JournalTOCs

Journal of Culinary Science & Technology
Journal Prestige (SJR): 0.222

Citation Impact (citeScore): 1
Number of Followers: 1

Hybrid journal * Containing 1 Open Access article(s) in this issue *
ISSN (Print) 1542-8052 - ISSN (Online) 1542-8044
Published by Taylor and Francis

[2648 journals]

The contribution of perceived food consumption value on destination
attractiveness and revisit intention
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  Authors: Sienny Thio, R. Jokom, D. C. Widjaja
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-05-11T02:01:18Z
  DOI: 10.1080/15428052.2022.2074331
General Public Awareness Survey Drive on Impact of Indian Culinary
Practices on Nutritional Profile of Food: Special Emphasis on Millet
Awareness
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  Authors: Sarthak Saxena, Sonia Saini, Soumya Sasmal
  Pages: 1 - 11
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-05-11T01:59:05Z
  DOI: 10.1080/15428052.2022.2073936
Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on
Gluten-Free Coffee Biscuit Quality
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  Authors: Rossaporn Jiamjariyatam, Sukhumaporn Krajangsang, Wanlapa Lorliam
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-05-10T12:11:33Z
  DOI: 10.1080/15428052.2022.2073934
Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and
Oil
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  Authors: Abiodun Folasade Akinsola, Ilesanmi Osasona, Emmanuel Temitope Akintayo, Tolulope Oluwasegun Siyanbola, Samuel Olatunde Omosebi
  Pages: 1 - 22
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-05-10T10:14:36Z
  DOI: 10.1080/15428052.2021.2016527
Quality Evalution of Bread Produced from Whole Wheat Flour Blended with
Watermelon Seed Flour
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  Authors: Olusola Timothy Bolaji, Samuel Ayofemi Olalekan Adeyeye, Damilola Ogunmuyiwa
  Pages: 1 - 24
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-05-09T12:33:27Z
  DOI: 10.1080/15428052.2022.2068466
Supplementation of Biscuit with Moringa Oleifera Seed Protein Enhanced Its
in-vitro Antioxidative, Antidiabetic and anti-inflammatory Properties
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  Authors: Taiwo Ayodele Aderinola, Isaiah Abiodun Akinola, Oladayo Ezekiel Babalola, Adedoyin Olubolade Adebisi, Olayinka Janet Akinyemi, Oluwatosin Elizabeth Adenuga
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-05-09T12:06:09Z
  DOI: 10.1080/15428052.2022.2073933
Proximate Composition, Cooking and Sensory Properties of Noodles from
Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response
Surface Methodology
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  Authors: Emmanuel Kehinde Oke, Michael Ayodele Idowu, Khadijat Omobolaji Okanlawon, Abiodun Aderoju Adeola, Omobolanle Omowumi Olorode
  Pages: 1 - 27
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-04-29T12:47:51Z
  DOI: 10.1080/15428052.2022.2067802
Comparative Study of Organoleptic Quality and Use Test of Pasteurized,
Freeze-dried and Hot Air-dried Quail Eggs Produced in Benin
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  Authors: Kotchikpa Justin Ekpo, Da-Afi Akpénè Akakpo, Koba Ulrich Spéro Edikou, Gbênankpon Donald Laurent Atchouke, Germais Elolo Osseyi, Joseph Dossou
  Pages: 1 - 13
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-04-29T12:35:29Z
  DOI: 10.1080/15428052.2022.2068170
Florianópolis, Creative City of Gastronomy UNESCO
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  Authors: Douglas Vogel, Ana Paula Lisboa Sohn, Diva de Mello Rossini
  Pages: 1 - 15
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-04-26T12:36:35Z
  DOI: 10.1080/15428052.2022.2068169
Insights into Developing Persimmon-based Food Products: Bibliometric
Analysis and the Innovative Formulation of Chutney and Ketchup
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  Authors: Isabelle Santana, Julia Rabelo Vaz Matheus, Thaiza Serrano Pinheiro de Souza, Genilton Alves da Silva, Ellen Cristina Quirino Lacerda, Julia Chactoura Araújo, Lais Irencio Brotto, Rayanne Menezes da Silva, Natália Martins Laurino, Tatiane Schallitz, Wagner Andrade Ferreira, Ana Elizabeth Cavalcante Fai
