International Journal of Gastronomy and Food Science最新文献

{"title":"The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine","authors":"Elanur Şahin ,&nbsp;Menekşe Cömert","doi":"10.1016/j.ijgfs.2025.101111","DOIUrl":"10.1016/j.ijgfs.2025.101111","url":null,"abstract":"<div><div>Cultural familiarity and food recognition of culture have an effect on the intention to experience the cuisine and visit the country. In this study, it is aimed to examine the effect of familiarity with Turkish culture and food products on experiencing Turkish cuisine and conative image towards Turkish cuisine on an international scale. The sample group, which was selected from the research population by convenience sampling method, consists of individuals over the age of eighteen who live in the USA, England and Germany and are interested in different cuisines. A questionnaire was used as a data collection tool. Structural equation modeling was preferred for data analysis. According to the findings of the study, cultural familiarity significantly and positively affects recognition (0.86; p ≤ 0.001) and intention to consume Turkish food (0.55; p ≤ 0.001). In addition, intention to consume Turkish cuisine products (0.34; p ≤ 0.001) and food recognition (0.59; p ≤ 0.001) have a significant and positive effect on individuals' conative images.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101111"},"PeriodicalIF":3.2,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153056","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":"Artichoke leaf extract powder: Sustainable production and potential culinary applications","authors":"Umut Karaduman ,&nbsp;Melike Sakin-Yilmazer ,&nbsp;Pinar Balkir","doi":"10.1016/j.ijgfs.2025.101113","DOIUrl":"10.1016/j.ijgfs.2025.101113","url":null,"abstract":"<div><div>In this study, artichoke leaves were processed into a value-added powder by freezedrying method. Some physical and chemical properties of this powder were determined. Its potential for use in gastronomy was also investigated. The soft inner part of the artichoke leaf was mechanically separated from the hard shell, heat treated, pressed and the water-soluble part of the leaf was obtained as an extract. The extract was then freeze-dried to obtain artichoke leaf extract powder. The moisture content (8.59 ± 0.10, % by mass) and water activity (0.388 ± 0.003) values suggested that the powder does not support microbial growth. The product is yellowish and possesses a medium level of brightness, with an average particle size of 198 μm. The high contents of inulin (47.8 ± 0.5 g/100g), antioxidant capacity (33.1 ± 0.6 μmol/g) and total phenol content (51.5 ± 1.1 mg/g) demonstrates the health-promoting attributes. The artichoke leaf extract powder was incorporated into rice pilaf at 1% and 3% levels, by mass (g powder:g rice × 100) and butter (3%, by mass) and the samples were evaluated sensorially by a pilot consumer panel, and the appreciation level of the samples was found to be high.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101113"},"PeriodicalIF":3.2,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153055","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":"Craving and colour: How do individual characteristics, food and tableware colours interact to influence food craving?","authors":"Ayse Nur Songur Bozdag,&nbsp;Gizem Akkurt","doi":"10.1016/j.ijgfs.2025.101115","DOIUrl":"10.1016/j.ijgfs.2025.101115","url":null,"abstract":"<div><div>The craving to eat is a complex phenomenon influenced by biological, psychological, and environmental factors. This study investigates the impact of colour on the craving to eat, considering individual factors such as gender, age, body mass index (BMI), and dieting status. The study involved 702 adult participants from two major cities in Turkey who completed questionnaires assessing their craving to eat and their perceptions of various food and tableware colours. The results indicated that women, young adults, individuals with obesity, and those on a diet tend to have a higher craving to eat. The study also found that the colours of food and tableware can significantly affect the craving to eat. For instance, red food increased the craving to eat, while black and grey foods decreased it. Black tableware increased the craving to eat, while yellow and green tableware decreased it. The effect of colour on the craving to eat also varied depending on gender, age, BMI, and dieting status. The study concludes that the craving to eat is a multifaceted phenomenon and that colour plays a significant role in influencing it. The findings of this study have important implications for the development of strategies to promote healthy eating habits and manage weight. The study also highlights the need for further research to understand the complex relationship between colour and eating behaviour.