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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., Ubbink, J., Linden, E., van der   +2 more
core   +1 more source

Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (Solanum tuberosum L.)

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, Nancy Malhotra, Arashdeep Singh, Rajan Sharma, Rubén Domínguez, José Manuel Lorenzo   +5 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, G. V. Sus, O. A. Katsaraba, Z. O. Pasichnyk, B. V. Gutyj, R. M. Sachuk, T. A. Velesyk   +6 more
openaire   +3 more sources

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

Changes in Chemical Composition and Rice Cooking Quality Through the Utilization of Respiration Heat of Freshly Harvested Rice During Storage

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, Arief Rahmad Maulana Akbar, Susi Susi, Alia Rahmi   +3 more
doaj   +1 more source

The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial [PDF]

, 2007
Objective To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices.
Longbottom, Pat J, Dowler, E., Lang , Tim, Caraher, M., Wrieden, Wendy L, Wrieden, W. L., Anderson, A. S., Valentine, Karen, Gray, Bill, Valentine, K., Stead, Martine, Anderson, Annie S., Caraher, Martin, Longbottom, Pat J., Dowler, Elizabeth, Longbottom, P. J., Stead, M., Lang, T., Wrieden, Wendy L., Lang, Tim, Anderson, Annie S, Anderson, Annie S.; id_orcid, Gray, B.   +22 more
core   +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

Evaluation of the pasting characteristics of cassava roots grown in different locations in Nigeria from the Genetic Gain Assessment trial

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, Emmanuel Oladeji Alamu, Busie Maziya-Dixon, Alfred Gilbert Dixon   +3 more
doaj   +1 more source

Capacidade de cocção de grãos de feijão em função do genótipo e da temperatura da água de hidratação Cooking capacity of dry bean grains according to genotype and temperature of hydration water

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, Clovis Arruda Souza, Anderson Luiz Durante Danelli, Tamara Pereira, Julio Cesar Pires Santos, Denis Piazzoli   +5 more
doaj   +1 more source

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, Hongyu ZHOU, Youming LIU, Shanbai XIONG   +3 more
doaj   +1 more source