International Journal of Gastronomy and Food Science最新文献_第5页

Influencing factors towards consumer acceptance of millet as a food source 消费者接受小米作为食物来源的影响因素

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-23 DOI: 10.1016/j.ijgfs.2025.101171

Jodie Lacey, Jeffery Bray, Heather Hartwell

{"title":"Influencing factors towards consumer acceptance of millet as a food source","authors":"Jodie Lacey, Jeffery Bray, 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}

引用次数: 0

“Fermenting is not about the cooking”. The social practice of fermenting foods at home. “发酵与烹饪无关”。在家里发酵食物的社会实践。

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-20 DOI: 10.1016/j.ijgfs.2025.101169

Maxence Blanchet , Federico J.A. Perez-Cueto , Maxime Michaud

{"title":"“Fermenting is not about the cooking”. The social practice of fermenting foods at home.","authors":"Maxence Blanchet , Federico J.A. Perez-Cueto , Maxime Michaud","doi":"10.1016/j.ijgfs.2025.101169","DOIUrl":"10.1016/j.ijgfs.2025.101169","url":null,"abstract":"<div><div>The objectives set by scientific recommendations regarding sustainable and healthy nutrition prove difficult to achieve, particularly due to the insufficient plant-based shift in diets. Fermentation offers potential pathways to create foods that are desirable while having a low impact on the planet and a positive effect on human health. However, several obstacles remain. This article presents the results of a preliminary study conducted in Sweden. Using a series of interviews (n = 9), we focus on the practice of home fermentation. The results are analyzed through the lens of practice theory and life-course events. Representations around health and ecology, the facilitated acquisition of know-how about fermentation and the perceived easiness and affordability of the process seem to play a role in the recruitment of practitioners of fermentation. Further research is ongoing to explore how this practice of domestic fermenting can be recomposed in different contexts. Understanding the barriers and drivers of the ‘early adopters’ of fermentation could help to provide the general population with the means to have a healthy and sustainable diet.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101169"},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777221","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}

引用次数: 0

Comparative investigation of the nutritional composition and flavor characteristics of pre-breeding diploid and triploid oysters (Crassostrea gigas) after steaming 养殖前二倍体和三倍体牡蛎蒸煮后营养成分和风味特性的比较研究

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-17 DOI: 10.1016/j.ijgfs.2025.101167

Cunxi Lu , Yanjin Li , Bingfu Yang , Gaoqin Mo , Yingcai Zhao , Lingzhao Wang , Shijie Bi

{"title":"Comparative investigation of the nutritional composition and flavor characteristics of pre-breeding diploid and triploid oysters (Crassostrea gigas) after steaming","authors":"Cunxi Lu , Yanjin Li , Bingfu Yang , Gaoqin Mo , Yingcai Zhao , Lingzhao Wang , Shijie Bi","doi":"10.1016/j.ijgfs.2025.101167","DOIUrl":"10.1016/j.ijgfs.2025.101167","url":null,"abstract":"<div><div>Steaming significantly altered the nutritional profile and flavor of oysters, with the extent of these changes influenced by the oyster's ploidy. This work aimed to investigate the variations in nutritional composition, texture and flavor compounds of diploid and triploid oysters after steaming using high-performance liquid chromatography and gas chromatography-ion mobility spectrometry. The results showed that steaming decreased the levels of aldehydes and ketones in oysters, including 2-methylbutanal-M (M means monomer) and 1-penten-2-ol. The calculated EUC values in steamed oysters (diploid: 6.89 ± 1.52, triploid: 11.20 ± 2.36) were significantly lower than those in untreated oysters (diploid: 11.71 ± 1.31, triploid: 14.85 ± 2.87). The inosine 5′-monophosphate and guanosine 5′-monophosphate contents in steamed triploid oysters were 45.45 % and 83.33 % higher than those in steamed diploid oysters, respectively. The highest contents of free amino acids were also detected in triploid oysters (1755.01 ± 175.83 mg/100 g). This study unveiled the alterations in nutrient composition, texture, and flavor characteristics of diploid and triploid oysters subsequent to steaming, thereby furnishing a robust scientific foundation for the optimization of oyster processing.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101167"},"PeriodicalIF":3.2,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714272","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}

引用次数: 0

Gelatin Cotton Candy: A model study to create functional fiber foods 明胶棉花糖：制造功能性纤维食品的模型研究

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-15 DOI: 10.1016/j.ijgfs.2025.101168

Miho Kokubo, Takuto Shimizu, Tomohiro Masu, Shuji Fujii

引用次数: 0

Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat 厨师会迷失在酱汁里吗？厨师们对传统与现代烹饪之间的矛盾和矛盾的看法

