International Journal of Gastronomy and Food Science最新文献

{"title":"Characterization of microbiological and physicochemical changes in traditional Thai pla ra during two-stage fermentation of snakehead fish (Channa striata)","authors":"Aphinya Thinthasit ,&nbsp;David Nugroho ,&nbsp;Kantiya Petsong ,&nbsp;Reggie Surya ,&nbsp;Rachadaporn Benchawattananon","doi":"10.1016/j.ijgfs.2025.101214","DOIUrl":"10.1016/j.ijgfs.2025.101214","url":null,"abstract":"<div><div>The present study examines the microbiological and physicochemical transformations occurring during the traditional fermentation of <em>pla ra</em>, an ethnic fermented fish product popular in northeastern Thailand (Isan region). Utilizing a two-stage fermentation process—initial salting of snakehead fish (<em>Channa striata</em>) for three months followed by the addition of rice bran for an additional three months—changes in microbial communities and biochemical properties were systematically analyzed. In the early stages of fermentation, halophilic bacteria such as <em>Pediococcus</em> and <em>Tetragenococcus</em> predominated, whereas the addition of rice bran promoted the growth of <em>Lactobacillus</em> in later stages. Fungal species, including <em>Saccharomyces</em>, <em>Candida</em>, and <em>Aspergillus</em>, exhibited increased abundance during the second stage, contributing to the flavor complexity and sensory profile of <em>pla ra</em>. Biochemical modifications observed during <em>pla ra</em> fermentation included a decline in pH, accumulation of protein and lipid degradation products, and increased lipid oxidation. Correlation analysis showed that <em>Lactobacillus</em> and <em>Aspergillus</em> were the most dominant microorganisms contributing to pH, protein hydrolysis, and lipid degradation during fermentation. All the microbial and biochemical processes induced physical changes, including softening of fish muscle and progressive browning of the product. A further organoleptic liking test using untrained panelists demonstrated that the incorporation of <em>pla ra</em> fermented with rice bran enhanced panelists’ acceptance of <em>som tum</em>, a traditional Thai green papaya salad. The findings generated from this study could serve as a foundation for further studies on <em>pla ra</em> and its integration into international culinary and scientific contexts.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101214"},"PeriodicalIF":3.2,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144243069","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 grain to diversity: The role of rice in shaping dietary and cultural fabric of eastern China","authors":"Juanfen Xu","doi":"10.1016/j.ijgfs.2025.101215","DOIUrl":"10.1016/j.ijgfs.2025.101215","url":null,"abstract":"<div><div>Renowned for the long history of rice cultivation and rich culinary traditions, eastern China prominently features rice as a staple ingredient. This study comprehensively investigates rice in the lower Yangtze River region, exploring the historical trajectory, cultural significance, and sustainable dimensions. The diversity of rice races, nutritional contributions, and the cultural symbolism embedded in rice-based traditions are analyzed. A multidimensional classification framework is proposed to categorize rice foods, highlighting the foundational role of rice in dietary diversity, including six rice staple foods. Twelve rice-made pastries are classified based on appearance and preparation methods, showcasing the diversity and culinary artistry. The production processes and seasonal customs associated with rice-based cuisines are analyzed, revealing their integration into local sociocultural practices. The discussion underscores how rice-centric culinary traditions reflect Chinese philosophical concepts of harmony and sustainability, fostering regional identity. By addressing rice cultivation and culinary practices within a sustainable framework, this research contributes to understanding the interplay between agricultural heritage, cultural continuity, and ecological resilience in contemporary contexts.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101215"},"PeriodicalIF":3.2,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144222280","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 fortified kale soup formulation designed for the elderly","authors":"Cristina Duarte ,&nbsp;Rita Pinheiro ,&nbsp;Fernando Mata ,&nbsp;Elisabete Pinto ,&nbsp;Ângela Fernandes ,&nbsp;Manuela Vaz-Velho","doi":"10.1016/j.ijgfs.2025.101216","DOIUrl":"10.1016/j.ijgfs.2025.101216","url":null,"abstract":"<div><div>The nutritional needs of the elderly require immediate attention. Strategies to incorporate healthy, high-fibre, protein-rich ingredients into traditional diets have been identified to enhance health benefits. This study aimed to develop a new food product specifically for older adults, using kale (<em>Brassica oleracea</em> L. var. <em>acephala</em> DC), and to evaluate its nutritional, sensory, and antioxidant properties. Acceptance was assessed among institutionalised elderly individuals in Galicia (Spain) and Northern Portugal. Fresh kale, both blanched and non-blanched, was