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
The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack 煮熟的磨碎非洲核桃对饼干零食营养成分、抗氧化和感官特性的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-07-27 DOI: 10.1080/15428052.2021.1955797
B. M. Fasogbon, F. F. Akinwande, O. Ademuyiwa, O. Bamidele
{"title":"The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack","authors":"B. M. Fasogbon, F. F. Akinwande, O. Ademuyiwa, O. Bamidele","doi":"10.1080/15428052.2021.1955797","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955797","url":null,"abstract":"ABSTRACT Emphasis has significantly been placed on the production of functional foods and the utilization of indigenous food crops in the management of some diet-related non-communicable diseases. This study included African walnut in the production of a cookie snack, and the effect of the inclusion on its nutritional, antioxidant and sensory quality was assessed. The inclusion of cooked grated walnut in the cookie caused a significant increase in crude protein (2.67%), fat (2.57%), fiber 91.17%), TPC (2.97 mgGAE/g db), DPPH (1.44 µmol TE/gdb) except for total starch, in-vitro protein, and starch digestibility. This resulted in nutrient-dense cookies, rich in antioxidants with a low estimated glycemic index, suitable for people with non-communicable pathophysiological conditions. Considering the sensory scores, walnut enriched cookies were accepted by the consumers comparably with the wheat flour cookies. Hence, walnut enriched cookies may be adequate in promoting health-related functions, while satisfying consumer’s urge for snacking.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"10 1","pages":"481 - 494"},"PeriodicalIF":1.3,"publicationDate":"2021-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90203997","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
Is There a Relationship between Empowering Chefs and the Culinary Creativity Process? 授权厨师和烹饪创意过程之间有关系吗?
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-07-23 DOI: 10.1080/15428052.2021.1955793
Muhammed Haykir, O. Çalışkan
{"title":"Is There a Relationship between Empowering Chefs and the Culinary Creativity Process?","authors":"Muhammed Haykir, O. Çalışkan","doi":"10.1080/15428052.2021.1955793","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955793","url":null,"abstract":"ABSTRACT The aim of the study is to determine the relationship between the empowering perceptions of chefs and the processes of creativity. In this context, data were collected by applying the survey technique to the working group of 502 chefs in Antalya Region, which is a study area. Among the data analysis methods, canonical correlation analysis (CCA) used in the examination of the structure between the two variable sets was preferred. Of the four canonical variables obtained as a result of CCA, two variables were found to be significant and the interpretations were made taking into account these two canonical variables. In line with the results obtained, it has been determined that the chefs’ finding their job meaningful, valuing their work, having autonomy, and making their own decisions positively contribute to developing creative ideas, evaluating them, and finding solutions to problems. In addition, recommendations were made to practitioners and researchers.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"9 1","pages":"404 - 429"},"PeriodicalIF":1.3,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77768374","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
Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed 地药(Dioscorea Bulbifera)和非洲面包果(Treculia Africana)种子挤压小吃的化学和感官特性
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-07-23 DOI: 10.1080/15428052.2021.1955795
K. K. Olatoye, G. Arueya
{"title":"Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed","authors":"K. K. Olatoye, G. Arueya","doi":"10.1080/15428052.2021.1955795","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955795","url":null,"abstract":"ABSTRACT This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Blends (68:32, 84:16, 88:12, 56:44, 77:23, 53:47, 59:41, 74:26, and 64:36) of AYF:ABF were formulated using response surface methodology and chemically analyzed. Each blend was mixed with same quantities of ingredients, hydrated to 17.5% moisture, and extruded at barrel temperature (120°C) and screw speed (70 rpm). Extruded snacks were evaluated for some chemical and sensory properties. Data were analyzed using ANOVA at α0.05. Variation in blends significantly affected carbohydrate (76.58–69.55%), protein (8.80–13.59%), phenol (3.24–2.01 mg/g), and phytate (0.81–0.34 mg/g) contents of extruded snacks. Highest overall acceptability of the snack by the sensory evaluation panelists was 7.02. Extrusion cooking of flour blends of the selected cultivar of Dioscorea bulbifera and Treculia africana produced highly nutritious and acceptable snacks for human consumption.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"96 1","pages":"449 - 465"},"PeriodicalIF":1.3,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80120008","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
Apples (Malus Domestica Borkh) Minimally Processed Biofortified with Nanoencapsulated β-carotene 用纳米胶囊化β-胡萝卜素进行生物强化的苹果(Malus Domestica Borkh)
