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culinary</title> <meta name="description" content="Search results for: culinary"> <meta name="keywords" content="culinary"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="culinary"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 55</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: culinary</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">55</span> A Marketplace for Indonesian Culinary Innovation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wildan%20Maulana">Wildan Maulana</a>, <a href="https://publications.waset.org/abstracts/search?q=Machfudz%20Sa%27idi"> Machfudz Sa'idi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Yogyakarta is a city with the most students in Indonesia, more than 250 thousand students living in Yogyakarta and more than 140 universities in Yogyakarta. Therefore, Yogyakarta is a very strategic place for the culinary business. Food is a basic requirement of all living things, and the tasty food and cheap is the target of almost all students. The objective of this paper is to give an idea and the innovation of culinary business in Yogyakarta who apply the concept sociopreneur and technology as a tool to facilitate the course of this business. KedaiKampus is a startup that brings the food business operators such as food stalls, restaurants or angkringan (a traditional restaurant of Indonesia) and people who want to find the food with the best price and the best taste. The uniqueness of this business is offered weekly and monthly food packages for students in particular or for everyone who needs and will be delivered to their homes each every hour meal. KedaiKampus is also a marketspace for industrial and culinary houses, using technology based mobile application and website will allow the food industry to connect them with customers, but it also allows them to know the customer's desire for food trending in the market. The application to be developed is designed for ease of access to customers in finding their favorite foods and convenience for the culinary home to create amazing culinary innovation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=marketplace" title="marketplace">marketplace</a>, <a href="https://publications.waset.org/abstracts/search?q=sociopreneur" title=" sociopreneur"> sociopreneur</a>, <a href="https://publications.waset.org/abstracts/search?q=culinary" title=" culinary"> culinary</a>, <a href="https://publications.waset.org/abstracts/search?q=meal" title=" meal"> meal</a> </p> <a href="https://publications.waset.org/abstracts/62061/a-marketplace-for-indonesian-culinary-innovation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62061.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">292</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">54</span> Comparative Study of Antimicrobial, Antioxidant and Physicochemical Properties of Four Culinary Herbs Grown in Sri Lanka</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thilini%20Kananke">Thilini Kananke</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Culinary herbs have long been considered as significant dietary sources of many potential health-promoting compounds. The present research focused on analysis of antimicrobial, antioxidant and physicochemical properties in selected four culinary herbs namely Murraya koenigii (Curry leaves), Pandanus amaryllifolius (Pandan leaves), Cymbopogon citrates (Lemon grass leaves), and Mentha Piperita (Minchi leaves) obtained from several market sites in Ratnapura District, Sri Lanka. The antimicrobial activity of ethanolic, chloroform and distilled water extracts of culinary herbs were evaluated against the strains of Staphylococcus aureus, Salmonella typhi and Shigella spp. Total phenolic content and the radical scavenging activity (using DPPH assay) of culinary herbs were determined. Four heavy metals (Cu, Cd, Pb and Fe) were analyzed in the selected culinary herbs using the atomic absorption spectroscopy (AAS). Proximate compositions of the selected herbs were analyzed using AOAC official methods. Antimicrobial activity of all selected culinary herbs showed relativity high inhibition zones against S. aureus. Pandan leaves showed the least antimicrobial activity against selected bacterial strains compared with other culinary herbs. Both the highest radical scavenging activity (lower IC50 value) and the total phenolic content (25.57 ±3.54µg GAE/100g) were reported in Mentha piperita extract. The highest concentrations of Cu, Fe and Cd were reported in Curry leaves (29.15 mg/kg), Lemon grass leaves (257.98 mg/kg) and Pandan leaves (6.05 mg/kg) respectively. The heavy metal contents detected in all culinary herbs were below the permitted limits set by WHO/FAO, except Cd. The highest moisture (85.00±0.00%) and fiber (10.66± 2.00%) contents were found in Pandan leaves, while the highest protein (8.94±0.29%), fat (12.3± 2.52%) and ash (3.50± 0.17%) contents were reported in curry leaves. The information obtained from this study highlights the importance of further investigation of other antioxidant, antimicrobial and health promoting compounds of culinary herbs available in Sri Lanka for a detailed comparison. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial" title="antimicrobial">antimicrobial</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=culinary%20herbs" title=" culinary herbs"> culinary herbs</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20analysis" title=" proximate analysis"> proximate analysis</a> </p> <a href="https://publications.waset.org/abstracts/103397/comparative-study-of-antimicrobial-antioxidant-and-physicochemical-properties-of-four-culinary-herbs-grown-in-sri-lanka" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/103397.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">177</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">53</span> The Enquiry of Food Culture Products, Practices and Perspectives: An Action Research on Teaching and Learning Food Culture from International Food Documentary Films</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tsuiping%20Chen">Tsuiping Chen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It has always been an international consensus that food forms a big part of any culture since the old times. However, this idea has not been globally concretized until the announcement of including food or cuisine as intangible cultural heritage by UNESCO in 2010. This announcement strengthens the value of food culture, which is getting more and more notice by every country. Although Taiwan is not one of the members of the United Nations, we cannot detach ourselves from this important global trend, especially when we have a lot of culinary students expected to join the world culinary job market. These students should have been well educated with the knowledge of world food culture to make them have the sensibility and perspectives for the occurring global food issues before joining the culinary jobs. Under the premise of the above concern, the researcher and also the instructor took on action research with one class of students in the 'Food Culture' course watching, discussing, and analyzing 12 culinary documentary films selected from one decade’s (2007-2016) of Berlin Culinary Cinema in one semester of class hours. In addition, after class, the students separated themselves into six groups and joined 12 times of one-hour-long focus group discussion on the 12 films conducted by the researcher. Furthermore, during the semester, the students submitted their reflection reports on each film to the university e-portfolio system. All the focus discussions and reflection reports were recorded and collected for further analysis by the researcher and one invited film researcher. Glaser and Strauss’ Grounded Theory (1967) constant comparison method was employed to analyze the collected data. Finally, the findings' results were audited by all participants of the research. All the participants and the researchers created 200 items of food culture products, 74 items of food culture practices, and 50 items of food culture perspectives from the action research journey through watching culinary documentaries. The journey did broaden students’ points of view on world food culture and enhance their capability on perspective construction for food culture. Four aspects of significant findings were demonstrated. First, learning food culture through watching Berlin culinary films helps students link themselves to the happening global food issues such as food security, food poverty, and food sovereignty, which direct them to rethink how people should grow, share and consume food. Second, watching different categories of documentary food films enhances students’ strong sense of responsibility for ensuring healthy lives and promoting well-being for all people in every corner of the world. Third, watching these documentary films encourages students to think if the culinary education they have accepted in this island is inclusive and the importance of quality education, which can promote lifelong learning. Last but not least, the journey of the culinary documentary film watching in the 'Food Culture' course inspires students to take pride in their profession. It is hoped the model of teaching food culture with culinary documentary films will inspire more food culture educators, researchers, and the culinary curriculum designers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20culture" title="food culture">food culture</a>, <a href="https://publications.waset.org/abstracts/search?q=action%20research" title=" action research"> action research</a>, <a href="https://publications.waset.org/abstracts/search?q=culinary%20documentary%20films" title=" culinary documentary films"> culinary documentary films</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20culture%20products" title=" food culture products"> food culture products</a>, <a href="https://publications.waset.org/abstracts/search?q=practices" title=" practices"> practices</a>, <a href="https://publications.waset.org/abstracts/search?q=perspectives" title=" perspectives"> perspectives</a> </p> <a href="https://publications.waset.org/abstracts/113607/the-enquiry-of-food-culture-products-practices-and-perspectives-an-action-research-on-teaching-and-learning-food-culture-from-international-food-documentary-films" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113607.