发布求助
文献互助 智能选刊 最新文献

Journal of Culinary Science & Technology最新文献

筛选
英文 中文
Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders 姜蒜粉配高粱ogi粥的评价
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-02-11 DOI: 10.1080/15428052.2021.2024472
Olalekan J Adebowale, A. Adeyanju
{"title":"Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders","authors":"Olalekan J Adebowale, A. Adeyanju","doi":"10.1080/15428052.2021.2024472","DOIUrl":"https://doi.org/10.1080/15428052.2021.2024472","url":null,"abstract":"ABSTRACT Functional and physicochemical properties of sorghum-Ogi flour with added spices (ginger and garlic) powders at 2% and 4% (separately and in combination) were evaluated. Sensory evaluation was conducted on cooked blends using untrained panelists. The results showed that bulk density (0.75 g/ml – 0.33 gm/l), water absorption capacity (130–121%), and swelling capacity (8.86–6.47), pH (4.74–4.23) and total titratable acidity (0.27–0.17) of the samples decreased significantly, while the total soluble sugars were not significantly different. Sensory results showed that cooked Ogi samples differed in terms of color, taste, texture, and overall acceptance. Sample mixed with combined 2% garlic-4% ginger is the most preferred in terms of overall acceptability. There is an improvement in sensory attributes and the overall acceptability of sample with combined spices (2% garlic-4% ginger). Hence, Ogi with combined spices could be useful as food for the aged and sick people with little or no appetite.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"7 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75831245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread 菠萝蜜副产物:用作无酵饼的功能特性及应用范围
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-02-10 DOI: 10.1080/15428052.2022.2027307
Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy, Jaganmohan Rangarajan
{"title":"Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread","authors":"Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy, Jaganmohan Rangarajan","doi":"10.1080/15428052.2022.2027307","DOIUrl":"https://doi.org/10.1080/15428052.2022.2027307","url":null,"abstract":"ABSTRACT Byproducts generated during jackfruit processing that mainly consists of rind, strand, core, and seeds were analyzed for their composition. It was found that jackfruit is rich in fiber content (highest in core part, 32%) and a good source of protein (highest in seed part, 15%). Different parts possess appreciable functional properties, which give an advantage of being used in bakery products. For a desirable flatbread, the jackfruit and wheat flour formulations were made using D-optimal mixture design. It demonstrated that the dough springiness, flatbread color, flatbread overall acceptability, and shear force varied significantly with respect to the incorporation of flour of different parts of jackfruit in wheat for the formulation of flatbread. The results indicate that the replacement of the jackfruit flour in flatbread is highly nutritious at the same time stays acceptable.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"34 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86444146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages 商品植物性饮料理化特性与感官特性的关系
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-02-09 DOI: 10.1080/15428052.2021.2024470
V. Frühauf, M. Egea, T. Hernandes, K. Takeuchi
{"title":"Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages","authors":"V. Frühauf, M. Egea, T. Hernandes, K. Takeuchi","doi":"10.1080/15428052.2021.2024470","DOIUrl":"https://doi.org/10.1080/15428052.2021.2024470","url":null,"abstract":"ABSTRACT This study aims to evaluate the relationship between the physicochemical characteristics and sensorial profile of a plant-based beverage. The beverages were classified as hypotonic (cashew nut, oat, and soybean beverages) and isotonic (rice and spelt grain beverages). The spelt grain and cashew nut beverages presented a higher content of particles with flocculation and higher sedimentation values. The viscosity of the beverages varied from 5.0–16.8 mPa.s. The viscosity and color attributes in the sensorial analysis were considered “about-right” or “much-more-than-ideal” by over 50% of the judges for the soybean (81 judges for both viscosity and color, respectively) and oat (65 and 69, respectively) beverages. The highest acceptability index for the flavor attribute was found for the soybean beverage, which was the most preferred beverage (p < .01).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"252 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72660741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Relationships between Cuisine Quality, Food Image, Feelings, Recommendation and Revisit Intention: Gaziantep Case 美食品质、食物形象、感受、推荐与回访意向的关系:加济安泰普案例