  Pages: 1 - 36
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-04-07T09:41:40Z
  DOI: 10.1080/15428052.2022.2060159
Are Psyllium Fiber and Flaxseed Flour An Exciting Combination of
Ingredients in the Development of Gluten-free Vegan Bread'
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  Authors: Esther Nogueira Bernardes, Simone Hickmann Flôres, Roberta Cruz Silveira Thys
  Pages: 1 - 16
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-04-06T12:06:13Z
  DOI: 10.1080/15428052.2022.2060160
Analysis of Scientific Production on Competencies Models in Culinary Arts
Education on EBSCO, Web of Science and Scopus Databases
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  Authors: Douglas Vogel, Ana Paula Lisboa Sohn, Bruno Santucci de Oliveira
  Pages: 1 - 14
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-04-06T12:00:56Z
  DOI: 10.1080/15428052.2022.2060890
Evaluation of Augmented Reality and Consumer Perceptions in Traditional
Dishes
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  Authors: Rıdvan Solmaz, Yeliz Pekerşen
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-04-05T07:48:21Z
  DOI: 10.1080/15428052.2022.2060889
Exploration of Taste and Preferences for Primary Flavors, Flavor
Combinations, Aromatic Flavors and Ethnic Flavors: An Approach to the
Acceptability of Culinary Diversity in Chile
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  Authors: Paola Cáceres, Nevenka Juretić, Luna Segovia, Constanza Rivera
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-04-03T01:32:43Z
  DOI: 10.1080/15428052.2022.2057886
Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken
Parts
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  Authors: Jale Çatak, Reyhan Çaman, Mustafa Yaman, Zafer Ceylan
  Pages: 1 - 16
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-03-31T05:42:28Z
  DOI: 10.1080/15428052.2022.2060161
Changes in the Antioxidant Micronutrients and Volatile Metabolomics
Profile of Selected Edible Vegetables Cooked with Coconut Milk and Heat
Extracted Coconut Oil
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  Authors: H. G. Nadini Dewangani, Bimali Jayawardena, N. V. Chandrasekara, W. A. L. Chandrasiri Waliwita
  Pages: 1 - 23
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-03-28T08:02:38Z
  DOI: 10.1080/15428052.2022.2052392
Experimental Identification of Thermal Steam Pressure Sensitivity of
ω-3 Fatty Acids in Fish
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  Authors: Aydin Kilic
  Pages: 1 - 16
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-03-16T07:08:45Z
  DOI: 10.1080/15428052.2022.2051661
Formulation and quality evaluation of quinoa enriched ready to cook string
hoppers (Indian traditional noodles)
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  Authors: Deepak Subramani, Manonmani Kumaraguruparaswami, Harshni Muthusamy, Sangeetha Arunachalam, Gowthami Shanmugam
  Pages: 1 - 20
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-03-11T12:44:04Z
  DOI: 10.1080/15428052.2022.2040680
Storage Periods and Packaging for Minimally Processed Cabotiá Pumpkins
from Conventional and Organic Cultivation Systems
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  Authors: Clerissa Fabielle de Assis, Claudia Simone Madruga Lima, Cintia Izabela Hilatchuk, Felipe Silva Campos, Gabriela Gerhardt Da Rosa
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-03-09T10:40:15Z
  DOI: 10.1080/15428052.2021.1961964
The Views and Knowledge Levels of The Personnel Working in Tourism in
Turkey on Halal Food
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  Authors: Yılmaz Seçim
  Pages: 1 - 14
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-03-09T09:47:16Z
  DOI: 10.1080/15428052.2022.2038333
Physicochemical Properties of Hibiscus congestiflorus Leaf and Its
Potential in Foam-mat Drying of Cowpea (Vigna unguiculata) Paste
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  Authors: Olufunke Oluseyi Ezekiel, Olajide Emmanuel Adedeji, Bolanle Ajarat Ogungbade, Lucas Molade, Ajibola Omawunmi Ibrahim