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">110</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">52</span> Exploring the Nexus of Gastronomic Tourism and Its Impact on Destination Image</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Usha%20Dinakaran">Usha Dinakaran</a>, <a href="https://publications.waset.org/abstracts/search?q=Richa%20Ganguly"> Richa Ganguly</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gastronomic tourism has evolved into a prominent niche within the travel industry, with tourists increasingly seeking unique culinary experiences as a primary motivation for their journeys. This research explores the intricate relationship between gastronomic tourism and its profound influence on the overall image of travel destinations. It delves into the multifaceted aspects of culinary experiences, tourists' perceptions, and the preservation of cultural identity, all of which play pivotal roles in shaping a destination's image. The primary aim of this study is to comprehensively examine the interplay between gastronomy and tourism, specifically focusing on its impact on destination image. The research seeks to achieve the following objectives: (1) Investigate how tourists perceive and engage with gastronomic tourism experiences. (2) Understand the significance of food in shaping the tourism image. (3.) Explore the connection between gastronomy and the destination's cultural identity Quantify the relationship between tourists' engagement in co-creation activities related to gastronomic tourism and their overall satisfaction with the quality of their culinary experiences. To achieve these objectives, a mixed-method research approach will be employed, including surveys, interviews, and content analysis. Data will be collected from tourists visiting diverse destinations known for their culinary offerings. This research anticipates uncovering valuable insights into the nexus between gastronomic tourism and destination image. It is expected to shed light on how tourists' perceptions of culinary experiences impact their overall perception of a destination. Additionally, the study aims to identify factors influencing tourist satisfaction and how cultural identity is preserved and promoted through gastronomic tourism. The findings of this research hold practical implications for destination marketers and stakeholders. Understanding the symbiotic relationship between gastronomy and tourism can guide the development of more targeted marketing strategies. Furthermore, promoting co-creation activities can enhance tourists' culinary experiences and contribute to the positive image of destinations.This study contributes to the growing body of knowledge regarding gastronomic tourism by consolidating insights from various studies and offering a comprehensive perspective on its impact on destination image. It offers a platform for future research in this domain and underscores the importance of culinary experiences in contemporary travel. In conclusion, this research endeavors to illuminate the dynamic interplay between gastronomic tourism and destination image, providing valuable insights for both academia and industry stakeholders in the field of tourism and hospitality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gastronomy" title="gastronomy">gastronomy</a>, <a href="https://publications.waset.org/abstracts/search?q=tourism" title=" tourism"> tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=destination%20image" title=" destination image"> destination image</a>, <a href="https://publications.waset.org/abstracts/search?q=culinary" title=" culinary"> culinary</a> </p> <a href="https://publications.waset.org/abstracts/172949/exploring-the-nexus-of-gastronomic-tourism-and-its-impact-on-destination-image" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/172949.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">74</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">51</span> Comparative Analysis of Polish Traditional Bread and Teff Injera: Culinary Heritage and Nutritional Perspectives</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Temesgen%20Minase%20Woldegebriel">Temesgen Minase Woldegebriel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study undertakes a comparative analysis of two distinct staples from diverse culinary heritages: Polish traditional bread and Teff Injera. Despite originating from disparate cultural contexts, both these foods hold significant roles in their respective societies, serving as dietary staples rich in cultural symbolism and nutritional value. Our investigation delves into the historical, cultural, and nutritional dimensions of Polish bread and Teff Injera, shedding light on their ingredients, preparation methods, and consumption patterns. Firstly, we explore the rich history and cultural significance embedded within Polish traditional bread, tracing its evolution through centuries of tradition and craftsmanship. From the ubiquitous Polish Rye bread to the intricate regional variations, we unravel the socio-cultural narratives intertwined with each loaf, reflecting Polish identity and culinary heritage. In contrast, our analysis extends to Teff Injera, a staple of Ethiopian and Eritrean cuisine known for its spongy texture and tangy flavor. We delve into the ancient origins of Teff cultivation, highlighting its pivotal role in Ethiopian culture and its symbolic significance in communal dining practices, such as the traditional Ethiopian coffee ceremony. Furthermore, we undertake a comparative examination of the nutritional profiles of Polish bread and Teff Injera, assessing their respective contributions to dietary health and well-being. Through comprehensive nutritional analysis, we elucidate the unique attributes of each staple, considering factors such as gluten content, fiber composition, and micronutrient density. Moreover, our study investigates the contemporary relevance of these traditional staples in the context of shifting dietary preferences and global culinary trends. We analyze consumer perceptions and market dynamics surrounding Polish bread and Teff Injera, discerning patterns of consumption and avenues for innovation in a rapidly evolving food landscape. In conclusion, our comparative analysis illuminates the multifaceted dimensions of Polish traditional bread and Teff Injera, transcending mere culinary discourse to encompass broader themes of cultural heritage, nutrition, and gastronomic diversity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=culinary" title=" culinary"> culinary</a>, <a href="https://publications.waset.org/abstracts/search?q=injera" title=" injera"> injera</a>, <a href="https://publications.waset.org/abstracts/search?q=teff" title=" teff"> teff</a> </p> <a href="https://publications.waset.org/abstracts/192994/comparative-analysis-of-polish-traditional-bread-and-teff-injera-culinary-heritage-and-nutritional-perspectives" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192994.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">16</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">50</span> Evolving Mango Metaphor In Diaspora Literature: Maintaining Immigrant Identity Through Foodways</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Constance%20Kirker">Constance Kirker</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper examines examples of the shared use of mango references as a culinary metaphor powerful in maintaining immigrant identity in the works of diaspora authors from a variety of regions of the world, including South Asia, the Caribbean, and Africa, and across a variety of genres, including novels, culinary memoirs, and children’s books. There has been past criticism of so-called sari-mango literature, suggesting that use of the image of mango is a cliché, even “lazy,” attempt to “exoticize” and sentimentalize South Asia in particular. A broader review across national boundaries reveals that diaspora authors, including those beyond South Asia, write nostalgically about mango as much about the messy “full body” tactile experience of eating a mango as about the “exotic” quality of mango representing the “otherness” of their home country. Many of the narratives detail universal childhood food experiences that are more shared than exotic, such as a desire to subvert the adult societal rules of neatness and get very messy, or memories of small but memorable childhood transgressions such as stealing mangoes from a neighbor’s tree. In recent years, food technology has evolved, and mangoes have become more familiar and readily available in Europe and America, from smoothies and baby food to dried fruit snacks. The meaning associated with the imagery of mangoes for both writers and readers in diaspora literature evolves as well, and authors do not have to heed Salman Rushdie’s command, “There must be no tropical fruits in the title. No mangoes.” <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=identity" title="identity">identity</a>, <a href="https://publications.waset.org/abstracts/search?q=immigrant%20diaspora" title=" immigrant diaspora"> immigrant diaspora</a>, <a href="https://publications.waset.org/abstracts/search?q=culinary%20metaphor" title=" culinary metaphor"> culinary metaphor</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20studies" title=" food studies"> food studies</a> </p> <a href="https://publications.waset.org/abstracts/151863/evolving-mango-metaphor-in-diaspora-literature-maintaining-immigrant-identity-through-foodways" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151863.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">111</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">49</span> Crickets as Social Business Model for Rural Women in Colombia </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Diego%20%20Cruz">Diego Cruz</a>, <a href="https://publications.waset.org/abstracts/search?q=Helbert%20Arevalo"> Helbert Arevalo</a>, <a href="https://publications.waset.org/abstracts/search?q=Diana%20Vernot"> Diana Vernot</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In 2013, the Food and Agriculture Organization of the United Nations (FAO) said that insect production for food and feed could become an economic opportunity for rural women in developing countries. However, since then, just a few initiatives worldwide had tried to implement this kind of project in zones of tropical countries without previous experience in cricket production and insect human consumption, such as Colombia. In this project, ArthroFood company and the University of La Sabana join efforts to make a holistic multi-perspective analysis from biological, economic, culinary, and social sides of the Gryllodes sigillatus production by rural women of the municipality of La Mesa, Cundinamarca, Colombia. From a biological and economic perspective, G. sigillatus production in a 60m2 greenhouse was evaluated considering the effect of rearing density and substrates on final weight and length, developing time, survival rate, and proximate composition. Additionally, the production cost and labor hours were recorded for five months. On the other hand, from a socio- economic side, the intention of the rural women to implement cricket farms or micro-entrepreneurship around insect production was evaluated after developing ethnographies and empowerment, entrepreneurship, and cricket production workshops. Finally, the results of the elaboration of culinary recipes with cricket powder incorporating cultural aspects of the context of La Mesa, Cundinamarca, will be presented. This project represents Colombia's first attempt to create a social business model of cricket production involving rural women, academies, the private sector, and local authorities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cricket%20production" title="cricket production">cricket production</a>, <a href="https://publications.waset.org/abstracts/search?q=developing%20country" title=" developing country"> developing country</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20insects" title=" edible insects"> edible insects</a>, <a href="https://publications.waset.org/abstracts/search?q=entrepreneurship" title=" entrepreneurship"> entrepreneurship</a>, <a href="https://publications.waset.org/abstracts/search?q=insect%20culinary%20recipes" title=" insect culinary recipes"> insect culinary recipes</a> </p> <a href="https://publications.waset.org/abstracts/130277/crickets-as-social-business-model-for-rural-women-in-colombia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/130277.