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Volume 21, Issue 6

Journal of Culinary Science & Technology

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Journal of Culinary Science & Technology, Volume 21, Issue 6 (2023)

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Journal of Culinary Science & Technology, Volume 21, Issue 6 (2023)

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Vol 22, 2024 Volume 21, 2023 Vol 20, 2022 Vol 19, 2021 Vol 18, 2020 Vol 17, 2019 Vol 16, 2018 Vol 15, 2017 Vol 14, 2016 Vol 13, 2015 Vol 12, 2014 Vol 11, 2013 Vol 10, 2012 Vol 9, 2011 Vol 8, 2010 Vol 7, 2009 Vol 6, 2008 Vol 5, 2006-2007 Vol 4, 2005 Vol 3, 1998-2005 Vol 2, 1996 Vol 1, 1994-1995

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Research Article

Article

Improvement of Structural and Nutritional Quality of Gluten Free Pasta

Nilgün Ertaş, Mine Aslan & Asuman Çevik

Pages: 867-885

Published online: 05 Jan 2022

AbstractforImprovement of Structural and Nutritional Quality of Gluten Free Pasta | Full Text | References | PDF (3.7 MB) | EPUB

526 Views
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Article

Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages

Vanessa Frühauf, Mariana Egea, Thais Hernandes & Katiuchia Takeuchi

Pages: 886-902

Published online: 09 Feb 2022

441 Views
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Article

Relationships between Cuisine Quality, Food Image, Feelings, Recommendation and Revisit Intention: Gaziantep Case

Irfan Yazicioğlu, Emrah Keskin & Nevres Sezen

Pages: 903-921

Published online: 01 Feb 2022

AbstractforRelationships between Cuisine Quality, Food Image, Feelings, Recommendation and Revisit Intention: Gaziantep Case | Full Text | References | PDF (766.6 KB) | EPUB

813 Views
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Article

Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders

Olalekan Jimi Adebowale & Adeyemi A. Adeyanju

Pages: 922-931

Published online: 11 Feb 2022

AbstractforEvaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders | Full Text | References | PDF (447 KB) | EPUB

148 Views
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Article

Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails

Sami Humaid, Dhriti Nayyar, Jason Bolton, Robert Bayer & Denise I. Skonberg

Pages: 932-959

Published online: 22 Jan 2022

AbstractforPhysicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails | Full Text | References | PDF (1.9 MB) | EPUB

139 Views
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Article

Ice-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion

Noor Mohammed a, Padma Ishwarya, S & P. Nisha

Pages: 960-980

Published online: 20 Jan 2022

AbstractforIce-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion | Full Text | References | PDF (1.7 MB) | EPUB

348 Views
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Article

Changes in Physicochemical, Microbiological and Sensory Properties of Candy Incorporated with Basella Alba upon Storage

Law Pui Yan, Ng Yeen Linn, Mirushan Arunasalam, Tan Choon Hui, Shamala Salvamani & Gunasekaran Baskaran

Pages: 981-993

Published online: 27 Jan 2022

AbstractforChanges in Physicochemical, Microbiological and Sensory Properties of Candy Incorporated with Basella Alba upon Storage | Full Text | References | PDF (488.5 KB) | EPUB

139 Views
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Article

Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies

Juliane Oliveira Batista, Caroline Car Cordeiro, Suellen Jensen Klososki, Caroline Mongruel Eleutério Dos Santos, Gabriel Mathias Carneiro Leão, Tatiana Colombo Pimentel & Michele Rosset

Pages: 994-1004

Published online: 14 Feb 2022

AbstractforSpent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies | Full Text | References | PDF (1.4 MB) | EPUB

250 Views
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Article

Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes

Mircea Oroian, Georgiana Gabriela Codină & Adriana Dabija

Pages: 1005-1017

Published online: 12 Jan 2022

AbstractforQuality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes | Full Text | References | PDF (1.1 MB) | EPUB

259 Views
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Article

Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread

Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy & Jaganmohan Rangarajan

Pages: 1018-1040

Published online: 10 Feb 2022

205 Views
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Journal of Culinary Science & Technology (Vol.21, Iss.6, 2023)

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