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-03-08T12:54:46Z
  DOI: 10.1080/15428052.2022.2048766
Building Culinary Business Performance during the Covid-19 Pandemic:
Transformational Leadership as a Trigger through Digital Capabilities
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  Authors: Erwin Permana, Rukun Santoso, Murdani, Bambang Purwoko
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-03-01T03:44:31Z
  DOI: 10.1080/15428052.2022.2040679
Consumers’ Opinion and Perception toward a Convenience Food through
Projective Techniques
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  Authors: Rosa Ana Abalos, Elisa Fernanda Naef, María Victoria Aviles, María Beatriz Gómez
  Pages: 1 - 13
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-24T09:14:51Z
  DOI: 10.1080/15428052.2022.2043211
Analysing Food Innovation Drivers: Chefs’ Perspectives
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  Authors: Patita Paban Mohanty, Sunil Tiwari, Bipithalal Balakrishnan Nair
  Pages: 1 - 18
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-20T06:05:46Z
  DOI: 10.1080/15428052.2022.2036661
Modeling the Drying of Coconut Residue in Fluidized Bed Dryer
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  Authors: Kal Kalayanamitra, Rittichai Assawarachan
  Pages: 1 - 15
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-20T06:03:13Z
  DOI: 10.1080/15428052.2022.2036662
The Influence of the Presence of Sweeteners to Substitute Sucrose in
Yogurts: A Review
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  Authors: Cecília Teresa Muniz Pereira, Dalva Muniz Pereira, Helena Maria André Bolini
  Pages: 1 - 16
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-18T04:07:16Z
  DOI: 10.1080/15428052.2022.2040676
Valorization of a Threatened by Extinction Species: Consumers’
Perception, Expectation, and Sensorial Analysis of Araucaria Angustifolia
Seed (Pinhão) Flour
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  Authors: Katry Dall Acua, Sueli Fiorini Sommer, Marc François Richter, Fernanda Leal Leães, Voltaire Sant’Anna
  Pages: 1 - 15
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-17T05:26:03Z
  DOI: 10.1080/15428052.2022.2040682
Distant Gastronomic Experiences through Online Cooking Classes in the
Covid-19 Era
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  Authors: Faruk Seyitoğlu, Ozan Atsız
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-16T02:29:58Z
  DOI: 10.1080/15428052.2022.2040681
Composition and Functional Properties of Banana Tree Male Inflorescence
Flour
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  Authors: Paulyene Vieira Nogueira, Açucena Cardoso Vilas Boas, Natália Ferreira Suárez, Rafael Azevedo Arruda de Abreu, Carolina Valeriano de Carvalho, Leila Aparecida Salles Pio, Moacir Pasqual
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-16T02:24:13Z
  DOI: 10.1080/15428052.2022.2040677
African Functional Foods and Beverages: A Review
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  Authors: Tolulope J. Ashaolu, Samuel A.O. Adeyeye
  Pages: 1 - 36
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-16T01:54:13Z
  DOI: 10.1080/15428052.2022.2034697
Attitudes of Employees on the Impression of Guests-Tourists on the
Gastronomical Offer of Belgrade
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  Authors: Miloš Ćirić, Ivana Janković, Igor Stamenković
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-15T04:56:25Z
  DOI: 10.1080/15428052.2022.2034696
Spent Coffee Grounds Improve the Nutritional Value and Technological
Properties of Gluten-free Cookies
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  Authors: Juliane Oliveira Batista, Caroline Car Cordeiro, Suellen Jensen Klososki, Caroline Mongruel Eleutério Dos Santos, Gabriel Mathias Carneiro Leão, Tatiana Colombo Pimentel, Michele Rosset
  Pages: 1 - 11
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-14T02:36:33Z
  DOI: 10.1080/15428052.2022.2026266
Nutritional and Functional Characteristics of Whole-grain Cookies with
Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue
(Annona Muricata L.)