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">104</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">48</span> Steps to Create a Wine Tourism Product Based on Storytelling</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yorgos%20Darlas">Yorgos Darlas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This original research aims at creating a wine tourism experience specially designed for Thessaloniki, based on retsina, a traditional Greek wine produced continuously since 5400 BC. Wine is a staple of the Greek dinner table, and this is particularly true for Thessaloniki, a city with a rich culinary tradition member of the UNESCO Creative Cities Network for gastronomy. Our methodology is based on historical and folklore research in order to shed light on the history and culture around the production and enjoyment of wine. In addition, we use quantitative and qualitative market research with the aim of recording modern habits and trends related to wine enjoyment. The above research has revealed the habits, rules, and rituals of the people of Thessaloniki, demonstrating the close link between the city’s culinary heritage and retsina. Thanks to this close link, the people of the city have a strong emotional bond with retsina, always ready to share a relevant story loaded with memories. Based on the findings of the research, our aim is to create a new wine tourism product for Thessaloniki based on storytelling. This wine tourism experience will provide visitors with the opportunity to discover the city through the personal stories of locals. At the same time, they will be acquainted with the history and the culture of retsina by visiting landmarks associated with its production and consumption and discovering the city’s multifaceted gastronomic heritage through pairings with retsina. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=retsina" title="retsina">retsina</a>, <a href="https://publications.waset.org/abstracts/search?q=Thessaloniki" title=" Thessaloniki"> Thessaloniki</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20tourism" title=" wine tourism"> wine tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing" title=" marketing"> marketing</a>, <a href="https://publications.waset.org/abstracts/search?q=storytelling" title=" storytelling"> storytelling</a> </p> <a href="https://publications.waset.org/abstracts/162333/steps-to-create-a-wine-tourism-product-based-on-storytelling" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162333.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">75</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">47</span> Understanding the Effective of Cuisine Experience, Emotions on Revisit Intentions: The Case Study of Lu-Kang</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=An-Na%20Li">An-Na Li</a>, <a href="https://publications.waset.org/abstracts/search?q=Ying-Yu%20Chen"> Ying-Yu Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Chang-Kuang%20Chiou"> Chang-Kuang Chiou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food tourism is one of the growing industries and areas of interest in the tourism industry today. The Destination Marketing Organizations (DMOs) are aware of the importance of gastronomy in order to stimulate local and regional economic development. From the heritage and cultural aspects, gastronomy is becoming a more important part of the cultural heritage of region and countries. Heritage destinations provide culinary heritage, which fits the current interest in traditional food, and cuisine is part of a general desire for authentic experiences. However, few studies have empirically examining food tourist’s behavior. This study examined the effects of cuisine experience, emotions and tourists’ revisit intentions. A total of 402 individuals responded to the on-site survey in the historic town of Lu-Kang in Taiwan. The results indicated that tourists’ cuisine experience include place flavor, media recommended local learning, life transfer and interpersonal share. In addition, cuisine experience had significant impacts on emotions, which in turn cuisine experience and emotions had significant effects on tourists’ revisit intentions. The findings suggested that the cuisine experience is a multi- dimensions construct. On the other hands, the good quality of cuisine experience could evoke tourists’ positive emotions and it plays a significant role in promote tourist revisit intentions and word of mouth. Implications for theory and practice are discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=culinary%20tourism" title="culinary tourism">culinary tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=cuisine%20experience" title=" cuisine experience"> cuisine experience</a>, <a href="https://publications.waset.org/abstracts/search?q=emotions" title=" emotions"> emotions</a>, <a href="https://publications.waset.org/abstracts/search?q=revisit%20intentions" title=" revisit intentions"> revisit intentions</a> </p> <a href="https://publications.waset.org/abstracts/30604/understanding-the-effective-of-cuisine-experience-emotions-on-revisit-intentions-the-case-study-of-lu-kang" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30604.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">406</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">46</span> Influence of the Cooking Technique on the Iodine Content of Frozen Hake</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Deng">F. Deng</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Sanchez"> R. Sanchez</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Beltran"> A. Beltran</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Maestre"> S. Maestre</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The high nutritional value associated with seafood is related to the presence of essential trace elements. Moreover, seafood is considered an important source of energy, proteins, and long-chain polyunsaturated fatty acids. Generally, seafood is consumed cooked. Consequently, the nutritional value could be degraded. Seafood, such as fish, shellfish, and seaweed, could be considered as one of the main iodine sources. The deficient or excessive consumption of iodine could cause dysfunction and pathologies related to the thyroid gland. The main objective of this work is to evaluated iodine stability in hake (Merluccius) undergone different culinary techniques. The culinary process considered were: boiling, steaming, microwave cooking, baking, cooking en papillote (twisted cover with the shape of a sweet wrapper) and coating with a batter of flour and deep-frying. The determination of iodine was carried by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Regarding sample handling strategies, liquid-liquid extraction has demonstrated to be a powerful pre-concentration and clean-up approach for trace metal analysis by ICP techniques. Extraction with tetramethylammonium hydroxide (TMAH reagent) was used as a sample preparation method in this work. Based on the results, it can be concluded that the stability of iodine was degraded with the cooking processes. The major degradation was observed for the boiling and microwave cooking processes. The content of iodine in hake decreased up to 60% and 52%, respectively. However, if the boiling cooking liquid is preserved, this loss that has been generated during cooking is reduced. Only when the fish was cooked by following the cooking en papillote process the iodine content was preserved. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cooking%20process" title="cooking process">cooking process</a>, <a href="https://publications.waset.org/abstracts/search?q=ICP-MS" title=" ICP-MS"> ICP-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=iodine" title=" iodine"> iodine</a>, <a href="https://publications.waset.org/abstracts/search?q=hake" title=" hake"> hake</a> </p> <a href="https://publications.waset.org/abstracts/98520/influence-of-the-cooking-technique-on-the-iodine-content-of-frozen-hake" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/98520.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">141</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">45</span> Exploring the Effects of Cuisine Experience, Emotions, Place Attachment on Heritage Tourists’ Revisit Behavioral Intentions: The Case Study of Lu-Kang</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=An-Na%20Li">An-Na Li</a>, <a href="https://publications.waset.org/abstracts/search?q=Ying-Yu%20Chen"> Ying-Yu Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Yu-Lung%20Lin"> Yu-Lung Lin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food tourism is one of the growing industries in the tourism industry today. The Destination Marketing Organizations (DMOs) are aware of the importance of gastronomy to stimulate local and regional economic development. From the heritage and cultural aspects, gastronomy is becoming a more important part of the cultural heritage of the region. Heritage destinations provide culinary heritage, which fits the current interest in traditional food, and cuisine is a part of a general desire for authentic experience. However, few studies have empirically examined antecedents of food tourists’ behavioral intentions. This study examined the effects of cuisine experience; emotions, place attachment and tourists’ revisit behavioral intentions. A total of 408 individuals responded to the on-site survey in the historic town of Lu-Kang in Taiwan. The results indicated that tourists’ cuisine experience include place flavor, media recommendation, local learning, life transfer and interpersonal share. In addition, cuisine experience had significant impacts on emotions and place attachment, emotions had significant effects on place attachment, furthermore, which in turn place attachment had significant effects on tourists’ revisit behavioral intentions. The findings suggested that the cuisine experience is a multi-dimensions construct. On the other hands, the good quality of cuisine experience could evoke tourists’ positive emotions and it could play a significant role in promoting tourist revisit intentions or word of mouth. Implications for theory and practice are discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=culinary%20tourism" title="culinary tourism">culinary tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=cuisine%20experiences" title=" cuisine experiences"> cuisine experiences</a>, <a href="https://publications.waset.org/abstracts/search?q=emotions" title=" emotions"> emotions</a>, <a href="https://publications.waset.org/abstracts/search?q=revisit%20intentions" title=" revisit intentions"> revisit intentions</a> </p> <a href="https://publications.waset.org/abstracts/89225/exploring-the-effects-of-cuisine-experience-emotions-place-attachment-on-heritage-tourists-revisit-behavioral-intentions-the-case-study-of-lu-kang" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89225.