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Journal of Ethnic Foods
ISSN 2352-6181 · BMC · 367 artikel di indeks
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Artikel Jurnal
Gim (laver, red algae): a journey through Korean history, culture, and nutrition
Abstract Gim (laver, Porphyra spp.) is a traditional Korean edible seaweed that occupies a central place in Korean dietary culture and has gained international recognition through foods such as gimbap and sushi. This study examines the historical, cultural, and culinary significance of gim…
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Artikel Jurnal
Quality characteristics of rice varieties and their suitability for bibimbap, a traditional Korean dish
Abstract Bibimbap is a traditional Korean dish that offers a nutritionally balanced, single-bowl meal composed of steamed rice, assorted vegetables, meat, oil, and sauce. This study aimed to evaluate the suitability of various rice cultivars with differing characteristics for use in bibimbap. The…
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Artikel Jurnal
Traditional beondegi as an ethnic food context for insect-based food acceptance among sustainability-aware Korean adults: a nationwide cross sectional study
Abstract Edible insects are often framed as novel sustainable proteins, but consumer responses may also reflect culturally situated food experience. In Korea, beondegi, prepared from silkworm pupae generated during silk production and commonly sold as street food or in canned form, provides a…
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Artikel Jurnal
Ethnographic heritage, fermentation dynamics, and mechanism-based functional potential of legen (Borassus flabellifer) from East Java, Indonesia: a narrative review
Abstract Legen, a traditional palm sap beverage derived from Borassus flabellifer in East Java, Indonesia, represents a unique convergence of cultural heritage, ecological adaptation, and emerging functional food potential. This review synthesizes current knowledge on its ethnographic significance…
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Artikel Jurnal
Functional enhancement of kombucha fermentation through the utilization of watermelon flesh and rind
Abstract Kombucha is a fermented tea produced via metabolic interactions within a symbiotic culture of bacteria and yeasts (SCOBY). This study investigated the effects of watermelon flesh and rind supplementation during secondary fermentation on the microbiological, physicochemical, and antioxidant…
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Artikel Jurnal
A narrative review of Panaka: an ayurvedic beverage with therapeutic and nutritional relevance
Abstract Panaka, an Ayurvedic dietary formulation (Aharakalpana), holds deep cultural, seasonal, and therapeutic relevance. Rooted in classical Ayurvedic texts and commonly consumed during the summer season (Grishma Ritu), Panaka reflects the ecological wisdom of ancient food practices aimed at…
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Artikel Jurnal
Integrating oat flour from Moroccan varieties into traditional Moroccan bread: response modeling of nutritional, technological, and sensory changes
Abstract Wheat–oat composite breads were prepared by partially substituting soft wheat flour with flour from six Moroccan oat materials, including four food-oriented lines and two control oat varieties, with the aim of improving nutritional value while preserving the quality of traditional bread…
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Artikel Jurnal
Digital narratives of Indonesian culinary culture on YouTube: a qualitative speech act and netnographic study of food vloggers
Abstract This study examines how Indonesian food vloggers use speech acts to mediate culinary experience, locality, authenticity, and audience engagement on YouTube. Using qualitative content analysis with netnographic observation, it analyzes 1669 coded utterance units from 14 videos by seven…
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Artikel Jurnal
Traditional fermented foods, indigenous knowledge systems, and gut microbiome health among tribal communities of Tripura, India: an integrative review
Abstract Tripura, a biodiversity-rich state in Northeast India, is home to nineteen officially recognised tribal communities whose food cultures encompass a diverse array of traditionally fermented foods (TFFs). These preparations—including Chuak (fermented rice beer), Mui Borok (fermented bamboo…
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Artikel Jurnal
Upcycling of hull from a traditional black soybean (Rhynchosia nulubilis): NRF2–HO-1-mediated antioxidant and anti-adipogenic effects
Abstract Rhynchosia nulubilis (Seomoktae), a traditional black soybean widely consumed in Korea, is valued for its nutritional and cultural significance. However, its hull, which is rich in polyphenols and anthocyanins, is often discarded during processing, representing an underutilized…
