Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Similar Journals
Journal Cover
International Journal of Gastronomy and Food Science
Journal Prestige (SJR): 0.422
Citation Impact (citeScore): 1
Number of Followers: 6  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1878-450X - ISSN (Online) 1878-4518
Published by Elsevier Homepage  [3161 journals]
  • The physics of the mouthfeel of caviar and other fish roe

    • Abstract: Publication date: April 2020Source: International Journal of Gastronomy and Food Science, Volume 19Author(s): Thomas A. VilgisAbstractCaviar and other fish roe are among the most popular culinary sensations in gastronomy. The perception of fish eggs in the mouth is mostly driven by physical quantities. The skin, a soft solid layer of the eggs bursts under pressure during oral processing and releases the taste and aroma compound in the mouth. The mechanical properties of fish eggs are investigated and analyzed using physical methods.
       
  • Modernizing the preparation of the Malaysian mixed rice dish (MRD) with
           Cook-Chill Central Kitchen and implementation of HACCP

    • Abstract: Publication date: Available online 28 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Noor Zafira Noor Hasnan, Sharifah Hafiza Mohd RamliThis paper demonstrated the implementation of a Cook-Chill central kitchen to automate the preparation of traditional mixed rice dish (MRD) and its food hazard analysis based on Hazard Analysis and Critical Control Point (HACCP) program. The preparation of the MRD is commonly associated with traditional home-style kitchen, tedious manual processes and uncontrolled food hazards that caused serious illness including fatalities. In this paper, the conventional preparation of the dishes was transformed into a central kitchen operations with the Cook-Chill technologies that is able to prepare up to 600 meals/day with a shelf-life of 5 days and no meals wastage. With the HACCP plan, eight critical control points (CCPs) were determined at the thermal processing, portioning, rapid chilling, product storage and dispatch, whereby all CCPs were concerned with the microbiological hazards. The results indicate the possibility to modernize the local dish preparation into efficient mass production without compromising food safety through the HACCP plan. The study was also meant to demonstrate the feasibility of turning the complicated traditional cooking preparation into a modern gastronomy system with three-fold higher in productivity/day and create the awareness on the importance of setting up a systematic food safety system. Importantly, during the set-up, correct food hazards were identified and control measures were implemented for preventing the foodborne illness problem.Graphical abstractImage 1
       
  • How do pastry and culinary chefs design sensory complexity'

    • Abstract: Publication date: Available online 22 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Julie Palczak, Agnès Giboreau, Michel Rogeaux, Julien DelarueAbstractNew products offer a benchmark showing how complexity is often a driver of food innovation. For example, in the dairy category, innovation processes have upgraded yogurts to gourmet desserts. These innovations are often characterized by different multi-textured and/or multi-flavored layers. However, there are still unanswered questions: How far should innovation go in terms of complexity' How can food complexity be designed' How is structural complexity perceived by consumers' Here we set out to answer these questions following a four-step approach. First, ten pastry and culinary chefs from the Institut Paul Bocuse were asked to design three variants of a recipe of their choice varying in complexity: low, medium and high complexity. The recipe was to be sweet or savory but consumed cold and served in an opaque verrine (thick-walled cup usually used for small portion dish or amuse-bouche). Second, each chef was invited to an individual 1-h interview to understand how he/she intended to deliver complexity. Third, a technical testing session was set up with five tasters to perform sensory characterization of each sample. Fourth, fifteen naive participants (150 in total) evaluated the complexity of each sample within a triad (balanced order). The results showed that the chefs used different design strategies to attain complexity. They combined different flavors and tastes, they contrasted textures, they worked on the temporal evolution of sensations, and they aimed to surprise the consumer. The sensory results attest the effect of the strategies used, and results from naive participants confirm that the products exhibited the expected complexity levels intended by chefs. This study identifies several ways to drive food design through mastery of sensory complexity. It also highlights the benefits for the science of working with chefs.
       
  • Effects of vacuum or sous-vide cooking methods on the quality of
           largemouth bass (Micropterus salmoides)

    • Abstract: Publication date: Available online 13 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jiangli Wan, Ailing Cao, Luyun CaiAbstractIn order to estimate the effects of vacuum (Vacuum boiling (VB), Vacuum steaming (VS)) or sous-vide cooking (SV) methods on the quality of largemouth bass compared with traditional cooking methods (Boiling (BT), Steaming (ST)), the pH, cooking loss, color and texture indicator were used to evaluate physicochemical changes. The thiobarbituric acid (TBA) was used to analyze lipid oxidation. The low-field nuclear magnetic resonance (LF-NMR) was used to explore the water migration and distribution. The scanning electron microscopy (SEM) was used to observe the microstructure. Raman spectroscopy was carried out to determine the structural changes. The results showed that the VS and SV samples had desired quality, showing more stable protein secondary structure and lower lipid oxidation. In addition, the VS and SV samples had more regular and smooth myofibril bundles compared with other cooked samples. Thus, the VS and SV cooking methods could be used to better maintain the quality of fillets.
       
