Results 21 to 30 of about 7,721,428 (246)
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
McClements, D.J. +2 more
core +1 more source
Molecules, 2022 The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF ...
Savita Sharma +5 more
doaj +1 more source
Nutritional quality of microwave-cooked and pressure-cooked legumes
International Journal of Food Sciences and Nutrition, 2004 Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient ...
Khatoon, N., Prakash, J.
openaire +2 more sources
Journal of Wetlands Environmental Management, 2017 This study aims to determine the effect of the type of packaging and storage time on the chemical composition and rice cooking quality by utilizing the respiration generated heat of freshly harvested rice.
Tanwirul Millati +3 more
doaj +1 more source
Influence of Climate Factors on Quality Characteristics of Cereals
Liang you shipin ke-ji, 2023 Climate change significantly affects the quality characteristics of cereals. Climate factors such as accumulated temperature, daily temperature difference, rainfall and gas concentration and ratio affect the growing environment of cereals to varying ...
YUE Zhong-xiao, FENG Nai-hong
doaj +1 more source
Quality and energy evaluation in meat cooking [PDF]
Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-
Roskilly AP, Pathare PB
core +3 more sources
Foods, 2022 This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated ...
Brahim Bchir +5 more
doaj +1 more source
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
doaj +1 more source
Ciência e Agrotecnologia, 2008 Objetivou-se, neste trabalho, avaliar o efeito da temperatura da água de embebição sobre a capacidade de hidratação/cocção, e se a hidratação pode ser um indicativo do menor tempo de cocção em grãos de feijão.
Cileide Maria Medeiros Coelho +5 more
doaj +1 more source
Global Market Assessment for Electric Cooking [PDF]
, 2021 Globally, approximately 2 billion people have access to some form of electricity but do not have access to clean cooking, the majority of which rely on the traditional use of biomass. Cooking with biomass leads to an estimated 3.8 million deaths per year
Coley, Will +4 more
core +2 more sources