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-13 DOI: 10.1016/j.ijgfs.2025.101166

Arnaud Lamy , Lucie Sirieix , Sandrine Costa , Maxime Michaud

{"title":"Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat","authors":"Arnaud Lamy , Lucie Sirieix , Sandrine Costa , Maxime Michaud","doi":"10.1016/j.ijgfs.2025.101166","DOIUrl":"10.1016/j.ijgfs.2025.101166","url":null,"abstract":"<div><div>This work aims to identify and understand the various tensions chefs face in reconciling different issues (sustainability, meat cooking, day-to-day management of the restaurant, etc.) through the study of a specific case, the replacement of traditional preparation of stocks and sauces by ready-to-use preparations. Data collected from French chefs (n = 29) were analysed through the prism of paradox theory. Traditional sauce-making is associated by chefs, directly or indirectly, with a set of practices and skills based on techniques, preparations and products that draw on culinary traditions while offering environmental benefits. However, the study shows that chefs tend to use industrial, ready-to-use preparations because of time constraints, convenience, lack of transmission within the profession or regulations (e.g. hygiene rules). The analysis of this replacement highlights paradoxes and tensions linked to the implementation of the new practice, and to performance, especially sustainability performance. The results contribute to the existing literature and assist the restaurant sector and chefs in addressing sustainability challenges.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101166"},"PeriodicalIF":3.2,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654581","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}

引用次数: 0

Historical grains in modern gastronomy: A case study of artisan breads 现代美食中的历史谷物：以手工面包为例

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-13 DOI: 10.1016/j.ijgfs.2025.101165

Madeleine Jönsson , Karin Gerhardt , Karin Wendin

{"title":"Historical grains in modern gastronomy: A case study of artisan breads","authors":"Madeleine Jönsson , Karin Gerhardt , Karin Wendin","doi":"10.1016/j.ijgfs.2025.101165","DOIUrl":"10.1016/j.ijgfs.2025.101165","url":null,"abstract":"<div><div>While modern wheat has been bred for improved yields and baking properties, heritage cereals have recently gained increased recognition for their nutritional profiles and resilience towards climate change. This increased interest in heritage cereals calls for deepened understanding of their sensory attributes and consumer acceptance. Hence, this study evaluated bread based on two heritage wheats (Öland and Källunda) and a modern wheat mix by the means of quantitative descriptive sensory analysis (<em>n</em> = 8) and consumer liking (<em>n</em> = 47) using a 9-point hedonic scale. The sensory profiles of the three breads were similar, with differences mainly in the crust's brownness, roasted odor, chewiness, and hardness. These differences were not linked to whether the wheat was heritage or modern. Overall, consumers gave positive scores for the crumb and crust of all three bread types: Öland (6.38 and 6.87), Källunda (6.53 and 6.19), and Modern (6.26 and 6.49). Among all participants, 68.1 %–85.1 % gave positive scores for the breads. Öland wheat crust was better liked than crust from Källunda wheat, which related to less roasted odor, brown appearance, chewy and hard textures. The study's implications for gastronomy includes that heritage wheat can be used like modern varieties without impeding sensory quality, making them versatile for various foods and cuisines.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101165"},"PeriodicalIF":3.2,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641147","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}

引用次数: 0

Starting route: Istanbul street food 出发路线：伊斯坦布尔街头小吃

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-12 DOI: 10.1016/j.ijgfs.2025.101163

Nihan Yarmacı Güvenç, Seray Evren, Ela Nazlı Köz

引用次数: 0

Investigation of potential of Vitex agnus-castus powder as an innovative bread ingredient 牡荆果粉作为面包创新原料潜力的研究

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-12 DOI: 10.1016/j.ijgfs.2025.101164

Sibel Bölek

{"title":"Investigation of potential of Vitex agnus-castus powder as an innovative bread ingredient","authors":"Sibel Bölek","doi":"10.1016/j.ijgfs.2025.101164","DOIUrl":"10.1016/j.ijgfs.2025.101164","url":null,"abstract":"<div><div>Since bread is a basic food item in the diet of many people around the world, its nutritional value needs to be increased. In present study, the potential of <em>Vitex agnus-castus</em> powder to enrich bread was investigated. For this aim, <em>V. agnus-castus</em> powder was substituted with wheat flour at the levels of 0, 5, 10, 15 %. Effects of <em>V. agnus-castus</em> powder on the rheological characteristics of bread dough, color, proximate composition, antioxidant activity, total phenolic content, texture and sensory characteristics of breads were investigated. <em>V. agnus-castus</em> increased the total phenolic content and antioxidant activity, as well as fat, crude fiber and ash content of bread samples significantly (p < 0.05). Breads containing 15 % <em>V. agnus-castus</em> powder had the highest inhibition (21.58 ± 1.03 %), ABTS<sup>+</sup> (215.61 ± 0.58 mg/100 g), total phenolic content (986.22 ± 1.69 mg GAE/100 g DW), fat (2.22 ± 0.09 %) crude fiber (11.10 ± 0.25 %), and ash content. According to the results of sensory analysis, bread samples including 5 % <em>V. agnus-castus</em> powder had higher scores than control samples. <em>V. agnus-castus</em> could improve sensory and nutritional properties of bread.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101164"},"PeriodicalIF":3.2,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682229","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}