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-02-01 DOI: 10.1080/15428052.2021.2024471
I. Yazicioğlu, Emrah Keskin, Nevres Sezen
{"title":"Relationships between Cuisine Quality, Food Image, Feelings, Recommendation and Revisit Intention: Gaziantep Case","authors":"I. Yazicioğlu, Emrah Keskin, Nevres Sezen","doi":"10.1080/15428052.2021.2024471","DOIUrl":"https://doi.org/10.1080/15428052.2021.2024471","url":null,"abstract":"ABSTRACT Cuisine quality is very important in strengthening the perception of destination food image. Cuisine quality has a positive effect on the food image of the destination as it positively affects tourist perceptions. This study tries to determine the relationships between cuisine quality, food image, positive emotions, revisit and recommendation intention. The main focus of the study is Gaziantep. This particular city was chosen because of the facts theregion has a very rich food culture and that it is known as a gastronomic city in Turkey. Quantitative research method and questionnaire technique were used in the study. The gathered data was analyzed in accordance with the AMOS program. As a result; it was determined that food image and cuisine quality has an effect on the intentions to revisit and recommend.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"27 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83125331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
RETRACTED ARTICLE: Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages 撤回文章:开发一种生产半烟熏香肠的风险评估方法
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-02-01 DOI: 10.1080/15428052.2022.2034695
M. Serikkyzy, G. Jumabekova, A. Zheldybayeva, A. Matibayeva, R. Omirbay, D. Balev
{"title":"RETRACTED ARTICLE: Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages","authors":"M. Serikkyzy, G. Jumabekova, A. Zheldybayeva, A. Matibayeva, R. Omirbay, D. Balev","doi":"10.1080/15428052.2022.2034695","DOIUrl":"https://doi.org/10.1080/15428052.2022.2034695","url":null,"abstract":"Statement of Retraction We, the Editors and Publisher of Journal of Culinary Science & Technology WCSC, have retracted the following article: Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages, Mira Serikkyzy,Gulzira Jumabekova,Ainur Zheldybayeva,Ainur Matibayeva,Roza Omirbay & Desislav Balev Published online: 01 Feb 2022. https://doi.org/10.1080/15428052.2022.2034695 Since publication, significant concerns have been raised that this article appears to have substantial overlap with the following article by the same authors, which is not cited or referenced in the WCSC article: Mira Serikkyzy, Gulzira Jumabekova, Ainur Zheldybayeva, Ainur Matibayeva, Roza Omirbay, Desislav Balev, Improving the organoleptic and structural-chemical properties of semi-smoked sausages, Saudi Journal of Biological Sciences, Volume 29, Issue 3, 2022 Available online 30 November 2021, Version of Record 4 March 2022. https://doi.org/10.1016/j.sjbs.2021.11.021 When queried, the authors have not responded to any requests for an explanation. The journal would welcome any explanation from the authors. As a result, we are retracting the article. The corresponding author listed in this publication has been informed. We have been informed in our decision-making by our policy on publishing ethics and integrity and the COPE guidelines on retractions. The retracted article will remain online to maintain the scholarly record, but it will be digitally watermarked on each page as ‘Retracted’.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"8 1","pages":"i - ix"},"PeriodicalIF":1.3,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74357052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment 酶处理改善液体蛋清结构特性的研究
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-02-01 DOI: 10.1080/15428052.2022.2034692
M. Yüceer, C. Caner
{"title":"Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment","authors":"M. Yüceer, C. Caner","doi":"10.1080/15428052.2022.2034692","DOIUrl":"https://doi.org/10.1080/15428052.2022.2034692","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"42 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90398663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Changes in Physicochemical, Microbiological and Sensory Properties of Candy Incorporated with Basella Alba upon Storage 添加白底菌的糖果贮藏后理化、微生物学和感官特性的变化
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-01-27 DOI: 10.1080/15428052.2022.2026053
Law Pui Yan, Ng Yeen Linn, Mirushan Arunasalam, Tan Choon Hui, S. Salvamani, G. Baskaran
