International Journal of Gastronomy and Food Science最新文献_第8页

Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating 最终pH值对熟化牛肉烤制和再加热后氧化稳定性和热过味的影响

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-28 DOI: 10.1016/j.ijgfs.2025.101140

Cecylyana Leite Cavalcante , Milagros Maribel Coaguila Gonza , Beatriz Garcia Lopes , Taciana Villela Savian , Alan Giovanini de Oliveira Sartori , Jair Sebastião da Silva Pinto , Carmen Josefina Contreras Castillo

{"title":"Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating","authors":"Cecylyana Leite Cavalcante , Milagros Maribel Coaguila Gonza , Beatriz Garcia Lopes , Taciana Villela Savian , Alan Giovanini de Oliveira Sartori , Jair Sebastião da Silva Pinto , Carmen Josefina Contreras Castillo","doi":"10.1016/j.ijgfs.2025.101140","DOIUrl":"10.1016/j.ijgfs.2025.101140","url":null,"abstract":"<div><div>This study aims to explore the effects of different pHu ranges [pH < 5.8 (normal); 5.8 ≤ pH < 6.2 (intermediate); and pH ≥ 6.2 (high)] on lipid oxidation in steaks of <em>Longissimus lumborum</em> beef aged for up to 28 days that were grilled or grilled-chilled and reheated. The steaks were cut, vacuum-packed, and aged under vacuum at 2 °C. As major results, the fresh meat with normal pHu showed statistically higher thiobarbituric acid reactive species values than the meat within the other pHu ranges. Accordingly, after grilling-chilling and reheating, the concentration of benzaldehyde, which is a product from thermal degradation of amino acids, fatty acids and other aldehydes, was higher in the meat with normal pHu and lower in the meat with high pHu. Overall, our results contribute to the knowledge of the effects of pHu variations on lipid oxidation and warmed-over flavour in meat after grilling-chilling and reheating.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101140"},"PeriodicalIF":3.2,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550146","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

Traditional gastronomy as factor in the experience of heritage culture: The experience of visiting the Royal Tombs of Sipan Museum of Lambayeque (Perú) 传统美食在遗产文化体验中的作用——兰巴耶克西班王陵博物馆参观体验（Perú）

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-28 DOI: 10.1016/j.ijgfs.2025.101144

Luz Arelis Moreno Quispe , Ricardo David Hernández-Rojas

引用次数: 0

The rise of dark kitchens: Characteristics and operational challenges 黑暗厨房的兴起：特点和操作挑战

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-27 DOI: 10.1016/j.ijgfs.2025.101142

Zainab Laheri , Iain Ferris , Jan Mei Soon-Sinclair

{"title":"The rise of dark kitchens: Characteristics and operational challenges","authors":"Zainab Laheri , Iain Ferris , Jan Mei Soon-Sinclair","doi":"10.1016/j.ijgfs.2025.101142","DOIUrl":"10.1016/j.ijgfs.2025.101142","url":null,"abstract":"<div><div>The dark kitchen model has gained popularity in recent years, with many choosing this model over traditional dine-in restaurants or takeaways. Despite its popularity, there remain limited studies on this type of food business operating model. This study aims to investigate why food business operators choose to adopt the dark kitchen model and the lessons learned from their operational experiences. An online survey was conducted among 123 Environmental Health Officers (EHOs) based in Local Authorities in England. Sixteen semi-structured interviews with dark kitchens were conducted of which 12 were dark kitchen tenants and 4 dark kitchen owners. The primary reasons for choosing this model include affordability, flexibility, and convenience. Social media platforms and online aggregators are essential for dark kitchens to advertise their food. However, some inconsistencies between different online aggregators occur when onboarding. A key issue raised by participants were the challenges of managing food safety and hygiene practices in shared spaces where several food businesses utilise the same space or resources. Other challenges faced when operating the dark kitchen model include competition, dependence on online aggregators, commission fees, and lack of visibility. In conclusion, the dark kitchen model presents both advantages and challenges for dark kitchen operators. While it offers cost-effectiveness, flexibility, and convenience, it also presents its own set of challenges. The operational challenges identified in this study offer practical implications and lessons learnt from dark kitchens’ previous experiences of starting a delivery-only food business. The challenges outlined should be considered by policymakers, online aggregators and dark kitchens to support the development of more comprehensive guidelines and standardised practices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101142"},"PeriodicalIF":3.2,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550147","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

