International Journal of Gastronomy and Food Science最新文献_第5页

The impact of different music genres on chewing, appetite, and glycemic response 不同音乐类型对咀嚼、食欲和血糖反应的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-16 DOI: 10.1016/j.ijgfs.2025.101398

Beyzanur Oren, Ruveyda Ceyda Kozen, Zeynep Albayrak, İrem Gokhuseyinoglu, Kübra Şahin, Ekin Çevik, Hatice Nurseda Hatunoğlu, Hatice Çolak, Müge Arslan

Background

Music is an environmental factor that can influence eating behavior. The aim of this study is to evaluate the effect of different music genres on chewing frequency, hunger and satiety perception, and fasting and postprandial blood sugar levels.

Methods

This study included a within-subject repeated-measures design with 60 healthy adults consumed a open buffet breakfast and each participant attended two sessions on separate days: (1) without music, and (2) different musical genres (jazz, classical, electronic, rock, pop). During the music listening session, participants were exposed to different types of music in turn throughout breakfast. Participants consumed the food items of their choice from the buffet breakfast. The number and duration of chews were recorded by an observer, blood sugar levels were measured before and after the meal using a glucometer, and appetite, satiety, and desire to eat were assessed using the Visual Analogue Scale.

Results

Music and breakfast have been shown to have a significant effect on hunger VAS scores (F = 6.5; p = 0.014). Regardless of music genre, the chewing count per minute in a musical environment was significantly lower than in a non-musical environment (Z = −4.6; p < 0.001). The chewing count varied depending on the type of music (χ² = 45.7; p < 0.001). Classical and pop music had a relatively higher chewing count compared to other music genres, but the total chewing count in the musical environment was lower than in the non-musical environment (p < 0.001). Compared to the non-musical environment, rock, jazz, electronic, and pop music had reduced the chewing count (p < 0.01). Music condition significantly predicted chewing frequency (β = 0.475, p < 0.001), independent of demographic characteristics.

Conclusion

This study demonstrates that auditory context directly shapes eating behavior, as classical and pop music enhanced chewing activity while rock, jazz, and electronic music suppressed it, alongside significant effects of music and meal type on hunger perception.

背景音乐是影响饮食行为的环境因素。本研究的目的是评估不同音乐类型对咀嚼频率、饥饿感和饱腹感以及空腹和餐后血糖水平的影响。方法本研究采用受试者重复测量设计，60名健康成年人在不同的天参加两个时段：(1)不听音乐，(2)不同的音乐类型（爵士、古典、电子、摇滚、流行）。在听音乐的过程中，参与者在早餐期间轮流听不同类型的音乐。参与者从自助早餐中选择自己喜欢的食物。由观察员记录咀嚼次数和持续时间，用血糖仪测量餐前和餐后的血糖水平，用视觉模拟量表评估食欲、饱腹感和食欲。结果音乐和早餐对饥饿VAS评分有显著影响（F = 6.5; p = 0.014）。无论音乐类型如何，音乐环境中每分钟咀嚼次数明显低于非音乐环境（Z = - 4.6; p < 0.001）。咀嚼计数随音乐类型的不同而变化（χ2 = 45.7; p < 0.001）。与其他音乐类型相比，古典音乐和流行音乐的咀嚼次数相对较高，但音乐环境中的总咀嚼次数低于非音乐环境（p < 0.001）。与非音乐环境相比，摇滚、爵士、电子和流行音乐减少了咀嚼计数（p < 0.01）。音乐条件显著预测咀嚼频率（β = 0.475, p < 0.001），独立于人口统计学特征。本研究表明，听觉环境直接影响饮食行为，古典音乐和流行音乐增强了咀嚼活动，而摇滚、爵士和电子音乐抑制了咀嚼活动，同时音乐和食物类型对饥饿感知有显著影响。

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引用次数: 0

Predicting the doneness of roasted chicken wings by integrating actin denaturation kinetics and machine learning 结合肌动蛋白变性动力学和机器学习预测烤鸡翅的熟度

