International Journal of Gastronomy and Food Science最新文献

Balancing culinary excellence with ethical responsibility: A scientific perspective on animal welfare in gastronomy 平衡烹饪卓越与道德责任：在烹饪动物福利的科学观点

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-05-11 DOI: 10.1016/j.ijgfs.2025.101203

Anastasio Argüello, Marta González-Cabrera, Antonio Morales-delaNuez, Lorenzo E. Hernández-Castellano, Manuel Betancor-Sánchez, Noemí Castro

{"title":"Balancing culinary excellence with ethical responsibility: A scientific perspective on animal welfare in gastronomy","authors":"Anastasio Argüello, Marta González-Cabrera, Antonio Morales-delaNuez, Lorenzo E. Hernández-Castellano, Manuel Betancor-Sánchez, Noemí Castro","doi":"10.1016/j.ijgfs.2025.101203","DOIUrl":"10.1016/j.ijgfs.2025.101203","url":null,"abstract":"<div><div>The culinary industry not only seeks gastronomic excellence but must also address society's mounting concern for animal welfare. This review explores scientific and technological advances shaping animal welfare across the contemporary food system, mapping five critical value-chain stages, animal breeding and rearing; transport and handling; slaughter practices; distribution and procurement; and culinary preparation, where ethical tensions and welfare risks converge. It synthesizes welfare frameworks from the “Five Freedoms” to sentience-based and competence models, highlighting empirical gaps, particularly for crustaceans and insects, that have prompted precautionary bans such as Switzerland's prohibition on boiling lobsters alive. It is catalog key innovations, cultured meat regulatory milestones on March 21 and July 2023, plant-based analogues from pea protein to seitan, and emerging insect-protein applications and assess their potential to decouple gastronomic quality from animal harm. By comparing EU and US regulatory frameworks and private certification schemes, it identify fragmented standards as a barrier to coherent supply-chain compliance. The paper concludes by outlining a roadmap to integrate animal welfare science into culinary curricula, foster multi-stakeholder partnerships, and leverage precision livestock and vertical-farming technologies to advance a sustainable, responsible, and compassionate gastronomy.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101203"},"PeriodicalIF":3.2,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942300","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}

引用次数: 0

Development of vegan ice cream made from Brazilian regional fruits 由巴西地区水果制成的素食冰淇淋的开发

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-05-11 DOI: 10.1016/j.ijgfs.2025.101201

Athos Buregio Candido, Antonio Castro Neto

{"title":"Development of vegan ice cream made from Brazilian regional fruits","authors":"Athos Buregio Candido, Antonio Castro Neto","doi":"10.1016/j.ijgfs.2025.101201","DOIUrl":"10.1016/j.ijgfs.2025.101201","url":null,"abstract":"<div><div>The consumption of vegan foods has been increasing in recent years, not only due to vegetarianism and veganism practices but also among individuals with dietary restrictions, such as lactose intolerance. Ice cream is a widely enjoyed and nutrient-rich food; however, there are few vegan ice cream options available. This study aims to develop a vegan ice cream recipe based on Brazilian regional fruits, specifically pitanga, umbu, and mangaba, providing a healthy dessert option for vegans and lactose-intolerant individuals while also valuing local flavors. A 2<sup>3</sup> factorial design was conducted to determine the number of recipes based on substitutes for animal-derived raw materials, and the best base vegan ice cream recipe was evaluated through sensory analysis and proximate composition. The best base ice cream recipe included almond extract, coconut oil, and xylitol as key ingredients. Regarding proximate composition, the values obtained were consistent with the literature and Brazilian ice cream regulations, and the most preferred flavor was mangaba. Despite its acceptance, the texture and taste were noted to be different from traditional dairy-based ice cream. Nevertheless, the developed ice creams proved to be promising as an animal-free food option with market potential. Further research should be conducted to develop more vegan food alternatives for this growing dietary trend, which shows significant market potential.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101201"},"PeriodicalIF":3.2,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937797","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}

