International Journal of Gastronomy and Food Science This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

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 method (by ...
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” or “b...
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 29, 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 23, 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