Results 21 to 30 of about 15,621 (259)
Evaluation of the effect of plant material on the quality of cooked sausages
Алматы технологиялық университетінің хабаршысы, 2021 Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental color, texture profile analysis ...
A. T. Sarsembekova +3 more
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Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures
Foods, 2021 M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68)
Reagan N. Cauble +8 more
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Applied Food Research, 2022 The objective was to determine the effects of nitrite-embedded packaging (NEP) and enhancement on quality of dark-cutting beef. Dark-cutting strip loins (n = 10; pH > 6.0) and USDA Low Choice strip loins (USDA Choice, n = 10; normal-pH) were selected ...
Morgan L. Denzer +3 more
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Acta Scientiarum: Technology, 2014 The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at
Sandriane Pizato +3 more
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Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
Foods, 2023 Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles.
Sy-Yu Shiau +4 more
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Study on the Pre-cooking Process and Physicochemical Properties of Red Bean
Liang you shipin ke-ji, 2023 Aiming at the disadvantages of thick seed coat and difficult cooking of red beans, a red bean product that can be co-cooked with white rice was developed through the pre-cooking technology of "microwave pretreatment-soaking-steaming".
CAO Ge +3 more
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Antioxidants, 2016 A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats.
Marwan Al-Hijazeen +3 more
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Application of Natural Pigments in Ordinary Cooked Ham
Molecules, 2020 The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris L.), was investigated.
Sandra Dias +6 more
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Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents
Frontiers in Nutrition, 2022 The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties.
Wei Zhang +10 more
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International Journal of Food Properties, 2022 The effects of gellan gum addition and the ohmic cooking method on the color, starch retrogradation, textural properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat cooked brown rice were investigated and compared to
Titaporn Tumpanuvatr, Weerachet Jittanit
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