Results 11 to 20 of about 8,766,405 (345)
Rice Quality: Biochemical Composition, Eating Quality, and Cooking Quality
The Future of Rice Demand: Quality Beyond Productivity, 2020 Rice (Oryza sativa L.) is the main food for the largest community in the world, and its demand is increasing day by day. It is a highly palatable energy-rich food as a result of its starch content. Among different parts of rice, rice bran consists of high protein and energy.
F. Ahmed +3 more
semanticscholar +2 more sources
Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm. [PDF]
Rice (N Y), 2018 For predicting texture suited for South and South East Asia, most of the breeding programs tend to focus on developing rice varieties with intermediate to high amylose content in indica subspecies. However, varieties within the high amylose content class
Cuevas RPO, Domingo CJ, Sreenivasulu N.
europepmc +2 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
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Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying. [PDF]
J Food Sci Technol, 2019 Shen L +5 more
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Nutritional and Technological Quality of High Protein Pasta
Foods, 2021 Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The
Maria Cristina Messia +5 more
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Foods, 2023 With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ).
Xiaoqian Guo +7 more
semanticscholar +1 more source
Molecules, 2022 The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF ...
Savita Sharma +5 more
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Food Production, Processing and Nutrition, 2023 The physicochemical characteristics and digestibility properties of rice are greatly influenced by its genetic variability. In this study, we attempt to understand the overall quality of five traditional and popularly consumed rice varieties of Kerala ...
Febina M, Deepa John, Maya Raman
semanticscholar +1 more source
Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.
The Journal of the Science of Food and Agriculture, 2023 BACKGROUND The purpose of this study was to investigate the potential of hyperspectral imaging (HSI) for the characterization of cooking quality parameters, dry matter content (DMC), water absorption (WAB) and texture in cassava genotypes contrasting for
K. Meghar +8 more
semanticscholar +1 more source
Influence of Climate Factors on Quality Characteristics of Cereals
Liang you shipin ke-ji, 2023 Climate change significantly affects the quality characteristics of cereals. Climate factors such as accumulated temperature, daily temperature difference, rainfall and gas concentration and ratio affect the growing environment of cereals to varying ...
YUE Zhong-xiao, FENG Nai-hong
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