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Journal articles on the topic 'Thai Dishes'

Author: Grafiati

Published: 7 June 2025

Last updated: 16 July 2025

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1

Aphisavadh, Sirivadhanawaravachara. "Exploring the top five Thai dishes for international travelers: A culinary journey." World Journal of Advanced Research and Reviews 24, no. 3 (2024): 995–1007. https://doi.org/10.5281/zenodo.15187198.

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This research paper examines in depth the magnificence of Thai cuisine by detailing five dishes that define the gastronomical identity of the country for its tourists. It highlights the cultural importance and history behind these dishes to take one on a thorough, gastronomical journey of flavors and diversity that the world of Thai food has in store. From the popular classic, Pad Thai, to the refreshing Tom Yum Goong, the aromatic Green Curry, the luscious Mango Sticky Rice, and the more exotic Massaman, each dish is representative of a different marriage of flavors and traditions that have d

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2

Zhenyu, Chen Chalermpon Kongjit. "Knowledge Translation Framework for Translating the Name of Thai Dishes from Thai into the Chinese Language." Multicultural Education 7, no. 7 (2021): 509. https://doi.org/10.5281/zenodo.5138035.

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<em>The purposes of this research are to determine the causes of specific problems in relation to the translation of menus in Thai street food restaurants into the Chinese language and to establish a framework for the translation of Thai food for the benefit of the catering industry standardization and proposing a new framework of translation for linguistic research. A textual analysis was used to collect and filter Chinese tourists' comments and classify the translation of Thai menus from the Internet, and some Thai street food stalls were selected to conduct interviews in relation to the

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Aphisavadh Sirivadhanawaravachara. "Exploring the top five Thai dishes for international travelers: A culinary journey." World Journal of Advanced Research and Reviews 24, no. 3 (2024): 995–1007. https://doi.org/10.30574/wjarr.2024.24.3.3736.

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This research paper examines in depth the magnificence of Thai cuisine by detailing five dishes that define the gastronomical identity of the country for its tourists. It highlights the cultural importance and history behind these dishes to take one on a thorough, gastronomical journey of flavors and diversity that the world of Thai food has in store. From the popular classic, Pad Thai, to the refreshing Tom Yum Goong, the aromatic Green Curry, the luscious Mango Sticky Rice, and the more exotic Massaman, each dish is representative of a different marriage of flavors and traditions that have d

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4

Nithiuthai, S., C. Chongboonprasert, K. Tangwattakanont, V. Wiwanitkit, and J. Suwansaksri. "Survival of heterophyid metacercariae in uncooked Thai fish dishes." Annals of Tropical Medicine And Parasitology 95, no. 7 (2001): 725–27. http://dx.doi.org/10.1080/00034980120097142.

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Wlwanitkit, V., S. Nithiuthai, J. Suwansaksri, C. Chongboonprasert, and K. Tangwattakanont. "Survival of heterophyid metacercariae in uncooked Thai fish dishes." Annals of Tropical Medicine & Parasitology 95, no. 7 (2001): 725–27. http://dx.doi.org/10.1080/00034983.2001.11813690.

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Mills, Mary Beth. "Authentic Dishes, Staged Identities: Thailand's Cooking Schools for Tourists." Gastronomica 19, no. 2 (2019): 43–55. http://dx.doi.org/10.1525/gfc.2019.19.2.43.

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In Thailand today local cooking-school classes are a popular attraction on many tourist itineraries. Moreover, these experiences almost always prompt rave reviews from international visitors: “It was so much fun!” But why are cooking school classes fun? And what does this pleasure tell us about the cultural logics of authenticity in Thai culinary tourism and, more generally, about the commodification of food and identity in the contemporary global economy? Drawing on ethnographic observation in two of Thailand's primary tourist destinations, Bangkok and Chiang Mai, this article explores how co

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Putadechakum, Supanee, Pariya Phanachet, Varapat Pakpeankitwattana, Theerawut Klangjareonchai, and Chulaporn Roongpisuthipong. "Effect of Daily Egg Ingestion with Thai Food on Serum Lipids in Hyperlipidemic Adults." ISRN Nutrition 2013 (October 28, 2013): 1–5. http://dx.doi.org/10.5402/2013/580213.

