International Journal of Gastronomy and Food Science This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients
Publication date: Available online 20 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Carina L. Fernández, Mara C. Romero, Fabiana Rolhaiser, Ricardo A. Fogar, Mirtha M. Doval (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 21, 2021 Category: Food Science Source Type: research

Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment
Publication date: Available online 21 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Larissa Pires Ferigolo, Susana de Oliveira Elias, Danielle Carmo da Silva, Stefani Machado Lopes, Mercedes Passos Geimba, Eduardo Cesar Tondo (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 21, 2021 Category: Food Science Source Type: research

Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Publication date: Available online 15 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Michael Bom Frøst, Anna Hartmann, Mikael Agerlin Petersen, Lars Duelund, Ole G. Mouritsen (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 16, 2021 Category: Food Science Source Type: research

Determination of proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights
Publication date: Available online 14 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): L. Gómez-Limia, N. Cobas, S. Martínez (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 14, 2021 Category: Food Science Source Type: research

In praise of complexity: from gastronomy to gastrology
Publication date: Available online 12 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Iñaki Martínez de Albeniz (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 12, 2021 Category: Food Science Source Type: research

Consumer and food changes in Mexican households during maximal contingency in the COVID-19 pandemic
Publication date: Available online 8 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Angélica Espinoza-Ortega, Carlos G. Martínez-García, Edgar Rojas-Rivas, Yair Fernández-Sánchez, Stefanie Y. Escobar-López, Laura Sánchez-Vegas (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 9, 2021 Category: Food Science Source Type: research

Development of a no added sugar kombucha beverage based on germinated corn
Publication date: Available online 8 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Álvarez Ron Francisco, de la Rosa Morón José, Hernández Igor (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 9, 2021 Category: Food Science Source Type: research

“Stay At Home With Bakery Products” Can Be Public Motto of Quarantine Days in the Early Period of COVID-19 Outbreak: A Nutritional Infodemiology Study
Publication date: Available online 8 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Elif Günalan (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 9, 2021 Category: Food Science Source Type: research

Acceptability of insect ingredients by innovative student chefs: An exploratory study
Publication date: Available online 8 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Alexandra Dion-Poulin, Mylène Turcotte, Sophia Lee-Blouin, Véronique Perreault, Véronique Provencher, Alain Doyen, Sylvie L. Turgeon (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 9, 2021 Category: Food Science Source Type: research

Effect of whey protein and mixed flours on the quality parameters of gluten-free breads
Publication date: Available online 5 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Marina R. Komeroski, Raísa V. Homem, Helena de O. Schmidt, Fernanda C. Rockett, Larissa de Lira, Deise Vitória da Farias, Tarso L. Kist, Divair Doneda, Alessandro de O. Rios, Viviani Ruffo de Oliveira (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 6, 2021 Category: Food Science Source Type: research

Náttúra by Kitchen Theory: An immersive multisensory dining concept
Publication date: Available online 5 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jozef Youssef, Charles Spence (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 6, 2021 Category: Food Science Source Type: research

Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
Publication date: Available online 30 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ilyas Atalar, Abdullah Kurt, Osman Gul, Fehmi Yazici (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 1, 2021 Category: Food Science Source Type: research

Attributes of the service that influence and predict satisfaction in typical gastronomy
Publication date: Available online 30 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mauricio Carvache-Franco, Miguel Orden-Mejía, Wilmer Carvache-Franco, Diana Zambrano-Conforme, Orly Carvache-Franco (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 30, 2021 Category: Food Science Source Type: research

Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)
Publication date: Available online 24 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): María Abenoza, Ana Cristina Sánchez-Gimeno (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 25, 2021 Category: Food Science Source Type: research

Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America
Publication date: Available online 24 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gina Patricia Suárez-Cáceres, Víctor M. Fernández-Cabanás, José Lobillo-Eguíbar, Luis Pérez-Urrestarazu (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 25, 2021 Category: Food Science Source Type: research