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.

Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments
Publication date: Available online 13 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cerón-Carrillo Teresa Gladys, Morales-Paredes Yesbek Rocío, Santiesteban-López Norma Angélica (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 13, 2021 Category: Food Science Source Type: research

Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties
Publication date: Available online 13 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ulisa Pachekrepapol, Yanin Kokhuenkhan, Jarinya Ongsawat (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 13, 2021 Category: Food Science Source Type: research

Influence of service attributes of food delivery application on customers' satisfaction and their behavioural responses: The IPMA approach
Publication date: Available online 9 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Pipatpong Fakfar (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 11, 2021 Category: Food Science Source Type: research

Food traditions and consumer preferences for cured meats: Role of information in geographical indications
Publication date: Available online 8 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Filippo Sgroi (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 9, 2021 Category: Food Science Source Type: research

The philosophy of taste education: Reading Jacques Puisais as a contemporary humanist-gastronome
Publication date: Available online 8 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Haruka Ueda (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 9, 2021 Category: Food Science Source Type: research

Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes
Publication date: Available online 8 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maite Domínguez-Fernández, Ángel Irigoyen, Angelina Vargas, Iziar A. Ludwig, María-Paz DE. Peña, Concepción Cid (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 9, 2021 Category: Food Science Source Type: research

A qualitative framework for the assessment of culinary recipes’ healthiness
Publication date: Available online 8 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Anice Milbratz de Camargo, Alyne Michelle Botelho, Moira Dean, Giovanna Medeiros Rataichesck Fiates (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 9, 2021 Category: Food Science Source Type: research

Nutrition competencies in food preparation professionals’ education and training
Publication date: Available online 9 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cesare Altavilla, Jose Miguel Comeche Guijarro, Pablo Caballero Pérez (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 9, 2021 Category: Food Science Source Type: research

Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales
Publication date: Available online 7 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cruz-Vazquez Celia, Villanueva-Carvajal Adriana, Estrada-Campuzano Gaspar, Dominguez-Lopez Aurelio (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 8, 2021 Category: Food Science Source Type: research

Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks
Publication date: Available online 3 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juliana Aparecida Correia Bento, Priscila Zaczuk Bassinello, Daisy Karione Morais, Menandes Alves de Souza Neto, Luiz Artur Mendes Bataus, Rosângela Nunes Carvalho, Márcio Caliari, Manoel Soares Soares Júnior (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 4, 2021 Category: Food Science Source Type: research

Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production
Publication date: Available online 1 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cibele Pinz Müller, Jessica Fernanda Hoffmann, Cristiano Dietrich Ferreira, Gabriela Werner Diehl, Rochele Cassanta Rossi, Valmor Ziegler (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 2, 2021 Category: Food Science Source Type: research

Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes
Publication date: Available online 1 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nelly Camila Yaruro Cáceres, Hector Suarez Mahecha, Alicia de Francisco, Sandra Milena Vásquez Mejia, Consuelo Diaz Moreno (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 2, 2021 Category: Food Science Source Type: research

Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking
Publication date: Available online 2 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sabrina Lobefaro, Claudia Piciocchi, Federica Luisi, Lorenzo Miraglia, Niko Romito, Roberto Luneia, Silvia Foti, Edoardo Mocini, Eleonora Poggiogalle, Andrea Lenzi, Lorenzo M. Donini (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 2, 2021 Category: Food Science Source Type: research

Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks
Publication date: Available online 2 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Berkay Keski̇n, Erdoğan Geskin (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 2, 2021 Category: Food Science Source Type: research

What is gastronomy for the French? An empirical study on the representation and eating model in contemporary France
Publication date: Available online 26 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Haruka Ueda, Jean-Pierre Poulain (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 27, 2021 Category: Food Science Source Type: research