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Thai food is one of the healthiest foods. In fact, several Thai dishes, such as Tom Yum soup, are currently under scientific study for their incredible health benefits. Limited data are available on the effects of egg consumption with Thai food in hyperlipidemic patients. To assess the effects of daily egg consumption with Thai food, which is known as low fat diet, on serum lipids profiles in hyperlipidemic subjects without medication treatment, the randomized crossover trial of 71 hyperlipidemic adults (8 men, 63 women) were randomly to one of the two sequences of one and three eggs/day for 4

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Songnearm, Sermsri, Juraporn Srimuangmai, Sakarin Hongrattanavorakit, Nonthalee Prontadavit, and Krittin Chumkaew. "Beyond the knife: Attitudes and learning in Thai fruit and vegetable carving." International Journal of Innovative Research and Scientific Studies 8, no. 1 (2025): 1688–701. https://doi.org/10.53894/ijirss.v8i1.4769.

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This study aims to compare attitudes towards fruit and vegetable carving in Thai cuisine between Thai and foreign participants and evaluate the effectiveness of a short course in teaching this traditional art form. We split the study into two parts using a mix of methods. The first part polled 200 people (100 Thai and 100 foreign) about their attitudes towards carving courses. The second part set up a short course for 20 people (10 Thai and 10 foreign) to see how their skills improved and how satisfied they were with the course. The results revealed that Thai participants showed higher positiv

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Kriengsinyos, Wantanee, Pimnapanut Sridonpai, and Aree Prachansuwan. "Using Nutrient Profile Models To Demonstrate the Nutrient Quality of Thai Side Dishes and Build Healthy Meals." Current Developments in Nutrition 8 (July 2024): 103279. http://dx.doi.org/10.1016/j.cdnut.2024.103279.

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Keeratichamroen, Arisa, Panrawee Praditsorn, Piyanit Churak, et al. "Applying the concept of Thai nutrient profiling as a model for the Thai school lunch planner." Journal of Public Health and Development 22, no. 1 (2024): 224–36. http://dx.doi.org/10.55131/jphd/2024/220117.

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This study aimed to develop the Thai school lunch planning program using nutrient profiling (NP). The intention was to create a user-friendly tool that aids teachers in preparing nutritionally balanced school lunch menus. The Thai school lunch planner was developed by gathering 53 popular lunch menus from a school lunch outsourcing company in Bangkok. Menus were grouped into ten categories based on food characteristics and cooking methods. Then, menus were graded according to their energy and 13 nutrients using NP criteria as ‘grade A’ (score >16), ‘grade B’ (scores 12-16), and ‘grade C’ (s

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11

Nguyen, Thi Van Anh, Van Du Nguyen, Tuan Anh Ha, Van Thanh Bui, Thi Lien Tran, and Tien Dung Nguyen. "Survey on species composition and experience in using edible plants of Thai ethnic in Sop Cop district, Son La province." Ministry of Science and Technology, Vietnam 64, no. 3 (2022): 11–15. http://dx.doi.org/10.31276/vjst.64(3).11-15.

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Through the process of formation and development, communities have gradually accumulated experience in exploiting and using natural resources to serve their lives. Eating is an essential human need, first of all, to survive, and then gradually develop into art. Experience in exploiting and processing edible plants is diverse. In this study, by the botanical research methods combined with the ethnobotanical method, the authors recognised in the Thai ethnic community in Sop Cop district, Son La province 114 edible plant species. In 114 species recorded, 81 species are wild plants (accounting for

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Kessuvan, Ajchara, and Apichaya Lilavanichakul. "An Assessment of Chinese Consumers' Preference on RTE Foods from Thailand." KnE Life Sciences 4, no. 2 (2018): 187. http://dx.doi.org/10.18502/kls.v4i2.1671.

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The research aims to assess the preferences of Chinese consumers on Ready to Eat (RTE) foods from Thailand through sensory evaluation analysis. Focus group interview was conducted with a group of Chinese consumers living in Thailand to understand the insights of food consumption behaviors. Chinese consumers’ opinion toward Thai RTE foods and favorable types of foods were investigated. In order to obtain a better understanding of Chinese consumers’ preference on Thai RTE foods, three Thai and two Chinese foods were benchmarked as samples for the target panels. Sensory evaluation was tested over

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Petcharaporn, Kanyapat, Kanittada Thongkao, Pimporn Thongmuang, and Yuttana Sudjaroen. "Nutritional Composition, Capsaicin Content and Enzyme Inhibitory Activities from “Bang Chang” Thai Cultivar Chili Pepper (Capsicum annuum Var. acuminatum) after Drying Process." INTERNATIONAL JOURNAL OF PHARMACEUTICAL QUALITY ASSURANCE 14, no. 03 (2023): 707–11. http://dx.doi.org/10.25258/ijpqa.14.3.41.

