Results 111 to 120 of about 738,819 (218)

Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis

Food Chemistry: X
The effects of beer and hepatopancreas in modulating the flavor of red swamp crayfish were systematically examined. The impact of cooking with/without the hepatopancreas in beer/water on crayfish quality was determined using sensory analysis, electronic ...
Derong Ji, Yidan Zhou, Shuang Li, Pei Xu, Kaixian Zhu, Ruyu Wang, Lili Duan, Mingfeng Qiao   +7 more
doaj   +1 more source

Culinary Tourism. A New Trend on the Tourism Market

Expert Journal of Marketing, 2017
Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional ...
openaire   +1 more source

Culinary Tourism Phenomenon in Cirebon [PDF]

Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016), 2017
H. Peri Puarag, Rina Suprina, Myrza Rahmanita   +2 more
openaire   +1 more source

Understanding Revisit Intention in Local Culinary Tourism: The Mediating Role of Memorable Culinary Tourism Experience and Destination Image

This study examines the impact of food authenticity and social media exposure on revisit intention, mediated by the roles of memorable culinary tourism experience and destination image.
Wirawan Dony Dahana, Ramon Hurdawaty, Yuary Farradia   +2 more
core   +1 more source

Culinary Tourism Potensial In Palu Bay Area

Culinary Tourism Potensial  In Palu Bay Area. This study aims to determine the level of similarity of culinary tourism potential and support factors among urban villages in the area of ??Teluk Palu. The population in this study were all tourists who
Dewa Gede Ari Pemayun, I, Made Rai Sukmawati, Ni, Idham   +2 more
core   +1 more source

Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava

Journal of Food Quality
This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties.
Philaiwan Chompupor, Özkan Süzer, Hüseyin Avni Kırmacı, Thorung Pranil, Siriwan Ghuangpeng, Supap Nontasan   +5 more
doaj   +1 more source

The Role of Culinary Tourism in Local Marketplace Business-New Outlook in the Selected Developing Area

Local producers constitute a crucial segment of the local economy, playing a pivotal role in driving rural development and the progress of tourism.
Nikola Vuksanović, Radovanović, Milan M., Valentina Obradović, Maja Ergović Ravančić, Demirović Bajrami, Dunja, Dunja Demirović Bajrami, Milan M. Radovanović, Vuksanović, Nikola, Radosavac, Adriana, Slavica Malinović-Milićević, Malinović-Milićević, Slavica, Obradović, Valentina, Petrović, Marko D., Adriana Radosavac, Marko D. Petrović, Ergović Ravančić, Maja   +15 more
core   +1 more source

Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method

Scientific Reports
This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared
Zhongwen Cao, Tanglei Zhang, XiKui Tong
doaj   +1 more source

Culinary Tourism Experience a Strategy for Destination Diversification in Tanzania: Evidence from Northern Tourist Circuit. [PDF]

Culinary tourism represents an emerging component of the tourism industry and encompasses all the traditional values associated with the new trends in tourism: respect for culture and tradition, authenticity and sustainability.
Agapity, Greyson
core   +1 more source

Netnographic Study of Instagram Advertising as a Promotional Media in Building the Image of Culinary Tourism [PDF]

This research is to find out and explain the use of Instagram as a promotional medium for Culinary Tourism in Kediri. This research is a qualitative descriptive study. This type of research uses netnographic studies.
Khaer, Misbakhul, Shidiqy, Dhiya’u
core   +1 more source