Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (105 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: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
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: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 19)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
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: 2)
Archaeology of Food and Foodways     Full-text available via subscription  
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: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
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  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
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: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
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: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
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: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
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: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
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: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
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: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
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: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
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: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
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  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
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: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
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: 3)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
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   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
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: 4)
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: 4)
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: 5)
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  
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: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
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: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
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: 2)
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  [2648 journals]
  • The contribution of perceived food consumption value on destination
           attractiveness and revisit intention

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      Authors: Sienny Thio, R. Jokom, D. C. Widjaja
      Pages: 1 - 17
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-05-11T02:01:18Z
      DOI: 10.1080/15428052.2022.2074331
       
  • General Public Awareness Survey Drive on Impact of Indian Culinary
           Practices on Nutritional Profile of Food: Special Emphasis on Millet
           Awareness

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      Authors: Sarthak Saxena, Sonia Saini, Soumya Sasmal
      Pages: 1 - 11
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-05-11T01:59:05Z
      DOI: 10.1080/15428052.2022.2073936
       
  • Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on
           Gluten-Free Coffee Biscuit Quality

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      Authors: Rossaporn Jiamjariyatam, Sukhumaporn Krajangsang, Wanlapa Lorliam
      Pages: 1 - 19
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-05-10T12:11:33Z
      DOI: 10.1080/15428052.2022.2073934
       
  • Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and
           Oil

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      Authors: Abiodun Folasade Akinsola, Ilesanmi Osasona, Emmanuel Temitope Akintayo, Tolulope Oluwasegun Siyanbola, Samuel Olatunde Omosebi
      Pages: 1 - 22
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-05-10T10:14:36Z
      DOI: 10.1080/15428052.2021.2016527
       
  • Quality Evalution of Bread Produced from Whole Wheat Flour Blended with
           Watermelon Seed Flour

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      Authors: Olusola Timothy Bolaji, Samuel Ayofemi Olalekan Adeyeye, Damilola Ogunmuyiwa
      Pages: 1 - 24
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-05-09T12:33:27Z
      DOI: 10.1080/15428052.2022.2068466
       
  • Supplementation of Biscuit with Moringa Oleifera Seed Protein Enhanced Its
           in-vitro Antioxidative, Antidiabetic and anti-inflammatory Properties

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      Authors: Taiwo Ayodele Aderinola, Isaiah Abiodun Akinola, Oladayo Ezekiel Babalola, Adedoyin Olubolade Adebisi, Olayinka Janet Akinyemi, Oluwatosin Elizabeth Adenuga
      Pages: 1 - 17
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-05-09T12:06:09Z
      DOI: 10.1080/15428052.2022.2073933
       
  • Proximate Composition, Cooking and Sensory Properties of Noodles from
           Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response
           Surface Methodology

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      Authors: Emmanuel Kehinde Oke, Michael Ayodele Idowu, Khadijat Omobolaji Okanlawon, Abiodun Aderoju Adeola, Omobolanle Omowumi Olorode
      Pages: 1 - 27
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-04-29T12:47:51Z
      DOI: 10.1080/15428052.2022.2067802
       
  • Comparative Study of Organoleptic Quality and Use Test of Pasteurized,
           Freeze-dried and Hot Air-dried Quail Eggs Produced in Benin

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      Authors: Kotchikpa Justin Ekpo, Da-Afi Akpénè Akakpo, Koba Ulrich Spéro Edikou, Gbênankpon Donald Laurent Atchouke, Germais Elolo Osseyi, Joseph Dossou
      Pages: 1 - 13
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-04-29T12:35:29Z
      DOI: 10.1080/15428052.2022.2068170
       
  • Florianópolis, Creative City of Gastronomy UNESCO

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      Authors: Douglas Vogel, Ana Paula Lisboa Sohn, Diva de Mello Rossini
      Pages: 1 - 15
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-04-26T12:36:35Z
      DOI: 10.1080/15428052.2022.2068169
       