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Chili pepper cultivars come in a broad variety of tastes, colors, sizes, and spiciness levels due to various growth conditions. The significance of different chili peppers and other spices in Thai cuisine may be seen in dishes. This study evaluated the nutritional composition and capsaicin content from “Bang Chang” Thai cultivar chili pepper after drying, and the inhibition of lipase, tyrosinase and elastase enzymes from its oil and ethanol extracts. The nutritional composition of sun-dried chili pepper was high dietary fiber and beta-carotene, which were significantly high amount portion of T

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Sattayakhom, Apsorn, Sumethee Songsamoe, Gorawit Yusakul, Kosin Kalarat, Narumol Matan, and Phanit Koomhin. "Effects of Thai Local Ingredient Odorants, Litsea cubeba and Garlic Essential Oils, on Brainwaves and Moods." Molecules 26, no. 10 (2021): 2939. http://dx.doi.org/10.3390/molecules26102939.

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The functional food market is growing with a compound annual growth rate of 7.9%. Thai food recipes use several kinds of herbs. Lemongrass, garlic, and turmeric are ingredients used in Thai curry paste. Essential oils released in the preparation step create the flavor and fragrance of the famous tom yum and massaman dishes. While the biological activities of these ingredients have been investigated, including the antioxidant, anti-inflammatory, and antimicrobial activities, there is still a lack of understanding regarding the responses to the essential oils of these plants. To investigate the

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Prasongwatana, Jiraporn, Porntip Laummaunwai, Thidarut Boonmars, and Somchai Pinlaor. "Viable metacercariae of Opisthorchis viverrini in northeastern Thai cyprinid fish dishes—as part of a rational program for control of O. viverrini-associated cholangiocarcinoma." Parasitology Research 112, no. 3 (2012): 1323–27. http://dx.doi.org/10.1007/s00436-012-3154-9.

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Thongkao, Kanittada, and Yuttana Sudjaroen. "In-vitro Antioxidant and Anti-Inflammation Activities of Ethanol Extract from “Bang Chang” Thai Cultivar Chili Pepper (Capsicum annuum Var. acuminatum)." INTERNATIONAL JOURNAL OF PHARMACEUTICAL QUALITY ASSURANCE 14, no. 03 (2023): 691–94. http://dx.doi.org/10.25258/ijpqa.14.3.38.

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Chili peppers (Capsicum spp.) are really important crops in several Asian countries. In Thailand, chili pepper cultivars are also a wide range of flavors, colors, shapes, and spiciness levels. The cultural importance in Thai cuisine. The “Bang Chang chili pepper” (Capsicum annuum var. acuminatum), a Thai cultivar of capsicum, had first cultivated in Bang Chang subdistrict, Samut Songkhram, Thailand. This study aimed to determine capsaicin, phenolic compounds and flavonoids and screen ethanol extract’s biological activities. The extract’s average capsaicin and total phenolic content (TPC) was 1

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Aisara, Jakkrit, Pairote Wongputtisin, Somkid Deejing, et al. "Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (Allium cepa var. viviparum (Metz) Mansf.) as an Alternative Prebiotic Product." Plants 10, no. 11 (2021): 2401. http://dx.doi.org/10.3390/plants10112401.

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Red onion is a popular ingredient in many Thai dishes and has recently been promoted for commercial cultivation. In this study, inulin-fructooligosaccharides (inulin-FOSs) were extracted from red onions in a simplified extraction method. The extract contained 24.00 ± 0.38 g/L free glucose, fructose and sucrose, while the level of FOSs was recorded at 74.0 ± 2.80 g/L with a degree of polymerization of 4.1. The extract was resistant to simulated gastrointestinal conditions, while selectively promoting probiotic lactobacilli. These outcomes resulted in inhibitory effects against various pathogeni

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18

Siripongvutikorn, Sunisa, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, et al. "Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman." Foods 13, no. 4 (2024): 582. http://dx.doi.org/10.3390/foods13040582.

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Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS

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19

Kerdsin, Anusak. "Human Streptococcus suis Infections in Thailand: Epidemiology, Clinical Features, Genotypes, and Susceptibility." Tropical Medicine and Infectious Disease 7, no. 11 (2022): 359. http://dx.doi.org/10.3390/tropicalmed7110359.

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Streptococcus suis is a zoonotic pathogen causing substantial economic losses to the pig industry, as well as being a human health burden due to infections worldwide, especially in Southeast Asia. In Thailand, there was high cumulative incidence in humans during 1987–2021, mostly in males. At least five large outbreaks have been documented after the largest outbreak in China in 2005, which was related to the consumption of raw pork or dishes containing pig’s blood. The major clinical features are sepsis or meningitis, with hearing loss a major complication of S. suis disease. Thai human S. sui

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20

KUMARI, SANDHYA, SUSHILA ARYA, and MANISHA AND KAMINI YADAV. "A Systemic Review on Phytochemistry, Traditional uses, and Pharmacological Properties of Alpinia zerumbet. (Pers.) B.L Burtt and R. M. Sm." JOURNAL OF ENVIRONMENT AND BIO-SCIENCE 38, no. 01 (2024): 1. http://dx.doi.org/10.59467/jebs.2024.38.1.

