Results 31 to 40 of about 34,944 (274)
, 2020 The aim of this work was to explore, based on language of experts and consumers, how they define the concept of gastronomy and Mexican cuisine applying the Theory of Social Representation.
Edgar Rojas‐Rivas +3 more
semanticscholar +1 more source
Shipin gongye ke-jiThis study aimed to investigate the impact of different pickling methods on the water retention and protein structure of salted goose raw material. Five pickling methods, namely conventional curing, vacuum tumbling curing, ultrasound curing, ultrasound ...
Huan ZHANG +6 more
doaj +1 more source
Valorization of pikliz: a spicy meal garnishment in Haitian cuisine
, 2021 The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods.
J. Louis-Jean +5 more
semanticscholar +1 more source
Quality and Flavor Analysis of Six Commercially Available Stewed Pork Balls
Shipin gongye ke-jiIn order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wutting
Chuanming HUAN +9 more
doaj +1 more source
Cuisine chypriote et cuisine grecque [PDF]
Transtext(e)s Transcultures 跨文本跨文化, 2015 Dans l’article qui suit, nous allons tenter d’approcher un phénomène très récent qui s’attache aux réalités culinaires de l’île de Chypre et qui n’a pas encore été étudié. Il s’agit de la présence à Chypre d’un nombre croissant de restaurants et de bistrots grecs, notamment depuis une quinzaine d’années, phénomène lié en partie à la prospérité et au ...
openaire +1 more source
Scientific ReportsIn addition to being linked to an excess of lipid accumulation in the liver, being overweight or obese can also result in disorders of lipid metabolism. There is limited understanding regarding whether different levels of protein intake within an energy ...
Ying Tian +5 more
doaj +1 more source
Food and cuisine image in destination branding: Toward a conceptual model
, 2019 This study addresses the conceptualization of food image and examines the role food and cuisine play in the formation of destination brand image. By tracing the destination branding literature with a specific focus on image and three components that ...
M. Lai, C. Khoo-Lattimore, Ying Wang
semanticscholar +1 more source
Pracaxi Oil as a Potential Inhibitor of Fat Bloom
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli +4 more
wiley +1 more source
Effects of Oat Dietary Fiber on the Quality Characteristics and Anti-aging Ability of Chiffon Cake
Shipin gongye ke-jiThis study aimed to explore the appropriate range of oat dietary fiber addition for reducing the degree of starch aging while ensuring the quality of the cake.
Siyi ZHANG +8 more
doaj +1 more source
Cuisiner ensemble : ethnographie de trois atelier cuisine [PDF]
Cahiers d'Economie et sociologie rurales, 2006 Cooking together : An ethnographic approach of three “ ateliers cuisine” This article is based on participant observation in three “ ateliers cuisine” organised in community centres located in Paris (France). Participant involvement in culinary activities is expected, in a purpose of social integration.
Augor, Mélanie, Lhuissier, Anne
openaire +5 more sources