  • Insights into Developing Persimmon-based Food Products: Bibliometric
           Analysis and the Innovative Formulation of Chutney and Ketchup

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      Authors: Isabelle Santana, Julia Rabelo Vaz Matheus, Thaiza Serrano Pinheiro de Souza, Genilton Alves da Silva, Ellen Cristina Quirino Lacerda, Julia Chactoura Araújo, Lais Irencio Brotto, Rayanne Menezes da Silva, Natália Martins Laurino, Tatiane Schallitz, Wagner Andrade Ferreira, Ana Elizabeth Cavalcante Fai
      Pages: 1 - 36
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-04-07T09:41:40Z
      DOI: 10.1080/15428052.2022.2060159
       
  • Are Psyllium Fiber and Flaxseed Flour An Exciting Combination of
           Ingredients in the Development of Gluten-free Vegan Bread'

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      Authors: Esther Nogueira Bernardes, Simone Hickmann Flôres, Roberta Cruz Silveira Thys
      Pages: 1 - 16
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-04-06T12:06:13Z
      DOI: 10.1080/15428052.2022.2060160
       
  • Analysis of Scientific Production on Competencies Models in Culinary Arts
           Education on EBSCO, Web of Science and Scopus Databases

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      Authors: Douglas Vogel, Ana Paula Lisboa Sohn, Bruno Santucci de Oliveira
      Pages: 1 - 14
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-04-06T12:00:56Z
      DOI: 10.1080/15428052.2022.2060890
       
  • Evaluation of Augmented Reality and Consumer Perceptions in Traditional
           Dishes

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      Authors: Rıdvan Solmaz, Yeliz Pekerşen
      Pages: 1 - 21
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-04-05T07:48:21Z
      DOI: 10.1080/15428052.2022.2060889
       
  • Exploration of Taste and Preferences for Primary Flavors, Flavor
           Combinations, Aromatic Flavors and Ethnic Flavors: An Approach to the
           Acceptability of Culinary Diversity in Chile

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      Authors: Paola Cáceres, Nevenka Juretić, Luna Segovia, Constanza Rivera
      Pages: 1 - 19
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-04-03T01:32:43Z
      DOI: 10.1080/15428052.2022.2057886
       
  • Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken
           Parts

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      Authors: Jale Çatak, Reyhan Çaman, Mustafa Yaman, Zafer Ceylan
      Pages: 1 - 16
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-03-31T05:42:28Z
      DOI: 10.1080/15428052.2022.2060161
       
  • Changes in the Antioxidant Micronutrients and Volatile Metabolomics
           Profile of Selected Edible Vegetables Cooked with Coconut Milk and Heat
           Extracted Coconut Oil

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      Authors: H. G. Nadini Dewangani, Bimali Jayawardena, N. V. Chandrasekara, W. A. L. Chandrasiri Waliwita
      Pages: 1 - 23
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-03-28T08:02:38Z
      DOI: 10.1080/15428052.2022.2052392
       
  • Experimental Identification of Thermal Steam Pressure Sensitivity of
           ω-3 Fatty Acids in Fish

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      Authors: Aydin Kilic
      Pages: 1 - 16
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-03-16T07:08:45Z
      DOI: 10.1080/15428052.2022.2051661
       
  • Formulation and quality evaluation of quinoa enriched ready to cook string
           hoppers (Indian traditional noodles)

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      Authors: Deepak Subramani, Manonmani Kumaraguruparaswami, Harshni Muthusamy, Sangeetha Arunachalam, Gowthami Shanmugam
      Pages: 1 - 20
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-03-11T12:44:04Z
      DOI: 10.1080/15428052.2022.2040680
       
  • Storage Periods and Packaging for Minimally Processed Cabotiá Pumpkins
           from Conventional and Organic Cultivation Systems

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      Authors: Clerissa Fabielle de Assis, Claudia Simone Madruga Lima, Cintia Izabela Hilatchuk, Felipe Silva Campos, Gabriela Gerhardt Da Rosa
      Pages: 1 - 21
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-03-09T10:40:15Z
      DOI: 10.1080/15428052.2021.1961964
       
