Results 101 to 110 of about 41,261 (277)

Potentiality of Bukidnon for culinary tourism [PDF]

International Journal of Research Studies in Management, 2021
Allan E Salonga, Noelah Mae D Borbon
openaire   +1 more source

Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head)

Ultrasonics Sonochemistry
This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) and levels of quinoa protein (QPE) addition (1 % and 2 %) on the quality of Chinese style reduced-salt pork meatballs, commonly known as lion’s head.
Song-song Jiang, Qian Li, Tao Wang, Yu-tong Huang, Yun-long Guo, Xiang-ren Meng   +5 more
doaj   +1 more source

Culinary Tourism in the Music City: The Place of Culinary Icons and Local Flavors in Nashville Tourism

Vanderbilt Undergraduate Research Journal, 2008
Food and culinary traditions are among the most important cultural markers that define community and regional identity. They often reflect locally grown plants and locally raised animals, as well as traditional recipes and cooking techniques of the specific region.
openaire   +1 more source

TOURISM DEVELOPMENT THROUGH CREATIVE ECONOMY IN SAUDI ARABIA: SUSTAINING COFFEE AS A CULINARY DESTINATION IN BURAIDAH

, 2022
Kurniawan Arif Maspul
openalex   +2 more sources

Improving Customer Wellbeing and Loyalty in Culinary Tourism: Integrating Authenticity in Well-being – Loyalty Model

, 2023
Astrid Puspaningrum, Raditha Dwi Vata Hapsari   +1 more
openalex   +1 more source

¿The gastronomic tourism an opportunity for the local development in Catalonia?: An analysis from the stakeholders involved [PDF]

The development of tourism and particularly public administration have had to adapt to new trends and the demands of the tourist market (Fayos-Solá, 2004) especially in Spain, thus generating some of the most remarkable and structural changes which ...
Maria Del Pilar Leal Londoño
core  

Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics

Food Chemistry: X
This study investigated the impacts of microwave reheating (MR), boil reheating (BR), and steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM).
Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li, Mingfeng Qiao   +5 more
doaj   +1 more source

Stated Preferences for Ecotourism Alternatives On the Standing Rock Sioux Indian Reservation [PDF]

Despite favorable locations and the potential for economic development, Native American tribes have not developed their ecotourism markets substantially. This paper presents a choice experiment analysis of potential tourist and local resident preferences
Hearne, Robert R., Tuscherer, Sheldon
core   +1 more source

Persepsi Wisatawan terhadap Penetapan Harga Kuliner pada Event Pacu Jalur di Kabupaten Kuantan Singingi [PDF]

, 2015
This research aimed to the tourist perception of culinary pricing at Pacu Jalur event in Kuantan Singingi sub province. This research aims : (1) to knows tourism characteristic who visiting culinary central at Pacu Jalur event in Kuantan Singingi sub ...
Sidiq, S. S. (Siti), Syamartha, O. (Octarien)   +1 more
core  

Quality Characteristics and Volatile Components of Chili Oil Prepared from the Combination of Shuanla and Erjingtiao Peppers

Molecules
This study aimed to investigate the influence of varying weight ratios of Shuanla and Erjingtiao peppers (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10, corresponding to samples PA, PB, PC, PD, PE, PF, and PG, respectively) on the sensory attributes ...
Fang Yang, Simin Yao, Haibin Yuan, Can Yuan, Hongfeng Jia   +4 more
doaj   +1 more source