Results 11 to 20 of about 175,469 (300)

Investigating Structural Relationships between Professional Identity, Learning Engagement, Academic Self-Efficacy, and University Support: Evidence from Tourism Students in China

Behavioral Sciences, 2023
In order to foster students’ development and enhance the training quality within tourism programs at universities, this study aims to investigate the relationships among tourism students’ professional identity, academic self-efficacy, learning engagement,
Qian Chen, Qingchuo Zhang, Fenglong Yu, Bing Hou   +3 more
doaj   +1 more source

Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice

International Journal of Food Properties, 2022
Two wild rice starches were isolated from Erhai in Dali, Yunnan Province (EWR) and Xinghua in Taizhou, Jiangsu Province (XWR), China, and compared with black rice (BR) starches, its structure, gelatinization and starch digestibility in vitro were studied.
Haifeng Zhang, Jiamin Su, Qiuyu Wang, Meng Yuan, Chunmei Li   +4 more
doaj   +1 more source

Organising haute-cuisine service processes : a case study [PDF]

, 2007
One of the essential aims of service process organisation is to increase the added value for the customer, thereby increasing customer satisfaction and stimulating consumption.
Sandt, Joachim, Stierand, Marc
core   +1 more source

Molecular gastronomy : basis for a new culinary movement or modern day alchemy? [PDF]

, 2010
To explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. Design/methodology/approach - Literature review summarising past culinary innovations then focusing on the origins and evolution of molecular ...
Cousins, John, O'Gorman, Kevin D., Stierand, Marc   +2 more
core   +1 more source

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

Shipin gongye ke-ji, 2023
Different levels of hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and Glucose oxidase (GOX) were applied to germination brown rice-wheat flour (1:1) to evaluate the effects of improvers on the dough properties and Chinese steamed bread (CSB ...
Yue LI, Long WANG, Rongxin MIAO, Ying SUN, Xiuqing ZHU   +4 more
doaj   +1 more source

Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products

Shipin gongye ke-ji, 2023
To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marination ...
Xiangren MENG, Zongzhen LIU, Peng WU, Zhicheng XU, Hengpeng WANG, Ziwu GAO, Danxuan WU, Sumin GAO, Huan ZHANG, Taili ZHANG   +9 more
doaj   +1 more source

Effects of Catechins on Structural, Functional and in Vitro Digestion Characteristics of Soybean Protein Isolate under Spray Drying

Shipin gongye ke-ji, 2023
After the commercial soybean protein isolate (SPI) treated by high-temperature spray drying, the proteins were prone to undergo a certain degree of denaturation and aggregation, which reducing the solubility and other functional properties.
Changbo SHI, Xinmeng SUN, Juyang ZHAO, Huiping YUAN, Changmou LIANG   +4 more
doaj   +1 more source

The Effect of Non-covalent Interaction of Soy Protein Isolate with Quercetin and Rutin on Functional Properties and in Vitro Digestion Characteristics

Shipin gongye ke-ji, 2022
The changes in functionality (solubility, emulsification, gelation) and digestibility of quercetin-soy protein isolate and rutin-soy protein isolate complexes were analyzed in this paper.
Juyang ZHAO, Huiping YUAN, Xinmeng SUN, Cong JIN   +3 more
doaj   +1 more source

Destination image in travel magazines: A textual and pictorial analysis of Hong Kong and Macau [PDF]

, 2013
Based on the analyses of texts and pictures in the top six outbound travel magazines in Mainland China, this article presents an evaluation of the destination images of Hong Kong and Macau as portrayed in 88 travel articles over a three-year period.
Cheng IM, Gartner WC, Leung D, McCartney G, Van der Molen JHW   +4 more
core   +1 more source

Interaction Mechanism between Tannic Acid and Protein and Its Effects on Physicochemical and Functional Properties of Protein

Shipin gongye ke-ji, 2022
Tannic acid has antioxidant, antibacterial, antiviral and other activities, which can combine with proteins to form complexes and change the structure and functional properties of proteins.
Changbo SHI, Xinmeng SUN, Juyang ZHAO, Huiping YUAN   +3 more
doaj   +1 more source