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Polyphenol contents in meal recommendations from the Brazilian dietary guidelines Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-16 Giovana Eduarda Arruda, Eduarda Camila Baú Grigol, Maria Eduarda Ranzi, Luana Alberti Noronha, Eloá Angélica Koehnlein
Research has demonstrated that consuming polyphenols is linked to a lower risk of non-communicable chronic diseases. The objective of this study was to quantify the polyphenol content in the meal recommendations provided by the Food Guide for the Brazilian Population (2014). This quantitative and descriptive analysis was conducted on the data from photographic documentation in the national food guide
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Consumer attitudes, motivations and barriers towards sheep and goat dairy products Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-16 Serena Mandolesi, Simona Naspetti, Georgios Arsenos, Emmanuelle Caramelle-Holtz, Terhi Latvala, Daniel Martin Collado, Stefano Orsini, Emel Ozturk, Raffaele Zanoli
Sheep and goat dairy products are part of the culinary tradition of most European countries. The paper explores consumers' perceptions and attitudes towards sheep and goat dairy products within seven European countries. A combination of focus group discussions and laddering interviews were used. Results showed that most consumers perceived those products as a speciality food with a unique taste that
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Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate waste Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-15 Siyue Zhang, Lexin Su, Jinzi Qian, Fuqun Liang, Wei Zhang, Tianqing He, Chenjing Wu, Xianyou He
This study explored the influence of food aesthetics on plate waste and the underlying mechanisms through which plate patterns can reduce food waste. Three studies were conducted to examine the potential differences in beauty decrement (i.e. aesthetically vulnerable vs. aesthetically invulnerable) across various food categories and to evaluate the effectiveness of plate patterns in reducing food waste
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So chef, does a PhD matter? A malaysian perspective(s) on bucher and lee Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-15 Muhammad Rezza Zainal Abidin, Zulfikry Basar
This paper offers a critical reflection on the challenges culinary professionals encounter when venturing into academia. We directly respond to Bucher and Lee's (2023) article, "". Bucher and Lee aptly illuminated the intricacies, challenges, hurdles, and barriers that chefs face when pursuing a doctoral education in the hospitality academy. We add to Bucher and Lee's work, providing not only a more
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Consumer attitude research regarding food hypersensitivity Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-14 Gabriella Soós, Andrea Lugasi
Food hypersensitivity (FHS) is a growing trend among consumers who require special kinds of foods from the commercial and hospitality sectors. These expectations cause hardship for the trader and service provider. To explore the current situation and potential trends we prepared a survey. The survey was performed in Hungary in August 2022. Our sample consisted of 1000 respondents and was representative
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Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas) Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-13 Haotian Cai, Lei Tao, Yu Liu, Di Sun, Qingbao Ma, Zhongjie Yu, Wei Jiang
In order to better utilize the proteins in squid viscera (), the effects of different pretreatments on the degree of hydrolysis (DH) and volatile compounds of hydrolysates were studied. The DH was used as an indicator to select alkaline protease as the optimal protease from 8 types of proteases. The hydrolysis conditions of alkaline protease and the flavor of the hydrolysates were investigated through
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Gastronomy tourism: A look at Benedictine monastic products in Europe Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-13 Natalia Beltrán Peralta, Silvia Aulet, Joaquim Majó Fernández
This research aims to scrutinize, from a tourist perspective, the enhancement of gastronomic offerings produced in Benedictine monasteries. The methodology is divided into two distinct phases. The initial phase entails an analysis of the web pages and the selection of monasteries that produce wine and gastronomic products, which totals 39 monasteries. Subsequently, interviews and question-and-answer
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An approach to produce healthier meat products: Effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages. Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-11 Utku Çelebi, Aydın Erge
In order to satisfy customer demand, healthier meat products must be produced; therefore, reformulating meat products with high dietary fiber is an essential approach. The aim of this study was to evaluate the effects of carrageenan and inulin (1:0%, 0:3%, and 1:3%) (w/w) on the quality properties of chicken bologna sausages (with a high content of mechanically separated chicken meat – MSCM) during