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-13 DOI: 10.1016/j.ijgfs.2025.101395

Yamei Wu , Jingyi Wang , Wenxia Zheng , Zonglin Guo , Yuan Xin , Xiaoyan Xu , Xingguo Tian

Variations in individual wing geometry and baking conditions lead to uneven cooking and inconsistent quality. To address this issue, this study applied actin denaturation kinetics to define a maturity value (

M

value) to quantify wing doneness and developed a real-time prediction model. Non-isothermal differential scanning calorimetry (DSC) was employed to determine actin denaturation kinetic parameters, yielding an activation energy (

E_{a}

) of 142 kJ mol⁻¹ and a temperature sensitivity (

Z

value) of 15.82 °C. However, because calculation of the M value is invasive and impractical in real-world settings, a machine learning ‘virtual sensor’ was developed to predict the M value using non-invasive geometric and process parameters. Due to the limited dataset size (N = 195), extreme gradient boosting (XGBoost) yielded suboptimal performance on the test set (Test

R^{2}

= 0.877). To overcome data sparsity and enhance generalization ability, a Gaussian mixture model (GMM) augmentation strategy was applied specifically to the training set (N = 156). This approach significantly boosted the model performance, increasing the test set

R^{2}

value to 0.948. Furthermore, SHapley Additive exPlanations (SHAP) analysis identified sample weight and roasting time as the primary determinants of the

M

value, offering tangible control parameters for precise thermal processing. By converting subjective sensory judgments into objective, reproducible kinetic metrics, this framework provides a robust scientific basis for standardizing culinary processes.

单个机翼的几何形状和烘烤条件的变化导致烹饪不均匀和质量不一致。为了解决这一问题，本研究应用肌动蛋白变性动力学定义成熟度值（M值）来量化翅膀的熟度，并建立了实时预测模型。采用非等温差示扫描量热法（DSC）测定肌动蛋白变性动力学参数，得到活化能（Ea）为142 kJ mol−1，温度灵敏度（Z值）为15.82℃。然而，由于M值的计算在现实环境中是侵入性的和不切实际的，因此开发了一种机器学习“虚拟传感器”来使用非侵入性的几何和工艺参数来预测M值。由于有限的数据集大小（N = 195），极端梯度提升（XGBoost）在测试集上产生了次优性能（检验R2 = 0.877）。为了克服数据稀疏性，增强泛化能力，针对训练集（N = 156）采用高斯混合模型（GMM）增强策略。该方法显著提高了模型性能，将检验集R2值提高到0.948。此外，SHapley添加剂解释（SHAP）分析确定了样品重量和焙烧时间是M值的主要决定因素，为精确的热处理提供了切实的控制参数。通过将主观感官判断转化为客观的、可重复的动力学指标，该框架为标准化烹饪过程提供了坚实的科学基础。

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引用次数: 0

Functional and gastronomic comparison of fresh and dehydrated Spirulina ice creams 新鲜和脱水螺旋藻冰淇淋的功能和风味比较

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-13 DOI: 10.1016/j.ijgfs.2025.101397

Òscar Boronat , Juan Tolosana , Anna Pla , Ingrid Aguiló-Aguayo , Maribel Abadias , Joan Solé , Helena Martin-Gómez

Spirulina (Limnospira platensis) is a cyanobacterium that is widely recognized for its sustainability and nutritional value. With approximately 70 % protein content on a dry mass basis and a diversity of essential nutrients including vitamins A, B12, and β-carotene, Spirulina holds significant promise for enhancing human health. This study evaluates the properties of fresh and dehydrated Spirulina, comparing hand-produced and industrial powder forms.

Key analyses included C-phycocyanin concentration via UV–Vis spectrophotometry and antioxidant activity using the ABTS method. Our findings demonstrate that temperatures above 50 °C reduced C-phycocyanin stability and antioxidant activity. Dehydrated Spirulina exhibited superior properties compared to fresh forms, while sugar addition further enhanced antioxidant activity.

