Words that are more predictable given a previous context show facilitated processing over low predictable ones. Such facilitation has been traditionally viewed as associated with reduced amplitudes in the N400 component. However, this effect is observed during the presentation of the target word, and it does not provide direct information about the prediction processes engaged before. To overco...

Stomach distension and energy per time are factors influencing satiety. Moreover, different rates of nutrient intake induce different stomach distension. The goal of our studies was to elucidate the influence of different oral rates of nutrient intake (normal rate versus slow intervalled rate; study I) and intravenous low rate macronutrient application (protein, carbohydrate, fat) or placebo (s...

This paper presents an optimal strategy with balanced energy consumption and food quality loss, at varying ambient condition, in a supermarket refrigeration system. Compared with traditional operation with pressure control, the method shows a large potential for energy savings without extra loss of food quality. We also show that by utilizing the relatively slow dynamics of the food temperature...

There will also be all-weather Bio-Domes designed by Jerry Tate (architect of the CORE educational facilities at the Eden Project). Feeling peckish? Enjoy a feast on the Slow Food Moving Restaurant, where tables and chairs snake up through the ‘hanging gardens’ atrium, into rooms created by food-artists. Discover innovative, fresh, locally produced food, designed to stimulate all the senses, de...

ENVS135 American Food This course investigates topics in the history of food production from the colonial period to the present, with emphasis on the American contribution to the development of world food systems and cultures of consumption. Topics to be addressed include the production of agricultural commodities, development of national markets, mass production of food, industrialization of a...

ENVS135 American Food This course investigates topics in the history of food production from the colonial period to the present, with emphasis on the American contribution to the development of world food systems and cultures of consumption. Topics to be addressed include the production of agricultural commodities, development of national markets, mass production of food, industrialization of a...

Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders. Academic institutions, government agencies, and food industries themselves are responsible for the quality of food science professionals. Novel and practical methods of teaching should...

ENVS135 American Food This course investigates topics in the history of food production from the colonial period to the present, with emphasis on the American contribution to the development of world food systems and cultures of consumption. Topics to be addressed include the production of agricultural commodities, development of national markets, mass production of food, industrialization of a...

ENVS135 American Food This course investigates topics in the history of food production from the colonial period to the present, with emphasis on the American contribution to the development of world food systems and cultures of consumption. Topics to be addressed include the production of agricultural commodities, development of national markets, mass production of food, industrialization of a...

ENVS135 American Food This course investigates topics in the history of food production from the colonial period to the present, with emphasis on the American contribution to the development of world food systems and cultures of consumption. Topics to be addressed include the production of agricultural commodities, development of national markets, mass production of food, industrialization of a...