Journal of Culinary Science & Technology, Volume 22, Issue 3 (2024)

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Journal of Culinary Science & Technology, Volume 22, Issue 3 (2024)

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The Nexus of Plant-Based Markets, Technological Advancements, Health and Safety Protocols, and Future Trajectories
Imran Ahmad
Pages: 373-385
Published online: 13 May 2024
AbstractforThe Nexus of Plant-Based Markets, Technological Advancements, Health and Safety Protocols, and Future Trajectories | Full Text | References | PDF (281.8 KB) | EPUB
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Research Article

Article
Experimental Identification of Thermal Steam Pressure Sensitivity of ω-3 Fatty Acids in Fish
Aydin Kilic
Pages: 386-401
Published online: 16 Mar 2022
AbstractforExperimental Identification of Thermal Steam Pressure Sensitivity of ω-3 Fatty Acids in Fish | Full Text | References | PDF (616.6 KB) | EPUB
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Article
Changes in the Antioxidant Micronutrients and Volatile Metabolomics Profile of Selected Edible Vegetables Cooked with Coconut Milk and Heat Extracted Coconut Oil
H. G. Nadini Dewangani, Bimali Jayawardena, N. V. Chandrasekara & W. A. L. Chandrasiri Waliwita
Pages: 402-424
Published online: 28 Mar 2022
AbstractforChanges in the Antioxidant Micronutrients and Volatile Metabolomics Profile of Selected Edible Vegetables Cooked with Coconut Milk and Heat Extracted Coconut Oil | Full Text | References | PDF (1.3 MB) | EPUB
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Article
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
Paola Cáceres, Nevenka Juretić, Luna Segovia & Constanza Rivera
Pages: 425-443
Published online: 02 Apr 2022
AbstractforExploration of Taste and Preferences for Primary Flavors, Flavor Combinations, Aromatic Flavors and Ethnic Flavors: An Approach to the Acceptability of Culinary Diversity in Chile | Full Text | References | PDF (1.5 MB) | EPUB
  • 169 Views
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Article
Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup
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: 444-479
Published online: 07 Apr 2022
AbstractforInsights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup | Full Text | References | PDF (5.6 MB) | EPUB
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Article
Are Psyllium Fiber and Flaxseed Flour An Exciting Combination of Ingredients in the Development of Gluten-free Vegan Bread?
Esther Nogueira Bernardes, Simone Hickmann Flôres & Roberta Cruz Silveira Thys
Pages: 480-495
Published online: 06 Apr 2022
AbstractforAre Psyllium Fiber and Flaxseed Flour An Exciting Combination of Ingredients in the Development of Gluten-free Vegan Bread? | Full Text | References | PDF (1.2 MB) | EPUB
  • 357 Views
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Article
Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts
Jale Çatak, Reyhan Çaman, Mustafa Yaman & Zafer Ceylan
Pages: 496-511
Published online: 30 Mar 2022
AbstractforEffect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts | Full Text | References | PDF (1.1 MB) | EPUB
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Article
Evaluation of Augmented Reality and Consumer Perceptions in Traditional Dishes
Rıdvan Solmaz & Yeliz Pekerşen
Pages: 512-532
Published online: 05 Apr 2022
AbstractforEvaluation of Augmented Reality and Consumer Perceptions in Traditional Dishes | Full Text | References | PDF (2.9 MB) | EPUB
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Article
Analysis of Scientific Production on Competencies Models in Culinary Arts Education on EBSCO, Web of Science and Scopus Databases
Douglas Vogel, Ana Paula Lisboa Sohn & Bruno Santucci de Oliveira
Pages: 533-546
Published online: 06 Apr 2022
AbstractforAnalysis of Scientific Production on Competencies Models in Culinary Arts Education on EBSCO, Web of Science and Scopus Databases | Full Text | References | PDF (954.2 KB) | EPUB
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Article
Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology
Emmanuel Kehinde Oke, Michael Ayodele Idowu, Khadijat Omobolaji Okanlawon, Abiodun Aderoju Adeola & Omobolanle Omowumi Olorode
Pages: 547-573
Published online: 29 Apr 2022
AbstractforProximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology | Full Text | References | PDF (2.6 MB) | EPUB
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Article
Florianópolis, Creative City of Gastronomy UNESCO
Douglas Vogel, Ana Paula Lisboa Sohn & Diva de Mello Rossini
Pages: 574-588
Published online: 26 Apr 2022
AbstractforFlorianópolis, Creative City of Gastronomy UNESCO | Full Text | References | PDF (343.4 KB) | EPUB
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