Subjects -> FOOD AND FOOD INDUSTRIES (Total: 409 journals)
    - BEVERAGES (17 journals)
    - FISH AND FISHERIES (103 journals)
    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 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: 69)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
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: 2)
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 Food Science     Open Access   (Followers: 1)
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   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
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: 33)
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: 4)
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: 17)
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: 25)
Food Chemistry : X     Open Access   (Followers: 2)
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: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
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: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
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: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     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 Agricultural Science and Food Technology     Open Access   (Followers: 2)
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 Design     Hybrid Journal   (Followers: 2)
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: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
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  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
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: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
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 Industry     Open Access   (Followers: 1)
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 & Beverages     Open Access   (Followers: 1)
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: 4)

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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  [3207 journals]
  • 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 abstractImage 1
       
  • 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 abstractImage 1
       
  • 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.
       
 
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