Results 101 to 110 of about 738,819 (218)

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- the current trend in contemporary tourism

, 2013
This bachelor thesis deal with culinary tourism, as a new trend of tourism. Based on the definition of the field uses the scientific method of bibliographic search and statistical data.
Šejdová, Barbora
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Pepes Traditional Culinary Tourism Development Strategy in Walahar Village

Walahar Village, located as an entrance to Pantura and an alternative route to Central Java or Jakarta, holds significant potential for the development of traditional culinary tourism, particularly through its Pepes dishes.
Prayogo Susanto, Yudhiet Fajar Dewantara, Santika Santika   +2 more
core   +1 more source

A Meta-analysis of Evolution of Gastronomy and Culinary Education Research Published in Top-tier Culinary, Hospitality, and Tourism Journals

, 2020
The present study offers a meta-analysis of gastronomy and culinary education research published in top-tier culinary, hospitality, and tourism academic journals.
Okumus, Bendegul, Bendegul Okumus
core   +1 more source

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

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

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

Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology

Shipin gongye ke-ji
To explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min (A), 30 min (B), 60 min (C) and 90 min (D), electronic nose, trap head space-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with radar
Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG   +9 more
doaj   +1 more source

The Influence of Culinary Tourism Attractions on Tourist Satisfaction (Case Study of Kerkof Garut Culinary Tourism)

Riwayat: Educational Journal of History and Humanities
Penelitian ini dilakukan di wisata kuliner Kerkof Garut. Tujuan penelitian ini adalah untuk mengkaji hubungan antara daya tarik wisata dengan kepuasan wisatawan dalam konteks wisata kuliner Kerkof Garut. Metode analisis yang diterapkan adalah deskriptif dengan pendekatan kuantitatif.
Rani Rijmayanti*, Rohinat Nurhasan, Dani Adiatma   +2 more
openaire   +1 more source

Panel research: Event tourism

, 2011
This report concerns festival and event tourism. For the purposes of this report, events are defined as one-time occurrences, such as a music concert, a play, or a sporting event.
Tourism Research Centre (Author), ,
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