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International Journal of Gastronomy and Food Science
Journal Prestige (SJR): 0.422  Citation Impact (citeScore): 1 Number of Followers: 6  Open Access journalISSN (Print) 1878-450X - ISSN (Online) 1878-4518 Published by Elsevier  [3207 journals]
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- Influence of gastronomic improvement of a menu on consumers’ perceived
wellbeing in a real context study
Abstract: Publication date: Available online 29 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): María Mora, Gabriel López-Font, Elena Urdaneta, Laura Vázquez-Araújo, Leticia Coello-Lafuente, Carolina Chaya
- Is there a best technique to cook vegetables' – A study about
physical and sensory aspects to stimulate their consumption
Abstract: Publication date: Available online 26 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Neide Torres de Castro, Lívia de Lacerda, Ernandes Rodrigues de Alencar, Raquel Braz Assunção Botelho
- Effect of process modifications and binding materials on textural
properties of rice noodles
Abstract: Publication date: Available online 19 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): I.G.G. Kasunmala, S.B. Navarathne, I. Wickramasinghe
- Applying food enzymes in the kitchen
Abstract: Publication date: Available online 28 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ana Collados, Víctor Conversa, Marta Fombellida, Silvia Rozas, Jong Hun Kim, Juan Carlos Arboleya, Manuel Román, Laura Perezábad
- How does it taste' Appreciation of insect-based snacks and its
determinants
Abstract: Publication date: Available online 20 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Clara Cicatiello, Andrea Vitali, Nicola Lacetera
- Breaking the silence: A pilot study investigating communication skills of
sommeliers and chefs after analogical training
Abstract: Publication date: Available online 11 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Anders P.F. Herdenstam, Asgeir Nikolai Nilsen, Åsa Öström
- Food trucks and food parks as a social innovation of eating out practice:
a study in João Pessoa - Brazil
Abstract: Publication date: Available online 8 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Marcelo de Souza Bispo, Larissa Lucena Almeida
- Study on the Formulation and Optimization of functional soup mix of
Solanum nigrum leaves
Abstract: Publication date: Available online 8 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jagan Karthik S, Proshanta Guha
- Texture, microstructure and volatile profile of structured guava using
agar and gellan gum
Abstract: Publication date: Available online 9 March 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juliana N. da Costa, Amanda R. Leal, Luis G.L. do Nascimento, Delane C. Rodrigues, Celli R. Muniz, Raimundo W. Figueiredo, Paulina Mata, João Paulo Noronha, Paulo Henrique M. de Sousa
- Effect of cooking on nutritional and non-nutritional compounds in two
species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico
Abstract: Publication date: Available online 6 March 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Luis Jorge Corzo-Ríos, Xariss M. Sánchez-Chino, Anabertha Cardador-Martínez, Jorge Martínez-Herrera, Cristian Jiménez-Martínez
- Review of Rick Fantasia French Gastronomy and the Magic of Americanism
(Temple University Press: Philadelphia, 2018)
Abstract: Publication date: Available online 19 February 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Máirtín Mac Con Iomaire
- Effect of different Sous Vide cooking temperature-time combinations on the
Abstract: Publication date: Available online 14 February 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Merve Bıyıklı, Aylin Akoğlu, Şebnem Kurhan, İlker Turan AkoğluAbstractIn this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is consumed at a low level in Turkey but the nutritional level of which is much closer to the red meat and which is far healthier than the meat, was cooked by means of the Sous Vide technique having many advantages. The effects of different Sous Vide cooking temperature-time combinations (65, 70, 75 °C x 20, 40, 60 min) on the physicochemical, microbiological, and sensory properties of the turkey cutlet samples were determined in detail. Based on the experimental analyzes, as the cooking temperature increased from 65 °C to 75 °C, the values of cooking yield, moisture, a*, and elasticity decreased; but, the values of cooking loss, thiobarbituric acid, pH, hardness, toughness, cohesiveness, and chewiness showed increased. At the same temperatures, as the cooking time increased from 20 to 60 min; the values of the cooking yield, moisture, L*, a*, toughness, adhesiveness and elasticity values decreased but the cooking loss, fat, pH, hardness, propensity, adhesiveness, and chewiness increased monotonously. It was observed in the microbiological analyses that the count of total mesophilic aerobic bacteria decreased approximately by 2 log CFU/g for the samples prepared in each cooking temperature-time combinations. Only in the samples cooked at 65 °C for 20 min, the presence of Listeria spp. was detected. Sensory properties of sous-vide cooked turkey cutlets such as color, brightness, fibery appearance, taste-whole impression, sensorial texture were more preferable at low temperature-time combinations. Considering all the results, it was suggested that longer cooking time at low temperature would be outstanding for product quality and safety.
