Vending technologies in improving food services by Belyaeva Marina, Akimova Natalia, Sokolov Alexander, Ziborov Dmitriy, Burlankov Stepan, Davydov Artem

“…Only in recent years, there has been a trend towards the emergence of atypical vending machines in Russia, such as vending machines for the sale of french fries, coffee shops, dumplings, pizza makers, etc. The article presents the developed vending machine for the preparation and sale of potato balls, the principle of operation of innovative vending, the recipe for potato balls with fillers.…”
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The effect of freezing on the characteristics of semifinished products in a dough covering using non-conventional protein-containing raw materials by Vasyl Pasichnyi, Yevheniia Shubina, Roman Svyatnenko, Olena Moroz

“…Studies of water activity values in defrosted dumplings were within the normal range of up to 0.970 Aw, and the sample using hemp seed protein and pork had the lowest – at 0.951 Aw. …”
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Soups / by Hill, Nicky, editor

THE KITCHEN LIBRARY : CHINESE COOKING / by Ellwood, Caroline, author 316900

Triterpene saponins with neuroprotective effects from a wild vegetable Aralia elata by Yan Zhang, Wei Wang, Huan He, Xiao-yu Song, Guo-dong Yao, Shao-jiang Song

“…Seem. is a highly nutritious wild vegetable widely consumed in China, it can be made into salad, dumplings, pickles and soup for its fresh smell. In the phytochemical investigation of the constituents of Aralia elata, three new triterpene saponins (1–3), named congmusaponin I, II and III, along with twelve known ones (4–15) were isolated from the 70% EtOH extract of buds. …”
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Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads by Ewa Raczkowska, Karolina Łoźna, Maciej Bienkiewicz, Karolina Jurczok, Monika Bronkowska

“…The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. …”
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Restaurant Innovation: What Do Customers Want? by Andreea Fortuna Şchiopu, Daniela Georgiana Zloteanu

“…In terms of dishes that people want but could not find in restaurant menus, a special mention goes to desserts such as semolina/rice pudding, or plum dumplings, followed by vegetarian options such as cashew cheese and vegan broths. …”
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Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose by Hutabarat Willy Christon, Susanti Laili, Anis Ulfah

“…Mackerel is a marine fish whose meat is widely used in making processed food products such as pempek, crackers, dumplings, and otak-otak. In making this product, there is still residual waste in the form of bones, tails, and fish heads that have yet to be utilized. …”
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The Procyanidin C1-Dependent Inhibition of the Hydrolysis of Potato Starch and Corn Starch Induced by Pancreatin by Umeo Takahama, Sachiko Hirota

“…In Japan, black soybeans, which contain a trimeric procyanidin, procyanidin C1 (proC1), are cooked with rice and used to prepare dumplings. In this study, the effects of proC1 on the pancreatin-induced formation of reducing sugars and starch hydrolysis were studied using potato starch and corn starch. …”
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Research Progress on Enzymatic Modification Technology and Its Application in Plant-Based Meat Products by LI Tongqing, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, WANG Qiang

“…However, the current plant-based meat products still have some prominent problems such as insufficient elasticity, loose structure and poor juiciness, and are mostly used in the form of minced meat in meatballs, meat patties, dumplings and other meat products, which cannot fully meet the demands of Chinese consumers yet. …”
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The empowerment strategy for prostitutes through competency-based culinary skills training at Semarang Rehabilitation Center by Sri Hartadi, Fakhruddin Fakhruddin, Utsman Utsman

“…The results achieved are that the residents learned how to make steamed sponge, potato donuts, stuffed dumplings, banana chocolate roll omelet.…”
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Development of a Semi-Quantitative Food-Frequency Questionnaire for Korean Adults with Obesity by Jina Chung, Seoeun Ahn, Hyojee Joung, Sangah Shin

“…The final 129 items included rice; noodles and dumplings; breads, rice cakes, and cereals; soups and stews; eggs, pulses, meat, and fish; vegetables and <i>kimchi</i>; fruit; snacks; beverages; milk/dairy products; alcohol; and water. …”
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Micro-sized 'pelmeni' - A universal microencapsulation approach overview by Valeriya Kudryavtseva, Stefania Boi, Jordan Read, David Gould, Piotr K. Szewczyk, Urszula Stachewicz, Maxim V. Kiryukhin, Laura Pastorino, Gleb B. Sukhorukov

