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Journal of Culinary Science & Technology
Journal Prestige (SJR): 0.222 ![]() Citation Impact (citeScore): 1 Number of Followers: 1 ![]() ![]() ISSN (Print) 1542-8052 - ISSN (Online) 1542-8044 Published by Taylor and Francis ![]() |
- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
Pages: 1 - 9
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2022-02-01T06:11:39Z
DOI: 10.1080/15428052.2022.2034695
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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
Pages: 1 - 13
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-27T10:59:45Z
DOI: 10.1080/15428052.2022.2026053
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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
Pages: 1 - 17
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-25T02:06:51Z
DOI: 10.1080/15428052.2022.2027310
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- Opinions of Kitchen Workers on Industrial Kitchen Planning
-
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Authors: Görkem Teyin, Yılmaz Seçim
Pages: 1 - 14
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Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-22T02:48:40Z
DOI: 10.1080/15428052.2022.2025967
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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
Pages: 1 - 28
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-22T02:45:04Z
DOI: 10.1080/15428052.2021.2024474
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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
Pages: 1 - 23
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Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-22T02:12:51Z
DOI: 10.1080/15428052.2022.2027309
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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
Pages: 1 - 21
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Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-20T09:53:09Z
DOI: 10.1080/15428052.2021.2024475
-
- 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
Pages: 1 - 18
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Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-18T04:18:12Z
DOI: 10.1080/15428052.2022.2027308
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- Stakeholders’ Perceived Experiences with Indigenous Edible Insects
in Zimbabwe-
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Authors: Clotildah Kazembe, Enes Madzikatire, Margret Nyarota
Pages: 1 - 15
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Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-12T03:28:27Z
DOI: 10.1080/15428052.2021.2024473
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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
Pages: 1 - 13
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Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-12T03:28:10Z
DOI: 10.1080/15428052.2022.2027306
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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
Pages: 1 - 18
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-09T04:54:42Z
DOI: 10.1080/15428052.2021.2016529
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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
Pages: 1 - 19
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Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-05T10:33:40Z
DOI: 10.1080/15428052.2021.2020198
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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
Pages: 1 - 15
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Citation: Journal of Culinary Science & Technology
PubDate: 2022-01-03T02:54:01Z
DOI: 10.1080/15428052.2021.2016532
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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
Pages: 1 - 11
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Citation: Journal of Culinary Science & Technology
PubDate: 2021-12-30T03:08:16Z
DOI: 10.1080/15428052.2021.2016531
-
- 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
Pages: 1 - 23
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-12-29T09:17:48Z
DOI: 10.1080/15428052.2021.2016530
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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
Pages: 1 - 22
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Citation: Journal of Culinary Science & Technology
PubDate: 2021-12-23T07:17:55Z
DOI: 10.1080/15428052.2021.2016533
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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
Pages: 1 - 18
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-12-23T06:55:58Z
DOI: 10.1080/15428052.2021.2016526
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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
Pages: 1 - 18
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Citation: Journal of Culinary Science & Technology
PubDate: 2021-12-23T04:03:22Z
DOI: 10.1080/15428052.2021.2016528
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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
Pages: 1 - 23
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-12-17T07:32:18Z
DOI: 10.1080/15428052.2021.2002228
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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
Pages: 1 - 17
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-11-28T09:42:09Z
DOI: 10.1080/15428052.2021.2002229
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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
Pages: 1 - 18
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Citation: Journal of Culinary Science & Technology
PubDate: 2021-11-28T05:27:46Z
DOI: 10.1080/15428052.2021.2002227
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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
Pages: 1 - 22
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Citation: Journal of Culinary Science & Technology
PubDate: 2021-10-09T03:38:37Z
DOI: 10.1080/15428052.2021.1972887
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- 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
Pages: 1 - 15
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-10-07T04:06:05Z
DOI: 10.1080/15428052.2021.1955796
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-09-22T03:28:55Z
DOI: 10.1080/15428052.2021.1978364
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-09-21T01:48:32Z
DOI: 10.1080/15428052.2021.1971133
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- 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
Pages: 1 - 14
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-09-20T06:20:49Z
DOI: 10.1080/15428052.2021.1978363
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- Effect of Coconut Flour on Biscuit Quality
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Authors: Rossaporn Jiamjariyatam, Piyanuch Roskhrua, Suriya Attiwittayaporn
Pages: 1 - 15
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-09-20T06:18:56Z
DOI: 10.1080/15428052.2021.1978362
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-09-19T03:59:10Z
DOI: 10.1080/15428052.2021.1978365
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- Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends
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Authors: Adewunmi Rahmat Giwa, Victor Enujiugha
Pages: 1 - 14
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-09-05T04:06:22Z
DOI: 10.1080/15428052.2021.1972889
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- 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
Pages: 1 - 12
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-09-05T04:03:23Z
DOI: 10.1080/15428052.2021.1972888
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- 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
DOI: 10.1080/15428052.2021.1971132
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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
Pages: 1 - 12
Abstract: .
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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-08-31T09:32:02Z
DOI: 10.1080/15428052.2021.1946877
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
Pages: 1 - 15
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-07-19T04:28:02Z
DOI: 10.1080/15428052.2021.1948479
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-07-08T06:22:42Z
DOI: 10.1080/15428052.2021.1948480
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- 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
Pages: 1 - 18
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-06-27T06:46:48Z
DOI: 10.1080/15428052.2021.1938774
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- 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
Pages: 1 - 26
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-06-17T11:41:48Z
DOI: 10.1080/15428052.2021.1929634
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- 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
Pages: 1 - 10
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-06-16T10:07:52Z
DOI: 10.1080/15428052.2021.1938773
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- 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
Pages: 1 - 13
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-05-30T02:28:09Z
DOI: 10.1080/15428052.2021.1929637
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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
Pages: 1 - 11
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-05-26T05:40:57Z
DOI: 10.1080/15428052.2021.1929635
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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
Pages: 1 - 12
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-05-20T05:52:55Z
DOI: 10.1080/15428052.2021.1929636
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-05-04T02:03:27Z
DOI: 10.1080/15428052.2021.1914262
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- 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
Pages: 1 - 25
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-04-25T04:57:53Z
DOI: 10.1080/15428052.2021.1911899
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-04-16T10:25:18Z
DOI: 10.1080/15428052.2021.1910095
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- 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
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-04-12T06:45:53Z
DOI: 10.1080/15428052.2021.1908198
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-04-05T07:34:22Z
DOI: 10.1080/15428052.2021.1901817
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- 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
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-03-15T01:52:42Z
DOI: 10.1080/15428052.2021.1888836
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-03-12T03:27:39Z
DOI: 10.1080/15428052.2021.1883176
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- Norovirus and Coronavirus Risks in Food Service Settings: A Systematic
Review for Future Research-
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Authors: Bendegul Okumus
Pages: 1 - 28
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-02-26T02:15:15Z
DOI: 10.1080/15428052.2021.1888835
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-02-19T06:19:51Z
DOI: 10.1080/15428052.2021.1884999
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- 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
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-02-12T06:21:00Z
DOI: 10.1080/15428052.2021.1883494
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-02-12T06:20:29Z
DOI: 10.1080/15428052.2021.1884997
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- 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
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- 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
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- 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
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-01-20T10:11:19Z
DOI: 10.1080/15428052.2020.1871146
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- 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
Abstract: .
Citation: Journal of Culinary Science & Technology
PubDate: 2021-01-15T03:00:20Z
DOI: 10.1080/15428052.2020.1871147
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