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  Authors: Clélia de Moura Fé Campos, Ana Karine de Oliveira Soares, Maria Fabricia Beserra Gonçalves, Jorge Minoru Hashimoto, Regilda Saraiva dos Reis Moreira-Araújo
  Pages: 1 - 15
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-13T04:51:22Z
  DOI: 10.1080/15428052.2022.2034694
Storage Changes in Antioxidants and Qualities of Single Strength Beverage
Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and
Pineapples
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  Authors: Mariam A. Yinusa, Sunday A. Malomo, Tayo N. Fagbemi
  Pages: 1 - 25
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-13T04:44:58Z
  DOI: 10.1080/15428052.2022.2029658
Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic
Powders
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  Authors: Olalekan Jimi Adebowale, Adeyemi A. Adeyanju
  Pages: 1 - 10
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-11T10:00:59Z
  DOI: 10.1080/15428052.2021.2024472
Jackfruit Byproducts: Functional Properties and Scope of Utilization as
Unleavened Flat Bread
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  Authors: Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy, Jaganmohan Rangarajan
  Pages: 1 - 23
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-10T01:19:59Z
  DOI: 10.1080/15428052.2022.2027307
Relationship between Physicochemical and Sensory Characteristics of
Commercial Plant-Based Beverages
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  Authors: Vanessa Frühauf, Mariana Egea, Thais Hernandes, Katiuchia Takeuchi
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-09T04:16:09Z
  DOI: 10.1080/15428052.2021.2024470
Relationships between Cuisine Quality, Food Image, Feelings,
Recommendation and Revisit Intention: Gaziantep Case
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  Authors: Irfan Yazicioğlu, Emrah Keskin, Nevres Sezen
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-01T06:13:46Z
  DOI: 10.1080/15428052.2021.2024471
Improvement of Structural Characteristics for Liquid Egg White by Enzyme
Treatment
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  Authors: Muhammed Yüceer, Cengiz Caner
  Pages: 1 - 11
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2022-02-01T06:13:35Z
  DOI: 10.1080/15428052.2022.2034692
Developing a Risk Assessment Methodology for the Production of Semi-Smoked
Sausages
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  Authors: Mira Serikkyzy, Gulzira Jumabekova, Ainur Zheldybayeva, Ainur Matibayeva, Roza Omirbay, Desislav Balev
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  PubDate: 2022-02-01T06:11:39Z
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Changes in Physicochemical, Microbiological and Sensory Properties of
Candy Incorporated with Basella Alba upon Storage
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  Authors: Law Pui Yan, Ng Yeen Linn, Mirushan Arunasalam, Tan Choon Hui, Shamala Salvamani, Gunasekaran Baskaran
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  PubDate: 2022-01-27T10:59:45Z
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Cider home-scale production from the local green apple (Ziziphus
mauritiana): The effects of pasteurization conditions, soda and syrup
addition on quality aspects
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  Authors: Tuan Quoc Le, Tuong Vy Le Nguyen, Ngoc Tram Nguyen Thi
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  PubDate: 2022-01-25T02:06:51Z
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Opinions of Kitchen Workers on Industrial Kitchen Planning
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  Authors: Görkem Teyin, Yılmaz Seçim
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  PubDate: 2022-01-22T02:48:40Z
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Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked
Lobster Tails
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  Authors: Sami Humaid, Dhriti Nayyar, Jason Bolton, Robert Bayer, Denise I. Skonberg
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  PubDate: 2022-01-22T02:45:04Z
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Influence of Microwave Cooking Power and Time on the Quality Attributes,
Nutritional Profile and Organoleptic Acceptability of Pineapple Jam
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  Authors: Ajibola Nihmot Ibrahim, John Ikechukwu Eze
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Ice-cream as a model system to evaluate the food colorant functionality of
red beet extract emulsion
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  Authors: Noor Mohammed a, Padma Ishwarya; S, P. Nisha
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  PubDate: 2022-01-20T09:53:09Z
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Comparison of Physico-Chemical and Sensory Properties of Fish Spread
Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus
Morhua) Roe and Plaice (Pleuronectes Platessa) Roe
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  Authors: A.E. Furey, U. Hoeche, F. Noci
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  PubDate: 2022-01-18T04:18:12Z
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Stakeholders’ Perceived Experiences with Indigenous Edible Insects
in Zimbabwe
