Journal of Ethnic Foods最新文献_第3页

Can Bulgarian Yogurt enhance astronauts’ performance during the Mars Missions? 保加利亚酸奶能提高宇航员在火星任务中的表现吗？

Journal of Ethnic Foods Pub Date : 2023-12-01 DOI: 10.1186/s42779-023-00211-5

Izabela Shopova, Diana Bogueva, Maria Yotova, S. Danova

引用次数: 0

Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants, functional attributes and shelf life 为开发具有更好的感官、质地、抗氧化剂、功能属性和保质期的印度传统乳制品草本苹果 rabri，实现工艺变量标准化

Journal of Ethnic Foods Pub Date : 2023-12-01 DOI: 10.1186/s42779-023-00213-3

Rajnee Lata, Ved Prakash Jaiswal, Veena Paul, A. Tripathi, Aparna Agarwal, D. C. Rai

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Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe 探索印度尼西亚传统土著发酵食品--发酵榴莲酱 tempoyak：马来部落的典型特征

Journal of Ethnic Foods Pub Date : 2023-12-01 DOI: 10.1186/s42779-023-00206-2

Lutfi Anggadhania, R. Haryo, Bimo Setiarto, Dandy Yusuf, Lutfi Anshory, M. Royyani

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Soybean isoflavones potentially prevent sarcopenia: a systematic review 大豆异黄酮可预防肌肉疏松症：系统综述

Journal of Ethnic Foods Pub Date : 2023-12-01 DOI: 10.1186/s42779-023-00210-6

Sang-Yeob Lee, Jun-Il Yoo

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Background of Peruvian gastronomy and its perspectives: an assessment of its current growth 秘鲁美食的背景及其前景：对其发展现状的评估

Journal of Ethnic Foods Pub Date : 2023-12-01 DOI: 10.1186/s42779-023-00212-4

Joaquín Aguirre-Sosa, María Luisa Dextre-Jauregui, Michelle Lozano-Urbano, Jorge Alberto Vargas-Merino

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Pempek Palembang: history, food making tradition, and ethnic identity Pempek Palembang：历史、食品制作传统和民族特性

Journal of Ethnic Foods Pub Date : 2023-11-22 DOI: 10.1186/s42779-023-00209-z

F. R. Wargadalem, Leli Yulifar, Farida Ratu, Wargadalem

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On considering Australia: exploring Indonesian restaurants in promoting ethnic foods as an instrument of Indonesian gastrodiplomacy 考虑澳大利亚：探讨印尼餐馆如何将推广民族食品作为印尼美食外交的一种手段

Journal of Ethnic Foods Pub Date : 2023-11-20 DOI: 10.1186/s42779-023-00207-1

Meilinda Sari Yayusman, Umi Karomah Yaumidin, Prima Nurahmi Mulyasari

引用次数: 0

The globalization of bibimbap: focusing on the diversity of modernization of bibimbap 拌饭的全球化:关注拌饭现代化的多样性

Journal of Ethnic Foods Pub Date : 2023-11-01 DOI: 10.1186/s42779-023-00195-2

Eun-Gyung Mun, Young-Eun Lee, Youn-Soo Cha

{"title":"The globalization of bibimbap: focusing on the diversity of modernization of bibimbap","authors":"Eun-Gyung Mun, Young-Eun Lee, Youn-Soo Cha","doi":"10.1186/s42779-023-00195-2","DOIUrl":"https://doi.org/10.1186/s42779-023-00195-2","url":null,"abstract":"Abstract Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables ( namul ), vegetable oil (sesame and perilla), and jang (gochujang, ganjang, or doenjang) on top of warm rice. Since ancient times, bibimbap has been served on a table of various classes, from the royal court to the common people, and it has the convenience of meals and the spirit of community. Therefore, bibimbap is for many people to gather an eat deliciously. The famous bibimbap regions in Korea include Jeonju, Jinju, and Andong, and each has its characteristics. Depending on the serving style, they can be divided into brass or stone pot bowls. Depending on the main ingredients, it is also divided according to vegetables, grains, meat, and seafood. Additionally, restaurants specializing in bibimbap are prevalent in Korea, and there are many commercially launched products such as retort food, in-flight meal, and ingredients for bibimbap. Bibimbap is responsible for the Korean table by combining various fields from gourmet to homemade meals. As can be seen from this point, bibimbap has the characteristics of a customized meal as the characteristic of consumers being able to choose food ingredients are remarkable. Bibimbap is a food that can be applied without time, space, and individual restrictions by combining various foods in one bowl to balance and harmonize with each other.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"6 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135166031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beef as intangible cultural heritage in Botswana: a documentary review 牛肉作为博茨瓦纳的非物质文化遗产:纪录片回顾

Journal of Ethnic Foods Pub Date : 2023-11-01 DOI: 10.1186/s42779-023-00199-y

Delly M. Chatibura

引用次数: 0

Appraisal of some ethnic milk products from minor milch animal species around the world: a review 世界少数乳动物少数民族乳制品评价综述

Journal of Ethnic Foods Pub Date : 2023-11-01 DOI: 10.1186/s42779-023-00205-3

Prajasattak Kanetkar, Vinod Kumar Paswan, Hency Rose, Abdelrazeq M. Shehata, Jude Felix, Durga Shankar Bunkar, Aman Rathaur, S. Yamini, Basant Kumar Bhinchhar

{"title":"Appraisal of some ethnic milk products from minor milch animal species around the world: a review","authors":"Prajasattak Kanetkar, Vinod Kumar Paswan, Hency Rose, Abdelrazeq M. Shehata, Jude Felix, Durga Shankar Bunkar, Aman Rathaur, S. Yamini, Basant Kumar Bhinchhar","doi":"10.1186/s42779-023-00205-3","DOIUrl":"https://doi.org/10.1186/s42779-023-00205-3","url":null,"abstract":"Abstract Cattle and buffalo are the main species producing milk for human consumption. Minor milch species such as goat, sheep, camel, horse, yak, donkey, and reindeer make up a less significant portion of the total milk supply in the dairy sector as their production share is relatively small. However, in recent years, people have started to recognize the numerous health and nutritional benefits of milk from these minor milch species. There is a rich diversity of traditional dairy products in the world, among which the ethnic products made from the milk of minor dairy species have a solicitous place in their region of origin. The ingredients and composition of these products and the preparation methods impart their characteristic taste and flavour along with their typical nutritional and functional health benefits. Anti-microbial, probiotic, antioxidant, nutraceutical, and other health-promoting qualities are the few benefits of these products. However, lack of research and developmental activities, promotions and advertisements of ethnic milk products of minor milch species have led to their limited awareness among the consumers. In view of the above, the present review attempts to discuss some of the important ethnic milk products around the world from the milk of minor milch species.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"172 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135161531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0