Results 11 to 20 of about 561,877 (305)
Quality and Energy Evaluation in Meat Cooking [PDF]
Food Engineering Reviews, 2016 Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and con- sumer behaviour.
Pathare PB, Roskilly AP
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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
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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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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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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
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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
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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
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Quality changes in chicken livers during cooking
Poultry Science, 2021 Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers' preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to inadequate cooking, thereby increasing the risk of ...
Zhi Qu +5 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
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Nutritional quality of microwave-cooked and pressure-cooked legumes
International Journal of Food Sciences and Nutrition, 2004 Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient ...
Khatoon, N., Prakash, J.
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