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  Authors: Clotildah Kazembe, Enes Madzikatire, Margret Nyarota
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  PubDate: 2022-01-12T03:28:27Z
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Quality Characteristics of Yogurt with Different Levels of Cranberries
Powder Addition of Different Particle Sizes
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  Authors: Mircea Oroian, Georgiana Gabriela Codină, Adriana Dabija
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Physicochemical Composition and Invitro Antioxidative Properties of Flour
Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake
for Dough Meal
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  Authors: Adebanjo A. Badejo, Temitope Oduola, James A. Falarunu, Ayo O. Olugbuyi
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  PubDate: 2022-01-09T04:54:42Z
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Improvement of Structural and Nutritional Quality of Gluten Free Pasta
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  Authors: Nilgün Ertaş, Mine Aslan, Asuman Çevik
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  PubDate: 2022-01-05T10:33:40Z
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Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of
Artisanal Ice Cream: Consumer Acceptance
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  Authors: Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, Camila Faria Lima, Carolyne Pimentel Rosado, Ana Cláudia Campos, Renata Rangel Guimarães, Nathália Moura Nunes, Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio, Rafael Da Silva Cadena, Lilia Zago
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  PubDate: 2022-01-03T02:54:01Z
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Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste
(Theobroma cacao) and Application in the Production of a Phenolic-rich
Iced Tea
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  Authors: Sara Micaelle Dos Anjos Lopes, Marcos Vidal Martins, Volnei Brito de Souza, Fabricio Luiz Tulini
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-12-30T03:08:16Z
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Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory
Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake
and Rice-bran Flours
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  Authors: Ayo Oluwadunsin Olugbuyi, Sunday Abiodun Malomo, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-12-29T09:17:48Z
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The Impact of Perceived Corporate Social Responsibility on Dining
Intention in US Restaurants: Focusing on Customers’ Health
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  Authors: Pei Liu, Eliza C. Tse
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-12-23T07:17:55Z
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COVID-19, Food Safety, and Consumer Preferences: Changing Trends and the
Way Forward
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  Authors: Srinivasan Krishnamoorthy, J.A. Moses, C. Anandharamakrishnan
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-12-23T06:55:58Z
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The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization
Process in Vacuum Packaging during Storage
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  Authors: Bruna Almeida Da Silva, Lúcia de Fátima Henriques Lourenço, Natácia Silva Silva, Gleyca de Jesus Costa Fernandes, Karlyene Sousa Da Rocha, Maria Regina S. Peixoto Joele, Eder Augusto Furtado Araújo
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-12-23T04:03:22Z
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Effect of Low-Frequency Ultrasonication on Red Wine Astringency
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  Authors: Imran Ahmad, Muhammad B. Sadiq, A. Liu, T-A. Benjamin, Barry H. Gump
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-12-17T07:32:18Z
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Standardization of Traditional and Contemporary Pineapple-based Food
Preparations Identified in the Municipality of Dagua, Colombia
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  Authors: Natali López Mejía, Nelly Bibiana Morales Posada, Aycardo Emilio Robayo Rodríguez
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-11-28T09:42:09Z
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Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi
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  Authors: Luis M Jiménez-Muñoz, María Hernández-Carrión, Isabel Hernando, Annamaria Filomena-Ambrosio
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-11-28T05:27:46Z
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Unraveling the Consumer Value Components of Science-Based Cooking: The
Producer Perspective
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  Authors: Ibrahim Cifci, Sehnaz Demirkol
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-10-09T03:38:37Z
  DOI: 10.1080/15428052.2021.1972887
Effect of Some Preliminary Processing Techniques on Nutrients,
Anti-nutrients, Mineral and Vitamin Composition of Four Varieties of
Nigerian Sweet Potato [Ipomoea Batatas L. (Lam.)]
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  Authors: Obomeghei Adamu Abdulkareem, Ebabhamiegbebho Peter Akhere