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Alpinia zerumbet. (Pers.) B.L. Burttand R.M. Sm., commonly known as shell ginger, Siamese ginger, Thai ginger, or Galangal, is a perennial herbaceous plant belonging to the family Zingiberaceae. A. zerumbet is traditionally used in various countries across the globe for its medicinal properties. This review aims to compile and analyze the available literature on the phytochemistry, traditional uses, and pharmacological properties of A. zerumbet. Traditional medicine employs A. zerumbet to treat various diseases, and it is also part of the traditional Okinawan diet in Japan. The leaves and rhiz

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Kosulwat, Vongsvat. "The nutrition and health transition in Thailand." Public Health Nutrition 5, no. 1a (2002): 183–89. http://dx.doi.org/10.1079/phn2001292.

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AbstractObjective:To explore and describe the nutrition and health transition in Thailand in relation to social and economic changes, shifts in food consumption patterns and nutritional problems, as well as morbidity and mortality trends.Design:This report reviews the nutrition and health situation and other related issues by compiling information from various reports and publications from several sources. Yearly statistics and reports from the National Statistical Office were used as well as data from the Food and Agriculture Organization (FAO) and national surveys on the nutrition and health

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22

Kessaratikoon, P., P. Charoenmak, N. Changkit, and R. Boonkrongcheep. "Natural and anthropogenic radioactivity and radiological hazard indices in organic Sangyod rice samples collected from Don Pradu sub-district in Pak Phayun district in Phatthalung province, Thailand." Journal of Physics: Conference Series 2431, no. 1 (2023): 012080. http://dx.doi.org/10.1088/1742-6596/2431/1/012080.

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Abstract It is well known that Thai people and many other Asian countries consume rice as the main dish. Minor contamination of natural and anthropogenic radionuclides in rice dishes may cause illness, fever or unwell for no apparent reason. For this reason, the research team was interested in the measurement and analysis of the concentrations of natural and anthropogenic radionuclides in 28 samples of organic Sangyod rice from courtesy of rice farmers in the Don Pradu sub-district, Pak Phayun District, Songkhla province. In addition, the research team was also received courtesy of the Nationa

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Głuchowski, Artur, Katarzyna Koteluk, and Ewa Czarniecka-Skubina. "Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert." Foods 13, no. 13 (2024): 2063. http://dx.doi.org/10.3390/foods13132063.

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The development of new dishes in the catering services market requires an understanding of consumers’ needs, expectations, and motivations for their choices. The effect of the serving method of a dessert on customers’ perceptions of its visual appeal, portion size, energy value, and expected price was evaluated. The study involved the presentation of desserts on plates of various sizes, shapes, and colors. The study was carried out among 1005 respondents using the CAWI method. Our findings revealed that along with an increasing plate size from a diameter of ϕ24–27 cm to ϕ31 cm, the ratings of

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Papitchaya, Jaipunya, Meemuk Warantorn, Sonroi Piyalara, Kongsinkaew Autthaya, and Catherina Thomas Alisa. "Detection of Coliform in Ready to Drink Soy Milk sold on stalls in Chiangmai, Nakhonsawan and Nakhon Ratchasima." International Journal of Life Sciences Research 10, no. 3 (2022): 19–23. https://doi.org/10.5281/zenodo.6982757.

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<strong>Abstract:</strong> Nowadays, Tofu is one of the most famous beverages among Thai people in the morning because it's easy to buy at the nearby stalls on the sidewalk. Consumers think that it is a healthy drink to replace breakfast during rush hours. Therefore, Tofu is another option for consumers in this era. From the popularity, there is some doubt about cleanliness in the product. The group has the objective of proving it, namely the detection of soybean milk by using a Coliform bacteria test to identify bacteria in tofu. The test result has shown that Tofu contaminated with Colif

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Kitiyanant, Y., J. Saikhun, N. Kitiyanant, H. Sritanaudomchai, T. Faisaikarm, and K. Pavasuthipaisit. "189ESTABLISHMENT OF BUFFALO EMBRYONIC STEM-LIKE (ES-LIKE) CELL LINES FROM DIFFERENT SOURCES OF DERIVED BLASTOCYSTS." Reproduction, Fertility and Development 16, no. 2 (2004): 216. http://dx.doi.org/10.1071/rdv16n1ab189.

