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.

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 crispy coating...
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 method of the raw material and the effe...
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 20, 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 of generations in a country a...
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 14, 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?
ConclusionsThe results indicate there are commonalities in the macronutrient percentages of highly palatable meals from mass market and prestige ends of the food spectrum. The high fat and saturated fat levels of both cuisine types coupled with poor fibre and micronutrient density is concerning given the meals popularity and the high rates of nutrition-related diseases. (Source: International Journal of Gastronomy and Food Science)
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 it a...
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