Journal of Culinary Science & Technology, Volume 21, Issue 5 (2023)

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Journal of Culinary Science & Technology, Volume 21, Issue 5 (2023)

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Research Article

Article
Effect of Low-Frequency Ultrasonication on Red Wine Astringency
Imran Ahmad, Muhammad B. Sadiq, A. Liu, T-A. Benjamin & Barry H. Gump
Pages: 679-701
Published online: 16 Dec 2021
AbstractforEffect of Low-Frequency Ultrasonication on Red Wine Astringency | Full Text | References | PDF (1,019.8 KB) | EPUB
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Article
Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia
Natali López Mejía, Nelly Bibiana Morales Posada & Aycardo Emilio Robayo Rodríguez
Pages: 702-718
Published online: 28 Nov 2021
AbstractforStandardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia | Full Text | References | PDF (2.3 MB) | EPUB | Supplemental
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Article
COVID-19, Food Safety, and Consumer Preferences: Changing Trends and the Way Forward
Srinivasan Krishnamoorthy, J.A. Moses & C. Anandharamakrishnan
Pages: 719-736
Published online: 22 Dec 2021
AbstractforCOVID-19, Food Safety, and Consumer Preferences: Changing Trends and the Way Forward | Full Text | References | PDF (3.2 MB) | EPUB
  • 363 Views
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Article
Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil
Abiodun Folasade Akinsola, Ilesanmi Osasona, Emmanuel Temitope Akintayo, Tolulope Oluwasegun Siyanbola & Samuel Olatunde Omosebi
Pages: 737-758
Published online: 10 May 2022
AbstractforNutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil | Full Text | References | PDF (455.6 KB) | EPUB
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Article
The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage
Bruna Almeida Da Silva, Lúcia de Fátima Henriques Lourenço, Natácia Silva Silva, Gleyca de Jesus Costa Fernandes, Karlyene Sousa Da Rocha, Maria Regina S. Peixoto Joele & Eder Augusto Furtado Araújo
Pages: 759-776
Published online: 23 Dec 2021
AbstractforThe Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage | Full Text | References | PDF (3 MB) | EPUB
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Article
Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal
Adebanjo A. Badejo, Temitope Oduola, James A. Falarunu & Ayo O. Olugbuyi
Pages: 777-794
Published online: 08 Jan 2022
AbstractforPhysicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal | Full Text | References | PDF (528.7 KB) | EPUB
  • 145 Views
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Article
Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours
Ayo Oluwadunsin Olugbuyi, Sunday Abiodun Malomo, Oluwole Steve Ijarotimi & Tayo Nathaniel Fagbemi
Pages: 795-817
Published online: 29 Dec 2021
AbstractforAmino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours | Full Text | References | PDF (566.6 KB) | EPUB
  • 126 Views
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Article
Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea
Sara Micaelle Dos Anjos Lopes, Marcos Vidal Martins, Volnei Brito de Souza & Fabricio Luiz Tulini
Pages: 818-828
Published online: 30 Dec 2021
AbstractforEvaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea | Full Text | References | PDF (306.5 KB) | EPUB
  • 373 Views
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Article
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance
Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, Camila Faria Lima, Carolyne Pimentel Rosado, Ana Cláudia Campos, Renata Rangel Guimarães, Nathália Moura Nunes, Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio, Rafael Da Silva Cadena & Lilia Zago
Pages: 829-843
Published online: 02 Jan 2022
AbstractforExtra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance | Full Text | References | PDF (782.8 KB) | EPUB
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Article
The Impact of Perceived Corporate Social Responsibility on Dining Intention in US Restaurants: Focusing on Customers’ Health
Pei Liu & Eliza C. Tse
Pages: 844-865
Published online: 22 Dec 2021
AbstractforThe Impact of Perceived Corporate Social Responsibility on Dining Intention in US Restaurants: Focusing on Customers’ Health | Full Text | References | PDF (622.5 KB) | EPUB
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