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Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-11 José María Martín-Miguélez, Laura Perezábad, Josué Delgado, Eva Cebrián, María J. Andrade
Microbial has been scarcely studied in the dry-cured ham industry. The microbial population and ochratoxin A (OTA) contamination in two Spanish facilities located in a specific geographical region (Salamanca) with differences in the environmental conditions used for the ham processing were evaluated for establishing the microbial . Differences between the levels of Gram-positive catalase-positive cocci
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The effect of gastronomic experience on restaurant image, customer perceived value, customer satisfaction and customer loyalty Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-08 Duran Cankül, Serpil Kaya, Mustafa Çağatay Kızıltaş
The aim of this study is to determine the effect of gastronomic experience on restaurant image, customer perceived value, customer satisfaction and customer loyalty. In the research, a questionnaire form created as a result of the literature review was used. The population of the research consists of customers who visit Eskişehir's Tourism Business Certificated restaurants. In line with the purpose
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Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-07 Nan Wang, Yulu Dong, Shunmin Wang, Junzhen Wang, Ningning Wu
This study aims to investigate the impact of domestic cooking methods, such as microwave, steaming, and boiling, on the color, sensory quality nutritional content, antioxidant capacity, structure, and flavor of Tartary buckwheat () sprouts. According to research, the highest cooking loss in 90 s of microwave was 28.89%. Steaming had been found to have the most significant impact on color loss. Microwaving
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Corrigendum to “Associations of cooking practices and healthy eating habits among young Korean adults in their 20s” [Int. J. Gastron. Food Sci. 31 (2023) 100644] Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-07 So-Young Kim, Ji Yu Choi
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How to cook sweet basil (Ocimum basilicum L.) leaves to obtain the highest nutrient bioaccessibility and bioactive compounds? Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-04 Ziba Bakhtiar, Mohammad Hossein Mirjalili
In the present study, the effect of boiling, stir-frying, steaming, oven-baking, and microwaving on vitamins content, proximate composition, minerals content and their bioaccessibility, pigments level, phenolic compounds (rutin, rosmarinic acid, and quercetin), and antioxidant activity of basil ( L.) leaves were evaluated. Cooking was reduced the mineral content and the lowest bioaccessibility were
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Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-03-02 Yan Zheng, Yaowei Liu, Shanshan Han, Yiyang He, Ruonan Liu, Peng Zhou
Kombucha is a kind of fermented tea prepared with a symbiotic culture of bacteria and yeasts (SCOBY) on the basis of sugared black tea infusion. In the current study, six major Chinese tea leaves (dark tea, black tea, oolong tea, white tea, yellow tea, and green tea) were used to prepare kombucha and their physiochemical properties, bioactivity, and sensory quality were compared. The total acidity
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Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-28 David Fernando dos Santos, Eduardo Leonarski, Milena Araújo Rossoni, Vandressa Alves, Cátia Tavares dos Passos Francisco, Vânia Zanella Pinto, Thiago Bergler Bitencourt
Kombucha is a sweetened beverage made by fermenting a symbiotic consortium of bacteria (generally acetic acid bacteria) and yeasts (SCOBY) in black or green tea, with sucrose as source of carbohydrate. Other herbal infusions, such as yerba maté (), are used to produce kombucha-like beverages. Honey is a good source of sugar and biologically active components for kombucha-like development. The goal
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Yes chef, I want my PhD: An extension of Bucher & Lee Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-28 Jeffrey Pittman ll
Bucher & Lee (2023) mention several barriers that inspiring culinary scholars could face when transitioning into academia. In this commentary, the author brings to light key information on the specific barriers of “the non-acknowledgement of culinary practical thinking”, “exclusion of culinary management curriculum”, and “recognition of culinary arts as an important science within doctoral programs”
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When blue is green: Seafoods for umamification of a sustainable plant-forward diet Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-20 Ole G. Mouritsen
Seafood is a rich source not only of proteins, minerals, vitamins, micronutrients, and super-unsaturated fatty acids, but also a prime provider of umami taste from both free glutamate as well as free nucleotides that enter into a powerful taste synergy. Plant-based foods, apart from some ripe fruits, are in contrast poor in umami taste. Since humans are genetically primed to seek out foods with umami
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The king of spices: On pepper's pungent pleasure Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-20 Charles Spence
