Pub Date : 2023-12-01DOI: 10.1186/s42779-023-00211-5
Izabela Shopova, Diana Bogueva, Maria Yotova, S. Danova
{"title":"Can Bulgarian Yogurt enhance astronauts’ performance during the Mars Missions?","authors":"Izabela Shopova, Diana Bogueva, Maria Yotova, S. Danova","doi":"10.1186/s42779-023-00211-5","DOIUrl":"https://doi.org/10.1186/s42779-023-00211-5","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138617068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-01DOI: 10.1186/s42779-023-00213-3
Rajnee Lata, Ved Prakash Jaiswal, Veena Paul, A. Tripathi, Aparna Agarwal, D. C. Rai
{"title":"Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants, functional attributes and shelf life","authors":"Rajnee Lata, Ved Prakash Jaiswal, Veena Paul, A. Tripathi, Aparna Agarwal, D. C. Rai","doi":"10.1186/s42779-023-00213-3","DOIUrl":"https://doi.org/10.1186/s42779-023-00213-3","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138618175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-01DOI: 10.1186/s42779-023-00206-2
Lutfi Anggadhania, R. Haryo, Bimo Setiarto, Dandy Yusuf, Lutfi Anshory, M. Royyani
{"title":"Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe","authors":"Lutfi Anggadhania, R. Haryo, Bimo Setiarto, Dandy Yusuf, Lutfi Anshory, M. Royyani","doi":"10.1186/s42779-023-00206-2","DOIUrl":"https://doi.org/10.1186/s42779-023-00206-2","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138615880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-01DOI: 10.1186/s42779-023-00212-4
Joaquín Aguirre-Sosa, María Luisa Dextre-Jauregui, Michelle Lozano-Urbano, Jorge Alberto Vargas-Merino
{"title":"Background of Peruvian gastronomy and its perspectives: an assessment of its current growth","authors":"Joaquín Aguirre-Sosa, María Luisa Dextre-Jauregui, Michelle Lozano-Urbano, Jorge Alberto Vargas-Merino","doi":"10.1186/s42779-023-00212-4","DOIUrl":"https://doi.org/10.1186/s42779-023-00212-4","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138624435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-22DOI: 10.1186/s42779-023-00209-z
F. R. Wargadalem, Leli Yulifar, Farida Ratu, Wargadalem
{"title":"Pempek Palembang: history, food making tradition, and ethnic identity","authors":"F. R. Wargadalem, Leli Yulifar, Farida Ratu, Wargadalem","doi":"10.1186/s42779-023-00209-z","DOIUrl":"https://doi.org/10.1186/s42779-023-00209-z","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139248612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-20DOI: 10.1186/s42779-023-00207-1
Meilinda Sari Yayusman, Umi Karomah Yaumidin, Prima Nurahmi Mulyasari
{"title":"On considering Australia: exploring Indonesian restaurants in promoting ethnic foods as an instrument of Indonesian gastrodiplomacy","authors":"Meilinda Sari Yayusman, Umi Karomah Yaumidin, Prima Nurahmi Mulyasari","doi":"10.1186/s42779-023-00207-1","DOIUrl":"https://doi.org/10.1186/s42779-023-00207-1","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139255963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-01DOI: 10.1186/s42779-023-00195-2
Eun-Gyung Mun, Young-Eun Lee, Youn-Soo Cha
Abstract Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables ( namul ), vegetable oil (sesame and perilla), and jang (gochujang, ganjang, or doenjang) on top of warm rice. Since ancient times, bibimbap has been served on a table of various classes, from the royal court to the common people, and it has the convenience of meals and the spirit of community. Therefore, bibimbap is for many people to gather an eat deliciously. The famous bibimbap regions in Korea include Jeonju, Jinju, and Andong, and each has its characteristics. Depending on the serving style, they can be divided into brass or stone pot bowls. Depending on the main ingredients, it is also divided according to vegetables, grains, meat, and seafood. Additionally, restaurants specializing in bibimbap are prevalent in Korea, and there are many commercially launched products such as retort food, in-flight meal, and ingredients for bibimbap. Bibimbap is responsible for the Korean table by combining various fields from gourmet to homemade meals. As can be seen from this point, bibimbap has the characteristics of a customized meal as the characteristic of consumers being able to choose food ingredients are remarkable. Bibimbap is a food that can be applied without time, space, and individual restrictions by combining various foods in one bowl to balance and harmonize with each other.
