Results 101 to 110 of about 48,686 (254)

Sensory and Emotional Profiling of Different Processed Oat Products—A Pilot Study

Gastronomy
This study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers ...
Uwe Geier, Julian Keller, Gesine Mandt
doaj   +1 more source

Middlebrow Aesthetics: An Explanation and Defense

Pacific Philosophical Quarterly, EarlyView.
ABSTRACT We offer a philosophical account of the middlebrow as a theoretical category to do explanatory and critical work in aesthetics. On our account, the middlebrow ought to be understood as aspirational popular art. That is, it is art which aspires both to be popular (in a distinctive sense), and at the same time to be something more than popular ...
Aaron Meskin, Jonathan M. Weinberg
wiley   +1 more source

Mediterranean Diet as a Nutraceutical and Sustainable Model for Health and Environmental Wellbeing

Gastronomy
The Mediterranean Diet (MD) has emerged as a comprehensive model for promoting human health and environmental sustainability. This review proposes reconceptualization of the traditional MD pyramid, highlighting its functional food components and their ...
Eduardo Costa-Camilo, Fátima Cardoso, Isabel Duarte, Graça P. Carvalho, João M. G. C. F. de Almeida, Rita G. Sobral, Carla Pinheiro   +6 more
doaj   +1 more source

How Do French Adults Consume Their Dairy Foods? A Characterisation Study Using the INCA3 Database

Gastronomy
Dairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended.
Caterina Franzon, Anestis Dougkas, Juliet Memery, Katherine M. Appleton   +3 more
doaj   +1 more source

Street Cries and Public Space Noise Abatement in 19th‐20th Century Barcelona

Tijdschrift voor Economische en Sociale Geografie, EarlyView.
Abstract Focusing on Barcelona, this paper explores the historical and contemporary dynamics of street cries that allow traders to attract customers and make themselves heard in public spaces. While still common in marketplaces in southern Europe, there is a growing trend towards silencing these street cries in the name of reducing urban noise levels ...
Maria Lindmäe
wiley   +1 more source

Physicochemical Properties and Aroma Compounds Analysis in Watermelon Soy Sauce

Gastronomy
Watermelon soy sauce (WSS) is a liquid condiment usually prepared using watermelon juice, soybeans, and wheat flour through the process of making koji and natural fermentation.
Si-Rui Xiong, Chang-Cheng Zhao, Patrick Brice Defo Deeh, Myeong-Hyeon Wang, Tie-Yan Jin   +4 more
doaj   +1 more source

Characterization, in vitro release, and antioxidant activity of glutenin hydrolysate encapsulated in liposome‐loaded uni‐axial and co‐axial electrospun fibers

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4962-4977, June 2026.
Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar, Ahmet Furkan Caglar, Fatih Bozkurt, Feyzanur Izciler, Osman Sagdic, Canan Yagmur Karakas, Ayse Karadag   +6 more
wiley   +1 more source

Gastronomi turizminin sürdürülebilirliğinde, gastronomi rotalarının önemi

, 2022
Gastronomy not only reflects the food and beverage cultures of societies, but also responds to the needs and demands of domestic and foreign tourists. Gastronomic tourism; It is the whole of recreational experiential activities related to food and beverage for entertainment purposes carried out in destinations.
Belber, Burcu Gülsevil, Kamış, Mahmut Doğan   +1 more
openaire   +3 more sources

The future of soil science education at the university level to meet societal demands at the global level

Natural Sciences Education, Volume 55, Issue 1, June 2026.
Abstract The number of soil science university programs has decreased in many countries around the world. There is an ongoing need for more effective ways to attract students to the discipline, train soil specialists, and support instructors to challenge the future format of soil science education.
Yoshitaka Uchida, Maja Krzic, Jacqueline Hannam, Eric C. Brevik, Damien J. Field, Karen Vancampenhout, Feng Zhu, Ron Reuter, Sri R. Utami, Ikabongo Mukumbuta, Hassan El‐Ramady   +10 more
wiley   +1 more source

Tasting the Future: Sensory Evaluation and Perception of Insect-Based Products Among GenZ and Millennials

Gastronomy
Insect proteins are suitable for human consumption and hold potential in the foodservice sector, where there is growing pressure to reduce traditional meat consumption, and this alternative could be explored through innovative gastronomy landscapes, such
Marie Willeke, Amalia Tsiami, Szymon Wojciech Lara   +2 more
doaj   +1 more source