Results 91 to 100 of about 27,626 (198)
Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk
GastronomyThis study aimed to produce and evaluate artisanal garrafa ice cream made with goat milk, performing microbiological analysis and sensory evaluation, and comparing it with cow milk-based ice cream. Pasteurized goat and cow milk were used to prepare pecan
Homero Salinas-González +3 more
doaj +1 more source
GastronomyMany consumers today pursue health goals to adopt healthier behaviors, and interest in promoting healthy eating habits in gastronomy is growing. Empirical evidence demonstrates that sensory cues (e.g., food color, food shapes, and background music ...
Kosuke Motoki, Jaewoo Park, Taku Togawa
doaj +1 more source
Does High‐speed rail influence the location decisions of knowledge‐intensive firms in Germany?
Tijdschrift voor Economische en Sociale Geografie, EarlyView.Abstract Knowledge‐intensive firms (KIFs) play a crucial role in urban development by fostering networks for knowledge creation. Spatial characteristics, particularly accessibility, shape their locational decisions. The emergence of high‐speed rail (HSR) has significantly altered accessibility patterns in many countries, suggesting an influence on the ...
Manuel Weiß +4 more
wiley +1 more source
Gastronomy and Culinary Arts Students’ Gastronomy, Culinary, and Art Perception: A Metaphor Analysis
This study explores the gastronomy and culinary arts students’ metaphorical perceptions of gastronomy, culinary, and art. Using a qualitative phenomenological research design, the study employed semi-structured interviews with purposively selected ...
Nur, Taner, Ertaş, Çağdaş
core +1 more source
A Sensor-Enabled Smart Tray for Understanding Consumer Eating Behavior in a Restaurant
GastronomyThis preliminary study explores the use of a smart tray prototype equipped with a weight sensor to analyze consumer eating behavior in real-life conditions.
Benjamin Baugier +9 more
doaj +1 more source
Zoonoses and Public Health, EarlyView.ABSTRACT In a context of food security of animal consumption and diversification of protein sources, we have studied the risks to contract metazoan parasites through the consumption of ‘gros‐gris’ snails (Cornu aspersum maximum) sampled in 12 French farms.
Claudia Gerard, Armelle Ansart
wiley +1 more source
, 2015 Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent raviolis. Sound cool? Well these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food.
Koveshnikova, Diana, Chala, Kateryna
core +1 more source
GastronomyTransitioning to sustainable, plant-forward diets, such as the Planetary Health Diet is a global priority; however, the palatability gap remains a formidable barrier, as consumers often perceive low-sodium, plant-centric diets as sensory-deficient. While
Petra Jones +2 more
doaj +1 more source
Drivers of Change: Experts' Perceptions of European Agri‐Food and Livestock Farming Systems
FUTURES &FORESIGHT SCIENCE, Volume 8, Issue 3, December 2026.ABSTRACT Transforming agri‑food and livestock farming systems to increase their sustainability and climate resilience requires a clear understanding of what drives change and how driving forces are related. This study increases systems knowledge by identifying driving forces and actors that shape European agri‐food and livestock farming systems ...
Hermine Mitter +2 more
wiley +1 more source
Stars War in French Gastronomy: Prestige of Restaurants and Chefs’ Careers [PDF]
In this paper, we analyze the careers from a sample of more than 1,000 top French chefs over more than twenty years and link it to the success or reputation of the restaurants where they have worked.
Smeets, Valérie +2 more
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