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Rice cooking and sensory quality [PDF]
, 2019 This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption.
Mestres, Christian +2 more
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Effect of continuous cooking on cooking water properties and pasta quality [PDF]
Journal of the Science of Food and Agriculture, 2019 AbstractBACKGROUNDProfessional pasta cookers are filled with fresh water. The solids leached from the cooked pasta make pasta less firm and stickier while leading to changes in water properties and overflow. Added fresh water then has to be reheated. The effect of continuous cooking on cooked pasta quality and water properties was investigated for the ...
DIAMANTE, GIULIA +3 more
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Telemonitoring Based Waste Cooking Oil Quality Detection and Sorting System
Jurnal Jaringan Telekomunikasi, 2022 Cooking oil that is used repeatedly is called cooking oil. Due to the very high price of cooking oil, people still use used cooking oil for daily cooking, even though it is very dangerous for health and can cause a number of diseases, such as stroke ...
Miftahul Huda +2 more
doaj +3 more sources
Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles
Shipin gongye ke-ji, 2022 To investigate the effect of root crop starch types on the quality of Huanggang fish meat noodles, the physicochemical properties, pasting property, particle size, solubility and swelling of sweet potato starch (from the cultivars SPS1, SPS2 and SPS3 ...
Zhiwei HU +3 more
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
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
Quality control of cooked sausages
Ukrainian Journal of Veterinary and Agricultural Sciences, 2021 Despite the increased interest in the quality and safety of cooked sausages, the situation in the field of food is becoming more complicated and more threatening every year. As a result of research, it should be noted that the consumer market of the Rivne region is saturated with products of good quality, which are made mainly by mini-shops or private ...
S. V. Zhyhalyuk +6 more
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Ciência e Agrotecnologia, 2009 O feijão constitui-se em uma importante fonte de proteína e minerais, mas apresenta atualmente baixo consumo devido ao longo tempo requerido para hidratação e cocção, a qual aumenta a digestibilidade.
Cileide Maria Medeiros Coelho +4 more
doaj +1 more source
Acta Scientiarum: Technology, 2014 The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars.
Flávia de Araújo Fonseca +5 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
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