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">247</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">44</span> Quality Evaluation of Grape Seed Oils of the Ionian Islands Based on GC-MS and Other Spectroscopic Techniques </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Oikonomou">I. Oikonomou</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Lappa"> I. Lappa</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Daferera"> D. Daferera</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Kanakis"> C. Kanakis</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Kiokakis"> L. Kiokakis</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Skordilis"> K. Skordilis</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Avramouli"> A. Avramouli</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Kalli"> E. Kalli</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Pappas"> C. Pappas</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20A.%20Tarantilis"> P. A. Tarantilis</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Skotti"> E. Skotti</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Grape seeds are waste products of wineries and often referred to as an important agricultural and industrial waste product with the potential to be used in pharmaceutical, food, and cosmetic applications. In this study, grape seed oil from traditional Ionian varieties was examined for the determination of the quality and the characteristics of each variety. Initially, the fatty acid methyl ester (FAME) profiles were analyzed using Gas Chromatography-Mass Spectrometry, after transesterification. Furthermore, other quality parameters of the grape seed oils were determined by Spectroscopy techniques, UV-Vis and Raman included. Moreover, the antioxidant capacity of the oil was measured by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays and their antioxidant capacity expressed in Trolox equivalents. K and ΔΚ indices were measured in 232, 268, 270 nm, as an oil quality index. The results indicate that the air-dried grape seed total oil content ranged from 5.26 to 8.77% w/w, which is in accordance with the other grape seed varieties tested in similar studies. The composition of grape seed oil is predominated with linoleic and oleic fatty acids, with the linoleic fatty acid ranging from 53.68 to 69.95% and both the linoleic and oleic fatty acids totaling 78-82% of FAMEs, which is analogous to the fatty acid composition of safflower oil. The antioxidant assays ABTS and DPPH scored high, exhibiting that the oils have potential in the cosmetic and culinary businesses. Above that, our results demonstrate that Ionian grape seed oils have prospects that can go further than cosmetic or culinary use, into the pharmaceuticals industry. Finally, the reclamation of grape seeds from wineries waste stream is in accordance with the bio-economy strategic framework and contributes to environmental protection. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20capacity" title="antioxidant capacity">antioxidant capacity</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid%20methyl%20esters" title=" fatty acid methyl esters"> fatty acid methyl esters</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20seed%20oil" title=" grape seed oil"> grape seed oil</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a> </p> <a href="https://publications.waset.org/abstracts/96975/quality-evaluation-of-grape-seed-oils-of-the-ionian-islands-based-on-gc-ms-and-other-spectroscopic-techniques" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96975.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">204</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">43</span> Machine Translation Analysis of Chinese Dish Names </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Xinyu%20Zhang">Xinyu Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Olga%20Torres-Hostench"> Olga Torres-Hostench</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This article presents a comparative study evaluating and comparing the quality of machine translation (MT) output of Chinese gastronomy nomenclature. Chinese gastronomic culture is experiencing an increased international acknowledgment nowadays. The nomenclature of Chinese gastronomy not only reflects a specific aspect of culture, but it is related to other areas of society such as philosophy, traditional medicine, etc. Chinese dish names are composed of several types of cultural references, such as ingredients, colors, flavors, culinary techniques, cooking utensils, toponyms, anthroponyms, metaphors, historical tales, among others. These cultural references act as one of the biggest difficulties in translation, in which the use of translation techniques is usually required. Regarding the lack of Chinese food-related translation studies, especially in Chinese-Spanish translation, and the current massive use of MT, the quality of the MT output of Chinese dish names is questioned. Fifty Chinese dish names with different types of cultural components were selected in order to complete this study. First, all of these dish names were translated by three different MT tools (Google Translate, Baidu Translate and Bing Translator). Second, a questionnaire was designed and completed by 12 Chinese online users (Chinese graduates of a Hispanic Philology major) in order to find out user preferences regarding the collected MT output. Finally, human translation techniques were observed and analyzed to identify what translation techniques would be observed more often in the preferred MT proposals. The result reveals that the MT output of the Chinese gastronomy nomenclature is not of high quality. It would be recommended not to trust the MT in occasions like restaurant menus, TV culinary shows, etc. However, the MT output could be used as an aid for tourists to have a general idea of a dish (the main ingredients, for example). Literal translation turned out to be the most observed technique, followed by borrowing, generalization and adaptation, while amplification, particularization and transposition were infrequently observed. Possibly because that the MT engines at present are limited to relate equivalent terms and offer literal translations without taking into account the whole context meaning of the dish name, which is essential to the application of those less observed techniques. This could give insight into the post-editing of the Chinese dish name translation. By observing and analyzing translation techniques in the proposals of the machine translators, the post-editors could better decide which techniques to apply in each case so as to correct mistakes and improve the quality of the translation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chinese%20dish%20names" title="Chinese dish names">Chinese dish names</a>, <a href="https://publications.waset.org/abstracts/search?q=cultural%20references" title=" cultural references"> cultural references</a>, <a href="https://publications.waset.org/abstracts/search?q=machine%20translation" title=" machine translation"> machine translation</a>, <a href="https://publications.waset.org/abstracts/search?q=translation%20techniques" title=" translation techniques"> translation techniques</a> </p> <a href="https://publications.waset.org/abstracts/106613/machine-translation-analysis-of-chinese-dish-names" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/106613.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">137</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">42</span> Tasting Terroir: A Gourmet Adventure in Food and Wine Tourism</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sunita%20Boro">Sunita Boro</a>, <a href="https://publications.waset.org/abstracts/search?q=Saurabh%20Kumar%20Dixit"> Saurabh Kumar Dixit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Terroir, an intricate fusion of geography, climate, soil, and human expertise, has long been acknowledged as a defining factor in the character of wines and foods. This research embarks on an exploration of terroir's profound influence on gastronomic tourism, shedding light on the intricate interplay between the physical environment and culinary artistry. Delving into the intricate science of terroir, we scrutinize its role in shaping the sensory profiles of wines and foods, emphasizing the profound impact of specific regions on flavor, aroma, and texture. We deploy a multifaceted methodology, amalgamating sensory analysis, chemical profiling, geographical information systems, and qualitative interviews to unearth the nuanced nuances of terroir expression. Through an exhaustive review of the literature, we elucidate the historical roots of terroir, unveil the intricate cultural dimensions shaping it, and provide a comprehensive examination of prior studies in the field. Our findings underscore the pivotal role of terroir in promoting regional identities, enhancing the economic viability of locales, and attracting gastronomic tourists. The paper also dissects the marketing strategies employed to promote terroir-driven food and wine experiences. We elucidate the utilization of storytelling, branding, and collaborative endeavors in fostering a robust terroir-based tourism industry. This elucidates both the potential for innovation and the challenges posed by oversimplification or misrepresentation of terroir. Our research spotlights the intersection of terroir and sustainability, emphasizing the significance of environmentally conscious practices in terroir-driven productions. We discern the harmonious relationship between sustainable agriculture, terroir preservation, and responsible tourism, encapsulating the essence of ecological integrity in gastronomic tourism. Incorporating compelling case studies of regions and businesses excelling in the terroir-based tourism realm, we offer in-depth insights into successful models and strategies, with an emphasis on their replicability and adaptability to various contexts. Ultimately, this paper not only contributes to the scholarly understanding of terroir's role in the world of food and wine tourism but also provides actionable recommendations for stakeholders to leverage terroir's allure, preserve its authenticity, and foster sustainable and enriching culinary tourism experiences. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=terroir" title="terroir">terroir</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20tourism" title=" food tourism"> food tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20tourism" title=" wine tourism"> wine tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/175745/tasting-terroir-a-gourmet-adventure-in-food-and-wine-tourism" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/175745.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">60</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">41</span> Food Safety Aspects of Pesticide Residues in Spice Paprika</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sz.%20Kl%C3%A1tyik">Sz. Klátyik</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Darvas"> B. Darvas</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20M%C3%B6rtl"> M. Mörtl</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Ottucs%C3%A1k"> M. Ottucsák</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Tak%C3%A1cs"> E. Takács</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20B%C3%A1n%C3%A1ti"> H. Bánáti</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Simon"> L. Simon</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Gyurcs%C3%B3"> G. Gyurcsó</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Sz%C3%A9k%C3%A1cs"> A. Székács</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Environmental and health safety of condiments used for spicing food products in food processing or by culinary means receive relatively low attention, even though possible contamination of spices may affect food quality and safety. Contamination surveys mostly focus on microbial contaminants or their secondary metabolites, mycotoxins. Chemical contaminants, particularly pesticide residues, however, are clearly substantial factors in the case of given condiments in the Capsicum family including spice paprika and chilli. To assess food safety and support the quality of the Hungaricum product spice paprika, the pesticide residue status of spice paprika and chilli is assessed on the basis of reported pesticide contamination cases and non-compliances in the Rapid Alert System for Food and Feed of the European Union since 1998. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=spice%20paprika" title="spice paprika">spice paprika</a>, <a href="https://publications.waset.org/abstracts/search?q=Capsicum" title=" Capsicum"> Capsicum</a>, <a href="https://publications.waset.org/abstracts/search?q=pesticide%20residues" title=" pesticide residues"> pesticide residues</a>, <a href="https://publications.waset.org/abstracts/search?q=RASFF" title=" RASFF"> RASFF</a> </p> <a href="https://publications.waset.org/abstracts/46930/food-safety-aspects-of-pesticide-residues-in-spice-paprika" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46930.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">394</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">40</span> A 1H NMR-Linked PCR Modelling Strategy for Tracking the Fatty Acid Sources of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Simulated Shallow-Frying Episodes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Martin%20Grootveld">Martin Grootveld</a>, <a href="https://publications.waset.org/abstracts/search?q=Benita%20Percival"> Benita Percival</a>, <a href="https://publications.waset.org/abstracts/search?q=Sarah%20Moumtaz"> Sarah Moumtaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Kerry%20L.%20Grootveld"> Kerry L. Grootveld</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objectives/Hypotheses: The adverse health effect potential of dietary lipid oxidation products (LOPs) has evoked much clinical interest. Therefore, we employed a <sup>1</sup>H NMR-linked Principal Component Regression (PCR) chemometrics modelling strategy to explore relationships between data matrices comprising (1) aldehydic LOP concentrations generated in culinary oils/fats when exposed to laboratory-simulated shallow frying practices, and (2) the prior saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) contents of such frying media (FM), together with their heating time-points at a standard frying temperature (180 <sup>o</sup>C). Methods: Corn, sunflower, extra virgin olive, rapeseed, linseed, canola, coconut and MUFA-rich algae frying oils, together with butter and lard, were heated according to laboratory-simulated shallow-frying episodes at 180 <sup>o</sup>C, and FM samples were collected at time-points of 0, 5, 10, 20, 30, 60, and 90 min. (n = 6 replicates per sample). Aldehydes were determined by <sup>1</sup>H NMR analysis (Bruker AV 400 MHz spectrometer). The first (dependent output variable) PCR data matrix comprised aldehyde concentration scores vectors (PC1* and PC2*), whilst the second (predictor) one incorporated those from the fatty acid content/heating time variables (PC1-PC4) and their first-order interactions. Results: Structurally complex<strong> t</strong><em>rans,trans</em>- and <em>cis,trans</em>-alka-2,4-dienals, 4,5-epxy-<em>trans</em>-2-alkenals and 4-hydroxy-/4-hydroperoxy-<em>trans-</em>2-alkenals (group I aldehydes predominantly arising from PUFA peroxidation) strongly and positively loaded on PC1*, whereas <em>n-</em>alkanals and <em>trans-</em>2-alkenals (group II aldehydes derived from both MUFA and PUFA hydroperoxides) strongly and positively loaded on PC2*. PCR analysis of these scores vectors (SVs) demonstrated that PCs 1 (positively-loaded linoleoylglycerols and [linoleoylglycerol]:[SFA] content ratio), 2 (positively-loaded oleoylglycerols and negatively-loaded SFAs), 3 (positively-loaded linolenoylglycerols and [PUFA]:[SFA] content ratios), and 4 (exclusively orthogonal sampling time-points) all powerfully contributed to aldehydic PC1* SVs (<em>p </em>10<sup>-3 </sup>to < 10<sup>-9</sup>), as did all PC1-3 x PC4 interaction ones (<em>p </em>10<sup>-5</sup> to < 10<sup>-9</sup>). PC2* was also markedly dependent on all the above PC SVs (PC2 > PC1 and PC3), and the interactions of PC1 and PC2 with PC4 (<em>p </em>< 10<sup>-9</sup> in each case), but not the PC3 x PC4 contribution. Conclusions: NMR-linked PCR analysis is a valuable strategy for (1) modelling the generation of aldehydic LOPs in heated cooking oils and other FM, and (2) tracking their unsaturated fatty acid (UFA) triacylglycerol sources therein. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying%20oils" title="frying oils">frying oils</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20oxidation%20products" title=" lipid oxidation products"> lipid oxidation products</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20episodes" title=" frying episodes"> frying episodes</a>, <a href="https://publications.waset.org/abstracts/search?q=chemometrics" title=" chemometrics"> chemometrics</a>, <a href="https://publications.waset.org/abstracts/search?q=principal%20component%20regression" title=" principal component regression"> principal component regression</a>, <a href="https://publications.waset.org/abstracts/search?q=NMR%20Analysis" title=" NMR Analysis"> NMR Analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=cytotoxic%2Fgenotoxic%20aldehydes" title=" cytotoxic/genotoxic aldehydes"> cytotoxic/genotoxic aldehydes</a> </p> <a href="https://publications.waset.org/abstracts/107308/a-1h-nmr-linked-pcr-modelling-strategy-for-tracking-the-fatty-acid-sources-of-aldehydic-lipid-oxidation-products-in-culinary-oils-exposed-to-simulated-shallow-frying-episodes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107308.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">171</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">39</span> Logistics Support as a Key Success Factor in Gastronomy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanna%20Zietara">Hanna Zietara</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gastronomy is one of the oldest forms of commercial activity. It is currently one of the most popular and still dynamically developing branches of business. Socio-economic changes, its widespread occurrence, new techniques, or culinary styles affect the almost unlimited possibilities of its development. Importantly, regardless of the form of business adopted, food service is strongly related to logistics processes, and areas of food service that are closely linked to logistics are of strategic importance. Any inefficiency in logistics processes results in reduced chances for success and achieving competitive advantage by companies belonging to the catering industry. The aim of the paper is to identify the areas of logistic support occurring in the catering business, affecting the scope of the logistic processes implemented. The aim of the paper is realized through a plural homogeneous approach, based on: direct observation, text analysis of current documents, in-depth free targeted interviews. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gastronomy" title="gastronomy">gastronomy</a>, <a href="https://publications.waset.org/abstracts/search?q=competitive%20advantage" title=" competitive advantage"> competitive advantage</a>, <a href="https://publications.waset.org/abstracts/search?q=logistics" title=" logistics"> logistics</a>, <a href="https://publications.waset.org/abstracts/search?q=logistics%20support" title=" logistics support"> logistics support</a> </p> <a href="https://publications.waset.org/abstracts/136507/logistics-support-as-a-key-success-factor-in-gastronomy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136507.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">163</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">38</span> Portuguese Influence on Minas Gerais Dessert Culinary During Brazil Colonization Period</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Silvania%20M.%20P.%20Silva">Silvania M. P. Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=Ricardo%20A.%20Mazaro"> Ricardo A. Mazaro</a>, <a href="https://publications.waset.org/abstracts/search?q=Gemilde%20M.%20Queiroz"> Gemilde M. Queiroz</a>, <a href="https://publications.waset.org/abstracts/search?q=Josefa%20Barbosa"> Josefa Barbosa</a>, <a href="https://publications.waset.org/abstracts/search?q=Lucas%20S.