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Multi-Dimensional Cooking Quality Classification Using Routine Quality Evaluation Methods
2018A battery of assays to characterize the cooking and eating attributes of rice have been in routine use for several decades. The classification system to group rice varieties into different quality types are often based on cooking and eating attributes defined based on amylose content, rather than being considered a set of attributes contributing to an ...
Lilia, Molina +3 more
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Meat Science, 2020
Lamb meat is cooked using different methods which help to impart good taste, flavour and aroma and they also improve the nutritional quality and ensure food safety. However traditional methods also induce some potential health hazards i.e.
Raheel Suleman +5 more
semanticscholar +1 more source
Lamb meat is cooked using different methods which help to impart good taste, flavour and aroma and they also improve the nutritional quality and ensure food safety. However traditional methods also induce some potential health hazards i.e.
Raheel Suleman +5 more
semanticscholar +1 more source
THE COOKING QUALITY OF FIELD PEAS
Canadian Journal of Plant Science, 1964In a greenhouse study with two varieties of field peas, the cooking quality of the Weitor 702 (a good-cooking pea) was markedly influenced by P and K additions and by the initial fertility level of the soil. The cooking quality of the other variety, Kapuskasing, remained poor regardless of treatment or fertility level of the soil.
R. L. Halstead, F. Gfeller
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Prediction models of rice cooking quality
Cereal Chemistry, 2018AbstractBackground and objectivesRice quality can be primarily assessed by evaluating its texture after cooking. The classical sensory evaluation is an expensive and time‐consuming method as it requires training, capability, and availability of people.
George von Borries +4 more
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International Journal of Food Science & Technology, 2018
A roundup of gluten-free (GF) pasta sold in the Italian market in 2015 was characterised throughout cooking behaviour, texture, colour and nutritional value. A preliminary evaluation of cooking quality of the thirty-three available products underlined an
F. Morreale +5 more
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A roundup of gluten-free (GF) pasta sold in the Italian market in 2015 was characterised throughout cooking behaviour, texture, colour and nutritional value. A preliminary evaluation of cooking quality of the thirty-three available products underlined an
F. Morreale +5 more
semanticscholar +1 more source
Cooking Quality of Lentils Produced under Mediterranean Conditions
Crop Science, 2018Cooking quality (CQ) is the main quality criterion in lentil (Lens culinaris Medik.) and is affected by several factors. Phosphorus fertilization is a common agricultural practice in alkaline P‐poor soils, but studies examining its impact on CQ of lentils are lacking.
Georgia S. Theologidou +3 more
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LWT, 2018
The effects of sodium chloride (NaCl) and commercial salt substitutes (SS) on cooking qualities, microstructure, textural and sensory properties of fresh wheat noodles were studied.
H. Tan, T. Tan, A. Easa
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The effects of sodium chloride (NaCl) and commercial salt substitutes (SS) on cooking qualities, microstructure, textural and sensory properties of fresh wheat noodles were studied.
H. Tan, T. Tan, A. Easa
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1982
The cooking quality of faba bean products such as medammis, falafel, nabet and besara, can be evaluated by the following parameters: (i) Seed size and weight : One thousand seeds are weighed and their volume is determined by measuring the change in the level of water in a graduated cylinder.
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The cooking quality of faba bean products such as medammis, falafel, nabet and besara, can be evaluated by the following parameters: (i) Seed size and weight : One thousand seeds are weighed and their volume is determined by measuring the change in the level of water in a graduated cylinder.
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The effect of durum wheat genotypes on cooking quality of pasta
European Food Research and Technology, 2022Asuman Kaplan Evlice
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