Results 11 to 20 of about 26,044 (261)
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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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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From armchair to table: online supermarkets as potential post-pandemic tourist attractions [PDF]
Studia Periegetica, 2020 Food consumption is one of the most popular leisure and tourist activities, and is essential when traveling. This article discusses online supermarkets as a food tourism attraction in the context of the pandemic-related crisis, which is increasingly ...
Francesc Fusté-Forné
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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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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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Potatoes: Food tourism and beyond
Cogent Social Sciences, 2023 Food tourism includes various activities and attractions linked to food. Potatoes can also be also linked to tourism, or food tourism as testified by special Victorian Potato Industry Tour organized in and around Melbourne, Australia or Rural Community ...
Andrea Giampiccoli +3 more
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Learning to face global food challenges through tourism experiences [PDF]
Journal of Tourism Futures, 2019 Purpose - The purpose of this paper is to provoke reflections on the potential contribution of food tourism experiences to achieving the sustainable development goals for eradicating hunger and malnutrition. Design/methodology/approach - In line with the
Giovanna Bertella, Benjamin Vidmar
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Chefs’ Visibility on the Official South African Tourism Website [PDF]
African Journal of Hospitality, Tourism and LeisureThe objective of this study was to expound on the importance of food tourism as an important tourism sub-sector in which the figure of the chef has become an important marketing tool for destinations.
Andrea GIAMPICCOLI +2 more
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