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

[2652 journals]

Multivariate Optimization of Brazilian Cerrado Fruit Mixed Jelly
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  Authors: Paula Nogueira CuriBruna de Souza TavaresMaria Cecilia Evangelista Vasconcelos SchiassiFranciely Correa AlbergariaRafael PioVanessa Rios de Souzaa Department of Agriculture; Federal University of Lavras, Lavras, MG, Brazilb Department of Food Science, Federal University of Lavras (UFLA), Lavras, MG, Brazil
  Pages: 1 - 12
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-11-26T08:14:18Z
  DOI: 10.1080/15428052.2023.2280892
Incorporation of Powdered Jambolan and Acerola Pulp in Concentrated
Yogurt: PhysicoChemical Characteristics, Texture, and Consumer
Acceptability
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  Authors: Joana D’arc P. de MatosRossana Maria F. de FigueirêdoAlexandre J. de Melo QueirozNkarthe Guerra AraújoIdiana Macedo BarbosaMaria Suiane de MoraesLuís Paulo F. Romão da SilvaMikaelly de A. Nascimentoa Agricultural School of Jundiaí; Federal University of Rio Grande of Norte, Macaíba, Rio Grande do Norte, Brazilb Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, Brazil
  Pages: 1 - 16
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-11-22T06:11:08Z
  DOI: 10.1080/15428052.2023.2282091
Optimization of Extrusion Cooking on the Characteristics of Ready-to-Eat
Breakfast Cereal Made from Bambara Groundnut Based Composite Flour
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  Authors: Chidinma A. OkaforKolawole O. Faladea Department of Biological Sciences; Godfrey Okoye University, Enugu, Nigeriab Department of Food Technology, University of Ibadan, Ibadan, Nigeria
  Pages: 1 - 15
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-11-20T05:03:30Z
  DOI: 10.1080/15428052.2023.2282097
Physical and Chemical Characterization and Antioxidant Activity of Flours
Developed with Fruit By-Products and Sensory Analysis of Elaborated
Products
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  Authors: Sabrina Alves RamosIsabel Rodrigues LacerdaMauro Ramalho SilvaMichely CapobiangoDepartment of Nutrition; Pontifícia Universidade Católica de Minas Gerais, Belo Horizonte, Brazil
  Pages: 1 - 15
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-11-01T01:03:08Z
  DOI: 10.1080/15428052.2023.2272637
Development and Evaluation of Ready to Reconstitute Mushroom Powder Mix as
a Potential Functional Food
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  Authors: Amala TonyV RashmiK.R. AnilakumarAnil Dutt Semwala Food Science; Ocean Studies (KUFOS), Kochi, Indiab Department of Food Quality Assurance, DRDO-Defence Food Research Laboratory, Mysore, Indiad DRDO-Defence Food Research Laboratory, Mysore, India
  Pages: 1 - 14
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-10-24T06:32:35Z
  DOI: 10.1080/15428052.2023.2269535
Riboflavin Cooking Losses and Bioaccessibility in Red Meats
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  Authors: Kübra DemirElanur Ertekin TezcanSultan KesikHalime UğurMustafa YamanJale Çataka Department of Nutrition; Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
  Pages: 1 - 15
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-10-24T06:31:27Z
  DOI: 10.1080/15428052.2023.2272636
Opuntia ficus-indica Meal in Beef Burger
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  Authors: Uesdra Lucas Fonsêca dos SantosLayze Natalinne Gomes FerreiraLuaterra Dória CruzAcácio Figueirêdo NetoMário Adriano Ávila QueirozMateus Matiuzzi da CostaJamille Cristina Pereira CordeiroGlayciane Costa GoisNayane Valente BatistaFrancisco Allan Leandro de CarvalhoRafael Torres de Souza Rodriguesa Department of Animal Science; Universidade Federal do Vale do São Francisco, Petrolina, PE, Brazilb Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco – Univasf, Petrolina, PE, Brazilc Department of Agricultural Engineering, Universidade Federal do Vale do São Francisco, Juazeiro, BA, Brazil
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-10-14T01:46:19Z
  DOI: 10.1080/15428052.2023.2270939
Development, Chemical, and Sensory Characterization of Cashew Nut Paste
