International Journal of Gastronomy and Food Science最新文献

{"title":"Improvement in texture and flavor of prepared meat patties with natural marination ingredients","authors":"Xingrui Xu ,&nbsp;Fei Gao ,&nbsp;Xinqi Yang ,&nbsp;Wanling Li ,&nbsp;Xinglian Xu ,&nbsp;Huhu Wang","doi":"10.1016/j.ijgfs.2025.101181","DOIUrl":"10.1016/j.ijgfs.2025.101181","url":null,"abstract":"<div><div>This study investigated the effects of four natural ingredients including <em>Lentinula edodes</em> (<em>L. edodes</em>) powder, yeast extract, germinated brown rice (GBR) powder, and chicken soup on the texture and flavor of prepared meat patties. Samples were subjected to five marinating treatments (Con group: basic formulation; non-LE group: formulation without <em>L. edodes</em> powder; non-CS group: formulation without chicken soup; non-YE group: formulation without yeast extracts; AI group: all ingredients included). The results showed that the four treatments, using different ingredients, significantly reduced reheating loss. Compared to the other groups, the AI group exhibited the highest percentage of P₂₁ (the proportion of immobilized water in the total water content). The texture of the four treatment groups were improved to the same extent. Non-LE, non-CS, and non-YE groups showed a significant increase in umami and sweet taste amino acid contents. Meanwhile, high levels of flavor nucleotides, aldehydes, and esters were observed in the non-CS and AI groups., with the non-CS group receiving the highest sensory score. These findings suggest that the non-CS group offers a better combination of natural ingredients, indicating its potential for developing premium, flavorful meat patties.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101181"},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791991","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":"Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes","authors":"Min You ,&nbsp;Jinsong Chen ,&nbsp;Yanyan Chen ,&nbsp;Ping Yang ,&nbsp;Chenchen Qi ,&nbsp;Chunhui Zhang ,&nbsp;Feng Huang","doi":"10.1016/j.ijgfs.2025.101177","DOIUrl":"10.1016/j.ijgfs.2025.101177","url":null,"abstract":"<div><div>This study aimed to evaluate the quality, oxidation, and digestion properties of beef stewed with different proportions of tomatoes. Results revealed that the addition of tomatoes decreased the pH, L∗, and Tarner–Bratzler shear force (WBSF) values of beef and increased the a∗ values in a dose-dependent manner; however, it had no significant effect on the b∗ values and cooking loss of beef. Furthermore, the content of free amino acids (FAAs) and nucleotides in beef and tomatoes may be balanced dynamically based on the concentration. Some sweet and umami amino acids in tomatoes can enhance the taste of beef. The addition of tomatoes into stewed beef exhibited a significant inhibitory role on lipid and protein oxidation. Furthermore, the protein digestibility of beef stewed with different proportions of tomatoes demonstrated a downward and subsequently upward trend in the gastric and intestinal digestion stages, thereby confirming the decreased particle sizes of beef. The mechanisms behind this trend are likely to be the association of active components with beef proteins and their antioxidant effects. Overall, the addition of tomatoes into stewed beef can improve the quality, antioxidant effects, and digestion properties of beef, which provides a theoretical basis for the development of nutritional meat products based on raw material interaction.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101177"},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799811","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 role of má-là flavor in contributing desirable oral perceptions during wine drinking: The seeking of sensory harmony between grape wines and sichuan cuisines in a physiochemical perspective","authors":"Siyu Li ,&nbsp;Zhengbo Guo ,&nbsp;Hanyue Dong ,&nbsp;Dabing Ren ,&nbsp;Lang Li ,&nbsp;Lunzhao Yi","doi":"10.1016/j.ijgfs.2025.101178","DOIUrl":"10.1016/j.ijgfs.2025.101178","url":null,"abstract":"<div><div>China nowadays has achieved a great success in popularizing grape wine drinking in different regions. However, there are no clear wine and Chinese food paring guides that have been proposed compared with the fully developed wine-food pairing theory in the Western society, which definitely limits the enjoyment of wines on the Chinese dining-table. The Sichuan cuisine flavor is recognized as the most representative Chinese cuisine flavor worldwide. In this review, the typical flavor, Má-Là, in Sichuan cuisines is used as an example to explore possible interactions among flavor molecules within wines and Sichuan cuisines in the mouth and to discuss potential influences on the overall oral flavor perception when enjoy wines and Sichuan cuisines. The context of this review is divided into four parts. The first part presents general categorizations of famous Chinese cuisines and their regional distributions