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.

Are you looking for special menu? An examination of Variety Seeking Behavior for Special Menu (VaSM) model
Publication date: Available online 24 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Young Hoon Kim, Pla Sauerwald, Kassara Sukpatch (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 26, 2020 Category: Food Science Source Type: research

Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract
Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Irem Omurtag Korkmaz, Cansu Bilici, Serol Korkmaz (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 26, 2020 Category: Food Science Source Type: research

In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour
Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Rajan Sharma, B.N. Dar, Savita Sharma, Baljit Singh (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 24, 2020 Category: Food Science Source Type: research

Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties
Publication date: Available online 21 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Lorena Machado Farias, Carlos Artur Nascimento Alves, Juliana Nascimento da Costa, Paulina Mata, Paulo Henrique Machado de Sousa (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 22, 2020 Category: Food Science Source Type: research

Tempoyak: Fermented durian paste of Malay ethnic and its functional properties
Publication date: Available online 17 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yolanda Victoria Rajagukguk, Marcellus Arnold (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 19, 2020 Category: Food Science Source Type: research

Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems
Publication date: Available online 17 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gabriella de Figueiredo Melo Villas Boas, Raquel Braz Assunção Botelho, Rita de Cassia Coelho de Almeida Akutsu, Renata Puppin Zandonadi (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 17, 2020 Category: Food Science Source Type: research

Polyphenols and Processing Degree of Food (NOVA System): Determining the Association in a University Menu
Publication date: Available online 14 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Dayane Franciely Conceição Santos, Milene Abreu Souza, André Quintão de Almeida, Izabela Maria Montezano de Carvalho (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 16, 2020 Category: Food Science Source Type: research

Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls
Publication date: Available online 14 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tainá Fernandes Drub, Fernanda Garcia dos Santos, Ana Carolina Ladeia Solera Centeno, Vanessa Dias Capriles (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 16, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: December 2020Source: International Journal of Gastronomy and Food Science, Volume 22Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 12, 2020 Category: Food Science Source Type: research

Elaboration of a mixed beverage from HIBISCUS tea Andcoconut water: Evaluation of antioxidant and Sensoryproperties
Publication date: Available online 8 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Maria Carvalho de Castro, Carlos Artur Nascimento Alves, Kamila de LimaSantos, Ebenezér de Oliveira Silva, Ídila Maria da Silva Araújo, Lucicléia Barros deVasconcelos (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 9, 2020 Category: Food Science Source Type: research

Gastronomy in early 19th Century Paris: Divergent Views of Food-writers Grimod de La Reynier and Jean-Anthelme Brillat-Savarin on “the first restaurateur”, Antoine Beauvilliers
Publication date: Available online 2 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Leon G. Fine (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 3, 2020 Category: Food Science Source Type: research

Elaboration and quality Control of the piracui from trahira (Hoplias malabaricus) during storage
Publication date: Available online 29 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Zélia Maia Neta, Neiva Maria de Almeida, Cristiani Viegas Brandão Grisi, Solange de Sousa, Angela Maria Tribuzy de Magalhães Cordeiro (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 30, 2020 Category: Food Science Source Type: research

Do metallic-coated cups affect the perception of specialty coffees? An exploratory study
Publication date: Available online 23 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Fabiana M. Carvalho, Charles Spence (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 24, 2020 Category: Food Science Source Type: research

Comparison of a flavor enhancer made with locally available ingredients against commercially available Mono Sodium Glutamate
Publication date: Available online 23 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): K.N. Wijayasekara, J. Wansapala (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 24, 2020 Category: Food Science Source Type: research

Traditional non-distilled fermented beverages from Mexico to based on maize: an approach to Tejuino beverage
Publication date: Available online 17 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ángel Eduardo Rubio-Castillo, Lourdes Santiago-López, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza, Sonia Guadalupe Sáyago-Ayerdi, Aarón Fernando González-Córdova (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 17, 2020 Category: Food Science Source Type: research