How Do Tourists’ Value Perceptions of Food Experiences Influence Their Perceived Destination Image and Revisit Intention? A Moderated Mediation Model
Foods,
Год журнала:
2024,
Номер
13(3), С. 412 - 412
Опубликована: Янв. 26, 2024
The
food
experience
is
an
important
part
of
the
tourism
experience.
Although
it
crucial
to
comprehend
significance
tourists’
perception
experiences,
there
a
scarcity
research
investigating
impact
tasting
local
on
perceptions
and
behaviors.
This
study
employs
structural
equation
modeling
empirically
examine
relationship
between
value
their
perceived
destination
image,
revisit
intention.
In
addition,
moderating
effects
genders
aforementioned
relationships
are
also
explored.
A
renowned
restaurant
brand,
Nanjing
Impressions,
which
specializes
in
offering
unique
cuisine
city
Nanjing,
China,
chosen
as
case.
grand
total
500
questionnaires
were
distributed,
and,
out
these,
458
deemed
legitimate
kept
for
further
analysis.
results
indicate
that
functional,
social,
emotional,
cultural,
health
values
experienced
by
tourists
have
significant
positive
impacts
image
Moreover,
partially
mediates
experiences
Gender
found
moderate
proposed
constructs.
current
offers
noteworthy
theoretical
contributions
provides
valuable
practical
suggestions
managers.
Язык: Английский
The Role of Legumes in the Sustainable Mediterranean Diet: Analysis of the Consumption of Legumes in the Mediterranean Population over the Last Ten Years a PRISMA Statement Methodology
Sustainability,
Год журнала:
2024,
Номер
16(7), С. 3081 - 3081
Опубликована: Апрель 8, 2024
The
Mediterranean
model,
introduced
by
Ancel
Keys,
has
gained
significant
importance
from
the
perspective
of
sustainability.
This
is
why
diet
now
called
a
sustainable
diet.
study
focuses
on
legumes,
protein-rich
foods
vegetable
origin,
cultivated
in
area,
as
their
production
and
use
cooking
are
highly
sustainable.
analysis
covers
consumption
over
last
10
years
entire
looking
specifically
at
Spain.
objectives
this
work
to
analyze
legumes
taking
into
account
fact
that
they
an
important
environmental
well
food
resource,
how
changed
certain
countries
bordering
relation
social
cultural
changes,
with
particular
attention
pandemic.
shows
how,
Spain,
since
2020,
increased,
demonstrating
emergency
situations,
different
dietary
choices
made.
In
addition,
it
excellent
source
protein
resource
Язык: Английский
Fostering local seasonality: An extended value-belief-norm model to understand sustainable food choices
Food Quality and Preference,
Год журнала:
2024,
Номер
120, С. 105248 - 105248
Опубликована: Ноя. 1, 2024
As
the
entire
global
food
system
accounts
for
a
significant
share
of
total
greenhouse
gas
emissions,
shifting
towards
diets
that
are
both
environmentally
sustainable
and
healthy
has
become
crucial.
By
prioritizing
local
seasonal
foods
individuals
communities
can
help
to
reduce
environmental
impact
their
choices,
while
also
supporting
producers
economies.
Psychosocial
literature
already
shown
Value-Belief-Norm
Theory
(VBN)
is
solid
theoretical
framework
understand
predict
choices.
Moreover,
other
studies
have
taken
into
account
additional
role
green
eating
self-efficacy
(at
home
university)
self-identity.
In
light
this,
present
study
aimed
at
testing
an
extended
VBN
university
students'
intention
consume
food.
315
students
(age:
18–38;
M
=
24.18;
SD
3.83;
86,3%
females)
completed
self-report
questionnaire
assess
variables
being
studied.
Results
from
Structural
Equation
Modeling
(SEM)
confirmed
majority
proposed
hypotheses.
More
specifically,
was
significantly
predicted
by
moral
norms,
which,
in
turn,
directly
impacted
ascription
responsibilities,
self-identity
awareness
consequences.
Also
causal
chain
confirmed,
as
well
direct
biospheric
values
on
Overall,
abovementioned
findings
could
inform
future
interventions
promoting
more
choices
among
students.
Язык: Английский
Attitudes and Motivation of Tourists Visiting Greece Toward the Mediterranean Diet
Journal of Culinary Science & Technology,
Год журнала:
2024,
Номер
unknown, С. 1 - 28
Опубликована: Июль 5, 2024
Mediterranean
Diet
is
globally
recognized
as
a
healthy
eating
model
that
relates
to
the
cultural
heritage
of
countries
in
basin.
The
purpose
this
study
provide
evidence
relationship
between
attitudes,
culinary
motivation,
and
intention
experience
while
visiting
Greece.