Seaweed kombucha: Exploring innovation in marine resources in Iceland 海苔康普茶：冰岛海洋资源创新探索

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-27 DOI: 10.1016/j.ijgfs.2025.101145

Martyn Jones , Catherine Chambers , Peter Krost

{"title":"Seaweed kombucha: Exploring innovation in marine resources in Iceland","authors":"Martyn Jones , Catherine Chambers , Peter Krost","doi":"10.1016/j.ijgfs.2025.101145","DOIUrl":"10.1016/j.ijgfs.2025.101145","url":null,"abstract":"<div><div>The productive marine waters around Iceland have led to the development of an economically important fisheries industry and strong cultural connections to seafood, yet seaweed remains an underutilized resource in domestic food products. This research was designed as an innovation/feasibility exploration using the case study of the development of a local seaweed-flavoured kombucha in the Westfjords of Iceland, with the research aims to: 1) develop an Icelandic seaweed kombucha, and 2) explore consumer preferences. Different recipes of kombucha infused with seaweed were created, and a consumer taste test was performed with a small group of consumers (n = 54). An important part of the study was also the analysis of potentially harmful compounds in the seaweed, of which heavy metals and iodine analyses were carried out on locally sourced dulse (<em>Palmaria palmata)</em> and sugar kelp (<em>Saccharina latissima)</em>. The results were compared with EU regulations and Icelandic regulations. Results show varying elevated levels of heavy metals and iodine in both species, but heavy metal guidelines for seaweed products are unclear in the Icelandic regulatory scheme. Taste test results suggest that potential kombucha customers lie in the younger generations, and there were variations by nationality, for example 25% of Icelandic respondents had tried kombucha prior to the taste test. Given the increasing trends of health food in general, an expansion of seaweed food products, and Iceland's focus on the blue economy, this research confirms that while focus should still be placed on updating toxin limit regulations and research, there is a potential for future Icelandic seaweed kombucha products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101145"},"PeriodicalIF":3.2,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563795","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

Taste profiles of steviol glycoside blends and their application in ice cream 甜菊醇糖苷混合物的口味特征及其在冰淇淋中的应用

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-27 DOI: 10.1016/j.ijgfs.2025.101143

Md Shakir Moazzem , Reed Williams , Michelle Hayden , Natasha D'Souza , Sungeun Cho

引用次数: 0

Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media 种族主义与白人的适口性：全球媒体对非洲黑人美食的抹去

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-19 DOI: 10.1016/j.ijgfs.2025.101134

Adwoa A. Fofie

{"title":"Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media","authors":"Adwoa A. Fofie","doi":"10.1016/j.ijgfs.2025.101134","DOIUrl":"10.1016/j.ijgfs.2025.101134","url":null,"abstract":"<div><div>The art of eating is political; food is political. Because food has linkages to a history, and identity, and is unique to your culture, it is a prime tool for othering. Every societal construct has White supremacy ingrained into it. Whiteness and White palatability have become the omniscient value barometer that determines and assigns worth. This article analyzes the representation of Black African gastronomies in the global media and emphasizes the complicity of the media in the calculated miscategorization of the cuisines to spotlight Whiteness. I show how Whiteness weaponizes food to further enact colonial violence and ethnoracial racism. I do this by analyzing the White hegemony of the culinary media; prestigious food lists; the concept of fine dining and restaurants at large; and the politics of spice and its enmeshed relationship with the Michelin Guide. To illustrate White palatability, I anatomize the Michelin guide as it is the most prestigious food list and argue that by excluding African chefs and African and non-Western cuisines from positions of prestige, they are purporting racism, being anti-black, and courting White palatability. I assess the forceful, mostly unneeded domination of Whiteness in the culinary ecosystem as it has been in other spaces for centuries and the innate desire to extirpate other cultures.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101134"},"PeriodicalIF":3.2,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629116","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

Digital gastronomy 2.0: A 15-year transformative journey in culinary-tech evolution and interaction 数字烹饪2.0：烹饪技术进化和互动的15年变革之旅