Pepper ( Linn.), and its key pungent constituent piperine (an alkaloid), has long been one of the world's most popular spices. Interestingly, it is one of the only culinary spices (along with the mineral salt) that is to be found on/at the dining table around the world. Known as the ‘king of spices’, pepper possesses a number of beneficial anti-microbial and anti-carcinogenic properties, as well as
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The nonlinear responses of food intake to temperature Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-19 Yue Xu
Using regression analysis on restaurant data, we discovered that food intake varies non-linearly with temperature. In extremely cold weather (≤5 °C), food spending and number of dishes rose, while they fell in hot weather (>35 °C). Energy intake (EI) increased in cold conditions and did not modify in hot conditions. Fat energy ratio grew in severely cold climates (≤0 °C) and diminished in hotter ones
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Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of training Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-16 Ana Claudia Ellis, Adriana Gámbaro
Although a very robust and thorough sensory description of virgin olive oil can be obtained with highly specialized assessors, grouping well-trained panelists can be very expensive as it requires a long period of time. The fast descriptive methodologies developed in recent years could potentially be used to obtain the profiles of diverse products to be used, for example, in gastronomy.
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Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-16 Hilal Kilmanoglu, Meryem Akbas, Aycan Yigit Cinar, Muhammed Zeki Durak
Kombucha is traditionally a functional beverage fermented by SCOBY (symbiotic culture of bacteria and yeasts) of sweet black tea. Kombucha has attracted consumers' attention recently thanks to its health benefits. The main objective of this study is to use kombucha microbiota as an alternative to baker's yeast to produce sourdough bread. Sourdough breads prepared with different amounts of kombucha
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Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-15 Adrian Woodhouse, Luke Rodgers
This article examines pedagogical practices in Western orientated culinary arts education, specifically focusing on the traditional master-apprentice model. Leveraging the author’s experiences with resistance to pedagogic change, the study employs Bourdieu’s Field Theory to unravel entrenched pedagogic beliefs, norms, and practices in the culinary arts.
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Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-13 Jingxuan Ke, Yabin Wang, Tingting Luo, Yu Liang, Xin Wang, Yanli Ma, Lei Zhao, Zhiqing Zhang
Zanthoxylum Bungeanum Maxim. is widely used in the food seasoning industry because of its remarkable numbing taste and fragrance. But also tastes bitter, affecting its flavor quality. It is urgent to study the method of masking the bitter taste of . With oleoresin (ZBO) as the research object, the masking effect of different bitter masking agents on the bitter taste intensity of using sensory evaluation
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Challenges in food education: Japanese and French experience Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-13 Jean Pierre Poulain
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Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-12 Xiaoman Li, Mingwu Zang, Dan Li, Shouwei Wang, Kaihua Zhang, Zheqi Zhang, Bing Zhao, Shunliang Zhang, Yan Zhao
Fresh pig large intestines have a heavy initial off-flavor and a strong pungent smell that may cause discomfort to the consumer. To examine how boiled-water cooking of the pig large intestines affects the quality characteristics and flavor profiles, changes in shear force, cooking loss, volatile flavor compounds, and other physical and chemical indexes were measured in pig large defatted intestines
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Examining consumer experience in a gourmet food hall: Impacts on satisfaction and behavioural intentions Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-12 Miguel Orden-Mejía, Jessenia Moreno-Manzo
The restaurant attributes have been demonstrated to influence diners’ satisfaction and loyalty significantly and it is associated with the moderating variables of age, income and education. The study objectives are: (a) to explore the consumer experience in a gourmet food hall; (b) to examine quality factors influencing consumer satisfaction, which in turn leads to loyalty; and (c) to analyze the moderating
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Dark kitchens: Origin, definition, and perspectives of an emerging food sector Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-11 Diogo Thimoteo da Cunha, Mariana Piton Hakim, Mariana Müller Alves, Mariana Scudeller Vicentini, Małgorzata Zdzisława Wiśniewska
Dark kitchens are food service models that offer ready-to-eat meals for delivery or takeout, ordered by phone, food delivery apps, websites, or through social networks. This model has been around for many years but has become popular due to technological advances, the aftermath of the pandemic, and economic changes. With this in mind, the aim of this study is critical review the recent literature about
