Results 1 to 10 of about 7,659 (187)
Foods, 2022 The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef ...
Hengpeng Wang +9 more
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Foods, 2023 This study evaluated the effect of multi-frequency sonication (20 kHz, 25 kHz, 28 kHz, 40 kHz, 50 kHz) on structural characteristics of beef myofibrillar proteins (MPs) with different degrees of doneness (Rare 52~55 °C, Medium Rare 55~60 °C, Medium 60~65
Zhaoli Zhang +8 more
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Analysis of tourist motivation for traditional culinary tourism in Bogor [PDF]
E3S Web of Conferences, 2023 Bogor is a city that represents a blend of traditional Sundanese culture, colonial culture, and the modernity of a metropolitan city. A variety of culinary are offered, ranging from regional to traditional specialties.
Bonanza Occy +4 more
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Foods, 2023 Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied.
Hengpeng Wang +6 more
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Nalar: Jurnal Peradaban dan Pemikiran Islam, 2021 This study attempted to analyze the relationship between tolerance values amongst religious followers with culinary trade culture in running a business, which was a hereditary cultural heritage.
Sri Sudono Saliro +2 more
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Ekonomika Poljoprivrede (1979), 2023 This study aims to determine the pro-environmental behaviour influencing factors of tourists within the scope of eco-tourism. The population of the study consists of tourists visiting Ayazini Ruins.
İsa YAYLA +2 more
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Acitya, 2023 Bangkalan is one of the preferred tourist destinations in East Java because of its culture and culinary diversity. However, discussions about culinary are inseparable from culture.
Qadrina Lailyn Amrullah +1 more
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Foods, 2021 In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB.
Xiang-Li Ding +7 more
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Frontiers in Psychology, 2021 This article explores the role of national culture in the culinary consumption behavior of international tourists and the moderating influence of different types of travel companions.
Bin Liu +5 more
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Dialektika: Jurnal Bahasa, Sastra, dan Pendidikan Bahasa dan Sastra Indonesia, 2022 Indonesian for Speakers of Other Languages (BIPA) has a diplomacy purpose. A cultural diplomacy is one of the main purposes in BIPA Program. This study was aimed to describe an Indonesian language and cultural diplomatic process in Tunisia, introduction ...
Eko Widianto, Sofi Aulia Rahmania
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