International Journal of Gastronomy and Food Science 

TL;DR: The basic techniques, food safety, and science of sous vide cooking are reviewed, with a focus on vacuumized plastic pouches.

TL;DR: The purpose of this review was to evaluate the most recent studies and draw conclusions that will enable the consumer to make decisions about how to maximize nutrient content of plant foods and identify the critical phases during preparation and cooking, when the nutrients might be lost.

TL;DR: In this article, the authors investigated the expectations about entomophagy from a specific target group composed by people studying Gastronomy and Food Science, and found that curiosity is the most important reason to choose to try the cookie made with cricket flour; whereas negative opinions of family members and friends and the disgust factor may prevent Western consumers from eating insects in the future.

TL;DR: A review of 3D food printing techniques is presented in this article, where the authors categorize, printability, productivity, properties of printable material and mechanism of food printing, as well as propose the future direction of this novel technology.

TL;DR: An overview of the food related behavior of the Spanish population during the confinement period due to the Covid-19 sanitary emergency is provided, highlighting, for example, the increase of snacks and ultra-processed food consumption of the health-disregarded group.