Global Market Assessment for Electric Cooking [PDF]
, 2021 Globally, approximately 2 billion people have access to some form of electricity but do not have access to clean cooking, the majority of which rely on the traditional use of biomass. Cooking with biomass leads to an estimated 3.8 million deaths per year
Coley, Will +4 more
core +2 more sources
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
Effect of Pre-cooking Time on the Quality of Noodles during Frozen Storage
Shipin gongye ke-ji, 2023 In this study, the changes of cooking quality, texture property, moisture content, state of moisture, sensory property, thermal stability and microstructure of noodles pre-cooking for 0, 1, 3, 5 minutes during frozen storage (1, 30, 60, 90, 120 days ...
Luqin DONG, Xueqin LI, Zhixuan XING
doaj +1 more source
DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 Noodles were prepared by incorporation varying blends (0, 20, 40, 60 and 80%) of rice flour in replacement of wheat flour. Noodle samples were evaluated for their proximate composition, scavenging activity, sensory properties and cooking quality ...
Maghfera abd-elfatah +3 more
doaj +1 more source
An analysis of cooking queries: Implications for supporting leisure cooking [PDF]
, 2013 Cooking is a common and an information-intensive activity. We analyze a set of 678 cooking-related queries to identify the attributes that cooks provide in their queries to the Google AnswersTM ‘ask an expert’ online reference system.
Bainbridge, David +3 more
core +2 more sources
Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage [PDF]
Food Technology Research JournalEssential oil from Chrysanthemum cinerariaefolium seeds was extracted using a soxhlet extractor for 48 hours. The oil extract's insecticidal activity against adult cowpea beetles (Callosobruchus maculatus) was investigated at concentrations of 0.01, 0.03,
Seham, Y. Gebreil +3 more
doaj +1 more source
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
doaj +1 more source