引用次数: 0

The effect of combining various amounts of date palm seed powder (Phoenix dactylifera L.) on Moroccan sourdough bread's sensory, nutritional, and rheological characteristics: comparative study 混合不同量的椰枣籽粉对摩洛哥酵母面包感官、营养和流变特性的影响：比较研究

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-05-08 DOI: 10.1016/j.ijgfs.2025.101200

Elbatoul Hanoune , Ouahiba Laout , Ricardo Salomón-Torres , Kawtar Jdaini , Abdessamad Ait Benlabchir , Nabil Moujaoui , Kamal Guerrouj , Aditya Parmar , Karim Kadri , Mohammed Aziz Elhoumaizi

{"title":"The effect of combining various amounts of date palm seed powder (Phoenix dactylifera L.) on Moroccan sourdough bread's sensory, nutritional, and rheological characteristics: comparative study","authors":"Elbatoul Hanoune , Ouahiba Laout , Ricardo Salomón-Torres , Kawtar Jdaini , Abdessamad Ait Benlabchir , Nabil Moujaoui , Kamal Guerrouj , Aditya Parmar , Karim Kadri , Mohammed Aziz Elhoumaizi","doi":"10.1016/j.ijgfs.2025.101200","DOIUrl":"10.1016/j.ijgfs.2025.101200","url":null,"abstract":"<div><div>Date seed powder, known for its high dietary fiber and antioxidant content, offers a viable way to improve Moroccan sourdough bread, which is famous for its distinct taste, texture, and health benefits. In response to the increased interest in alternative ingredients, this study investigates the incorporation of date seed powder into traditional sourdough bread-making methods. The study examines the impact of different amounts of date seed powder on the sensory, rheological, and nutritional properties of sourdough bread. The results demonstrate that the inclusion of 10 % date seed powder notably improves sensory attributes (<em>p</em> < 0.05). Moreover, the incorporation of date seed powder upholds the structural integrity (dough resistance ‘P’ = 66.67 mmH<sub>2</sub>O) and porosity (baking strength ‘W’ = 197.67x10<sup>−4</sup> J) of the bread while decreasing disintegration time (dough extensibility ‘L’ = 77 mm), thus displaying enhanced rheological qualities compared to regular bread integrated with date seed powder. The nutritional composition of the bread is also enriched, manifesting elevated levels of protein, fat, fiber, and ash, particularly dietary fiber, exhibiting a correlation of <em>r</em> = 0.996 at 95 % confidence level. Nevertheless, at a concentration of 15 % date seed powder, despite the continuous enhancements in nutritional features, there is a deterioration in rheological and sensory properties.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101200"},"PeriodicalIF":3.2,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071922","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}

引用次数: 0

Formulation and characterization of pitaya-based sauces: Quality, acceptability, and microbial stability 火龙果酱的配方和特性：质量、可接受性和微生物稳定性

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-05-08 DOI: 10.1016/j.ijgfs.2025.101196

Beatriz Mejía-Garibay, Camila Salom-Fernández, Aurelio López-Malo, Emma Mani-López

{"title":"Formulation and characterization of pitaya-based sauces: Quality, acceptability, and microbial stability","authors":"Beatriz Mejía-Garibay, Camila Salom-Fernández, Aurelio López-Malo, Emma Mani-López","doi":"10.1016/j.ijgfs.2025.101196","DOIUrl":"10.1016/j.ijgfs.2025.101196","url":null,"abstract":"<div><div>This work aimed to formulate two sauces (sweet and spicy) using pitaya “de mayo” and evaluate their physicochemical and sensory properties, consistency, viscosity, and proximal composition. In addition, microbial stability was determined for four weeks. Concentrated pitaya pulp (70 °Brix) was obtained and used to prepare sweet and spicy sauces. pH, °Brix, color, consistency, viscosity, proximal composition, and sensory attributes (flavor, texture, and appearance using an acceptance test) were determined in both sauces. pH of the sauces was ≤4.3, °Brix was between 21 and 24, the color was deep-red, and the consistency was reasonably good. Averages scores for the tested sensory attributes were ∼4.5 (between “like” and “like a lot”), and no significant differences in the acceptability level for both sauces were observed. Total mesophilic aerobic bacteria (TMAB), total coliforms, and yeast and mold remained <10 CFU/g after 2 weeks at 35 °C while after 28 days, TMAB reached 2.1 log and 1.7 log yeast and mold in sweet sauce and lower counts in spicy sauce. Pitaya, as a base ingredient in sauces, provides an alternative for preserving and consuming it.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101196"},"PeriodicalIF":3.2,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069627","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}