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Cooking guidelines for planetary health: A gap between nutrition and sustainability Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-11 Semíramis Martins Álvares Domene, Betzabeth Slater, Samantha Bittencourt Mescoloto, Thaís de Moura Neves-Gonçalves, Aline Rissatto Teixeira, Giselle Pignotti, Jamie Kubota, Josiane Steluti, Olga Viegas
Scientific research evidences that culinary processes for meal planning and preparation can significantly impact quality of the diet, even when eating patterns are based on healthy foods; and can simultaneously have significant impact on the environment. However, this information is dispersed and, in some cases, difficult to apply in real kitchen scenarios. This article aims to summarize and discuss
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Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-11 Tolga Akcan, Ecem Önel, Haluk Ergezer
This research focused on examining the physicochemical properties, cooking attributes, textural qualities, and sensory analyses of meatballs containing varying percentages (control - 0%, 3%, 6%, and 9%) of acorn flour. The investigation encompassed both raw samples (on days 1, 3, 5, and 7) and cooked samples (on days 0, 4, 7, 10, and 14), all stored at a temperature of 4 ± 2 °C. Compared to the control
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Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-10 Dian Herawati, Mochamad Savin Armawan, Nazwa Nurhaliza, Fiham Afwan Mu'arij, Yulianti, Dase Hunaefi, Santi Noviasari
This study aimed to evaluate the impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception of coffee brews as part of Indonesian coffee gastronomy. The bioactive compound intake from coffee brew consumption was also investigated. Purposive sampling was conducted to obtain the most popular coffee brewing methods among coffee drinkers in Indonesia
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Love the color, love its flavor: Preference transfer between visual and gustatory modalities Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-10 Jingyi Jiang, Zihan Yang, Mengying Liu, Jianping Huang
The color of the product packaging plays an important role in shaping the expectations and preference evaluation. Based on the concept of color-flavor association, we investigated the potential of influencing food flavor perception through package color. Go/No-Go training has been extensively studied for its ability to influence individuals' subjective evaluations of stimuli associated with no-go responses
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Disentangling cross-modality and affect in “sonic seasoning”: The effect of music associated with different degrees of sweetness and valence on food perception Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-10 David Guedes, Margarida V. Garrido, Elsa Lamy, Marília Prada
The presence of music while eating can influence how foods are perceived. One line of inquiry has focused on the potential of music to evoke taste-related associations (such as perceiving a song as “sweet”) to enhance the perception of congruent taste/flavor attributes in foods. However, music is also an expression of emotion, and its influence on mood has been put forward as an alternative explanation
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Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-10 Sara Ricardo-Rodrigues, Marta Laranjo, Miguel Elias, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos
Meat tenderness is important for assessing quality and can be defined as the ease to chew meat, depending on several factors. The aim of this study was to establish a tenderness screening index. Moreover, we also wanted to study the socio-demographic characteristics of consumers and understand their preferences and meat consumption habits. 192 consumers were called to perform a sensory analysis to
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Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-09 Georgiana Juravle, Ramona Duca, Ciprian Feghiuș, Charles Spence
Rounded shapes are significantly more liked and are typically also evaluated as warmer and sweeter than angular shapes/foods. Here, we assessed the temperature-shape crossmodal pairing for cornmeal. In a between-participants experimental design conducted in an ecologically-valid restaurant setting, we investigated the appreciation of differently-shaped pieces of cornmeal (rounded vs. rectangular) for
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Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-09 Irma Day, Kristine Deroover, Madeline Kavanagh, Emma Beckett, Taiwo Akanbi, Melanie Pirinen, Tamara Bucher
The low- and no-alcohol beverage categories have experienced unprecedented and continued growth in major consumption markets. Although recent reports indicate that these alternatives could help reduce alcohol-related harm, few studies have focused on the no-alcohol category. This study draws from past low-alcohol research to explore consumer awareness, experience, willingness to try, liking, behavioural