%20Victorino"> Lucas S. Victorino</a>, <a href="https://publications.waset.org/abstracts/search?q=Grasiela%20J.%20Silva"> Grasiela J. Silva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Minas Gerais sweets have a remarkable personality, perceived on the original usage of fruits, sweets, and cheeses in the Brazilian gastronomic landscape, as a unique representation of Minas Gerais. This memory-related and feeling-oriented food is one of the treasures common to all Brazilians. It is mandatory to mention its Portuguese roots for the use of honey, as well as sugar cane and its countless possibilities. This work will show that this heritage is predominantly Portuguese, born in Portuguese convents and that it crossed the Atlantic. Through a historical survey, visits to mining towns known for their sweet culture and material collected in these places, we present the protagonists of this journey of flavors: the Portuguese cake makers (boleiras), who brought the knowledge, ingredients, and the dream of a better life in the crowded mines of gold and opportunities, helping to form a new Minas Gerais knowledge with their delicacies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sweets%20from%20portugal" title="sweets from portugal">sweets from portugal</a>, <a href="https://publications.waset.org/abstracts/search?q=convent%20sweets" title=" convent sweets"> convent sweets</a>, <a href="https://publications.waset.org/abstracts/search?q=minas%20gerais" title=" minas gerais"> minas gerais</a>, <a href="https://publications.waset.org/abstracts/search?q=brazil" title=" brazil"> brazil</a> </p> <a href="https://publications.waset.org/abstracts/147936/portuguese-influence-on-minas-gerais-dessert-culinary-during-brazil-colonization-period" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/147936.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">169</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">37</span> Kitchenary Metaphors in Hindi-Urdu: A Cognitive Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bairam%20Khan">Bairam Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Premlata%20Vaishnava"> Premlata Vaishnava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The ability to conceptualize one entity in terms of another allows us to communicate through metaphors. This central feature of human cognition has evolved with the development of language, and the processing of metaphors is without any conscious appraisal and is quite effortless. South Asians, like other speech communities, have been using the kitchenary [culinary] metaphor in a very simple yet interesting way and are known for bringing into new and unique constellations wherever they are. This composite feature of our language is used to communicate in a precise and compact manner and maneuvers the expression. The present study explores the role of kitchenary metaphors in the making and shaping of idioms by applying Cognitive Metaphor Theories. Drawing on examples from a corpus of adverts, print, and electronic media, the study looks at the metaphorical language used by real people in real situations. The overarching theme throughout the course is that kitchenary metaphors are powerful tools of expression in Hindi-Urdu. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cognitive%20metaphor%20theories" title="cognitive metaphor theories">cognitive metaphor theories</a>, <a href="https://publications.waset.org/abstracts/search?q=kitchenary%20metaphors" title=" kitchenary metaphors"> kitchenary metaphors</a>, <a href="https://publications.waset.org/abstracts/search?q=hindi-urdu%20print" title=" hindi-urdu print"> hindi-urdu print</a>, <a href="https://publications.waset.org/abstracts/search?q=and%20electronic%20media" title=" and electronic media"> and electronic media</a>, <a href="https://publications.waset.org/abstracts/search?q=grammatical%20structure%20of%20kitchenary%20metaphors%20of%20hindi-urdu" title=" grammatical structure of kitchenary metaphors of hindi-urdu"> grammatical structure of kitchenary metaphors of hindi-urdu</a> </p> <a href="https://publications.waset.org/abstracts/153455/kitchenary-metaphors-in-hindi-urdu-a-cognitive-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/153455.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">93</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">36</span> Kitchenary Metaphors In Hindi-urdu: A Cognitive Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bairam%20Khan">Bairam Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Premlata%20Vaishnava"> Premlata Vaishnava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The ability to conceptualize one entity in terms of another allows us to communicate through metaphors. This central feature of human cognition has evolved with the development of language, and the processing of metaphors is without any conscious appraisal and is quite effortless. South Asians, like other speech communities, have been using the kitchenary [culinary] metaphor in a very simple yet interesting way and are known for bringing into new and unique constellations wherever they are. This composite feature of our language is used to communicate in a precise and compact manner and maneuvers the expression. The present study explores the role of kitchenary metaphors in the making and shaping of idioms by applying Cognitive Metaphor Theories. Drawing on examples from a corpus of adverts, print, and electronic media, the study looks at the metaphorical language used by real people in real situations. The overarching theme throughout the course is that kitchenary metaphors are powerful tools of expression in Hindi-Urdu. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cognitive%20metaphor%20theory" title="cognitive metaphor theory">cognitive metaphor theory</a>, <a href="https://publications.waset.org/abstracts/search?q=source%20domain" title=" source domain"> source domain</a>, <a href="https://publications.waset.org/abstracts/search?q=target%20domain" title=" target domain"> target domain</a>, <a href="https://publications.waset.org/abstracts/search?q=signifier-%20signified" title=" signifier- signified"> signifier- signified</a>, <a href="https://publications.waset.org/abstracts/search?q=kitchenary" title=" kitchenary"> kitchenary</a>, <a href="https://publications.waset.org/abstracts/search?q=ethnocultural%20elements%20of%20south%20asia%20and%20hindi-%20urdu%20language" title=" ethnocultural elements of south asia and hindi- urdu language"> ethnocultural elements of south asia and hindi- urdu language</a> </p> <a href="https://publications.waset.org/abstracts/159664/kitchenary-metaphors-in-hindi-urdu-a-cognitive-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159664.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">77</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">35</span> Silicon Nanoparticles and Irradiated Chitosan: Sustainable Elicitors for PS II Activity and Antioxidant Mediated Plant Immunity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Mukarram">Mohammad Mukarram</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Masroor%20A.%20Khan"> M. Masroor A. Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniel%20Kurjak"> Daniel Kurjak</a>, <a href="https://publications.waset.org/abstracts/search?q=Marek%20Fabrika"> Marek Fabrika</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lemongrass (Cymbopogon flexuosus (Steud.) Wats) is an aromatic grass with great industrial potential. It is cultivated for its essential oil (EO), which has great economic value due to its numerous medicinal, cosmetic, and culinary applications. The present study had the goal to evaluate whether the combined application of silicon nanoparticles (SiNPs) 150 mg L⁻¹ and irradiated chitosan (ICH) 120 mg L⁻¹ can upgrade lemongrass crop and render enhanced growth and productivity. The analyses of growth and photosynthetic parameters, leaf-nitrogen, and reactive oxygen species metabolism, as well as the content of total essential oil, indicated that combined foliar sprays of SiNPs and ICH can significantly (p≤0.05) trigger a general activation of lemongrass metabolism. Overall, the data indicate that concomitant SiNPs and ICH application elicit lemongrass physiology and defence system, and opens new possibilities for their biotechnological application on other related plant species with agronomic potential. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=photosynthesis" title="photosynthesis">photosynthesis</a>, <a href="https://publications.waset.org/abstracts/search?q=Cymbopogon" title=" Cymbopogon"> Cymbopogon</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20metabolism" title=" antioxidant metabolism"> antioxidant metabolism</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=ROS" title=" ROS"> ROS</a>, <a href="https://publications.waset.org/abstracts/search?q=nanoparticles" title=" nanoparticles"> nanoparticles</a>, <a href="https://publications.waset.org/abstracts/search?q=polysaccharides" title=" polysaccharides"> polysaccharides</a> </p> <a href="https://publications.waset.org/abstracts/145948/silicon-nanoparticles-and-irradiated-chitosan-sustainable-elicitors-for-ps-ii-activity-and-antioxidant-mediated-plant-immunity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/145948.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">81</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">34</span> Variation in the Traditional Knowledge of Curcuma longa L. in North-Eastern Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Bouzabata">A. Bouzabata</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Boukhari"> A. Boukhari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Curcuma longa L. (Zingiberaceae), commonly known as turmeric, has a long history of traditional uses for culinary purposes as a spice and a food colorant. The present study aimed to document the ethnobotanical knowledge about Curcuma longa and to assess the variation in the herbalists’ experience in Northeastern Algeria. Data were collected by semi-structured questionnaires and direct interviews with 30 herbalists. Ethnobotanical indices, including the fidelity level (FL%), the relative frequency citation (RFC) and use value (UV) were determined by quantitative methods. Diversity in the knowledge was analyzed using univariate, non-parametric and multivariate statistical methods. Three main categories of uses were recorded for C. longa: for food, for medicine and for cosmetic purposes. As a medicine, turmeric was used for the treatment of gastrointestinal, dermatological and hepatic diseases. Medicinal and food uses were correlated with both forms of use (rhizome and powder). The age group did not influence the use. Multivariate analyses showed a significant variation in traditional knowledge, associated with the use value, origin, quality and efficacy of the drug. These findings suggested that the geographical origin of C. longa affected the use in Algeria. