Results 21 to 30 of about 738,819 (218)

Culinary tourism as a support for the tourism industry based on local wisdom in the city of Serang/ Febryola Indra [PDF]

, 2021
The culinary diversity based on local wisdom in Serang City makes Serang City's unique culinary delights have great potential to be developed as a support for the tourism industry.
Indra, Febryola
core  

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

TEMPEH JUICE AS POTENTIAL HEALTH SUPPORT CULINARY TOURISM [PDF]

, 2017
Tourism is part of the backbone the supports a country’s economic life.  According to that fact, Indonesia should have a special concern by building a strong branding for it’s tourism.
Agung, I Gusti Ayu Ari
core   +1 more source

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

Potential of Culinary Tourism I-Bumi Cafe and Resto In Supporting Tourism In West Sumatra [PDF]

, 2023
Culinary tourism is one of the superiorities in the tourism industry that has enormous potential to be developed and utilized if managed properly and professionally.
Fadila, Nessa, Mandalia, Siska; id_orcid, Wulandari, Wiranda   +2 more
core   +1 more source

Effects of Three Polysaccharides on Physicochemical Properties, Swallowing Properties, Stability, and in Vitro Digestibility of Oleogel Stabilized by Soy Protein-Rutin Complexes

Shipin gongye ke-ji
Ternary complexes were prepared by combining soy protein-rutin complex (SRG) with chitin (CHI), xanthan gum (XG) or chitosan (CTS) at SRG:polysaccharide mass ratios of 1:2 and 2:1, and composite oleogels were subsequently fabricated by emulsion ...
Juyang ZHAO, Yandong LING, Yuting ZHOU, Meilin JIN, Xinping WANG, Pengyu WANG   +5 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 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