Results 271 to 280 of about 8,766,405 (345)

Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice.

Food Chemistry, 2022
Extruded instant rice (EIR) could not maintain an intact grain morphology during cooking, which seriously affected its cooking quality. The problem was solved by pre-fermentation of rice flour for 5-10 days.
S. Luo, Bingbing Zhou, Lan-Xing Cheng, Jing-Heng Huang, Pei Zou, Yingying Zeng, Shijin Huang, Tingting Chen, Cheng-mei Liu, Jianyong Wu   +9 more
semanticscholar   +1 more source

Rapid improvement of rice eating and cooking quality through gene editing toward glutelin as target.

Journal of Integrative Plant Biology, 2022
Rice eating and cooking quality (ECQ) is a major concern of breeders and consumers, determining market competitiveness worldwide. Rice grain protein content (GPC) is negatively related to ECQ, making it possible to improve ECQ by manipulating GPC ...
Yihao Yang, Zi-Ru Shen, Y. Li, Chenda Xu, H. Xia, Hao Zhuang, Shenyuan Sun, M. Guo, Changjie Yan   +8 more
semanticscholar   +1 more source

Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation.

Food Research International, 2023
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques.
Wangxin Liu, Xianliang Luo, Yinghua Huang, Minjie Zhao, Tao Liu, Jing Wang, Feng-qin Feng   +6 more
semanticscholar   +1 more source

Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles.

Food Chemistry, 2021
In order to improve the structure and cooking quality of extruded whole buckwheat noodles (EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat flour to prepare the EWBN.
Xiang-Lian Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen, Xiaozhi Tang   +7 more
semanticscholar   +1 more source

Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin.

Food Chemistry, 2023
Sichuan pepper oleoresin (SPO) is highly appreciated by the food industry as well as consumers for flavor. To understand the overall flavor of SPO and how the quality changes during practical application, this study investigated the effects of five ...
Jiong Zhang, Min Zhang, Kai Chen, B. Bhandari, Dewei Deng   +4 more
semanticscholar   +1 more source

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 ...
openaire   +4 more sources

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
openaire   +1 more source

Prediction of cooking loss of pork belly using quality properties of pork loin.

Meat Science, 2022
The predictability of cooking loss in pork belly using the quality properties of pork loin was investigated. Pork belly at the 6th thoracic vertebra and pork loin at the 14th thoracic vertebra from 120 pork carcasses were used in this study.
K. Jo, Seonmin Lee, Hyun Gyung Jeong, Daeeop Lee, H. Kim, K. Seol, S. Kang, Samooel Jung   +7 more
semanticscholar   +1 more source

Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles.

Food Research International
This study aimed to explore the effects of various lipids on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles (EBNs) with and without 20% high-amylose corn starch (HACS).
Menglan Yu, Shuyi Zhang, Peiqi Tang, Linghan Meng, Weiwei Cheng, Chengcheng Gao, Di Wu, Xiao Feng, Zhenjiong Wang, Xiaozhi Tang   +9 more
semanticscholar   +1 more source

Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice.

Food Chemistry
Effects of varying degree of milling (DOM) (0-22%) on the bran layer structure, physicochemical properties, and cooking quality of brown rice were explored.
Juan Li, Shuai Yang, Zhiming Zhong, Tianli Xia, Wenju Zhou, Z. Tu, Zhengxing Chen, Hong Wang, Zhihua Dai, Gangqiang Jin, Yan Du   +10 more
semanticscholar   +1 more source