Results 131 to 140 of about 103,176 (306)

Effect of different storage temperatures on grain structure and cooking quality of indica rice after low temperature storage

Liang you shipin ke-ji
In order to investigate the effects of different storage temperatures on the grain structure and cooking quality of indica rice after the storage of low temperature (15 ℃), indica rice after low-temperature (15 ℃) lifting was placed in confined storage ...
KANG Chu-han, TAO Zhe, ZHANG Yu-rong, WU Qiong   +3 more
doaj   +1 more source

Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties. [PDF]

Foods, 2023
Pereira CL, Sousa I, Lourenço VM, Sampaio P, Gárzon R, Rosell CM, Brites C.   +6 more
europepmc   +1 more source

Who Are the Consumers of European Farmers' Markets? A Cross‐Country Analysis

Agribusiness, EarlyView.
ABSTRACT With substantial growth in the number of farmers' markets (FMs) in developed countries, the number of consumers visiting FMs is also increasing. This study comparatively assesses the consumers of FMs in three European countries where FMs traditionally play a distinctive role in food supply chains.
Áron Török, Gréta Maró, Zsófia Jámbor, Zalán Márk Maró, Barbara Tocco, Péter Balogh, Péter Czine   +6 more
wiley   +1 more source

Effects of Zein-Highland Barley Flour Composite Gel Network on the Quality of Gluten-free Highland Barley Noodles

Shipin gongye ke-ji
To enhance the sensory quality of gluten-free highland barley flour products, this study investigated the effects of incorporating a highland barley flour-zein composite gel (at levels of 0%, 10%, 20%, 30%, 40% and 50%, mass fractions) on the dough ...
Jipeng HUANG, Jiwei KUANG, Bin DANG
doaj   +1 more source

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking

Applied Sciences
Industrial almond by-products (ABPs, almond oil cake) and tomato by-products (TBPs, mixture of peel and seeds) are nutrient-rich residues that could enhance the nutritional value of gluten-free pasta and support sustainable waste reduction.
Hind Benchettah, Abdallah Bouasla, Agnieszka Wójtowicz, Ahlem Dib, Maciej Combrzyński, Jakub Soja, Marcin Mitrus, Leila Benatallah   +7 more
doaj   +1 more source

Improving rice eating and cooking quality by enhancing endogenous expression of a nitrogen-dependent floral regulator. [PDF]

Plant Biotechnol J, 2023
Zhang Y, Zhang S, Zhang J, Wei W, Zhu T, Qu H, Liu Y, Xu G.   +7 more
europepmc   +1 more source

Grain and cooking quality attributes of improved lines.

, 2018
Grain and cooking quality attributes of improved lines.
Jegadeesan Ramalingam (5797598), Kannan Chithrameenal (5797586), Ganesh Alagarasan (5797589), Sabariappan Robin (5669249), Muthurajan Raveendran (5797592), Suresh Meena (797498), Ayyasamy Ramanathan (5797595)   +6 more
core   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

Improving cooking quality of grain legumes [PDF]

, 2014
A project to improve the cooking quality of grain legumes and their products has been undertaken in Kenya and Cameroon and coordinated by the Institute of Food Research based in Norwich, UK.Beans are inexpensive, rich sources of dietary proteins and..
Technical Centre for Agricultural and Rural Cooperation
core