Results 211 to 220 of about 7,721,428 (246)
Some of the next articles are maybe not open access.
The determination of the cooking quality of potatoes
American Potato Journal, 1937In this discussion on the cooking quality of potatoes, we have shown that although potatoes are an important article in our diet, their quality is not taken into consideration in the potato grades. Quality in potatoes has been associated with dry matter content, therefore, a high dry matter content of 30 per cent is associated with “good quality” and a
openaire +1 more source
Rice Quality: Biochemical Composition, Eating Quality, and Cooking Quality
2020Rice (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.
Fahim Ahmed +3 more
openaire +1 more source
The effect of cooking conditions on the eating quality of pork
Meat Science, 1995Two experiments were conducted to examine the effects of cooking parameters, including final internal temperature (65, 72·5 or 80°C), on the eating quality of pork. Assessments were made by a 10-member trained taste panel. In Experiment 1 on loin steaks (m.
J D, Wood +3 more
openaire +2 more sources
1982
The cooking quality of faba bean products such as medammis, falafel, nabet and besara, can be evaluated by the following parameters: (i) Seed size and weight : One thousand seeds are weighed and their volume is determined by measuring the change in the level of water in a graduated cylinder.
openaire +1 more source
The cooking quality of faba bean products such as medammis, falafel, nabet and besara, can be evaluated by the following parameters: (i) Seed size and weight : One thousand seeds are weighed and their volume is determined by measuring the change in the level of water in a graduated cylinder.
openaire +1 more source
Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods
2014Over the history of mankind, food preservation has played a crucial role in alleviating hunger and famine when food was less abundant and was instrumental in supplying edible foods for armies, voyagers and explorations that led to significant changes in human history.
Atef Elansari, Alaa El-Din A. Bekhit
openaire +1 more source
Time to Add Screening for Financial Hardship as a Quality Measure?
Ca-A Cancer Journal for Clinicians, 2021Ya-Chen Tina Shih +2 more
exaly
Cook for Quality … Eat for Health
Journal of the American Dietetic Association, 1958openaire +2 more sources
Cooking properties of spaghetti: factors affecting cooking quality
Journal of Agricultural and Food Chemistry, 1979Roman A. Grzybowski, Brendan J. Donnelly
openaire +1 more source
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2002
Hara, Tatsue +4 more
openaire +1 more source
Hara, Tatsue +4 more
openaire +1 more source
Prediction of Cooking Loss of Pork Belly Using Quality Properties of Pork Loin
Meat Science, 2022Dae-Hyun Lee, Kuk-Hwan Seol, Kyung Jo
exaly