To broaden consumer appeal, Spirulina was incorporated into ice cream, chosen for its ability to preserve antioxidant properties due to its sugar content. Melting rate analysis revealed that no Spirulina form fully replaced the need for stabilizing gums, though ice creams with dehydrated Spirulina exhibited better water-holding capacity. Sensory analysis indicated consumer preference for fresh Spirulina ice cream over other forms. This study highlights Spirulina's versatility, emphasizing its potential as a functional food ingredient while also addressing challenges related to processing and product development.

螺旋藻（Limnospira platensis）是一种蓝藻，因其可持续性和营养价值而被广泛认可。在干质量基础上，螺旋藻含有大约70%的蛋白质含量和多种必需营养素，包括维生素a， B12和β-胡萝卜素，螺旋藻对增强人体健康具有重要的前景。本研究评价了新鲜和脱水螺旋藻的性能，比较了手工生产和工业粉末形式。关键分析包括紫外-可见分光光度法测定c -藻蓝蛋白浓度和ABTS法测定抗氧化活性。我们的研究结果表明，温度高于50°C会降低C-藻蓝蛋白的稳定性和抗氧化活性。脱水后的螺旋藻性能优于新鲜螺旋藻，添加糖进一步增强了其抗氧化活性。为了扩大消费者的吸引力，螺旋藻被加入到冰淇淋中，选择它是因为它的含糖量能够保持抗氧化特性。融化速度分析显示，没有一种螺旋藻形式完全取代了稳定牙龈的需要，尽管含有脱水螺旋藻的冰淇淋具有更好的保水性。感官分析表明，消费者对新鲜螺旋藻冰淇淋的偏好高于其他形式。这项研究强调了螺旋藻的多功能性，强调了它作为功能性食品成分的潜力，同时也解决了与加工和产品开发相关的挑战。

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引用次数: 0

Culinary innovation, sustainable agriculture, and gastronomic heritage in Northern Saudi Arabia: Pathways toward food security, tourism, and vision 2030 沙特阿拉伯北部的烹饪创新、可持续农业和美食遗产：通往粮食安全、旅游业和2030年愿景的道路

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-13 DOI: 10.1016/j.ijgfs.2025.101396

Mohammad Almansouri , Mawadah W. Bajrai , Mortada M. Al Sarraj , Majed Al Muhanna , Hisham Abdelmonem Mohamed , Ghedeir M. Alshammari , Abdulrahman Alhelal , Mohammed Jamal Hakeem

This review provides a comprehensive assessment of culinary innovation and development in the northern region of Saudi Arabia, considering both historical foundations and contemporary transformations. It examines local dishes, ingredients, and cooking techniques while outlining opportunities and challenges for stakeholders in the food and agricultural sectors. Particular attention is given to NEOM, the emerging smart city in the northwest, as a potential driver of innovation in food, agriculture, and tourism.

Key findings highlight the need to strengthen three primary production sectors—livestock, olive cultivation, and fish farming through targeted investment, scientific research, and sustainable development. Revitalizing agricultural associations, particularly livestock cooperatives, is essential for improving efficiency, attracting investors, and creating employment opportunities. Expanding olive-based industries, establishing international marketing channels, and preserving traditional recipes and ingredients are also critical for safeguarding culinary heritage. The indigenous grain al-samh is identified as a promising candidate for research and innovation due to its nutritional potential.

Broader recommendations include improving food waste management, building reliable statistical databases, supporting family farms, raising awareness of animal-borne diseases, and promoting sustainable grazing practices. The review also underscores the culinary and medicinal value of desert truffles, the importance of spice cultivation, and the role of cultural initiatives in strengthening food literacy and social identity.

Collectively, these strategies position the northern region as a hub for gastronomic tourism that unites heritage, sustainability, and economic growth. By aligning with Saudi Vision 2030 and the Sustainable Development Goals, the region enhance food security, diversify the economy, and strengthen its global cultural presence.

