Results 31 to 40 of about 136,801 (297)
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
doaj +1 more source
Characterization of Jasmine Rice Cultivars Grown in the United States [PDF]
, 2020 Jasmine rice from Thailand accounts for about 60-70% of U.S. imported rice, primarily due to its preference by ethnic Asians as well as general American population. Recently new U.S.
Mills, Anastasia
core +2 more sources
The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
Meat and Muscle Biology, 2019 ObjectivesThe objective was to determine the effects of cooking method and degree of doneness on consumer eating experience of pork chops when consumers were allowed to observe differences in cooked color. The hypothesis was that when consumers were able to visualize cooked color, they would rate pork cooked to 63°C less acceptable than chops cooked to
L. T. Honegger +4 more
openaire +1 more source
Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]
, 2019 Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent +7 more
core +1 more source
Food Science of Animal Resources, 2018 This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts.
Su Min Bae +3 more
doaj +1 more source
Food Science of Animal Resources, 2020 This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage.
Youn-Kyung Ham +7 more
doaj +1 more source
A Prehispanic Maya Pit Oven? Microanalysis of Fired Clay Balls from the Puuc Region, Yucatán, Mexico [PDF]
, 2013 This is a postprint (author's final draft) version of an article published in Journal of Archaeological Science in 2013. The final version of this article may be found at http://dx.doi.org/10.1016/j.jas.2012.10.014 (login may be required).
Berna, Francesco +2 more
core +2 more sources
Color of cooked ground beef patties is affected by cooking rate and post-cooking holding time
Kansas Agricultural Experiment Station Research Reports, 2006 Two experiments investigated the effects of cooking rate and post-cooking holding time on the internal cooked color of ground beef patties. In Experiment 1, patties were cooked rapidly (1.8oF/second) or slowly (0.4oF/second). At temperatures below 180oF, rapidly cooked patties were redder and appeared less well done than those cooked slowly. All slowly
S.M. Ryan +3 more
openaire +2 more sources
Meat and Muscle Biology, 2019 The objective of this study was to determine the impact on beef palatability perceptions when consumers with varying degree of doneness (DOD) preferences are served steaks cooked to multiple DOD. Paired Low Choice strip loin steaks were randomly assigned
Brittany A. Olson +9 more
doaj +2 more sources
Frontiers in Microbiology, 2022 The research was conducted to elucidate the antibacterial performance and mode of action of Eucommia ulmoides male flower extract (EUMFE) against Staphylococcus aureus and its application as a natural preservative in cooked beef.
Min Xing +13 more
doaj +1 more source