and flavor characters. The second part introduces the Má-Là flavor in Sichuan cuisines, including flavor descriptions and resources, influential chemical components, and sensory functioning mechanisms. The third part focuses on explaining effects of wine components on modifying the oral environment. Finally, potential consequences on the interactive oral sensory perceptions between wines and Sichuan cuisines are proposed. According to our knowledge, this is the first review that illustrates flavor interactions of wines and typical Chinese cuisines, which provides readers better understandings either of paring wines and cuisines, or of developing novel specific wine/cuisine products that offer ideal flavor experiences to consumers during the wine-food consumption.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101178"},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807958","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":"Gastronomic treasures of southern Italy: The role of wooden equipment and heritage cheeses","authors":"Gabriele Busetta,&nbsp;Luca Settanni,&nbsp;Raimondo Gaglio","doi":"10.1016/j.ijgfs.2025.101179","DOIUrl":"10.1016/j.ijgfs.2025.101179","url":null,"abstract":"<div><div>Traditional cheese productions are deeply connected to their regions of origin, still made using raw milk from animals of indigenous breeds, traditional techniques and wooden equipment. The use of wooden tools in dairy factories promotes the formation of microbial biofilms, primarily composed of indigenous microorganisms, especially lactic acid bacteria (LAB). These microorganisms are crucial for developing the complex sensory characteristics that reflect the traditional and regional cheese heritage. Although the porous nature of wood has sparked considerable debate, there is no scientific evidence linking it directly to foodborne diseases. In Italy, the use of wooden equipment in cheese production is permitted under Regulation (EC) no. 2074/2005, which provides an exemption from Regulation (EC) no 852/2004 for foods with traditional characteristics related to the materials used in equipment manufacturing, packaging, and wrapping. The microbial biofilms developed onto wooden equipment represent one of the most vital reservoirs of dairy biodiversity. These biofilms not only influence the development of the LAB but also inhibit the main dairy bacterial pathogens (<em>Listeria monocytogens</em>, <em>Salmonella</em> spp., <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>). Besides discussing wooden equipment and microbial biofilms, this review also emphasizes the importance of traditional cheeses in preserving the culinary heritage of specific regions, as well as their significant role in sustainability and economic viability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101179"},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807954","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":"Spirulina as a food supplement in the 3D printing of meat analogs","authors":"Larissa Chivanski Lopes,&nbsp;Gabriel Martins Rosa,&nbsp;Jorge Alberto Vieira Costa","doi":"10.1016/j.ijgfs.2025.101176","DOIUrl":"10.1016/j.ijgfs.2025.101176","url":null,"abstract":"<div><div>The increased consumption of animal-based proteins has raised environmental concerns due to adverse impacts such as greenhouse gas emissions and intensive use of natural resources. The transition to a more plant-based diet is recognized as an effective solution to mitigate these impacts, and meat analogs are considered promising due to their physical, chemical, functional, sensory, and nutritional properties. These substitutes include restructured plant-based products, vegetables, and innovations. <em>Spirulina</em> biomass emerges as a promising raw material to produce meat analogs, as it is certified safe and considered a complete food due to its content of proteins, essential amino acids, minerals, and vitamins. 3D printing technology plays a crucial role in this transition, offering a variety of plant-based alternatives and allowing for the customization of geometries, structures, and food compositions. This article aims to explore the potential of 3D printing in the formulation of plant-based foods, with an emphasis on the incorporation of <em>Spirulina</em> as a food supplement. The research reveals the diversity of alternative protein sources, such as vegetables, restructured plant-based products, innovations with different vegetables and microalgae. <em>Spirulina</em> biomass is noteworthy for its safety certification and comprehensive nutritional profile. Technology, especially 3D printing, plays a crucial role in the production of these analogs, allowing customization and innovation in food composition. However, the challenges indicate the need for further studies and the combination of vegetable proteins to achieve a texture suitable for consumers. Exploring synergies with different protein sources is vital to broadening product diversity and improving consumer acceptance. The use of <em>Spirulina</em> in the 3D printing of meat analogs stands out as a promising alternative, offering nutritional, functional, sensory, and environmental benefits. Despite the technological challenges, the potential of this approach in creating plant-based products can meet sustainable and innovative food demands, representing a revolution in the food industry towards healthier, more personalized, and attractive foods.