with Cupuaçu Seed
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  Authors: Alana Câmara GuimarãesEduardo LeonarskiKamila Rodrigues AbreuRamon Jackson Dias dos SantosMaria Alves FonteneleAdriana Crispim de FreitasLeonardo Hunaldo dos SantosVirlane Kelly Lima Hunaldoa Department of Chemical; Technology, Federal University of Maranhão, Imperatriz, Massachusetts, Brazil
  Pages: 1 - 12
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-10-13T05:19:55Z
  DOI: 10.1080/15428052.2023.2269377
Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet
Orange Pulp Flour
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  Authors: Peter Isah AkuborDorcas OwolagbaAli Ikrama Department of Food Science & Technology; Federal University Wukari, Taraba, Nigeriab Department of Food, Nutrition & Home Science, Prince AbubakarAuduUniversity, Kogi, Nigeriac University Institute of Food Science Technology, The University of Lahore, Lahore, Pakistan
  Pages: 1 - 15
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-10-12T12:46:13Z
  DOI: 10.1080/15428052.2023.2269374
Effects of Formulation on the Rheology and Final Product Attributes of the
Traditional West Indian Food “Dhokla”
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  Authors: Pintu Choudhary, Piyush Kumar Jha, D Manoj, Ashish Rawson; National Institute of Food Technology Entrepreneurship Management, Thanjavur, India
  Pages: 1 - 12
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-06-15T01:21:40Z
  DOI: 10.1080/15428052.2023.2223536
Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing
Time and Physical Properties of Chicken and Turkey Berries in Green Curry
in Retort Pouch
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  Authors: Teeranuch Chysirichote, Weawwan Wattanasiriwit, Kamontip Ploykrachang, Teerin Chysirichote; Service, School of Culinary Arts, Suan Dusit University, Bangkok, Thailandb Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailandc Department of Nuclear Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, Thailand
  Pages: 1 - 13
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-06-08T11:36:43Z
  DOI: 10.1080/15428052.2023.2221198
Application of Guabiroba (Campomanesia xanthocarpa) Peel Extracts as
Antioxidant Agents in Tilapia Pâtés
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  Authors: Cintia da Silva Pires, Marina da Silva, Luciano Tormen, Eduarda M. Bainy; Technology Graduate Program, Federal University of Fronteira Sul, Laranjeiras Do Sul, Brazilb Food Engineering Undergraduate Program, Federal University of Fronteira Sul, Laranjeiras Do Sul, Brazil
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-06-02T05:44:03Z
  DOI: 10.1080/15428052.2023.2219630
Fast-Food Restaurant Consumer Preferences in Using Self-Service Kiosks: An
Empirical Assessment of the 4As Marketing Mix
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  Authors: Alliffaizi Arsat, Mohd Hafiz Hanafiah, Nur Ida Fatihah Che Shalifullizam; Wellness, Universiti Malaysia Kelantan, Kota Bharu, Malaysia
  Pages: 1 - 12
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-05-16T06:05:56Z
  DOI: 10.1080/15428052.2023.2203091
Functional Magnetic Resonance Imaging (fMRI) in Food Research: A
Three-Decade Retrospective Bibliometric Network Analysis
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  Authors: Mohamed M. Mostafa; Technology, College of Business, West Mishref, Kuwait
  Pages: 1 - 31
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-05-02T02:09:40Z
  DOI: 10.1080/15428052.2023.2203089
Influence of Different Types of Sugar: “Batum” Raspberry Jelly and
Juice Processing in Subtropical Regions
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  Authors: Paula Nogueira Curi, Maria Cecília Evangelista Vasconcelos Schiassi, Alexandre Dias da Silva, Rafael Pio, Patrícia Aparecida Pimenta Pereira, Maíra Ferreira de Melo Rossi, Vanessa Rios de Souza; Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazilb Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazilc School of Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, Minas Gerais, Brazild Department of Botany, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil
  Pages: 1 - 14
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-04-20T06:20:59Z
  DOI: 10.1080/15428052.2023.2203090
Development of Biscuit Products from Coffee Cherry Pulp
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  Authors: Rossaporn Jiamjariyatam, Sukhumaporn Krajangsang, Wanlapa Lorliam; Srinakharinwirot University, Bangkok, Thailandb Department of Microbiology, Srinakharinwirot University, Bangkok, Thailand
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-04-12T07:11:32Z
  DOI: 10.1080/15428052.2023.2199683
Partial Substitution of Quinoa Flour for Rice Flour in Gluten-Free
Apple-Blueberry Muffins
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  Authors: Erin M. Leland, Jessica K. Nigg, David A. Olds; Bradley University, Peoria, Illinois, USA
  Pages: 1 - 14
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-04-10T01:21:30Z
  DOI: 10.1080/15428052.2023.2199702
Durian (Durio zibethinus) Peel Flour as Novel Ingredient in Gluten-Free
Biscuit: Physico-Chemical, Technological and Nutritional Perspective
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  Authors: Rossaporn Jiamjariyatam, Weena Thongrod, Numphon Koocharoenpisal; Srinakharinwirot University, Bangkok, Thailandb Department of General Science, Srinakharinwirot University, Bangkok, Thailand
  Pages: 1 - 13
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-04-06T01:19:20Z
  DOI: 10.1080/15428052.2023.2199694
Feasibility and Potential Benefits of Using Moringa Oleifera Leaves Powder
as Biocolour on Cendol Traditional Drink
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  Authors: Titi Mutiara Kiranawati, Budi Wibowotomo, Nunung Nurjanah, Anggi Martiningtyas Januwati; Universitas Negeri Malang Fakultas Teknik, Malang, Indonesia
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-03-24T04:57:45Z
  DOI: 10.1080/15428052.2023.2193142
Composition, Functionality, and Baking Quality of Flour from Four Brands
of Wheat Flour
Open Access Article
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  Authors: Samson A. Oyeyinka, Ini-Abasy V. Bassey; National Centre for Food Manufacturing, College of Science, University of Lincoln, Holbeach Campus, UKb Department of Home Economics Food Science, University of Ilorin, Ilorin, Nigeria
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-03-24T04:55:42Z
  DOI: 10.1080/15428052.2023.2191874
Development of Confectionery Products with Functional Properties Using
Non-Traditional Plant Raw Materials
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  Authors: Irek Bagautdinov, Aleksandr Gusev, Almas Nigmatzyanov, Evgeniy Chernenkov, Olesya Kaluzhina; Processing of Vegetable Raw Materials, Federal State Budgetary Educational Establishment of Higher Education «Bashkir State Agrarian University», Ufa, Russian Federation
  Pages: 1 - 20
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-03-20T12:14:58Z
  DOI: 10.1080/15428052.2023.2191878
Optimization of Cooking Processes for Rice Varieties (Oryza Sativa Linne)
Produced in Benin
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  Authors: Kotchikpa Justin Ekpo, Joseph Dossou; Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi, Cotonou, Benin
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-03-20T05:16:26Z
  DOI: 10.1080/15428052.2023.2191876
Physicochemical and Sensory Properties of Cookies: Effect and Optimization
of Baking Conditions and Partial Substitution of Fat with Papaya Puree of
Varying Ripening Levels
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  Authors: Mayowa Saheed Sanusi, Musliu Olushola Sunmonu; Faculty of Engineering Technology, University of Ilorin, Ilorin, Kwara State, Nigeria
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-03-17T01:32:51Z
  DOI: 10.1080/15428052.2023.2191875
Promotion of Functional Foods in a School Context: Evaluation of Food
Education Sessions Involving Cooking Skills
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  Authors: Leandro Oliveira, Francisco Sousa, Maria Graça da Silveira; Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Lisbon, Portugalb Faculty of Social the Environment of University of the Azores, Azores, Portugale Center of Biotechnology of the Azores, Azores, Portugal