这篇评论提供了一个全面的评估烹饪创新和发展在沙特阿拉伯北部地区，考虑到历史基础和当代的转变。它考察了当地菜肴、食材和烹饪技术，同时概述了食品和农业部门利益相关者的机遇和挑战。特别关注西北地区新兴的智慧城市NEOM，作为食品、农业和旅游创新的潜在驱动力。主要研究结果强调，需要通过有针对性的投资、科学研究和可持续发展来加强三个主要生产部门——畜牧、橄榄种植和渔业。振兴农业协会，特别是畜牧合作社，对于提高效率、吸引投资者和创造就业机会至关重要。扩大以橄榄为基础的产业、建立国际营销渠道以及保存传统食谱和食材也对保护烹饪遗产至关重要。由于其营养潜力，本土谷物al-samh被确定为研究和创新的有前途的候选人。更广泛的建议包括改进食物浪费管理、建立可靠的统计数据库、支持家庭农场、提高对动物传播疾病的认识以及促进可持续放牧做法。该综述还强调了沙漠松露的烹饪和药用价值、香料种植的重要性以及文化倡议在加强食品素养和社会认同方面的作用。总的来说，这些战略将北部地区定位为结合遗产、可持续性和经济增长的美食旅游中心。通过与沙特2030年愿景和可持续发展目标保持一致，该地区加强了粮食安全，实现了经济多元化，并加强了其全球文化影响力。

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引用次数: 0

The power of place in food evaluation: Analysing expectation disconfirmation theory through predictive and confidence indexes 食品评价中的场所权力：通过预测和信心指标分析期望失验理论

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-11 DOI: 10.1016/j.ijgfs.2025.101390

Pajtim Bytyçi , Rozeta Hasalliu , Elena Kokthi , Ibrahim Mehmeti , Mergim Mestani

This study examines how consumers evaluate yoghurt products under three information conditions: blind tasting (sensory only), label (origin only), and full information (sensory plus origin). While Expectation Disconfirmation Theory (EDT) has traditionally been used to assess the gap between consumer expectations and product experience, this paper focuses on two origin-based cognitive indicators: Predictive Value, which measures the accuracy of region cues that forecast final evaluations, and Confidence Value, which captures consumer trust in origin information before tasting. Data were collected from 181 consumers evaluating seven regional yoghurt products. Statistical analysis included repeated measures ANOVA, mediation models (PROCESS Model 4), and linear regressions using the indexes. Results showed that although origin cues influenced expectations, sensory experience remained the strongest determinant of final evaluations. The regression results demonstrated significant regional variation in the explanatory power of the indexes (e.g., R² = 0.609 for Prishtina, R² = 0.466 for Peja). A typology matrix classified consumer patterns into four psychological profiles. The findings show that, from the lens of EDT, consumer trust and the perceived informativeness of origin cues matter even for familiar products, such as yoghurt. By integrating cognitive dimensions into consumer evaluation, this paper contributes to our understanding of traditional food choices and the branding power of regional origin.

本研究考察了消费者如何在三种信息条件下评价酸奶产品：盲品（仅感官）、标签（仅原产地）和完整信息（感官加原产地）。传统上，期望不确认理论（EDT）被用于评估消费者期望与产品体验之间的差距，而本文关注的是两个基于原产地的认知指标：预测价值（Predictive Value）和信心值（Confidence Value），前者衡量预测最终评价的区域线索的准确性，后者衡量消费者在品尝前对原产地信息的信任。该研究收集了181名消费者对7种地区酸奶产品的评价数据。统计分析包括重复测量方差分析、中介模型（PROCESS模型4）和使用指数的线性回归。结果表明，虽然起源线索影响期望，但感官体验仍然是最终评估的最强决定因素。回归结果显示，各指标的解释能力存在显著的区域差异（Prishtina的R2 = 0.609， Peja的R2 = 0.466）。一个类型学矩阵将消费者模式分为四种心理特征。研究结果表明，从EDT的角度来看，消费者的信任和对来源线索的感知信息量即使对熟悉的产品（如酸奶）也很重要。通过将认知维度整合到消费者评价中，本文有助于我们对传统食品选择和地域原产地品牌力的理解。

