Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (100 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 3)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 10)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 67)
Advances in Nutrition     Hybrid Journal   (Followers: 60)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Agricultural and Food Science     Open Access   (Followers: 15)
Agriculture & Food Security     Open Access   (Followers: 24)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 14)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 2)
American Journal of Food and Nutrition     Open Access   (Followers: 53)
American Journal of Food Science and Technology     Open Access   (Followers: 4)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 2)
Amino Acids     Hybrid Journal   (Followers: 6)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 3)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 8)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 4)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 1)
Bioactive Compounds in Health and Disease     Open Access   (Followers: 1)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 7)
British Food Journal     Hybrid Journal   (Followers: 16)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 2)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 1)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 29)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 24)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 3)
Current Research in Dairy Sciences     Open Access   (Followers: 4)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 2)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 36)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 8)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 5)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 16)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 4)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 25)
Food and Public Health     Open Access   (Followers: 11)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 16)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 8)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 11)
Food Digestion     Hybrid Journal   (Followers: 6)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 3)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 6)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 61)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 4)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 21)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access   (Followers: 1)
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 5)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 17)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 13)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access   (Followers: 1)
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access   (Followers: 1)
Investigación Pecuaria     Open Access   (Followers: 2)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 4)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 3)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 3)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 12)
Journal of Food Science     Hybrid Journal   (Followers: 8)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 2)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 4)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 6)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 4)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

        1 2     

Similar Journals
Journal Cover
Journal of Culinary Science & Technology
Journal Prestige (SJR): 0.222
Citation Impact (citeScore): 1
Number of Followers: 1  
 
Hybrid Journal Hybrid journal   * Containing 1 Open Access Open Access article(s) in this issue *
ISSN (Print) 1542-8052 - ISSN (Online) 1542-8044
Published by Taylor and Francis Homepage  [2652 journals]
  • Multivariate Optimization of Brazilian Cerrado Fruit Mixed Jelly

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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”

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

         This is an Open Access Article Open Access Article

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 18.207.160.97
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-