air-dried at 80 °C for 2 h. The dehydrated kale was then ground into small particles and/or powder. Blanching did not negatively affect the dehydrated samples’ protein, fibre, or carbohydrate content. The sensory analysis showed 0.5 %–0.8 % kale enrichment improved taste and texture, balancing appeal without bitterness or roughness from higher concentrations. Incorporating non-blanched dehydrated kale (at concentrations of 0.5 %, 0.8 %, and 1.0 %), pea protein isolate (0.58 %), and calcium lactate (0.25 %) into a traditional soup base resulted in a product with a higher protein content. A 240 g serving of this soup (dehydrated kale 0.8 %: sliced 0.5, and flour 0.3) provided approximately 10 % of the daily dietary fibre recommendation. The nutrient-dense soup was well received (66 %) by the Portuguese and was accepted (52 %) by Galician elders, offering a viable alternative to commercial nutritional supplements and common chewing hard foods rich in fibre and protein.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101216"},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185723","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":"Gender stereotypes and perceptions of age in food: A comparative analysis between Spain and Ecuador using the product personality profile technique","authors":"Carmen Molina-Montero,&nbsp;Marta Igual,&nbsp;Javier Martínez-Monzó,&nbsp;Purificación García-Segovia","doi":"10.1016/j.ijgfs.2025.101213","DOIUrl":"10.1016/j.ijgfs.2025.101213","url":null,"abstract":"<div><div>Eating behavior possesses significant symbolic and social dimensions, reflecting individual identity and influencing social interactions. The study examines the prevalence of gender stereotypes and ageism within consumer perceptions across two distinct cultural contexts: Spain and Ecuador. A projective technique based on the Product Personality Profile (PPP) was used. The findings revealed statistically significant associations related to gender and age across food samples. In the Spanish context, the Fruit Bowl (FB), Caprese Salad (CS), and Iron (I) were predominantly aligned with feminine attributes.</div><div>In contrast, Cold Meat (CM) and Meat with Vegetables (MV) were traditionally associated with masculinity. In Ecuador, gender associations exhibited some similarities, with minimal representation of non-binary identities. Age-related analysis indicated that, in Spain, food items such as the FB and W were frequently associated with middle-aged (18–44), while CM and MV were linked to older people. Ecuadorian participants primarily associated all food types with the middle-aged group (18–44). Factor Correspondence Analysis (FCA) supports gendered food stereotypes: vegetables, fruits, and sweets were linked with femininity, while meat was linked to masculinity. These findings align with past research highlighting culturally reinforced food gender stereotypes. These findings contribute to understanding how food perceptions reflect social norms and transformations in multicultural settings.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101213"},"PeriodicalIF":3.2,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167679","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":"Coffee substitutes: Past and potential future","authors":"Michal Salamonik","doi":"10.1016/j.ijgfs.2025.101212","DOIUrl":"10.1016/j.ijgfs.2025.101212","url":null,"abstract":"<div><div>The paper examines the past and potential future of coffee substitutes. The findings presented here are based on the postdoctoral project entitled <em>“Try and do not laugh!” Social debate and recipes for coffee substitutes in nineteenth-century Sweden</em> at the Department of Food, Nutrition, and Culinary Science at Umeå University, Sweden (2022–2024). The article shows the history of coffee substitution, nowadays issues in coffee production, distribution, and consumption, and ends with some culinary findings on coffee substitutes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101212"},"PeriodicalIF":3.2,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144205561","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 purchase to Plate: Safe handling of raw poultry in domestic kitchens in United Arab Emirates households","authors":"Ihab Habib ,&nbsp;Afra Abdalla ,&nbsp;Karim Al Kalla ,&nbsp;Yousef Abozid ,&nbsp;Nasser Akaila ,&nbsp;Glindya Bhagya Lakshmi ,&nbsp;Mohamed-Yousif Ibrahim Mohamed","doi":"10.1016/j.ijgfs.2025.101208","DOIUrl":"10.1016/j.ijgfs.2025.101208","url":null,"abstract":"<div><div>Foodborne illnesses remain a global public health challenge, with domestic kitchens serving as a critical point for pathogen transmission to consumers. Poultry handling practices, particularly in culturally diverse settings, influence both food safety and culinary traditions. This study investigates consumer-reported practices related to purchasing, handling, and preparing raw chicken in the United Arab Emirates (UAE), a country with a unique gastronomic landscape that blends Middle Eastern, Asian, and Western culinary traditions. A cross-sectional survey of 425 UAE residents was conducted to assess the frequency of poultry consumption, preferred