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引用次数: 0

Nasha: A culturally embedded sorghum-based weaning food for infants in humanitarian settings Nasha：一种在人道主义环境中为婴儿提供的以高粱为基础的断奶食品

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-11 DOI: 10.1016/j.ijgfs.2025.101394

Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Faraz Muneer , Mahbubjon Rahmatov , Mohammed Elsafy , Eva Johansson , Tilal Abdelhalim

Child malnutrition remains a major public health challenge in Sudan, partly due to limited access to nutrient-dense, complementary foods. Traditional sorghum-based thin gruels, such as Nasha, are widely consumed; however, their sensory and nutritional potentials have not been scientifically evaluated. This study aimed to assess the sensory acceptability and caregiver–child responses to Nasha formulations prepared from five sorghum cultivars and their blends, including the biofortified Dahab cultivar. Fifty-four caregivers and their children participated in the sensory evaluation of the nine Nasha formulations. Attributes such as color, taste, texture, aroma, mouthfeel, and overall liking were assessed using a 9-point hedonic scale, and children's emotional responses were recorded during feeding sessions. Statistical analyses included one-way analysis of variance, internal preference mapping (IPM), and partial least squares (PLS) regression. The blended Dahab + Dabar formulation received the highest liking score (8.1), whereas Dahab + Wad Ahmed and Dahab + Arfagadamek-8 showed strong acceptability. Both caregiver and child responses consistently favored these blends, indicating both sensory appeal and cultural acceptance. These findings suggest that biofortified sorghum-based gruels, such as Nasha, provide a culturally appropriate, affordable, and nutrient-dense complementary food option. Integrating sensory science into local food design could support sustainable strategies to improve child nutrition and strengthen dietary resilience in resource-limited settings.

儿童营养不良仍然是苏丹一项重大的公共卫生挑战，部分原因是获得营养丰富的辅食的机会有限。传统的高粱薄粥，如Nasha，被广泛消费；然而，它们的感官和营养潜力尚未得到科学评估。本研究旨在评估五种高粱品种及其混合物（包括生物强化的Dahab品种）制备的Nasha配方的感官可接受性和照顾者儿童的反应。54名护理人员和他们的孩子参与了九种娜沙配方的感官评估。颜色、味道、质地、香气、口感和总体喜好等属性使用9分享乐量表进行评估，并记录儿童在喂食过程中的情绪反应。统计分析包括单向方差分析、内部偏好映射（IPM）和偏最小二乘（PLS）回归。Dahab + Dabar混合配方获得了最高的喜欢分数（8.1），而Dahab + Wad Ahmed和Dahab + Arfagadamek-8则表现出很强的可接受性。照顾者和儿童的反应都一致支持这些混合，表明感官吸引力和文化接受度。这些发现表明，生物强化高粱粥，如Nasha，提供了一种文化上合适的、负担得起的、营养丰富的补充食品选择。将感官科学融入当地食品设计可以支持可持续战略，以改善儿童营养，并在资源有限的环境中增强饮食韧性。

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引用次数: 0

A consumer segmentation study for honey: Mānuka and other mono-floral honey with indigenous provenance 蜂蜜的消费者细分研究：Mānuka和其他原生单花蜂蜜

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-10 DOI: 10.1016/j.ijgfs.2025.101387

