Journal of Culinary Science & Technology, Volume 15, Issue 2 (2017)

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Journal of Culinary Science & Technology, Volume 15, Issue 2 (2017)

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Original Articles

Article
Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes
Purificación García-Segovia, Ana Moreno, Lourdes del Rocío Benítez, Mayra Alexandra Logroño, Janet Graciela Fonseca & Javier Martínez-Monzó
Pages: 89-100
Published online: 22 Aug 2016
AbstractforEffect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes | Full Text | References | PDF (1.1 MB)
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Article
Safety Issues in Traditional West African Foods: A Critical Review
Samuel Ayofemi Olalekan Adeyeye
Pages: 101-125
Published online: 23 Sep 2016
AbstractforSafety Issues in Traditional West African Foods: A Critical Review | Full Text | References | PDF (1.7 MB)
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Article
Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes
Massimiliano Renna, Francesco Di Gioia, Beniamino Leoni, Carlo Mininni & Pietro Santamaria
Pages: 126-142
Published online: 20 Sep 2016
AbstractforCulinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes | Full Text | References | PDF (1.3 MB)
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Article
Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins
Ana B. B. Bender, Caroline S. Speroni, Paulo R. Salvador, Bruno B. Loureiro, Naglezi M. Lovatto, Fernanda R. Goulart, Marlene T. Lovatto, Martha Z. Miranda, Leila P. Silva & Neidi G. Penna
Pages: 143-157
Published online: 20 Sep 2016
AbstractforGrape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins | Full Text | References | PDF (1 MB)
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Article
Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat
Samuel Ayofemi Olalekan Adeyeye
Pages: 158-170
Published online: 20 Sep 2016
AbstractforEffect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat | Full Text | References | PDF (1,000.2 KB)
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Article
Deriving Value from Customer Based Meal Experiences—Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal
Joachim Sundqvist & Ute Walter
Pages: 171-185
Published online: 23 Sep 2016
AbstractforDeriving Value from Customer Based Meal Experiences—Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal | Full Text | References | PDF (1.2 MB)
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