purchasing locations, and food handling behaviors associated with potential contamination risks. Findings indicate that supermarkets are the primary poultry source (82.4 %), with whole carcasses being the most preferred purchase choice (45.2 %). The vast majority (97.6 %) reported rinsing raw chicken before cooking, despite its known role in cross-contamination. Additionally, 79.5 % used substances other than water, such as vinegar, salt, or lemon, reflecting cultural food preparation norms. Hand hygiene practices varied, with 87.8 % washing hands with soap and water after handling raw poultry, and 75.5 % using separate cutting boards for raw meat and other ingredients. Multivariable logistic regression analysis revealed that demographic factors, particularly Emirate of residence and education level, significantly influenced safe poultry handling behaviors (p &lt; 0.05). These results highlight how culinary traditions, food safety knowledge, and consumer behaviors intersect, influencing gastronomic practices and foodborne disease risk. Understanding these interactions is essential for designing culturally tailored food safety interventions that align with gastronomic heritage while minimizing public health risks. This study provides critical insights into how gastronomy and food safety converge in a multi-ethnic society, informing both policymakers and culinary professionals on integrating safer food handling practices without compromising traditional preparation methods.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101208"},"PeriodicalIF":3.2,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138868","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":"Characterization of the key odorants in fried channel catfish based on GC-IMS and GC-MS and investigation of the changes during processing","authors":"Mingzhu Zhou ,&nbsp;Qi Huang ,&nbsp;Chuanfeng Hu ,&nbsp;Wei Yu ,&nbsp;Guangquan Xiong ,&nbsp;Lan Wang ,&nbsp;Liu Shi ,&nbsp;Chao Wang ,&nbsp;Yu Qiao","doi":"10.1016/j.ijgfs.2025.101209","DOIUrl":"10.1016/j.ijgfs.2025.101209","url":null,"abstract":"<div><div>This study aimed to investigate the changes in the flavor profile of different operational units in preparing prepared catfish products using gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (GC-IMS) techniques combined with statistical analysis. The results showed that channel catfish had different flavor characteristics at different processing stages. Among them, 1-hexanol, acetic acid-methyl ester, and 2-methylbutyric acid-methyl ester were the key volatiles in the curing stage, and octanol was the key volatile compound in the thawing process. These compounds may be connected to the oxidative degradation of 8cC20:1. Pentanone (D), propene, 2,3-pentanedione (D, M), 2,3-butanedione (D), 2-octanone, and phenylethanol are key volatiles during frying, thawing, and reheating. These compounds may be produced by oxidative degradation of C14:0, C14:1, C16:0, C16:1, C17:0, C18:0, 9cC18:1, and C18:3n-6. The butanal, heptanal, nonanal, 2-heptanone (D), 2-hexanone, 1-octen-3-ol, and ethyl acrylate were the key volatiles that were monitored throughout the process. These compounds mainly originated from lipid oxidative degradation. In addition, the reheating stage had the highest free amino acid content, which increased the saltiness and richness. Studying the changes in volatile compounds and their precursors during the processing of the samples improves the theoretical basis for the flavor regulation of pre-fried catfish.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101209"},"PeriodicalIF":3.2,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144177440","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":"Sociocultural and gastronomic value of Ardahan Kavılca Wheat: Rediscovery of local products","authors":"Samet Mısır","doi":"10.1016/j.ijgfs.2025.101207","DOIUrl":"10.1016/j.ijgfs.2025.101207","url":null,"abstract":"<div><div>This study aims to analyse the rediscovery and valorisation process of Kavılca wheat (<em>Triticum dicoccum</em>), a local wheat variety native to Ardahan province in northeastern Türkiye, from sociological, cultural and gastronomic perspectives. Kavılca wheat, a traditional wheat variety of Anatolia, has been cultivated using conventional methods for centuries. Its high protein content, low gluten level and climate resistance make it particularly attractive in healthy nutrition and sustainable agriculture. In recent times, there has been an increased level of interest in the field of gastronomy tourism and its integration into local development strategies. This qualitative research study explores the collaborative efforts of local producers, restaurants, and public authorities to promote Kavılca wheat as a gastronomic and cultural symbol. The present study is based on the findings of fifteen semi-structured interviews with key stakeholders. The analysis of the interviews revealed three main themes: innovation and entrepreneurship among producers, the gastronomic valorisation process and bottom-up local development. The findings emphasise the potential of Kavılca wheat as a vehicle for sustainable rural regeneration, promoting local identity and economic resilience. The research provides practical policy recommendations, such as the need for coordinated marketing, preservation of product authenticity and expanded tourism offerings. In conclusion, this study reveals that Kavılca wheat is more than a regional product; it is a cultural asset that can enhance regional branding and contribute to broader gastronomy and development goals.