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Local is lekker! The Search for an Appropriate Food Identity for the Free State Province, South Africa [PDF]
African Journal of Hospitality, Tourism and Leisure, 2020 The objective of this paper was to establish a food identity for one of South Africa’s least visited provinces, the Free State Province. Twenty-nine qualitative responses were obtained via structured interviews from tourism government and tourism ...
Lisa-Mari Coughlan, Johan Hattingh
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Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef
Shipin gongye ke-ji, 2022 In order to study the effects of different cooking methods (frying, steaming and boiling) on the volatile flavor compounds in beef, solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the ...
Yang LIU +5 more
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Quality indicators of traditional Bulgarian artisanal sheep’s cheese [PDF]
BIO Web of Conferences, 2023 The aim of the present study is focused on the evaluation of the quality parameters of artisan sheep cheese produced by old Bulgarian technology. The study was carried out in three stages - at the end of the ripening process (45th day), during and at the
Stankov Stanko +4 more
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Jurnal Teknologi dan Industri Pangan, 2023 The use of bacterial probiotic metabolite-based active-packaging and coatings is an innovative approach that has gained widespread attention worldwide.
Joko Sulistyo +5 more
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Screening of quality modifying agent for frozen pizza crust
Liang you shipin ke-ji, 2020 Frozen pizza crust was selected as the research object.The influences of natural konjak powder,soylecithin,edible glycerol and sorbitol on the adhesiveness, hardness, cohesion, elasticity, sensory elasticity and mastication of frozen pizza crust were ...
LI Xie-xin +3 more
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Quality Changes of Kung Pao Chicken during Cooking
Shipin gongye ke-ji, 2023 According to the processing technology of Kung Pao Chicken, the changes of color, texture and volatile flavor compounds of Kung Pao Chicken during cooking (stir-frying 0, 2, 4, 6 and 8 min) were studied by colorimeter, texture analyzer and gas ...
Honglang YANG +4 more
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Effect of arrowhead starch on the quality of fresh noodles
Shipin yu jixie, 2022 Objective: In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles.
LU Ting-ting +4 more
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Perceived Risk and Food Tourism: Pursuing Sustainable Food Tourism Experiences
Sustainability, 2023 While food can function as a component product of tourism, there remains a need for food tourism to become more sustainable. This study sought to discover what risk dimensions tourists perceive in food tourism and to enhance understanding of what actions and coping behaviors tourists take to lower levels of perceived risk in a food tourism setting ...
Soyoung An +3 more
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Shipin yu jixie, 2023 Objective: This study aimed to investigate the effects of granularity of paprika on the physical and chemical properties and volatile flavor compounds of chili oil. Methods: Chili oil samples（KLD2-KLD5）were prepared from mechanically crushed paprika with
YANG Fang +4 more
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Consumer Perception of Barista Services in Pare-Pare City
Publik, 2021 The purpose of this study is to determine consumer perceptions of barista services in Parepare City, South Sulawesi Province. The method in this study is qualitative using a descriptive approach.
Wim J Winowatan +2 more
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