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Western perceptions and the struggle of identity of lesser-known Southeast Asian cuisines Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-09 Mohit A. Sharma, Sunan Wattana
The gastronomic image of Southeast Asian cuisine is often tethered to specific nations, largely influenced by their established global presence in the market. This study endeavors to spotlight a selected group of regional cuisines that, despite their potential, grapple with carving out a niche and identifying the appropriate tourist segment to cater to. In this context, the study assesses perceptions
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Artisanal food production in rural Argentina: Finding solace in cheese tourism? Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-07 Gabriela Magri-Harsich, Francesc Fusté-Forné, Carlos Fernandes, Dolors Vidal-Casellas
The Argentine countryside shows a strong identity link between rural products and income factors for peasant families. Artisanal cheese is a manifestation of identity in the region Campos, Ríos y Lagunas in Buenos Aires, where the visitors attracted by regional products are increasing in the context of rural tourism. The objective of this article is to analyse the development of entrepreneurship projects
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Country-of-Origin as bias inducer in experts’ wine judgments - A sensory experiment in a world wine fair Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-06 Nicolas Depetris Chauvin, Dominique Valentin, Jorge Herman Behrens, Heber Rodrigues
The main objective of the present study was to evaluate whether wine origin induces implicit biases in wine experts’ judgments. Twenty-two wine traders from 10 different countries were asked to rate liking and to provide a sensory description of eight Pinot Noir wines from four different countries (Argentina, Brazil, France, and Switzerland) in both blind and informed conditions at the ” 2018 edition
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Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-02-01 Anne-Claire Yemsi-Paillissé
In today’s extended and dynamic gastronomic field, fine dining ventures such as the multisensory fine dining restaurants combine haute cuisine, arts, sciences and new digital technologies to deliver memorable and immersive journeys, in highly controlled and sophisticated layouts.
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Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-30 Samuray Hakan Bulut, Ebru Zencir Ciftci
The aim of this study is to determine the effect of cultural capital on the creative culinary process and to identify the mediating role of critical thinking disposition in this effect. Due to the focus of creativity studies in the field of gastronomy and culinary arts on professional chefs, and the lack of sufficient student-oriented studies, the research is conducted on students. A quantitative research
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Designer delectables; exploring the design practice of haute couture and haute cuisine Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-28 Lindsay Neill, Nigel Hemmington, Christine McDonald, Francesca Zampollo
This study explores design practice across two domains: haute couture (fashion), and haute cuisine (food). A case study approach was taken using the voice of practitioners as the focus through in-depth qualitative interviews. The cross-domain approach revealed similarities in design practice through four design themes: visualization, ‘conversations’ with materials, co-creation and ‘pushing boundaries’
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The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-18 Aslıhan Hanoğlu, Mehmet Murat Karaoğlu
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Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-18 Cherilyn Theophila Maringka, Agus Budiawan Naro Putra, Diana Lo
Gummy candy is one of the world's most popular confectionery products. Nevertheless, its high sugar content raises concerns regarding its potentional impact on non-communicable diseases. Consequently, the food industry is actively investigating sugar alternatives to develop healthier products. This study was aimed to determine the effect of using polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides
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Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-17 Jicai Bi, Bian Li, Zhuo Chen, Zhen Yang, Chunyuan Ping, Yueyue Gao, Yao Zhang, Lingwen Zhang
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Is the local origin of a food product a nexus to better taste or is just an information bias Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-15 Pajtim Bytyçi, Elena Kokthi, Rozeta Hasalliu, Osman Fetoshi, Lorikë Salihu, Mergim Mestani
The origin of a product is an indication of its quality and can also be an indicator of taste. Geographical Indications (GIs), one of the most important food quality instruments of the European Union, are based on the impact of origin as an important information stimulus in consumer behaviour. This study examines the feasibility of establishing GIs in Kosovo, based on consumer preferences for five
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Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-14 Paola Cáceres R., Claudia Troncoso P., Rodrigo Buhring B., Claudia Lataste Q.