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101115"},"PeriodicalIF":3.2,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153054","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":"Edible vegetable flowers: Next generation sustainable super foods, therapeutic role, processing and improvement approaches","authors":"Satish Kumar ,&nbsp;Ashwani Uttam ,&nbsp;Shweta Sharma ,&nbsp;Vikas Kumar","doi":"10.1016/j.ijgfs.2025.101116","DOIUrl":"10.1016/j.ijgfs.2025.101116","url":null,"abstract":"<div><div>Edible flowers have been used in traditional cosines and medicine to treat and manage different diseases indicating the presence of bioactive compounds having functional properties. Increased awareness of health-conscious consumers has derived the consideration of edible vegetable flowers (EVFs) as food with diverse nutritional and health benefits. The present review insights into traditionally consumed floral vegetables having diverse phytochemicals, minerals and bioactivities. Though EVFs have been consumed historically, however, the scientific pieces of evidence for their potential role in modulating health are not well studied and documented. Therefore, systematic research efforts regarding the functional characterization of edible floral vegetables are need of the hour to establish and document their functional significance and increase their acceptability as food constituents. Floral vegetables are promising crops having a high amount of bioactive compounds making them a valuable addition to a balanced diet. Literature cites their key role as potent antioxidants, antidiabetic and anti-cancerous agents. However, limited <em>in vitro</em> and <em>in vivo</em> studies have been conducted on floral vegetables to support their functional claims. These edible flowers could be used for the development of functional foods and value-added products. Due to their high susceptibility, perishability and limited shelf life, technologies for their preservation could be developed. The systematic studies and clinical evidence of the functionality of specific floral vegetables can provide in-depth sights into their nutraceutical properties.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101116"},"PeriodicalIF":3.2,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143151925","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":"A metabolomic approach of AI-driven enzymatic digestion of pumpkin seed flour for producing umami metabolites","authors":"Ander de la Hoz ,&nbsp;Patricio Caripán ,&nbsp;Bernardo Moltedo ,&nbsp;Nicole Ferrada ,&nbsp;Rodrigo A. Contreras","doi":"10.1016/j.ijgfs.2025.101117","DOIUrl":"10.1016/j.ijgfs.2025.101117","url":null,"abstract":"<div><div>This study presents an innovative approach that combines enzymatic digestion with AI-driven optimization to produce pumpkin seed (<em>Cucurbita pepo</em>) metabolites that resemble those of chicken. Proteolytic enzymes, such as subtilisin, a mix of leucine aminopeptidase and glutamyl endopeptidase, and glutaminase, were used to break down the protein matrix and release key amino acids, with glutamate standing out for its umami-enhancing properties. Using AI-optimized reaction conditions reduces the number of trials needed and maximizes the production of desired metabolites. Metabolomic analyses revealed a substantial increase in compounds such as alanine and cysteine and the release of umami-boosting nucleotides (GMP and IMP). Sensory analyses showed that plant-based nuggets enriched with digested pumpkin seed flour exhibited flavor characteristics and acceptance levels comparable to traditional chicken nuggets. This approach highlights the potential of AI-optimized enzymatic technology to develop sustainable and appealing food alternatives, aligning with the growing demand for plant-based products that replicate the sensory experience of animal-based foods.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101117"},"PeriodicalIF":3.2,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153062","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":"Effect of street food vendors' food safety knowledge, attitudes, and practices on the microbiological quality of street foods","authors":"Murat Ay ,&nbsp;Murat Doğan","doi":"10.1016/j.ijgfs.2025.101114","DOIUrl":"10.1016/j.ijgfs.2025.101114","url":null,"abstract":"<div><div>The frequency of foodborne diseases is increasing due to the increased habit of eating out, including street foods. The current study aims to assess the food safety knowledge, attitudes, and practices of the street food vendors, primarily located in the tourist places of Istanbul, Türkiye, regarding the microbiological