{"title":"The globalization of bibimbap: focusing on the diversity of modernization of bibimbap","authors":"Eun-Gyung Mun, Young-Eun Lee, Youn-Soo Cha","doi":"10.1186/s42779-023-00195-2","DOIUrl":"https://doi.org/10.1186/s42779-023-00195-2","url":null,"abstract":"Abstract Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables ( namul ), vegetable oil (sesame and perilla), and jang (gochujang, ganjang, or doenjang) on top of warm rice. Since ancient times, bibimbap has been served on a table of various classes, from the royal court to the common people, and it has the convenience of meals and the spirit of community. Therefore, bibimbap is for many people to gather an eat deliciously. The famous bibimbap regions in Korea include Jeonju, Jinju, and Andong, and each has its characteristics. Depending on the serving style, they can be divided into brass or stone pot bowls. Depending on the main ingredients, it is also divided according to vegetables, grains, meat, and seafood. Additionally, restaurants specializing in bibimbap are prevalent in Korea, and there are many commercially launched products such as retort food, in-flight meal, and ingredients for bibimbap. Bibimbap is responsible for the Korean table by combining various fields from gourmet to homemade meals. As can be seen from this point, bibimbap has the characteristics of a customized meal as the characteristic of consumers being able to choose food ingredients are remarkable. Bibimbap is a food that can be applied without time, space, and individual restrictions by combining various foods in one bowl to balance and harmonize with each other.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135166031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-01DOI: 10.1186/s42779-023-00199-y
Delly M. Chatibura
Abstract This article reviews the critical role of cattle and beef production, consumption practices, and symbolic values, among other elements, in instituting Botswana’s beef heritage. The rise of gastronomic tourism and the dearth of literature on Africa’s intangible food heritage has necessitated such a review. Using a document analysis methodology with Google, Google Scholar, and Web of Science Core Collection, the article narrates how the historical, economic, and sociocultural reliance on cattle led to a distinctive intangible beef heritage in Botswana. In conclusion, the article motivates the recognition of seswaa, a beef-related cuisine, as worthy of inscription under UNESCO’s List of Intangible Cultural Heritage and for the continued documentation of food heritage amidst the limited regional studies of such in Africa.
本文回顾了牛和牛肉生产的关键作用，消费实践和象征价值，以及其他因素，在建立博茨瓦纳的牛肉遗产。美食旅游的兴起和非洲非物质食物遗产文献的缺乏使得这样的回顾成为必要。本文采用Google、Google Scholar和Web of Science Core Collection的文献分析方法，叙述了对牛的历史、经济和社会文化依赖如何导致博茨瓦纳独特的非物质牛肉遗产。总之，这篇文章促使人们认识到，与牛肉有关的美食seswaa值得列入联合国教科文组织的非物质文化遗产名录，并在非洲有限的区域研究中继续记录食物遗产。
{"title":"Beef as intangible cultural heritage in Botswana: a documentary review","authors":"Delly M. Chatibura","doi":"10.1186/s42779-023-00199-y","DOIUrl":"https://doi.org/10.1186/s42779-023-00199-y","url":null,"abstract":"Abstract This article reviews the critical role of cattle and beef production, consumption practices, and symbolic values, among other elements, in instituting Botswana’s beef heritage. The rise of gastronomic tourism and the dearth of literature on Africa’s intangible food heritage has necessitated such a review. Using a document analysis methodology with Google, Google Scholar, and Web of Science Core Collection, the article narrates how the historical, economic, and sociocultural reliance on cattle led to a distinctive intangible beef heritage in Botswana. In conclusion, the article motivates the recognition of seswaa, a beef-related cuisine, as worthy of inscription under UNESCO’s List of Intangible Cultural Heritage and for the continued documentation of food heritage amidst the limited regional studies of such in Africa.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135166042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-01DOI: 10.1186/s42779-023-00205-3
Prajasattak Kanetkar, Vinod Kumar Paswan, Hency Rose, Abdelrazeq M. Shehata, Jude Felix, Durga Shankar Bunkar, Aman Rathaur, S. Yamini, Basant Kumar Bhinchhar
Abstract Cattle and buffalo are the main species producing milk for human consumption. Minor milch species such as goat, sheep, camel, horse, yak, donkey, and reindeer make up a less significant portion of the total milk supply in the dairy sector as their production share is relatively small. However, in recent years, people have started to recognize the numerous health and nutritional benefits of milk from these minor milch species. There is a rich diversity of traditional dairy products in the world, among which the ethnic products made from the milk of minor dairy species have a solicitous place in their region of origin. The ingredients and composition of these products and the preparation methods impart their characteristic taste and flavour along with their typical nutritional and functional health benefits. Anti-microbial, probiotic, antioxidant, nutraceutical, and other health-promoting qualities are the few benefits of these products. However, lack of research and developmental activities, promotions and advertisements of ethnic milk products of minor milch species have led to their limited awareness among the consumers. In view of the above, the present review attempts to discuss some of the important ethnic milk products around the world from the milk of minor milch species.
{"title":"Appraisal of some ethnic milk products from minor milch animal species around the world: a review","authors":"Prajasattak Kanetkar, Vinod Kumar Paswan, Hency Rose, Abdelrazeq M. Shehata, Jude Felix, Durga Shankar Bunkar, Aman Rathaur, S. Yamini, Basant Kumar Bhinchhar","doi":"10.1186/s42779-023-00205-3","DOIUrl":"https://doi.org/10.1186/s42779-023-00205-3","url":null,"abstract":"Abstract Cattle and buffalo are the main species producing milk for human consumption. Minor milch species such as goat, sheep, camel, horse, yak, donkey, and reindeer make up a less significant portion of the total milk supply in the dairy sector as their production share is relatively small. However, in recent years, people have started to recognize the numerous health and nutritional benefits of milk from these minor milch species. There is a rich diversity of traditional dairy products in the world, among which the ethnic products made from the milk of minor dairy species have a solicitous place in their region of origin. The ingredients and composition of these products and the preparation methods impart their characteristic taste and flavour along with their typical nutritional and functional health benefits. Anti-microbial, probiotic, antioxidant, nutraceutical, and other health-promoting qualities are the few benefits of these products. However, lack of research and developmental activities, promotions and advertisements of ethnic milk products of minor milch species have led to their limited awareness among the consumers. In view of the above, the present review attempts to discuss some of the important ethnic milk products around the world from the milk of minor milch species.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135161531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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