  • Acceptability of beer produced with dandelion, nettle, and sage

    • Abstract: Publication date: Available online 12 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lydia Hayward, Adrienne Wedel, Matthew B. McSweeneyAbstractConsumers in countries across the world have an increased interest in craft and specialized beers, which has led to breweries incorporating new flavors and ingredients in their beer. The main objective of this study was to determine the sensory attributes associated with beer made with other ingredients instead of hops. A blonde ale was brewed with Hallertauer Mittlefruh and Saaz hops (control), and three treatments were brewed using one of the following ingredients: sage (Salvia officinalis), dandelion (Taraxacum) and nettle (Urtica dioica). A consumer trial (n = 98) was conducted to determine the overall acceptability of the four different beers. Additionally, the participants were asked to rate their liking of the flavor, appearance, and mouthfeel of the beers as well as to answer a check-all-that-apply questionnaire consisting of attributes determined by participants from a preceding focus group and a literature review. The replacement ingredients affected the sensory properties of the beer. Sweet, citrus and wheat flavors were associated with the participants' liking, as was sufficient clarity and carbonation of the beer. Conversely, bitterness negatively affected the liking scores. Additionally, participants' beer interest and knowledge had a drastic effect on the beers’ liking scores. Overall, the beer made with sage and nettle was not acceptable to the majority of the consumers.
       
  • The texture and preference of “mentsuyu (Japanese noodle soup base)
           caviar” prepared from sodium alginate and calcium lactate

    • Abstract: Publication date: Available online 7 October 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Masahiro Yuasa, Yuena Tagawa, Mihoko TominagaAbstractMolecular cooking involves preparing cuisines in a home and/or restaurant kitchen. Spherification is one of the processes of molecular cooking in which sodium alginate and calcium salts are used to produce spherical gels called molecular caviars. In the present study, we used a liquid and seasoned Japanese noodle soup base (mentsuyu) and applied spherification to create mentsuyu caviar (MC). Therefore, the effects of different time course after preparation, gelation times, salt concentrations, and on rupture force and sensory scores in MC were studied. Mentsuyu containing 1% sodium alginate (w/w) was added to 5% (w/w) calcium lactate solution in a drop-by-drop manner using a plastic syringe; the solution immediately gelled to form MC. Rupture forces of MCs exhibited a time-dependent increase after preparation. MCs rupture force after 2.5 min of exposure to calcium lactate was higher than that after 1.5 min of exposure. Moreover, rupture force was higher for MCs made with low-salt (NaCl) mentsuyu than those made with normal salt mentsuyu. In sensory evaluation, MC after 30 min of preparation was stronger than that immediately after preparation. Overall, MC harden over the time after preparation, or with long exposure to calcium lactate, or with low NaCl concentration in foods. The scores for visual appearance and the impact of visual appearance on preference resulting from a combination of MC and Japanese thin wheat noodles (somen) were higher than scores for these properties when combining liquid mentsuyu and somen. Thus, the visual appearance of MC was novel and high-impact compared with liquid mentsuyu. These results suggest that MC is useful for developing novel and high-impact Japanese cuisine (Washoku).
       
  • Consumers’ perception of olive oil-based dressings evaluated by
           complementary techniques: Focus group and word association

    • Abstract: Publication date: Available online 30 August 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Antonella Roascio-Albistur, Adriana Gámbaro, Carmen IvankovichAbstractAromatized olive oils or olive oil based dressings have gained interest from the food industry since they expand the flavors offered to consumers. The present work compared the results obtained from the Word Association (WA) technique with those obtained from a Focus Group (FG) about olive oil, extra virgin olive oil and olive oil-based dressings, and analyzed the advantages of performing a FG prior to data analysis of WA. The results of the FG analyzed prior to the application of the WA technique allowed a better interpretation and understanding of the words associated by the consumers with each WA stimulus. The WA technique clearly differentiated preparations prepared from olive oil with the oils themselves, mainly in terms of taste, texture and combinations allowed.
       