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101176"},"PeriodicalIF":3.2,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799812","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":"Investigating the incorporation of plant-based meat alternative in Asian culinary practices","authors":"Bushra Safdar ,&nbsp;Zhang Zijia ,&nbsp;Jinnuo Cao ,&nbsp;Tianyu Zhang ,&nbsp;He Li ,&nbsp;Xinqi Liu","doi":"10.1016/j.ijgfs.2025.101170","DOIUrl":"10.1016/j.ijgfs.2025.101170","url":null,"abstract":"<div><div>The rising demand for plant-based meat alternatives (PBMA) offers a unique opportunity to incorporate Asian culinary practices, which offer a wide variety of flavors and substantial market potential because of their rich cultural relevance and diversity. To win over the Asian markets, it is essential to align PBMA products with regionally popular and traditional flavors, textures, and culinary techniques that resonate with local consumers while ensuring that these products can withstand various cooking methods and processing. However, it is crucial to address nutritional concerns and dietary preferences by addressing the demand for a higher protein content, essential nutrients present in animal meat, and the absence of certain allergens and artificial ingredients. Integrating PBMA into well-known Asian dishes and emphasizing their sustainability, ethical characteristics, and health advantages, can draw the attention of environmentally aware and health-conscious consumers. Additionally, conducting in-depth market research to understand local delicacies, working with local chefs and food influencers, and continuously innovating to improve product quality are all essential for market success.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101170"},"PeriodicalIF":3.2,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785662","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":"Nursing home meals as social practices: Room for improvement","authors":"Lise Justesen ,&nbsp;Svend Skafte Overgaard ,&nbsp;Ute Walter ,&nbsp;Niels Heine Kristensen ,&nbsp;Anne Marie Beck","doi":"10.1016/j.ijgfs.2025.101173","DOIUrl":"10.1016/j.ijgfs.2025.101173","url":null,"abstract":"<div><div>Meal situations in nursing homes are crucial for residents' identity and quality of life but are often impacted by physical and mental impairments. This ethnographic study conducted in a Danish nursing home aims to explore meal practices as a social practice through eleven interviews with residents and four interviews with healthcare professionals, 100 h of observations, visual methods and thematic analysis. Five meal practices were identified: <em>Convivial-Meal-Practice, Healthy-Meal-Practice</em>, <em>Meal-Practice-as-Before, Hotel-Meal-Practice</em> and <em>Hospitable-Meal-Practice</em>. These practices diverged and were contradictory despite a common goal. The nursing home attempted to replicate a home-like feeling through an individualized approach intertwined with health and conviviality-focused hotel practices, hindering residents from becoming part of a meal community. Hospitality actions and less structured meals allowed residents to engage socially. Recognizing and addressing individual and communal needs can enhance commensality and contribute to a greater focus on the potential of meal situations including meals as an arena for rehabilitation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101173"},"PeriodicalIF":3.2,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747714","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":"Grains of wisdom: Insights into the minds of top chefs—A synthesis of expert interviews and literature","authors":"Angeline Gonyea ,&nbsp;Ekaitz Esteban ,&nbsp;Ritva Repo-Carrasco-Valencia ,&nbsp;Malena Martinez","doi":"10.1016/j.ijgfs.2025.101174","DOIUrl":"10.1016/j.ijgfs.2025.101174","url":null,"abstract":"<div><div>This study explores Andean grains in contemporary gastronomy, identifying innovative applications and their socio-ecological implications. Through a mixed-methods approach, we conducted descriptive analysis of expert interviews with leading chefs across twelve countries and synthesized relevant scientific literature. Linguistic pattern analysis revealed regional variations in grain utilization, preferred companion ingredients, and preparation techniques.