Results 21 to 30 of about 2,153 (183)
Comparison of the sensory and physical quality of sand baking and conventionally grilled mackerel
AcTion: Aceh Nutrition JournalFood processing plays a critical role in maintaining food quality and safety. However, scientific information regarding the effectiveness of sand baking as an alternative cooking technique remains limited, particularly in the context of marine fish. This
Rosie Oktavia Puspita Rini +2 more
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Biotechnology & Biotechnological Equipment, 2023 This study aimed to study the entrapment of Enterococcus faecalis HZNU S1 using a mixture of flaxseed protein isolate (FPI) and sodium alginate (SA) as an encapsulation agent. The characteristics of free and encapsulated cells during storage and under in
Zhen-Xing Tang +8 more
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The Globalisation of Macrobiotics as Culinary Tourism and Culinary Nostalgia [PDF]
Asian Medicine, 2009 AbstractThis article examines the malleable identity of the macrobiotic diet, a largely vegetarian regime focused on brown rice and traditional Japanese foods, popularly known as a diet that could cure diseases, including cancer. It argues that the historical and geographical context of macrobiotics helped determine its appeal, i.e. initial interest in
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Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins
FoodsThis study examined the effects of varying microwave treatment durations (0–120 s) on the structural and functional properties of glycosylated soybean 7S protein.
Jixin Zhang +5 more
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Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Food Production, Processing and NutritionFlos Sophorae Immaturus (FSI) is usually used as a uric acid (UA)-lowering food in Chinese folk. However, the UA-lowering mechanism of FSI and the effect of processing methods on its UA-lowering ability are still unclear.
Jun Li +3 more
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Business Strategy and the Environment, EarlyView.ABSTRACT Social media platforms today have become essential for consumer‐brand interactions, with visual content playing a pivotal role in shaping engagement and brand perception. Although text‐based user‐generated content (UGC) has been widely studied, the potential of visual UGC, particularly in the travel, tourism and hospitality (TTH) sector ...
Chinchu Abraham +2 more
wiley +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT This research investigates how consumers establish trust in ghost kitchens, a rapidly growing digital service format that eliminates physical interaction and redefines the boundaries of food consumption. Despite their growing popularity, ghost kitchens present a paradox of trust, as the absence of physical premises and direct interaction ...
Trang Huong Pham +4 more
wiley +1 more source
FoodsThe combination of carbon dots/polyvinyl alcohol (CDs/PVA) active film and radio frequency (RF) was performed to improve the storage quality of fried meatball samples. The microbicidal effect of RF, and the antioxidant and antibacterial activities of CDs/
Linlin Zhao +4 more
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The Contribution of Culinary on Halal Tourism
JURNAL PENELITIAN, 2022 The purpose of this paper is to identify and explore the role of culinary in the development of halal tourism. Two types of data are needed in this study, namely primary and secondary data. Primary data were collected through observation and interviews. Observations were carried out in several culinary centers.
Kuat Ismanto +2 more
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