Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico
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 (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 7, 2020 Category: Food Science Source Type: research

Review of Rick Fantasia French Gastronomy and the Magic of Americanism (Temple University Press: Philadelphia, 2018)
Publication date: Available online 19 February 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Máirtín Mac Con Iomaire (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 20, 2020 Category: Food Science Source Type: research

Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of Turkey cutlet
In 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 ...
Source: International Journal of Gastronomy and Food Science - February 15, 2020 Category: Food Science Source Type: research

Citrus aurantium L.: Cultivar impact on sensory profile
Publication date: Available online 11 February 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Diana De Santis, Maria Teresa FrangipaneAbstractThe 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 gover...
Source: International Journal of Gastronomy and Food Science - February 12, 2020 Category: Food Science Source Type: research

The potential of edible seaweed within the western diet. A segmentation of Italian consumers
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....
Source: International Journal of Gastronomy and Food Science - February 2, 2020 Category: Food Science Source Type: research

Characterization of the gastronomy of the city of Córdoba: Demographic influence
Publication date: Available online 31 January 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Rafael Moreno-Rojas, Alicia Moreno-Ortega, Luis M. Medina-CanalejoAbstractCórdoba'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...
Source: International Journal of Gastronomy and Food Science - February 1, 2020 Category: Food Science Source Type: research

Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters
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. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 29, 2020 Category: Food Science Source Type: research

Acquiring competence: Sommeliers on ‘good’ food and beverage combinations
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&rd...
Source: International Journal of Gastronomy and Food Science - January 26, 2020 Category: Food Science Source Type: research

Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey
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...
Source: International Journal of Gastronomy and Food Science - January 23, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: April 2020Source: International Journal of Gastronomy and Food Science, Volume 19Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 23, 2020 Category: Food Science Source Type: research

The physics of the mouthfeel of caviar and other fish roe
Publication date: Available online 5 December 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Thomas A. VilgisAbstract:Caviar 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. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 7, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: December 2019Source: International Journal of Gastronomy and Food Science, Volume 18Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 1, 2019 Category: Food Science Source Type: research

Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP
Publication date: Available online 28 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Noor Zafira Noor Hasnan, Sharifah Hafiza Mohd RamliAbstractThis 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 ...
Source: International Journal of Gastronomy and Food Science - November 30, 2019 Category: Food Science Source Type: research

How do pastry and culinary chefs design sensory complexity?
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. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 22, 2019 Category: Food Science Source Type: research

Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
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 ...
Source: International Journal of Gastronomy and Food Science - November 15, 2019 Category: Food Science Source Type: research

Acceptability of beer produced with dandelion, nettle, and sage
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 ...
Source: International Journal of Gastronomy and Food Science - November 13, 2019 Category: Food Science Source Type: research

Synaesthesia: The multisensory dining experience
Publication date: Available online 22 October 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence, Jozef YoussefAbstractThe phenomenon of synaesthesia has undoubtedly proved a great inspiration to a number of artists, designers, and marketers for more than a century now. In fact, novelists, poets, composers, and painters, such as Nabokov, Baudelaire, Scriabin, and Kandinsky, all used synaesthetic correspondences to inform their world-famous artworks. By contrast, chefs, the best of whom are increasingly being considered as artists in their own right, rarely seem to reference the condit...
Source: International Journal of Gastronomy and Food Science - October 24, 2019 Category: Food Science Source Type: research

The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate
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 preparat...
Source: International Journal of Gastronomy and Food Science - October 9, 2019 Category: Food Science Source Type: research

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
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 emulsion...
Source: International Journal of Gastronomy and Food Science - August 31, 2019 Category: Food Science Source Type: research

Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association
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 re...
Source: International Journal of Gastronomy and Food Science - August 30, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: October 2019Source: International Journal of Gastronomy and Food Science, Volume 17Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - August 24, 2019 Category: Food Science Source Type: research

Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil
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 bit...
Source: International Journal of Gastronomy and Food Science - July 31, 2019 Category: Food Science Source Type: research

Mindful eating: Differences of generations and relationship of mindful eating with BMI
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 ...
Source: International Journal of Gastronomy and Food Science - July 24, 2019 Category: Food Science Source Type: research

Gastronomic experience as a factor of motivation in the tourist movements
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 t...
Source: International Journal of Gastronomy and Food Science - July 24, 2019 Category: Food Science Source Type: research