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-07-19 DOI: 10.1080/15428052.2021.1948479
Mércia Inroga, M. M. da Silva, R. Cantillano, K. Paese, S. Guterres, S. H. Flôres, A. de Oliveira Rios
{"title":"Apples (Malus Domestica Borkh) Minimally Processed Biofortified with Nanoencapsulated β-carotene","authors":"Mércia Inroga, M. M. da Silva, R. Cantillano, K. Paese, S. Guterres, S. H. Flôres, A. de Oliveira Rios","doi":"10.1080/15428052.2021.1948479","DOIUrl":"https://doi.org/10.1080/15428052.2021.1948479","url":null,"abstract":"Instituto De Ciência E Tecnologia De Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Rolante, Brazil; Laboratório de Pós-Colheita, Empresa Brasileira De Pesquisa Agropecuária (Embrapa), Pelotas, Brazil; Programa De Pós-Graduação Em Ciências Farmacêuticas, Faculdade De Farmácia, Universidade Federal Do Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"PP 1","pages":"356 - 370"},"PeriodicalIF":1.3,"publicationDate":"2021-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84301343","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
Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology 响应面法优化车前草添加小麦粉的面包品质
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-07-07 DOI: 10.1080/15428052.2021.1948480
S. Mironeasa, G. Codină
{"title":"Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology","authors":"S. Mironeasa, G. Codină","doi":"10.1080/15428052.2021.1948480","DOIUrl":"https://doi.org/10.1080/15428052.2021.1948480","url":null,"abstract":"ABSTRACT The influence of psyllium and water level on dough rheological properties during fermentation and wheat bread properties was modeled by response surface methodology. Sixteen breads with different combinations of psyllium (0, 2, 4 and 6%) and water levels (60, 65, 70 and 75%) according to the full factorial design were formulated. Dough behavior during fermentation and bread quality characteristics like loaf volume, porosity and elasticity were measured. Negative effects of psyllium on all Rheofermentometer values were recorded whereas on bread quality characteristics only when low water level was incorporated in bread recipe. When the amount of water was increased, there was an improvement of psyllium-enriched white bread, the optimum dose of psyllium addition being obtained at 3.53% for 75% dough hydration level. The models developed shown optimum combinations of psyllium and dough hydration level in order to produce a psyllium-enriched white bread of desired bread quality.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"8 1","pages":"371 - 386"},"PeriodicalIF":1.3,"publicationDate":"2021-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79762689","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: 3
The Effect of Different Types of Sugars on the Physicochemical Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba Jellies 不同类型糖对牙买加豆水母理化特性、感官接受和生物活性物质的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-06-27 DOI: 10.1080/15428052.2021.1938774
Vitória Regina Pinto, A. Dias, Flávio Santos de Assis, Lais Cristina S Barbosa, Paloma Cristina dos Santos, Juliana Josh Silva Alves, Izabela Vivarelli Barboza, Camila Carolinne Martins Gomes, I. S. dos Santos, R. D. S. Monteiro, L. R. da Cunha, K. Gandra, P. Pereira
{"title":"The Effect of Different Types of Sugars on the Physicochemical Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba Jellies","authors":"Vitória Regina Pinto, A. Dias, Flávio Santos de Assis, Lais Cristina S Barbosa, Paloma Cristina dos Santos, Juliana Josh Silva Alves, Izabela Vivarelli Barboza, Camila Carolinne Martins Gomes, I. S. dos Santos, R. D. S. Monteiro, L. R. da Cunha, K. Gandra, P. Pereira","doi":"10.1080/15428052.2021.1938774","DOIUrl":"https://doi.org/10.1080/15428052.2021.1938774","url":null,"abstract":"ABSTRACT The study evaluated the effect of the different types of sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar) on the physicochemical characteristics, sensory acceptance, bioactive compounds, and antioxidant capacity of jaboticaba jellies. Four formulations of jellies were prepared, in triplicate. The research data were analyzed using Tukey averages test and exploratory analysis by PCA and PARAFAC techniques. It was verified that the type of sugar influences the physicochemical characteristics, sensory acceptance, bioactive compounds, and the antioxidant capacity of jaboticaba jellies; owing to its undesirable sensory characteristics, it is not possible to use brown sugar, even when it produces jellies with higher content of total phenolic compounds and antioxidant capacity. White refined sugar, white crystal sugar, and demerara sugar are the most suitable sugars for processing jaboticaba jellies owing to their high sensory acceptance and physicochemical characteristics, such as lower pH and vivid color. Practical implications of the industry: The development of jaboticaba jellies with different types of sugars allows the consumer to acquire a product with higher nutritional value, with excellent acceptability. There are not many studies on the use of demerara sugar and brown sugar in the preparation of jellies and their effects on the bioactive compounds. Therefore, this study highlights this lacuna, and promotes alternatives for the processing industries of jellies to elaborate a product with greater nutritional value and consumption accepted by the consumers.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"14 1 1","pages":"310 - 327"},"PeriodicalIF":1.3,"publicationDate":"2021-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78403903","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
Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives 对烹饪中镀菜艺术的洞察:大厨视角的内容分析
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-06-17 DOI: 10.1080/15428052.2021.1929634
Hatice Cifci, Ilkay Gok, O. Atsız, Ibrahim Cifci
{"title":"Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives","authors":"Hatice Cifci, Ilkay Gok, O. Atsız, Ibrahim Cifci","doi":"10.1080/15428052.2021.1929634","DOIUrl":"https://doi.org/10.1080/15428052.2021.1929634","url":null,"abstract":"ABSTRACT This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"10 1","pages":"238 - 263"},"PeriodicalIF":1.3,"publicationDate":"2021-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91251736","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: 5
Development and implementation of a model for promoting innovation in traditional food products through academic entrepreneurship 通过学术创业促进传统食品创新模式的开发与实施
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-06-16 DOI: 10.1080/15428052.2021.1938773
L. Oliveira, E. Cardoso
{"title":"Development and implementation of a model for promoting innovation in traditional food products through academic entrepreneurship","authors":"L. Oliveira, E. Cardoso","doi":"10.1080/15428052.2021.1938773","DOIUrl":"https://doi.org/10.1080/15428052.2021.1938773","url":null,"abstract":"ABSTRACT Traditional food products are products made in a specific way according to the gastronomic heritage and known due to their sensory properties and associated with a specific local area, region or country. These products are often associated with rural areas lacking sources of innovation and competitiveness. This study aims to develop and implement a model to promote innovation in traditional food products through academic entrepreneurship, integrating it with a perspective of product development. The development of the model was based on the program and the contest developed under the Newfood Project, where a process for product innovation was incorporated. The developed model proved to be easy to implement and replicate among PhD students and researchers in the areas of food biotechnology, food science and nutrition. Its implementation, with a new product development process, allowed the prototyping of innovative products in the traditional products sector.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"39 1","pages":"300 - 309"},"PeriodicalIF":1.3,"publicationDate":"2021-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85090527","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
Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva Pulp Enriched with Pleurotus Ostreatus 富平菇绿桦树浆低碳水化合物蛋糕的开发与评价
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-05-30 DOI: 10.1080/15428052.2021.1929637
Aline Janaina Giunco, M. F. Paz, G. Fonseca
{"title":"Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva Pulp Enriched with Pleurotus Ostreatus","authors":"Aline Janaina Giunco, M. F. Paz, G. Fonseca","doi":"10.1080/15428052.2021.1929637","DOIUrl":"https://doi.org/10.1080/15428052.2021.1929637","url":null,"abstract":"ABSTRACT The aim of this work was to develop and evaluate low-carb cakes by replacing wheat flour with green bocaiuva pulp enriched with Pleurotus ostreatus. Four formulations were tested: F1: coconut flour, F2: green bocaiuva flour, F3: green bocaiuva flour enriched with P. ostreatus and ammonium nitrate and F4: green bocaiuva flour enriched with P. ostreatus. Results indicated that all formulations can be considered as protein source foods (7.33–10.47 g 100 g−1), with high fiber contents (7.16–9.43 g 100 g−1), and low-carbohydrate contents (13.92–21.87 g 100 g−1), without sugar addition. F4 presented the highest scores for all sensory attributes (color: 7.77; aroma: 7.55; texture: 7.32, flavor: 7.18 and overall impression: 7.73) and purchase intention (68% for the sum of probably and certainly would purchase). Thus, the green bocaiuva flour enriched with P. ostreatus can be used for the development of low-carb cake with improved nutritional components and acceptable sensory characteristics.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"83 1","pages":"287 - 299"},"PeriodicalIF":1.3,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82731520","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
Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread 奇亚籽-腰果酱的理化、质地、流变和感官特性
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-05-26 DOI: 10.1080/15428052.2021.1929635
H. T. Olaleye, T. Oresanya, Biola Z. Bello
{"title":"Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread","authors":"H. T. Olaleye, T. Oresanya, Biola Z. Bello","doi":"10.1080/15428052.2021.1929635","DOIUrl":"https://doi.org/10.1080/15428052.2021.1929635","url":null,"abstract":"ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"131 6 1","pages":"264 - 274"},"PeriodicalIF":1.3,"publicationDate":"2021-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88020784","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