International Journal of Gastronomy and Food Science最新文献

{"title":"Dried shrimp in Bahian food culture: An ancestral ingredient and a culinary identity","authors":"Elba Santos da Boa Morte ,&nbsp;Bianca Martinez Neves ,&nbsp;Pedro Paulo Lordelo Guimarães Tavares ,&nbsp;Lara Conceição Campos Pena ,&nbsp;Ryzia de Cassia Vieira Cardoso","doi":"10.1016/j.ijgfs.2024.101064","DOIUrl":"10.1016/j.ijgfs.2024.101064","url":null,"abstract":"<div><div>The cuisine of Bahia, a state in Brazil, originates from African, indigenous, and European cultures, and its recipes are widespread in books and popular knowledge. Among the characteristic ingredients is the dried shrimp, which is used as a seasoning or as the main ingredient. This study sought to investigate the first uses of dried shrimp and its roles in Bahian cuisine. A review was carried out, based on classic books on Brazilian and Bahian dishes and a survey of recipes using dried shrimp, identifying the names of the dishes, ingredients, and preparation methods. Fourteen books were found that dealt with the uses of dried shrimp, and fifty dishes were recorded. Based on the books, the origin of the use of dried shrimp is linked to the practices of African origin, although it was not possible to precisely explain its introduction into Bahian food. Among the dishes were sauces and braised foods, which mainly use vegetables such as yams, corn, and beans, or include animal-derived ingredients, such as poultry and offal. Popular dishes such as <em>acarajé</em>, <em>caruru</em>, and <em>vatapá</em> stood out, as did some votive dishes such as <em>amalá</em> and <em>ipetê</em>, and others that are no longer used, such as <em>badofe</em>. Among the authors, differences in the ingredients and ways of making some dishes were perceived, which expresses culinary dynamics over time and in the multiple territorial configurations where they are made. The study highlights the secular and traditional use of dried shrimp in Afro-Bahian food culture, associating an active and changing process in preparation and consumption practices. Given the difficulty in identifying in detail the origin of the use of dried shrimp in dishes, future studies based on historical research are reaffirmed.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101064"},"PeriodicalIF":3.2,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656864","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":"The impact of cooking methods on the physical, sensory, and nutritional quality of fish","authors":"Sook Chin Chew ,&nbsp;Yu Hsuan How ,&nbsp;Lee Sin Chang ,&nbsp;Choon Hui Tan ,&nbsp;Kalvin Meng Jun Chuo ,&nbsp;Stephenie Yoke Wei Wong ,&nbsp;Pascal Degraeve ,&nbsp;Kar Lin Nyam","doi":"10.1016/j.ijgfs.2024.101061","DOIUrl":"10.1016/j.ijgfs.2024.101061","url":null,"abstract":"<div><div>This review aims to provide a better understanding on different cooking methods and their effects on the safety and quality on the fish. Each cooking method offers different desired properties and negative impact to the fish in terms of nutritional composition, sensory quality, lipid oxidation, and microbiological aspect. Several cooking techniques had a long history of preparing fish with desirable taste and flavour such as steaming, boiling, smoking, and traditional frying. Recent years, new emerging cooking techniques such as air frying, microwave cooking, sous vide, mild oven cooking, and ohmic thermal cooking had also been explored for fish cooking. These techniques had been developed with the intention to improve the nutritional quality of the food through advanced technology in reducing heating temperature and cooking duration to as low as 50 °C and 10 s. These allow the preservation of nutrients, while reducing undesirable compounds such as acrylamide and other oxidative compounds. Besides that, the sensory quality and stability of the cooked fish may also improve from the low occurrence of lipid oxidation. Nevertheless, more studies are required for the use of emerging cooking techniques on fish. This review provides insight into the impact of different parameters used in different cooking methods on the quality and safety of different fish species. The need for optimization of the parameters for different cooking techniques was also emphasized. More innovative cooking techniques that is environmental friendly with higher energy efficiency should be explored for fish cooking to improve sustainability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101061"},"PeriodicalIF":3.2,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656866","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":"Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance","authors":"Nabila Rodríguez Valerón ,&nbsp;Caroline Isabel Kothe ,&nbsp;Diego Prado ,&nbsp;Rasmus Munk ,&nbsp;Pia M. Sörensen","doi":"10.1016/j.ijgfs.2024.101057","DOIUrl":"10.1016/j.ijgfs.2024.101057","url":null,"abstract":"<div><div>Tea is a popular beverage consumed all around the world. Its origins can be traced back to China, where it has been cultivated for thousands of years. A subcategory of tea is referred to as ‘insect tea’; it is produced using the excrement (frass) of insects that consume plants. This study explored the utilisation of silkworm frass, a by-product of silk production, as a novel beverage in the culinary field. It explored optimal preparation methods, and measured physicochemical properties, volatile