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.

Soft gels from bovine colostrum
Publication date: Available online 10 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Judith Hege, Marta Ghebremedhin, Bhagyashri L. Joshi, Christine Schreiber, Thomas A. Vilgis (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 12, 2020 Category: Food Science Source Type: research

Effects of moisture content and expansion method on the technological and sensory properties of white popcorn
Publication date: Available online 11 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lázaro da Costa Corrêa Cañizares, Newiton da Silva Timm, Adriano Hirsch Ramos, Henrique Passos Neutzling, Cristiano Dietrich Ferreira, Maurício de Oliveira (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 12, 2020 Category: Food Science Source Type: research

Barley bread with improved sensory and antioxidant properties
Publication date: Available online 4 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): María del Carmen Robles-Ramírez, Emmanuel Ortega-Robles, Ricardo Monterrubio-López, Rosalva Mora-Escobedo, María del Carmen Beltrán-Orozco (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 5, 2020 Category: Food Science Source Type: research

Overcoming the Food Neophobia Towards Science-based Cooked Food: The Supplier Perspective
Publication date: Available online 4 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ibrahim Cifci, Sehnaz Demirkol, Gizem Kandemir Altunel, Hatice Cifci (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 5, 2020 Category: Food Science Source Type: research

Development of Gluten-free Corn Bread Enriched with Anchovy Flour Using TOPSIS Multi-Criteria Decision Method
Publication date: Available online 3 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Volkan Arif YILMAZ, Ilkay KOCA (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - November 3, 2020 Category: Food Science Source Type: research

Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat
Publication date: Available online 30 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Julia Babikova, Ulrich Hoeche, John Boyd, Francesco Noci (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 31, 2020 Category: Food Science Source Type: research

Umami potential of Nordic squid (Loligo forbesii)
Publication date: Available online 27 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charlotte Vinther Schmidt, Mahesha M. Poojary, Ole G. Mouritsen, Karsten Olsen (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 28, 2020 Category: Food Science Source Type: research

Influence of the Addition of Chia Seeds and Germinated Seeds and Sprouts on the Nutritional and Beneficial Properties of Yogurt
Publication date: Available online 28 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Merve Eda Eker, Sibel Karakaya (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 28, 2020 Category: Food Science Source Type: research

Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. nuttalliae) flour: rheological, textural, and sensorial properties
Publication date: Available online 25 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Carlos Enrique Sánchez-Villa, Rosalba Zepeda-Bautista, María Eugenia Ramírez-Ortiz, Luis Jorge Corzo-Ríos (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 25, 2020 Category: Food Science Source Type: research

Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods
Publication date: Available online 20 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tolulope J. Ashaolu, Joseph O. Ashaolu (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 21, 2020 Category: Food Science Source Type: research

Kombucha: Review
Publication date: Available online 20 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Raquel Macedo Dantas Coelho, Aryelle Almeida, Rafael Queiroz Gurgel do Amaral, Robson Nascimento da Mota, Paulo Henrique M. de Sousa (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 21, 2020 Category: Food Science Source Type: research

Contemporary Foods – Can They Become New Comfort Foods or Simply Mimic Them?
Publication date: Available online 18 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Vinícius Rodrigues Arruda Pinto, Gustavo Leite Milião, Douglas Fernando Balbino, Suzana Maria Della Lucia, Márcia Teixeira Cristina Ribeiro Vidigal, Laura Fernandes Melo Cabral, Samuel José Silva Soares da Rocha, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 19, 2020 Category: Food Science Source Type: research

Reasons for eating insects? Responses and reflections among Swedish consumers
Publication date: Available online 15 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): M. Nyberg, V. Olsson, K. Wendin (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 16, 2020 Category: Food Science Source Type: research

Indigenous Crops and cultural dynamics in the markets of Nakuru County, Kenya
Publication date: Available online 15 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Michele Filippo Fontefrancesco, Dauro Mattia Zocchi (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 16, 2020 Category: Food Science Source Type: research

Current Uses of Andean Roots and Tuber Crops in South American Gourmet Restaurants
Publication date: Available online 15 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gaia Luziatelli, Marten Sørensen, Sven-Erik Jacobsen (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 16, 2020 Category: Food Science Source Type: research