Journal of Culinary Science & Technology, Volume 18, Issue 3 (2020)

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Journal of Culinary Science & Technology, Volume 18, Issue 3 (2020)

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Articles

Article
Development of New Dairy Products with Functional Ingredients
Raquel P. F. Guiné & Edite Teixeira De Lemos
Pages: 159-176
Published online: 01 Dec 2018
AbstractforDevelopment of New Dairy Products with Functional Ingredients | Full Text | References | PDF (1.4 MB) | EPUB
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Article
Dining Out: Restaurants and British Society in the 1930s
Phil Lyon
Pages: 177-191
Published online: 01 Dec 2018
AbstractforDining Out: Restaurants and British Society in the 1930s | Full Text | References | PDF (1.1 MB) | EPUB
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Notes

Note
Star Chefs and the Table: From Restaurant to Home-Based Culinary Experiences
Francesc Fusté-Forné
Pages: 192-200
Published online: 03 Jan 2019
AbstractforStar Chefs and the Table: From Restaurant to Home-Based Culinary Experiences | Full Text | References | PDF (805.3 KB) | EPUB
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Articles

Article
Acceptance of Using Cricket Flour as a Low Carbohydrate, High Protein, Sustainable Substitute for All-Purpose Flour in Muffins
Kate G. Burt, Takumi Kotao, Isimar Lopez, Jamie Koeppel, Avia Goldstein, Lalitha Samuel & Marina Stopler
Pages: 201-213
Published online: 03 Jan 2019
AbstractforAcceptance of Using Cricket Flour as a Low Carbohydrate, High Protein, Sustainable Substitute for All-Purpose Flour in Muffins | Full Text | References | PDF (951.2 KB) | EPUB
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Article
Characterization of Orange Passion Fruit Peel Flour and Its Use as an Ingredient in Bakery Products
Luzia Caroline Ramos dos Reis, Elizete Maria Pesamosca Facco, Mirian Salvador, Simone Hickmann Flôres & Alessandro de Oliveira Rios
Pages: 214-230
Published online: 30 Dec 2018
AbstractforCharacterization of Orange Passion Fruit Peel Flour and Its Use as an Ingredient in Bakery Products | Full Text | References | PDF (1.3 MB) | EPUB
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Article
Impact of the Drying Process on the Quality and Physicochemical and Mineral Composition of Baru Almonds (Dipteryx Alata Vog.) Impact of the Drying Process on Baru Almonds
Marina Campidelli, João de Deus Carneiro, E. C. Souza, Maisa Magalhães, Isaac Konig, Mariana Braga, Tamira Orlando, Sergio Domingos Simão, LIdiany Lima & E.V.B. Vilas Boas
Pages: 231-243
Published online: 13 Feb 2019
AbstractforImpact of the Drying Process on the Quality and Physicochemical and Mineral Composition of Baru Almonds (Dipteryx Alata Vog.) Impact of the Drying Process on Baru Almonds | Full Text | References | PDF (1 MB) | EPUB
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Article
An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder
A. O. Adeboye, O. A. Bolaji, B. M. Fasogbon & B. M. Okunyemi
Pages: 244-253
Published online: 06 May 2019
AbstractforAn Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder | Full Text | References | PDF (929.5 KB) | EPUB
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