International Journal of Gastronomy and Food Science最新文献

{"title":"Television cooking shows and culinary programmes – factor analysis and cluster segmentation","authors":"Raquel P.F. Guiné,&nbsp;Sofia G. Florença,&nbsp;Edite Teixeira-Lemos,&nbsp;Maria João Lima","doi":"10.1016/j.ijgfs.2025.101303","DOIUrl":"10.1016/j.ijgfs.2025.101303","url":null,"abstract":"<div><div>This study investigates the viewing habits regarding culinary television content, such as competition shows and recipe programmes, and their impact on eating out and cooking behaviours. Data were collected through a questionnaire survey in Portugal, on a sample of 250 adult citizens. Data analysis included basic statistics, factor and cluster analysis, and characterisation of the obtained clusters. Results showed that when the participants eat out, they usually do it in restaurants that serve national dishes or in fast food service providers. About two-thirds of the participants watch culinary programmes on TV, although with a low frequency, typically less than once a week, and especially at the end of the day. They believe these programmes can influence the diet because they constitute an opportunity to learn new recipes and new ways to prepare food, including reusing food leftovers to prepare innovative and creative meals. The study reveals that culinary programmes encourage viewers to cook more at home, prepare healthier meals, and reduce food waste. Factor analysis allowed the extraction of two factors, one linked to positive perceptions and the other to negative perceptions. Cluster analysis showed three groups of individuals: those who believe the culinary programmes and shows are not useful, those who find them educational and those who find them essentially entertaining. Finally, significant differences were observed between the clusters for variables such as self-evaluation of the health status, frequency of eating out, and frequency of cooking meals. In summary, this work allowed the identification of three differentiated patterns of individuals in relation to the visualisation of TV cooking shows or culinary programmes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101303"},"PeriodicalIF":3.6,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109320","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":"Emulsion characteristics and interfacial adsorption behavior of chicken white soup with added sarcoplasmic protein during stewing","authors":"Haining Guan,&nbsp;Miaoqing Chen,&nbsp;Chunmei Feng,&nbsp;Gaojie Zhao,&nbsp;Yuanhang Zhao,&nbsp;Cong Wei,&nbsp;Dengyong Liu,&nbsp;Xiaoqin Diao","doi":"10.1016/j.ijgfs.2025.101300","DOIUrl":"10.1016/j.ijgfs.2025.101300","url":null,"abstract":"<div><div>This study investigated the effects of sarcoplasmic protein (SP) addition at different concentrations (0 %, 0.14 %, 0.28 %, 0.42 %, 0.56 %, 0.70 %, and 0.84 %) on the characteristics and interfacial adsorption behavior of chicken white soup emulsions prepared from stewed chicken skeletons. The results indicated that the soup with 0.56 % SP addition exhibited the smallest droplet size, reflected by the lowest <em>D</em>_3,2 (1.962 μm) and <em>D</em>_4,3 value (3.666 μm), along with the highest absolute value of zeta potential (23.19 mV) and viscosity. Interfacial dilatational rheology kinetic modeling further revealed a significantly higher diffusion rate (K_diff) for the soup with 0.56 % SP addition compared to other groups. Scanning electron microscopy (SEM) observations confirmed the formation of an emulsion system with smaller droplet size and a more uniform size distribution in the soup with 0.56 % SP addition. Additionally, low-field nuclear magnetic resonance (LF-NMR) imaging demonstrated stability for this soup formulation. This study established a theoretical foundation for the preparation of chicken white soup with enhanced stability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101300"},"PeriodicalIF":3.6,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097387","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":"Different legumes aquafaba as a plant-based egg white substitute in baked and non-baked French meringues","authors":"Francisca Vitória Alves Oliveira ,&nbsp;Stefany Aguiar Rebelo ,&nbsp;Raquel Braz Assunção Botelho ,&nbsp;Bernardo Romão ,&nbsp;Ivana Aragão Lira Vasconcelos ,&nbsp;Márcio Mendonça ,&nbsp;Renata Puppin Zandonadi","doi":"10.1016/j.ijgfs.2025.101302","DOIUrl":"10.1016/j.ijgfs.2025.101302","url":null,"abstract":"<div><h3>Background</h3><div>French meringue, prepared by beating egg whites with sugar, is widely used in confectionery. However, there is a growing demand for egg-free products due to allergies/sensitivities or vegan diets. The most commonly used egg white substitute in foaming is aquafaba, the liquid obtained from cooking legumes. However, there is a lack of studies evaluating aquafabas from different legumes and their characteristics for foaming meringues.