Results 31 to 40 of about 738,819 (218)
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 +5 more
doaj +1 more source
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
openaire +1 more source
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
openaire +1 more source
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
doaj +1 more source
A CONTEMPORARY BIBLIOMETRIC ANALYSIS OF CULINARY TOURISM LITERATURE [PDF]
, 2023 Culinary tourism is recognized in academic literature as an initiator of cultural revitalization, social and economic development, as well as a source of recreation, entertainment, socializing and learning.
Stanišić, Tanja +7 more
core +1 more source
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
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
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
doaj +1 more source
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
doaj +1 more source
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT This study combines a bibliometric analysis and a systematic literature review (SLR) to provide a comprehensive understanding of women's leadership and entrepreneurship within small and medium‐sized enterprises (SMEs) in the context of sustainability and the green transition.
Adriana Dima +5 more
wiley +1 more source