aroma compounds, the sensory aroma profile, and consumer acceptance. Silkworm frass was collected and roasted at 160 °C for 0, 30, 40, and 50 min. The analysis revealed notable differences in the samples' water activity, moisture content, colour, and pH: Moisture content and water activity decreased, preventing spoilage of the samples, while pH increased, and the colour intensified. The volatile aroma analysis revealed 65 compounds, including alcohols, aldehydes, esters, ethers, ketones, phenols, pyrazines, and hydrocarbons. These compounds exhibited significant variations in concentration depending on the duration of roasting. Sensory evaluation presented distinct attributes associated with each sample, such as earthy and roasted aromas in all samples, and specific aromas of brown herbal aftertaste and tobacco leaves in the 50-min sample, roasted grain aromas in the 40-min sample, and stronger notes of cut hay for both the 30-min and 50-min sample. The hedonic sensory test revealed that the duration of roasting did not influence consumer preferences in terms of the attributes of taste, aroma, colour, texture, and overall acceptance. The novel ‘tea’ demonstrates potential in the gastronomy industry due to its aroma profile and positive consumer acceptance. It is a promising example of an upcycled culinary product that utilizes by-products from silk farms.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101057"},"PeriodicalIF":3.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656816","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":"Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)","authors":"Shanshan Li ,&nbsp;Jiaxin Huang ,&nbsp;Xueping Chen ,&nbsp;Rui Shen ,&nbsp;Han Jiang ,&nbsp;Guangfa Xie ,&nbsp;Qi Peng","doi":"10.1016/j.ijgfs.2024.101059","DOIUrl":"10.1016/j.ijgfs.2024.101059","url":null,"abstract":"<div><div>Jiuqu hongmei tea (JQHM tea), unique to Zhejiang Province, China, is celebrated for its vibrant, delightful taste and distinctive flavor profile. This research explored the relationship between the tea's characteristic flavor during fermentation and the dynamics of microbial communities. Volatile organic compounds (VOCs) were analyzed using Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) at three key stages: machine kneading (MK, 0.5 h), primary fermentation (F1, 1.5 h), and secondary fermentation (F2, 3 h). Concurrently, microbial communities were characterized through high-throughput sequencing. The study identified 12 significant VOCs and pinpointed 10 core bacterial and 9 core fungal genera. These findings revealed the intricate changes in aroma compounds and microbial populations throughout JQHM tea's fermentation process, highlighting the interplay between key aroma compounds and principal microbial genera. This knowledge provided a crucial theoretical foundation for refining the tea's processing stages and enhancing its flavor quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101059"},"PeriodicalIF":3.2,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656815","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":"Innovative blends with probiotic potential: Processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages","authors":"Denusia Maria de Moraes Alves,&nbsp;Ariane Lima Soeiro,&nbsp;Wilanira Silva Moraes Leite,&nbsp;Virgínia Kelly Gonçalves Abreu,&nbsp;Tatiana de Oliveira Lemos,&nbsp;Ana Lúcia Fernandes Pereira","doi":"10.1016/j.ijgfs.2024.101058","DOIUrl":"10.1016/j.ijgfs.2024.101058","url":null,"abstract":"<div><div>This study aimed to develop and characterize two mixed beverages with probiotic potential containing yellow mombin and <em>T. triangulare</em> leaves and stems. The fermentation conditions of <em>Lacticaseibacillus casei</em> NRRL B- 442 (probiotic microorganism) were studied through two central composite rotated experimental designs using <em>T. triangulare</em> leaves tea and yellow mombin pulp (Beverage 1) or <em>T. triangulare</em> stems tea and yellow mombin pulp (Beverage 2) as a mixed base. Moreover, the impact of sucrose and stevia on microbial viability, color, and antioxidant activity of probiotics products was evaluated during 42 days of storage at refrigerated conditions. The sensory characteristics were also assessed. For beverage 1, the greatest microorganism growth was obtained with 45.43% mixed base and an initial pH of 6.1; for beverage 2, it was 40.45% mixed base and an initial pH of 6.0. The maximal viability for both beverages was 14 h at 30 °C. The viability of the probiotic microorganism remained above the concentration necessary to be considered potentially probiotic during storage at refrigeration for 42 days in beverages added of sucrose and stevia. During storage, the mixed beverage darkened and reduced antioxidant activity. For the sensory evaluation, the categories most mentioned in the free word association method were healthiness and sensory characteristics (appearance, aroma, and flavor). These categories deserve the most attention for developing new products and advertising professionals disclosing and launching them on the market. The yellow mombin and <em>T. triangulare</em> stem had higher (p &lt; 0.05) acceptance by the hedonic scale. The results showed that the yellow mombin and leaves and stems of the <em>T. triangulare</em> are potential raw materials for probiotic production.