  • The Views and Knowledge Levels of The Personnel Working in Tourism in
           Turkey on Halal Food

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      Authors: Yılmaz Seçim
      Pages: 1 - 14
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-03-09T09:47:16Z
      DOI: 10.1080/15428052.2022.2038333
       
  • Physicochemical Properties of Hibiscus congestiflorus Leaf and Its
           Potential in Foam-mat Drying of Cowpea (Vigna unguiculata) Paste

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      Authors: Olufunke Oluseyi Ezekiel, Olajide Emmanuel Adedeji, Bolanle Ajarat Ogungbade, Lucas Molade, Ajibola Omawunmi Ibrahim
      Pages: 1 - 21
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-03-08T12:54:46Z
      DOI: 10.1080/15428052.2022.2048766
       
  • Building Culinary Business Performance during the Covid-19 Pandemic:
           Transformational Leadership as a Trigger through Digital Capabilities

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      Authors: Erwin Permana, Rukun Santoso, Murdani, Bambang Purwoko
      Pages: 1 - 21
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-03-01T03:44:31Z
      DOI: 10.1080/15428052.2022.2040679
       
  • Consumers’ Opinion and Perception toward a Convenience Food through
           Projective Techniques

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      Authors: Rosa Ana Abalos, Elisa Fernanda Naef, María Victoria Aviles, María Beatriz Gómez
      Pages: 1 - 13
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-24T09:14:51Z
      DOI: 10.1080/15428052.2022.2043211
       
  • Analysing Food Innovation Drivers: Chefs’ Perspectives

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      Authors: Patita Paban Mohanty, Sunil Tiwari, Bipithalal Balakrishnan Nair
      Pages: 1 - 18
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-20T06:05:46Z
      DOI: 10.1080/15428052.2022.2036661
       
  • Modeling the Drying of Coconut Residue in Fluidized Bed Dryer

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      Authors: Kal Kalayanamitra, Rittichai Assawarachan
      Pages: 1 - 15
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-20T06:03:13Z
      DOI: 10.1080/15428052.2022.2036662
       
  • The Influence of the Presence of Sweeteners to Substitute Sucrose in
           Yogurts: A Review

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      Authors: Cecília Teresa Muniz Pereira, Dalva Muniz Pereira, Helena Maria André Bolini
      Pages: 1 - 16
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-18T04:07:16Z
      DOI: 10.1080/15428052.2022.2040676
       
  • Valorization of a Threatened by Extinction Species: Consumers’
           Perception, Expectation, and Sensorial Analysis of Araucaria Angustifolia
           Seed (Pinhão) Flour

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      Authors: Katry Dall Acua, Sueli Fiorini Sommer, Marc François Richter, Fernanda Leal Leães, Voltaire Sant’Anna
      Pages: 1 - 15
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-17T05:26:03Z
      DOI: 10.1080/15428052.2022.2040682
       
  • Distant Gastronomic Experiences through Online Cooking Classes in the
           Covid-19 Era

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      Authors: Faruk Seyitoğlu, Ozan Atsız
      Pages: 1 - 19
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-16T02:29:58Z
      DOI: 10.1080/15428052.2022.2040681
       
  • Composition and Functional Properties of Banana Tree Male Inflorescence
           Flour

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      Authors: Paulyene Vieira Nogueira, Açucena Cardoso Vilas Boas, Natália Ferreira Suárez, Rafael Azevedo Arruda de Abreu, Carolina Valeriano de Carvalho, Leila Aparecida Salles Pio, Moacir Pasqual
      Pages: 1 - 21
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-16T02:24:13Z
      DOI: 10.1080/15428052.2022.2040677
       
  • African Functional Foods and Beverages: A Review

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      Authors: Tolulope J. Ashaolu, Samuel A.O. Adeyeye
      Pages: 1 - 36
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-16T01:54:13Z
      DOI: 10.1080/15428052.2022.2034697
       
