Results 51 to 60 of about 48,686 (254)
International Journal of Food ScienceIn emergency and disaster situations, access to nutritionally adequate, shelf-stable, and acceptable food products becomes a critical public health priority.
Tuğçe Boğa +4 more
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GastronomyThis article delves into the landscape of the plant-based food industry, exploring innovative market entry strategies and their interplay with the evolving food market and shifting consumer preferences and lifestyles. Adopting a multidimensional approach,
Gino Gabriel Bonetti +2 more
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Mulsemedia: State of the art, perspectives, and challenges [PDF]
, 2014 Mulsemedia-multiple sensorial media-captures a wide variety of research efforts and applications. This article presents a historic perspective on mulsemedia work and reviews current developments in the area.
Boyd-Davis S. +19 more
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Sustainable Development, EarlyView.ABSTRACT The Social and Solidarity Economy (SSE) offers strong potential for sustainable development in low‐income regions, yet its enterprises often operate with scarce resources, weak monitoring systems, and limited visibility. These constraints hinder both their capacity to demonstrate contributions to sustainable development (SD) and their own ...
Maria‐del‐Mar Magallón +1 more
wiley +1 more source
GastronomyThe science of gastronomy is a context-sensitive and qualitative application of human knowledge. While qualitative content analysis is a widely recognized research method, it is time-consuming, and its results heavily depend on the analyst’s expertise ...
Cheryl Marie Cordeiro +1 more
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Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future? [PDF]
, 2020 The 2019 Eat-Lancet report has proposed a global healthy sustainable diet, which would provide not only for human health but also sustain a healthy planet. The main recommendations are to increase consumption of healthy foods (such as vegetables, fruits,
Reynolds, C.
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Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
Linden, E., van der +2 more
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From Intention to Practice in Hotel Food Sustainability: A Behavioural Analysis in Central Portugal
Sustainable Development, EarlyView.ABSTRACT This study examines the commitment of hotel Food and Beverage (F&B) departments in Central Portugal to sustainable food practices from a behavioural perspective. We develop and test the Commitment Analysis of Sustainable Hotel Food Practices model, which integrates cognitive (knowledge), affective and attitudinal determinants and links them to
João Tomaz +3 more
wiley +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
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Nature-based tourism in the Algarve: a fact or a myth? [PDF]
, 2016 The Algarve is a mature destination in the south of Portugal and is mainly well-known for its offerings of sun and sea. In addition to strong seasonal changes, the region also faces strong competition from other nearby destinations, which has affected ...
Guerreiro, Manuela +2 more
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