Results 61 to 70 of about 41,261 (277)

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

Interconnection, Obligation, Solar Power, and the Remaking of Energy Citizens on and off the Grid in California

American Anthropologist, Volume 128, Issue 2, Page 359-368, June 2026.
ABSTRACT Electricity grid infrastructures shape future publics and the contours of political belonging or exclusion, including citizenship. But in fire‐prone, more precariously grid‐connected regions in California, experiments with micro‐ and home nanogrids, subsidized by the state and built in many cases with Tesla products, provide new opportunities ...
Joanne Randa Nucho
wiley   +1 more source

Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods

Antioxidants
Carbon dots perform a variety of functions when they are incorporated into active films synthesized from soy protein isolate/polyvinyl alcohol. The study examined the impact of varying concentrations of carbon dots on the structural, bioactive, and ...
Linlin Zhao, Huinan Jiang, Zhengxuan Han, Wenqin Gu, Bimal Chitrakar, Xiangren Meng   +5 more
doaj   +1 more source

Culinary Tourism Analysis at Restaurants with Tourism Satisfaction Mediation

EUROPEAN RESEARCH STUDIES JOURNAL, 2019
Purpose: The study analyzes culinary tourism owned by restaurants in South Tangerang City to find out whether there is tourist satisfaction and what are the factors that can provide culinary tourists’ satisfaction. This research is also to find out, whether a restaurant in South Tangerang City has become a popular culinary destination.
openaire   +3 more sources

Paradox of Value Loops in Dynamic Markets: From Value Post‐(Un)capture to Sustainable Recapture

Business and Society Review, Volume 131, Issue 2, Summer 2026.
ABSTRACT The growing emphasis on sustainability necessitates a re‐evaluation of traditional value creation and capture challenges, highlighting the intricate interrelation between value (un)captured and recaptured. This study investigates the dynamics of overtourism and undertourism in the sustainable development of regions. This prominent incidence of
Agnieszka Kabalska, Ralf Wagner, Alberto Zanutto   +2 more
wiley   +1 more source

Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in the Sarcodon imbricatus soup at different cooking times

Frontiers in Nutrition
This study investigated the effects of different cooking times (30, 60, 90, 120, and 150 min) on volatile and non-volatile compounds in Sarcodon imbricatus soup. The S.
Xiang Li, Xiang Li, Yiming Tang, Zhongyan Zhu, Zhongyan Zhu, Chengjian Xu, Nina Yan, Shuangli Xiong, Yu Zhou, Siyu Gu, Jing Xiao, Zheng Zeng, Nan Zhu, Chen-Qiang Wang, Xue-Ming Wang, Hang Xiao   +15 more
doaj   +1 more source

Pengaruh Sikap Konsumen terhadap Preferensi Konsumsi dalam Upaya Membangun Ekuitas Wisata Kuliner di Kota Solo [PDF]

, 2014
Solo is a city of tourism. Many tourism event held in Solo, which aims to create the impression (image) that Solo has a rich culture of high-value, one of which is a culinary tourism.
Wulandari, L. Y. (Lamidi)
core  

From Hedonic Expectations to Adoption Intentions: An Explainable AI Approach to Consumer Response Toward Plant‐Based Meat Alternatives

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Plant‐based meat alternatives (PBMAs) have the potential to support dietary transitions; however, their real‐world impact depends critically on consumer acceptance, particularly in developing‐country markets where product access and opportunities for trial remain limited.
Sasan Esfandiari Bahraseman, Ommeh Hani Mousavi khaledi, Ali Firoozzare, Flavio Boccia, Amir Hossein Ameri, Nadia Palmieri   +5 more
wiley   +1 more source

Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS

Shipin gongye ke-ji
Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivariate ...
Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU   +9 more
doaj   +1 more source

Pemetaan Wisata Kuliner Khas Kota Surakarta

Jurnal Pariwisata Terapan, 2017
This article discusses the mapping of specific cuisines as culinary tourism potential in Surakarta. The general objective is to present a culinary-mapping of specific culinary products where the information can be used by stakeholders such as goverment ...
Amad Saeroji, Deria Adi Wijaya
doaj   +1 more source