  • Attitudes of Employees on the Impression of Guests-Tourists on the
           Gastronomical Offer of Belgrade

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      Authors: Miloš Ćirić, Ivana Janković, Igor Stamenković
      Pages: 1 - 17
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      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-15T04:56:25Z
      DOI: 10.1080/15428052.2022.2034696
       
  • Spent Coffee Grounds Improve the Nutritional Value and Technological
           Properties of Gluten-free Cookies

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      Authors: Juliane Oliveira Batista, Caroline Car Cordeiro, Suellen Jensen Klososki, Caroline Mongruel Eleutério Dos Santos, Gabriel Mathias Carneiro Leão, Tatiana Colombo Pimentel, Michele Rosset
      Pages: 1 - 11
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-14T02:36:33Z
      DOI: 10.1080/15428052.2022.2026266
       
  • Nutritional and Functional Characteristics of Whole-grain Cookies with
           Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue
           (Annona Muricata L.)

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      Authors: Clélia de Moura Fé Campos, Ana Karine de Oliveira Soares, Maria Fabricia Beserra Gonçalves, Jorge Minoru Hashimoto, Regilda Saraiva dos Reis Moreira-Araújo
      Pages: 1 - 15
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-13T04:51:22Z
      DOI: 10.1080/15428052.2022.2034694
       
  • Storage Changes in Antioxidants and Qualities of Single Strength Beverage
           Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and
           Pineapples

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      Authors: Mariam A. Yinusa, Sunday A. Malomo, Tayo N. Fagbemi
      Pages: 1 - 25
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-13T04:44:58Z
      DOI: 10.1080/15428052.2022.2029658
       
  • Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic
           Powders

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      Authors: Olalekan Jimi Adebowale, Adeyemi A. Adeyanju
      Pages: 1 - 10
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-11T10:00:59Z
      DOI: 10.1080/15428052.2021.2024472
       
  • Jackfruit Byproducts: Functional Properties and Scope of Utilization as
           Unleavened Flat Bread

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      Authors: Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy, Jaganmohan Rangarajan
      Pages: 1 - 23
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-10T01:19:59Z
      DOI: 10.1080/15428052.2022.2027307
       
  • Relationship between Physicochemical and Sensory Characteristics of
           Commercial Plant-Based Beverages

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      Authors: Vanessa Frühauf, Mariana Egea, Thais Hernandes, Katiuchia Takeuchi
      Pages: 1 - 17
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-09T04:16:09Z
      DOI: 10.1080/15428052.2021.2024470
       
  • Relationships between Cuisine Quality, Food Image, Feelings,
           Recommendation and Revisit Intention: Gaziantep Case

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      Authors: Irfan Yazicioğlu, Emrah Keskin, Nevres Sezen
      Pages: 1 - 19
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-01T06:13:46Z
      DOI: 10.1080/15428052.2021.2024471
       
  • Improvement of Structural Characteristics for Liquid Egg White by Enzyme
           Treatment

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      Authors: Muhammed Yüceer, Cengiz Caner
      Pages: 1 - 11
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-01T06:13:35Z
      DOI: 10.1080/15428052.2022.2034692
       
  • Developing a Risk Assessment Methodology for the Production of Semi-Smoked
           Sausages

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      Authors: Mira Serikkyzy, Gulzira Jumabekova, Ainur Zheldybayeva, Ainur Matibayeva, Roza Omirbay, Desislav Balev
      Pages: 1 - 9
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-02-01T06:11:39Z
      DOI: 10.1080/15428052.2022.2034695
       
  • 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
       
  • 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
       
  • Opinions of Kitchen Workers on Industrial Kitchen Planning

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      Authors: Görkem Teyin, Yılmaz Seçim
      Pages: 1 - 14
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-01-22T02:48:40Z
      DOI: 10.1080/15428052.2022.2025967
       
  • 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
       
  • 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
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-01-22T02:12:51Z
      DOI: 10.1080/15428052.2022.2027309
       
  • 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
      Abstract: .