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In the pleuripotent embryonic stem (ES) cells in mammalian species are derived from the inner cell mass (ICM ) of preimplantation embryos. In the current study we report the successful isolation of pleuripotent undifferentiated buffalo ES-like cells from the ICMs of in vitro fertilization (IVF), somatic cell nuclear transfer (NT)-reconstructed and parthenogenetic (PA) embryos. The ICMs were isolated from hatched blastocysts that had spread out after 3–5 days of culture on mouse embryonic fibroblast (MEF) feeder cell layer in the presence of leukemia inhibiting factor (LIF). The production of M

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Fedorova, N. V., and A. V. Baulo. "Three Silver Dishes from Yugra." Archaeology, Ethnology & Anthropology of Eurasia 49, no. 1 (2021): 60–67. http://dx.doi.org/10.17746/1563-0110.2021.49.1.060-067.

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We introduce medieval silver dishes found near Peregrebnoye, Oktyabrsky District, Khanty-Mansi Autonomous Okrug–Yugra, Western Siberia. In our opinion, they are associated with the Peregrebnoye I fortified site, dating to the late first to early second millennia AD. They may also have belonged to an Ob Ugric sanctuary. A chronological and cultural attribution of the dishes is proposed. The dish likely representing an ibex is considered to be Sogdian, belonging to the second stage of School A, according to B.I. Marshak. It has several parallels among the medieval silver vessels from the Kama ba

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Poulain, Jean-Pierre, Elise Mognard, Jacqui Kong, et al. "Much More Than Food: The Malaysian Breakfast, a Socio-Cultural Perspective." Sustainability 15, no. 3 (2023): 2815. http://dx.doi.org/10.3390/su15032815.

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Using secondary analysis of data from the Malaysian Food Barometer (MFB), this article highlights ethnocultural dimensions and social functions of breakfasts in the Malaysian population. MFB uses a 24-h dietary recall that lets the interviewee give the name of the food intake. It shows that breakfasts from the Asian food register dominate with 50.7% (Malays, 50.4%; Indians, 51.9%; Chinese, 47.6%; non-Malay Bumiputra 50.1%), whereas 26.1% eat a westernised breakfast and 17.6% eat no breakfast. If we add those who just have a beverage, 20% do not eat a “proper” breakfast. The Asian breakfasts ar

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28

Fisch, Michael. "Call Me by the Names of the Things that I Love." About Campus: Enriching the Student Learning Experience 2, no. 3 (1997): 25–26. http://dx.doi.org/10.1177/108648229700200307.

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KongtunJanphuk, Sumonthip. "Detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases." MATEC Web of Conferences 192 (2018): 03009. http://dx.doi.org/10.1051/matecconf/201819203009.

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This research was aim to analyzed the detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases from the restaurants surround area of King Mongkut’s University of Technology North Bangkok, Bangkok, THAILAND. Pot-stewed pork (Palow-Moo;PL) and Fried basil pork (Kapraw-Moo;PK) from five restaurants were collected and analyzed for food borne pathogens. The Analysis of bacterial contamination in that food by used to the methodology of Microbiology and diagnosis bacteria by Biochemistry methodology. The result were indicated th

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Ariz-Hernandez, Itziar, Patrick Schulz, Roncesvalles Garayoa, Diana Ansorena, and Iciar Astiasaran. "Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation." Foods 14, no. 5 (2025): 789. https://doi.org/10.3390/foods14050789.

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Twelve meat-based dishes (beef/pork) prepared using different cooking methods and ingredients were collected from two catering services. Their nutritional composition and lipid oxidation status was analyzed. Subsequently, the samples underwent an in vitro digestion process to evaluate their digestibility and the effect of digestion on lipid oxidation. The protein content of the dishes ranged from 17% to 34%, with no clear influence from the type of meat or cooking method. Lipid content showed considerable variability (2.5–15.1%), with all dishes exhibiting a high omega-6/omega-3 ratio. In vitr

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TARMIZI, SITI FATIMAH MOHD, NORLIDA MAT DAUD, and HAFEEDZA ABDUL RAHMAN. "MALAYSIAN READY-TO-EAT COOKED DISHES: CONSUMPTION PATTERNS AMONG ADULTS AND NUTRIENT COMPOSITION OF SELECTED HIGHLY CONSUMED DISHES." Malaysian Applied Biology 49, no. 5 (2020): 61–70. http://dx.doi.org/10.55230/mabjournal.v49i5.1638.