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=curcuma" title="curcuma">curcuma</a>, <a href="https://publications.waset.org/abstracts/search?q=indices" title=" indices"> indices</a>, <a href="https://publications.waset.org/abstracts/search?q=knowledge" title=" knowledge"> knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=variation" title=" variation"> variation</a> </p> <a href="https://publications.waset.org/abstracts/18027/variation-in-the-traditional-knowledge-of-curcuma-longa-l-in-north-eastern-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18027.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">544</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">33</span> Revival of Ancient Egyptian Food Habits: Preserving the Past and Living the Present</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dina%20M.%20Ezz%20El-Din">Dina M. Ezz El-Din</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A variety of sources on Ancient Egypt provides us with knowledge about its agricultural and eating habits. This wealth of information testifies that the ancient Egyptians disposed of a wide variety of food choices. Egyptian agricultural diet was complemented by livestock breeding (Cows, sheep, geese, ducks, quail, pigeons, pelicans, etc). Moreover, the ancient Egyptians planted and harvested large amounts of cereals and vegetables (onions, leeks, lettuces, garlic). They had a varied and well-balanced diet throughout their history. Like in modern times, their eating habits not only changed from one region to the other, but also these also differed according to social classes. The present research is a descriptive-analytical study that tackles eating habits and culinary experience of the ancient Egyptians in an attempt to revive and preserve Egyptians’ food heritage. It focuses on different meals that were prepared and consumed in different occasions, and the habits that can be traced in Egypt in modern times. It also suggests means of bringing to life the ancient Egyptians’ food experience through restaurants and other tourism activities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cultural%20heritage" title="cultural heritage">cultural heritage</a>, <a href="https://publications.waset.org/abstracts/search?q=ancient%20Egyptian%20food" title=" ancient Egyptian food"> ancient Egyptian food</a>, <a href="https://publications.waset.org/abstracts/search?q=eating%20habits" title=" eating habits"> eating habits</a>, <a href="https://publications.waset.org/abstracts/search?q=preserving%20food%20traditions" title=" preserving food traditions"> preserving food traditions</a> </p> <a href="https://publications.waset.org/abstracts/49569/revival-of-ancient-egyptian-food-habits-preserving-the-past-and-living-the-present" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49569.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">309</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">32</span> Determining the Awareness Level of Chefs and Students on Food Safety and Allergens in Kano State, Nigeria and Ankara City in Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Balarabe%20Bilyaminu%20Ismail">Balarabe Bilyaminu Ismail</a>, <a href="https://publications.waset.org/abstracts/search?q=Osman%20Cavus"> Osman Cavus</a>, <a href="https://publications.waset.org/abstracts/search?q=F%C3%BCgen%20Durlu%20%C3%96zkaya"> Fügen Durlu Özkaya</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study is aimed at determining the level of awareness of chefs and students of food science and technology on food safety in general and allergens in particular. To get appropriate data, a questionnaire comprising of 19 questions covering many food safety issues and allergens in foods were used to collect information for the study through face to face interviews. Interviews were conducted for 284 people in Nigeria and Turkey. Sixty-eight percent of respondents from Turkey; 31.3% were students and 68.7% were chefs. Thirty-one percent of respondents from Nigeria include 33.7% students and 66.3% chefs. The result of the study indicated that most of the findings of scientific studies on food safety issues have not been directly applied by the people working in the food sector. Additionally, the knowledge level of the gastronomy and culinary arts students on food safety and allergens are significantly higher than the restaurant chefs that prepare the food and serve it to the public. The study, therefore, concluded that proper training of food business operators is critical to ensuring the safety of foods and control of allergens. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allergens" title="allergens">allergens</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=questionnaire%20survey" title=" questionnaire survey"> questionnaire survey</a>, <a href="https://publications.waset.org/abstracts/search?q=training" title=" training"> training</a> </p> <a href="https://publications.waset.org/abstracts/66048/determining-the-awareness-level-of-chefs-and-students-on-food-safety-and-allergens-in-kano-state-nigeria-and-ankara-city-in-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66048.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">362</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">31</span> GC-MS Analysis of Essential Oil From Satureja Hispidula: A Medicinal Plant from Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Habiba%20Rechek">Habiba Rechek</a>, <a href="https://publications.waset.org/abstracts/search?q=Ammar%20Haouat"> Ammar Haouat</a>, <a href="https://publications.waset.org/abstracts/search?q=Ratiba%20Mekkiou"> Ratiba Mekkiou</a>, <a href="https://publications.waset.org/abstracts/search?q=Diana%20C.%20G.%20A.%20Pinto"> Diana C. G. A. Pinto</a>, <a href="https://publications.waset.org/abstracts/search?q=Artur%20M.%20S.%20Silva"> Artur M. S. Silva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Satureja hispidula is an aromatic and medicinal plant belonging to the family of Lamiaceae native to Algeria, just like mint or thyme. Although she is less known to the general public than her more famous cousins, this species has many therapeutic properties that have been used for centuries in traditional medicine of some regions. For generations, Satureja hispidula has been used in traditional medicine to treat various ailments, including respiratory diseases and diabetes. Its aroma, often described as close to that of mint, gives it a special interest in aromatherapy. Due to the growing interest in the beneficial properties of plant-derived essential oils, the aim of this study is to analyze the chemical composition of S. hispidula essential oil by gas chromatography coupled with mass spectrometry (GC-MS). Identifying the main constituents of essential oil will allow better understanding its chemical nature and exploring its potential for culinary and therapeutic application. The study of the essential oil of S. hispidula reveals a composition rich in 83 compounds, including menthone, pulegone and piperitone as main constituents. This gas chromatography analysis coupled with mass spectrometry provides valuable information about the chemical nature of this oil. However, more in-depth studies are needed to explore the potentially health-enhancing properties of this essential oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=satureja%20hispidula" title="satureja hispidula">satureja hispidula</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=menthone" title=" menthone"> menthone</a>, <a href="https://publications.waset.org/abstracts/search?q=pulegone" title=" pulegone"> pulegone</a> </p> <a href="https://publications.waset.org/abstracts/188874/gc-ms-analysis-of-essential-oil-from-satureja-hispidula-a-medicinal-plant-from-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188874.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">27</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">30</span> Toward Digital Maturity : Empowering Small Medium Enterprise in Sleman Yogyakarta Indonesia toward Sustainable Tourism and Creative Economy Development</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cornellia%20Ayu">Cornellia Ayu</a>, <a href="https://publications.waset.org/abstracts/search?q=Putrianti%20Herni"> Putrianti Herni</a>, <a href="https://publications.waset.org/abstracts/search?q=Saptoto%20Robertus"> Saptoto Robertus</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the context of global tourism and creative economies, digital maturity has become a crucial factor for the sustainable development of small and medium enterprises (SMEs). This paper explores the journey toward digital maturity among SMEs in Sleman, Yogyakarta, Indonesia, focusing on their empowerment to foster sustainable tourism and creative economy growth. The study adopts a mixed-methods approach, integrating qualitative interviews with SME owners and quantitative surveys to assess their digital capabilities and readiness. Data were collected from a diverse sample of SMEs engaged in various sectors, including crafts and culinary services. Findings reveal significant gaps in digital literacy and infrastructure, impeding the full realization of digital benefits. However, targeted interventions, such as digital training programs and the provision of affordable technology, have shown promise in bridging these gaps. The study concludes that enhancing digital maturity among SMEs is vital for their competitiveness and sustainability in the modern economy. The insights gained can inform policymakers and stakeholders aiming to bolster the digital transformation of SMEs in similar contexts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=digital%20maturity" title="digital maturity">digital maturity</a>, <a href="https://publications.waset.org/abstracts/search?q=small%20medium%20enterprises" title=" small medium enterprises"> small medium enterprises</a>, <a href="https://publications.waset.org/abstracts/search?q=digital%20literacy" title=" digital literacy"> digital literacy</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20tourism" title=" sustainable tourism"> sustainable tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=creative%20economy" title=" creative economy"> creative economy</a> </p> <a href="https://publications.waset.org/abstracts/186122/toward-digital-maturity-empowering-small-medium-enterprise-in-sleman-yogyakarta-indonesia-toward-sustainable-tourism-and-creative-economy-development" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186122.