      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
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-01-18T04:18:12Z
      DOI: 10.1080/15428052.2022.2027308
       
  • Stakeholders’ Perceived Experiences with Indigenous Edible Insects
           in Zimbabwe

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      Authors: Clotildah Kazembe, Enes Madzikatire, Margret Nyarota
      Pages: 1 - 15
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-01-12T03:28:27Z
      DOI: 10.1080/15428052.2021.2024473
       
  • 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
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-01-12T03:28:10Z
      DOI: 10.1080/15428052.2022.2027306
       
  • 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
       
  • Improvement of Structural and Nutritional Quality of Gluten Free Pasta

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      Authors: Nilgün Ertaş, Mine Aslan, Asuman Çevik
      Pages: 1 - 19
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-01-05T10:33:40Z
      DOI: 10.1080/15428052.2021.2020198
       
  • 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
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2022-01-03T02:54:01Z
      DOI: 10.1080/15428052.2021.2016532
       
  • 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
      Abstract: .

      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
       
  • 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
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-12-23T07:17:55Z
      DOI: 10.1080/15428052.2021.2016533
       
  • 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
       
  • 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
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-12-23T04:03:22Z
      DOI: 10.1080/15428052.2021.2016528
       
  • 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
       
  • 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
       
  • 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
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-11-28T05:27:46Z
      DOI: 10.1080/15428052.2021.2002227
       
  • Unraveling the Consumer Value Components of Science-Based Cooking: The
           Producer Perspective

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      Authors: Ibrahim Cifci, Sehnaz Demirkol
      Pages: 1 - 22
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-10-09T03:38:37Z
      DOI: 10.1080/15428052.2021.1972887
       
  • Effect of Some Preliminary Processing Techniques on Nutrients,
           Anti-nutrients, Mineral and Vitamin Composition of Four Varieties of
           Nigerian Sweet Potato [Ipomoea Batatas L. (Lam.)]

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      Authors: Obomeghei Adamu Abdulkareem, Ebabhamiegbebho Peter Akhere
      Pages: 1 - 15
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-10-07T04:06:05Z
      DOI: 10.1080/15428052.2021.1955796
       
  • Production of Low Glycemic Index Chocolates with Natural Sugar Substitutes

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      Authors: Shanthamma S, Priyanka S, Priyanga S, J A Moses, C Anandharamakrishnan
      Pages: 1 - 26
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-09-22T03:28:55Z
      DOI: 10.1080/15428052.2021.1978364
       
  • Understanding the Perception of Wine Consumers Using Free Word Association
           Technique

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      Authors: Mauro Fontana, Aline Machado Pereira, Estefania Júlia Dierings de Souza, Adriano Hirsch Ramos, Roberta Bascke Santos, Bianca Pio Ávila, Marcia Arocha Gularte
      Pages: 1 - 13
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-09-21T01:48:32Z
      DOI: 10.1080/15428052.2021.1971133
       
  • Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour
           with Green Soybean (Glycine Max L.) Okara

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      Authors: Huynh Nguyen Doan Mai, Khanh Phan Thi Lan, Charin Techapun, Noppol Leksawasdi, Siraphat Taesuwan, Nattharika Hanprom, Norramon Sompakdee, Rojarej Nunta, Julaluk Khemacheewakul
      Pages: 1 - 14
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-09-20T06:20:49Z
      DOI: 10.1080/15428052.2021.1978363
       
  • Effect of Coconut Flour on Biscuit Quality

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      Authors: Rossaporn Jiamjariyatam, Piyanuch Roskhrua, Suriya Attiwittayaporn
      Pages: 1 - 15
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-09-20T06:18:56Z
      DOI: 10.1080/15428052.2021.1978362
       
  • Hurdle Technology Applied to Lucuma (Pouteria Lucuma) Fruit Pulp:
           Microbial Aspects

