Results 61 to 70 of about 1,225 (138)

Vendor Competency, Perceived Food Safety, and the Novelty-Seeking Paradox in Bangkok Street Food Tourism

Tourism and Hospitality
This study examines the structural relationships among vendor competency, perceived sanitation and safety, high-value gastronomy experiences, and behavioral intentions in Bangkok’s street food tourism.
Sangkae Punyasiri, Hathaichanok Chimbanrai, Kornkamon Musikachat, Narinsiree Chiangphan   +3 more
doaj   +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

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  

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

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

Redefining product development in restaurant kitchens

Cogent Social Sciences
This study was carried out to design a new and practical domain-specific model that can be used in restaurant kitchens. The main purpose of the research is to propose a new model based on the ‘product development model’—which is typically addressed in ...
Beyza Uyanik, Ebru Zencir Çiftçi
doaj   +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

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).
doaj  

Food, Agri-Culture and Tourism: Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectives

PASOS Revista de Turismo y Patrimonio Cultural, 2014
Book review.
Gunjan Saxena
doaj