Results 81 to 90 of about 2,153 (183)

Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava

Journal of Food Quality
This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties.
Philaiwan Chompupor, Özkan Süzer, Hüseyin Avni Kırmacı, Thorung Pranil, Siriwan Ghuangpeng, Supap Nontasan   +5 more
doaj   +1 more source

Culinary Tourism Phenomenon in Cirebon [PDF]

Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016), 2017
H. Peri Puarag, Rina Suprina, Myrza Rahmanita   +2 more
openaire   +1 more source

The Integration of Kars Kashar Cheese and Kars Honey in Ice Cream: Sensory Implications and Product Development

Journal of Food Quality
This study investigates the innovative use of geographical indication (GI) products—Kars Kashar cheese and Kars honey—in ice cream production to enhance sensory characteristics and introduce new product variations.
Beyza Uyanık, İlhan Gün, Fügen Durlu Özkaya   +2 more
doaj   +1 more source

Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries. [PDF]

Foods
Kiciak A, Staśkiewicz-Bartecka W, Kuczka N, Bielaszka A, Tudrej M, Kowalski O, Kardas M.   +6 more
europepmc   +1 more source

The rise of nutrigenomic retreats: Integrating culinary education, wellness, and personalized nutrition in the era of genomic health. [PDF]

Asia Pac J Clin Nutr
Caglas R, Yilmaz V.
europepmc   +1 more source

GASTRONOMIC TOURISM (CULINARY TOURISM) AND TRADITIONAL FOODS: MARDIN

, 2018
Gastronomic tourism can be described as the trips made by tourists to experience local food and beverages. Because as it is thought that approximately one in four of the tourism expenses devote to food and beverage spending, gastronomic tourism is an important source of income for the people of the region.
Çelikel, Aslı, Akın, Mutlu Buket, Gürbüz, Semra, Toprak, Lokman   +3 more
openaire   +1 more source

From Cookbooks to Networks: A Framework for Comparing Multiethnic Ingredient Systems in Transylvania. [PDF]

Foods
Magyari-Sáska Z, Magyari-Sáska A, Bálint-Bálint L.   +2 more
europepmc   +1 more source

Searching for a ghost?! The vain ethnobotany of foraging in three coastal Mediterranean areas. [PDF]

J Ethnobiol Ethnomed
Sulaiman N, Sõukand R, Ullah I, Pieroni A.   +3 more
europepmc   +1 more source

Intention to Revisit Culinary Tourism

, 2023
null Roslina, Habibullah Jimad, Aida Sari   +2 more
openaire   +1 more source

Nutritional Dimensions of Sports Tourism: Runners' Encounters with Polish Local Food Cultures. [PDF]

Nutrients
Rozmiarek M.
europepmc   +1 more source