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Global Image Through Local Cuisine: Exploring Culinary Diversity In Global Tourism

INTERNATIONAL CONFERENCE ON DIGITAL ADVANCE TOURISM, MANAGEMENT AND TECHNOLOGY, 2023
Over the past few decades, the global tourism industry has seen significant growth, leading to an increased demand for culturally immersive travel experiences.
J. Putri, T. A. Wijoyo
semanticscholar   +1 more source

Effects of Cuisine-Based Chinese Heart-Healthy Diet in Lowering Blood Pressure Among Adults in China: Multicenter, Single-Blind, Randomized, Parallel Controlled Feeding Trial

Circulation, 2022
Background: More than one-fifth of the world’s population consumes Chinese cuisines regularly, but no evidence-based healthy diets fitting the Chinese food culture are available for implementation.
Yanfang Wang, Lin Feng, G. Zeng, Hui-lian Zhu, Jianqin Sun, P. Gao, Jihong Yuan, X. Lan, Shuyi Li, Yanfang Zhao, Xiayan Chen, H. Dong, Si Chen, Zhen Li, Yidan Zhu, Ming Li, Xia Li, Zhenquan Yang, Huijuan Li, H. Fang, Gaoqiang Xie, P. Lin, Junshi Chen, Yangfeng Wu   +23 more
semanticscholar   +1 more source

Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis

International Journal of Contemporary Hospitality Management, 2022
Purpose This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external authoritative food guides.
Nathalie Montargot, Andreas Kallmuenzer, S. Kraus   +2 more
semanticscholar   +1 more source

Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

Journal of Ethnic Foods, 2021
The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries ...
Yutika Narzary, Sayantani Das, A. Goyal, S. Lam, H. Sarma, Dolikajyoti Sharma   +5 more
semanticscholar   +1 more source

Evolution of Indian cuisine: a socio-historical review

, 2022
This paper aims to present a socio-historical review of Indian cuisine and its evolution. Based on a thorough analysis of a wide range of documents, the investigation focuses on four eras, each having a significant and lasting effect on Indian cuisine ...
Vishu Antani, S. Mahapatra
semanticscholar   +1 more source

The Impact of Novelty Seeking on Intention to Visit a Country: The Mediating Role of Overall Cuisine Image

Advances in Hospitality and Tourism Research, 2022
Participation in travel is continuously increasing throughout the world. Seeking novelty, particularly novel cuisine, is one of the motivating factors underlying travel.
Bulent Aydin, B. Erdogan, E. Koç
semanticscholar   +1 more source

Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory

Shipin gongye ke-ji, 2022
The objective of this study was to compare and analyze the quality of four kinds of traditional vinegar from Sichuan Province. Through chemical analysis methods such as automatic amino acid analyzer, high-phase liquid chromatography (HPLC) and solid ...
Mingfeng QIAO, Xuemei CAI, Yu WEI, Yuwen YI, Yang LIU, Jing DENG, Huachang WU   +6 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

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

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