Most Cited

Food waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several f...

Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future f...

Aquafaba, the viscous liquid obtained from cooking chickpeas, has gained significant attention in the food industry due to its remarkable foaming and emulsifying properties, positioning it as a promising plant-based alternative to egg whites. This st...

Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases,...

Despite eating being a universal human experience, the study of “what we eat” has only gained momentum in the past century; this is mainly because of the development of the agrifood industry, nutritional studies within the medical science...

The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses o...

The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely...

Research and initiatives in the emerging field of gastronomy require collaboration among scholars and experts from diverse backgrounds. Transdisciplinarity has been indicated as an effective approach allowing stakeholders from a variety of discipline...

Many consumers today pursue health goals to adopt healthier behaviors, and interest in promoting healthy eating habits in gastronomy is growing. Empirical evidence demonstrates that sensory cues (e.g., food color, food shapes, and background music) i...

A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food sys...