引用次数: 0

From restriction to Openness: Reproduction and innovation in vegan eating practices 从限制到开放：素食实践的再生产与创新

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-05-07 DOI: 10.1016/j.ijgfs.2025.101198

Isabel M. Aguilera Bornand , Carlo Nuñez Concha , Claudia Giacoman

引用次数: 0

The impact of olive oil tourism on multisensory experiences and tourist loyalty 橄榄油旅游对多感官体验和游客忠诚度的影响

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-05-07 DOI: 10.1016/j.ijgfs.2025.101195

Min-Pei Lin , Chin-Han Lin , Nayra Llonch-Molina , Estela Marine-Roig

{"title":"The impact of olive oil tourism on multisensory experiences and tourist loyalty","authors":"Min-Pei Lin , Chin-Han Lin , Nayra Llonch-Molina , Estela Marine-Roig","doi":"10.1016/j.ijgfs.2025.101195","DOIUrl":"10.1016/j.ijgfs.2025.101195","url":null,"abstract":"<div><div>The aim of this study was to investigate the multisensory experience of tourists who provided online reviews of olive oil tours, as well as the impact of such experiences. Spain is a country known worldwide for its olive trees and for the production and quality of extra virgin olive oil. This study proposes three complementary theoretical models and a mixed methods framework based on online reviews to measure the impact of multisensory tourism experiences on destination image through participant satisfaction and loyalty. Quantitative and qualitative analyses were conducted using 859 visitor reviews (546 English and 313 Spanish) published on the TripAdvisor website. Quantitative methods included word frequency and multisensory experience reviews supplemented by descriptive statistics. Qualitative analysis involved theme content analysis. The results of this study show that olive oil tourism is characterised by special interest tourism and multisensory experiences, that provide tourists with memorable memories and indirectly enhance destination image, satisfaction, loyalty and intention to purchase souvenirs. The professionalism and knowledge transmission of good tour guides are the main factors, and this study also proposes the management strategy of sensory marketing and tour guide training according to the cultural differences of different language tourists.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101195"},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942299","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}

引用次数: 0

Destination choice intentions based on attitudes toward local cuisine: The empirical study from an emerging country 基于对当地美食态度的目的地选择意向：来自新兴国家的实证研究

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-05-06 DOI: 10.1016/j.ijgfs.2025.101194

Thi-Phuoc Bui , Thang Quyet Nguyen , Hsiao-Ching Lee

引用次数: 0

New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector 新的北欧烹饪在实践：储存和保存做法的手段，为一个有弹性的餐厅部门

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-05-06 DOI: 10.1016/j.ijgfs.2025.101193

Joachim Sundqvist , Matilda Marshall

{"title":"New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector","authors":"Joachim Sundqvist , Matilda Marshall","doi":"10.1016/j.ijgfs.2025.101193","DOIUrl":"10.1016/j.ijgfs.2025.101193","url":null,"abstract":"<div><div>Since the rise of the New Nordic Cuisine, ideas relating to local, seasonal, traditional and sustainable food has permeated parts of the Swedish restaurant sector, including inspiration from past preservation and storage practices. However, there is little knowledge of how preservation and long-term storage in general is practiced within restaurants’ daily operations. The aim of the article is therefore to explore if and how preservation and storage practices in restaurants, as emphasized by the NNC movement, could be scaled up to support a transition towards a more resilient and sustainable hospitality industry. By identifying opportunities and challenges through interviews with restaurant professionals and wholesalers, it seeks to provide a nuanced understanding of the role these practices can play in enhancing food security and resilience in the Nordic gastronomy. While restaurants use preservation methods in line with their gastronomic philosophy to create specific flavors and meal experiences, there are many constraints to expand such practices further. These challenges are located within the restaurant practice, i.e. “doing restaurant”, more specifically material and social constraints vis-à-vis storage space, economy, recruitment of skilled staff, the risks associated with fermentation and the perceived relevancy of preserving and storing food for long-term use. We argue that with skilled restaurant personnel and access to food, the restaurant could become an important actor for maintaining a more resilient food system at the local scale. With the right incentives, the restaurant sector could ensure that the relevant skills are maintained if preservation once again should become a necessity.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101193"},"PeriodicalIF":3.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143932228","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}