“…In our work, we propose a method for defined-shape polymer capsules fabrication inspired by a traditional “pelmeni” (dumplings) making process. The proposed method is based on soft lithography technique. …”
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Caregivers’ Knowledge and Use of Fermented Foods for Infant and Young Children Feeding in a Rural Community of Odi, Gauteng Province, South Africa by Paul K Chelule, Mathildah M Mokgatle, Lindiwe I Zungu, Armelia Chaponda

“…Fermented foods that caregivers, their families and community members consume include ting, fat cakes, dumplings, sorghum beer and mageu. Findings also showed that children consumed fermented foods in form of soft ting porridge; and yoghurt, marketed as Activia and Danone commercial brands. …”
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Patronymic as a Symbol of Russian Culture by Boris Yu. Norman, Natalja Rajnochová

“…The latter cases (the Erofeich liqueur, Sam Samych dumplings, Semyonovna seeds, Petrovich building materials store, etc.) may attest to a positive connotation the patronymic has in the Russian worldview.…”
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Improvement of the technology of functional pre-made meat products in a dough shell by M. S. Nikolaenko

“…Based on the research results, the technology of functional pre-made meat products in a dough shell was improved, and technical specifications and technological instructions state standard 10.1-00493706-075:2019 “Frozen semi-finished products in a dough shell “Healthy dumplings” were developed for implementation in production…”
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Healthy and Unhealthy Dietary Patterns of Depressive Symptoms in Middle-Aged Women by Ji-Young Choi, Seon-Joo Park, Hae-Jeung Lee

“…Dietary patterns were derived from principal components analysis and identified two dietary patterns: a “healthy” dietary pattern (high intake of whole-grain rice, legumes, vegetables, fruits, and fish) and an “unhealthy” dietary pattern (high intake of noodles, dumplings, sweets, red meat, soda, and coffee). After adjusting for all confounding factors, those with the highest healthy dietary pattern scores had a 0.56-fold lower risk of depressive symptoms than those with the lowest score (Odds Ratio (OR) = 0.56, 95% confidence interval (CI): 0.37–0.84, <i>p</i> for trend = 0.006). …”
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Traditional uses and practices of edible cultivated Allium species (fam. Amaryllidaceae) in Sweden by Erik de Vahl, Ingvar Svanberg

“…Several types of onion have commonly been used as condiments in pickled herring dishes, spreads, sauces, foods made of blood and offal, dumplings, meat dishes and soups. Garlic was used for medicinal and magical purposes, as well as for ethnoveterinary medicine. …”
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Application of Electrocoagulation in Street Food Wastewater by Wilawan Khanitchaidecha, Khakhanang Ratananikom, Bunyaphon Yangklang, Shotita Intanoo, Kanokphol Sing-Aed, Auppatham Nakaruk

“…In this work, an electrocoagulation (EC) system with monopolar aluminum (Al) electrodes was developed to treat two well-known street foods; Hainanese chicken rice (HC) and noodles and dumplings (ND). The results revealed that excellent chemical oxygen demand (COD) and fat, oil, and grease (FOG) removals were achieved under a specific operating condition (i.e., an electric current of 20 mA/cm² and electrolytic time of 10 min). …”
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Effect of Temperature on Photosynthetic Pigment Degradation during Freeze–Thaw Process of Postharvest of Celery Leaves by Chen Chen, Li-Xiang Wang, Meng-Yao Li, Guo-Fei Tan, Yan-Hua Liu, Pei-Zhuo Liu, Ya-Peng Li, Hui Liu, Jing Zhuang, Jian-Ping Tao, Ai-Sheng Xiong

“…It is a commonly used material in quick-frozen food stuffing such as dumplings and steamed stuffed. Fresh celery leaf blades and petioles are rich in photosynthetic pigments including chlorophyll and carotenoid, their contents are closely related to the quality of celery and its products. …”
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