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Malaysian main dishes have been related to high carbohydrate and protein contents, and lack of vegetables. However, consumption patterns and nutrient composition of these types of dishes were scarcely reported. This study was conducted to determine consumption patterns and nutrient composition of Malaysian ready-to-eat cooked dishes. Consumption patterns were assessed using a food frequency questionnaire among 432 adults. The nutrient composition of the eight selected highly consumed dishes was determined by proximate analysis. The results showed that from 89 listed ready-to-eat cooked dishes,

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Tousen, Yuko, Jun Takebayashi, Chika Okada, et al. "Development of a Nutrient Profile Model for Dishes in Japan Version 1.0: A New Step towards Addressing Public Health Nutrition Challenges." Nutrients 16, no. 17 (2024): 3012. http://dx.doi.org/10.3390/nu16173012.

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To address the rising incidence of non-communicable diseases (NCDs) and promote healthier eating habits, Japan requires a culturally tailored Nutrient Profile Model. This study aimed to develop a Nutrient Profile Model for Dishes in Japan version 1.0 (NPM-DJ (1.0)) that corresponds to the nutritional issues and food culture in Japan. The aim of the NPM-DJ (1.0) was to promote the health of the general population, and to prevent the increase in NCDs in Japan. The NPM-DJ (1.0) categorizes dishes into staples, sides, mains, mixed dishes, and mixed dishes with staples. The model evaluates dishes b

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Tharrey, Marion, Sophie Drogué, Lisa Privet, Marlène Perignon, Christophe Dubois, and Nicole Darmon. "Industrially processed v. home-prepared dishes: what economic benefit for the consumer?" Public Health Nutrition 23, no. 11 (2020): 1982–90. http://dx.doi.org/10.1017/s1368980019005081.

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AbstractObjective:To cope with the pressure of modern life, consumer demand for convenience foods has increased in the last decades. The current study set out to compare the costs of buying industrially processed dishes and of preparing them at home.Design:Direct purchase costs of industrially processed dishes frequently consumed in France (n 19) and of the ingredients needed for their home-prepared counterparts (n 86) were collected from four major food retailers’ websites in Montpellier, France. Mean prices and energy density were calculated for four portions. Costs related to energy used by

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Wydooghe, Eline, Leen Vandaele, Sofie Piepers, et al. "Individual commitment to a group effect: strengths and weaknesses of bovine embryo group culture." REPRODUCTION 148, no. 5 (2014): 519–29. http://dx.doi.org/10.1530/rep-14-0213.

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Recently, new culture devices such as Corral and Primo Vision dishes have been designed for the culture of human embryos to allow the combination of group culture plus follow-up of individual embryos. Bovine inseminated oocytes were allocated to Primo Vision dishes, Corral dishes, individual culture or classical group culture. Blastocyst development in Primo Vision dishes was similar to classical group culture (34.3 and 39.0% respectively), and better than Corral dishes or individual culture (28.9 and 28.5% respectively). In Primo Vision dishes, a higher number of ‘slow’ embryos developed to t

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Jia, Xiaofang, Jiawu Liu, Bo Chen, et al. "Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China." Public Health Nutrition 21, no. 7 (2018): 1307–18. http://dx.doi.org/10.1017/s1368980017003779.

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AbstractObjectiveEating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.DesignEight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items

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Ise, Hirohiko, Kumiko Matsunaga, Marie Shinohara, and Yasuyuki Sakai. "Improved Isolation of Mesenchymal Stem Cells Based on Interactions between N-Acetylglucosamine-Bearing Polymers and Cell-Surface Vimentin." Stem Cells International 2019 (November 11, 2019): 1–13. http://dx.doi.org/10.1155/2019/4341286.

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Mesenchymal stem cells (MSCs) in bone marrow and adipose tissues are expected to be effective tools for regenerative medicine to treat various diseases. To obtain MSCs that possess both high differentiation and tissue regenerative potential, it is necessary to establish an isolation system that does not require long-term culture. It has previously been reported that the cytoskeletal protein vimentin, expressed on the surfaces of multiple cell types, possesses N-acetylglucosamine- (GlcNAc-) binding activity. Therefore, we tried to exploit this interaction to efficiently isolate MSCs from rat bo

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Cheng, Elissa M. Y., Carina M. L. Cheng, Jacqueline Choo, Yanyun Yan, and Luis Roman Carrasco. "Biodiversity footprints of 151 popular dishes from around the world." PLOS ONE 19, no. 2 (2024): e0296492. http://dx.doi.org/10.1371/journal.pone.0296492.