</div></div><div><h3>Aim</h3><div>This study evaluated the physicochemical and functional properties of meringue made with aquafaba from chickpeas, soybeans, lentils, peas, and pinto beans.</div></div><div><h3>Method</h3><div>The study was divided into the following stages: preparation of aquafaba (12 h soaking, pressure-cooking and refrigeration of the cooked grain in cooking water/24 h); quantification of aquafaba total proteins; determination of the maximum beating time and overrun; determination of the meringue stability before baking; determination of the raw and baked meringues’ moisture content.</div></div><div><h3>Results</h3><div>There was no significant difference in aquafaba's protein content, except for lentils, which had a higher protein content. Aquafabas from peas (25 %) and chickpeas (20 %) presented the greatest overrun, while soybeans had the lowest (5 %). There was no significant difference between the samples regarding stability (p &lt; 0.4798). After baking, the pinto bean aquafaba meringue exhibited the most significant loss of moisture (91.94 %), followed by peas (90.73 %), lentils (90.52 %), chickpeas (88.88 %), and soybeans (84.31 %).</div></div><div><h3>Conclusion</h3><div>Meringues produced with pea and chickpea aquafaba are more promising. Although pea and chickpea aquafabas did not present the highest protein content, other factors, such as stability and moisture loss, were crucial for meringue characteristics.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101302"},"PeriodicalIF":3.6,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097391","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":"Insects in contemporary Mexican gastronomy","authors":"Stefany Molina-Castillo ,&nbsp;Angélica Espinoza-Ortega ,&nbsp;Laura Sánchez-Vega","doi":"10.1016/j.ijgfs.2025.101299","DOIUrl":"10.1016/j.ijgfs.2025.101299","url":null,"abstract":"<div><div>Currently, edible insects are considered an alternative to large animal protein due to their nutritional and protein content and sustainable production, and their consumption has been promoted by international organizations. However, many societies still reject them. Recent research suggests that encouraging their gastronomic use could be an effective way of increasing their consumption. Mexico, being a country with an entomophagous tradition, becomes an important point of analysis. The objective was to analyse the gastronomic use of insects in contemporary Mexico. An online questionnaire and the Free Word Association tool were used to identify the gastronomic uses of insects. A total of 295 questionnaires were answered. Eight traditional and two transcultural forms of preparation were identified. The consumption of insects is present in traditional spaces such as markets and <em>tianguis</em>, and in gourmet spaces such as restaurants, which contributes to the fact that these foods of pre-Hispanic origin are present today, where the diverse gastronomic proposals can respond to the preferences of consumers seeking new gastronomic experiences with alternative proteins to the conventional ones.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101299"},"PeriodicalIF":3.6,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097392","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 cognitive-emotional dynamics of organic versus traditional wines: A comparative study","authors":"Marco Tommasi,&nbsp;Simone Arnò,&nbsp;Chiara di Marcantonio,&nbsp;Laura Picconi,&nbsp;Maria Rita Sergi,&nbsp;Aristide Saggino","doi":"10.1016/j.ijgfs.2025.101298","DOIUrl":"10.1016/j.ijgfs.2025.101298","url":null,"abstract":"<div><div>In this study, we analyzed the cognitive and emotional effects of organic and traditional wines on a group of regular wine consumers (n = 129). Previous research has demonstrated that alcoholic beverages negatively impact the central nervous system, particularly the prefrontal cortex (PFC) and amygdala, which play critical roles in cognitive functions such as fluid intelligence, as well as in emotion perception and recognition. Organic wine is primarily distinguished by its lower concentrations of sulfites and malic acid. To assess the cognitive and emotional effects of organic wine, we compared changes in measures of fluid intelligence, state anxiety, and emotional reactions to International Affective Picture System (IAPS) images before and after consumption. Alcohol is known to impair cognitive-emotional processes by reducing attention quality, reasoning capacity, and levels of anxiety and emotional arousal. However, our findings indicated that organic wine exerted a less pronounced negative effect on these processes. Specifically, after consuming organic wine, participants exhibited less impairment in fluid intelligence and a milder effect on emotional arousal and dominance in response to IAPS images. Notably, no significant changes were observed in state anxiety or perceived emotions. These results, when considered alongside previous literature, suggest that organic wine has a lower detrimental impact on the amygdala and, particularly, the PFC. This may be attributed to the reduced levels of sulfites in organic wine, as PFC functionality appears especially susceptible to their effects.