Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality [PDF]
Foods, 2020 Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production.
Piotr Zarzycki +7 more
doaj +6 more sources
Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat [PDF]
Foods, 2021 While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified.
Shuping Zou +5 more
doaj +3 more sources
Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties [PDF]
Foods, 2022 This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated ...
Brahim Bchir +5 more
doaj +2 more sources
A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency. [PDF]
J Integr Plant Biol, 2021 In rice (Oryza sativa), amylose content (AC) is the major factor that determines eating and cooking quality (ECQ). The diversity in AC is largely attributed to natural allelic variation at the Waxy (Wx) locus.
Zhang C +11 more
europepmc +2 more sources
Genotype-by-environment interaction on canning and cooking quality of advanced large-seeded common bean genotypes. [PDF]
Heliyon, 2021 Developing beans for high canning and cooking quality has been a major concern of plant breeders as the demand of consumers for beans in terms of quality is increasing.
Gelete SH, Mekbib F, Fenta BA, Teamir M.
europepmc +2 more sources
Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles [PDF]
FoodsWeizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires ...
Juqing Huang +6 more
doaj +2 more sources
Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties. [PDF]
Int J Food Sci, 2020 Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio).
Meresa A +4 more
europepmc +2 more sources
Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles [PDF]
Frontiers in Nutrition, 2022 Mung bean proteins (MBPs) are highly nutritious food ingredients, but their lack of gluten limits their use in staple foods such as noodles. In this study, MBPs were modified by hydrothermal treatment, and their gel properties and the major structural ...
Jingjing Diao +5 more
doaj +2 more sources
Quality changes in chicken livers during cooking
Poultry Science, 2021 Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers.
Zhi Qu +5 more
semanticscholar +4 more sources
Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. [PDF]
Foods, 2019 This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta.
Espinosa-Solis V +10 more
europepmc +2 more sources