S.R. Jaeger , S.L. Chheang , D.I. Hedderley , C.M. Roigard , F.R. Harker

Consumer demand for natural, sustainable and culturally rich products drives the export of Indigenous foods. This is the backdrop for the present research, which presents a consumer segmentation study on Mānuka and other mono-floral honey from New Zealand. In an online study involving >3000 US and UK consumers, the health properties of Mānuka honey emerged as the most important purchase driver for >70 % of participants. Smaller segments of consumers emphasised the importance of sensory characteristics and/or cultural (Māori/natural) heritage. Thus, some opportunities may exist for product differentiation and possible growth for honey with Indigenous provenance. Some opportunities for other types of mono-floral honey, which are underdeveloped compared with Mānuka, were also identified. Based on the nectar from the flowers of native trees like Kānuka, Rewarewa, Kāmahi and Rātā, these types of honey could represent new opportunities for commercialisation to the benefit of local communities. Besides advancing knowledge about honey with Indigenous provenance, the present research also showcases a methodology applicable to other products with low familiarity. While honey is a familiar category, specific types of honey are less known. Research participants read descriptive texts about Mānuka and other types of honey while completing a text highlighting task. These data supported the segmentation results and provided additional insights into the product attributes that were perceived positively by consumers.

消费者对天然、可持续和文化丰富的产品的需求推动了土著食品的出口。这是本研究的背景，该研究提出了对Mānuka和其他来自新西兰的单花蜂蜜的消费者细分研究。在一项涉及3000名美国和英国消费者的在线研究中，Mānuka蜂蜜的健康特性成为70% %参与者最重要的购买驱动因素。一小部分消费者强调感官特征和/或文化（Māori/自然）遗产的重要性。因此，一些机会可能存在于产品差异化和可能增长的蜂蜜与本地来源。与Mānuka相比，其他类型的单花蜂蜜的发展机会较少。以Kānuka、Rewarewa、Kāmahi和Rātā等本地树木的花蜜为基础，这些类型的蜂蜜可以为当地社区带来新的商业化机会。除了提高对本地蜂蜜的认识外，本研究还展示了一种适用于其他低熟悉度产品的方法。虽然蜂蜜是一个熟悉的类别，但具体类型的蜂蜜却鲜为人知。研究参与者阅读了关于Mānuka和其他类型蜂蜜的描述文本，同时完成了一项突出显示文本的任务。这些数据支持了细分结果，并为消费者积极感知的产品属性提供了额外的见解。

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引用次数: 0

From underutilized to innovative application: Exploring consumer acceptance of acidified and fermented sea fennel preserves in Italy 从未充分利用到创新应用：探索意大利消费者对酸化和发酵海茴香的接受程度

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-10 DOI: 10.1016/j.ijgfs.2025.101389

Emel Ozturk , Serena Mandolesi , Simona Naspetti , Antonietta Maoloni , Lucia Aquilanti , Raffaele Zanoli

Halophytes, salt-tolerant plants that grow naturally or are partially cultivated in coastal ecosystems—especially in the Mediterranean basin—hold significant potential to enhance dietary diversity and promote sustainable food production. Among them, sea fennel (Crithmum maritimum L.), a relatively underutilized marine vegetable, is gaining recognition in the scientific community for its nutritional value and functional food properties. However, to date, very few studies have explored consumers’ preferences and overall acceptance of this plant. Furthermore, its limited consumption and low consumer awareness hinder the development and diffusion of its potential culinary applications. Therefore, this study aims to explore the acceptance of sea fennel among Italian consumers, particularly by comparing acidified and fermented sea fennel preserves. The findings reveal a clear preference for fermented sea fennel, indicating strong consumer acceptance of the traditional fermentation process when applied to this underutilized plant. However, no significant differences were observed across sociodemographic characteristics. Although the study is based on a local convenience sample, these preliminary insights offer valuable guidance for future research and product development. Promoting fermented sea fennel products could help expand their commercial value and gastronomic appeal. Future research should focus on developing strategies to increase consumer familiarity with fermented sea fennel, emphasizing its health benefits and versatile culinary applications.

