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Alicia Orea-Giner, Francesc Fusté‐Forné
British Food Journal
Culinary Culture and Tourism
Purpose This research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its...
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz +1
Fermentation
Probiotics and Fermented Foods
Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on...