  Pages: 1 - 14
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-03-15T11:35:11Z
  DOI: 10.1080/15428052.2023.2191877
Development and Organoleptic Evaluation of Biscuits with Added Dietary
Fiber from Vegetables and Fruits
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  Authors: Seyedeh Zeinab Asadi, Mohammad Ali Khan; Aligarh Muslim University, Aligarh, India
  Pages: 1 - 13
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-03-01T01:28:51Z
  DOI: 10.1080/15428052.2023.2181252
Optimization of Retort Processing Parameters for the Production of
Ready-To-Serve Flavored Skimmed Coconut Milk
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  Authors: Sudheer Kundukulanagara Pulissery, E. Shahanas, Prabha Vithu, Sankalpa Kallahalli Boregowda, Anjineyulu Kothakota, R. Pandiselvam; Department of Agricultural Engineering, College of Agriculture, Kerala Agricultural University, Thrissur, Kerala, Indiab Agro-Processing& Technology Division, CSIR-National Institute for Interdisciplinary Science Post-Harvest Technology Division, ICAR–Central Plantation Crops Research Institute, Kasaragod, Kerala, India
  Pages: 1 - 16
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-02-24T01:40:14Z
  DOI: 10.1080/15428052.2023.2182247
Consumer Acceptance and Effect of Replacement of Potato with Thai Sweet
Cassava in Frozen Hash Brown
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  Authors: Rutai Ruangthamsing, Nongnuch Siriwong, Wichamanee Yuenyongputtakal; Faculty of Agriculture, Kasetsart University, Bangkok, Thailandb Department of Food Science, Faculty of Science, Burapha University, Chonburi, Thailand
  Pages: 1 - 18
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-02-24T01:38:50Z
  DOI: 10.1080/15428052.2023.2181903
Evaluation of Nutrient Contents and Antioxidant Activity of Wheat Cookies
Fortified with Mushroom (Termitomyces robustus) and Edible Insects
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  Authors: Clement Olusola Ogidi, Ayodele Oluwayemisi Ogunlade, Rachael Seun Bodunde, Oluwatoyin Modupe Aladejana; Food Safety, Department of Biochemistry, Federal University of Technology, Minna, Nigeriad Microbiology Unit, Department of Biological Sciences, Kings University, Odeomu, Nigeria
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-02-22T05:35:42Z
  DOI: 10.1080/15428052.2023.2181253
Customers’ Perceived Consciousness of Positive Behavior in the Organic
Restaurant Context: The Moderating Role of Knowledge of Organic Foods
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  Authors: Jiseon Ahn, Meiling Gao; Hanyang University, Seoul, Korea
  Pages: 1 - 10
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-01-24T01:09:49Z
  DOI: 10.1080/15428052.2023.2170847
Evaluation of the Stability of Popular Oils for Fittura Through Analytical
Techniques
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  Authors: Patrícia D. S. Santos, Geovane A. R. Silva, Carlos E. R. Senes, Victor H. M. Cruz, Jessica S. Pizzo, Jesuí V. Visentainer, Oscar O. Santos; State University of Maringá, Maringá, Brazil
  Pages: 1 - 23
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-01-10T07:36:38Z
  DOI: 10.1080/15428052.2022.2119912
Functional Effects of Dandelion (Taraxacum officinale) and Its Use in the
Traditional Cuisines
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  Authors: Büşra Meltem Türkmen, Görkem Teyin, Uğur Lokman, Emel Memis Kocaman; Culinary Arts, Tokat Gaziosmanpasa University, Tokat, Turkey
  Pages: 1 - 22
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-01-10T07:34:59Z
  DOI: 10.1080/15428052.2022.2163733
Improved Extrusion Cooking Technology: A Mini Review Of Starch
Modification
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  Authors: José A. Téllez-Morales, Jesús Rodríguez-Miranda; Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Gustavo A. Madero, Ciudad de México, Mexicob Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, Mexico
  Pages: 1 - 10
  Abstract: .
  
  Citation: Journal of Culinary Science & Technology
  PubDate: 2023-01-05T07:39:51Z
  DOI: 10.1080/15428052.2022.2163952