Journal of Culinary Science & Technology, Volume 18, Issue 1 (2020)

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Journal of Culinary Science & Technology, Volume 18, Issue 1 (2020)

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Articles

Article
Unearthing the Potential of the Frafra potato (Solenostemon rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products
Charles Tortoe, Paa Toah Akonor, Francis Kusi, Peter Asungre Anabire, Robert Kawku Owusu & Constance Boateng
Pages: 1-12
Published online: 13 Jul 2018
AbstractforUnearthing the Potential of the Frafra potato (Solenostemon rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products | Full Text | References | PDF (879.2 KB) | EPUB
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Article
Effect of different cooking methods of Hibiscus surratensis L. leaf vegetable on nutritional, anti-nutritional composition, and antioxidant activities
Pavithra Moorthy, Murugan Rajan, Saikumar Sathyanarayanan, Kasipandi Muniyandi, Dhivya Sivaraj, Sreeja Puthanpura Sasidharan & Parimelazhagan Thangaraj
Pages: 13-28
Published online: 15 Aug 2018
AbstractforEffect of different cooking methods of Hibiscus surratensis L. leaf vegetable on nutritional, anti-nutritional composition, and antioxidant activities | Full Text | References | PDF (1.4 MB) | EPUB
  • 236 Views
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Article
Chia (Salvia hispanica L.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage
Lorenza Rodrigues dos Reis Gallo, Raquel Braz Assunção Botelho, Verônica Cortez Ginani, Lívia de Lacerda de Oliveira, Roberta Figueiredo Resende Riquette & Eliana dos Santos Leandro
Pages: 29-39
Published online: 06 Aug 2018
AbstractforChia (Salvia hispanica L.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage | Full Text | References | PDF (910.4 KB) | EPUB
  • 697 Views
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Article
Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics
Raquel P. F. Guiné, Carina Santos, Celeste Rocha, Christelle Marques, Claudia Rodrigues, Filipa Manita, Filipe Sousa, Márcia Félix, Sílvia Silva & Susana Rodrigues
Pages: 40-53
Published online: 28 Aug 2018
AbstractforWhey-Bread, an Improved Food Product: Evaluation of Textural Characteristics | Full Text | References | PDF (1.5 MB) | EPUB
  • 190 Views
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Article
Quality Evaluation and Acceptability of Cookies Produced From Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends
Samuel Ayofemi Olalekan Adeyeye
Pages: 54-66
Published online: 01 Aug 2018
AbstractforQuality Evaluation and Acceptability of Cookies Produced From Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends | Full Text | References | PDF (1,007 KB) | EPUB
  • 460 Views
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