ABSTRACT This present study examines the effect of strategic leadership on restaurant sustainable performance. Later, green knowledge sharing plays an essential role in mediating and moderating mechanisms. Using purposive sampling, 401 questionnaires were distributed, and 271 were received from top management. Expanding a PLS-SEM procedure, the salient results found that strategic leadership significantly affects green knowledge sharing and restaurant sustainable performance. In addition, green knowledge sharing significantly mediates and moderates the relationship between strategic leadership and sustainable restaurant performance. This research has implications for practitioners and policymakers and opens new pathways into the paradox of increasing the restaurant’s sustainable performance. The study is unique and attempts to understand the situations, characteristics, and contexts that facilitate knowledge and contribute to the successful operation of a restaurant.

ABSTRACT The main purpose of this study is to explore cooks’ perceptions of using 3D printers. A new structural equation model was developed to test Technology Acceptance Model (TAM), incorporating perceived usefulness, perceived ease of use and intention to use. Furthermore, the authentic barrier, standardization tastiness barrier and job relevance were modeled as the antecedent perceived usefulness while output usability, efficiency and risk of malfunction were designed as the antecedent of perceived ease of use. A quantitative approach was employed, collecting 412 questionnaires from cooks in Türkiye. Our results indicate that TAM model is suitable to understand the perception of cooks on 3D printers. Interestingly, the findings demonstrate that tastiness barrier is not perceived as an important factor for perceived usefulness by the cooks. Besides this, cooks are concern about authentic barrier in the perception of usefulness, however 3D printers are considered as an important element for standardization.

ABSTRACT Sauces and creams in the food industry have enhanced, especially when formulated with ingredients with rheological and functional properties. Gummies have dietary and gastronomic features that provide a thickening action. Kefir beverages have health benefits due to the probiotic potential added to the benefits of extracts used in fermentation, such as Colocasia esculenta. This study evaluated the texture profile, physical-chemical stability, and flavor possibilities of mayonnaise-like sauces and dessert creams from the C. esculenta kefir-based beverage. The two mayonnaise-type sauces (MXg and MGg) and two dessert creams (DXg and DGg) were prepared with C. esculentakefir-based beverage (63 to 67%) added to xanthan (Xg) or guar (Gg) gums (2 to 3%). The product’s texture, color profile, and pH were analyzed during 21 days of refrigeration. MXg exhibited a similar texture to commercial mayonnaise. Xg favored better texture stability in the mayonnaise-like sauce (water – oil emulsion). Gg promoted better stability in the dessert cream base (more fibrous composition). The products showed versatility for flavoring, had a shelf life of 14 days, and could be extended with antioxidants. The results were promising for a future sensory analysis that meets current market requirements and probiotic proof tests.

ABSTRACT The aim was to determine survival rates of probiotic bacterial cultures as a result of different storage periods of almond, soy and oat milk-based fermented beverages (FB) to determine their nutritional values and total antioxidant activities and to evaluate their sensory properties. Almond, soy and oat milk and one type of semi-skimmed cow’s milk were used as control group. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus (NCFM®), Bifidobacterium lactis(HN019™) were used. Incubated samples were stored at 4 ± 1°C for 21 days. High viability levels (>6 log cfu/ml) were maintained in all strains except for B. lactis throughout the storage period (p < 0.05). Fermented oat milk (FOM) had highest values in terms of carbohydrates, fermented cow milk (FCM) and fermented soy milk (FSM) had highest values in terms of protein and fat, and FCM and FOM had highest values in terms of energy (p < 0.05). FSM and FAM will be a good choice for vegans and vegetarians

ABSTRACT This study evaluated the physicochemical and microbiological characteristics of boga (Megaloporinus obtusidens) fillets vacuum-impregnated with 60% (v/v) lemon (Citrus limon) juice and cooked by sous-vide. The vacuum-cooking at 60°C for 1 h 13 min presented a significantly lower weight loss (26.00–10.08) than at 55°C for 3 h 46 min (36.00–17.22). Both conditions studied had equivalent effects on microbiological safety. Vacuum impregnation with lemon juice and the effect of sous-vide cooking thus add to the value of a regional food – namely a salubrious freshwater-fish meat – an synergistic effect on the control of spoilage bacteria during the storage under refrigeration.

