Accès libre

Nutritional and Scientific Research on Chinese Culinary Foods Based on Big Data Analysis

  
09 oct. 2024
À propos de cet article

Citez
Télécharger la couverture

Ondieki, E. B., Kotut, E. J., Gatobu, C. K., & Wambari, E. M. (2017). Gastronomic identity: Role of the environment and culture on culinary tourism. African Journal of Tourism, Hospitality and Leisure Studies, 3(1), 17-21. Search in Google Scholar

Supasti Dharmawan, N. K., Dewi Kasih, D. P., Samsithawrati, P. A., & Agus Kurniawan, I. G. (2017). CULINARY CULTURE CREATIONS IN BALI: MAKING THE RECOGNITION CONCEPT WORK RATHER THAN MERELY DEBATING THE BENEFIT SHARING CONCEPT. Research Horizons, 7. Search in Google Scholar

Zhao, Y., & Zhao, B. (2018, October). Emissions of air pollutants from Chinese cooking: A literature review. In Building simulation (Vol. 11, No. 5, pp. 977-995). Berlin/Heidelberg: Springer Berlin Heidelberg. Search in Google Scholar

Cui, Y., Hao, P., Liu, B., & Meng, X. (2017). Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils. Food Chemistry, 233, 77-84. Search in Google Scholar

Zhang, N., Han, B., He, F., Xu, J., Zhao, R., Zhang, Y., & Bai, Z. (2017). Chemical characteristic of PM2. 5 emission and inhalational carcinogenic risk of domestic Chinese cooking. Environmental pollution, 227, 24-30. Search in Google Scholar

Zhao, Y., Chen, C., & Zhao, B. (2019). Emission characteristics of PM2. 5-bound chemicals from residential Chinese cooking. Building and Environment, 149, 623-629. Search in Google Scholar

Du, B., Gao, J., Chen, J., Stevanovic, S., Ristovski, Z., Wang, L., & Wang, L. (2017). Particle exposure level and potential health risks of domestic Chinese cooking. Building and Environment, 123, 564-574. Search in Google Scholar

Qiu, P. (2020). Chinese Cooking. In Thirty Great Inventions of China: From Millet Agriculture to Artemisinin (pp. 517-549). Singapore: Springer Nature Singapore. Search in Google Scholar

Chen, Y. (2017). The rise of Chinese food in the United States. In Oxford Research Encyclopedia of American History. Search in Google Scholar

Yang, Y. X., Wang, X. L., Leong, P. M., Zhang, H. M., Yang, X. G., Kong, L. Z., ... & Su, Y. X. (2018). New Chinese dietary guidelines: healthy eating patterns and food-based dietary recommendations. Asia Pacific Journal of Clinical Nutrition, 27(4), 908-913. Search in Google Scholar

Abidin, M. R. Z., Ishak, F. A. C., Ismail, I. A., & Juhari, N. H. (2022). Explicating chefs’ creativity in utilising Malaysian local herbs toward the development of modern Malaysian cuisine: A proposition of a conceptual framework for creative culinary process. Thinking Skills and Creativity, 46, 101133. Search in Google Scholar

Kocevski, J., & Risteski, M. (2020). Defining cuisine and types of cuisine. Horizons International Scientific Journal Series A Social Sciences and Humanities, 26, 291-302. Search in Google Scholar

Goody, J. (2018). Industrial food: towards the development of a world cuisine. In Food and culture (pp. 263-282). Routledge. Search in Google Scholar

Mouritsen, O. G., Rhatigan, P., & Pérez-Lloréns, J. L. (2018). World cuisine of seaweeds: Science meets gastronomy. International Journal of Gastronomy and Food Science, 14, 55-65. Search in Google Scholar

Kelly, A. L., & vo Kientza, H. T. (2021). Microwave Heating and Modern Cuisine. In Handbook of Molecular Gastronomy (pp. 429-432). CRC Press. Search in Google Scholar

Heine, P. (2018). The culinary crescent: a history of Middle Eastern cuisine. Gingko library. Search in Google Scholar

Abidin, M. R. Z., Ishak, F. A. C., Ismail, I. A., & Juhari, N. H. (2020). Modern Malaysian Cuisine: Identity, culture, or modern-day fad?. International Journal of Gastronomy and Food Science, 21, 100220. Search in Google Scholar

Hu, X., & Meng, Z. (2024). An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications. Comprehensive Reviews in Food Science and Food Safety, 23(1), e13284. Search in Google Scholar

Pryba, R. (2017). THE CONTENT OF COOKING: MODERNIST CUISINE, PHILOSOPHY, AND ART. The Taste Culture Reader: Experiencing Food and Drink, 371. Search in Google Scholar

Migoya, F. (2020). Modernist Cuisine. Fermentology. Search in Google Scholar

Shavet Bhagat,Sumit Budhiraja & Sunil Agrawal. (2024). Pattern-based feature set for efficient segmentation of color images using modified FCM clustering. Signal, Image and Video Processing (prepublish),1-17. Search in Google Scholar

Santhi Singanamala,Kutluhan Incekara,Donna Nucci & Scott C Roberts. (2024). A cluster of postoperative Pseudomonas aeruginosa endophthalmitis infection at an outpatient cataract surgery center.. Infection control and hospital epidemiology1-2. Search in Google Scholar

D Vishnu Sakthi,V Valarmathi,V Surya,A Karthikeyan & E Malathi. (2024). Bigdata clustering and classification with improved fuzzy based deep architecture under MapReduce framework. Intelligent Decision Technologies(2),1511-1540. Search in Google Scholar

María Carpallo González,Mónica Alvarez,Joaquím T Limonero,Pablo Fernández Berrocal & Roger Muñoz Navarro. (2024). Telephone-Based Psychological Care During the 2020 Lockdown in Spain and Protocol for Data Collection.. Psicothema(3),236-246. Search in Google Scholar