Journal of Culinary Science & Technology, Volume 19, Issue 1 (2021)

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Journal of Culinary Science & Technology, Volume 19, Issue 1 (2021)

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Research Article

Article
The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures
Renata Ferraz, Simone Hickmann Flores, Jeverson Frazzon & Roberta Cruz Silveira Thys
Pages: 1-17
Published online: 15 Oct 2019
AbstractforThe Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures | Full Text | References | PDF (1.7 MB) | EPUB
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Article
Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours
Sunday O. Lawal, Atinuke O. Idowu, Sunday A. Malomo, Adebanjo A. Badejo & Tayo N. Fagbemi
Pages: 18-34
Published online: 24 Oct 2019
AbstractforEffect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours | Full Text | References | PDF (1.3 MB) | EPUB
  • 268 Views
  • 6 CrossRef citations
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Article
Defining the Current Position of the Gastronomy Field in Turkey
Faruk Seyitoğlu
Pages: 35-54
Published online: 14 Nov 2019
AbstractforDefining the Current Position of the Gastronomy Field in Turkey | Full Text | References | PDF (1.5 MB) | EPUB
  • 520 Views
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Article
Lemongrass Extract as a Natural Preservative of Cooked and Shredded Chicken Breast during Storage
Dirlei Diedrich Kieling, Melissa Furucava Delarco & Sandra Helena Prudencio
Pages: 55-66
Published online: 13 Dec 2019
AbstractforLemongrass Extract as a Natural Preservative of Cooked and Shredded Chicken Breast during Storage | Full Text | References | PDF (1 MB) | EPUB
  • 162 Views
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Article
Consumer Preference and Quality Expectations of Senescent Plantain Products
Doreen Dedo Adi, Ibok N Oduro & Charles Tortoe
Pages: 67-82
Published online: 22 Dec 2019
AbstractforConsumer Preference and Quality Expectations of Senescent Plantain Products | Full Text | References | PDF (1.3 MB) | EPUB
  • 185 Views
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Article
A Compositional and Sensorial Analysis of Gnocchi Stuffed with Spotted Sorubim Carcass Meat
Karoline Omizolo De Souza & Thaise Mariá Tobal
Pages: 83-92
Published online: 16 Jan 2020
AbstractforA Compositional and Sensorial Analysis of Gnocchi Stuffed with Spotted Sorubim Carcass Meat | Full Text | References | PDF (861.8 KB) | EPUB
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