Results 31 to 40 of about 6,852,639 (237)
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Journal of Tourism, Hospitality and Travel Management, 2023 Food tourism has become a powerful medium for cultural engagement, destination branding, and sustainable development. This study investigates the behavioral mechanisms underlying tourists' intention to try local food and their revisit intention, with a ...
Eko Susanto
semanticscholar +1 more source
Appetite, 2021 This study aims to explore the nature and processes involved in the cognitive development of food tourist's taste perception and identify cognitive factors influencing their food taste experience in the context of a food tourism destination.
Sangkyun Kim +3 more
semanticscholar +1 more source
Sociology of Food Tourism Research Opportunities: A Bibliometric Analysis
Society, 2022 This research aims to formulate sociological research opportunities in food tourism. The study used the literature review method with bibliometric analysis to find the most discussed issues and opportunities for discussing new problems that have yet to ...
A. Purnomo
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source
Visiting a furancho: local lifestyles as drivers of (food) tourism transformation
Journal of Tourism Futures, 2022 PurposeThis research analyses the relationships between local foodscapes and tourism futures departing from furanchos as examples of a rural Spanish's authentic food tradition which reveals the transformative power of local foods and culinary practices ...
Nair Morón-Corujeira +1 more
semanticscholar +1 more source
SustainabilityThis study examines the sustainability factors critical to developing food tourism within World Heritage Sites (WHSs), leveraging the unique natural, social, and cultural resources inherent to these locations.
Biyue Long, Noor Suhaila Yusof, M. Azmy
semanticscholar +1 more source