Results 91 to 100 of about 474,612 (228)

Improving the Strategic Management of UNESCO Creative Cities of Gastronomy: Integrating Sensitivity Analysis and Tourism Destination Image Based on Analytic Hierarchy Process

Sustainability
The globalization of tourism poses complex challenges for destination planning and management, requiring the involvement of various stakeholders and strategic decision-making at various scales.
Pablo Henrique de Oliveira Moreira, Carla Fraga, Joice Lavandoski, Lucília Cardoso   +3 more
semanticscholar   +1 more source

Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava

Journal of Food Quality
This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties.
Philaiwan Chompupor, Özkan Süzer, Hüseyin Avni Kırmacı, Thorung Pranil, Siriwan Ghuangpeng, Supap Nontasan   +5 more
doaj   +1 more source

Eco-Packaging Pada Produk Wisata Kuliner Berbahan Jamu Dan Rempah-Rempah

Jurnal Nuansa Akademik
The experience from pre-production to enjoying the food and beverages produced, including story-telling about history, philosophy, and all things related to culinary, is a tourist attraction.
Handayani Rahayuningsih, Anik Nuryani
doaj   +1 more source

Valoración de la museografía del Sistema Territorial mNACTEC a nivel didáctico

ARA: Revista de Investigación en Turismo, 2018
This article features a complete research in the area of industrial tourism; it specifically deals with the teaching approach developed by the different institutions linked to the Territorial System of the Science and Technology Museum of Catalonia ...
Sandra Rodà Vey, Nayra Llonch Molina
doaj  

Development of Halva with Ancient and Modern Flours: A Comparative Study on Quality and Sensory Properties

Turkish Journal of Agriculture: Food Science and Technology
Traditional halva is a dessert made from flour, sugar and fat that has played a significant role in Middle Eastern and Anatolian cuisines for many years.
Nagihan Aydın, Duygu Alp Baltakesmez, Samet Mısır   +2 more
doaj   +1 more source

Tourisme et gastronomie

Calenda, 2012
Suite à un premier colloque qui avait réuni en juin 2010, plus de trente universitaires et chercheurs autour du thème « Penser le développement touristique au 20è siècle », cette seconde rencontre veut explorer les mécanismes appréciatifs liant territoires touristiques et imaginaires gustatifs.
openaire   +1 more source

The Integration of Kars Kashar Cheese and Kars Honey in Ice Cream: Sensory Implications and Product Development

Journal of Food Quality
This study investigates the innovative use of geographical indication (GI) products—Kars Kashar cheese and Kars honey—in ice cream production to enhance sensory characteristics and introduce new product variations.
Beyza Uyanık, İlhan Gün, Fügen Durlu Özkaya   +2 more
doaj   +1 more source

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production

Foods
Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in ...
Betül Karslıoğlu, Eda Demirok Soncu, Beyzanur Nekoyu, Erdem Karakuş, Gülsedef Bekdemir, Barış Şahin   +5 more
doaj   +1 more source

Gastronomy Tourism: The Case of Crete Through the Eyes of Domestic Visitors

Journal on Tourism & Sustainability, 2018
Many tourism scholars have recognised food as a research topic, and not only because of its nutritional importance (Hjalager & Richards, 2002; Hall & Sharples, 2003; Cohen & Avieli, 2004). This can be credited to the fact that cooking and culinary
Vasiliki Avgeli, Sofia Dagli, Eugenia Wickens   +2 more
doaj  

ORGANIC GASTRONOMY IN HOSPITALITY AND TOURISM: A CATALYST FOR SUSTAINABLE DEVELOPMENT AND EUROPEAN INTEGRATION

Harčova Nauka ì Tehnologìâ
This article elucidates the conceptual foundations of transforming food practices in the hospitality and tourism sectors through the adoption of organic gastronomy as a pivotal tool for promoting sustainable development and facilitating Ukraine’s ...
A. Chernykhivska
doaj   +1 more source