Journal of Culinary Science & Technology

Comparison of Techno-Functional Properties and Chemical Composition of Three Pigeon Pea Varieties for Their Potential as Frying Coating Batter

Pub Date : 2024-07-27 DOI: 10.1080/15428052.2024.2382467 Nisha Chhabra, Jaspreet Kaur, Navjot Kaur, Amarjeet Kaur, Poonam Aggarwal, Mahesh K. Samota

Physicochemical Attributes and Dynamic-Mechanical Properties of a Traditional Himalayan Cheese – Kalari

Pub Date : 2024-07-27 DOI: 10.1080/15428052.2024.2384437 Farah Naqash, Chandrakala Ravichandran, Ashutosh Upadhyay, Omeera Ayob, Khalid Bashir

Assessment of Phenolic Compound Bioaccessibility in Yerba Mate-Supplemented Bread via in vitro Gastrointestinal Simulation

Pub Date : 2024-07-18 DOI: 10.1080/15428052.2024.2362369 G. Santetti, Marina Volpato Dacoreggio, H. Inácio, Bruna Rafaela da Silva Monteiro Wanderley, Isabel Cristina da Silva Haas, B. Biduski, R. Hoff, T. Bertolin, C. B. Fritzen Freire, Luiz Carlos Gutkoski, R. D. de Mello Castanho Amboni