Results 1 to 10 of about 5,433 (116)
Quality and Energy Evaluation in Meat Cooking [PDF]
Food Engineering Reviews, 2016 Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and consumer behaviour.
Pankaj B Pathare, Anthony P Roskilly
exaly +3 more sources
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
Lactic Acid Bacteria: A Review of Their Inhibitory Effect on Harmful Microbes and Effect on Flavor Characteristics of Fermented Meat Products [PDF]
Shipin Kexue, 2023 Fermented meat products are vulnerable to microbial contamination because of their long production cycle and rich nutrients, which can affect product quality and result in adverse effects on human health.
GAO Fang, BAO Yali, HUA Xiaoqing, ZHANG Kaiping, WANG Fengmei, TIAN Jianjun, JIN Ye
doaj +1 more source
Foods, 2022 Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles ...
Weiwei Hu +5 more
doaj +1 more source
Effect of cooking temperature on cooked pasta quality and sustainability
Journal of the Science of Food and Agriculture, 2021 AbstractBACKGROUNDEveryday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (TC) that were lower than the water boiling point (TBW) on the main chemico‐physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water‐to‐pasta ...
Alessio Cimini +3 more
openaire +3 more sources
Foods, 2022 Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability ...
Loubnah Belahcen +6 more
doaj +1 more source
Foods, 2022 The objectives of the study on a continuous flow hot air dryer combined with radio frequency heating at different temperatures (HA/RF) (38 °C, 42 °C, 46 °C, and 50 °C) in a large-scale process compared with conventional continuous flow hot air drying (HA)
Karn Chitsuthipakorn +1 more
doaj +1 more source
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
Foods, 2022 Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional ...
Andrea Bresciani +2 more
doaj +1 more source
Starch Synthesis-Related Genes (SSRG) Evolution in the Genus Oryza
Plants, 2021 Cooking quality is an important attribute in Common/Asian rice (Oryzasativa L.) varieties, being highly dependent on grain starch composition. This composition is known to be highly dependent on a cultivar’s genetics, but the way in which their genes ...
Karine E. Janner de Freitas +6 more
doaj +1 more source
Impact of Sunflower Meal Protein Isolate Supplementation on Pasta Quality
Separations, 2022 Globally, there is an increased demand for plant- and animal-derived proteins. However, animal-derived proteins are still expensive and expected to negatively impact the environment.
Ahmed A. Zaky +3 more
doaj +1 more source