Results 21 to 30 of about 24,337 (296)

The Influence of Authenticity Perception of Traditional Food on Satisfaction and Behavior Intention in Tourism Destination: A Case Study of Smelly Mandarin Fish in Hongcun

Redai dili, 2022
Traditional food is an important part of traditional culture and the development of traditional food culture is an important means of rural revitalization.
Mo Hongwei, Yin Shoubin, Liu Yunxia
doaj   +1 more source

Perception Differences and Influencing Factors of Trans-Local Minority Food Culture Authenticity in China: A Case Study of Enshi Tujia Restaurant in Wuhan

Redai dili, 2023
With expanding globalization and the "cultural turn" in geographic research, the mobile phenomenon of the trans-local production of food culture has received increasing attention from society and academia.
Xu Jianbo, Liu Rong, Xie Shuangyu, Qiao Huafang   +3 more
doaj   +1 more source

Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese

Microorganisms, 2021
In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus
Werner Ruppitsch, Andjela Nisic, Patrick Hyden, Adriana Cabal, Jasmin Sucher, Anna Stöger, Franz Allerberger, Aleksandra Martinović   +7 more
doaj   +1 more source

Sampling guidelines for building and curating food authenticity databases [PDF]

, 2019
Background: Food fraud is a global issue often detected through the use of analytical testing. Analysis of suspect foodstuffs and comparison of their results to those contained within a food authenticity database is a typical approach.
Sudnik, Mike, Camin, Federica, Donarski, James, Fauhl-Hassek, Carsten, Posey, Rob   +4 more
core   +4 more sources

Halal food analysis using GC-MS combined with principal component analysis (PCA) based on saturated and unsaturated fatty acid compositi [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2021
An analytical method using GC-MS for food authentication from haram meat is an important thing for Muslims. In this research, halal food authentication was based on detecting the fatty acid contents.
Mustofa Ahda, Any Guntarti, Aprilia Kusbandari, Yulizar Melianto   +3 more
doaj   +1 more source

Eating Our Way to Authenticity: Polish Food Culture & the Post-Socialist ‘Transformation’

Social Sciences, 2022
Of growing interest to social scientists in recent years is the emergence of food culture, i.e., the consumption and lifestyle behaviours of those who harbour a particular preoccupation with food.
Paulina Olszanka
doaj   +1 more source

Variable selection and updating in model-based discriminant analysis for high dimensional data with food authenticity applications [PDF]

, 2010
Food authenticity studies are concerned with determining if food samples have been correctly labelled or not. Discriminant analysis methods are an integral part of the methodology for food authentication.
Nema Dean, Dean, Nema, Murphy, T.B., Raftery, A.E., Murphy, Thomas Brendan, Thomas Brendan Murphy, Raftery, Adrian E., Adrian E. Raftery, Dean, N.   +8 more
core   +1 more source

Review on Proteomics for Food Authentication *

Journal of Proteomics, 2016
Consumers have the right to know what is in the food they are eating. Accordingly, European and global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication.
Ortea, Ignacio, O'Connor, Gavin, Maquet, Alain   +2 more
openaire   +3 more sources

Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

Heliyon, 2023
In Saudi Arabia, tourism is becoming increasingly popular, and forms an essential element of Vision 2030. Accordingly, food service establishments (FSEs) including hotels, ordinary restaurants, heritage restaurants and productive families (i.e., home ...
Mohammad Almansouri, Pieternel Luning, Majed Almuhanna, Ruud Verkerk   +3 more
doaj   +1 more source

Label-Free Quantitative Comparison of N-Glycoproteomics between Camel and Cow Milk [PDF]

Shipin Kexue
To understand the differential N-glycoprotein characteristics of camel versus cow milk, we employed label-free quantitative N-glycoproteomics to compare the N-glycoprotein composition and the number of N-glycosylation sites between the two milks and ...
LI Danlei, KONG Xiabing, YU Yue, HU Qian, ZHANG Jiukai, CHEN Ying
doaj   +1 more source