  • Optimisation of the pH and boiling conditions needed to obtain improved
           foaming and emulsifying properties of chickpea aquafaba using a response
           surface methodology

    • Abstract: Publication date: Available online 30 August 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tomás Lafarga, Silvia Villaró, Gloria Bobo, Ingrid Aguiló-AguayoAbstractChickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional properties. The current paper aimed at optimising the foaming and emulsifying capacity of aquafaba, obtained by simulating domestic cooking conditions, as well as the stability of the generated foams and emulsions using a response surface methodology. In general, lowering the pH of the aquafaba using lemon juice and decreasing the chickpea:water ratio during boiling resulted in increased functional properties. The validation tests carried out confirmed the overall adequacy of the response surface models in predicting the functionality of the aquafaba. Moreover, the chickpea cooking water obtained using the optimised conditions was used to develop meringues and mayonnaises, which were compared to those obtained using egg proteins.
       
  • Sensory profile, biophenolic and volatile compounds of an artisanal ice
           cream (‘gelato’) functionalised using extra virgin olive oil

    • Abstract: Publication date: Available online 30 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Raffaele Sacchi, Nicola Caporaso, Gian Andrea Squadrilli, Antonello Paduano, Maria Luisa Ambrosino, Silvana Cavella, Alessandro GenoveseThis research aimed to characterise an innovative ‘gelato’ (Italian-style artisanal ice cream) made by adding extra virgin olive oil (EVOO) as a functional ingredient, in order to provide health benefits and a characteristic flavour. We report the chemical-physical and sensory profile of an artisanal ‘gelato’ made by adding EVOO (10% w/w) characterised by medium biophenol content (228 mg kg−1) and a green-herbaceous flavour with a moderately bitter taste. The total phenolic content of the functional EVOO ice-cream was 25 ± 0.94 mg kg−1. The additional presence of EVOO added some key volatile compounds, including trans-2-hexenal, 1-hexanol, cis-3-hexen-1-ol and trans-2-hexen-1-ol. The sensory analysis indicated the presence of a slight pungent flavour and “freshly cut grass” aroma, with a slight bitter note given by the EVOO in the ice cream.These findings could lead to the formulation of ice creams in which EVOO is used to partially replace milk fat, with improvement of nutritional profile, and designing new foods with innovative flavours.Graphical abstractImage 1
       
  • Gastronomic experience as a factor of motivation in the tourist movements

    • Abstract: Publication date: Available online 24 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juan M. Berbel-Pineda, Beatriz Palacios-Florencio, José M. Ramírez-Hurtado, Luna Santos-RoldánAbstractGastronomy has become one of the fundamental elements in the choice of a tourist destination (15% of tourists have, among their main motivations in choosing their tourist destination, the place's gastronomy). This has meant the birth of a new tourist modality, the so-called “Gastronomic Tourism”. However, research on gastronomic tourism has been scant. The principal aim of this work is a tourist destination's level of satisfaction, considering gastronomy as an element of tourist motivation. To do so, a survey has been carried out with 325 tourists after their visiting the city of Seville (one of the main tourist destinations in Spain). This has enabled us to know the motivations which stem from a specific behaviour and attitude towards this tourist destination. The results show that the gastronomic motivation influences the choice of the tourist destination and the gastronomic experience affects satisfaction. Furthermore, these tourists show a high level of satisfaction with the gastronomic offer of this destination, leading even to loyalty.
       
  • Mindful eating: Differences of generations and relationship of mindful
           eating with BMI

    • Abstract: Publication date: Available online 23 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Arzu Durukan, Açelya GülAbstractThe purpose of this study was to find the generational differences and similarities in mindful eating. For this cross-sectional study, Mindful Eating Questionnaire (MEQ) was chosen and the Turkish version of the questionnaire was used. Sub-scales of this version were Eating without Thinking, Emotional Eating, Eating Control, Awareness, Eating Discipline, Conscious Nutrition, and Interference. The questionnaire was published on the internet for one week in January 2019.143 males and 455 females aged 15–72 years had joined the survey. In this intergenerational study, there were 43 people from the baby boomers generation, 137 people from X generation, 383 people from Y generation, and 35 people from Z generation. Minimum BMI was 15.79 and maximum was 46.88 for the whole group. BMI values were inversely associated with MEQ score as expected. From this result, it can be said that mindful eating can play an important role in long-term weight maintenance. The mean value of Total Mindful Eating score appeared close to the upper limit in the specified range. This means the internet user participants of the study were mindful eaters. Baby boomers had higher scores for nearly each sub-scales than other generations. The competitive, individualist generation X had had significantly higher scores for Emotional Eating and conscious eating sub-scales than the other generations. The free spirit generation Y had no significant scores in this study. For the lonely, deeply emotional generation Z, mindfulness is not important.
       
 
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