ABSTRACT Black rice, known for its high anthocyanin and antioxidant content, is native to Asian countries like Japan, China, Thailand, India, and Indonesia. In India, it is primarily grown in Manipur, Assam, and Meghalaya, where it is called Chakhao. Despite its health benefits, black rice remains underutilized in food processing. This study examined the rheological behavior of Chakhao black rice flour blended with wheat flour (BR1, BR2, BR3) using alveograph and mixograph tests. BR3 showed the best baking properties, with a G value of 17.5 and p value of 90 mm H₂O, indicating its suitability for baking, especially cookies. Nutritionally, BR3 cookies were rich in protein (10.4%), fiber (2.91%), and minerals (2.95%). High starch retrogradation limits use in bread and biscuits. BR3 cookies are sensory-acceptable and can be marketed as healthy, functional products. Future research could focus on improving taste while maintaining health benefits.

ABSTRACT This study explores the perceptions about edible insects and their usage in modern gastronomy. Data were collected through questionnaire survey in 14 countries, and 7222 responses were obtained. ANOVA and factor analysis were used, respectively to evaluate differences between groups and to analyze the scale items. The results showed that participants showed higher agreement toward insects being considered exotic foods and being associated with taboos and neophobia. Some sociodemographic factors (country, age class, education level and income) were proven to significantly influence with the perceptions. while sex and living environment did not. Factor analysis extracted three factors, one associated with the uses of insects in gastronomy, another associated with insects as foods and a third about insects not being proper for human consumption. In conclusion, the work revealed differences between countries in the perceptions about edible insects, and that these perceptions were also significantly influenced according to other sociodemographic variables.

ABSTRACT This study examines the effects of ambient conditions, food hygiene, standardization, and customer satisfaction on customer innovative service acceptance. The quantitative study draws upon data from 750 valid questionnaires completed by restaurant customers. The researchers applied partial least square-structural equation modeling (PLS-SEM) using Smart PLS 4 to analyze the research model. A two-step method was followed to assess measurements and structural models. The salient PLS-SEM findings showed that ambient conditions, standardization, and food hygiene significantly affect customer satisfaction. Besides, the findings also acknowledged that customer satisfaction was mediating and significantly affected innovative service acceptance. This study has made a significant theoretical contribution to the innovative service literature by examining its antecedents in a single model and exploring the mediating role of customer satisfaction. The study’s findings indicate that restaurant managers should be concerned with innovative service and customer acceptance. The possession of innovative service expertise enables restaurants to offer distinctive and unforgettable experiences to their customers.

ABSTRACT The quest for alternative smoking fuels, beyond traditional wood, is essential to enhance the quality of smoked fish. This research focuses on evaluating the smoked fish quality achieved with briquettes derived from various sources: rice husks (53%) (BriqRi); pineapple peel (53%) (BriqAn); a combination of rice husks (18%) and pineapple peel (19%) (BriqRiAn); pineapple (19%) and orange peel (18%) (BriqAnO); and a composite blend of all three fuels (18% each) (BriqRiAnO). A total of 60 units each of horse mackerel (Trachurus trachurus) and mackerel (Scomber scombrus) underwent smoking using five different types of briquettes. The evaluation encompassed both physicochemical and sensory parameters of the smoked fish, along with an analysis of polycyclic aromatic hydrocarbons (PAH) contents. Significantly, higher weight losses post-smoking (p < 0.05) were observed in fish smoked with BriqAnO and BriqAn briquettes. The sensory evaluation conducted by a panel indicated that BriqRiAnO briquettes produced fish with the highest scores (p˂ 0.05). Furthermore, fish smoked with BriqRi rice husk briquettes exhibited the lowest levels of PAHs, whereas fish smoked with BriqAn pineapple peel briquettes showed the highest levels for most PAHs. Notably, no Benzo[a]pyrene (BaP) hydrocarbon was detected in fish smoked using any of the briquettes. These findings suggest that briquettes derived from agricultural residues hold promise for enhancing fish smoking techniques in Benin.