Journal of Culinary Science & Technology, Volume 12, Issue 2 (2014)

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Journal of Culinary Science & Technology, Volume 12, Issue 2 (2014)

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Call For Papers

Announcement
Call for Papers
Page: 99
Published online: 14 Mar 2014
CitationforCall for Papers | Full Text | PDF (60.9 KB)
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Original Articles

Article
Optimizing the Color of French Fries: A Review
Batsirai Chipurura, Grace Nyasha Mushonga & Felicitas Pswarayi
Pages: 100-108
Published online: 14 Mar 2014
AbstractforOptimizing the Color of French Fries: A Review | Full Text | References | PDF (109.7 KB)
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Article
Pasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours
H. Adegoke Bakare, Oluwatooyin F. Osundahunsi, Mojisola O. Adegunwa & Joseph O. Olusanya
Pages: 109-127
Published online: 14 Mar 2014
AbstractforPasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours | Full Text | References | PDF (222.2 KB)
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Article
Preadolescent Preference for Chocolate Milk Sweetened with Stevia and Sucrose: Pilot Test
Marta R. Verruma-Bernardi, Kiwon Lee & Peter L. Bordi
Pages: 128-136
Published online: 14 Mar 2014
AbstractforPreadolescent Preference for Chocolate Milk Sweetened with Stevia and Sucrose: Pilot Test | Full Text | References | PDF (117.9 KB)
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Article
The Sustainability of Food Served at Wedding Banquets
Erin Flood, Sandra Kapoor & Belinda de Villa-Lopez
Pages: 137-152
Published online: 14 Mar 2014
AbstractforThe Sustainability of Food Served at Wedding Banquets | Full Text | References | PDF (333.4 KB)
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Article
Development of Tomato Sambar Paste Stabilized by Hurdle Technology and Evaluation of Storage Stability
Tanushree Maity & P. S. Raju
Pages: 153-167
Published online: 14 Mar 2014
AbstractforDevelopment of Tomato Sambar Paste Stabilized by Hurdle Technology and Evaluation of Storage Stability | Full Text | References | PDF (191 KB)
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Article
Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips
Buliyaminu Adegbemiro Alimi, Taofik Akinyemi Shittu & Lateef Oladimeji Sanni
Pages: 168-180
Published online: 14 Mar 2014
AbstractforEffect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips | Full Text | References | PDF (192.3 KB)
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Article
Psyllium as a Substitute for Gluten in Pastas
Renata Puppin Zandonadi, Raquel Braz Assunção Botelho & Wilma Maria Coelho Araújo
Pages: 181-190
Published online: 14 Mar 2014
AbstractforPsyllium as a Substitute for Gluten in Pastas | Full Text | References | PDF (113.3 KB)
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