Results 271 to 280 of about 103,176 (306)

The effect of cooking conditions on the eating quality of pork

Meat Science, 1995
Two 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, G R, Nute, G A, Fursey, A, Cuthbertson   +3 more
openaire   +2 more sources

Rice Quality: Biochemical Composition, Eating Quality, and Cooking Quality

2020
Rice (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, Tanweer Fatah Abro, Md. Shahjahan Kabir, Mohammad Abdul Latif   +3 more
openaire   +1 more source

Cooking Quality of Faba Beans

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

Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods

2014
Over 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

Cooking properties of spaghetti: factors affecting cooking quality

Journal of Agricultural and Food Chemistry, 1979
Roman A. Grzybowski, Brendan J. Donnelly
openaire   +1 more source

Cook for Quality … Eat for Health

Journal of the American Dietetic Association, 1958
openaire   +2 more sources

Cooking qualities of Bagel.

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2002
Hara, Tatsue, Nakanose, Chihiro, Takasaki, Fusako, Umekuni, Tomoko, Ooya, Chieko   +4 more
openaire   +1 more source

Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms

Food Chemistry, 2023
Jing Hong, Xiangqi Fan
exaly  

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

Food Chemistry, 2023
Bhesh Bhandari, Dewei Deng, Min Zhang
exaly  

The role of cooking in consumers' quality formation: An exploratory study of beef steaks

Meat Science, 2022
Luca A Panzone, Sharron Kuznesof
exaly