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101207"},"PeriodicalIF":3.2,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138869","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":"Environmental reflections of traditional and improved recipes: Assessing greenhouse gas and water footprints","authors":"Cansu Biliroğlu ,&nbsp;Birsen Demirel ,&nbsp;Gül Eda Kılınç ,&nbsp;Yasemin Açar ,&nbsp;Funda Şensoy","doi":"10.1016/j.ijgfs.2025.101205","DOIUrl":"10.1016/j.ijgfs.2025.101205","url":null,"abstract":"<div><div>The concept of sustainability is expressed as to increase people's quality of life and reducing resource use and environmental impacts. The aim of this study was to determine the values of greenhouse gas emissions and water footprints of recipes with improved nutritional content specific to various Turkish cuisines. Thirty traditional recipes were improved in terms of nutritional content, and thirty improved new recipes were created. In this context, the carbon and water footprints of traditional and improved recipes were calculated, and the relationship between nutrients and greenhouse gas emissions and water footprints was analyzed. Compared to traditional recipes, improved recipes for meat dishes, pastries, herb dishes, vegetable dishes, and seafood recipes were found to have lower greenhouse gas emission values (p &lt; 0.05), while the water footprint values of meat dishes, herb dishes, vegetable dishes and seafood recipes were found to be lower (p &lt; 0.05). In traditional recipes, as the amount of energy, protein and fat increased, greenhouse gas values increased (p = 0.030 for energy; p = 0.001 for protein; p=&lt;0.001 for fat), while in improved recipes, as the amount of protein and fat increased, greenhouse gas values increased (p = 0.001; p = 0.012). In addition, in traditional recipes, as the amount of protein and fat increased, the water footprint values also increased (p = 0.013; p = 0.007). In improved recipes, as the amount of protein increased, the water footprint values increased significantly (p = 0.008). It was determined that greenhouse gas emission values decreased by 14.55 % in improved meat dishes, 34.89 % in seafood, and 17.21 % in vegetable dishes, while water footprint values decreased by 15.55 %, 33.82 % and 52.26 % for meat, seafood, and vegetable dishes respectively. We believe that improving and reorganizing traditional cuisines of countries will have positive effects ecologically and health-wise, and will provide important contributions to future studies.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101205"},"PeriodicalIF":3.2,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147152","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":"Conspicuous tastes online: Are gastronomic variety and symbolic status shaping local food choices?","authors":"Esra ÖZKAN ÖNEM ,&nbsp;Sema AYDIN ,&nbsp;Ramazan İNAN","doi":"10.1016/j.ijgfs.2025.101206","DOIUrl":"10.1016/j.ijgfs.2025.101206","url":null,"abstract":"<div><div>This inquiry elucidates the profound ramifications of conspicuous consumption upon local culinary selections, elucidating the mediating roles of gastronomic variety-seeking behaviors and perceived symbolic status. By conducting empirical research involving a substantial cohort of 390 participants, all aged 18 and above and possessing a habitual engagement in the digital sharing of gastronomic content, this study employs a quantitative methodology augmented by structural equation modeling to dissect the intricate interplay among consumption interests, image portrayal, and satisfaction derived from sharing experiences. The findings reveal a significant correlation between conspicuous consumption and preferences for local cuisines, underscoring that the pursuit of distinctive and culturally resonant dishes transcends mere nutritional sustenance, serving instead as vehicles for the dissemination of social prestige. Consequently, the research contributes to the burgeoning field of inquiry at the intersection of social media engagement and evolving gastronomic behaviors, proposing that regional culinary specialties may be strategically curated to optimize both consumer enjoyment and the perception of symbolic value. The study's use of structural equation modeling (SEM) and a relatively large sample (N = 390) further enhances the methodological robustness of these findings. Such insights not only deepen the academic discourse but also invite practitioners to reconsider the marketing paradigms surrounding local foods in the contemporary digital milieu.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101206"},"PeriodicalIF":3.2,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147236","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}