盐生植物是指在沿海生态系统中自然生长或部分种植的耐盐植物，特别是在地中海流域，在增强饮食多样性和促进可持续粮食生产方面具有巨大潜力。其中，海茴香（Crithmum maritimum L.）作为一种利用相对不足的海洋蔬菜，其营养价值和功能性食品特性正逐渐得到科学界的认可。然而，迄今为止，很少有研究探讨了消费者的偏好和对这种植物的总体接受程度。此外，其有限的消费和低消费者意识阻碍了其潜在烹饪应用的发展和扩散。因此，本研究旨在探讨意大利消费者对海茴香的接受程度，特别是通过比较酸化和发酵的海茴香蜜饯。研究结果表明，人们对发酵海茴香有明显的偏好，这表明消费者对这种未充分利用的植物应用传统发酵工艺的接受程度很高。然而，在社会人口统计学特征中没有观察到显著差异。虽然这项研究是基于当地的便利样本，但这些初步的见解为未来的研究和产品开发提供了有价值的指导。推广发酵海茴香产品有助于扩大其商业价值和美食吸引力。未来的研究应侧重于制定策略，以提高消费者对发酵海茴香的熟悉程度，强调其健康益处和多种烹饪应用。

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引用次数: 0

What cassava means to Brazilians: a contemporary analysis of cultural and nutritional narratives about the root and its derived products 木薯对巴西人的意义：对根及其衍生产品的文化和营养叙事的当代分析

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-09 DOI: 10.1016/j.ijgfs.2025.101388

Samara Menezes São Julião, Letícia de Oliveira Gonçalves, Lilia Zago, Isabelle Santana

Cassava (Manihot esculenta Crantz) is a root vegetable native to Brazil that has long been recognised as a staple food of Brazilian cuisine. Although it is widely used in culinary preparations and social and cultural practices across several regions of Brazil, little research has been conducted into consumers perceptions of its symbolic meanings. This descriptive, cross-sectional study investigated the meanings that Brazilian individuals attribute to cassava and its derived products. An online questionnaire was used to collect discursive answers to the central question, “What does cassava mean to you?”. Ten categories were created based on the analysis of testimonies and the answers were included in one or more of the categories to which they applied. A total of 1215 responses were obtained from participants (84.0 % female, 87.7 % aged 20–59, from all five regions of the country, 70.0 % from the Southeast). The meanings of consumption were attributed to: habit (29.0 %); sensory attributes (18.7 %); affective memories (18.4 %); nutritional value and lifestyle (10.6 %); cultural aspects (8.8 %); culinary versatility (5.7 %); health issues (3.9 %); affordability and availability (2.5 %); cultivation (2.1 %); and source of income (0.2 %). The miscellany of fifty stories presented, and the sixteen selected excerpts, highlight the importance of this agricultural tradition and its association with a sense of belonging and the collective memory of indigenous and Afro-Brazilian ancestry. Attributing significance can potentially drive consumption, cultivation and processing, and the results of this research can contribute to a broader appreciation of a Brazilian food that is essential for food and nutritional sovereignty and security.

木薯（Manihot esculenta Crantz）是一种原产于巴西的根茎蔬菜，长期以来一直被认为是巴西菜肴的主食。尽管它在巴西的几个地区被广泛用于烹饪准备和社会文化实践，但很少有研究针对消费者对其象征意义的看法。这项描述性的横断面研究调查了巴西人对木薯及其衍生产品的看法。一份在线问卷被用来收集关于中心问题“木薯对你意味着什么？”的话语性答案。根据对证词的分析，设立了十个类别，并将答案列入一个或多个适用的类别。共有1215份回复来自参与者（84.0%为女性，87.7%为20-59岁，来自全国所有五个地区，70.0%来自东南部）。消费的含义是：习惯（29.0%）；感官属性（18.7%）；情感记忆（18.4%）；营养价值和生活方式（10.6%）；文化方面（8.8%）；烹饪的多样性（5.7%）；健康问题（3.9%）；负担能力和可用性（2.5%）；培养（2.1%）；收入来源（0.2%）。所呈现的50个故事和16个精选节选的杂集突出了这一农业传统的重要性，以及它与土著和非裔巴西祖先的归属感和集体记忆的联系。认定重要性可能会推动消费、种植和加工，这项研究的结果有助于更广泛地了解巴西食品，这对粮食和营养主权和安全至关重要。