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Habitat loss for food production is a key threat to global biodiversity. Despite the importance of dietary choices on our capacity to mitigate the on-going biodiversity crisis, unlike with specific ingredients or products, consumers have limited information on the biodiversity implications of choosing to eat a certain popular dish. Here we estimated the biodiversity footprints of 151 popular local dishes from around the world when globally and locally produced and after calorical content standardization. We find that specific ingredients (beef, legumes, rice) encroaching on biodiversity hotspo

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EL-SHERBEENY, M. R., M. FAHMI SADDIK, HEKMAT EL-SAID ALY, and FRANK L. BRYAN. "Microbiological Profile and Storage Temperatures of Egyptian Rice Dishes." Journal of Food Protection 48, no. 1 (1985): 39–43. http://dx.doi.org/10.4315/0362-028x-48.1.39.

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Cooked rice and other dishes containing rice (172 samples) were tested for aerobic colony count (30°C), Salmonella, Shigella, Staphylococcus aureus, and presumptive Bacillus cereus. Salmonella was isolated from a sample of Oriental rice that was prepared in a five-star hotel kitchen. Shigella was isolated from a sample of boiled rice from a four-star hotel kitchen. Nineteen percent of the samples were contaminated by S. aureus, and 73% of these contained more than 103/g. Forty percent of the samples were contaminated by B. cereus, 31% of these contained more than 103/g. Rice was more frequentl

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Głuchowski, Artur, Ewa Czarniecka-Skubina, Eliza Kostyra, Grażyna Wasiak-Zys, and Kacper Bylinka. "Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods." Foods 10, no. 1 (2021): 133. http://dx.doi.org/10.3390/foods10010133.

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Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for de

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Głuchowski, Artur, Ewa Czarniecka-Skubina, Eliza Kostyra, Grażyna Wasiak-Zys, and Kacper Bylinka. "Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods." Foods 10, no. 1 (2021): 133. http://dx.doi.org/10.3390/foods10010133.

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Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for de

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Steele, R. E., A. S. Preston, J. P. Johnson, and J. S. Handler. "Porous-bottom dishes for culture of polarized cells." American Journal of Physiology-Cell Physiology 251, no. 1 (1986): C136—C139. http://dx.doi.org/10.1152/ajpcell.1986.251.1.c136.

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Porous-bottom dishes offer several advantages for growing and studying epithelia in culture. Many epithelia differentiate more on porous surfaces than on plastic tissue culture dishes. In addition, separate solutions can be maintained on each side of the epithelium and can be sampled easily for studies of transport and other polarized functions. We describe the fabrication of dishes with a cellulose ester filter, a collagen-coated polycarbonate filter, or a collagen membrane forming the surface for cell attachment at the bottom of the dish.

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Lavrova, L. Yu, and E. L. Bortsova. "Flour side dishes with high iodine content." Khleboproducty 31, no. 3 (2022): 46–48. http://dx.doi.org/10.32462/0235-2508-2022-31-3-46-48.

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The paper presents the results of the study to determine the optimal amount of dry kelp powder introduced into the homemade noodle formulation, which was from 2 to 6% instead of prime grade wheat flour. Organoleptic, physico-chemical quality indicators and microbiological safety indicators were determined, the amount of iodine in the experimental samples was established, which ranged from 16,8 to 64,1 μg. The following methods were used to carry out the study: organoleptic (GOST 31986–2012 «Catering services. Method of organoleptic assessment of the quality of catering products»); determinatio

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Merino, Gorka, Maria Remedios Marín-Arroyo, María José Beriain, and Francisco C. Ibañez. "Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance." Foods 10, no. 2 (2021): 480. http://dx.doi.org/10.3390/foods10020480.

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Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the or

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Adou Koffi, KUNINDJANI, GBAKAYORO Jean Brice, ANVOH Koutoua Yves Blanchard, and BROU Kouakou. "Food diversity in West Africa: Case of the main traditional dishes consumed in Côte d'Ivoire." Journal of Applied Biosciences 152 (August 31, 2020): 15709–19. http://dx.doi.org/10.35759/jabs.152.9.

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Objective: According to regional or ethnic affiliation, Ivoirians consume a variety of traditional dishes. This study aimed to discover the dietary diversity and determine the nutritional contribution of the Ivorian traditional dishes. Methodology and results: For that, a family food survey was conducted in forty-four localities in different regions (North, South, East, Center and West). Households from these localities were interviewed using a questionnaire. The interview focused on the preparation of the most commonly consumed traditional dishes, selected based on the consumption frequency.

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Govender, Laurencia, Kirthee Pillay, Muthulisi Siwela, Albert Thembinkosi Modi, and Tafadzwanashe Mabhaudhi. "Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes." Nutrients 11, no. 6 (2019): 1198. http://dx.doi.org/10.3390/nu11061198.