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-10-07T04:06:05Z
  DOI: 10.1080/15428052.2021.1955796
Production of Low Glycemic Index Chocolates with Natural Sugar Substitutes
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  Authors: Shanthamma S, Priyanka S, Priyanga S, J A Moses, C Anandharamakrishnan
  Pages: 1 - 26
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-22T03:28:55Z
  DOI: 10.1080/15428052.2021.1978364
Understanding the Perception of Wine Consumers Using Free Word Association
Technique
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  Authors: Mauro Fontana, Aline Machado Pereira, Estefania Júlia Dierings de Souza, Adriano Hirsch Ramos, Roberta Bascke Santos, Bianca Pio Ávila, Marcia Arocha Gularte
  Pages: 1 - 13
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-21T01:48:32Z
  DOI: 10.1080/15428052.2021.1971133
Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour
with Green Soybean (Glycine Max L.) Okara
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  Authors: Huynh Nguyen Doan Mai, Khanh Phan Thi Lan, Charin Techapun, Noppol Leksawasdi, Siraphat Taesuwan, Nattharika Hanprom, Norramon Sompakdee, Rojarej Nunta, Julaluk Khemacheewakul
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-20T06:20:49Z
  DOI: 10.1080/15428052.2021.1978363
Effect of Coconut Flour on Biscuit Quality
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  Authors: Rossaporn Jiamjariyatam, Piyanuch Roskhrua, Suriya Attiwittayaporn
  Pages: 1 - 15
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-20T06:18:56Z
  DOI: 10.1080/15428052.2021.1978362
Hurdle Technology Applied to Lucuma (Pouteria Lucuma) Fruit Pulp:
Microbial Aspects
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  Authors: Fausto Humberto Cisneros, Maibely Estrada, Uziel Pimentel, Yuri Torres
  Pages: 1 - 13
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-19T03:59:10Z
  DOI: 10.1080/15428052.2021.1978365
Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends
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  Authors: Adewunmi Rahmat Giwa, Victor Enujiugha
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-05T04:06:22Z
  DOI: 10.1080/15428052.2021.1972889
Comparison Of Commercial Yeast Strains In Production Of Meads With
Africanized Bee’s And Stingless Bee’s Honey
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  Authors: Carlos Eduardo Alves Dantas, Juliany Karoline Barros da Silva, Jonas Luiz Almada da Silva, Mayara Salgado Silva, Júlio Otávio Portela Pereira
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-05T04:03:23Z
  DOI: 10.1080/15428052.2021.1972888
Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free
Muffins
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  Authors: Matheus Cardoso Vieira, Raquel Pischke Garske, Patrik de Souza Rocha, Letícia da Fontoura Xavier Costa, Ana Raisa Nunes Paiva, Roberta Cruz Silveira Thys
  Pages: 1 - 16
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-01T10:29:45Z
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Effect of Brewing Conditions on Sensorial and Antioxidant Properties of
Linden Tea
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  Authors: Huri Ilyasoğlu, Tuba Eda Arpa Zemzemoğlu
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-09-01T02:51:52Z
  DOI: 10.1080/15428052.2021.1972886
Evaluation of Mineral, Microbial, and Sensory Properties of
Gluten-Free-Ready-To-Eat Snacks Produced from Blends of Water Yam
(Dioscorea Alata) and Lima Bean (Phaseolus Lunatus)
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  Authors: Dupe Temilade Otolowo, Kudirat Titilope Araoye, Mosunmola Maderin, Eunice Morenike Ogunbusola
  Pages: 1 - 13
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-08-31T09:32:02Z
  DOI: 10.1080/15428052.2021.1946877
Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in
Reducing Sodium
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  Authors: Jamila Barbosa, Geni Rodrigues Sampaio, Maria Elisabeth Machado Pinto-e-Silva, Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-07-30T10:42:00Z
  DOI: 10.1080/15428052.2021.1955794
The Influence of Cooked Grated African Walnut on the Nutritional
Composition, Antioxidant and Sensorial Properties of a Cookie Snack
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  Authors: Beatrice Mofoluwaso Fasogbon, Femi Fidelis Akinwande, Oluwaseun Hannah Ademuyiwa, Oluwaseun Peter Bamidele
  Pages: 1 - 14
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-07-28T04:35:58Z
  DOI: 10.1080/15428052.2021.1955797
Comparing Backslopped and Spontaneous Fermentation Based on the Chemical
Composition and Sensory Properties of Gari
Open Access Article
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  Authors: Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Emmanuel O. Alamu, Busie Maziya-Dixon
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-07-27T04:03:06Z
  DOI: 10.1080/15428052.2021.1955792
Chemical and Sensory Characteristics of Extruded Snack from Selected
Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia
Africana) Seed
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  Authors: K. K. Olatoye, G. L. Arueya
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-07-23T10:33:31Z
  DOI: 10.1080/15428052.2021.1955795
Is There a Relationship between Empowering Chefs and the Culinary
Creativity Process'
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  Authors: Muhammed Haykir, Osman Çalışkan
  Pages: 1 - 26
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-07-23T08:28:16Z
  DOI: 10.1080/15428052.2021.1955793
Apples (Malus Domestica Borkh) Minimally Processed Biofortified with
Nanoencapsulated β-carotene
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  Authors: Mércia Maria Alfinete Sulumindine Inroga, Médelin Marques da Silva, Rufino Fernando Flores Cantillano, Karina Paese, Sílvia Stanisçuaski Guterres, Simone Hickmann Flôres, Alessandro de Oliveira Rios
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-07-19T04:28:02Z
  DOI: 10.1080/15428052.2021.1948479
Optimization of Bread Quality of Wheat Flour with Psyllium Addition by
Using Response Surface Methodology
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  Authors: Silvia Mironeasa, Georgiana Gabriela Codină
  Pages: 1 - 16
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-07-08T06:22:42Z
  DOI: 10.1080/15428052.2021.1948480
The Effect of Different Types of Sugars on the Physicochemical
Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba
Jellies
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  Authors: Vitória Regina Pinto, Ana Clara Costa Dias, Flávio Santos de Assis, Lais Cristina Barbosa, Paloma Cristina dos Santos, Juliana Josh Silva Alves, Izabela Vivarelli Barboza, Camila Carolinne Martins Gomes, Izabela Silva dos Santos, Reginaldo de Souza Monteiro, Luciana Rodrigues da Cunha, Kelly Moreira Bezerra Gandra, Patrícia Aparecida Pimenta Pereira
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-06-27T06:46:48Z
  DOI: 10.1080/15428052.2021.1938774
Insights into the Art of Plating in Gastronomy: A Content Analysis of
Master Chefs’ Perspectives
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  Authors: Hatice Cifci, Ilkay Gok, Ozan Atsiz, Ibrahim Cifci
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-06-17T11:41:48Z
  DOI: 10.1080/15428052.2021.1929634
Development and implementation of a model for promoting innovation in
traditional food products through academic entrepreneurship
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  Authors: Leandro Oliveira, Eduardo L. Cardoso
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-06-16T10:07:52Z
  DOI: 10.1080/15428052.2021.1938773
Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva
Pulp Enriched with Pleurotus Ostreatus
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  Authors: Aline Janaina Giunco, Marcelo Fossa Da Paz, Gustavo Graciano Fonseca
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-05-30T02:28:09Z
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Physicochemical, Textural, Rheological and Sensory Properties of Chia
Seed-Cashew Nut Spread
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  Authors: Hannah T. Olaleye, Tolulope O. Oresanya, Biola Z. Bello
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-05-26T05:40:57Z
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Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese
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  Authors: Rafaeli Remussi Treviso, Elisandra Rigo, Georgia Ane Raquel Sehn
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-05-20T05:52:55Z
  DOI: 10.1080/15428052.2021.1929636
Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça
Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of
Sugar
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  Authors: Rosely Cristina Do Nascimento Costa, Nadson Libio Bezerra Ferreira, Romário Oliveira De Andrade
  Pages: 1 - 17
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-05-04T02:03:27Z
  DOI: 10.1080/15428052.2021.1914262
Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves
Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf
Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years
Old
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  Authors: Melas Cayrol Adoko, Solomon Olum, Samuel Elolu, Duncan Ongeng
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-04-25T04:57:53Z
  DOI: 10.1080/15428052.2021.1911899
Ultrasonic _assisted extraction of phenolic compounds with evaluation of
red onion skin (Allium cepa L.) antioxidant capacity
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  Authors: Vanessa Bordin Viera, Natiéli Piovesan, Renius De Oliveira Mello, Juliano Smanioto Barin, Aline De Oliveira Fogaça, Cezar Augusto Bizzi, Érico Marlon De Moraes Flores, Ana Carolina Dos Santos Costa, Diego Elias Pereira, Juliana Késsia Barbosa Soares, Ernesto Hashime Kubota
  Pages: 1 - 17
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-04-16T10:25:18Z
  DOI: 10.1080/15428052.2021.1910095
Composition, Antinutrients and Antioxidant Capacity of Genipap (Genipa
americana L.): Activity of Phenolic Constituents on the Thermal Stability
of β-carotene
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  Authors: Jéssica Ribeiro, Hanna Barros, Eduardo Macedo Viana, Simone Gualberto, Andréa Silva, Cassiara Souza, Márcia Zanuto, Marcondes Silva
  Pages: 1 - 23
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-04-16T10:18:21Z
  DOI: 10.1080/15428052.2021.1914263
Physicochemical and Microbiological Changes during Salt Fermentation of
Pangasius Steaks
