Works in Journal of Culinary Science & Technology, 2023, Vol 21, Issue 5

Results: 10

The Impact of Perceived Corporate Social Responsibility on Dining Intention in US Restaurants: Focusing on Customers' Health.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 844, doi. 10.1080/15428052.2021.2016533

By:

Liu, Pei;
Tse, Eliza C.

Publication type:

Article

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 829, doi. 10.1080/15428052.2021.2016532

By:

Caldeira, Roberta Monteiro;
Miyahira, Roberta Fontanive;
Lima, Camila Faria;
Rosado, Carolyne Pimentel;
Campos, Ana Cláudia;
Guimarães, Renata Rangel;
Moura Nunes, Nathália;
Difonzo, Graziana;
Squeo, Giacomo;
Pasqualone, Antonella;
Caponio, Francesco;
Cadena, Rafael Da Silva;
Zago, Lilia

Publication type:

Article

Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 818, doi. 10.1080/15428052.2021.2016531

By:

Dos Anjos Lopes, Sara Micaelle;
Martins, Marcos Vidal;
de Souza, Volnei Brito;
Tulini, Fabricio Luiz

Publication type:

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.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 795, doi. 10.1080/15428052.2021.2016530

By:

Olugbuyi, Ayo Oluwadunsin;
Malomo, Sunday Abiodun;
Ijarotimi, Oluwole Steve;
Fagbemi, Tayo Nathaniel

Publication type:

Article

Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 777, doi. 10.1080/15428052.2021.2016529

By:

Badejo, Adebanjo A.;
Oduola, Temitope;
Falarunu, James A.;
Olugbuyi, Ayo O.

Publication type:

Article

The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 759, doi. 10.1080/15428052.2021.2016528

By:

Da Silva, Bruna Almeida;
de Fátima Henriques Lourenço, Lúcia;
Silva Silva, Natácia;
de Jesus Costa Fernandes, Gleyca;
Da Rocha, Karlyene Sousa;
Joele, Maria Regina S. Peixoto;
Araújo, Eder Augusto Furtado

Publication type:

Article

Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 737, doi. 10.1080/15428052.2021.2016527

By:

Akinsola, Abiodun Folasade;
Osasona, Ilesanmi;
Akintayo, Emmanuel Temitope;
Siyanbola, Tolulope Oluwasegun;
Omosebi, Samuel Olatunde

Publication type:

Article

COVID-19, Food Safety, and Consumer Preferences: Changing Trends and the Way Forward.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 719, doi. 10.1080/15428052.2021.2016526

By:

Krishnamoorthy, Srinivasan;
Moses, J.A.;
Anandharamakrishnan, C.

Publication type:

Article

Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 702, doi. 10.1080/15428052.2021.2002229

By:

López Mejía, Natali;
Morales Posada, Nelly Bibiana;
Robayo Rodríguez, Aycardo Emilio

Publication type:

Article

Effect of Low-Frequency Ultrasonication on Red Wine Astringency.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 679, doi. 10.1080/15428052.2021.2002228

By:

Ahmad, Imran;
Sadiq, Muhammad B.;
Liu, A.;
Benjamin, T-A.;
Gump, Barry H.

Publication type:

Article