Works in Journal of Culinary Science & Technology, 2023, Vol 21, Issue 1

Results: 10

Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 139, doi. 10.1080/15428052.2021.1908198

By:

Kumar, G. Praveen;
Xavier, K. A. Martin;
Nayak, Binaya Bhusan;
Sanath Kumar, H.;
Gudipati, Venkateshwarlu;
Senapathi, Sushree Ratnamanjari;
Balange, Amjad Khansaheb

Publication type:

Article

Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 156, doi. 10.1080/15428052.2021.1910095

By:

Bordin Viera, Vanessa;
Piovesan, Natiéli;
Mello, Renius De Oliveira;
Barin, Juliano Smanioto;
Fogaça, Aline De Oliveira;
Bizzi, Cezar Augusto;
De Moraes Flores, Érico Marlon;
Dos Santos Costa, Ana Carolina;
Pereira, Diego Elias;
Soares, Juliana Késsia Barbosa;
Hashime Kubota, Ernesto

Publication type:

Article

Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 127, doi. 10.1080/15428052.2021.1901817

By:

Wilson, Anila;
Anukiruthika, T;
Moses, J.A;
Anandharamakrishnan, C.

Publication type:

Article

PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 18, doi. 10.1080/15428052.2021.1883176

By:

Dantas, Natalie Marinho;
Pinto-e-Silva, Maria Elisabeth Machado;
Martins, Zita Emanuela;
Dutra, Rafaela Rodrigues;
da Silva Chaves Damasceno, Karla Suzanne Florentino;
Pinho, Olívia

Publication type:

Article

Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 99, doi. 10.1080/15428052.2021.1888836

By:

Shukla, Viral;
Carlos-Martínez, Alberto;
Li, Yao Olive;
Davidov-Pardo, Gabriel

Publication type:

Article

Norovirus and Coronavirus Risks in Food Service Settings: A Systematic Review for Future Research.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 71, doi. 10.1080/15428052.2021.1888835

By:

Okumus, Bendegul

Publication type:

Article

Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 52, doi. 10.1080/15428052.2021.1885000

By:

Odunlami, Y. O.;
Sobukola, O. P.;
Adebowale, A. A.;
Sanni, S. A.;
Sanni, L. O.;
Ajayi, F. F.;
Faloye, O. R.;
Tomslin, K.

Publication type:

Article

Evaluation of Moringa and Lavandula extracts as natural antioxidants in tilapia fish burger.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 36, doi. 10.1080/15428052.2021.1883494

By:

Delfino, L. A.;
Mattje, L. G. B.;
Silva, M.;
Araujo, M. C.;
Tormen, L.;
Bainy, E. M.

Publication type:

Article

Nutritional Potential of Underutilized Pycnanthus angolensis Seeds in Ameliorating Protein Malnutrition in Nigeria.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 118, doi. 10.1080/15428052.2021.1901252

By:

Araoye, Kudirat Titilope;
Obeto, Wilson Ose;
Otolowo, Dupe Temilade;
Oje, Opeyemi James;
Osundahunsi, Oluwatooyin Fararmade

Publication type:

Article

Valorization of Baby Carrot Processing Waste.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 1, doi. 10.1080/15428052.2021.1879338

By:

Amin, Samir;
Jung, Stephanie;
Kang, Iksoon;
Duval, Ali

Publication type:

Article