The foodservice sector has grown rapidly due to the increase in meals out of home. Thanks to the enormous number of meals served daily, making changes to reduce the environmental footprint of their menus could have a positive impact on the sustainability of the food system. The objective of this study was to select indicators to evaluate and communicate the sustainability of culinary preparations offered
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Study of the volatile compounds present in the traditional ecuadorian beverage horchata: Chemical composition and biological activity Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-14 Eduardo Valarezo, Liliana Chamba-Lalangui, Yoseph Morocho, Chabaco Armijos, Ximena Jaramillo-Fierro, Luis Cartuche, Miguel Angel Meneses
Horchata is a traditional Ecuadorian beverage, which is made with aromatic and medicinal plants. In this study, the chemical composition and biological activity of volatile compounds isolated from horchata were determined. The compounds of the horchata infusion were isolated by liquid-liquid extraction. The quantitative chemical composition was determined using gas chromatography equipped with a flame
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Food neophobia amongst young Korean adults in their 20s: Its association with preference, acceptance, and perceived intake of fruits and vegetables Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-13 So-Young Kim, Meeyoung Kim
This study aimed to investigate whether FN (food neophobia) persistence into adulthood could be associated with preference, acceptance, and perceived daily intake of FV (fruits and vegetables) among young Korean adults in their 20s, along with exploring the moderating role of the frequency of FV consumption during childhood. An online survey was conducted from February 19 to 24, 2020 with 1277 young
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A comparison of the nutritional quality of ready-to-cook meals and conventional home-cooked meals in Korea Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-12 Eunji Choi, Sung-Won Yoon, Jung-Ah Shin, In-Hwan Kim, Jeehye Sung, Jang-Hyuk Ahn, Hyun-Jeong Kim, Dong Won Seo, Sam-Pin Lee, Jo-Won Lee, Bo Kyung Moon, Sojung Kim, Keum-Il Jang, Byung Hee Kim
In this study, the nutritional contents of ready-to-cook (RTC) meals distributed in Korea were compared to those of conventional home-cooked meals to evaluate the nutritional quality of RTC meals. A total of 42 samples of RTC meals were collected in 2021 and prepared according to the recipes provided in the meal packages. They were categorized into five groups and 23 types, which included four types
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Nutritional composition and consumer acceptance of enriched biscuits valorizing Malagasy local resources: Orange-fleshed Ipomoea batatas, Moringa oleifera, Stevia rebaudiana Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-12 Vonimihaingo Ramaroson
In Madagascar a paradox exists between the high level of undernutrition of the Malagasy population and the rich biodiversity, particularly in highly nutritious plants. This study aims to valorize three local resources in biscuit formulation: orange-fleshed sweet potato (OFSP), leaf powder (MOLP) and leaf powder (SRLP). Different formulations, based on experimental design, resulted in eight products
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Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-10 Ruo-Gu Xiong, Dan-Dan Zhou, Jin Cheng, Si-Xia Wu, Adila Saimaiti, Si-Yu Huang, Qing Liu, Ao Shang, Hua-Bin Li, Sha Li
Kombucha is a well-known tea-based fermented drink that contains various bioactive compounds with potential bioactivities. In addition to traditional tea, preparation of kombucha using alternative raw material has attracted increasing attention to obtain significant health benefits and good sensory properties. In this study, liquorice and ginger were selected as alternative raw materials for the preparation
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Understanding consumers’ emotional responses towards extreme foodporn contents in social media: Case of whole oven baked camel Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-06 Ozan Güler, Neslihan Şimşek, Gürkan Akdağ, Salim Okan Gündoğdu, Samet Ziya Akçay