- Citrus aurantium L.: Cultivar impact on sensory profile
Abstract: Publication date: Available online 11 February 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Diana De Santis, Maria Teresa FrangipaneThe purpose of this study was to identify the sensory attributes for the evaluation of bitter orange (Citrus aurantium L.) sensory profile, in three different cultivars (Canaliculata, C1; Crispifolia, C2; Salicifolia C3), so that it was possible to highlight their sensory characteristics, through the application of the official procedure. Our results revealed that the odor of C1 was mainly characterized by the citrus flavor, while the aroma of C3 was governed primarily by specific flowers. C2 had a lower aromatic intensity and, overall, a more balanced flavor enriched with cooked fruit that characterized it. Greater knowledge of the peculiar sensorial properties of each cultivar could enhance and make their food use more appropriate.Graphical abstract
- The potential of edible seaweed within the western diet. A segmentation of
Italian consumers
Abstract: Publication date: Available online 1 February 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nadia Palmieri, Maria Bonaventura ForleoAbstractDespite edible seaweeds being a source of protein, amino acids, minerals and vitamins and being part of some traditional cuisines, they are not widely consumed and are not normally included within western diets. Some studies have reported a growing interest in seaweeds among consumers in some European countries; furthermore, there have recently been initiatives in the field of gastronomy to open up new prospects for the future consumption of edible seaweed. Within this context, this study aims to explore Italian consumer attitudes and perceptions of edible seaweed and to profile them in clusters based on different characteristics. Data were collected from a sample of 257 Italian consumers by using a web-based survey. Principal component analysis (PCA) was applied to reduce the number of variables and a hierarchical cluster analysis was performed on the PCA scores. The study findings showed that 76% of the sample were willing to eat seaweed. This this may be due to a familiarity with some traditional Italian dishes that use seaweed or to the spread of Asian gastronomy in the country. This willingness to consume seaweed may indicate that consumers are becoming more receptive to novel foods, in particular those that are healthy options or are more sustainable food alternatives. However, only 57% of respondents had eaten seaweed once in the past. The profiling of the sample produced an optimal solution with seven clusters based on different food habits and attitudes towards edible seaweed. This could be useful for developing the sector and promoting seaweed consumption. In five out of seven clusters, ranging from those with a very good to a poor conception of seaweed, consumers consistently paid attention to the health characteristics of food. For several clusters, seaweed characteristics and seaweed availability were revealed as important drivers for influencing consumer attitudes. More information about the health and organoleptic characteristics of seaweed should be at the center of any marketing tools aimed at promoting consumer acceptance. Such tools should also address main factors that could lead consumption choices and policy action such as including edible seaweed within recommended dietary guidelines. Furthermore, the development of the culinary and gastronomic potential of seaweed could be useful for increasing consumption amongst present and future consumers in western countries. These opportunities should be seized in particular regard to those consumer profiles that have shown good disposition towards and willingness to consume seaweed.
- Characterization of the gastronomy of the city of Córdoba:
Demographic influence
Abstract: Publication date: Available online 31 January 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Rafael Moreno-Rojas, Alicia Moreno-Ortega, Luis M. Medina-CanalejoCórdoba's gastronomy is characterized by the excellency of the typical dishes found in this city. Based on the above, a survey of the population has been promoted to permit us to obtain information on the recognition of 11 traditional dishes in Córdoba's cuisine, along with their frequency and place of consumption, discriminated per sex, age groups, social stratum and geographical location. The influence of the survey method (by interviewer and on-line) was also studied. The questionnaire consisted of 32 questions divided into 3 sections. The first was on the classification factors of the interviewee, the second on the identification and assessment of the traditional Córdoba dishes, and, finally, there was a section to establish the frequency and place of the consumption of each dish. Thus, 1509 surveys were made in which the most typical Córdoba gastronomy dishes were identified: “salmorejo” by 96% of the interviewees, “flamenquín” by 84% and oxtail by 73%. Also, it was also possible to find out that salmorejo and flamenquín are mainly consumed in homes during the whole year, whereas oxtail is consumed less frequently and, generally, when receiving guests from outside Córdoba. For each question asked, the effect of the demographic factors of classification was verified by χ2 tests. The validity of on-line surveys for this type of study has been recognized provided that factors like the proportionality of sex and the provenance of the interviewees are controlled.Graphical abstract
- Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide
product characterization and quality parameters
