Journal articles on the topic 'Vegan cooking'
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Stasiak, Joanna, Dariusz M. Stasiak, and Justyna Libera. "The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology." Applied Sciences 13, no. 7 (2023): 4122. http://dx.doi.org/10.3390/app13074122.
Full textSaget, Sophie, Marcela Costa, David Styles, and Mike Williams. "Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?" Sustainability 13, no. 9 (2021): 4726. http://dx.doi.org/10.3390/su13094726.
Full textCrimarco, Anthony, Gabrielle M. Turner-McGrievy, Marian Botchway, et al. "“We’re Not Meat Shamers. We’re Plant Pushers.”: How Owners of Local Vegan Soul Food Restaurants Promote Healthy Eating in the African American Community." Journal of Black Studies 51, no. 2 (2019): 168–93. http://dx.doi.org/10.1177/0021934719895575.
Full textShim, Youn Young, Yue He, Ji Hye Kim, et al. "Aquafaba from Korean Soybean I: A Functional Vegan Food Additive." Foods 10, no. 10 (2021): 2433. http://dx.doi.org/10.3390/foods10102433.
Full textShim, Youn Young, Yue He, Ji Hye Kim, et al. "Aquafaba from Korean Soybean I: A Functional Vegan Food Additive." Foods 10, no. 10 (2021): 2433. http://dx.doi.org/10.3390/foods10102433.
Full textYeo, Huiqi, Dimitrios P. Balagiannis, Jean H. Koek, and Jane K. Parker. "Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines." Molecules 27, no. 19 (2022): 6712. http://dx.doi.org/10.3390/molecules27196712.
Full textEcheverria-Jaramillo, Esteban, Yoon-ha Kim, Ye-rim Nam, et al. "Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea." Foods 10, no. 10 (2021): 2287. http://dx.doi.org/10.3390/foods10102287.
Full textMannheim, Viktoria, and Judit Lovasné Avató. "Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable." Sustainability 15, no. 15 (2023): 12014. http://dx.doi.org/10.3390/su151512014.
Full textKim, Yoon-Ha, and Weon-Sun Shin. "Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation." Foods 11, no. 4 (2022): 591. http://dx.doi.org/10.3390/foods11040591.
Full textKarlsen, Micaela, Gail Rogers, Akari Miki, et al. "Theoretical Food and Nutrient Composition of Whole-Food Plant-Based and Vegan Diets Compared to Current Dietary Recommendations." Nutrients 11, no. 3 (2019): 625. http://dx.doi.org/10.3390/nu11030625.
Full textHe, Yue, Sarah K. Purdy, Timothy J. Tse, et al. "Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs." Foods 10, no. 9 (2021): 1978. http://dx.doi.org/10.3390/foods10091978.
Full textWinham, Donna M., Elizabeth D. Davitt, Michelle M. Heer, and Mack C. Shelley. "Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students." Nutrients 12, no. 11 (2020): 3499. http://dx.doi.org/10.3390/nu12113499.
Full textZahari, Izalin, Ferawati Ferawati, Amanda Helstad, et al. "Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking." Foods 9, no. 6 (2020): 772. http://dx.doi.org/10.3390/foods9060772.
Full textCecchini, Andrea Leonardo, Federico Biscetti, Maria Margherita Rando, et al. "Dietary Risk Factors and Eating Behaviors in Peripheral Arterial Disease (PAD)." International Journal of Molecular Sciences 23, no. 18 (2022): 10814. http://dx.doi.org/10.3390/ijms231810814.
Full textAstiana, Rachmat, and Adhisty Zahrani Adrianto. "VEGAN COOKIES INNOVATION." Bogor Hospitality Journal 7, no. 2 (2023): 27–36. http://dx.doi.org/10.55882/bhj.v7i2.91.
Full textOsemwegie, OO, AF Olaniran, JO Folorunsho, et al. "Preliminary bibliometrics of plant-derived health foods over the last decade in the Scopus database." African Journal of Food, Agriculture, Nutrition and Development 23, no. 8 (2023): 24363–82. http://dx.doi.org/10.18697/ajfand.123.22765.
Full textBreschi, Carlotta, Silvia D’Agostino, Francesco Meneguzzo, et al. "Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?" Molecules 29, no. 5 (2024): 1102. http://dx.doi.org/10.3390/molecules29051102.
Full textCoggon, Matthew M., Chelsea E. Stockwell, Lu Xu, et al. "Contribution of cooking emissions to the urban volatile organic compounds in Las Vegas, NV." Atmospheric Chemistry and Physics 24, no. 7 (2024): 4289–304. http://dx.doi.org/10.5194/acp-24-4289-2024.
Full textTovma, L., and I. Morozov. "METHOD OF FORMATION OF FOOD RATIONS FOR MILITARY PERSONNEL WITH INDIVIDUAL NEEDS." Collection of scientific works of the National Academy of the National Guard of Ukraine 2, no. 40 (2022): 84–93. http://dx.doi.org/10.33405/2409-7470/2022/2/40/270555.