This study aims to understand emotional responses towards extreme FoodPorn content in social media. In line with this purpose, this research seeks answers to the following two questions: (1) What type of food-related emotional responses could reveal from the comments on FoodPorn contents? Moreover, (2) how do locals and non-locals differ in their food-related emotional response to FoodPorn contents
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Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-03 Johanna Östlund, Hanna Eriksson Röhnisch, Galia Zamaratskaia, Maud Langton, Karin Wendin
This study evaluated drivers and barriers in consumer willingness to purchase plant-based yoghurt analogues (PBYA) and assessed the most important attributes of PBYA. Questionnaire data from 702 Swedish adults (19% vegan, 20% lacto-ovo-vegetarian, 21% flexitarian, 41% omnivore) showed that attitudes and preferences regarding PBYA differed between consumers with different dietary preferences. Animal
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“Milhos aferventados” from the Algarve (Portugal): An historical, culinary, and biochemical interdisciplinary approach on a regional dish Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2024-01-02 Óscar Cabral, Ludovina Galego
This article is a result of an interdisciplinary, mixed-methods effort to understand the context of “milhos aferventados” dish (nixtamalized maize meal stew), found in the “barrocal” and mountains area, from the Algarve, the most southern continental region of Portugal. “Milhos aferventados”, a two-stepped preparation dish, makes use of a nixtamalization technique, singular in the overall context of
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Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2023-12-29 Mahara Cezar Lemos, Ticiane Dos Santos Drumm, Bibiana Alves dos Santos, Leticia Pereira Correa, Roger Wagner, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
This research explored the antioxidant potential of rosemary and jabuticaba peel in enhancing the stability of soybean oil during frying. The oils were infused with a 5% concentration of these ingredients and then allowed to rest for 4 h before being used in a marathon of 16 potato frying cycles. The study measured and observed compelling improvements in oil's stability throughout these cycles, indicated
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Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2023-12-27 Lihua Chen, Qinghua Peng, Bo Liu, Yeting Zhang, Shengbao Feng
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Effect of cooking time and conditions on the textural properties of meat analogues developed for stew-based dishes Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2023-12-24 Belal J. Muhialdin, Job Ubbink
The aim of this study was to produce meat analogues for stews and determine the effects of cooking conditions and ingredients on their textural properties. Pea protein isolate (PPI) matrices were extruded at water contents between 40 and 60% w/w using a twin-screw extruder equipped with a cooling die. The extruded matrices were cooked for 1–3 h in water at 95 °C. The textural properties of the extrudates
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Corrigendum to “Exploring the cultural anthropology of gastronomic tourism: Supply-side stakeholders' perspectives and experiences of Suzhou-style cakes” [Int. J. Gastron. Food Sci. (2023). 34 100-819] Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2023-12-24 Denian Cheng
Abstract not available
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Tackling food waste management: Professional training in the public interest Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2023-12-23 María-Gabriela Montesdeoca-Calderón, Irene Gil-Saura, María-Eugenia Ruiz-Molina, Carlos Martin-Rios
The magnitude of food waste is a matter of public concern, particularly in the food service sector. This research seeks to examine the influence of employee training policies on food waste and its management, with a focus on restaurant practices. A total of 300 questionnaires were collected from restaurant managers and owners in three coastal cities of Ecuador, and the CHAID segmentation algorithm
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Liking and willingness to eat of landrace porridges: A comparison between consumer groups Int. J. Gastron. Food Sci. (IF 3.8) Pub Date : 2023-12-22 Hannah Y. Kristofers, Karin Gerhardt, Karin Wendin
Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers