International Journal of Gastronomy and Food Science最新文献

{"title":"Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity","authors":"","doi":"10.1016/j.ijgfs.2024.101036","DOIUrl":"10.1016/j.ijgfs.2024.101036","url":null,"abstract":"<div><div>Nigerian pepper soup, a traditional dish deeply rooted in the country's culinary heritage, holds significant cultural importance both year-round and during festivities. Despite its name, the dish is primarily seasoned with chili peppers, rather than black pepper, giving it its characteristic heat and flavor. This research explores the cultural and health significance of Nigerian pepper soup, with a particular focus on its antimicrobial properties. Ingredients such as ginger, garlic, and chili peppers have been shown to possess antioxidant and antibacterial qualities, contributing to the soup's reputed healing properties. The dish showcases a variety of flavors and ingredients, including goat, chicken, assorted meats, catfish, and even vegetarian adaptations, catering to diverse palates. Additionally, the study examines modern adaptations, such as fusion flavors and health-conscious versions, alongside the traditional recipe. This comprehensive exploration highlights the dish's cultural importance, rich flavors, and potential health benefits, securing its place as a standout in both Nigerian and global culinary traditions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Learning-to-thrive in the dark kitchen environment: An organisational learning theory perspective","authors":"","doi":"10.1016/j.ijgfs.2024.101031","DOIUrl":"10.1016/j.ijgfs.2024.101031","url":null,"abstract":"<div><div>Drawing on the underpinnings of organisational learning theory, this study delves into the experiences of dark kitchen leaders to examine the relevance of learning, how learning is demonstrated, and what future learning directions are relevant within their environment. To achieve these objectives, semi-structured face-to-face and online interviews were conducted with owners and managers of dark kitchens. Various critical conceptual dimensions resulted from the qualitative content and data structure analysis undertaken. First, applied, methodical, nurturing and bonding learning are exemplars of its relevance for the dark business's strategy. Second, learning is illustrated through bottom-line, personal, and professional growth, together with taking in new knowledge. Third, crucial forms of future learning are associated with the illuminating, inspired, and contemporary learning dimensions. Further reflection upon these dimensions led to the ‘learning-to-thrive’ framework, which extends and deepens the understanding of the study's analysis and underscores several practical and theoretical implications.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Haute cuisine: A mixed-methods approach to assess gastronomic offer nutritional adequacy and importance given by chefs to food and nutrition guidelines","authors":"","doi":"10.1016/j.ijgfs.2024.101034","DOIUrl":"10.1016/j.ijgfs.2024.101034","url":null,"abstract":"<div><div>In recent years, a growing interest of society for out-of-home food experiences has been observed, concurrently with an increasing number of restaurants associated to haute cuisine. However, data on the nutritional adequacy of the meals offered in these restaurants is lacking. This study aimed to evaluate the perception of haute cuisine chefs in Portugal about the importance attributed to food and nutrition recommendations when planning their gastronomic offer and to assess the nutritional adequacy of the meals offered in these restaurants. A mixed-methods, cross-sectional study was conducted, in which all chefs from Michelin star-awarded restaurants in Portugal, in accordance to the Michelin Guide 2022 edition, were eligible and invited to participate. A qualitative content analysis of semi-structured face-to-face individual interviews (n = 11 chefs) and a quantitative assessment of the nutritional composition of appetizers, main courses and desserts (n = 29 recipes) were conducted between January and June of 2022. The majority of chefs reported giving much importance to nutrition principles while planning their menus, also showing positive attitudes and opinions towards healthy food practices and future partnerships with nutritionists. However, knowledge and perceptions regarding nutrition concepts were, in general, inconsistent and unobjective. Recipes' median energy contents ranged between 549 kcal/serving in meat courses and 1594 kcal/serving in desserts, with total fat contribution at around or above 40% of total energy value (TEV). Median saturated fat contents varied between 14% and 21% of TEV in appetizers and desserts, respectively. Sugar contents were the highest in desserts (median: 49% of TEV). Salt was particularly high in seafood dishes (median: 12.9 g/serving). The recipes evaluated showed an inadequate nutritional profile, with energy, total fat, sugar and salt contents frequently above maximum recommendations. Strategies aimed at improving chefs’ culinary practices are needed, namely through the enhancement of their literacy and awareness regarding nutrition principles. Their openness to collaborate with nutrition specialists should be exploited as an opportunity for future interventions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142445261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How does food neophobia affect local food preferences?","authors":"","doi":"10.1016/j.ijgfs.2024.101032","DOIUrl":"10.1016/j.ijgfs.2024.101032","url":null,"abstract":"<div><div>The term “food neophobia” is used to describe the behavior of individuals who exhibit a fear of new or unfamiliar foods. The phenomenon of food neophobia can influence the consumption of novel foods by tourists during their visits to unfamiliar destinations. This paper sets out to determine the moderating role of food neophobia in the effect of local food consumption value on attitudes and behavioral intentions towards local food. In this context, a questionnaire was used to measure the values, attitudes, behavioral intentions and food neophobia levels of 509 foreign tourists visiting Turkey (Istanbul province) towards Turkish food. The findings show that consumption values such as emotional, epistemic, health, taste/quality and price value the attitudes of foreign tourists towards local foods. In addition, food neophobia has a moderating role in the effects of health value and epistemic value on attitudes towards local foods.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective","authors":"","doi":"10.1016/j.ijgfs.2024.101029","DOIUrl":"10.1016/j.ijgfs.2024.101029","url":null,"abstract":"<div><div>Street food has become an essential sector that attracts tourists' attention daily. Despite its positive impact on local development, the street food sector does not receive sufficient attention from policymakers. The contributions of the local street food industry are linked to the social, economic and environmental dimensions of sustainability. This research examined the relationship between tourists' cognitive and affective evaluations of street food in the context of sustainability. In addition, it investigated the role of tourists’ attitudes towards organic food and their pursuit of health and naturalness in this relationship. Data were collected online using a survey technique, with 343 volunteer tourists participating in the study. A convenience sampling technique was used, and the research model was analysed using the PLS-SEM technique. The findings supported that cognitive evaluations of sustainability in the context of street food influence the construction of the meaning of sustainability. In addition, the mediating effect of attitudes towards organic food and the pursuit of health and naturalness in this relationship was identified. The results provide theoretical and practical implications for the relationships explored.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainability of traditional meat dishes with fruit","authors":"","doi":"10.1016/j.ijgfs.2024.101030","DOIUrl":"10.1016/j.ijgfs.2024.101030","url":null,"abstract":"<div><div>This study investigates the cultural and gastronomic sustainability of traditional meat dishes in Mardin that include fruits. The study employed a qualitative research method and an in-depth interview technique. The data collection tool was a semi-structured interview form that included demographic information in the first part and questions evaluating the cultural and gastronomic sustainability of Mardin's traditional meat dishes, namely İncasiyye, Alluciye, and Firkiye, in the second part. The study presents the participants' experiences cooking traditional dishes such as İncasiyye, Alluciye, and Firkiye. All participants consistently used the main ingredients, including dried black plum, green plum, wild plum, and meat. However, some participants added extra ingredients to enhance the dishes. The study highlights the significance of passing down the preparation of traditional meat dishes to future generations, contributing to their cultural and gastronomic sustainability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond","authors":"","doi":"10.1016/j.ijgfs.2024.101027","DOIUrl":"10.1016/j.ijgfs.2024.101027","url":null,"abstract":"<div><div>The development of 3D food printing is evolving, particularly in high-end restaurants, since 2013 when the first complex 3D printed chocolate concept for gastronomy was developed. In 2014, several 3D food printers were launched specifically to suit requirements from the culinary sector. These technology companies often partnered with renowned chefs who developed recipes, showcased the printers and served their food products in their restaurants. Chefs often worked in teams with e.g. food designers, technologists, engineers, and nutritionists to create dishes for events and for their own restaurant customers. From Michelin starred restaurants, pop-up events to pizzerias, 3D food printers were starting to make an appearance from 2015. Then with the adoption of the 2030 Agenda for Sustainable Development, at the UN Sustainable Development Summit in 2015, the type of 3D printed foods that chefs started to develop and serve would take a new direction. By 2017 3D printed foods which were suitable for specific diets, were emerging, such as those for people with dysphagia, allergies or intolerances. While some chefs, bakers and pâtissiers focused on designing foods to meet nutritional requirements, others were involved in the reduction of food waste in restaurants, or recipe development and design of sustainable protein-based foods. Other culinarians undertook to design novel and innovative foods for customers to enjoy as a dining experience. The gastronomic evolution of 3D printed food (3DPF) from 2013 to the present day is reviewed and developments which are likely to influence the culinary sector in the coming years are explored.