Results 71 to 80 of about 2,153 (183)

Potentiality of Bukidnon for culinary tourism [PDF]

International Journal of Research Studies in Management, 2021
Allan E Salonga, Noelah Mae D Borbon
openaire   +1 more source

Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics

Food Chemistry: X
This study investigated the impacts of microwave reheating (MR), boil reheating (BR), and steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM).
Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li, Mingfeng Qiao   +5 more
doaj   +1 more source

Quality Characteristics and Volatile Components of Chili Oil Prepared from the Combination of Shuanla and Erjingtiao Peppers

Molecules
This study aimed to investigate the influence of varying weight ratios of Shuanla and Erjingtiao peppers (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10, corresponding to samples PA, PB, PC, PD, PE, PF, and PG, respectively) on the sensory attributes ...
Fang Yang, Simin Yao, Haibin Yuan, Can Yuan, Hongfeng Jia   +4 more
doaj   +1 more source

Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology

Shipin gongye ke-ji
To explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min (A), 30 min (B), 60 min (C) and 90 min (D), electronic nose, trap head space-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with radar
Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG   +9 more
doaj   +1 more source

Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis

Food Chemistry: X
The effects of beer and hepatopancreas in modulating the flavor of red swamp crayfish were systematically examined. The impact of cooking with/without the hepatopancreas in beer/water on crayfish quality was determined using sensory analysis, electronic ...
Derong Ji, Yidan Zhou, Shuang Li, Pei Xu, Kaixian Zhu, Ruyu Wang, Lili Duan, Mingfeng Qiao   +7 more
doaj   +1 more source

Development of Halva with Ancient and Modern Flours: A Comparative Study on Quality and Sensory Properties

Turkish Journal of Agriculture: Food Science and Technology
Traditional halva is a dessert made from flour, sugar and fat that has played a significant role in Middle Eastern and Anatolian cuisines for many years.
Nagihan Aydın, Duygu Alp Baltakesmez, Samet Mısır   +2 more
doaj   +1 more source

Culinary Tourism. A New Trend on the Tourism Market

Expert Journal of Marketing, 2017
Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional ...
openaire   +1 more source

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production

Foods
Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in ...
Betül Karslıoğlu, Eda Demirok Soncu, Beyzanur Nekoyu, Erdem Karakuş, Gülsedef Bekdemir, Barış Şahin   +5 more
doaj   +1 more source

The Influence of Culinary Tourism Attractions on Tourist Satisfaction (Case Study of Kerkof Garut Culinary Tourism)

Riwayat: Educational Journal of History and Humanities
Penelitian ini dilakukan di wisata kuliner Kerkof Garut. Tujuan penelitian ini adalah untuk mengkaji hubungan antara daya tarik wisata dengan kepuasan wisatawan dalam konteks wisata kuliner Kerkof Garut. Metode analisis yang diterapkan adalah deskriptif dengan pendekatan kuantitatif.
Rani Rijmayanti*, Rohinat Nurhasan, Dani Adiatma   +2 more
openaire   +1 more source

Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method

Scientific Reports
This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared
Zhongwen Cao, Tanglei Zhang, XiKui Tong
doaj   +1 more source