Food is certainly one of the very important elements on every travel. Most tourists on their trips want to try something new and unusual. Authentic food is partly a representation of people's culture as well as some particular regions. The aim of this paper is to determine whether food is an important factor for tourists when choosing a tourist destination and whether they buy authentic products when leaving in order to recommend someone to try the products from that region. Participants were tourists who visited Serbia (N = 55). Data were processed by descriptive method. According to the gathered and analised data, a large number of respondents choose a tourist destination on the grounds of its authentic food and buys products that are characteristic for that region, thus indicating that they liked the food and that they would visit that specific destination again.

Gastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nurtured their cultural heritage and have been incorporating it into gastronomy for many years. The subject of this paper is the gastronomy of ethnic groups in Vojvodina and its significance for tourism development from the point of view of hospitality workers as important actors in the sustainability of heritage. One of the motives behind this study is the twelfth UN sustainable development goal (SDGs) defined in 2015, which refers to providing sustainable forms of consumption and production and which emphasizes the development and application of tools for monitoring the impact that sustainable development has on tourism that promotes local culture and products (12b). The aim of this study was to obtain data on the preservation of heritage, that is, on authenticity within the region/area and ethnic groups, and then to perform a valorization of dishes and define steps on how to make gastronomic heritage a more visible tourist attraction, from the perspective of sustainability. Our survey included a sample of 508 respondents, all employees in the hospitality industry. The obtained results were statistically processed. The research showed that the Južnabačka district has the greatest importance in tourism from the aspect of the implementation, preservation, and sustainability of gastronomic heritage in tourism. Among the ethnic groups, the Vojvodina Hungarians place the greatest importance on the preservation of gastronomy, which includes dishes such as goulash and uses ingredients such as river fish. The research led to the conclusion that those in the hospitality industry are of the opinion that gastronomic heritage should be promoted through activities such as tourist exposure, marketing activities, and promoting the diversity of authentic food offers in catering facilities.

The objective of this study was to investigate the nutritional value of seven samples of cold pressed a pumpkin oil of different origins and influence of seed origin on the content of the most important bioactive components. Four samples of a pumpkin oil is obtained by cold pressing of the seeds of domestic and Austrian varieties, and three samples of cold pressed oils were obtained from the seeds of unknown origin, taken by free choice in the market. As indicators of the nutritional values are determined by the composition and content of fatty acids, tocopherols and sterols. In the composition of the fatty acid were oleic dominant (34,2?0,09 - 43,9?0,04%) and linolenic fatty acid (30,8?0,09 - 46,9?0,015%). This study confirmed that the oil pumpkin dominant ?+?-tocopherol, whose contents ranged from 34,65?0,03 to 44,59?0,69 mg/100g. We determine the composition and content of ?7 phytosterols, especially for specific oil pumpkins. Was detected five ?7 sterol: Spinasterol, ?7,22,25-stigmastatrienol, ?7,25-stigmastadienol, ?7-stigmasterol and ?7-avenasterol. Dominant its content was ?7,22-stigmastadienol or Spinasterol with 39,98 to 50,31% of the total content of sterols.

Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans' olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.