By
implementing
quantitative,
cross-sectional
methodology,
an
online
questionnaire
was
developed
based
on
existing
literature.
Data
analysis
included
descriptive
statistics,
inferential
regression
analysis.
To
end,
data
derived
from
sample
1,692
tourists
revealed
varying
attitudes
toward
local
food
gastronomy,
along
with
heterogeneous
motives
which
influenced
their
Diet.
Tourists
who
chose
destination
options
displayed
heightened
interest
knowledge
gastronomy
were
more
likely
during
stay.
Health
concerns
emerged
most
significant
motivational
factors.
Several
actions
are
recommended
promote
lever
for
tourism.
Язык: Английский
Evaluation of the Shelf Life of Myristica-fragrans Powder-Flavored Oils Obtained through the Application of Two Processes: Infusion and Co-Pressing Technology
Molecules,
Год журнала:
2024,
Номер
29(15), С. 3588 - 3588
Опубликована: Июль 30, 2024
This
work
aimed
to
evaluate
the
impact
of
enrichment
processing
on
quality
parameters,
bioactivity
and
sensorial
aspects
Язык: Английский
Current Framework of Italian Agriculture and Changes between the 2010 and 2020 Censuses
Agriculture,
Год журнала:
2024,
Номер
14(9), С. 1603 - 1603
Опубликована: Сен. 13, 2024
This
study
aims
to
describe
the
current
framework
of
Italian
agricultural
sector
and
changes
that
occurred
in
decade
between
two
general
censuses
agriculture
2010
2020,
EU
Common
Agricultural
Policy
(CAP)
programming
period
2014–2020.
The
General
Census
Agriculture
is
an
economic
census
carried
out
fulfill
international
legislation
requirements,
but
also
meet
national
information
needs.
It
consists
counting
farms
identifying
their
characteristics.
For
this
study,
official
data
7th
(GCA)
2020
were
collected,
analyzed,
compared
those
previous
6th
GCA
2010.
Farms’
type
activities,
structure,
digitalization/computerization,
innovation,
workforces’
characteristics
analyzed.
Correlations
with
investments
innovation
other
variables
like
age
educational
qualification
entrepreneurs
farm’s
size
(agricultural
used
area)
calculated.
Groups
similar
regions
for
types
farm
farming
(segmenting
into
subsets
share
common
characteristics),
groups
entire
sector,
highlighted.
results
showed
a
notable
positive
correlation
farms’
investment
size,
medium
variables,
entrepreneur’s
range
qualification.
Results
found
are
terms
types,
highlighting
Italy
not
homogeneous
among
all
north,
center,
south.
Moreover,
discovered
different
highlighted
“farm
profiles”,
i.e.,
descriptions
key
about
specific
farm.
overall
analysis
provided
situation
discussion
its
during
last
ten
years.
Based
on
our
knowledge,
first
one
such
level
comprehensiveness.
Findings
high
interest
academics
economics
policy
maker,
because
they
contribute
territories’
strategic
elements
require
strengthening
foster
social
development.
Moreover
these
findings
may
provide
food
thought
effectiveness
development
strategy
CAP
2023–2027
(through
greening
digitization)
at
regional
European
levels,
starting
from
baseline
country,
which
certainly
one,
most
relevant
ones
agri-food
system
globally.
Язык: Английский
Sensory optimization of gluten‐free hazelnut omelette and sugar‐modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations
Journal of Food Science,
Год журнала:
2024,
Номер
89(9), С. 5302 - 5318
Опубликована: Июль 31, 2024
Abstract
The
Mediterranean
region
is
distinguished
by
its
gastronomic
diversity
and
a
wide
variety
of
indigenous
nut
crops.
In
line
with
changing
global
food
consumers’
preferences,
noteworthy
aspect
the
increasing
demand
to
use
local
varieties
in
recipe
formulation.
aim
present
study
was
incorporate
Terra
Fria
chestnut
(Portugal)
Negreta
hazelnut
from
Reus
(Spain)
traditional
recipes.
sensory,
technofunctional,
nutritional,
shelf‐life
characterization
were
investigated
omelette
(gluten
gluten‐free)
pudding
(sugar
sugar‐free)
formulations.
Results
conducted
trained
assessors
using
free
choice
profiling
(FCP)
showed
that
samples
described
as
“creamy,”
“smooth,”
“handmade.”
addition,
texture
obtained
gluten‐free
version
softest
textural
profile
analysis
attributes,
lower
values
for
hardness
(2.43
±
0.36
N),
adhesiveness
(−0.38
0.00
g
s)
gumminess
(2.12
0.14).