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology","authors":"","doi":"10.1016/j.ijgfs.2024.101026","DOIUrl":"10.1016/j.ijgfs.2024.101026","url":null,"abstract":"<div><div>Additive manufacturing, also referred to as three-dimensional printing, offers the food industry a plethora of innovative processing techniques. This technology enables the rapid production of complex objects without being hindered by design intricacies, granting designers unparalleled freedom to explore novel geometric forms sans molds. Hydrocolloids, hydrophilic compounds serving as thickening or gelling agents, play a pivotal role in altering food system properties and enhancing mechanical stability during printing. In a study focused on cake batter, xanthan gum was incorporated at varying proportions (0.5%, 1%, 1.5%, and 2%) to assess printability and optimize printing parameters. Findings demonstrated a significant improvement in printability with the addition of xanthan gum, ensuring structural integrity throughout the printing process. Notably, cakes with higher xanthan gum content exhibited poorer extrusion and shape irregularities due to increased viscosity, while lower content resulted in enhanced fluidity but compromised shape accuracy. Optimal results were observed with 1% xanthan gum, showcasing superior flowability and mechanical strength, as indicated by dynamic viscoelastic properties. Further analysis revealed that specific printing parameters, including nozzle diameter (1.24 mm), printing pressure (3.3 bar), and nozzle movement speed (33.55 mm/s), yielded the best results, producing accurately shaped 3D printed objects with minimal variations in dimensions and weight. These findings underscore the potential of additive manufacturing in revolutionizing food production processes through meticulous material manipulation and parameter optimization.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Viability of 3D printing of andean tubers and tuberous root puree","authors":"","doi":"10.1016/j.ijgfs.2024.101025","DOIUrl":"10.1016/j.ijgfs.2024.101025","url":null,"abstract":"<div><div>Three-dimensional (3D) printing is revolutionizing the industry. This technology can potentially transform and improve challenges in the food industry. This study evaluated the viability of 3D printing of puree made from camote and mashua flours. Before drying and grinding, the roots were pretreated with cooking and microwaving. First, the microstructure of the flours was evaluated using A Scanning Electron Microscope (SEM). The physicochemical, rheological, and extrusion properties of the purees were assessed. Furthermore, image analysis was conducted to observe the effect of time on 3D-printed figures. Four formulations were evaluated: Camote cooked (CamC), Camote microwaved (CamM), Mashua cooked (MasC), and Mashua microwaved (MasM), all containing a percentage of whole milk. SEM results revealed that heat treatments influence grain shape in mashua, leading to round or oval grains; this behavior was not observed in camote treated by microwave. X-ray diffraction (XRD) analysis shows that microwaved camote granules retain their crystalline structure and shape. High water activity values were observed in camote samples; these results could be due to starch and sugar content. Color analysis revealed differences between samples less appreciable by the human eye in mashua. Rheological analysis indicated a solid behavior, with both G∗ and G′ values similar to or higher than G″ and significant differences among all samples. The tangent values were &lt;1, indicating elastic properties dominated in all samples. Cooked samples showed better proportion fidelity than microwaved ones due to the retrogradation process. The study suggests camote and mashua flours pretreated by cooking present better printability than microwaving. This effect can be related to the higher starch denaturation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality changes and spoilage microbial community succession of steamed cold noodles (Liangpi) at different temperatures","authors":"","doi":"10.1016/j.ijgfs.2024.101024","DOIUrl":"10.1016/j.ijgfs.2024.101024","url":null,"abstract":"<div><p>Steamed cold noodles (Liangpi) are traditional high-moisture starchy foods that are widely consumed in China for their refreshing taste. However, the relationships between the microbial community and the changes in the quality and flavor of Liangpi during storage have not been elucidated. Low-temperature storage (11 °C) effectively inhibited the growth of microorganisms and maintained the moisture and color of Liangpi, but as the hardness increased, the springiness and chewiness decreased rapidly. Short-term storage at 25 °C and 37 °C did not significantly change the color or texture, but the number of microorganisms increased immediately. After 12 h at 37 °C, the total plate count increased by 5.3 log CFU/g. Volatile organic compound (VOC) analysis revealed that after 1 day of storage at 11 °C, 25 °C, and 37 °C, 2-pentylfuran disappeared, and the contents of alcohols, ketones, esters, and olefins increased significantly. The microbial diversity results revealed that <em>Bacillus</em> was the absolute dominant bacterial genus at 25 °C and 37 °C, <em>Acinetobacter</em> was the dominant genus at 11 °C, and <em>Byssochlamys</em> and <em>Sporidiobolus</em> were the dominant fungal groups causing spoilage, which may contribute to the production of VOCs associated with their off-flavor nature during storage. These results provide a reference for optimizing storage conditions to extend the shelf-life of Liangpi.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}