Results 21 to 30 of about 26,044 (261)

Regional foods in the tourism value chain: the case of Hazelnut of Brunyola

Miscellanea Geographica: Regional Studies on Development, 2023
This paper aims to analyse the participation of a local product in the tourism value chain, from the supply perspective. Based on a qualitative case study, interviews were carried out with hazelnut producers from Brunyola, in Girona, north-eastern ...
Noguer-Junca Ester, Fusté-Forné Francesc   +1 more
doaj   +1 more source

Tourists’ Food Involvement, Place Attachment, and Destination Loyalty: The Moderating Role of Lifestyle

Behavioral Sciences, 2023
Destination food has been increasingly appealing to tourists within adjacent markets. This trend has been widely recognised by destination marketers; however, scholars have paid limited attention to tourists’ psychological and behavioural responses to ...
Jingru Chen, Fu-Chieh Hsu, Libo Yan, Hoffer M. Lee, Yuqing Zhang   +4 more
doaj   +1 more source

Traditional food or biocultural threat? Concerns about the use of tilapia fish in Indigenous cuisine in the Amazonia of Ecuador

People and Nature, 2021
This article contributes to streams of knowledge related to biocultural diversity, food tourism and the cultural impacts of introduced species. Specifically, it explores the concerns that arise from the promotion of tilapia fish Oreochromis niloticus in ...
Verónica Santafe‐Troncoso, Philip A. Loring   +1 more
doaj   +1 more source

Structural characterization and in vitro hypolipidemic and hypoglycemic activities of a novel neutral polysaccharide from Siraitia grosvenorii (Luo Han Guo) flowers

Chemical and Biological Technologies in Agriculture
Siraitia grosvenorii, commonly known as Luo Han Guo, is a medicinal and edible plant whose flowers contain bioactive polysaccharides with underexplored therapeutic potential.
Hao Teng, Limei Qiu, Zhizhi Huang, Sam Al-Dalali, Cailin Li, Aiying Xu, Zhigui He   +6 more
doaj   +1 more source

Ultrasound-assisted optimized extraction and analysis of polysaccharides of Tricholoma matsutake

Frontiers in Sustainable Food Systems
The ultrasound-assisted extraction technique was used for extracting polysaccharides of Tricholoma matsutake (PTM) in this work. The effects of different parameters, i.e., solid-to-liquid ratio, ultrasonic power, extraction time, and extraction ...
Cheng-Jian Xu, Cheng-Jian Xu, Yu-Wen Yi, Yang Liu, Yu Zhou, Dan Lin, Zhong-Yan Zhu, Nan Zhu, Hang Xiao   +8 more
doaj   +1 more source

Determinants of local food producer participation in state‐sponsored marketing programs: Evidence from Missouri

Agribusiness, EarlyView.
Abstract This study examines producer participation choices considering a variety of potential benefits linked to state‐sponsored marketing programs, using a real choice dataset of farmers in Missouri. Multinomial logit models are employed to predict determinants of farmer enrollment in three tiers of the Missouri Grown local food marketing program ...
Lan Tran, Ye Su, Laura McCann
wiley   +1 more source

Bioactive aporphines and flavonoids from a fermented beverage target metabolic inflammatory pathways in obesity and type 2 diabetes

Scientific Reports
The global syndemic of obesity and type 2 diabetes (T2D) demands safe, multi-targeted dietary interventions. FH03FS, a sterilized fermented beverage blended from five medicinal food homologous (MFH) plants, represents a promising candidate.
Xiurong Wu, Yang Qiu, Rui Dai, Zixu Huang, Jinghan Wang, Xiantao Yan, Xiangzhen Nie, Ronghan Liu   +7 more
doaj   +1 more source

Wine Tourism as a Catalyst for Sustainable Performance: The Mediating Role of Corporate Legitimacy and Green Innovation

Agribusiness, EarlyView.
ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó, Eduardo Sánchez‐García, Bartolomé Marco‐Lajara, Luis A. Millán‐Tudela   +3 more
wiley   +1 more source

Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava

Journal of Food Quality
This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties.
Philaiwan Chompupor, Özkan Süzer, Hüseyin Avni Kırmacı, Thorung Pranil, Siriwan Ghuangpeng, Supap Nontasan   +5 more
doaj   +1 more source

Roles and Responsibilities of Stakeholders in Implementing Green Tourism Practices in Restaurants: A Global Perspective on Ecological and Social Impacts

Indonesian Journal of Social and Environmental Issues
Many restaurants face challenges in implementing sustainable practices due to various constraints, including financial limitations, access to eco-friendly products, and infrastructural inadequacies.
Wim Johannes Winowatan, I Putu Suarta, Bayu Indra Putra Wijaya, Jeanny Pricilia Anneke W, Masri Ridwan   +4 more
doaj   +1 more source