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      Authors: Fausto Humberto Cisneros, Maibely Estrada, Uziel Pimentel, Yuri Torres
      Pages: 1 - 13
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-09-19T03:59:10Z
      DOI: 10.1080/15428052.2021.1978365
       
  • Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends

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      Authors: Adewunmi Rahmat Giwa, Victor Enujiugha
      Pages: 1 - 14
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-09-05T04:06:22Z
      DOI: 10.1080/15428052.2021.1972889
       
  • Comparison Of Commercial Yeast Strains In Production Of Meads With
           Africanized Bee’s And Stingless Bee’s Honey

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      Authors: Carlos Eduardo Alves Dantas, Juliany Karoline Barros da Silva, Jonas Luiz Almada da Silva, Mayara Salgado Silva, Júlio Otávio Portela Pereira
      Pages: 1 - 12
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-09-05T04:03:23Z
      DOI: 10.1080/15428052.2021.1972888
       
  • Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free
           Muffins

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      Authors: Matheus Cardoso Vieira, Raquel Pischke Garske, Patrik de Souza Rocha, Letícia da Fontoura Xavier Costa, Ana Raisa Nunes Paiva, Roberta Cruz Silveira Thys
      Pages: 1 - 16
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-09-01T10:29:45Z
      DOI: 10.1080/15428052.2021.1971132
       
  • 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
       
  • Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in
           Reducing Sodium

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      Authors: Jamila Barbosa, Geni Rodrigues Sampaio, Maria Elisabeth Machado Pinto-e-Silva, Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres
      Pages: 1 - 19
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-07-30T10:42:00Z
      DOI: 10.1080/15428052.2021.1955794
       
  • The Influence of Cooked Grated African Walnut on the Nutritional
           Composition, Antioxidant and Sensorial Properties of a Cookie Snack

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      Authors: Beatrice Mofoluwaso Fasogbon, Femi Fidelis Akinwande, Oluwaseun Hannah Ademuyiwa, Oluwaseun Peter Bamidele
      Pages: 1 - 14
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-07-28T04:35:58Z
      DOI: 10.1080/15428052.2021.1955797
       
  • Comparing Backslopped and Spontaneous Fermentation Based on the Chemical
           Composition and Sensory Properties of Gari

         This is an Open Access Article Open Access Article

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      Authors: Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Emmanuel O. Alamu, Busie Maziya-Dixon
      Pages: 1 - 17
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-07-27T04:03:06Z
      DOI: 10.1080/15428052.2021.1955792
       
  • Chemical and Sensory Characteristics of Extruded Snack from Selected
           Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia
           Africana) Seed

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      Authors: K. K. Olatoye, G. L. Arueya
      Pages: 1 - 17
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-07-23T10:33:31Z
      DOI: 10.1080/15428052.2021.1955795
       
  • Is There a Relationship between Empowering Chefs and the Culinary
           Creativity Process'

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      Authors: Muhammed Haykir, Osman Çalışkan
      Pages: 1 - 26
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-07-23T08:28:16Z
      DOI: 10.1080/15428052.2021.1955793
       
  • Apples (Malus Domestica Borkh) Minimally Processed Biofortified with
           Nanoencapsulated β-carotene

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      Authors: Mércia Maria Alfinete Sulumindine Inroga, Médelin Marques da Silva, Rufino Fernando Flores Cantillano, Karina Paese, Sílvia Stanisçuaski Guterres, Simone Hickmann Flôres, Alessandro de Oliveira Rios
      Pages: 1 - 15
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-07-19T04:28:02Z
      DOI: 10.1080/15428052.2021.1948479
       
  • Optimization of Bread Quality of Wheat Flour with Psyllium Addition by
           Using Response Surface Methodology

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      Authors: Silvia Mironeasa, Georgiana Gabriela Codină
      Pages: 1 - 16
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-07-08T06:22:42Z
      DOI: 10.1080/15428052.2021.1948480
       