引用次数: 0

Psychometric properties of the gratitude for food scale among Turkish adults: A validity and reliability study 土耳其成年人感恩食物量表的心理计量特性：有效性和可靠性研究

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-11 DOI: 10.1016/j.ijgfs.2025.101162

Ümüş Özbey Yücel , Murat Yücel , Fatma Tayhan , Gizem Helvacı

{"title":"Psychometric properties of the gratitude for food scale among Turkish adults: A validity and reliability study","authors":"Ümüş Özbey Yücel , Murat Yücel , Fatma Tayhan , Gizem Helvacı","doi":"10.1016/j.ijgfs.2025.101162","DOIUrl":"10.1016/j.ijgfs.2025.101162","url":null,"abstract":"<div><div>This study aimed to adapt the Gratitude for Food Scale (GFS) into Turkish and evaluate the psychometric properties of the GFS for adults (GFS-A), considering the need for culturally sensitive and reliable tools. The study was conducted web-based with 421 adults (41.8 % male, 58.2 % female). Translation-back translation method was applied in language validity and pilot test (n = 50) was performed to evaluate the clarity of the items. Then, construct (exploratory factor analysis (EFA; n = 208) and confirmatory factor analysis (CFA; n = 213)) validity and convergent validity were tested. In reliability analysis, Cronbach's <em>α</em> coefficient was calculated for internal consistency and test–retest method was applied. As a result of EFA, factor loadings of items in single factor structure were between 0.729 and 0.893 (variance explained = 68.88 %). According to CFA, fit indices (χ<sup>2</sup>/sd = 1.866, RMSEA = 0.045, TLI = 0.992, CFI = 0.996, GFI = 0.992, AGFI = 0.975) were acceptable. Average variance extracted (AVE = 0.689) and composite reliability (CR = 0.917) were found to be sufficient for convergent validity. Cronbach's <em>α</em> coefficient (0.856) was highly reliable. According to test-retest analysis, intraclass correlation coefficient was found to be 0.613 (p < 0.01). The Turkish version of GFS-A, with 5 items and one factor, is a valid and reliable tool to measure gratitude for food in Turkish adults.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101162"},"PeriodicalIF":3.2,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654582","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}

引用次数: 0

Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce 不同蒸煮时间对酱油感官评价及风味特性的影响

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-11 DOI: 10.1016/j.ijgfs.2025.101157

Xing Gao , Xiaomo Han , Mingguang Yu , Yuan Tang , Huanlu Song , Qi Meng , Rifeng Chen , Jiang Yu , Ping Yang , Zhili Yu

{"title":"Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce","authors":"Xing Gao , Xiaomo Han , Mingguang Yu , Yuan Tang , Huanlu Song , Qi Meng , Rifeng Chen , Jiang Yu , Ping Yang , Zhili Yu","doi":"10.1016/j.ijgfs.2025.101157","DOIUrl":"10.1016/j.ijgfs.2025.101157","url":null,"abstract":"<div><div>Changes in odor properties, key odor-active compounds (flavor dilution (FD) ≥ 81, odor activity value (OAV) ≥ 1), free amino acids, and nucleotides were explored in the four soy sauces before and after cooking. The heat-treated soy sauce scored higher for sensory attributes such as roasted, smoky, caramelized, and steaming aromas, while mellow, sour, floral, and malty aromas had lower odor intensities. Heat treatment induced an increase in the OAV of compounds with caramelized/sweet, smoky, roasted, and steaming aromas in soy sauce, while the OAV of compounds with unpleasant odors (sour and malty) decreased. The aroma of soy sauce becomes unstable during cooking. The levels of amino acids and nucleotides decreased to varying extents with increased heating time. The total free amino acid content decreased by 35 %, 36 %, and 38 % after cooking soy sauce for 10 min, 30 min, and 60 min at 100 °C, respectively. Additionally, the 5′-disodium xanthate (5′-XMP) content was the highest in all four soy sauce samples both before and after heat treatment, followed by 5′-guanylate disodium (5′-GMP) and 5′-adenylate disodium (5′-AMP).</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101157"},"PeriodicalIF":3.2,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641700","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}

引用次数: 0