Understanding tourists? perceived food consumption values: Do different cultures share similar food values?

期刊： INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022; 28 ()

While food research has gained momentum over the past three decades, research examining the role of perceived food values in food experiences and beha......

Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review

期刊： INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022; 28 ()

Odor-induced taste enhancement (OITE) is a phenomenon derived from the integrative processing of odor and taste in the brain. In summarizing the publi......

Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles

期刊： INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022; 29 ()

As a resistant starch, malate starch was prepared by dry heat treatment of corn starch with L-malic acid. Compared with the native starch, the peak vi......

Changes in eating quality of Chinese braised beef produced from three different muscles

期刊： INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022; 29 ()

This study was designed to investigate differences in the eating quality of braised beef produced from three different muscles: thin flank, chuck roll......

Effect of different drying methods on the physical properties of pork jerky

期刊： INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022; 30 ()

In this experiment, two drying processes, drying oven and baking oven, were selected to investigate the effects of different drying methods on the phy......

Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat

期刊： INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022; 29 ()

This study analyzed the influence of cooking temperature (60, 70 or 80 degrees C) and time (2, 6, 12 or 24 h) on the quality of duck meat cooked in so......

Temporal trends in food preferences and their association with overweight/ obesity among children in China

期刊： INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2021; 24 ()

Object: Over the past 10 years there have been profound changes in food preferences in China. The objective of this study was to identify the temporal......