Results 201 to 210 of about 136,801 (297)

Packaging atmospheres alter beef tenderness, fresh color stability, and internal cooked color

Kansas Agricultural Experiment Station Research Reports, 2008
J.P. Grobbel, Michael E. Dikeman, George A. Milliken, Melvin C. Hunt   +3 more
openaire   +2 more sources

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, EarlyView.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

Alginate-Based Edible Coating Impregnated with Phenolic-Rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties. [PDF]

Food Sci Anim Resour
Christian VT, Mario E, Guadalupe ST, Ventanas S, Morcuende D.   +4 more
europepmc   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Honeysuckle Extracts (<i>Lonicera japonica</i> Thunb.): Understanding Insights into the Antioxidant Effect on Preserving Qualities of Rabbit Meat During Refrigerated Storage. [PDF]

Foods
Huang X, Chen W, Yang S, Wang B, Hu X, Dong Z, Zhang J.   +6 more
europepmc   +1 more source

Effect of Cooking Methods on Quality and Physicochemical Characteristics of Cooked-Rice Supplemented with Different Amounts of Colored Rice

Journal of the Korean Society of Food Science and Nutrition, 2018
Koan Sik Woo, Hyun-Joo Kim, Dong-Hwa Cho, Seuk Ki Lee, Hye Young Park, Eun-Yeong Sim, Choon Ki Lee, Yong Hee Jeon, Sea Kwan Oh   +8 more
openaire   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken. [PDF]

Food Sci Anim Resour
Kim M, Ku B, Kang J, An D, Kim T, Park W, Kim J, Cho J, Choi J.   +8 more
europepmc   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source