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-18 DOI: 10.1016/j.ijgfs.2025.101135

Amit Raphael Zoran

引用次数: 0

The role of social media in tourists’ conformity and irrational food consumption: Implications for food waste 社交媒体在游客从众与非理性食物消费中的作用：对食物浪费的启示

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-18 DOI: 10.1016/j.ijgfs.2025.101133

Yuqi Zhang , Fu-Chieh Hsu , Lihua Gao

{"title":"The role of social media in tourists’ conformity and irrational food consumption: Implications for food waste","authors":"Yuqi Zhang , Fu-Chieh Hsu , Lihua Gao","doi":"10.1016/j.ijgfs.2025.101133","DOIUrl":"10.1016/j.ijgfs.2025.101133","url":null,"abstract":"<div><div>This study examines the impact of social media on tourists' irrational food consumption behavior at travel destinations, a significant potential contributor to food waste. Based on the social influence theory, a conceptual model was established to examine the relationship between conformity, social identity, social desirability, and irrational consumption. We also examined the mediating effect of tourists' vanity. Data were collected from 440 participants from Mainland China who had visited restaurants introduced by the social media during their previous trip. Our results showed that extensive exposure to food-themed photos and videos influenced tourists' conformity. Conformity fulfilled tourists' social identity and desirability, leading to irrational food consumption. We confirmed the mediating role of vanity, elucidating the relationship between conformity, social identity, and desirability. The novelty of this study lies in examining and discussing the potential negative influence of social media on tourists' food consumption behaviour at travel destinations, rather than merely focusing on the general impact of social media on behaviour. Additionally, this study fills a critical research gap by exploring irrational food consumption behaviour, which has been largely overlooked in previous studies that primarily focused on rational decision-making processes. Additionally, this study provides empirical evidence and new insights into the influence of social media on tourists’ food waste which can promote the sustainable development of tourism and avoid food wastage by providing practical solutions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101133"},"PeriodicalIF":3.2,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143465513","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

Main factors influencing consumer willingness to pay for sustainable wine 影响消费者购买可持续葡萄酒意愿的主要因素

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-17 DOI: 10.1016/j.ijgfs.2025.101131

Federico Modica , Filippo Sgroi , Amparo Baviera-Puig , Caterina Sciortino

引用次数: 0

Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach 社区支持农业的消费者细分和参与驱动因素：选择实验和偏最小二乘结构方程建模方法

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-13 DOI: 10.1016/j.ijgfs.2025.101129

Sota Takagi , Miki Saijo , Takumi Ohashi

{"title":"Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach","authors":"Sota Takagi , Miki Saijo , Takumi Ohashi","doi":"10.1016/j.ijgfs.2025.101129","DOIUrl":"10.1016/j.ijgfs.2025.101129","url":null,"abstract":"<div><div>As the global food system faces increasing challenges from sustainability, climate change, and food security issues, alternative food networks like Community-Supported Agriculture (CSA) play an essential role in fostering stronger connections between consumers and producers. However, understanding consumer engagement with CSA is fragmented, particularly in Japan where CSA participation is still emerging. This study aims to identify potential CSA participants in Japan and validate existing theories on CSA participation through a quantitative analysis of 2484 Japanese consumers.</div><div>Using choice experiments, Latent Class Analysis, and Partial Least Squares Structural Equation Modeling, we identified five distinct consumer segments. The “Sustainable Food Seekers” group showed the highest positive utility for CSA, driven primarily by “Food Education and Learning Opportunities” and “Contribution to Environmental and Social Issues.” These factors were consistently significant across all segments, suggesting that many Japanese consumers value CSA for its educational and environmental benefits. In contrast, factors related to “Variety of Ingredients” were less influential in determining participation intentions. The findings suggest that promoting CSA in Japan may be most effective by emphasizing its role in environmental and social impact, rather than focusing solely on product attributes like organic certification, which is readily available in supermarkets. This reflects a key distinction between CSA adoption in Japan and in other cultural contexts, where access to organic produce is a primary driver.</div><div>This research provides practical insights for CSA organizations, policymakers, and producers, offering recommendations on how to better promote CSA participation in Japan and contribute to building a sustainable food system.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101129"},"PeriodicalIF":3.2,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580569","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