Food Chemistry: XThe flavor profile of Linjiangsi broad bean paste (LBBP) is significantly influenced by fermentation environment and ripening time. This study aims to investigate the flavor of outdoor-treated (OT) and indoor-treated (IT) LBBP.
Chunyuan Ping +5 more
doaj +1 more source
Pusat Kuliner dan oleh - oleh Khas Riau di Pekanbaru dengan Pendekatan Arsitektur Rokan IV Koto [PDF]
, 2015 Pekanbaru was developing in tourism, especially in culinary and shopping souvenirs tourism. Development of culinary and shopping souvenirs in Pekanbaru growing rapidly and spread out at various corners of the city.
Aldy, P. '. (Pedia) +2 more
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Culinary Agrowisata Attractiveness at Restourant Palanta Lubuak Surian Guguak Sub District Lima Puluh Kota District West Sumatera Province [PDF]
, 2017 This research on culinary attractive is held on 27 February until 13 March 2017 in Lima Puluh Kota Regency West Sumatera. This study aims to determine the general description of culinary-specific agro-tourism and the attractiveness of culinary agro ...
Hamid, H. (Hamdi) +2 more
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Balinese Traditional Culinary Promotes Food Skills and Its Positive Impact on Tourism Vocational School [PDF]
, 2018 The limited number of chefs who have skills in preparing, cooking and serving Balinese traditional cuisine has had an adverse impact on Balinese cultural identity, which is an integral part of tourism in Bali. Tourism Vocational School (TVS) prepares its
Ariani, R. P. (Risa) +3 more
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CULTURAL POLITICS IN CULINARY TOURISM WITH ETHNIC FOODS [PDF]
Revista de Administração de Empresas, 2018 Culinary tourism features food as the primary attraction or motivation for travel (Boniface, 2003; Hall & Sharples, 2003; Hjalager & Richards, 2002; Long, 1998, 2004; Quan & Wang, 2004). It is a highly popular and profitable industry in both international and domestic tourism segments and has a significant impact on food-related businesses.
openaire +3 more sources
Shipin gongye ke-jiThis study investigated the effects of different extraction methods on the structure and physicochemical characterization of collagen extracted from the skin of Chinemys reevesii. Collagen from Chinemys reevesii skin was obtained using acid and enzymatic
Dandan YU +4 more
doaj +1 more source
Reinventing the Local in Tourism: Producing, Consuming and Negotiating Place by Antonio Paolo Russo and Greg Richards [PDF]
, 2017 No abstract ...
Tiberghien, Guillaume
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THE MAKING OF FASHION PRODUCT USING SURFACE TEXTILE DESIGN INSPIRED FROM BANANA LEAF AS BANDUNG TRADITIONAL FOOD WRAPPING [PDF]
, 2019 Nowadays, many fashion products are inspired by the visual from food. This phenomenon is known as food fashion trends. Generally, fast food becomes the main inspiration for this trend.
Bastaman, W. U. (Widia Nur ) +1 more
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Organising haute-cuisine service processes : a case study [PDF]
, 2007 One of the essential aims of service process organisation is to increase the added value for the customer, thereby increasing customer satisfaction and stimulating consumption.
Sandt, Joachim, Stierand, Marc
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A Review of Cogent Reflection on the Economic Impact Assessment of Conferences – MICE Tourism
SHS Web of Conferences, 2014 MICE tourism has grown into an important economic sector in many places, and it is quite easy to understand the relevancy of estimating the economic impact of business tourists on the local and regional economies.
Kumar J., Hussain K., Ali F.
doaj +1 more source