International Journal of Gastronomy and Food Science International Journal of Gastronomy and Food Science RSS feedThis 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 Impact of Food Neophobia and Sensation Seeking of Foreign Tourists on the Purchase Intention of Traditional Turkish Food
Publication date: Available online 2 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kadri Koray Sivrikaya, Yeliz Pekerşen (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 4, 2020 Category: Food Science Source Type: research

Profiling Young Consumers’ Perceptions of GMO Products: A Case Study on Italian Undergraduate Students
Publication date: Available online 31 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nadia Palmieri, Mariarosaria Simeone, Carlo Russo, Maria Angela Perito (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 1, 2020 Category: Food Science Source Type: research

Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study
Publication date: Available online 29 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): María Mora, Gabriel López-Font, Elena Urdaneta, Laura Vázquez-Araújo, Leticia Coello-Lafuente, Carolina Chaya (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 29, 2020 Category: Food Science Source Type: research

Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption
Publication date: Available online 26 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Neide Torres de Castro, Lívia de Lacerda, Ernandes Rodrigues de Alencar, Raquel Braz Assunção Botelho (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 27, 2020 Category: Food Science Source Type: research

Effect of process modifications and binding materials on textural properties of rice noodles
Publication date: Available online 19 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): I.G.G. Kasunmala, S.B. Navarathne, I. Wickramasinghe (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 19, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: July 2020Source: International Journal of Gastronomy and Food Science, Volume 20Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 6, 2020 Category: Food Science Source Type: research

Applying food enzymes in the kitchen
Publication date: Available online 28 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ana Collados, Víctor Conversa, Marta Fombellida, Silvia Rozas, Jong Hun Kim, Juan Carlos Arboleya, Manuel Román, Laura Perezábad (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 28, 2020 Category: Food Science Source Type: research

How does it taste? Appreciation of insect-based snacks and its determinants
Publication date: Available online 20 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Clara Cicatiello, Andrea Vitali, Nicola Lacetera (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 22, 2020 Category: Food Science Source Type: research

Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training
Publication date: Available online 11 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Anders P.F. Herdenstam, Asgeir Nikolai Nilsen, Åsa Öström (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 13, 2020 Category: Food Science Source Type: research

Food trucks and food parks as a social innovation of eating out practice: a study in João Pessoa - Brazil
Publication date: Available online 8 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Marcelo de Souza Bispo, Larissa Lucena Almeida (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 9, 2020 Category: Food Science Source Type: research

Study on the Formulation and Optimization of functional soup mix of Solanum nigrum leaves
Publication date: Available online 8 April 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jagan Karthik S, Proshanta Guha (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 8, 2020 Category: Food Science Source Type: research

Texture, microstructure and volatile profile of structured guava using agar and gellan gum
Publication date: Available online 9 March 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juliana N. da Costa, Amanda R. Leal, Luis G.L. do Nascimento, Delane C. Rodrigues, Celli R. Muniz, Raimundo W. Figueiredo, Paulina Mata, João Paulo Noronha, Paulo Henrique M. de Sousa (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 10, 2020 Category: Food Science Source Type: research

Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico
Publication date: Available online 6 March 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Luis Jorge Corzo-Ríos, Xariss M. Sánchez-Chino, Anabertha Cardador-Martínez, Jorge Martínez-Herrera, Cristian Jiménez-Martínez (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 7, 2020 Category: Food Science Source Type: research

Review of Rick Fantasia French Gastronomy and the Magic of Americanism (Temple University Press: Philadelphia, 2018)
Publication date: Available online 19 February 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Máirtín Mac Con Iomaire (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 20, 2020 Category: Food Science Source Type: research

Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of Turkey cutlet
In this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is consumed at a low level in Turkey but the nutritional level of which is much closer to the red meat and which is far healthier than the meat, was cooked by means of the Sous Vide technique having many advantages. The effects of different Sous Vide cooking temperature-time combinations (65, 70, 75 °C x 20, 40, 60 min) on the physicochemical, microbiological, and sensory properties of the turkey cutlet samples were determined in detail. Based on the experimental analyzes, as the cooking temperature increased from 65 °C to 75 °C,...
Source: International Journal of Gastronomy and Food Science - February 15, 2020 Category: Food Science Source Type: research