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101298"},"PeriodicalIF":3.6,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097388","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 effect of different yeast and bacterial strain combinations on the physicochemical and metabolic profile of kombucha fermentation","authors":"Fang-I Chen ,&nbsp;Yu-Tsung Chang ,&nbsp;Fatma Laili Khoirunnida ,&nbsp;Hung-Yu Pan ,&nbsp;Po-Yao Chuang ,&nbsp;Ying-Chen Lu","doi":"10.1016/j.ijgfs.2025.101296","DOIUrl":"10.1016/j.ijgfs.2025.101296","url":null,"abstract":"<div><div>Kombucha is a beverage made by fermenting sweetened black tea with a Symbiotic Culture of Bacteria and Yeast (SCOBY). Most kombucha-related research uses a natural culture for the fermentation process, making it challenging to investigate the specific impacts of different strains on kombucha's fermentation. This study used three strains of acetic acid bacteria (AAB) and three strains of yeast. Three AAB strains (<em>Komagataeibacter saccharivorans</em> LYC1690, <em>Komagataeibacter xylinus</em> LYC1696, <em>Komagataeibacter xylinus</em> LYC1707) and three yeast strains (<em>Zygosaccharomyces bailii</em> LYC1691, <em>Debaryomyces hansenii</em> LYC1262, and <em>Zygosaccharomyces bailii</em> LYC1699) were combined into nine different fermentation processes. This study aims to investigate the impact of acetic acid bacteria and yeast on the fermentation process of kombucha. The investigation involved the determination of parameters, including pH value, acidity, color, total soluble solids, alcohol content, sugar, and organic acids. Principal Component Analysis (PCA) was used to examine metabolic trends. The results showed that yeast strains significantly influenced sucrose consumption, ethanol production, total soluble solids, and organic acid composition. Yeast strain 3 (<em>Z. bailii</em> LYC1699) showed the highest fermentative activity, producing increased ethanol, acetic acid, and malic acid levels while decreasing pH and TSS. In contrast, yeast strain 2 (<em>D. hansenii</em> LYC1262) was associated with increased gluconic and glucuronic acid levels, suggesting potential detoxification benefits. These findings highlight the importance of microbial selection in affecting kombucha's metabolic characteristics to produce novel flavors and functionality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101296"},"PeriodicalIF":3.6,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109319","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":"Olive fruit and olive oil in Greece: testimonies of its uses trough mythology, legend, history and philosophy","authors":"Maria Protopapas-Marneli ,&nbsp;Antonia Trichopoulou","doi":"10.1016/j.ijgfs.2025.101287","DOIUrl":"10.1016/j.ijgfs.2025.101287","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101287"},"PeriodicalIF":3.6,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145158911","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":"Gastronomy and paradiplomacy. The case of Portuguese Gastronomic Confraternities","authors":"Ó. Cabral ,&nbsp;L. Lavrador ,&nbsp;P. Orduna ,&nbsp;R. Moreira","doi":"10.1016/j.ijgfs.2025.101292","DOIUrl":"10.1016/j.ijgfs.2025.101292","url":null,"abstract":"<div><div>The promotion of Portuguese gastronomy involves diverse multi-level and multisectoral stakeholders, employing place branding to project positive territorial images and attract cultural and economic benefits. Among them are <em>Confrarias Gastronómicas</em> (Gastronomic Confraternities), associations dedicated to promoting national, regional, and local food cultures through public diplomacy means. This article presents a novel analysis at the intersection of gastronomy, paradiplomacy, and civic associations, examining the promotional practices and international outreach of Gastronomic Confraternities and evaluating their potential as paradiplomatic actors. Based on 227 survey responses, covering a broad and representative sample of 88 distinct Confraternities across Portugal, the study highlights their active role in advancing Portuguese gastronomy through various initiatives. It identifies key promotional mechanisms and characterises the operational dynamics of the confraternal movement, revealing a unique paradiplomatic capacity. Despite contributing to the international visibility of Portuguese culinary heritage, these associations face internal challenges, including underfunding, ageing membership, and limited civic engagement. Nevertheless, when integrated into broader gastrodiplomatic strategies, these territorialised actors can play a vital role in promoting Portugal's gastronomic identity through coordinated national and international efforts.