Results 11 to 20 of about 2,153 (183)

Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling

International Journal of Food Properties, 2022
The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun (RBSB) dough and the cooked product were explored. For frozen dough samples, the changes in water distribution, frozen water content, starch crystallinity, layered ...
Qiuyu Wang, Haifeng Zhang, Wenzheng Zhu, Chunmei Li, Yan Xu, Xiangli Ding, Xiaoyan Zhou   +6 more
doaj   +1 more source

Quality evaluation of different varieties of Yangzhou orchid dry based on sensory profile analysis, entropy weight method and grey interconnect degree analysis

Shipin yu jixie, 2022
Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically. Methods: Using sensory profile analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial ...
XIE Cheng-cheng, CHEN Jia-min, CAO Zhong-wen   +2 more
doaj   +1 more source

ATTRACTION OF CULINARY TOURISM DESTINATIONS TO PROMOTE SUSTAINABILITY DEVELOPMENT DURING THE PANDEMIC

Profetik, 2022
Culinary tourism had the most extensive product portfolio and was one of the tourism sectors most affected by the pandemic in Indonesia. The website was a specific communication tool for promoting tourism.
Agustina Multi Purnomo
doaj   +1 more source

Culinary travel as new approach for cultural tourism [PDF]

Turizam, 2016
TURIZAM; Vol 20, No 1, 2016.
Tomás López-Guzmán, José Manuel Hernández-Mogollón, Elide di Clemente   +2 more
openaire   +2 more sources

IDENTIFIKASI POTENSI WISATA KULINER DI KOTA PANGKALPINANG

Jurnal Pariwisata Pesona, 2021
The diversity of culinary tourism in Pangkal Pinang makes these culinary specialties have a significant potential to be exploited as supporting services in the development of culinary tourist potential.
Febryola Indra, Juliana, Nova Bernedeta Sitorus   +2 more
doaj   +1 more source

Culinary Identification in the Banua Anyar Culinary Tourism Area; a Contribution for Tourism in Banjarmasin City

The Innovation of Social Studies Journal, 2020
Wisata kuliner merupakan satu bagian dari pariwisata. Beragam kuliner yang tersedia disetiap daerah dapat dikembangkan sebagai daya tarik wisata. Berbeda dengan jenis wisata lainnya, wisata kuliner mengunggulkan makanan, kepuasan rasa dan kekhasan suatu makanan maupun sajian. Di Kota Banjarmasin tersedia satu kawasan kuliner yang dikenal dengan sebutan
Ersis Warmansyah Abbas, Jumriani Jumriani   +1 more
openaire   +2 more sources

Rail travel: Conceptualizing a study on slow tourism approaches in sustaining rural development

SHS Web of Conferences, 2014
Rail transportation in Peninsular Malaysia is a popular transportation mode for locals to return to their hometown but is not frequently used as the mode of transport when travelling for holidays.
Mohamad Noor Farah Atiqah, Nair Vikneswaran, Mura Paolo   +2 more
doaj   +1 more source

Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert)

Journal of Ethnic Foods, 2023
The aim of this study was to analyze the effect of different oils and sugar syrups on the sensory and textural properties of traditional Turkish dessert the tray kadayif. The textural parameters of the tray kadayif samples were significantly (P 
Burak Başar, Hüseyin Boz
doaj   +1 more source

Optimization of Cooking Technology and Analysis of Quality of Flowering Vicia faba L.

Shipin gongye ke-ji, 2023
In order to optimize the cooking technology of flowering broad beans, four processing parameters including soaking temperature, soaking time, frying temperature and frying time were selected for single factor and orthogonal optimization experiments, and ...
Yatian CHEN, Xuemei CAI, Kaixian ZHU, Jing DENG, Mingfeng QIAO, Baohe MIAO   +5 more
doaj   +1 more source

Effect of Xanthan Gum Synergistic Dry Heat Treatment on the Structural and Physicochemical Properties of Chinese Wild Rice Starch

Shipin gongye ke-ji
In order to investigate the effects of xanthan gum synergistic dry heat treatment (DHT) on the granule morphology, particle size distribution and size, short-range ordered structure, crystal structure, solubility and swelling degree, pasting properties ...
Haifeng ZHANG, Yansong CHEN, Jiamin SU, Xiaolong HE, Yun WANG, Lingdi LIU, Chunmei LI   +6 more
doaj   +1 more source