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  Authors: G. Praveen Kumar, K.A Martin Xavier, Binaya Bhusan Nayak, H. Sanath Kumar, Venkateshwarlu Gudipati, Sushree Ratnamanjari Senapathi, Amjad Khansaheb Balange
  Pages: 1 - 17
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-04-12T06:45:53Z
  DOI: 10.1080/15428052.2021.1908198
Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing
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  Authors: Anila Wilson, T Anukiruthika, J.A Moses, C. Anandharamakrishnan
  Pages: 1 - 12
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-04-05T07:34:22Z
  DOI: 10.1080/15428052.2021.1901817
Nutritional Potential of Underutilized Pycnanthus angolensis Seeds in
Ameliorating Protein Malnutrition in Nigeria
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  Authors: Kudirat Titilope Araoye, Wilson Ose Obeto, Dupe Temilade Otolowo, Opeyemi James Oje, Oluwatooyin Fararmade Osundahunsi
  Pages: 1 - 9
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-03-21T06:25:15Z
  DOI: 10.1080/15428052.2021.1901252
Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein
Isolates
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  Authors: Viral Shukla, Alberto Carlos-Martínez, Yao Olive Li, Gabriel Davidov-Pardo
  Pages: 1 - 19
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-03-15T01:52:42Z
  DOI: 10.1080/15428052.2021.1888836
PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION
AND SENSORY QUALITY AT A UNIVERSITY CANTEEN'
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  Authors: Natalie Marinho Dantas, Maria Elisabeth Machado Pinto-e-Silva, Zita Emanuela Martins, Rafaela Rodrigues Dutra, Karla Suzanne Florentino da Silva Chaves Damasceno, Olívia Pinho
  Pages: 1 - 18
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-03-12T03:27:39Z
  DOI: 10.1080/15428052.2021.1883176
Norovirus and Coronavirus Risks in Food Service Settings: A Systematic
Review for Future Research
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  Authors: Bendegul Okumus
  Pages: 1 - 28
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-02-26T02:15:15Z
  DOI: 10.1080/15428052.2021.1888835
Development and Evaluation of Multigrain Soup Sticks Based on
Box–Behnken Design
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  Authors: D. D. Wadikar, Sangram S. Wandhekar, G.K. Sharma, AD Semwal
  Pages: 1 - 12
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-02-19T06:19:51Z
  DOI: 10.1080/15428052.2021.1884999
Effect of Ingredient combination and post frying centrifugation on oil
uptake and associated quality attributes of a fried snack
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  Authors: Y. O. Odunlami, O. P. Sobukola, A. A. Adebowale, S. A. Sanni, L. O. Sanni, F. F. Ajayi, O. R. Faloye, K. Tomslin
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-02-15T10:34:30Z
  DOI: 10.1080/15428052.2021.1885000
Evaluation of Moringa and Lavandula extracts as natural antioxidants in
tilapia fish burger
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  Authors: L. A. Delfino, L. G. B. Mattje, M. Silva, M. C. Araujo, L. Tormen, E. M. Bainy
  Pages: 1 - 16
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-02-12T06:21:00Z
  DOI: 10.1080/15428052.2021.1883494
Effect of β-cyclodextrin on the Survival of Alginate–Xanthan
Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions
and Frozen Yogurt
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  Authors: Amanda Brito Hain, Izabella Tondolo Gomes, Raquel Guttierres Gomes, Rita de Cássia Bergamasco
  Pages: 1 - 12
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-02-12T06:20:29Z
  DOI: 10.1080/15428052.2021.1884997
Valorization of Baby Carrot Processing Waste
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  Authors: Samir Amin, Stephanie Jung, Iksoon Kang, Ali Duval
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-02-02T03:39:19Z
  DOI: 10.1080/15428052.2021.1879338
Influence of Fermentation on Macro and Micro Nutrient of Toddler Formula
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  Authors: Kikelomo Patricia Adejuwon, Oluwatooyin Faramade Osundahunsi, Timilehin David Oluwajuyitan, Matthew Olusola Oluwamukomi
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-01-31T04:21:12Z
  DOI: 10.1080/15428052.2021.1879337
Production and Physical, Chemical, Microbiological, and Sensory
Characterization of Extra Fruit Jam
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  Authors: Thales Henrique Barreto Ferreira, Rafaela Rodrigues Basaglia, Tamires Marques Paes da Cunha, Mírian Luisa Faria Freitas
  Pages: 1 - 10
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-01-20T11:56:06Z
  DOI: 10.1080/15428052.2020.1862009
Pancit: Explicating the Culinary Safeguarding Culture of Philippine
Noodles – The Case of Luzon Island
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  Authors: Jame Monren T. Mercado
  Pages: 1 - 25
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-01-20T10:11:19Z
  DOI: 10.1080/15428052.2020.1871146
Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the
Production of Fiber-Rich Cookies Using Response Surface Methodology
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  Authors: Florence Abolaji Bello, Victoria Imaobong Bassey, Margaret Odudu Edet
  Pages: 1 - 20
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  Citation: Journal of Culinary Science & Technology
  PubDate: 2021-01-15T03:00:20Z
  DOI: 10.1080/15428052.2020.1871147