Results 1 to 10 of about 7,130 (301)

Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation

Meat and Muscle Biology, 2021
The objective of this study was to determine the influence of dry-heat cookery method on beef flavor develop- ment in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades:
J. C. Brooks, Jerrad F. Legako, Kelly R Vierck   +2 more
doaj   +2 more sources

Manger sain, manger romain

Kentron, 2019
The development of luxurious meals in Rome during the Eastern conquests from the 2nd century BC created in Roman society a debate about the use of pleasures.
Dimitri Tilloi-d’Ambrosi
doaj   +1 more source

Bioavailability and Health Effects of Some Carotenoids by Different Cooking Methods

International Journal of Gastronomy Research, 2023
Humans lack the inherent capability to synthesize carotenoids, necessitating their acquisition through dietary sources or supplementation. Among the carotenoids prevalent in our daily nutritional intake are beta-carotene, lycopene, lutein, beta ...
Muhammet Ali Cakir, Irem Helvacioglu
doaj   +1 more source

From Basic Instincts to Art Performance

SAGE Open, 2016
Both science and the arts have largely disregarded cookery in their quests for the sublime and the beautiful; this article seeks to explicate why cookery has been excluded as a subject of analytical and aesthetic interest.
Gordana Đerić, Laurent Tournois
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Investigation of Knowledge and Awareness about Food Nanotechnology of Nutrition and Dietetics Students

International Journal of Gastronomy Research, 2023
In this study, it was aimed to examine the knowledge and awareness levels of nutrition and dietetics department students about food nanotechnology.
Muhammet Ali Cakir, Yeliz Mercan
doaj   +1 more source

Diabetic Patients' Consumption of Diabetic and High Sugar Content Breakfast Products

International Journal of Gastronomy Research, 2023
Diabetes Mellitus is a metabolic disease that can cause serious damage to the human body if left untreated. High blood sugar level is among the symptoms of this disease, and nutrition therapy is very important in its treatment.
Elis Ercan, Baris Yalinkilic
doaj   +1 more source

Tourist Diners’ Demographic Characteristics and Neophobic Tendencies to Local Cuisine in Botswana

International Journal of Gastronomy Research, 2022
An attempt to explore the influence of demographic characteristics on the food neophobic tendencies of diners is undertaken. Using independent sample t tests and analysis of variance, the influence of age, gender, nationality and the level of education ...
Delly Mahachi Chatibura
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A Study on the Change of Menu Lists with the Effect of Pandemic in the Gastronomy Sector: Istanbul Province Fine-Dining Restaurant Examples

International Journal of Gastronomy Research, 2022
The COVID-19 pandemic, which is one of the most influential events of today, has a great impact on the gastronomy sector as well as making its impact felt in many sectors.
Gul Yilmaz, Sinem Akman
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Evaluation of the Emergency Meal Kitchen Menus Meeting the Daily Nutritional Requirements

Proceedings
On 6 February 2023, two major and subsequent aftershocks were experienced in Kahramanmaraş in Türkiye. In these earthquakes, disasters occurred in the provinces of Kahramanmaraş, Hatay, Gaziantep, Osmaniye, Malatya, Adana, Diyarbakır, Şanlıurfa, Adıyaman
Osman Güldemir
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Existe-t-il un goût de l’Aubrac ?

Géographie et Cultures, 2004
Taste of Aubrac is on the lips of tourists; gourmets, critics and natives going back home. How to define this taste associated to a place name? Shall one savoura taste firmly fixed, ordinary, expressing the everyday efforts of the cooks to embellish the ...
Olivier Etcheverria, Michel Bras
doaj   +1 more source