Results 101 to 110 of about 492,042 (227)

Safeguarding Traditional Portuguese Gastronomy as an Intangible Cultural Heritage Through Tourism: The Case of North of Portugal

Tourism and Hospitality
The north of Portugal and Porto, a city recognised as a World Heritage Site, stand out for their rich historical trajectory, fostering a continuous increase in tourists over the past decade.
F. Silva, Makhabbat Ramazanova, I. Freitas   +2 more
semanticscholar   +1 more source

Physicochemical and Sensory Properties of Phyllo Pastry: Effects of Steam‐Assisted Baking and Vegetable Oils

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
Steam‐assisted baking (115°C, 60% RH) improved moisture retention and reduced weight loss in hand‐stretched phyllo pastry. Among the vegetable oils evaluated, canola oil provided a balanced physicochemical and sensory performance, supporting its potential use in healthier traditional bakery products.
Gokce Cakmak Kafadar, Zeynep Ece Kulaksiz Günaydi, Mustafa Kesici   +2 more
wiley   +1 more source

Comparative analysis of online photos published by managers and customers about ecolodges in Tambopata: a computer vision and text mining approach

Cogent Social Sciences
This study compares how ecolodges in Tambopata (Peru) are visually represented by customers and managers across two platforms: Instagram and TripAdvisor.
Humberto Turpo, Karen Guillén, Kandappan Balasubramanian, Sandra Zubieta   +3 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

Mapping gastronomy tourism research: Literature review

Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues
Purpose: This paper provides a review of the existing literature on gastronomic tourism experiences, with a focus on underrepresented perspectives, research domains, and methodologies. Methodology: Employing the PRISMA protocol, a systematic literature review was conducted, analyzing 50 relevant studies published between 2017 and 2023.
Rašan, Dora, Laškarin Ažić, Marina
openaire   +3 more sources

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  

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  

Reimagining Indonesia's Culinary Tourism: The Power of Gastronomy and Branding

Greenation International Journal of Tourism and Management
Indonesia, with its rich cultural heritage and diverse culinary traditions, offers a unique opportunity for the development of culinary tourism. The integration of gastronomy and branding plays a pivotal role in enhancing Indonesia’s appeal as a prime ...
D. Untari, Budi Satria
semanticscholar   +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

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