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Biofortification of staple crops has a potential for addressing micronutrient deficiencies, such as vitamin A deficiency (VAD), which are prevalent in South Africa. The poor acceptability of provitamin A (PVA)-biofortified foods could be improved by combining them with other food items to produce modified traditional dishes. The nutritional composition of the dishes could also be improved by the modification. The study aimed to investigate the effect of replacing white maize and cream-fleshed sweet potato (CFSP)] with PVA-biofortified maize and orange-fleshed sweet potato (OFSP) on the nutriti

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Kodama, H., M. Nose, Y. Yamaguchi, et al. "In vitro proliferation of primitive hemopoietic stem cells supported by stromal cells: evidence for the presence of a mechanism(s) other than that involving c-kit receptor and its ligand." Journal of Experimental Medicine 176, no. 2 (1992): 351–61. http://dx.doi.org/10.1084/jem.176.2.351.

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The preadipose cell line, PA6, can support long-term hemopoiesis. Frequency of the hemopoietic stem cells capable of sustaining hemopoiesis in cocultures of bone marrow cells and PA6 cells for 6 wk was 1/5.3 x 10(4) bone marrow cells. In the group of dishes into which bone marrow cells had been inoculated at 2.5 x 10(4) cells/dish, 3 of 19 dishes (16%) contained stem cells capable of reconstituting erythropoiesis of WBB6F1-W/Wv mice, indicating that PA6 cells can support the proliferation of primitive hemopoietic stem cells. When the cocultures were treated with an antagonistic anti-c-kit mono

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Pu, Gangwei, Shijun Lu, Mo Zheng, Jiazhang Huang, and Guangyan Cheng. "Study on the Use of Cooking Oil in Chinese Dishes." International Journal of Environmental Research and Public Health 16, no. 18 (2019): 3367. http://dx.doi.org/10.3390/ijerph16183367.

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The purpose of this study was to research the amount of cooking oil used in mainstream Chinese cuisine, as well as the features of cooking oil used in different types of dishes. The results provide reference data for the assessment of edible oil intake for eating out. A total of 302 common Chinese dishes were chosen and prepared following standard procedures. The cooking oils used in these dishes were analyzed in terms of the cooking process, food material combination, types of primary food materials, type of cooking oil, and the purpose of the cooking oil. The results showed that the mean amo

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DEAN, Casey, Kavyadharshini GUNASEGARAN, Justine GABRIEL, Daniela IACOBELLI, and Kelli SORBY. "pHantastic Embryos and Where to Find Them: Can a Real-Time pH Monitoring System Represent the pH Environment of Culture Media?" Fertility & Reproduction 04, no. 03n04 (2022): 181. http://dx.doi.org/10.1142/s2661318222740929.

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Background: Maintaining optimal pH of culture media reduces environmental stressors on gametes and embryos, which has been shown to be critical in supporting embryo development. There are many options to determine pH but none are ideal for use in a laboratory setting. SignipHy™ is a system that monitors pH in real-time within the incubator environment without disturbing the incubator or exposing the media. Aim: To determine if SignipHy can provide an accurate representation of the dynamic pH in culture media across a range of environmental conditions. Method: pH of G1+ under Ovoil in a 5-well

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Nishida, Takeshi. "A well-balanced diet that enhances QOL and the role of salads and salad dishes." Journal for the Integrated Study of Dietary Habits 33, no. 2 (2022): 77–82. http://dx.doi.org/10.2740/jisdh.33.2_77.

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Robacker, Carol D. "804 PB 112 INFLUENCE OF CULTURE CONTAINER ON IN VITRO SHOOT PRODUCTION AND CALLUS FORMATION OF MUSCADINE GRAPE." HortScience 29, no. 5 (1994): 548d—548. http://dx.doi.org/10.21273/hortsci.29.5.548d.

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Nodes from in vitro grown shoots of `Regale' and `Triumph muscadine grape (Vitis rotundifolia) were cultured in 25 × 95-mm glass vials, 25 × 150-mm glass culture tubes, 55 × 70-mm glass baby food jars and 100 × 25-mm plastic petri dishes. Culture medium consisted of Murashige and Skoog salts and vitamins, 80 mg/l adenine sulphate, 170 mg/l sodium phosphate, 2 mg/l BA and 8 g/l agar. Amount of medium dispensed was 8 ml per vial, 18 ml per culture tube and jar, and 70 ml per petri dish. Containers were covered with clear plastic lids, sealed with parafilm, and placed under fluorescent lights for

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