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Higher education settings menus have low compliance with the Mediterranean Diet and high carbon and water footprint: a case study from Portugal, Croatia and Turkey 高等教育机构的菜单不符合地中海饮食，碳足迹和水足迹高：来自葡萄牙、克罗地亚和土耳其的案例研究

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-08 DOI: 10.1016/j.ijgfs.2025.101380

B. Neto , D. Dikmen , L. Ferreira , C. Viegas , S. Filipec , L. Drobac , Z. Šatalić , A. Rocha

This study focuses on evaluating the compliance of menus from Higher Education Institutions (HEI) with the Mediterranean Diet (MD) and calculates their respective carbon and water footprints. From September 2023 to June 2024, menus from 52 HEI's across Portugal, Croatia and Turkey were analysed using a Mediterranean Diet Compliance Index (MeDCIn). Also, the footprints of 300 meals from 30 different menus were calculated.

Overall results show a low compliance with the MD (mean score 2.7 ± 3.4). Turkish menus scored the highest values (5.2 ± 1.7) while Portuguese menus scored the lowest (1.10 ± 3.7) (MeDCIn varies between −20.5 and 27). The limited availability of dishes with eggs, wholegrains, olive oil, nuts, seeds, and seasonal products was a key factor contributing to the low compliance observed, as well as insufficient variety in Mediterranean dishes, vegetables, pulses, seafood and lean meat.

The average water footprint was 1785.41 ± 909.3 m3/ton, with Turkish menus having the highest consumption (2271.90 ± 1016.11 m3/ton) and Portuguese menus the lowest (1485.46 ± 767.28 m3/ton). The average carbon footprint was 1.9 kg CO2-eq, with Turkish menus again scoring the highest (2.91 ± 2.13 kg CO2-eq) and Portuguese menus the lowest (1.42 ± 1.26 kg CO2-eq).

The findings reveal a complex relationship between MD compliance and environmental footprints, with moderate positive correlations observed. These results provide valuable insights to develop targeted interventions to improve menu options in HEI cafeterias and reduce their environmental impact.

本研究的重点是评估高等教育机构（HEI）菜单与地中海饮食（MD）的合规性，并计算其各自的碳足迹和水足迹。从2023年9月到2024年6月，研究人员使用地中海饮食合规指数（MeDCIn）对葡萄牙、克罗地亚和土耳其的52家高等教育学校的菜单进行了分析。此外，还计算了30种不同菜单的300份餐点的碳足迹。总体结果显示患者对MD的依从性较低（平均评分2.7±3.4）。土耳其菜单得分最高（5.2±1.7），葡萄牙菜单得分最低（1.10±3.7）（MeDCIn在- 20.5和27之间变化）。鸡蛋、全谷物、橄榄油、坚果、种子和季节性产品的供应有限，以及地中海菜、蔬菜、豆类、海鲜和瘦肉的品种不足，是导致合规率低的一个关键因素。平均水足迹为1785.41±909.3 m3/t，其中土耳其菜单用水量最高（2271.90±1016.11 m3/t），葡萄牙菜单用水量最低（1485.46±767.28 m3/t）。平均碳足迹为1.9 kg CO2-eq，其中土耳其菜单得分最高（2.91±2.13 kg CO2-eq），葡萄牙菜单最低（1.42±1.26 kg CO2-eq）。研究结果揭示了MD依从性与环境足迹之间的复杂关系，观察到适度的正相关。这些结果为制定有针对性的干预措施提供了有价值的见解，以改善高等学校食堂的菜单选择并减少其对环境的影响。

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引用次数: 0