Results 21 to 30 of about 6,852,639 (237)
British Food Journal, 2023 PurposeThis research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its analysis on the value-attitude-behaviour model of norm ...
Alicia Orea-Giner +1 more
semanticscholar +1 more source
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
doaj +1 more source
Sustainable development of urban food tourism: A cultural globalisation approach
Tourism and Hospitality Research, 2023 Using cultural globalisation as a lens, this article examines the tensions between global and local in food tourism to support urban destinations in realising their sustainability outcomes.
A. Stalmirska, Dr. Aleem Ali
semanticscholar +1 more source
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
doaj +1 more source
The interplay of sensory and non-sensory factors in food tourism experiences
The Tourist Review, 2023 Purpose Food is a key element in tourism experiences. This study aims to investigate the interplay of sensory and non-sensory factors in food tourism experiences and models their influence on satisfaction and behavioural intentions. Design/methodology/
Birgit Muskat +5 more
semanticscholar +1 more source
What do New Zealand newspapers say about food tourism? [PDF]
, 2020 Food and tourism are the largest industries in New Zealand. While the interfaces between food and tourism have been extensively studied during recent decades, media representations of food tourism still remain as an unexplored issue.
Fusté-Forné, Francesc
core +1 more source
A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes
Gastronomy, 2023 Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future for ...
Marina Bardolet-Puigdollers +1 more
semanticscholar +1 more source
Co-creation of food tourism experiences: Tourists’ perspectives of a Lisbon food tour
Tourist Studies, 2023 Gastronomy has become a distinctive tourism product with the potential of contributing to visitors’ engaged immersion in destinations. Few studies have reflected on visitors’ perceptions of participation in food tour experiences, and research on co ...
Mariana Carvalho +3 more
semanticscholar +1 more source
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
doaj +1 more source
Intellectual connections in food tourism literature: A co‐citation approach [PDF]
, 2021 This study critically examines, using a co‐citation approach, the evolution of food and culinary tourism research in the field of hospitality and tourism (H&T) from 1976 to 2019.
Bendegul Okumus +11 more
core +1 more source