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101058"},"PeriodicalIF":3.2,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656818","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":"Effects of aging methods combined with enzyme treatments on the quality parameters of beef striploins","authors":"Esra Akkaya ,&nbsp;Omer Cetin","doi":"10.1016/j.ijgfs.2024.101056","DOIUrl":"10.1016/j.ijgfs.2024.101056","url":null,"abstract":"<div><div>The objective of this study was to evaluate the combined effects of different enzyme (papain, bromelain and fungal protease) treatments and aging methods (dry and wet aging) on physico-chemical and microbiological parameters, lipid oxidation, sarcomere length, colour, shear force and sensory attributes of beef striploins during 28-day aging period. For this purpose, <em>Longissimus lumborum</em> muscles (n = 24, 12 carcasses) at 24h postmortem were subjected to dry (2 ± 1 °C, 75% relative humidity and 2m/s air-flow) and wet (vacuum-packaged, 2 ± 1 °C) aging methods after enzyme treatments. The microbial growth (<em>P</em> &lt; 0.05) and lipid oxidation (<em>P</em> &lt; 0.001) in wet-aged beef were lower than dry-aged beef, and a decrease in those treated with fungal protease was observed (<em>P</em> &lt; 0.05), while an increase in sarcomere length and water holding capacity, and a decrease in cooking losses were provided with dry aging (<em>P</em> &lt; 0.001). Dry aging combined with papain enzyme enhanced and accelerated meat tenderization in a reduced aging time (<em>P</em> &lt; 0.001), whereas an improvement in flavour and aroma was achieved with bromelain and fungal protease treatments. Surface colour of dry and wet-aged beef showed significant differences during aging period (<em>P</em> &lt; 0.05), while lower <em>b</em>∗, <em>h</em>∗ values and metmyoglobin content were recorded in enzyme-treated striploins. Consequently, combined usage of aging methods with enzyme treatments can be preferred as an effective application to improve the tenderness and palatability of beef with accelerated aging period, and provides an opportunity for meat industry to supply value adding beef in a shorter time.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101056"},"PeriodicalIF":3.2,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656814","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":"Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey","authors":"D. Cliceri ,&nbsp;L. Menghi ,&nbsp;G.L. Marcazzan ,&nbsp;I. Endrizzi ,&nbsp;S.R. Jaeger ,&nbsp;F. Gasperi","doi":"10.1016/j.ijgfs.2024.101055","DOIUrl":"10.1016/j.ijgfs.2024.101055","url":null,"abstract":"<div><div>Local foods offer benefits for the sustainability of the food supply chain, yet they face challenges due to variability in production and market saturation. This highlights the importance of strategies to enhance their value. Among local foods, multifloral honey is one of the products most closely tied to the territory. A comprehension of how multifloral honey is structured from a sensory standpoint can prove advantageous in enhancing its recognition and valorization among consumers. The present study aimed to promote multifloral honey in the case of a local area, identifying typical examples of multifloral honey and their sensory determinants, and identifying the association among sensory attributes and affective-related responses of consumers. Thirty samples of multifloral honey were collected from a target local area (Trento province - Italy). Experts in honey sensory evaluation (n = 47) performed a rapid descriptive task (check-all-that-apply questions) and a categorization task (typicality evaluation). Six samples representative of the category sensory space were selected for consumer evaluation. Consumers recruited from the local area (n = 131) rated liking and elicited post-consumption emotional product associations. The results unveiled the sensory representation of the multifloral honey category, with samples arrangement in accordance with category typicality. The study defined the sensory characteristics associated with typicality of the multifloral honey from the target local area and identified local consumers' affective-related responses to the features that define the typicality. Beyond the honey realm, this approach can represent a model of a methodological approach for studying the enhancement of local foods that exhibit relevant sensory variability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101055"},"PeriodicalIF":3.2,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656817","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":"Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation","authors":"Zhiyuan Tian ,&nbsp;Beningasih Kinanti ,&nbsp;Jong-Bang Eun ,&nbsp;Changcheng Zhao","doi":"10.1016/j.ijgfs.2024.101053","DOIUrl":"10.1016/j.ijgfs.2024.101053","url":null,"abstract":"<div><div>This study investigated the physicochemical factors, bacterial communities, and volatile aromatic components in watermelon soybean pastes (WSP) prepared with different ratios of different watermelon juice to <em>koji</em> during the fermentation process. The results indicated that high concentration of watermelon juice could significantly increase the contents of amino acid nitrogen, reducing sugar, and free amino acids, but decreased bacterial diversity. <em>Enterococcus</em>, <em>Bacillus</em>, <em>Enterobacter</em>, <em>Staphylococcus</em>, <em>Pediococcus</em>, <em>Lactobacillus,</em> and <em>Weissella</em> were