Results 281 to 290 of about 8,766,405 (345)

Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

, 2020
Alfalfa (Medicago sativa L.) seeds were processed by various processing techniques (wet heating, microwave processing, dry heating, soaking, and extrusion) intended to reduce its antinutrients and enhance its functional properties and bioactive potential.
P. Sahni, Savita Sharma
semanticscholar   +1 more source

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
openaire   +1 more source

Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta

, 2020
Frozen cooked pasta meals are offered to meet the increasing demand for high-quality pasta products with ready-to-eat convenience. However, textural changes during freezing and after thawing may consequently modify pasta quality, which requires ...
Liyang Xie, Noriaki Nishijima, Yoshifumi Oda, A. Handa, K. Majumder, Changmou Xu, Yue Zhang   +6 more
semanticscholar   +1 more source

Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork.

Food Chemistry, 2021
This study aimed to evaluate the effect of Sous-vide (SV) cooking on the quality, flavor and digestion characteristics of braised pork. Traditional (TD) sample had the highest fat content and malondialdehyde (MDA) value, but the lowest protein content ...
Shuai Jiang, Dejiang Xue, Ze Zhang, Kai Shan, Weixin Ke, Miao Zhang, Di Zhao, Y. Nian, Xinglian Xu, G. Zhou, Chunbao Li   +10 more
semanticscholar   +1 more source

Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage

, 2021
For prolonging the shelf life of spiced beef during cold storage without destroying quality characteristics, ultrasonic-assisted cooking was applied in current study.
Jian Zhang, Yuqin Zhang, Yunhe Zou, Wangang Zhang   +3 more
semanticscholar   +1 more source

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
openaire   +1 more source

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
openaire   +2 more sources

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
openaire   +1 more source

Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process

LWT, 2019
The present research was focused on the set up of an innovative technological wheat transformation process, based on micronization and air classification of partially debranned kernels, able to naturally increase the potential nutritional value of pasta.
R. Ciccoritti, F. Nocente, D. Sgrulletta, L. Gazza   +3 more
semanticscholar   +1 more source

Cooking qualities of Rhode Island potatoes

American Potato Journal, 1964
The cooking tests described showed that differences in cooking quality of potatoes do occur in Rhode Island from one season to another, and that the large differences at least are due to climate and variety. Changes in cultural practices which could be applied by the farmer, such as irrigation or different ratios of fertilizers did not produce ...
Irene H. Stuckey, Ruth E. Tucker, James E. Sheehan   +2 more
openaire   +1 more source