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Gastronomy, Volume 2, Issue 3

2024 September - 2 articles

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Article

3,141 Views

13 Pages

Effects of Mayonnaise and Salad Dressing Marinades on Chicken Breast Meat Quality

Jiale Liang,
Nana Sarudate,
Hazuki Otsuki,
Takuya Yanagisawa,
Yusuke Okuda and
Shin-ichi Ishikawa

Gastronomy2024, 2(3), 116-128;https://doi.org/10.3390/gastronomy2030009

29 August 2024

Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely us...

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Essay

1 Citations

2,260 Views

14 Pages

From the “Òstrakon” to the Art of Wine Tasting and the Measurement of Consumer Emotions

Mario Ubigli and
Maria Carla Cravero

Gastronomy2024, 2(3), 102-115;https://doi.org/10.3390/gastronomy2030008

17 July 2024

The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the charact...

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Gastronomy - ISSN 2813-513X

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