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Toplam kayıt 22, listelenen: 1-10
Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin
(Elsevier, 2021)
Penicillium roqueforti from native food habitats can provide more insights into moldy cheese production. The
objective of this study was to evaluate the starter culture potential of wild P. roqueforti strains from moldy ...
The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread
(2021)
Sourdough is an initial product used in cereal fermentation, usually prepared by adding lactic
acid bacteria (LAB) strains to a mixture of wheat and water. Phytic acid present in wheat
flours negatively affects the ...
Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir
(Czech Academy of Agricultural Sciences, 2021)
Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years,
there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in ...
On-site and one-year monitoring of food service business risks associated with poor hygiene quality in the catering establishments for consumer protection
(Routledge, 2021)
Hygiene is essential in foodservices to prevent food safety and public health issues. Implementation of food safety legislation represents a sine qua non obligation of the foodservice business. In this study, we aimed to ...
Evaluation of gastronomic objects in Renaissance painting
(ELSEVIER, 2022)
The Renaissance period, as an enlightenment period after the strict Christian rules of the Middle Ages, represents
a period in which many discoveries have been made for about four centuries and which continues its effects ...
Customer experience management in capsule hotels: a content analysis of guest online review
(EMERALD GROUP PUBLISHING LTD, HOWARD HOUSE, WAGON LANE, BINGLEY BD16 1WA, W YORKSHIRE, ENGLAND, 2023)
Purpose – Capsule hotels are a revolutionary Japanese concept of lodging that dates back over four decades. On
the other hand, capsule hotels are a relatively new concept for most travelers outside of Japan. Organizations
within ...
Proactive personality and organisational performance of hotels in Cyprus
(VARNA UNIV MANAGEMENT-VUM, 13 A OBORISHTE STR, VARNA 9000, BULGARIA, 2023)
This paper investigates the impact of a manager’s proactive personality on organisational performance.
Furthermore, this study explores the mediating mechanism of service innovation and the moderating impact of
organisational ...
A new trend in gastronomy: Culinary medicine chef
(ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2021)
The aim of this study was to determine the theoretical, practical, and conceptual framework of culinary medicine, a niche emerging trend in gastronomy. The focus group interview method, a qualitative research design,
was ...
Investigation of the effect and relationship of vegan cuisine on gastronomic culture
(Toros Üniversitesi, 2023)
Nutrition, which is a physiological need, is directly
related to gastronomy and is affected by many factors, including geographical, cultural, environmental,
climatic, and socio-economic factors. Today, there are
many ...
Investigation of the Effect of Spice on Gastronomy History and Culture
(SAM A.Ş. Yayıncılık, 2022)
The study aimed to determine the effect of spice on the history and culture of gastronomy. Qualitative research
methods were used in the study, and a literature review was used to reveal the conceptual framework. ...