Furthermore,
studies
revealed
more
golden
color
(>14.43
*
CIELAB
coordinate)
moisture
content
(25.36%–43.59%)
flour
formulation,
addition
enrichment
terms
protein
(8.36
g/100
g),
fiber,
healthy
fats.
case
pudding,
it
observed
parameters
did
not
differ
significantly
sweetened
analogue
positive
attributes
FCP
(“toasted,”
“fluffy,”
“sweet”),
positioning
viable
alternative
sugar
this
application.
Therefore,
both
oligofructose
proved
be
promising
ingredients
formulation
sugar‐free
developed
products,
offering
attractive
organoleptic
characteristics.
Язык: Английский
The Mediterranean Diet in the Era of Climate Change: A Reference Diet for Human and Planetary Health
Climate,
Год журнала:
2024,
Номер
12(9), С. 136 - 136
Опубликована: Сен. 4, 2024
Nowadays,
climate
change
constitutes
an
enormous
global
threat
for
human
health
and
environmental
sustainability.
The
expanding
world
population
the
increased
need
food
production
have
important
negative
impact
upon
environment.
Diet
can
link
with
Food
systems
are
closely
related
to
anthropogenic
greenhouse
gas
emissions
aggravation
of
change,
current
Western-type,
animal-based
dietary
patterns
may
lead
adverse
footprints.
In
this
present
narrative
review,
we
address
interconnection
Mediterranean
diet
(MD)
MD
is
a
highly
recommended
intervention
prevention
management
various
endocrine
cardiometabolic
diseases.
Beyond
its
evidence-based,
health-promoting
effects,
it
also
has
beneficial
impact,
reducing
enhancing
biodiversity,
security,
Based
on
evidence
reviewed
herein,
should
be
incorporated
within
framework
“One
Health”
model,
which
involves
improvement
not
only
but
planetary
system
Our
review
aims
provide
stimulus
professionals
strongly
recommend
implementation
under
pressure
despite
all
barriers,
targeting
both
preservation
well-being.
Язык: Английский
The impact of societal changes and COVID-19 pandemic on Moroccan food habits: a Mediterranean perspective
Discover Food,
Год журнала:
2024,
Номер
4(1)
Опубликована: Ноя. 21, 2024
Morocco,
a
culturally
diverse
nation,
presents
culinary
tapestry
influenced
by
regional
variations,
geography,
and
historical
heritage.
The
Mediterranean
diet,
rooted
in
Morocco's
heritage,
emphasizes
the
consumption
of
high-quality
fresh
produce,
unsaturated
fats,
whole
grains
while
promoting
social
interactions.
This
literature
review
analyzed
Moroccan
dietary
patterns
their
adherence
to
Diet
(MD),
incorporating
societal
changes
COVID-19
impacts.
Data
from
various
sources,
including
scientific
databases
gray
literature,
were
collected
identify
trends
factors
influencing
habits
Morocco.
Societal
changes,
influences
globalization,
recent
pandemic
have
highlighted
evolution
consciousness
toward
health-conscious
favoring
local,
organic,
rich-nutrient
products.
Moroccans
demonstrate
remarkable
resilience
preserving
traditions
diet
principles.
Despite
challenges
posed
demographic
economic
developments,
remains
resilient
consistent,
reflecting
harmonious
blend
tradition,
nutrition,
cultural
identity.
Government
initiatives
promote
healthy
eating
align
with
principles
striving
integrate
nutritional
considerations
into
broader
development
strategies.
aims
provide
valuable
insights
for
stakeholders
Morocco
similar
regions,
contributing
better
understanding
sustainable
food
systems.
Язык: Английский
USE OF DIGITAL TOOLS WHEN CHOOSING THE PLACE TO EAT
SWS International Scientific Conference on Social Sciences,
Год журнала:
2023,
Номер
10, С. 783 - 790
Опубликована: Дек. 15, 2023
Digitalization
plays
important
role
in
our
lives
and
restaurants
other
catering
placesuse
digital
tools
(websites,
social
media)
to
promote
their
services.The
aim
of
the
paper
is
elaborate
scenarios
for
places
attract
theirpreferred
audience
via
using
tools.The
research
methods
involve
central
trends
location
measures,
ANOVA,
crosstabulationanalysis
correlation
analysis.
There
are
both
secondary
primary
dataused
research.
The
data
come
from
survey
conducted
by
a
researchgroup
Restaurant
Association
Latvia
explore
importance
differentdigital
marketing
when
choosing
place
eat.
510
respondents
have
participatedin
survey.
quantitative
results
accompanied
with
interview
analysisthat
better
reflect
opinions.The
on
what
mark
more
suitable
forcatering
enterprises
order
be
effective
reaching
target
audience,including
vegetarians,
vegans
or
people
who
prefer
animal
food
going
torestaurant.
also
concludes
that
there
still
big
space
andother
companies
increase
contents
they
offer
customers.
Язык: Английский