Results 151 to 160 of about 25,630 (297)

Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols

Gastronomy
Aquafaba, the viscous liquid obtained from cooking chickpeas, has gained significant attention in the food industry due to its remarkable foaming and emulsifying properties, positioning it as a promising plant-based alternative to egg whites.
Takako Koriyama, Kumiko Iijima, Takahiro Hosoya   +2 more
doaj   +1 more source

A Comparative Study of Gastronomy Education in Two Culinary Capitals: Lyon and Gaziantep

, 2023
Ceyhun UÇUK
openalex   +1 more source

Artificial Intelligence in the Food Industry: Transforming Safety, Efficiency, and Sustainability From Farm to Fork

eFood, Volume 7, Issue 3, June 2026.
This review synthesizes AI advancements in food systems, leveraging machine learning, computer vision, robotics, and IoT for 96%–100% accurate quality inspection, 30% reduced downtime, and enhanced traceability from farm to fork. It highlights transformative potential in sustainability and SDGs while addressing data, ethical, and scalability challenges
Muhammad Waqar, Mariyam Shahid, Manat Chaijan, Worawan Panpipat, Djilali Benabdelmoumene, Ahmed Mediani, Abdifetah Ibrahim Omar, Sabrin R. M. Ibrahim, Qudrat Ullah, Temesgen Anjulo Ageru   +9 more
wiley   +1 more source

¿The gastronomic tourism an opportunity for the local development in Catalonia?: An analysis from the stakeholders involved [PDF]

The development of tourism and particularly public administration have had to adapt to new trends and the demands of the tourist market (Fayos-Solá, 2004) especially in Spain, thus generating some of the most remarkable and structural changes which ...
Maria Del Pilar Leal Londoño
core  

Preparation of Gazpacho Assisted by Pulsed Electric Fields: A Preliminary Study

Gastronomy
Pulsed Electric Fields (PEFs) are a technology increasingly used in the food industry for various purposes. However, their potential benefits as a pretreatment prior to the culinary preparation of a product have rarely been investigated.
María Cegoñino, Vanesa Abad, Raúl Ruiz-Comeras, Elisa Luengo, Javier Raso, Guillermo Cebrián, Ignacio Álvarez-Lanzarote   +6 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece

Gastronomy
The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the ...
Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi, Konstantinos Gkatzionis   +6 more
doaj   +1 more source

Anglicisms in Spanish gastronomy: New words for new eating habits

, 2023
Carmen Luján-García
openalex   +1 more source

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman, Gulsum Ucak‐Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim   +4 more
wiley   +1 more source

Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality

Gastronomy
The aim of the study undertaken was to determine the effect of a marinade using unpasteurised fruit vinegars and spirit vinegar, on the quality of raw poultry meat fresh (F) and after thawing (S).
Magdalena Dykiel, Angelika Uram-Dudek, Iwona Wajs   +2 more
doaj   +1 more source