Results 261 to 270 of about 103,176 (306)

Spaghetti cooking by microwave oven: Cooking kinetics and product quality

Journal of Food Engineering, 2008
Abstract The cooking kinetics of spaghetti cooked in boiling water by a traditional method: (TRC) and by microwave (MWC) using an innovative oven suitable for pasta cooking were investigated. The quality of cooked spaghetti was studied as a function of the following cooking parameters: weight increase, total thermal effect and gelatinization extent.
COCCI, EMILIANO, SACCHETTI, GIAMPIERO, VALLICELLI, MELANIA, ANGIOLONI, ALESSANDRO, DALLA ROSA, MARCO   +4 more
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Effect of cooking temperature on cooked pasta quality and sustainability

Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDEveryday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (TC) that were lower than the water boiling point (TBW) on the main chemico‐physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water‐to‐pasta ...
Alessio Cimini, Matteo Cibelli, Anna R Taddei, Mauro Moresi   +3 more
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Cooking quality of pulses

Journal of the Science of Food and Agriculture, 1967
AbstractThe main factor affecting the cooking quality of seeds of several pea and bean varieties was found to be the composition of the cell wall as expressed by a ‘PCMP number’ relating the contents of phytin, Ca, Mg and free pectin. Other factors probably involved were the thickness of the seed‐coat palisade layer, and the contents of lignin and ...
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Impact of cooking temperature on the quality of quick cooking brown rice

Food Chemistry, 2019
Three cooking temperatures (72, 80, and 88 °C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction ...
Cristian de Souza, Batista, Jaqueline Pozzada, Dos Santos, Caroline Lambrecht, Dittgen, Rosana, Colussi, Priscila Zaczuk, Bassinello, Moacir Cardoso, Elias, Nathan Levien, Vanier   +6 more
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Effects of PSE on the quality of cooked hams

Meat Science, 2003
Meat quality comparisons were carried out on hams produced from pork legs showing evidence of PSE and normal pork legs. Quality measurements included drip loss, sliceability, cooking loss, TBARS analysis and colour evaluation (Hunter L, a, b). A total of 40 pork legs were selected from a commercial slaughtering plant, 20 from carcasses showing PSE and ...
D J, O'Neill, P B, Lynch, D J, Troy, D J, Buckley, J P, Kerry   +4 more
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The cooking qualities of microwave oven cooked instant noodles

International Journal of Food Science & Technology, 2010
SummaryDeep‐fried instant noodles were cooked in a microwave oven at 557 W (medium power) and 657 W (full power). The microwave cooking times were determined based on textural parameters and the qualities of microwave oven cooked noodles at medium power and full power were compared with those of products cooked using a conventional gas stove for 9.1 ...
Seung Yong Cho, Jin Won Lee, Chul Rhee
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Quality of pressure-cooked potatoes

American Potato Journal, 1956
Three lots of mature potatoes of different variety and location were studied to obtain information on the quality on the cooked product by pressure cooking of pared whole and pared sliced potatoes. Three specific gravity groups of each lot were used.
E. Elizabeth Hester, Grace Bennett
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THE COOKING QUALITY OF FIELD PEAS

Canadian Journal of Plant Science, 1964
In a greenhouse study with two varieties of field peas, the cooking quality of the Weitor 702 (a good-cooking pea) was markedly influenced by P and K additions and by the initial fertility level of the soil. The cooking quality of the other variety, Kapuskasing, remained poor regardless of treatment or fertility level of the soil.
R. L. Halstead, F. Gfeller
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PRODUCTION OF QUALITY QUICK-COOKING BEANS BY A COOKING/DEHYDRATION PROCESS

Journal of Food Processing and Preservation, 1988
Quick-cooking (4-5 min) beans of good organoleptic quality and low butterflying degree were made by blanching in boiling water to a water/bean (W/B) ratio of 0.8, cooking at 15 psig for 2 h, and drying with air at 100c and 700 fpm, tray depth of 5 cm, to 10% moisture.
F. R. DEL VALLE, E. MARCO
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The determination of the cooking quality of potatoes

American Potato Journal, 1937
In 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
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