  • The Effect of Different Types of Sugars on the Physicochemical
           Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba
           Jellies

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      Authors: Vitória Regina Pinto, Ana Clara Costa Dias, Flávio Santos de Assis, Lais Cristina Barbosa, Paloma Cristina dos Santos, Juliana Josh Silva Alves, Izabela Vivarelli Barboza, Camila Carolinne Martins Gomes, Izabela Silva dos Santos, Reginaldo de Souza Monteiro, Luciana Rodrigues da Cunha, Kelly Moreira Bezerra Gandra, Patrícia Aparecida Pimenta Pereira
      Pages: 1 - 18
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-06-27T06:46:48Z
      DOI: 10.1080/15428052.2021.1938774
       
  • Insights into the Art of Plating in Gastronomy: A Content Analysis of
           Master Chefs’ Perspectives

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      Authors: Hatice Cifci, Ilkay Gok, Ozan Atsiz, Ibrahim Cifci
      Pages: 1 - 26
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-06-17T11:41:48Z
      DOI: 10.1080/15428052.2021.1929634
       
  • Development and implementation of a model for promoting innovation in
           traditional food products through academic entrepreneurship

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      Authors: Leandro Oliveira, Eduardo L. Cardoso
      Pages: 1 - 10
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-06-16T10:07:52Z
      DOI: 10.1080/15428052.2021.1938773
       
  • Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva
           Pulp Enriched with Pleurotus Ostreatus

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      Authors: Aline Janaina Giunco, Marcelo Fossa Da Paz, Gustavo Graciano Fonseca
      Pages: 1 - 13
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-05-30T02:28:09Z
      DOI: 10.1080/15428052.2021.1929637
       
  • 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
       
  • 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
       
  • 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
       
  • 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
       
  • 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
       
  • Composition, Antinutrients and Antioxidant Capacity of Genipap (Genipa
           americana L.): Activity of Phenolic Constituents on the Thermal Stability
           of β-carotene

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      Authors: Jéssica Ribeiro, Hanna Barros, Eduardo Macedo Viana, Simone Gualberto, Andréa Silva, Cassiara Souza, Márcia Zanuto, Marcondes Silva
      Pages: 1 - 23
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-04-16T10:18:21Z
      DOI: 10.1080/15428052.2021.1914263
       
  • Physicochemical and Microbiological Changes during Salt Fermentation of
           Pangasius Steaks

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      Authors: G. Praveen Kumar, K.A Martin Xavier, Binaya Bhusan Nayak, H. Sanath Kumar, Venkateshwarlu Gudipati, Sushree Ratnamanjari Senapathi, Amjad Khansaheb Balange
      Pages: 1 - 17
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-04-12T06:45:53Z
      DOI: 10.1080/15428052.2021.1908198
       
  • Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing

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      Authors: Anila Wilson, T Anukiruthika, J.A Moses, C. Anandharamakrishnan
      Pages: 1 - 12
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-04-05T07:34:22Z
      DOI: 10.1080/15428052.2021.1901817
       
  • Nutritional Potential of Underutilized Pycnanthus angolensis Seeds in
           Ameliorating Protein Malnutrition in Nigeria

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      Authors: Kudirat Titilope Araoye, Wilson Ose Obeto, Dupe Temilade Otolowo, Opeyemi James Oje, Oluwatooyin Fararmade Osundahunsi
      Pages: 1 - 9
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-03-21T06:25:15Z
      DOI: 10.1080/15428052.2021.1901252
       
  • Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein
           Isolates

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      Authors: Viral Shukla, Alberto Carlos-Martínez, Yao Olive Li, Gabriel Davidov-Pardo
      Pages: 1 - 19
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-03-15T01:52:42Z
      DOI: 10.1080/15428052.2021.1888836
       
  • PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION
           AND SENSORY QUALITY AT A UNIVERSITY CANTEEN'

