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.

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 emulsions using a response...
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 results ...
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 bitter note given by the EVOO in ...
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 2019.143 m...
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 this work is a tourist dest...
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 industrial fishing technique and a pr...
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 7, 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 the differen...
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 25, 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 22, 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 potentially represents an innova...
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