Exploring Product Innovation and Consumer Attitudes in Molecular Gastronomy: Marketing Insights for the Gourmet Food Industry by Min-Yen Chang, Chiao-Xuan Huang, I-Kai Lin, Han-Shen Chen

“…The increasing popularity of social media and the growth of gourmet food culture have elevated molecular gastronomy as a unique dining experience that enhances consumers’ perceptions of value through innovative food presentation and sensory marketing strategies. …”
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Effect of Different Medium on Survival Rate and Growth of Chironomus sp. Larvae by . Widanarni, D.D. Mailana, O. Carman

“… In the ornamental fish and fish for food culture, feeding by natural feed is very suitable since they are easy to digest and their size is suitable with  to larval mouth.  …”
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The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring by Wei-Sheng Lin, Pei Hua He, Chi-Fai Chau, Bo-Kang Liou, Shiming Li, Min-Hsiung Pan

“…In order to improve appetite, attract consumers and even conform to the food culture, food coloring has become one of the necessary links in modern food processing. …”
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Analysis of oral cancer carcinogens in repeatedly heated cooking oils by Vidhant Krishna Nambiar, Vidya Mudliar, Inosi Salababa

“…Background: The consumption of fried food has assimilated itself as a part of food culture globally. Therefore, it is important to know the toxigenicity of cooking oils used when exposed to high temperatures. …”
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Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta by Guohua ZHANG, Xiaxia HE, Ting LU, Tian SUN, Canlan WANG, Shiwei ZHOU

“…Currently, this strain is included in the list of food cultures of the European Food Safety Authority (EFSA) and the list of microbial strains for restricted use in Korea, but it is not yet in the list of microorganisms used in food in China. …”
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Millets in India: exploring historical significance, cultural heritage and ethnic foods by Ankita, Upasna Seth

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Past and present of allspice (Pimenta dioica) in Mexico and Guatemala by Paulina Machuca, María Teresa Pulido-Salas, Felipe Trabanino

“…European expansion in the 16th Century produced a worldwide circulation of plants.Spanish colonialism displaced native plant resources while also promoting a mixture of Old and New World food cultures. That is the case of allspice, the fruit of the Pimenta dioica (L.) …”
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