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">48</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">29</span> Neuroprotective Effects of Allium Cepa Extract Against Ischemia Reperfusion Induced Cognitive Dysfunction and Brain Damage in Mice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jaspal%20Rana">Jaspal Rana</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Oxidative stress has been identified as an underlying cause of ischemia-reperfusion (IR) related cognitive dysfunction and brain damage. Therefore, antioxidant based therapies to treat IR injury are being investigated. Allium cepa L. (onion) is used as culinary medicine and is documented to have marked antioxidant effects. Hence, the present study was designed to evaluate the effect of A. cepa outer scale extract (ACE) against IR induced cognition and biochemical deficit in mice. ACE was prepared by maceration with 70% methanol and fractionated into ethylacetate and aqueous fractions. Bilateral common carotid artery occlusion for 10 min followed by 24 h reperfusion was used to induce cerebral IR injury. Following IR injury, ACE (100 and 200 mg/kg) was administered orally to animals for 7 days once daily. Behavioral outcomes (memory and sensorimotor functions) were evaluated using Morris water maze and neurological severity score. Cerebral infarct size, brain thiobarbituric acid reactive species, reduced glutathione, and superoxide dismutase activity was also determined. Treatment with ACE significantly ameliorated IR mediated deterioration of memory and sensorimotor functions and rise in brain oxidative stress in animals. The results of the present investigation revealed that ACE improved functional outcomes after cerebral IR injury which may be attributed to its antioxidant properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ischemia-reperfusion" title="ischemia-reperfusion">ischemia-reperfusion</a>, <a href="https://publications.waset.org/abstracts/search?q=neuroprotective" title=" neuroprotective"> neuroprotective</a>, <a href="https://publications.waset.org/abstracts/search?q=stroke" title=" stroke"> stroke</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a> </p> <a href="https://publications.waset.org/abstracts/148184/neuroprotective-effects-of-allium-cepa-extract-against-ischemia-reperfusion-induced-cognitive-dysfunction-and-brain-damage-in-mice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/148184.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">115</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28</span> Cultural Tourism in Mexico as a Strategy to Attract Chinese Tourists</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ruben%20Molina">Ruben Molina</a>, <a href="https://publications.waset.org/abstracts/search?q=Melissa%20Ochoa"> Melissa Ochoa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The rapid expansion and facilities that the Chinese government has granted to its inhabitants to travel abroad has brought benefits to the economies of the countries where these tourists travel. Due to the great economic spill that these tourists make in their travels and the great potential they possess, they become one of the most attractive segments in the world, causing countries to seek to attract them for the profits. The Chinese tourist is a tourist who seeks to know the culture, culinary experiences, traditions and folklore of the place where they travel, more than seeking sun and beach. Mexico is a country that has a great mix of tourist products and services, which favors that the tourism offer focuses on the satisfaction of the needs and preferences of the different segments of international tourists who arrive in Mexico: sun and beach tourism and also cultural tourism. Mexico has 51 sites inscribed on the World Heritage List, of which 12 are natural, 37 are cultural and 2 are mixed. Despite the great tourist attraction of the country and the strategic importance of the sector for the economy, Mexico has not managed to have a large number of tourists or income from international tourism for 15 years. One way to increase the travel industry is to attract the Chinese tourist to Mexico, which is considered a priority by countries like the United States, France and Spain due to the advantages they entail. Therefore, this article will describe the tastes, preferences and habits of Chinese tourists coming to the most popular destinations in Mexico through a Likert scale and it will be described which are the most attractive cultural factors in Mexico for the Chinese tourists and will be proposing strategies of attraction for Mexico and its destinations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=attraction" title="attraction">attraction</a>, <a href="https://publications.waset.org/abstracts/search?q=Chinese%20tourist" title=" Chinese tourist"> Chinese tourist</a>, <a href="https://publications.waset.org/abstracts/search?q=cultural%20tourism" title=" cultural tourism"> cultural tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=strategic" title=" strategic"> strategic</a>, <a href="https://publications.waset.org/abstracts/search?q=Mexico" title=" Mexico"> Mexico</a> </p> <a href="https://publications.waset.org/abstracts/81545/cultural-tourism-in-mexico-as-a-strategy-to-attract-chinese-tourists" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81545.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">419</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27</span> Kinetic Modeling of Colour and Textural Properties of Stored Rohu (Labeo rohita) Fish</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pramod%20K.%20Prabhakar">Pramod K. Prabhakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Prem%20P.%20Srivastav"> Prem P. Srivastav</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rohu (Labeo rohita) is an Indian major carp and highly relished freshwater food for its unique flavor, texture, and culinary properties. It is highly perishable and, spoilage occurs as a result of series of complicated biochemical changes brought about by enzymes which are the function of time and storage temperature also. The influence of storage temperature (5, 0, and -5 °C) on colour and texture of fish were studied during 14 days storage period in order to analyze kinetics of colour and textural changes. The rate of total colour change was most noticeable at the highest storage temperature (5°C), and these changes were well described by the first order reaction. Texture is an important variable of quality of the fish and is increasing concern to aquaculture industries. Textural parameters such as hardness, toughness and stiffness were evaluated on a texture analyzer for the different day of stored fish. The significant reduction (P ≤ 0.05) in hardness was observed after 2nd, 4th and 8th day for the fish stored at 5, 0, and -5 °C respectively. The textural changes of fish during storage followed a first order kinetic model and fitted well with this model (R2 > 0.95). However, the textural data with respect to time was also fitted to modified Maxwell model and found to be good fit with R2 value ranges from 0.96 to 0.98. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius type equation. This fitted model may be used for the determination of shelf life of Rohu Rohu (Labeo rohita) Fish. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=first%20order%20kinetics" title="first order kinetics">first order kinetics</a>, <a href="https://publications.waset.org/abstracts/search?q=biochemical%20changes" title=" biochemical changes"> biochemical changes</a>, <a href="https://publications.waset.org/abstracts/search?q=Maxwell%20model" title=" Maxwell model"> Maxwell model</a>, <a href="https://publications.waset.org/abstracts/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a>, <a href="https://publications.waset.org/abstracts/search?q=Arrhenius%20type%20equation" title=" Arrhenius type equation"> Arrhenius type equation</a> </p> <a href="https://publications.waset.org/abstracts/57115/kinetic-modeling-of-colour-and-textural-properties-of-stored-rohu-labeo-rohita-fish" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57115.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">234</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">26</span> Antioxidant Mediated Neuroprotective Effects of Allium Cepa Extract Against Ischemia Reperfusion Induced Cognitive Dysfunction and Brain Damage in Mice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jaspal%20Rana">Jaspal Rana</a>, <a href="https://publications.waset.org/abstracts/search?q=Varinder%20Singh"> Varinder Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Oxidative stress has been identified as an underlying cause of ischemia-reperfusion (IR) related cognitive dysfunction and brain damage. Therefore, antioxidant based therapies to treat IR injury are being investigated. Allium cepa L. (onion) is used as culinary medicine and is documented to have marked antioxidant effects. Hence, the present study was designed to evaluate the effect of A. cepa outer scale extract (ACE) against IR induced cognition and biochemical deficit in mice. ACE was prepared by maceration with 70% methanol and fractionated into ethylacetate and aqueous fractions. Bilateral common carotid artery occlusion for 10 min, followed by 24 h reperfusion, was used to induce cerebral IR injury. Following IR injury, ACE (100 and 200 mg/kg) was administered orally to animals for 7 days once daily. Behavioral outcomes (memory and sensorimotor functions) were evaluated using Morris water maze and neurological severity score. Cerebral infarct size, brain thiobarbituric acid reactive species, reduced glutathione, and superoxide dismutase activity were also determined. Treatment with ACE significantly ameliorated IR mediated deterioration of memory and sensorimotor functions and rose in brain oxidative stress in animals. The results of the present investigation revealed that ACE improved functional outcomes after cerebral IR injury which may be attributed to its antioxidant properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allium%20cepa" title="allium cepa">allium cepa</a>, <a href="https://publications.waset.org/abstracts/search?q=cerebral%20ischemia" title=" cerebral ischemia"> cerebral ischemia</a>, <a href="https://publications.waset.org/abstracts/search?q=memory" title=" memory"> memory</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorimotor" title=" sensorimotor"> sensorimotor</a> </p> <a href="https://publications.waset.org/abstracts/117211/antioxidant-mediated-neuroprotective-effects-of-allium-cepa-extract-against-ischemia-reperfusion-induced-cognitive-dysfunction-and-brain-damage-in-mice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117211.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">114</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=culinary&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=culinary&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a 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