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Volume 18, Issue 2

Journal of Culinary Science & Technology

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Cover image for Journal of Culinary Science & Technology, Volume 18, Issue 2, 2020

Journal of Culinary Science & Technology, Volume 18, Issue 2 (2020)

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Journal of Culinary Science & Technology, Volume 18, Issue 2 (2020)

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Vol 22, 2024 Vol 21, 2023 Vol 20, 2022 Vol 19, 2021 Volume 18, 2020 Vol 17, 2019 Vol 16, 2018 Vol 15, 2017 Vol 14, 2016 Vol 13, 2015 Vol 12, 2014 Vol 11, 2013 Vol 10, 2012 Vol 9, 2011 Vol 8, 2010 Vol 7, 2009 Vol 6, 2008 Vol 5, 2006-2007 Vol 4, 2005 Vol 3, 1998-2005 Vol 2, 1996 Vol 1, 1994-1995

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Article

Effect of different additives on antiooxidant capacity of black tea

Jafar Mohammadzadeh Milani, Atefeh Amuzadeh & Ali Moetamedzadegan

Pages: 67-76

Published online: 31 Jul 2018

AbstractforEffect of different additives on antiooxidant capacity of black tea | Full Text | References | PDF (1,022.8 KB) | EPUB

170 Views
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Article

Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo

Aline Silva de Oliveira, Natalie Marinho Dantas & Maria Elisabeth Machado Pinto-E-Silva

Pages: 77-88

Published online: 15 Aug 2018

AbstractforConsumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo | Full Text | References | PDF (1.1 MB) | EPUB

172 Views
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Article

Development and Acceptance of an Ice Cream as Food Alternative for Cancer Patients

Francilene Gracieli Kunradi Vieira, Raquel Kuerten De Salles, Paloma Mannes, Akemi Arenas Kami, Telma Búrigo, Ana Paula Gines Geraldo & Yara Maria Franco Moreno

Pages: 89-97

Published online: 22 Aug 2018

AbstractforDevelopment and Acceptance of an Ice Cream as Food Alternative for Cancer Patients | Full Text | References | PDF (763.9 KB) | EPUB

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Article

Development and Evaluation of Quantity Recipes using Pulse Crops as Part of Dietetics Curriculum

Katie N. Brown, Katie R. Miner & Brooke D. Gutierrez

Pages: 98-115

Published online: 10 Oct 2018

AbstractforDevelopment and Evaluation of Quantity Recipes using Pulse Crops as Part of Dietetics Curriculum | Full Text | References | PDF (1.3 MB) | EPUB

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Article

Isolation of Beer-Spoiling Bacteria from Texas Craft Breweries

Mary Goodman, Jack A. Neal, Aaron Corsi & Sujata A. Sirsat

Pages: 116-123

Published online: 21 Aug 2018

AbstractforIsolation of Beer-Spoiling Bacteria from Texas Craft Breweries | Full Text | References | PDF (604.5 KB) | EPUB

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Article

Development of cheese wrapped in barks of reforestation trees

Frederico Teixeira Correa, Joshua Johannes van Mullem, Patrícia Teixeira Correa, Luiz Ronaldo de Abreu, João de Deus Souza Carneiro & Sandra Maria Pinto

Pages: 124-137

Published online: 21 Aug 2018

AbstractforDevelopment of cheese wrapped in barks of reforestation trees | Full Text | References | PDF (1.3 MB) | EPUB

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Article

The culinary intangible cultural heritage of UNESCO: a review of journal articles in EBSCO platform

Bruno Santucci Oliveira, Luciano Torres Tricárico, Ana Paula Lisboa Sohn & Nicolas Pontes

Pages: 138-156

Published online: 10 Sep 2018

AbstractforThe culinary intangible cultural heritage of UNESCO: a review of journal articles in EBSCO platform | Full Text | References | PDF (1.7 MB) | EPUB

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Retractions

Retraction

Statement of Retraction

Page: 157

Published online: 18 Dec 2018

CitationforStatement of Retraction | Full Text | PDF (86.1 KB) | EPUB

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