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Artikel Jurnal
Bioactive phytochemicals and health-promoting effects of green onion (Allium fistulosum L.): a scoping review
Abstract As interest in health functional foods increases, research on plant-derived bioactive raw materials has expanded. Among Allium species, Allium fistulosum L. (green onion) remains relatively underexplored compared with Allium sativum L. (garlic), despite its historical prominence in East…
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Artikel Jurnal
Effects of starch type and concentration on the physicochemical, antioxidant, textural, and sensory properties of tomato juice-incorporated Gwapyeon
Abstract Gwapyeon is a molded Korean starch confection traditionally prepared by heating a fruit-derived liquid with starch and cooling the paste to form a cuttable gel. The present study examined whether a contemporary tomato juice formulation could retain the inherited processing identity of…
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Artikel Jurnal
Probiotic potential of Bacillus paralicheniformis JHB-06 isolated from traditional doenjang and its antimicrobial activity against oral pathogens
Abstract This study evaluated the in vitro probiotic potential of Bacillus paralicheniformis JHB-06, isolated from 21-year-old traditional doenjang, for potential oral health–related applications. Strain JHB-06 demonstrated relatively high survival under simulated gastrointestinal conditions…
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Artikel Jurnal
Kelvaragu Koozh: a traditional fermented finger millet beverage of south India with ethnographic and nutritional significance
Abstract Finger millet (Eleusine coracana), also referred to as ragi in India, is a nutritious cereal, well known for its excellent mineral profile and high calcium content. Often referred to as the “Queen of Millets,” ragi is valued for its easy digestibility and nutritional value. Kelvaragu koozh…
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Artikel Jurnal
Effects of grain substitution and cooking methods on the quality characteristics and nutritional properties of traditional Korean Ssuk-Injeolmi (쑥인절미) for elderly consumers
Abstract Ssuk-injeolmi (쑥인절미), a traditional Korean glutinous rice cake containing Ssuk (mugwort) historically prepared by steaming, is nutritionally limited by its high glycemic index, low dietary fiber, and adhesive texture that poses dysphagia risk for elderly consumers. This study developed a…
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Artikel Jurnal
Rujak Cingur as a symbol of East Javanese gastronomic heritage
Abstract Rujak Cingur is a traditional East Javanese dish that combines animal-based ingredients, fresh vegetables, fermented condiments, and plant-derived components within a single culinary preparation. Beyond its role as a regional specialty, Rujak Cingur reflects the interaction between…
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Artikel Jurnal
Globalizing kimchi: a longitudinal analysis of digital discourse on culinary, fermentation, and health
Abstract While kimchi has gained international recognition as a functional food, the ways in which global audiences reinterpret its cultural and scientific significance remain underexplored. To address this gap, this study examines the long-term development of global kimchi discourse within a…
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Artikel Jurnal
Cross-cultural analysis of kimchi perceptions and cultural interactions using Korean and English-language YouTube comment data
Abstract This study examines cross-cultural differences in kimchi perception and its cultural interaction as reflected in Korean- and English-language social media discourse. YouTube comments collected between 2021 and 2025 were analyzed through text mining, semantic network analysis, sentiment…
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Artikel Jurnal
Modernizing mageu fermentation through the use of defined Lactobacillaceae starter cultures with potential functional applications
Abstract Mageu is a non-alcoholic fermented cereal beverage widely consumed in Southern Africa. It is traditionally produced via spontaneous fermentation using various inocula, but is increasingly manufactured using defined starter cultures to improve product consistency, safety, and shelf life. As…
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Artikel Jurnal
Edible bird's nest: culture, science, and beyond: a narrative review
Abstract Edible bird’s nest (EBN) is a highly valued traditional food and potential functional food in East and Southeast Asia. This review aimed to summarize the cultural traditions, nutritional and pharmacological properties, industrial development, and future research directions of EBN…