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      Authors: Natalie Marinho Dantas, Maria Elisabeth Machado Pinto-e-Silva, Zita Emanuela Martins, Rafaela Rodrigues Dutra, Karla Suzanne Florentino da Silva Chaves Damasceno, Olívia Pinho
      Pages: 1 - 18
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-03-12T03:27:39Z
      DOI: 10.1080/15428052.2021.1883176
       
  • Norovirus and Coronavirus Risks in Food Service Settings: A Systematic
           Review for Future Research

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      Authors: Bendegul Okumus
      Pages: 1 - 28
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-02-26T02:15:15Z
      DOI: 10.1080/15428052.2021.1888835
       
  • Development and Evaluation of Multigrain Soup Sticks Based on
           Box–Behnken Design

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      Authors: D. D. Wadikar, Sangram S. Wandhekar, G.K. Sharma, AD Semwal
      Pages: 1 - 12
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-02-19T06:19:51Z
      DOI: 10.1080/15428052.2021.1884999
       
  • Effect of Ingredient combination and post frying centrifugation on oil
           uptake and associated quality attributes of a fried snack

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      Authors: Y. O. Odunlami, O. P. Sobukola, A. A. Adebowale, S. A. Sanni, L. O. Sanni, F. F. Ajayi, O. R. Faloye, K. Tomslin
      Pages: 1 - 19
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-02-15T10:34:30Z
      DOI: 10.1080/15428052.2021.1885000
       
  • Evaluation of Moringa and Lavandula extracts as natural antioxidants in
           tilapia fish burger

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      Authors: L. A. Delfino, L. G. B. Mattje, M. Silva, M. C. Araujo, L. Tormen, E. M. Bainy
      Pages: 1 - 16
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-02-12T06:21:00Z
      DOI: 10.1080/15428052.2021.1883494
       
  • Effect of β-cyclodextrin on the Survival of Alginate–Xanthan
           Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions
           and Frozen Yogurt

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      Authors: Amanda Brito Hain, Izabella Tondolo Gomes, Raquel Guttierres Gomes, Rita de Cássia Bergamasco
      Pages: 1 - 12
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-02-12T06:20:29Z
      DOI: 10.1080/15428052.2021.1884997
       
  • Valorization of Baby Carrot Processing Waste

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      Authors: Samir Amin, Stephanie Jung, Iksoon Kang, Ali Duval
      Pages: 1 - 17
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-02-02T03:39:19Z
      DOI: 10.1080/15428052.2021.1879338
       
  • Influence of Fermentation on Macro and Micro Nutrient of Toddler Formula

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      Authors: Kikelomo Patricia Adejuwon, Oluwatooyin Faramade Osundahunsi, Timilehin David Oluwajuyitan, Matthew Olusola Oluwamukomi
      Pages: 1 - 21
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-01-31T04:21:12Z
      DOI: 10.1080/15428052.2021.1879337
       
  • Production and Physical, Chemical, Microbiological, and Sensory
           Characterization of Extra Fruit Jam

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      Authors: Thales Henrique Barreto Ferreira, Rafaela Rodrigues Basaglia, Tamires Marques Paes da Cunha, Mírian Luisa Faria Freitas
      Pages: 1 - 10
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-01-20T11:56:06Z
      DOI: 10.1080/15428052.2020.1862009
       
  • Pancit: Explicating the Culinary Safeguarding Culture of Philippine
           Noodles – The Case of Luzon Island

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      Authors: Jame Monren T. Mercado
      Pages: 1 - 25
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-01-20T10:11:19Z
      DOI: 10.1080/15428052.2020.1871146
       
  • Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the
           Production of Fiber-Rich Cookies Using Response Surface Methodology

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      Authors: Florence Abolaji Bello, Victoria Imaobong Bassey, Margaret Odudu Edet
      Pages: 1 - 20
      Abstract: .

      Citation: Journal of Culinary Science & Technology
      PubDate: 2021-01-15T03:00:20Z
      DOI: 10.1080/15428052.2020.1871147
       
 
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