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.

The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt
Publication date: Available online 23 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Weysser Felipe Cândido de Souza, Carlos Roberto Souza do Amaral, Priscilla Diniz Lima da Silva Bernardino (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 24, 2021 Category: Food Science Source Type: research

When sustainable cuisine imaginaries become unsustainable: storage and preservation practices in Swedish restaurants
Publication date: Available online 24 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Julia C. Carrillo Ocampo, Matilda Marshall, Lotte Wellton, Inger M. Jonsson (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 24, 2021 Category: Food Science Source Type: research

Michelin stars shine brightly, but are they profitable?
Publication date: Available online 24 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Natalia Daries, Jordi Moreno-Gené jordi, Eduard Cristóbal-Fransi (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 24, 2021 Category: Food Science Source Type: research

Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses
Publication date: Available online 22 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kamila de Lima Santos, Carlos Artur Nascimento Alves, Francisca Moisés de Sousa, Thaisa Abrantes Souza Gusmão, Elenilson G. Alves Filho, Lucicléia Barros de Vasconcelos (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 23, 2021 Category: Food Science Source Type: research

Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion
Publication date: Available online 22 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 23, 2021 Category: Food Science Source Type: research

Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey
Publication date: Available online 21 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ramazan EREN, Merve ÇETİN, Ayşe EREN, Kadir ÇETİN (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 22, 2021 Category: Food Science Source Type: research

Nudging plant-based meals through the menu
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): Federico J.A. Perez-Cueto (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 21, 2021 Category: Food Science Source Type: research

Neophobia and Seaweed consumption: Effects on consumer attitude and willingness to consume seaweed
Publication date: Available online 18 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Chema Losada-López, Domingo Calvo Dopico, José Andrés Faíña-Medín (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 20, 2021 Category: Food Science Source Type: research

Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): Iuri Baptista, Dominique Valentin, Erick Saldaña, Jorge Behrens (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 17, 2021 Category: Food Science Source Type: research

Chefs and artists in dialogue – about the use of food as a sensual and conceptual medium in contemporary art and cuisine
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): Felix Bröcker (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 17, 2021 Category: Food Science Source Type: research

Pâte à Choux, a Love Story: Expressions of a culinarian—a serious pupil of culinary arts
Publication date: Available online 15 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kai-Sean Lee (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 17, 2021 Category: Food Science Source Type: research

Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt
Publication date: Available online 15 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Aurea Bernardino-Nicanor, Pedro Mancera-Castro, María Eugenia Ramírez-Ortíz, Gerardo Acosta-García, Leopoldo González Cruz (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 17, 2021 Category: Food Science Source Type: research

Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking
Publication date: Available online 16 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): S.A.T.O. Yoko, H.A.Y.A.S.H.I. Sayako, H.A.C.H.I.K.A.W.A. Risa, K.A.S.A.I. Midori (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 17, 2021 Category: Food Science Source Type: research

Manyisig: The Culinary Heritage Significance of Sisig in Angeles City, Pampanga, Philippines
Publication date: Available online 15 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Darren Jesley Cadiogan, Shienelle Crystal H. Dy, Christine Joy Lauren T. Opaco, Rachel D. Rodriguez, Jan Timothy T. Tan, Kenneth A. Villanueva, Jame Monren T. Mercado (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 15, 2021 Category: Food Science Source Type: research

Nudging through the menu towards plant-based meals
Publication date: Available online 15 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Federico J.A. Perez-Cueto (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 15, 2021 Category: Food Science Source Type: research