Bluefin tuna and Cádiz: A pinch of history and gastronomy
Publication date: Available online 18 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Lucas Pérez-LlorénsAbstractAtlantic bluefin tuna (Thunnus thynnus) has been fished and traded since ancient times throughout the Mediterranean basin. As recorded by prominent Greek, Roman and Arab authors, it has played an important role in the culture and economy of Cádiz since Phoenician times, 3000 years ago. The ‘modern’ catching method, the almadraba, dates back to the late 14th century, consisting of a long and labyrinthine net. It is the oldest known indus...
Source: International Journal of Gastronomy and Food Science - July 18, 2019 Category: Food Science Source Type: research

Assessing the aesthetic oblique effect in painting and plating
Publication date: Available online 6 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence, Jozef Youssef, Charles Michel, Andy WoodsAbstractAnalysis of people's preferences concerning the orientation of paintings has revealed robust evidence for what is known as the aesthetic oblique effect. That is, horizontal/vertical lines are preferred, aesthetically-speaking, over oblique lines in painting by both artists and those who view their works. At the same time, however, researchers have also demonstrated the existence of a preference for linear food elements (be they presented on the...
Source: International Journal of Gastronomy and Food Science - July 8, 2019 Category: Food Science Source Type: research

High cooking skills do not lead to healthy mediterranean eating habits. Focus on catering students
Publication date: Available online 5 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cesare Altavilla, Pablo Caballero Pérez, Jose TuellsAbstractThe lack of human nutrition and dietetics knowledge may have a detrimental effect on the eating habits of catering students. The purpose of the study was to assess the adherence to the Mediterranean Diet of catering students. A cross-sectional descriptive study was carried out. 108 catering students completed the KIDMED questionnaire. The mean score and the confidence intervals were calculated. A Student’s t-test was used to evaluate th...
Source: International Journal of Gastronomy and Food Science - July 6, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: July 2019Source: International Journal of Gastronomy and Food Science, Volume 16Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 30, 2019 Category: Food Science Source Type: research

Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities
This study shows that there is a potential to develop new products with feijoa using the fruit, flower or leaves. The wide array of products developed with feijoa during the study such as chutney, sorbet, compote and spice powder, showed that gastronomy has an important role in maintaining local biodiversity while developing sustainable gastronomical products. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 26, 2019 Category: Food Science Source Type: research

A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens
In this study, milk, egg and gluten residues were analysed on clean food-contact surfaces to evaluate the effectiveness of cleaning and storage conditions in ten school kitchens. Results showed that using detergent with proteases, rinsing the utensils before use and wash by hand, reduced significantly the occurrence of allergens in kitchen surfaces or utensils. Some storage conditions such as keeping utensils in a cupboard or covered somehow, also protect the utensils from allergen post-contamination. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 23, 2019 Category: Food Science Source Type: research

Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour
Publication date: Available online 19 June 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sara Victoria Ángel-Rendón, Annamaria Filomena-Ambrosio, Sussy Cordon-Díaz, Edgar Ricardo Benítez-Sastoque, Luz Indira Sotelo-DíazAbstractOhmic heating is a novel technique that, until the past two decades, had been underutilized in the industry, particularly because of limitations in the development of applied devices. In recent years, ohmic heating applications have been studied in different varieties of food processing (i.e.: pork, beef, turkey, rice). This technique po...
Source: International Journal of Gastronomy and Food Science - June 20, 2019 Category: Food Science Source Type: research

Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures
In this study, with the aim to determine whether AAm formation could be reduced while palatability and antioxidant capacity were retained, doughnuts were made from milled grains with limited asparagine content. Frying doughnuts made from wheat flour for a longer period significantly increased antioxidant capacity and the amount of AAm generated. Frying doughnuts made from barley-blended flour with limited asparagine content for long periods significantly increased their antioxidant capacity and decreased the amount of AAm generated by 72%. The 28-person evaluation panel deemed them as good as the doughnuts made from wheat ...
Source: International Journal of Gastronomy and Food Science - June 18, 2019 Category: Food Science Source Type: research

Chefs meet scientists: GASTRO-SCIENCE-CHEF 2018
Publication date: Available online 5 June 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ole G. Mouritsen, Pia M. Sörensen, Roberto Flore (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 6, 2019 Category: Food Science Source Type: research

On the changing colour of food & drink
Publication date: Available online 23 May 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles SpenceAbstractThere is something of a tension between consistency and natural variation as far as the visual appearance properties of food and drink are concerned. While the majority of natural products tend to change their appearance as they age/ripen, many processed foods, by contrast, are specifically designed, or formulated, so as to maintain a consistent (optimal) visual appearance during the lifetime (or shelf-life) of the product. That said, food and beverage companies sometimes do suddenly ch...
Source: International Journal of Gastronomy and Food Science - May 24, 2019 Category: Food Science Source Type: research

