Results 91 to 100 of about 8,766,405 (345)
Review of Functional Markers for Improving Cooking, Eating and the Nutritional Qualities of Rice
Frontiers in Plant Science, 2015 After yield, quality is one of the most important aspects of rice breeding. Preference for rice quality varies among cultures and regions; therefore, rice breeders have to tailor the quality according to the preferences of local consumers.
Wendy Chui Phing Lau +7 more
doaj +1 more source
Effect of spinach and chickpea flour fortification on cooking, functional and textural properties of wheat pasta [PDF]
Journal on Processing and Energy in Agriculture, 2017 The present study was led to prepare pasta from wheat instead of semolina and effect of spinach powder and chickpea flour fortification on cooking, functional and textural properties pasta was assessed.
Shyam Abrol Ghan +3 more
doaj +1 more source
Foods, 2022 Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried
Zicong Guo +3 more
doaj +1 more source
Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality
Canadian Journal of Plant Science, 2019 : Pulses are staple foods that are gaining recognition as sources of non-gluten proteins, slow digestible starch, and dietary fiber. Several factors contribute to the cooking quality of pulses including genetics, environment, and their interactions.
El‐Sayed M. Abdel‐Aal +4 more
semanticscholar +1 more source
Quality Improvement of Hard Cooked Eggs
Poultry Science, 1984 Abstract Eggs were held at 15 C with circulating air for 4 days to obtain albumen pH values of 8.8 or higher. With such eggs, over 90% of all hard cooked eggs peeled easily and yielded a smooth peeled egg. Cooking times of about 25 min in 85 C water resulted in minimal yolk discoloration and shell cracking with large eggs. Using eggs that were over 1
W.J. STADELMAN, A.R. RHORER
openaire +1 more source
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
Advanced Functional Materials, EarlyView.We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
Buah Mengkudu (Morinda Citrifolia L.) sebagai Pengadsorbi Minyak Jelantah [PDF]
, 2015 The used and storage of cooking oil that has not been done properly can lead to exessive water content in the oil. Thus, this can degrade the quality of the oil and fried foods, and turn to interfere health.
Barau, F. (Fitri) +2 more
core +1 more source
Triblock Polymer Engineering Enables Hydration‐Rich, High‐Performance, Fouling‐Resistant Interfaces
Advanced Functional Materials, EarlyView.A molecularly engineered triblock polymer (PHZ) rapidly reorganizes into a hydration‐rich interfacial layer on diverse surfaces, strongly suppressing hydrophobic attraction and fouling. The triblock polymer provides robust energy and steric barriers to oily foulants, enabling high‐performance antifouling at ultralow dosage.
Chenyu Qiao +6 more
wiley +1 more source
QUALITY EVALUATION OF QUICK COOKING BASMATI RICE [PDF]
Journal of Food Quality, 2000 ABSTRACTBasmati rice is valued for its flavor and long, bold grains. Traditionally this variety of rice demands a special cooking method of pre‐soaking, boiling with an optimum amount of water and spreading for cooling. The technology to develop Quick Cooking Rice (QCR) hitherto used for nonscented rice has been extended to basmati rice, and the effect
M.N. RAMESH +2 more
openaire +1 more source
Quality aspects of processed organic baby food - Results of a case study from an expert consultation in the baby food industry in 10 European countries. [PDF]
, 2008 The processor survey shows the general principles and understanding of quality for the processing of organic food from the processors’ point of view.
Kretzschmar, Ursula +2 more
core