Full textBalasooriya, Ronali Navoda, and I. Wickramasinghe. "Development and Evaluation of Physicochemical Properties of Pulse Added Protein Rich Pasta." European Journal of Engineering Research and Science 3, no. 12 (2018): 56–59. http://dx.doi.org/10.24018/ejers.2018.3.12.998.
Full textBalasooriya, Ronali Navoda, and I. Wickramasinghe. "Development and Evaluation of Physicochemical Properties of Pulse Added Protein Rich Pasta." European Journal of Engineering and Technology Research 3, no. 12 (2018): 56–59. http://dx.doi.org/10.24018/ejeng.2018.3.12.998.
Full textGowin, Krisstina L., Blake T. Langlais, Denise Millstine, et al. "Survey of Integrative Medicine in Myeloproliferative Neoplasms (The SIMM Study-2)." Blood 132, Supplement 1 (2018): 3047. http://dx.doi.org/10.1182/blood-2018-99-119493.
Full textHu, Xiaoyan, and David Julian McClements. "Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions." Foods 11, no. 24 (2022): 3996. http://dx.doi.org/10.3390/foods11243996.
Full textCarvajal, Jose C., and Peter M. Day. "Cooking Pots and Islamicization in the Early Medieval Vega of Granada (Al-Andalus, Sixth to Twelfth Centuries)." Oxford Journal of Archaeology 32, no. 4 (2013): 433–51. http://dx.doi.org/10.1111/ojoa.12023.
Full textBrožková, Iveta, Veronika Dvořáková, Kateřina Michálková, Libor Červenka, and Helena Velichová. "Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature." Plant Foods for Human Nutrition 71, no. 4 (2016): 429–35. http://dx.doi.org/10.1007/s11130-016-0580-3.
Full textSuperwiratni, Superwiratni, and Surya Aditya Wahyono. "Utilization of Tofu Pulp Flour in Making Cookies." Journal Gastronomy Tourism 11, no. 1 (2024): 65–72. http://dx.doi.org/10.17509/gastur.v11i1.68961.
Full textTovma, L., I. Morozov, and S. Sukonko. "SUBSTANTIATION OF THE COMPOSITION OF DRY RATIONS AND RATIONS FOR SERVICEMEN WITH SPECIAL NEEDS." Collection of scientific works of the National Academy of the National Guard of Ukraine 1, no. 41 (2023): 38–48. http://dx.doi.org/10.33405/2409-7470/2023/1/41/280867.
Full textO., Omotayo J., Ajibade O. A., Oyawoye O. M., and Salotun, R. O. "Insight into the Beneficial Use of Iru An African Condiment from Parkia Biglobosa." International Journal of Research and Innovation in Applied Science IX, no. I (2024): 180–98. http://dx.doi.org/10.51584/ijrias.2024.90116.
Full textKhan, Ghazala, and Faiza Khan. "“Is this restaurant halal?” Surrogate indicators and Muslim behaviour." Journal of Islamic Marketing 11, no. 5 (2019): 1105–23. http://dx.doi.org/10.1108/jima-01-2019-0008.
Full textApriyani, Nani, Marta Keller, Szabolcs Béni, Andrea Cattaneo, and Victor G. Mihucz. "Impact of vegetarian and vegan cooking on indoor air quality." Applied Spectroscopy Reviews, June 5, 2024, 1–33. http://dx.doi.org/10.1080/05704928.2024.2355205.
Full textB, Neeharika, Vijayalaxmi K G, and Shobha D. "Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties." Food Science and Technology International, May 20, 2024. http://dx.doi.org/10.1177/10820132241252218.
Full textGÖKTAŞ, Levent Selman. "How successful is ChatGPT in preparing vegetarian menus?" Tourism and Recreation, December 5, 2023. http://dx.doi.org/10.53601/tourismandrecreation.1343598.
Full textDogra, Siddhant, Alec Getz, Kathleen Woolf, et al. "Abstract 15565: Long-term Dietary and Weight Changes Following a Short-term Dietary Intervention Study: 4-year Follow-up of the Evade Cad Trial." Circulation 142, Suppl_3 (2020). http://dx.doi.org/10.1161/circ.142.suppl_3.15565.
Full textJans, Lise, Namkje Koudenburg, and Lea Grosse. "Cooking a pro-veg*n social identity: the influence of vegan cooking workshops on children’s pro-veg*n social identities, attitudes, and dietary intentions." Environmental Education Research, February 24, 2023, 1–16. http://dx.doi.org/10.1080/13504622.2023.2182750.
Full textSkalickova, Sylvie, Andrea Ridoskova, Petr Slama, et al. "Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas." Frontiers in Nutrition 9 (February 24, 2022). http://dx.doi.org/10.3389/fnut.2022.838963.