Abstract: Publication date: Available online 27 January 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Enrique Pino Hernández, Raul Nunes de Carvalho, Rafaela Barata, Maria Joele, Natácia Silva, Elen da Silva, Lúcia LourençoAbstractThe aim of this study was to select the most suitable cut of raw pirarucu for developing a sous vide product based on their muscle yield, and the microbiological, nutritional, chemical/quality and physical characteristics. In addition, the cooking value and the percentage of nutrient retention were determined, and the sensorial, microbiological, nutritional, chemical/quality and physical parameters of the final product were analyzed on the 0th and 49th day of storage under refrigeration at 0 ± 2 °C. The dorsal cut was selected as the most suitable for developing the sous vide product based on its high yield (41.52%), low microbiological load, physicochemical and color characteristics, and fatty acids profile. Overall, the sous vide product showed high retention of all nutrient (≥60) specifically of protein, this result is in agreement with experimentally calculated cook values (43.11). On the 0th day, the sous vide product reached 85.32% of overall acceptance and was well approved with scores ≥7 considering the hedonic scale while on the 49th day, the attributes were scored with 5 in average. The Salmonella spp and sulfite-reducing Clostridia were absent, and a maximum counts of 3.5 log CFU/g for mesophilic and 2.67 log MPN/g coliforms were registered, and the chemical analyses registered 3.19 (mg N/100 g), 2.06 (mg MDAeq./kg) and 0.25 (mg BAs/kg), but these values did not exceed the recommended acceptable limits on the 49th day of storage. This study demonstrates that the dorsal cut, when processed by the sous vide process, allows obtaining a product with high quality and nutritional value that has a high overall acceptance by consumers.
- Acquiring competence: Sommeliers on ‘good’ food and beverage
combinations
Abstract: Publication date: Available online 24 January 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Henrik Scander, Nicklas Neuman, Richard Tellström, Agneta YngveAbstractResearch on food and beverage combinations is dominated by the sensory sciences, where sensory taste is seen as objective and quantifiable. Knowing which beverages and foods to serve together to attain optimal sensory quality is a core competence of sommeliers. Still, little is known about how this competence is actually acquired. Furthermore, scholars of cultural sociology suggest that cultural aspects of taste as “good” or “bad” are products of social processes, rather than objective characteristics.This paper explores the development of professional competence of food and beverage combinations, by focusing on sommeliers in Sweden. The study is based on qualitative focus group interviews of sommeliers (n = 21) in Sweden, with different levels and types of work experience.A thematic analysis of the data demonstrated that sommeliers talk about “good” combinations as a matter of delicate and refined taste, acquired through long-term practical engagement with wine and food. Foods deemed “unrefined” were expressed as becoming legitimate as cultural capital when combined with the right beverage, for example by revaluating “lowbrow” food when combining it with wine. Competence and taste were also expressed as being acquired through relationships with important people – a network of actors who open doors to legitimate competence. In theoretical terms: social capital is converted into cultural capital – a resource of value in their everyday engagement with customers. The agency of the individual sommelier was also found to be important, as socialisation in the sommelier profession also requires sociability, creativity and a will to experiment and try new and sometimes odd combinations.This paper contributes to the understanding of sensory and sociocultural taste, as well as the development of sommeliers’ social and cultural capital while performing their profession.
- Assessment of local food use in the context of sustainable food: A
research in food and beverage enterprises in Izmir, Turkey
Abstract: Publication date: Available online 22 January 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sinem Bilgin Ozturk, Aylin AkogluAbstractThe purpose of this study is to determine the importance given by food and beverage enterprises to local foods within the understanding of food sustainability and to evaluate the present application in these enterprises within this regard. Semi structured interview technique among qualitative research techniques was used. Interviews were made with the authorities (chef, chef & owner, sous chef, business manager and employer) of food and beverage enterprises (n = 25) determined through purposive sampling method. As the result of the study, it was detected that local food products were present in the kitchen (n = 16) and in the menus (n = 19) of food and beverage enterprises. Most of the enterprises which use local food during food preparation, stated that they did not have any problems in the cost (n = 14), accessibility (n = 13), product quality (n = 13) and seasonality (n = 13) among the obstacles determined based on the related literature. Prevailing motivation sources in local food preference were determined as good taste (n = 12), freshness (n = 10), enterprise concept (n = 8), menu continuity (n = 6) and customer demand (n = 3) in order. Sustainability was not mentioned as a motivation source for the enterprises. It was determined that only three of the enterprises had food sustainability perception, whereas sustainability of the culinary culture was among the objectives of seven of them. Although the products of local food take place in food and beverage enterprises for this sample, it is concluded that this is not done with a consciousness of sustainable food.
