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You searched for: Journal International journal of gastronomy and food science Remove constraint Journal: International journal of gastronomy and food science Publication Year 2021 Remove constraint Publication Year: 2021 Source 2021 v.24 Remove constraint Source: 2021 v.24
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1. Acceptability of insect ingredients by innovative student chefs: An exploratory study

Author:
Dion-Poulin, Alexandra; Turcotte, Mylène; Lee-Blouin, Sophia; Perreault, Véronique; Provencher, Véronique; Doyen, Alain; Turgeon, Sylvie L.
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100362
ISSN:
1878-450X
Subject:
entomophagy; gastronomy; insects; odors; texture; Quebec
Abstract:
... In Western societies, the acceptability of entomophagy is low despite the sustainable and nutritional benefits of insects. It is recognized that insect meals incorporated in into familiar foods increases willingness to eat insects. Chefs can offer positive culinary insect-based experiences to their customers which can then contribute to increasing the acceptability of entomophagy by consumers. How ...
DOI:
10.1016/j.ijgfs.2021.100362

2. Aesthetic plating and motivation in context

Author:
Velasco, Carlos; Veflen, Nina
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100323
ISSN:
1878-450X
Subject:
aesthetics; gastronomy; motivation; people; restaurants
Abstract:
... Previous research has suggested that people prefer balanced over unbalanced plating compositions. Importantly, though, the question remains as to whether plating balance influences consumers' associations of plating with approach and avoidance motivation. In the present research, we study how plating balance influence people's aesthetic evaluations and approach and avoidance associations. In addit ...
DOI:
10.1016/j.ijgfs.2021.100323

3. Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

Author:
Igual, Marta; García-Segovia, Purificación; Martínez-Monzó, Javier
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100351
ISSN:
1878-450X
Subject:
Alphitobius diaperinus; Tenebrio molitor; absorption; amino acids; breads; digestion; edible insects; flour; gastronomy; ingredients; intestines; pea protein
Abstract:
... The aim of this study was to investigate the amino acid (AA) release from breads enrichment with edible insects, Alphitobius diaperinus and Tenebrio molitor or pea protein during in vitro gastrointestinal digestion. Bread was enriched at 5 and 10% with insect flour or pea protein. Enriched and control breads were subjected to standardised static in vitro gastrointestinal digestion. The free AAs of ...
DOI:
10.1016/j.ijgfs.2021.100351

4. Analysis of food waste and sustainability behavior in Turkish television cooking shows

Author:
Bölükbaş, Rabia; Sarıkaya, Gizem Sultan; Yazıcıoğlu, İrfan
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100336
ISSN:
1878-450X
Subject:
food waste; gastronomy; poverty; television
Abstract:
... On September 25, 2015, the United Nations adopted a set of goals as part of a new sustainable development agenda to end poverty, protect the planet and ensure prosperity for all. The most important factors to provide sutainability are sustainable production and consumption. In order for a sustainable consumption to be realized; establishment of institutional organizations that will respond to loca ...
DOI:
10.1016/j.ijgfs.2021.100336

5. A new trend in gastronomy: Culinary medicine chef

Author:
Mutlu, Hayrettin; Doğan, Murat
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100328
ISSN:
1878-450X
Subject:
focus groups; gastronomy; health promotion; medicine; nutrition; qualitative analysis
Abstract:
... The aim of this study was to determine the theoretical, practical, and conceptual framework of culinary medicine, a niche emerging trend in gastronomy. The focus group interview method, a qualitative research design, was used, and the framework was evaluated with a total of ten participants in the study. The data obtained from the focus group interview were analyzed using content analysis based on ...
DOI:
10.1016/j.ijgfs.2021.100328

6. Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition

Author:
Cordeiro, Tânia; Fernandes, Iva; Pinho, Olívia; Calhau, Conceição; Mateus, Nuno; Faria, Ana
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100316
ISSN:
1878-450X
Subject:
anthocyanins; elderberries; fruits; gastronomy; heat; human health; muffins; ovens; raspberries; raw fruit; red wines; steam
Abstract:
... Anthocyanins are known phytochemicals with beneficial properties for human health. The most important route of entry is by consumption of anthocyanins’ naturally rich food such as berries and red wine, in its natural form or as a part of recipes. The effect of cooking methods (boiling, steaming and baking) and recipe composition with two different berries, raspberry and elderberry, on the content ...
DOI:
10.1016/j.ijgfs.2021.100316

7. Attributes of the service that influence and predict satisfaction in typical gastronomy

Author:
Carvache-Franco, Mauricio; Orden-Mejía, Miguel; Carvache-Franco, Wilmer; Zambrano-Conforme, Diana; Carvache-Franco, Orly
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100356
ISSN:
1878-450X
Subject:
coasts; flavor; gastronomy; regression analysis; taste; tourists; Ecuador
Abstract:
... Typical gastronomy is an essential component in the diversification of destinations and a way to understand the behavior of the modern tourist. The aims of this study are (i) to conduct an assessment of service attributes in typical food restaurants, (ii) to identify the service attributes that overall influence satisfaction in typical food restaurants, (iii) to establish the service attributes th ...
DOI:
10.1016/j.ijgfs.2021.100356

8. Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption

Author:
Yildiz, Melis; Karhan, Mustafa
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100326
ISSN:
1878-450X
Subject:
Stevia rebaudiana; diabetes; energy; fruits; gastronomy; glycosides; molecular weight; mouth; nanofiltration; nectar; obesity; odors; oral health; saliva; sensory evaluation; steviol; stevioside; sucrose; taste sensitivity
Abstract:
... With the increase of obesity and diabetes, low-calorie, and natural sweeteners that can be used instead of sugar have become urgent. Stevia rebaudiana is used as an alternative natural sweetener in many countries because it is 200–300 times sweeter than sucrose, has no negative impact on human health, is low-calorie and natural, and is suitable for the use of obesity and diabetes patients. Recentl ...
DOI:
10.1016/j.ijgfs.2021.100326

9. Chefs and artists in dialogue – about the use of food as a sensual and conceptual medium in contemporary art and cuisine

Author:
Bröcker, Felix
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100339
ISSN:
1878-450X
Subject:
aesthetics; cuisine; gastronomy; taste
Abstract:
... This paper observes interrelations of chefs and artists using a perspective based on knowledge of gastronomy and art history. Artists that cook like the Futurists, Daniel Spoerri, Peter Kubelka or Rirkrit Tiravanija seem to work with cooking as an aesthetic practice in different ways than chefs do. For artists conceptual ideas are more important than.established ideas of good taste. Contemporary c ...
DOI:
10.1016/j.ijgfs.2021.100339

10. Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses

Author:
Santos, Kamila L.; Alves, Carlos Artur N.; Moisés de Sousa, Francisca; Souza Gusmão, Thaisa Abrantes; Alves Filho, Elenilson G.; Barros de Vasconcelos, Lucicléia
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100337
ISSN:
1878-450X
Subject:
bananas; biomass; chemometrics; chickens; color; exocarp; firmness; gastronomy; multivariate analysis; passion fruits; sensory evaluation; texture; water activity
Abstract:
... This work aimed to prepare a chicken hamburger by adding biomass and using chemometrics as a tool to evaluate physical, physicochemical, sensory, and technological properties. Green banana (GB) and passion fruit epicarp (PFE) biomasses were characterized by granulometry, water activity, moisture, and color. Four hamburger formulations have been developed using different compositions of those bioma ...
DOI:
10.1016/j.ijgfs.2021.100337

11. Consumer and food changes in Mexican households during maximal contingency in the COVID-19 pandemic

Author:
Espinoza-Ortega, Angélica; Martínez-García, Carlos G.; Rojas-Rivas, Edgar; Fernández-Sánchez, Yair; Escobar-López, Stefanie Y.; Sánchez-Vegas, Laura
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100357
ISSN:
1878-450X
Subject:
COVID-19 infection; Orthocoronavirinae; educational status; family size; food consumption; gastronomy; humans; income; overweight; pandemic; questionnaires; Mexico
Abstract:
... The Coronavirus disease (COVID-19) rapidly expanded throughout the world affecting human life in the health, social, cultural, economic and environmental aspects. On an international scale, some works have addressed the importance of the agri-food topic during the pandemic, especially about food consumption. The Mexican case is particularly relevant since it is the country with the highest proport ...
DOI:
10.1016/j.ijgfs.2021.100357

12. Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America

Author:
Suárez-Cáceres, Gina Patricia; Fernández-Cabanás, Víctor M.; Lobillo-Eguíbar, José; Pérez-Urrestarazu, Luis
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100350
ISSN:
1878-450X
Subject:
aquaponics; circular economy; fish; food production; gastronomy; household income; surveys; taste; willingness to pay; Latin America; Spain
Abstract:
... Aquaponics is a productive system in which the production of vegetables and fish is synergistically combined within a circular economy framework. Although these systems have been in development for more than 50 years, the presence of aquaponic products in the markets is still very limited. Previous studies have been carried out trying to characterise consumers, although none was focused on Spain a ...
DOI:
10.1016/j.ijgfs.2021.100350

13. Development of a no added sugar kombucha beverage based on germinated corn

Author:
Francisco, Álvarez Ron; José, de la Rosa Morón; Igor, Hernández
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100355
ISSN:
1878-450X
Subject:
added sugars; corn; fermentation; gastronomy; kombucha; liquids
Abstract:
... This paper describes the first attempts to obtain a non-sugar added kombucha based on sprouted corn as part of a family of kombucha drinks based on raw grain-extract fermentation. Corn seeds were soaked for 8 h and germinated on sterile trays during 72 h at 24 °C (80–90% RH), mixed with corn seeds and water and rested at 55 °C for 72 h. Filtered liquid was fermented in sterile jars with SCOBY (5 d ...
DOI:
10.1016/j.ijgfs.2021.100355

