Results 281 to 290 of about 103,176 (306)

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

Meat Science, 2022
Kyung Jo, Seonmin Lee, Dae-Hyun Lee
exaly  

Cooking quality of lentils

Canadian Institute of Food Science and Technology Journal, 1983
openaire   +1 more source

A method of observed cooking quality evaluation in cooking stages

Abstracts of Annual Congress of The Japan Society of Home Economics, 2007
IWATA, Ayami, OGAWA, Noriko, KATO, Kunihito, YAMAMOTO, Kazuhiko   +3 more
openaire   +1 more source

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Poultry Science, 2020
Young Min Choi
exaly  

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

Food Chemistry, 2022
Chengcheng Gao, Jingwen Xu, Linghan Meng   +2 more
exaly  

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Foods, 2023
Agnieszka Latoch, Artur Głuchowski, Ewa Czarniecka-Skubina   +2 more
exaly  

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

Food Chemistry, 2014
Hedayat Hosseini, Masoud Rezaei, Ramin Khaksar   +2 more
exaly  

Quality and Energy Evaluation in Meat Cooking

Food Engineering Reviews, 2016
Pankaj B Pathare, Anthony Paul Roskilly, Roskilly Anthony Paul   +2 more
exaly  

Association between Chinese cooking oil fumes and sleep quality among a middle-aged Chinese population

Environmental Pollution, 2017
Guanghui Nie, Liang Wang, Li‘E Zhang   +2 more
exaly  

Diet quality is more strongly related to food skills rather than cooking skills confidence: Results from a national cross‐sectional survey

Nutrition and Dietetics, 2020
Fiona Lavelle, Tamara Bucher, Moira Dean   +2 more
exaly