Multifunctional technology brings nutritional benefits to the foodservice industry. The incorporation of multifunctional preparation equipment in professional kitchens has directly impacted the nutritional quality of meals eaten outside the home. By combining mixing, grinding, and cooking with precise time and temperature control, these technologies reduce thermal variations that compromise vitamins and heat-sensitive bioactive compounds. Comparative studies on cooking methods indicate that...

The protein hidden in the waste A waste product that is transformed into a functional and sustainable protein source for foodservice....

Vanilla flavor and sustainable cultivation Revista Negócio Rural The blue banana, also known as Blue Java or "ice cream banana", has...