quality of street food by surveying, on-site observation, and conventional microbial evaluation. The survey data were statistically analyzed with multiple regression tests (p&lt;.05). The results indicated that street food vendors' knowledge of food safety was insufficient, with a score of 2.67 ± 0.71 (53.4 out of 100), their attitudes at 2.56 ± 1.09 (51.2 out of 100), and their practices at 2.35 ± 1.54 (47.0 out of 100), respectively. Besides, other variables, except food safety knowledge, were significantly and linearly correlated (p &lt;.05) with the microbiological quality. Overall, street vendors' foods manufactured with poor food safety knowledge, attitudes, and practices pose a food safety risk for consumers. Hence, the legal authorities should increase the auditing and regular control frequency of street food and vendors and well-organized food safety training programs.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101114"},"PeriodicalIF":3.2,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153061","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":"Young professionals' attitudes toward food waste: A global study on awareness, behavior, and regional differences","authors":"Carlos Martin-Rios ,&nbsp;Julneth Rogenhofer ,&nbsp;Maria-Eugenia Ruiz-Molina ,&nbsp;Elisa K. Chan","doi":"10.1016/j.ijgfs.2025.101110","DOIUrl":"10.1016/j.ijgfs.2025.101110","url":null,"abstract":"<div><div>Amidst the global challenge of food waste, scholars are increasingly focusing on how young generations—particularly those transitioning from academic studies into professional careers—perceive its multifaceted dimensions. However, many existing studies lack sufficiently large, cross-national samples to ensure robust representativeness and meaningful application. This study tests how young professionalś pro-environmental behaviors is related to the negative attitude towards food waste (NAFW) by addressing the moderating role of food-waste awareness. Analysis of primary data from 634 young professionals across Asia, Europe, and North America underscores the cross-national variability in individual responses to the food waste challenge, emphasizing the pivotal role of awareness in shaping attitudes. Furthermore, this study highlights the limited role of educational background on NAFW among young professionals in foodservice-related fields. Together, these findings offer new perspectives on food-waste research and point to promising avenues for future inquiry.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101110"},"PeriodicalIF":3.2,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153044","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":"Evaluation of street food consumption patterns, vendor practices, and Salmonella enterica contamination in street tacos","authors":"López- García Valeria ,&nbsp;Alemán-Gavidia Sebastián ,&nbsp;Gutiérrez-Portilla Gabriela ,&nbsp;Hernández-Iturriaga Montserrat ,&nbsp;Godínez-Oviedo Angélica","doi":"10.1016/j.ijgfs.2025.101112","DOIUrl":"10.1016/j.ijgfs.2025.101112","url":null,"abstract":"<div><div>Street food is trendy in various countries, particularly in developing regions. This study aimed to investigate street food consumption patterns, vendor practices, and the prevalence of <em>Salmonella enterica</em> in tacos street stalls. An online survey was conducted to understand street food consumption behavior, and samples from taco street stalls were analyzed to determine the presence of <em>S.enterica</em>. The survey revealed that most of the population consumes street food (96.4%) primarily for their taste (44.5%). Tacos were the most commonly consumed street food products (36.6%). Of the consumers, 80.3% perceived having experienced a gastrointestinal illness due to the consumption of a particular street food. Visual inspection of street taco stalls showed that almost none of them have a stall with glass protection (98.6%). Additionally, vendors did not use gloves or hairnets. <em>S enterica</em> was found in street taco stalls (7/85 8.2%): red salsas (4/53 7.5%), green salsas (1/34 2.9%), onion and coriander raw mix (2/81 2.5%) and tacos (1/85 1.2%). These results underscore the importance of implementing education and training measures for street vendors, as well as enforcing stricter inspections to regulate various aspects that affect the food safety.