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Background of Peruvian gastronomy and its perspectives: an assessment of its current growth
Springer Science and Business Media LLC - Tập 10 Số 1
Joaquín Aguirre-Sosa, María Luisa Dextre-Jauregui, Michelle Lozano-Urbano, Jorge Alberto Vargas-Merino
AbstractPeruvian gastronomy is continuously expanding throughout the world, captivating various regions and major cities with its flavors, textures, colors, and culinary excellence. The objective of this research is to describe the background of Peruvian gastronomy and its perspectives, in order to assess its current growth. A bibliographic and exploratory analysis was conducted, delving into its ... hiện toàn bộ
Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian Mountains
Springer Science and Business Media LLC - Tập 11 - Trang 1-12 - 2024
Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał, Łukasz Migdał
Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain sheep's milk is used to produce traditional cheeses: bundz, bryndza podhalańska, oscypek, redykołka—on the Polish side and Slovenská bryndza, Slovenská parenica, Slo... hiện toàn bộ
Nutritional and functional properties of coloured rice varieties of South India: a review
Springer Science and Business Media LLC - Tập 6 Số 1
T. Santhoshini Priya, Ann Raeboline Lincy Eliazer Nelson, K. Ravichandran, Usha Antony
AbstractRice is a major cereal food crop and staple food in most of the developing countries. India stands second in the production of rice next to China. Though almost 40,000 varieties of rice are said to exist, at present, only a few varieties are cultivated extensively, milled and polished. Even if white rice is consumed by most people around the world, some specialty rice cultivars are also gr... hiện toàn bộ
Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants, functional attributes and shelf life
Springer Science and Business Media LLC - Tập 10 - Trang 1-8 - 2023
Rajnee Lata, Ved Prakash Jaiswal, Veena Paul, Abhishek Dutt Tripathi, Aparna Agarwal, Dinesh Chandra Rai
Rabri is a concentrated whole milk product from India that has been heat desiccated and sweetened. Herbs are reported to possess therapeutic properties. The addition of these herbs in the food enhances the functionality of the food. Herbal apple rabri was prepared by adding two herbs (brahmi and shatavari). The herbal apple rabri was optimized based on its organoleptic attributes. The sensory eval... hiện toàn bộ
The influence of biculturalism/integration attributes on ethnic food identity formation
Springer Science and Business Media LLC - Tập 6 - Trang 1-13 - 2019
Noriza Ishak, Mohd Salehuddin Mohd Zahari, Salim Abdul Talib, Hafiz Mohd Hanafiah
Traditional dairy products in Algeria: case of Klila cheese
Springer Science and Business Media LLC - Tập 6 Số 1
Choubaila Leksir, Sofiane Boudalia, Muhammad Nizar, Mabrouk Chemmam
AbstractThe cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it b... hiện toàn bộ
Correction: Background of Peruvian gastronomy and its perspectives: an assessment of its current growth
Springer Science and Business Media LLC - Tập 11 - Trang 1-1 - 2024
Joaquín Aguirre-Sosa, María Luisa Dextre, Michellle Lozada-Urbano, Jorge Alberto Vargas-Merino
Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism
Springer Science and Business Media LLC - - 2019
Serli Wijaya
The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a gr... hiện toàn bộ
The indigenous bioculture of the Pungalá parish of Ecuador an approach to their culinary and medicinal heritage
Springer Science and Business Media LLC - - 2024
Ronald Mauricio Zurita-Gallegos, María Belén Bastidas-Arauz, Angélica María Saeteros-Hernandez, Renato Hernán Herrera Chávez, María Yadira Cardenas-Moyano
The food and culinary heritage with medicinal uses are a fascinating field that combines history, culture, and health through food. Over the centuries, various cultures have developed knowledge and practices related to the use of specific ingredients and culinary preparations with medicinal properties. In the Pungalá parish in Ecuador, these generational knowledge and traditions form a valuable bi... hiện toàn bộ
A monographic research on the Assyrian culinary culture in Turkey
Springer Science and Business Media LLC - Tập 6 Số 1
Çağla Özer
AbstractAssyrians are the oldest civilization of Mesopotamia and have a history of 5500–6000 years. They are known as the first civilization in history, founded in Antakya by Mor Petrus in 37–43 AD and briefly announcing Christianity to the whole Middle East. Today, it is estimated that there are 12 and a half million Assyrians in the world and 45,000 Assyrians in Turkey. Most of them live in diff... hiện toàn bộ
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