</div><div>Our research documented culinary innovations including Jordan Kahn's \"Liquid Sable Cookie,\" Virgilio Martinez's quinoa leaf mille-feuille, Mugaritz's \"Living Cannelloni,\" and Marsia Taha's quinoa butter. Additionally, the study conceptually reframes Andean grains through multiple functional lenses as: seeds, protein sources with Maillard reaction potential, fermentation bases for safer infant porridges, and structural components in gels and thickeners. Notably, grains could replace synthetic thickeners in professional kitchens, aligning with emerging research on the varied impacts of synthetic hydrocolloids on gut health. We discovered understudied varieties such as quinoa chullpi, which lacks representation in scientific literature, amaranth's unique ability to create sauces without skins, and grains' potential to transform into luxurious butter alternatives.</div><div>By documenting chefs as scientific storytellers, we demonstrate how they translate agricultural biodiversity into sensory experiences, bridging the scientific community with the public. Ultimately, the research emphasizes direct farmer-chef-consumer relationships in supporting grain diversity, addressing nutrition challenges, enhancing climate resilience, and preserving cultural and agricultural heritage.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101174"},"PeriodicalIF":3.2,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850484","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":"“Gastrovandalism” trend or destruction?","authors":"Hilal Keskin ,&nbsp;Büşra Meltem Türkmen","doi":"10.1016/j.ijgfs.2025.101172","DOIUrl":"10.1016/j.ijgfs.2025.101172","url":null,"abstract":"<div><div>The increasing use of social media applications, the disappearance of the middle class, and the increasing competition environment are all reasons why food and beverage businesses are looking for new ways to reach their target audiences. The aim of this study is to draw attention to some gastronomic presentations and consumptions that are basically implemented with the aim of profit and to conduct a conceptualization study. In this context, the concept called “gastrovandalism” was put forward. In the study, the literature was first reviewed to investigate whether similar concepts exist. No similar concept was found in the literature review. Gastrovandalism is defined as “the violation of aesthetic values, universal rules of etiquette and basic principles of culinary art in food presentation and/or consumption for the sake of creating a shock effect” and is divided into dimensions and sub-dimensions. These dimensions are categorized as gastrovandalism in production (soft/hard), gastrovandalism in consumption (behavioral/social) and gastrovandalism in presentation (presentational). As a result of the study, context suggestions are presented for future research.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101172"},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783688","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":"Influencing factors towards consumer acceptance of millet as a food source","authors":"Jodie Lacey,&nbsp;Jeffery Bray,&nbsp;Heather Hartwell","doi":"10.1016/j.ijgfs.2025.101171","DOIUrl":"10.1016/j.ijgfs.2025.101171","url":null,"abstract":"<div><div>Ensuring food security and sustainability is critical to support present and future generations, while minimising negative environmental impacts. The planet provides over 250,000 edible plant species yet humans have become reliant on three main crops: wheat, maize, and rice. Underutilised crop species have the potential to alleviate the strain on the planet's resources, while providing nutritionally balanced alternative food sources. Heritage grains have been part of the human diet since the advent of agricultural practices, but many are now considered forgotten foods. Millet is a heritage grain with consumption history dating back to the Song dynasty (960-1279CE). In western society millet is an underutilised food source, yet is a reliable, sustainable, and highly nutritious crop that has the potential to alleviate food security and support healthy consumption patterns. To effectively integrate millet into current dietary behaviours greater understanding of the determinants of consumer acceptance of alternative food sources is required. This study takes a qualitative approach to assess the personal, social, cultural, economic, and psychological factors influencing British consumer decision making processes to try, utilise, and integrate millet into current dietary patterns. Consumer focus groups were conducted to identify influencing factors relating to altruistic, egoistic, habit forming, conditional and functional values. This research provides an understanding of the influencing factors associated with consumer acceptance of millet as a food source in the UK and will be of interest to practice and policy to support the development of strategies to promote sustainable food system initiatives and healthy dietary choices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101171"},"PeriodicalIF":3.2,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747713","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}