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101112"},"PeriodicalIF":3.2,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143151928","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":"Analysis of the influence of different cuts of pork on the quality and flavor characteristics of Bazi Pork","authors":"Jicai Bi ,&nbsp;Junyang Zhang ,&nbsp;Zhuo Chen ,&nbsp;Shuang Jin ,&nbsp;Zhen Yang ,&nbsp;Qiong Luo ,&nbsp;Ke Wang ,&nbsp;Yao Zhang ,&nbsp;Hongju He","doi":"10.1016/j.ijgfs.2025.101109","DOIUrl":"10.1016/j.ijgfs.2025.101109","url":null,"abstract":"<div><div>Different cuts of pork present distinct meat quality and flavor characteristics. This study comprehensively evaluates the quality differences of Bazi Pork made from different cuts of pork (front leg, loin, belly, and hind leg). The results show that Bazi Pork 3 (BP3) has the highest fat content (<em>p</em> &lt; 0.05), while Bazi Pork 2 (BP2) has the highest hardness, chewiness, and protein content (<em>p</em> &lt; 0.05). Gas chromatography-ion mobility spectrometry (GC-IMS) was used to investigate the flavor attributes of the four Bazi Pork samples, and 41 volatile compounds were identified, including 11 aldehydes, 10 ketones, 10 alcohols, 4 esters, 2 acids, 3 heterocyclic compounds, and 1 alkenes. The predictive model established by orthogonal partial least squares discriminant analysis (OPLS-DA) is stable and reliable, and 10 characteristic volatile compounds were selected based on variable importance projection (VIP). Through relative odor activity value (ROAV) analysis, 7, 4, 5, and 6 key volatile compounds (ROAV ≥1) were identified in the four sample groups, respectively. The overlapping volatile compounds identified by OPLS-DA and ROAV include 1-hexanal-D, propanal, n-pentanal-D, 2-butanone-3-hydroxy-D, and 3-methyl butanal. This study provides valuable analytical data to distinguish and characterize the quality and flavor characteristics of the four Bazi Pork and offers a theoretical basis for the formulation of industry standards for the industrialization of Bazi Pork products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101109"},"PeriodicalIF":3.2,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153045","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":"Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production","authors":"Büşra Onat ,&nbsp;R. Tolga Niçin ,&nbsp;N. Afranur Kanıbol ,&nbsp;Ece Çetin ,&nbsp;Duygu Zehir Şentürk ,&nbsp;Ömer Şimşek","doi":"10.1016/j.ijgfs.2025.101104","DOIUrl":"10.1016/j.ijgfs.2025.101104","url":null,"abstract":"<div><div>The objective of this study is to assess the microbiological, chemical, and sensory attributes of Jerusalem artichoke (JA) based water kefir, a novel formulation aimed at producing a synbiotic beverage. The addition of JA resulted in an initial pH of 7.14, which decreased to 3.59 after 36 h of fermentation, compared to a decrease from 7.51 to 5.28 in the control sample. Similarly, the titratable acidity increased to 0.89 g/L in the JA-based sample versus 0.62 g/L in the control, with no statistically significant difference observed in the acidification rate (p &gt; 0.05). The JA-based water kefir exhibited significantly higher LAB populations, with <em>Lactobacillus</em> sp. and <em>Lactococcus</em> sp. counts reaching 8.52 log CFU/mL and 7.14 log CFU/mL, respectively, compared to 5.65 log CFU/mL and 5.57 log CFU/mL in the control. DGGE analysis confirmed this trend by revealing a more diverse LAB community in the JA-based sample at the end of fermentation. Notably, <em>Leuconostoc mesenteroides</em> emerged as the dominant LAB species in JA-based water kefir, representing approximately 65% of the LAB population at the end of fermentation, with its count reaching 5.54 log CFU/mL out of the total 8.52 log CFU/mL for <em>Lactobacillus</em> sp. Regarding chemical constituents, the principal volatile compounds identified in JA-based water kefir included ethyl acetate, 3-Methyl-1-butanol, Phenethyl alcohol, nonanoic acid, capric acid, and myristic acid. Furthermore, the addition of JA to water kefir significantly increased the presence of prebiotic compounds such as inulin and fructooligosaccharides (FOS), as evidenced by the fructan content, which reached 0.546 g/100 mL during fermentation. A strong positive correlation was observed between the fructan content and LAB growth during fermentation (Pearson's r = 0.92 for Lactobacillus sp. and r = 0.89 for total LAB counts), demonstrating the impact of JA on the fermentation process and microbial proliferation. Principal Component Analysis (PCA) revealed a significant correlation between the utilization of JA as a substrate and the duration of fermentation. In conclusion, Jerusalem artichoke, with its fructan content reaching 0.546 g/100 mL, serves as a significant substrate for water kefir fermentation, enriching the beverage with inulin-type fructans and, combined with enhanced LAB proliferation, establishing its symbiotic nature.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101104"},"PeriodicalIF":3.2,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153030","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}