Results 11 to 20 of about 7,659 (187)

Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

Ultrasonics Sonochemistry, 2023
This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat.
Zhaoli Zhang, Wangbin Shi, Yang Wang, Xiangren Meng, Mokhtar Dabbour, Benjamin Kumah Mintah, Xingyu Chen, Xi Chen, Ronghai He, Haile Ma   +9 more
doaj   +1 more source

Pergeseran Entitas Kuliner Madura: Adaptasi Budaya, dan Tradisi Kuliner Lokal Menjadi Komersialisasi

Perspektif: Jurnal Ilmu-ilmu Sosial, 2023
This research aims to describe the changes resulting from culinary modernization in Madura, encompassing the regions of Bangkalan, Sampang, Pamekasan, and Sumenep.
Hetti Mulyaningsih, Bangun Sentosa Dwi Haryanto, Muhamad Chairul Basrun Umanailo, Bagus Irawan   +3 more
doaj   +1 more source

Historical background of Turkish gastronomy from ancient times until today

Journal of Ethnic Foods, 2018
This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Central ...
Ali Batu, Heysem S. Batu
doaj   +1 more source

Importance of Turkish Delight and Afyon Cream from Intangible Cultural Heritage Elements for Afyonkarahisar

Turkish Academic Research Review, 2023
With its rich flavors and traditional practices, Turkish cuisine is integral to our Intangible Cultural Heritage (ICH). Our rich culinary culture, developed over centuries, has been passed down from generation to generation ...
Erdem Baydeniz, Mustafa Sandıkcı
doaj   +1 more source

Adventism and Minahasan Culinary Identity

Al-Adyan, 2021
The debate between the culture and religion in Minahasa invites attention. The culture considers the existence of religion as a threat and potentially could destroy indigenous cultural identity.
Christar Arstilo Rumbay
doaj   +1 more source

Underlying mechanism of superchilling on improving goose meat quality

Food Chemistry: X
This study investigated the effects and mechanisms of superchilling on the quality of freshly stored goose meat. Vacuum-packaged goose meat was stored under three conditions: cold storage (CS, 4 °C), superchilling (SS, −4 °C), and frozen storage (FS, −20 
Qin Hou, Jiaxin Wu, Xiaoming Cai, Tianyi Gao, Rui Liu, Xiangren Meng, Zhuangli Kang   +6 more
doaj   +1 more source

Study on preparation, physicochemical properties and in vitro digestion of casein sol/gel induced by citric acid and heat

Food Chemistry: X
Casein (CS) gels, valued for their functional properties, are widely utilized in food applications. In this study, CS sol/gels were prepared by citric acid and heat (85 °C) induction at varying pH values and protein concentrations, and their ...
Yun Wang, Qianyi Yao, Li Yin, Rongzhen Song, Chunmei Li, Haifeng Zhang   +5 more
doaj   +1 more source

Starch coating with carbon dots: A promising coating to enhance the freeze–thaw stability of meatballs

Food Chemistry: X
In this study, composite coatings were developed by incorporating carbon dots (CDs) to cross-linked starch (S). The effects of CDs on the coating structure and the quality of meatballs during freeze-thaw cycles were investigated.
Linlin Zhao, Huinan Jiang, Zhengxuan Han, Wenqin Gu, Xiangren Meng   +4 more
doaj   +1 more source

Wine Tourism as a Catalyst for Sustainable Performance: The Mediating Role of Corporate Legitimacy and Green Innovation

Agribusiness, EarlyView.
ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó, Eduardo Sánchez‐García, Bartolomé Marco‐Lajara, Luis A. Millán‐Tudela   +3 more
wiley   +1 more source

Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water

Foods
This study evaluated the effects of ultrasound-assisted slightly acidic electrolyzed water (SAEW) treatment on duck breast meat storage quality. The impact of different treatments—ultrasound combined with SAEW, SAEW alone, ultrasound combined with water,
Anqi Xu, Siyi Zhang, Chuanming Huan, Sumin Gao, Hengpeng Wang, Ziwu Gao, Ruiyun Wu, Zhenyu Wang, Xiangren Meng   +8 more
doaj   +1 more source