Results 71 to 80 of about 41,261 (277)

Investigating the structural relationships between food image, food satisfaction, culinary quality, and behavioral intentions : the case of Malaysia [PDF]

, 2013
This study was designed to test a theoretical model determining the relationships among tourists' perceived food image, food satisfaction, culinary quality, and behavioral intentions.
Abdul Karim, Muhammad Shahrim, Bee, Lia Chua, Chi, Christina Geng Qing, Othman, Mohhidin   +3 more
core   +1 more source

Contested Access in the Failing Urban Culinary Tourism Planning: A Case of Bogor, Indonesia [PDF]

, 2023
Agustina Multi Purnomo
openalex   +1 more source

Anthropologist, heal thyself: Toward an anthropology of healing through relational interbeing

Feminist Anthropology, Volume 7, Issue 1, May 2026.
Abstract I call for an anthropology that confronts its own woundedness. Anthropologists often bear witness to suffering but rarely examine how our own grief, trauma, and institutional distress shape the affective tone of our work. Drawing on fieldwork with Runa (Quechua) women affected by forced sterilization in Peru and guided by my collaborator and ...
Lucía Isabel Stavig
wiley   +1 more source

Analysis of Impact of Different Parts of Beef on the Quality and Volatile Aroma Components of Boletus Beef Sauce Based on GC-MS

Shipin gongye ke-ji
In this experiment, five different parts of beef were selected to make boletus beef sauce, namely beef hind leg (BHL), beef shoulder (BS), beef knuckle (BK), beef brisket (BB), and beef tendon (BT), and the effects of different beef parts on the quality ...
Guangcheng SUN, Xiuqun LUO, Dan LIN, Lian HE, SookWah CHAN, Xiexin LI, Hongfeng JIA, Nan ZHU   +7 more
doaj   +1 more source

Case Study: Prototype links South African fishing co-op to markets, models value chain innovation for new law [PDF]

, 2016
Small-scale fishing in South Africa has been characterized by a system in which individual fishers are at the mercy of supply-chain middlemen and have no control over the prices they receive for their diminishing catches.

core  

Exploring Pompeii: discovering hospitality through research synergy [PDF]

, 2007
Hospitality research continues to broaden through an ever-increasing dialogue and alignment with a greater number of academic disciplines. This paper demonstrates how an enhanced understanding of hospitality can be achieved through synergy between ...
André J., Ashworth G. J., Athenaeus, Bagnani G., Blanc N., Briers A., Casson L., DeFelice J. F., Dupont F., Edwards J., Ellis S. J. R., Faas P., Fiorelli G., Fiorelli G., Gowers E., Groag E., Hornblower S., Jashemski W. F., Johnson M., Kleberg T., Lashley C., Livy, O'Gorman K. D., O'Gorman K. D., Ovid, Packer J. E., Plautus, Pliny the Elder, Ralph S., Renfrew C., Renfrew J. M., Schmitz L., Seneca, Shelton J. A., Sirks B., Tacitus, Trigger B. G., Urbán A., Vehling J. D., Venables R., Winckelmann J. J., World Heritage Centre (UNESCO).   +41 more
core   +1 more source

Digital Marketing in Culinary Tourism : A Case of Micro, Small and Medium Enterprises (MSMEs) in Indonesia [PDF]

, 2020
Eman Sulaiman, Adnane Derbani, Wiwiek Rabiatul Adawiyah   +2 more
openalex   +1 more source

Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Mayonnaise is a widely consumed food dressing worldwide. Traditionally, it is prepared by emulsification of oil with egg yolk. However, the use of eggs is limited due to their cholesterol‐rich content, allergenicity, and high price, as well as the vegan and healthy dietary preferences of consumers.
Elif Yaver, Eda Güneş, Nursena Adıyaman   +2 more
wiley   +1 more source

A comparative study of drying methods on tomato peel residues: physicochemical and antioxidant properties

Frontiers in Sustainable Food Systems
This study aimed to systematically evaluate the effects of vacuum freeze drying (VFD), vacuum drying (VD), natural drying (ND), vacuum microwave drying (VMD), hot air drying (HAD) and microwave drying (MD) on the physicochemical properties ...
Ni-Na Yan, Yu Zhou, Jing Xiao, Cheng-Jian Xu, Cheng-Jian Xu, Yang Liu, Chen-Qiang Wang, Chen-Qiang Wang, Xue-Ming Wang, Xue-Ming Wang, Shuang-Li Xiong, Zhong-Yan Zhu, Xiao Yang, Hang Xiao   +13 more
doaj   +1 more source

Reconceptualizing Crisis: An Empirically Based Investigation

Sociological Inquiry, Volume 96, Issue 2, Page 247-263, May 2026.
Crisis is predominantly characterized in terms of its detrimental consequences. Drawing on in‐depth semi‐structured interviews in Melbourne and Taipei, the article provides a critical and distinctive understanding of crisis. Crisis is conceptualized here as a disruptive prefiguring of new possibilities, both agentic and structural.
Xiaoying Qi
wiley   +1 more source