Results 81 to 90 of about 738,819 (218)

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

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

Beyond the Meal: Uncovering the Learning Potential in Culinary Tourism [PDF]

openThis research explores culinary tourism as a pathway for educational engagement. Culinary tourism (also called gastronomic tourism or food tourism), encompassing immersive experiences such as cooking classes and food tours and unique local ...
KALAMI, SARA
core  

Culinary Tourism in Poland: Gender Differences in Preferences, Motivations and Barriers to Participation

The aim: The study aims to identify gender differences in preferences, motivations, and barriers related to participation in culinary tourism in Poland.
Anna Katarzyna Mazurek-Kusiak, Joanna Hawlena   +1 more
core   +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

Student Independent Projects Tourism Studies 2015: Developing Culinary Tourism in Rural Belize

, 2015
Due to the rapid growing rate of Belize’s tourism industry, there is need for research to be able to carry out a proper development process. The present tourism experience offered by Belize is not inclusive of the rural areas in comparison to the rest of
Burn, Christian
core   +1 more source

Similarity atau Originality The business strategy of “Laksa” culinary tourism in Tangerang, Indonesia [PDF]

, 2019
Laksa Tangerang is one of Tangerang's culinary specialties and has the potential to be developed as one of the culinary tourism products in Tangerang considering that the tourism sector is one of the sector contributors of foreign exchange which is quite
Bukhari, Eri, Fikri, Adi Wibowo Noor, ISTIANINGSIH, ISTIANINGSIH, Untari, Dhian Tyas, Nursal, M. Fadhli, Wahyu Hidayat, Wastam   +5 more
core   +2 more sources

Characterizing the flavor profiles of Linjiangsi broad bean (Vicia faba L.) paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment

Food Chemistry: X
The 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, Xiaoqing Deng, Ziyuan Guo, Wen Luo, Xiang Li, Songlin Xin   +5 more
doaj   +1 more source

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

Culinary Tourism in the Music City: The Place of Culinary Icons and Local Flavors in Nashville Tourism

Vanderbilt Undergraduate Research Journal, 2008
Food and culinary traditions are among the most important cultural markers that define community and regional identity. They often reflect locally grown plants and locally raised animals, as well as traditional recipes and cooking techniques of the specific region.
openaire   +1 more source