引用次数: 0

The role of local people in the tourism of local cuisine culture: The case of Zonguldak province 当地人在地方饮食文化旅游中的作用——以宗古达省为例

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-04-30 DOI: 10.1016/j.ijgfs.2025.101192

Sibel Özdemir

{"title":"The role of local people in the tourism of local cuisine culture: The case of Zonguldak province","authors":"Sibel Özdemir","doi":"10.1016/j.ijgfs.2025.101192","DOIUrl":"10.1016/j.ijgfs.2025.101192","url":null,"abstract":"<div><div>The aim of this study is to determine the attitudes of local people living in Zonguldak province towards the integration of local cuisine into tourism and to analyse whether these attitudes differ according to demographic variables. In this direction, local promotion, welfare and economic impact, socio-cultural and economic development, and local government support dimensions that affect the attitudes of the people were examined. The quantitative method was adopted in the study, and a questionnaire was used as a data collection tool. After ethics committee approval, data were collected from 419 participants. The data were analyzed using reliability analysis (α = 0.876), independent sample <em>t</em>-test, and one-way analysis of variance (ANOVA). The findings showed that demographic variables created significant differences, especially in the dimensions of local promotion, economic contribution, and local government support. Significant differences were observed in some dimensions according to variables such as gender, age, income, and field of study. As a result, it has been determined that the attitudes of local people should be taken into consideration in tourism strategies and demographic characteristics are effective on these attitudes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101192"},"PeriodicalIF":3.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907491","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}

引用次数: 0

Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques 利用GC-O-MS和感官分析技术对发酵辣椒感官评价体系进行表征

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-04-28 DOI: 10.1016/j.ijgfs.2025.101191

Zhonghui Mu , Yuzhang Zhu , Li Ran , Cen Li , Jing Jin , Lincheng Zhang , Shuoqiu Tong , Yongjun Wu

{"title":"Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques","authors":"Zhonghui Mu , Yuzhang Zhu , Li Ran , Cen Li , Jing Jin , Lincheng Zhang , Shuoqiu Tong , Yongjun Wu","doi":"10.1016/j.ijgfs.2025.101191","DOIUrl":"10.1016/j.ijgfs.2025.101191","url":null,"abstract":"<div><div>This research addresses the lack of a standardized sensory evaluation framework for Guizhou fermented chili peppers (<em>Capsicum annuum</em> L.). By integrating instrumental and sensory analysis techniques, we developed a sensory lexicon, sensory wheel, and predictive evaluation model. Ten representative samples from five regions in Guizhou Province were analyzed using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory evaluation to assess their sensory attributes, physicochemical properties, and aroma components. Results indicate that esters and alcohols dominate the aroma profile. Principal component analysis (PCA) and partial least squares regression (PLSR) identified key variables influencing sensory quality: b∗ value, total acidity, ethyl acetate, 2-heptanol, sulfur compounds (diallyl sulfide, diallyl disulfide, and diallyl trisulfide), and linalool had a positive impact on sensory quality, whereas total sugar, reducing sugar, pH, and phenethyl acetate had negative effects. These findings provide a quantitative framework for evaluating the sensory quality of Guizhou fermented chili peppers.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101191"},"PeriodicalIF":3.2,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902539","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}

引用次数: 0