14. Effect of whey protein and mixed flours on the quality parameters of gluten-free breads

Author:
Komeroski, Marina R.; Homem, Raísa V.; Schmidt, Helena de O.; Rockett, Fernanda C.; de Lira, Larissa; Vitória da Farias, Deise; Kist, Tarso L.; Doneda, Divair; Rios, Alessandro de O.; Ruffo de Oliveira, Viviani
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100361
ISSN:
1878-450X
Subject:
cassava; cassava flour; chickpeas; gastronomy; gluten-free diet; nutritive value; sensory evaluation; sensory properties; wheat; whey protein
Abstract:
... Celiac people report that gluten-free food is sensory restricted, especially breads which are daily in the meal of most of the people. This paper aimed to evaluate the effect of whey protein, cassava and chickpea flour on the physical, nutritional and sensory properties of breads. Five formulations were developed with different proportions of cassava, chickpea and whey protein (standard, 0, 10, 20 ...
DOI:
10.1016/j.ijgfs.2021.100361

15. Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France

Author:
Baptista, Iuri; Valentin, Dominique; Saldaña, Erick; Behrens, Jorge
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100340
ISSN:
1878-450X
Subject:
bitterness; color; factor analysis; gastronomy; lighting; milk; milk chocolate; sweetness; taste; texture; variance; Brazil; France
Abstract:
... Recent research has shown that the colors of plateware, glassware, cups, packaging, and even of the ambient and its lighting are able to influence consumers' preferences, expectations, and perceptions of taste, aroma, texture, and liking of food and beverages. This study contributes to the subject by investigating how packaging colors affect the expectations of sweetness, bitterness, fruitiness, m ...
DOI:
10.1016/j.ijgfs.2021.100340

16. Explaining seasonal patterns of food consumption

Author:
Spence, Charles
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100332
ISSN:
1878-450X
Subject:
ambient temperature; climate; food consumption; gastronomy; humidity; markets; odors
Abstract:
... When questioned, people typically report that different foods are appropriate at different times of the year. That is, patterns of food consumption exhibit seasonal variations. Changes in food odour hedonics and familiarity ratings have also been reported over the course of the year, especially in those countries with marked seasonal changes in climate. The question addressed in this review is wha ...
DOI:
10.1016/j.ijgfs.2021.100332

17. Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by gas chromatography

Author:
Azevedo, Emmanuela Prado de Paiva; dos Santos Alves, Eryka Maria; de Souza, José Roberto Botelho; de Araújo, Katarynna Santos; de Santana Khan, Samuel; Alves de Mendonça, Carla Eliária; Maciel, Maria Inês Sucupira
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100329
ISSN:
1878-450X
Subject:
cakes; coconut oil; coconuts; cookies; corn starch; dodecanoic acid; fatty acid composition; gas chromatography; gastronomy; heat; nutrition
Abstract:
... The study evaluated the fatty acid profile of raw and heated virgin coconut oil by using eleven food preparations submitted to two treatments: dry and moist, and crude and heat. The fat extraction was performed by the Soxhlet method and the fatty acid profile was analysed using gas chromatography. Kuskal-Wallis test was utilised to evaluate the differences among food preparation methods. The lauri ...
DOI:
10.1016/j.ijgfs.2021.100329

18. Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey

Author:
Eren, Ramazan; Çetin, Merve; Eren, Ayşe; Çetin, Kadir
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100345
ISSN:
1878-450X
Subject:
cross contamination; food allergens; food allergies; gastronomy; industry; milk; resorts
Abstract:
... The purpose of this study is to evaluate the food allergy knowledge, attitudes, and practices of chefs in resort hotels. The chefs in various positions were surveyed and 514 valid questionnaires were analyzed. The findings of this study indicated that chefs had moderate food allergy knowledge, but they had positive attitudes and practices for food allergy. The mean score for the participants’ know ...
DOI:
10.1016/j.ijgfs.2021.100345

19. Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

Author:
Atalar, Ilyas; Kurt, Abdullah; Gul, Osman; Yazici, Fehmi
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100358
ISSN:
1878-450X
Subject:
antioxidant activity; functional foods; gastronomy; hazelnut milk; ice; ice cream; milk
Abstract:
... High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to investigate its effect on the rheological, textural, physical, functional, and sensory properties of ice cream. Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved ...
DOI:
10.1016/j.ijgfs.2021.100358

20. Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

Author:
Abenoza, María; Sánchez-Gimeno, Ana Cristina
Source:
International journal of gastronomy and food science 2021 v.24 pp. 100333
ISSN:
1878-450X
Subject:
Allium sativum; Rosmarinus officinalis; alpha-tocopherol; antioxidant activity; antioxidants; aromatization; garlic; gastronomy; maceration; olives; oxidative stability; phenols; rosemary; shelf life
Abstract:
... A strategy to increase shelf life of Empeltre olive oils could consist in the incorporation of flavoring agents (rich in antioxidant compounds). The aim of this study was to describe the quality of Empeltre olive oils flavored with rosemary and garlic at different concentrations and methods (maceration and co-processing during malaxation).The incorporation of garlic during malaxation increased tot ...
DOI:
10.1016/j.ijgfs.2021.100333