Full textEcheverria‐Jaramillo, Esteban, and Weon‐Sun Shin. "Black soybean cooking water (aquasoya) powder as a novel clean‐label ingredient in plant‐based vegan patties." International Journal of Food Science & Technology, July 27, 2023. http://dx.doi.org/10.1111/ijfs.16611.
Full textMatthews, June. "Exploring Young Women’s Perceptions of Their Food Skills." Food Protection Trends, April 2023, 304–15. http://dx.doi.org/10.4315/fpt-22-032.
Full textTelmo Marcelo Zambrano Nuñez, Raigón Jiménez, Carolina Giselle Herrera Egüez, Efraín Rodrigo Romero Machado, and Michael Roberth Villalva Guevara. "Organic food and gastronomy." Journal of Namibian Studies : History Politics Culture 33 (May 21, 2023). http://dx.doi.org/10.59670/jns.v33i.1051.
Full textPoshadri, A., and H. W. Deshpande. "Evaluation of technological, nutritional, and probiotic survival in gluten‐free composite Synbiotic Vermicelli." International Journal of Food Science & Technology, November 27, 2023. http://dx.doi.org/10.1111/ijfs.16848.
Full textStarck, Carlene, Tim Cassettari, Jutta Wright, Peter Petocz, Emma Beckett, and Flavia Fayet-Moore. "Mushrooms: a food-based solution to vitamin D deficiency to include in dietary guidelines." Frontiers in Nutrition 11 (April 10, 2024). http://dx.doi.org/10.3389/fnut.2024.1384273.
Full textFardet, Anthony. "Ultra‐processing should be understood as a holistic issue, from food matrix, to dietary patterns, food scoring, and food systems." Journal of Food Science, June 3, 2024. http://dx.doi.org/10.1111/1750-3841.17139.
Full textKrenek, Andrea M., Anne Mathews, Juen Guo, et al. "Recipe for Heart Health: A Randomized Crossover Trial on Cardiometabolic Effects of Extra Virgin Olive Oil Within a Whole‐Food Plant‐Based Vegan Diet." Journal of the American Heart Association, July 24, 2024. http://dx.doi.org/10.1161/jaha.124.035034.
Full textBernhart, John A., Gabrielle M. Turner-McGrievy, Mary J. Wilson, Claudia Sentman, Sara Wilcox, and Caroline Rudisill. "NEW Soul in the neighborhood—reach and effectiveness of a dissemination and implementation feasibility study." Translational Behavioral Medicine, January 23, 2023. http://dx.doi.org/10.1093/tbm/ibac080.
Full textKasyanov, Gennady Ivanovich, Arthur Magomedovich Magomedov, and Svetlana Vasilievna Zolotokopova. "PROCESSING TCHNOLOGIES OF MINCED FISH-AND-VEGETABLE PRODUCT ENRICHED WITH CO2-EXTRACTS." Vestnik of Astrakhan State Technical University. Series: Fishing industry, June 25, 2019, 86–93. http://dx.doi.org/10.24143/2073-5529-2019-2-86-93.
Full textLage Policarpo, Nathalia, Anderson Junger Teodoro, and Vânia Mayumi Nakajima. "Behind vegan label: What's really in some certified vegan products in Brazil." International Journal of Food Science & Technology, January 31, 2024. http://dx.doi.org/10.1111/ijfs.16934.
Full textSilva, Jordania Candice Costa, Rayane Santos de Lucena Matias, Maria Juliete da Silva Oliveira, Joany de Medeiros Araújo, and Vanessa Bordin Viera. "Elaboração e avaliação sensorial de cookie adicionado de farinha da semente de jaca e doce de leite vegano." Research, Society and Development 9, no. 8 (2020). http://dx.doi.org/10.33448/rsd-v9i8.5757.
Full textWeiskopf-Ball, Emily. "Experiencing Reality through Cookbooks: How Cookbooks Shape and Reveal Our Identities." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.650.
Full textAly, Maged Ossama, Somia Mohamed Ghobashy, and Samar Mohamed Aborhyem. "Authentication of protein, fat, carbohydrates, and total energy in commercialized high protein sports foods with their labeling data." Scientific Reports 13, no. 1 (2023). http://dx.doi.org/10.1038/s41598-023-42084-3.
Full textAlexandrino, Thaís Dolfini, Elizabeth Harumi Nabeshima, Nathália do Amaral Gastardo, et al. "Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent." Brazilian Journal of Food Technology 26 (2023). http://dx.doi.org/10.1590/1981-6723.03823.
Full textHunt, Rosanna, and Michelle Phillipov. ""Nanna Style": The Countercultural Politics of Retro Femininities." M/C Journal 17, no. 6 (2014). http://dx.doi.org/10.5204/mcj.901.
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