Results 21 to 30 of about 8,766,405 (345)
Frontiers in Sustainable Food Systems, 2022 The cooking quality, especially the pasting properties, is essential in cassava starch applications or successfully utilizing cassava in food industries and at the household level.
Emmanuel Oladeji Alamu +3 more
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Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles
Shipin gongye ke-ji, 2022 To investigate the effect of root crop starch types on the quality of Huanggang fish meat noodles, the physicochemical properties, pasting property, particle size, solubility and swelling of sweet potato starch (from the cultivars SPS1, SPS2 and SPS3 ...
Zhiwei HU +3 more
doaj +1 more source
Quality control of cooked sausages
Ukrainian Journal of Veterinary and Agricultural Sciences, 2021 Despite the increased interest in the quality and safety of cooked sausages, the situation in the field of food is becoming more complicated and more threatening every year. As a result of research, it should be noted that the consumer market of the Rivne region is saturated with products of good quality, which are made mainly by mini-shops or private ...
S. V. Zhyhalyuk +6 more
openaire +3 more sources
Foods, 2022 Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles ...
Weiwei Hu +5 more
doaj +1 more source
Foods, 2023 Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss ...
Gulsah Sumer, F. Oz
semanticscholar +1 more source
Effect of continuous cooking on cooking water properties and pasta quality [PDF]
Journal of the Science of Food and Agriculture, 2019 AbstractBACKGROUNDProfessional pasta cookers are filled with fresh water. The solids leached from the cooked pasta make pasta less firm and stickier while leading to changes in water properties and overflow. Added fresh water then has to be reheated. The effect of continuous cooking on cooked pasta quality and water properties was investigated for the ...
DIAMANTE, GIULIA +3 more
openaire +3 more sources
Foods, 2022 Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability ...
Loubnah Belahcen +6 more
doaj +1 more source
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
Foods, 2023 Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological ...
A. Latoch +2 more
semanticscholar +1 more source
Foods, 2023 The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat.
B. Alfaifi +4 more
semanticscholar +1 more source
Ciência e Agrotecnologia, 2009 O feijão constitui-se em uma importante fonte de proteína e minerais, mas apresenta atualmente baixo consumo devido ao longo tempo requerido para hidratação e cocção, a qual aumenta a digestibilidade.
Cileide Maria Medeiros Coelho +4 more
doaj +1 more source