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101292"},"PeriodicalIF":3.6,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097469","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":"Generational shifts in food practices: Cooking techniques, quality, and unhealthy ingredient intake and their influence on type 2 diabetes development among ethnic minorities in London","authors":"Arif Ahmed ,&nbsp;Amalia Tsiami ,&nbsp;Hafiz T.A. Khan","doi":"10.1016/j.ijgfs.2025.101295","DOIUrl":"10.1016/j.ijgfs.2025.101295","url":null,"abstract":"<div><h3>Introduction</h3><div>Changing dietary habits can be attributed to health psychology model within the wider determinants of life model. Unhealthy dietary habits of immigrants at the host country leads to higher risk in developing long term conditions. Our previous study reported that the first-generation ethnic minority immigrants who live in the UK consume less fruits and vegetables than the second and third generation. However, it is not known how these people who live in London prepare their food, which affects nutritional value and health. The aim of the study is to examine the habits and views of immigrants in London related to dietary habits and food practices and perception of how this affects type-2 diabetes risk.</div></div><div><h3>Methods</h3><div>Qualitative data were gathered conducting semi-structured interviews from 20 South Asian, African, and Caribbean adults in between November 2023 and January 2024, representing the three generations of each population. Thematic analysis was used to analyse the data.</div></div><div><h3>Results and discussion</h3><div>The first-generation older people consume more homemade food; however, their cooking methods include high fat and frying. On the contrary, the younger first generation consume hybridized food, whereas the 3rd generation emphasized healthy choices and balanced diet. High nutritional quality ingredients are used more by the 3rd generation, emphasizing their value to healthy ingredients and health awareness. Whereas the older first-generation people believe diabetes was attributed to divine will. Policymakers need to consider interventions appropriate to diverse ethnicity and generational differences to improve healthy food practices and reduce health inequalities within ethnic minority groups.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101295"},"PeriodicalIF":3.6,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145159522","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":"Millet processing to fermented drinks: Evaluating changes in nutritional attributes, mineral accessibility, amino acid profile, and sensorial acceptability","authors":"Rishibha Gupta,&nbsp;Smriti Gaur","doi":"10.1016/j.ijgfs.2025.101297","DOIUrl":"10.1016/j.ijgfs.2025.101297","url":null,"abstract":"<div><div>Fermented drinks form an integral part of our dietary culture. Traditional processing methods can provide a framework that can be used to develop these drinks. In this study, a fermented Indian millet drink Koozh has been studied. Traditionally it is prepared from finger or pearl millet, however in this study three other minor millets varieties i.e. kodo, barnyard and little were also explored to prepare it. Two-way repeated measure ANOVA indicate that millet type, processing and their interaction plays a major role in determining the overall composition of the final drink. Overall fermented millet drinks had high nutritional value, with reduced phytate content (45–93 %). FTIR analysis of the methanolic extract of the drinks showed many functional peaks and the extract was further used to determine the polyphenol content and antioxidant activity (FRAP and DPPH). The millet drinks had high Mg, Fe and Zn content along with essential amino acids particularly isoleucine (16.15–16.85 g/100 free amino acid (FAA)). Mineral analysis reveals that these drinks can be a good source of iron containing approximately 0.15–0.56 mg/100g bio-accessible iron. Principal component analysis (PCA) was employed to identify the key variables contributing to the differences among different millet drinks. Sensorial analysis showed high acceptability among consumers, with barnyard and little millet drinks receiving the highest overall scores. The results from this study indicate that fermented millet drink offer a unique mix of nutritional and functional benefits that needs to be further explored.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101297"},"PeriodicalIF":3.6,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097389","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}