identified as the dominant genus bacteria in WSP samples, while <em>Enterococcus</em> and <em>Pediococcus</em> were found to account for more than 50% in WSP-4 samples. In WSP samples, this study identified 142 volatile components, the concentration of volatile components was more abundant in WSP-4 samples compared to WSP-2 and WSP-3 samples, especially in the pyrazine family. Furthermore, E-nose results showed that the influence of watermelon juice on the aroma components of WSP samples was mainly focused on the late fermentation periods, but aroma profiles were relatively similar in all WSP samples regardless of watermelon juice concentration throughout the fermentation period. Therefore, this study discovered that controlling the amount of watermelon juice and fermentation time can affect the aroma profiles of WSP samples to a certain extent, and improve the industrial production and food quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101053"},"PeriodicalIF":3.2,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656386","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":"Enhancing local gastronomy: Innovative preparations with coró Fish (Pomadasys corvinaeformis) on the coast of Northeast Brazil","authors":"Fládia Carneiro da Costa ,&nbsp;Marília Cícera Gomes dos Santos Figueirêdo ,&nbsp;Elisabeth Mary Cunha da Silva ,&nbsp;Paulo Henrique Machado de Sousa ,&nbsp;Diana Valesca Carvalho","doi":"10.1016/j.ijgfs.2024.101051","DOIUrl":"10.1016/j.ijgfs.2024.101051","url":null,"abstract":"<div><div>Fishing is an important economic activity for the coastal regions of Brazil. This study aims to analyze the proximate composition of <em>coró</em> fish (<em>Pomadasys corvinaeformis</em>) and develop new preparations using this fish, common on the coast of the state of Ceará, in the municipality of Camocim. The methodology included analysis of the proximate composition of the fish filet, development of culinary preparations, microbiological analysis and sensory evaluation of the products prepared. Two preparations were developed: a <em>coró</em> cake and a <em>coró</em> cream, both subjected to microbiological and acceptance analysis. The <em>coró</em> filet is rich in protein and has a moderate lipid content, comparable to other fish species consumed in the region. The sensory analysis, carried out with focus groups from the fishing community and the general population of Camocim, revealed a high acceptance of the preparations, with a preference for <em>coró</em> cream. The analysis highlighted the importance of the characteristic flavor of <em>coró</em> in the preparations and suggested improvements, such as adjustments to the texture and color of the <em>coró</em> cake. Hence, the potential of <em>coró</em> as an important source of nutrients and an element of local gastronomy enhancements is emphasized. The preparations presented an alternative to diversifying the use of fish in regional cuisine and reinforcing Camocim's cultural food identity. The study suggests continuing research in the area, developing educational materials on food sovereignty, and incorporating traditional foods into the school curriculum as strategies to promote the appreciation of local products and the nutritional health of the population.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101051"},"PeriodicalIF":3.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656384","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":"From Niche to Noteworthy: A multi-country study on consumer views towards neglected and underutilized crops","authors":"Simoun Bayudan,&nbsp;Hans De Steur,&nbsp;Joachim Jietse Schouteten","doi":"10.1016/j.ijgfs.2024.101052","DOIUrl":"10.1016/j.ijgfs.2024.101052","url":null,"abstract":"<div><div>Neglected and Underutilized Species (NUS) are crops that belong to niche agricultural systems, yet they possess desirable benefits both for human consumption and the environment. While the advantages of cultivating NUS seem attractive, there is still little interest among consumers to consume more food from NUS. Hence, the goal of this study was to ascertain the degree of familiarity and perceived benefits among consumers towards a selection of NUS, as well as factors that can potentially drive interest in these commodities. Through a consumer survey of 4802 individuals, this study revealed that consumers were already familiar to some NUS crops while there were other crops that were not as popular. This study also exhibited that consumers generally perceived baked products such as breads to be suitable carriers of NUS ingredients as opposed to packaged soups but geographic variation was observed, as presented by correspondence analysis in mapping country-preferred NUS applications. Furthermore, consumer appreciation of NUS stemmed from their perceived health and environmental benefits while some did not necessarily associate the economic benefits for farmers with NUS crops. Lastly, binary logistic regression showed that environmental beliefs (OR: 3.94) and health and taste attitudes (OR: 5.76) seemed to drive an individual’s curiosity to learn more of NUS, signalling potential consumer psychographics that can initially forward the expansion of NUS consumption.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101052"},"PeriodicalIF":3.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656385","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}