Results 21 to 30 of about 561,877 (305)
Acta Scientiarum: Technology, 2014 The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars.
Flávia de Araújo Fonseca +5 more
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Quality Changes in Sous-Vide Cooked Meat
Turkish Journal of Agriculture: Food Science and Technology, 2020 Sous-vide process is a cooking method for vacuumed products which are placed in a water bath or steam oven at controllable low temperatures and specific long times.
Meltem Serdaroglu, Esra Derin
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Foods, 2022 The objectives of the study on a continuous flow hot air dryer combined with radio frequency heating at different temperatures (HA/RF) (38 °C, 42 °C, 46 °C, and 50 °C) in a large-scale process compared with conventional continuous flow hot air drying (HA)
Karn Chitsuthipakorn +1 more
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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
Foods, 2022 Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional ...
Andrea Bresciani +2 more
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Starch Synthesis-Related Genes (SSRG) Evolution in the Genus Oryza
Plants, 2021 Cooking quality is an important attribute in Common/Asian rice (Oryzasativa L.) varieties, being highly dependent on grain starch composition. This composition is known to be highly dependent on a cultivar’s genetics, but the way in which their genes ...
Karine E. Janner de Freitas +6 more
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Frontiers in Plant Science, 2018 Association mapping using a multi-parent advanced generation intercross (MAGIC) population provides a promising tool in genetic dissection of rice cooking and eating quality (CEQ).
Kimberly S. Ponce +3 more
doaj +1 more source
Impact of Sunflower Meal Protein Isolate Supplementation on Pasta Quality
Separations, 2022 Globally, there is an increased demand for plant- and animal-derived proteins. However, animal-derived proteins are still expensive and expected to negatively impact the environment.
Ahmed A. Zaky +3 more
doaj +1 more source
Global production, processing and utilization of lentil: A review
Journal of Integrative Agriculture, 2017 Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed
Matina Joshi +2 more
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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
Linden, E., van der +2 more
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Rice cooking and sensory quality [PDF]
, 2019 This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption.
Mestres, Christian +2 more
openaire +2 more sources