Results 21 to 30 of about 84,352 (258)
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
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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
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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
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NIPPON SHOKUHIN KOGYO GAKKAISHI, 1971 The factors such as proportion of basic ingredients, particle size of rice flour and the ratio of rice flour to cornstarch were investigated on their effects on the qualities of the rice flour butter cakes.Among 27 kinds butter cakes made from basic ingredients of different amount, the cake in the following proportion of basic ingredients was the best ...
KIYOKO YAMAZAKI +2 more
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Effect of Pre-cooking Time on the Quality of Noodles during Frozen Storage
Shipin gongye ke-ji, 2023 In this study, the changes of cooking quality, texture property, moisture content, state of moisture, sensory property, thermal stability and microstructure of noodles pre-cooking for 0, 1, 3, 5 minutes during frozen storage (1, 30, 60, 90, 120 days ...
Luqin DONG, Xueqin LI, Zhixuan XING
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EFFECTS OF MICROWAVE COOKING ON FISH QUALITY
International Journal of Food Properties, 2001 Changes in tenderness, unit proteolytic activity, protein denaturation and fatty acid content of trout (Onchorhyncus mykiss) cooked in microwave oven for different time-power combinations were studied and the relationship between protein denaturation and textural changes was investigated.
Şahin, Serpil, Şümnü, Servet Gülüm
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Telemonitoring Based Waste Cooking Oil Quality Detection and Sorting System
Jurnal Jaringan Telekomunikasi, 2022 Cooking oil that is used repeatedly is called cooking oil. Due to the very high price of cooking oil, people still use used cooking oil for daily cooking, even though it is very dangerous for health and can cause a number of diseases, such as stroke ...
Miftahul Huda +2 more
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Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature
Foods, 2022 The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was ...
Wen Xiao +4 more
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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
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