{"title":"Changes in Physicochemical, Microbiological and Sensory Properties of Candy Incorporated with Basella Alba upon Storage","authors":"Law Pui Yan, Ng Yeen Linn, Mirushan Arunasalam, Tan Choon Hui, S. Salvamani, G. Baskaran","doi":"10.1080/15428052.2022.2026053","DOIUrl":"https://doi.org/10.1080/15428052.2022.2026053","url":null,"abstract":"ABSTRACT Basella alba (B. alba) is known for health benefits owing to its beneficial phytochemicals. This study aimed to process B. alba leaves into candies which has prolonged shelf life. B. alba candy was analyzed for the physicochemical characteristics like color, pH, titratable acidity, total soluble solid, moisture content, water activity, texture profile analysis. During storage, significant increase in TSS and TA, while a nonsignificant increase in water activity was observed. pH and moisture contents were found to decrease significantly during storage at both ambient and accelerated temperature. Hardness and adhesion of candy showed significant decrease upon storage at both ambient and accelerated temperature. Yeast and mold count of 100 cfu/g suggests that the candies were safe for human consumption during storage at both ambient and accelerated temperature and the desired sensory characteristic of the candy was retained for 28 days at ambient temperature and less than 14 days at accelerated temperature.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"46 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77256601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Cider home-scale production from the local green apple (Ziziphus mauritiana): The effects of pasteurization conditions, soda and syrup addition on quality aspects 本地青苹果(Ziziphus mauritiana)的家庭规模苹果酒生产:巴氏灭菌条件、苏打水和糖浆添加对质量的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-01-25 DOI: 10.1080/15428052.2022.2027310
Tuan Quoc Le, Tuong Vy Le Nguyen, Ngoc Nguyen Thi
{"title":"Cider home-scale production from the local green apple (Ziziphus mauritiana): The effects of pasteurization conditions, soda and syrup addition on quality aspects","authors":"Tuan Quoc Le, Tuong Vy Le Nguyen, Ngoc Nguyen Thi","doi":"10.1080/15428052.2022.2027310","DOIUrl":"https://doi.org/10.1080/15428052.2022.2027310","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"8 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87536296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of Microwave Cooking Power and Time on the Quality Attributes, Nutritional Profile and Organoleptic Acceptability of Pineapple Jam 微波蒸煮功率和时间对菠萝酱品质属性、营养成分和感官接受度的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-01-22 DOI: 10.1080/15428052.2022.2027309
A. N. Ibrahim, J. I. Eze
{"title":"Influence of Microwave Cooking Power and Time on the Quality Attributes, Nutritional Profile and Organoleptic Acceptability of Pineapple Jam","authors":"A. N. Ibrahim, J. I. Eze","doi":"10.1080/15428052.2022.2027309","DOIUrl":"https://doi.org/10.1080/15428052.2022.2027309","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"44 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90473925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails 真空烹调龙虾尾的物理化学特性和消费者接受度
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2022-01-22 DOI: 10.1080/15428052.2021.2024474
S. Humaid, D. Nayyar, J. Bolton, R. Bayer, D. Skonberg
{"title":"Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails","authors":"S. Humaid, D. Nayyar, J. Bolton, R. Bayer, D. Skonberg","doi":"10.1080/15428052.2021.2024474","DOIUrl":"https://doi.org/10.1080/15428052.2021.2024474","url":null,"abstract":"ABSTRACT Sous vide is becoming increasingly popular in the food industry because it results in flavorful, evenly cooked products. This study aimed to better understand the effects of sous vide on physicochemical properties and consumer acceptance of lobster. Shucked lobster tails were sous vide-cooked to internal temperatures of 55, 60, and 65°C for 208, 45, and 10 minutes, respectively, and compared to boiled controls. Samples were evaluated for shear-force, color (L*,a*,b*), salt soluble protein content, moisture content, water holding capacity, weight loss, sarcomere length, and thermal stability. Sous vide-cooked samples were more tender, with greater protein solubility and shorter sarcomere length than the controls. Despite some differences in physicochemical characteristics among the sous vide-cooked samples, hedonic testing confirmed that there were no significant differences in consumer acceptability response to the sous vide cooking parameters. These results help clarify the effects of sous vide cooking on the preparation of consistently high-quality lobster products.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"13 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80839269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信