Exploring innovation in a traditional sweet pastry: Pastel de Nata
Publication date: Available online 23 May 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sónia Oliveira, Patrícia Fradinho, Paulina Mata, Bruno Moreira-Leite, Anabela RaymundoAbstractPastel de Nata (Portuguese custard tart) is a traditional Portuguese pastry product, consumed in several parts of the world. Its popularity has led to the emergence of new products with similar characteristics as well as new versions of Pastel de Nata.The aim of this work was to develop an innovative food product inspired by Pastel de Nata. The product developed has a spherical shape and comprises a cr...
Source: International Journal of Gastronomy and Food Science - May 24, 2019 Category: Food Science Source Type: research

Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities.
This study shows that there is a potential to develop new products with feijoa using the fruit, flower or leaves. The wide array of products developed with feijoa during the study such as chutney, sorbet, compote and spice powder, showed that gastronomy has an important role in maintaining local biodiversity while developing sustainable gastronomical products. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 17, 2019 Category: Food Science Source Type: research

The changing role of the chef: A dialogue
Publication date: Available online 11 May 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Anne E. McBride, Roberto Flore (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 12, 2019 Category: Food Science Source Type: research

Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure
Publication date: Available online 20 April 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maria Lavilla, Idoia Olabarrieta, Daniel Lasa, Begoña Martínez, Gema Serrano, Andoni Luis Aduriz, Iñigo Martínez-de-MarañónAbstractHigh hydrostatic pressure is a well-known non-thermal technology used for food pasteurization. However, this technology can be applied to purposes beyond microbial inactivation. This work is focused on the effect of high hydrostatic pressure on yield and texture of fresh foie gras for gastronomical purposes. The impact of production met...
Source: International Journal of Gastronomy and Food Science - April 22, 2019 Category: Food Science Source Type: research

Reading the plate
Publication date: Available online 19 April 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles SpenceAbstractHow do diners visually inspect the plate when it is first placed down in front of them? Do any regularities in the patterns of visual inspection across diners (such as reading from top-left to bottom-right) provide useful predictions concerning the way in which the element(s) on the plate should be arranged? In this review, I look at the evidence concerning the perceptual/interpretational biases that may be elicited by placing various food elements at different positions on the plate,...
Source: International Journal of Gastronomy and Food Science - April 21, 2019 Category: Food Science Source Type: research

Sauces: An undiscovered healthy complement in Mexican cuisine
Publication date: Available online 16 April 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Alicia Paulina Cárdenas-Castro, Guadalupe del Carmen Perales-Vázquez, Laura A. De la Rosa, Víctor Manuel Zamora-Gasga, Víctor Manuel Ruiz-Valdiviezo, Emilio Alvarez-Parrilla, Sonia Guadalupe Sáyago-AyerdiAbstractGastronomic differences between the countries cuisines around the world were largely defined due to the diversification of the use of spices and condiments during the European colonization of America, Asia and Africa. Hence, gastronomy tells the story of thousands...
Source: International Journal of Gastronomy and Food Science - April 16, 2019 Category: Food Science Source Type: research

Tamales texture properties as a function of corn endosperm type
In this study, changes in the texture properties of tamales as a function of corn endosperm (hard, intermediate and soft endosperm) were evaluated. Tamales with the highest content of Flint (hard) cornmeal had the highest adhesiveness and the lowest gumminess. Conversely, tamales richer in Floury (soft) cornmeal had the highest gumminess and the lowest adhesiveness. Binary blends produce values close to the average, just as the Dent (intermediate) cornmeal yields intermediate effects. There was no synergistic or antagonistic effect caused by the mixture of the races cornmeal. Variations in the tamales texture properties ar...
Source: International Journal of Gastronomy and Food Science - April 15, 2019 Category: Food Science Source Type: research

Senior Foodies:A developing niche market in gastronomic tourism
Publication date: Available online 10 April 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): A. Balderas-Cejudo, I. Patterson, G.W. LeesonAbstractThe world's population is ageing. Because of these global demographic changes it has resulted in the increased participation of older (or senior) adults in tourism and leisure activities and has prompted governments and tourism providers in many developed regions of the world to identify senior travellers as a priority market. An increasingly healthy senior market segment now has the time and purchasing power to travel more frequently, because many want ...
Source: International Journal of Gastronomy and Food Science - April 10, 2019 Category: Food Science Source Type: research

Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics
Publication date: Available online 20 March 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): K. Wendin, P.A. Egan, V. Olsson, S. Forsberg, A. Nilsson, J.A. StenbergAbstractIn order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, t...
Source: International Journal of Gastronomy and Food Science - March 21, 2019 Category: Food Science Source Type: research

Cotton candy: A gastrophysical investigation
Publication date: Available online 14 March 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence, Arume Corujo, Jozef YoussefAbstractThe first mechanical device for making cotton candy, sometimes referred to as candy floss in the UK and New Zealand, and fairy floss in Australia, was patented in North America in the closing years of the 19th century. Ever since, this popular technique for transforming a simple base ingredient into a much more voluminous spun sugar confection (often with the addition of food colouring and flavouring) has been a popular staple treat for children in many pa...
Source: International Journal of Gastronomy and Food Science - March 15, 2019 Category: Food Science Source Type: research

Mise-en-place: Learning across disciplines
Publication date: Available online 13 March 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Claudia Schlegel, Kirsty Flower, Jozef Youssef, Beatrice Käser, Roger Kneebone (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 14, 2019 Category: Food Science Source Type: research

MasterChef recipes and takeaway foods: How do they compare?
Publication date: Available online 11 March 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jaclyn Coffey, David Raubenheimer, Anna Rangan, Margaret Allman-Farinelli, Stephen J. Simpson, Fiona O'LearyAbstractObjectiveTo examine the nutrient content and macronutrient percentages of meals representing two ends of the popular food spectrum, namely ‘fine dining’ recipes from MasterChef Australia (a television program), and Australian fast food meals, to determine commonalities and how they compare to nutrient recommendations.Designand Setting: Analysis of the nutritional composition of ma...
Source: International Journal of Gastronomy and Food Science - March 12, 2019 Category: Food Science Source Type: research

Personalized rock: A nostalgic fairground revival confection
Publication date: Available online 9 March 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence, Jozef YoussefAbstractRock candy is a popular confectionary item and has long been associated with the seaside funfair here in the UK. One of the distinctive features of so-called fairground rock is that it requires careful (time-consuming and skilled) construction in order to deliver the eye appeal associated with having text running through the centre of each and every stick. This difficult-to-produce design feature is all about enhancing the eye-appeal – one might, in fact, think of ...
Source: International Journal of Gastronomy and Food Science - March 10, 2019 Category: Food Science Source Type: research

The sensory acceptance and profile of Indonesian sambal-terasi: Impact of terasi type and concentration
Publication date: Available online 9 March 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mery Tambaria Damanik Ambarita, Katleen Raes, Bruno De MeulenaerAbstractTerasies are traditional Indonesian condiments based on rebon (planktonic shrimp), typically added to chili sauce (sambal-terasi). Terasies vary highly in composition and quality and therefore it is difficult to standardize sambal-terasi production. A hedonic test using 118 untrained panelists showed that the salty and the rebon flavor were key attributes of sambal-terasi determining consumer acceptance and preference. Sweetness, origin...
Source: International Journal of Gastronomy and Food Science - March 9, 2019 Category: Food Science Source Type: research

Physiochemical changes in sous-vide and conventionally cooked meat
Publication date: Available online 28 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Haris Ayub, Asif AhmadAbstractSous-vide cooking is a process in which food is cooked in heat stable vacuumed containers under controlled temperature (65–95 °C) for a specific time followed by low-temperature storage. Sous-vide is also used at temperatures lower than 65 °C. For instance, in LTLT cooking the temperature is often close to 60 °C or even 55 °C. It is applicable to a wide variety of food items. Changes in physical and chemical properties (moisture, pH, nutrients,...
Source: International Journal of Gastronomy and Food Science - February 28, 2019 Category: Food Science Source Type: research

From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer
Publication date: Available online 14 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): A. Eschevins, A. Giboreau, P. Julien, C. DacremontAbstractPairing food and beverages is a traditional practice in French gastronomy. Culinary literature provides recommendations in terms of food and beverage pairing but identifying general strategies to create a match is still difficult.This work aims at identifying what makes a match between food and beverage according to experts and at investigating whether explanations are domain-specific or generalizable. Explanation interviews (or self-confrontatio...
Source: International Journal of Gastronomy and Food Science - February 15, 2019 Category: Food Science Source Type: research