Results 301 to 310 of about 8,766,405 (345)

Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods

2014
Over the history of mankind, food preservation has played a crucial role in alleviating hunger and famine when food was less abundant and was instrumental in supplying edible foods for armies, voyagers and explorations that led to significant changes in human history.
Atef Elansari, Alaa El-Din A. Bekhit
openaire   +1 more source

Relationship between meat quality and cooking losses

International Journal of Food Science & Technology, 1967
Summary. On the basis of visual assessment of exudative appearance, hams and shoulders were divided into two categories before curing: the ‘normal’ and the exudative ones. The ‘normal’ category included the DFD (dark, firm, dry) and the intermediate types having significantly lower average cooking loss.
Gy. GANTNER, L. KÖRMENDY, M. LOSONCZY, F. LÖRINCZ   +3 more
openaire   +1 more source

Cooking quality of Oregon-grown Russet potatoes

American Potato Journal, 1958
Flavor, texture, moistness, smoothness of mashed potatoes and the skin tenderness of baked potatoes did not change to an appreciable extent from harvest through six months’ storage. The color was better earlier in the storage period, and the quality improved for boiling and steaming since most sloughing took place at 0 or 2 months storage.
Andrea Mackey, Joy Stockman
openaire   +1 more source

Cooking properties of spaghetti: factors affecting cooking quality

Journal of Agricultural and Food Chemistry, 1979
Roman A. Grzybowski, Brendan J. Donnelly
openaire   +1 more source

Quality of extrusion-cooked poultry meat products

1995
Abstract A series of studies in our laboratory have examined the feasibility of extrusion cooking of hand-deboned chicken meat (HDCM) and mechanically-deboned turkey meat (MDTM) combinations in a single screw extruder with various nonmeat binders. The results are useful in the selection of binders, meat combinations and concentrations that have the ...
J.N. Sofos, A.S. Ba-Jaber, G.R. Schmidt, J.A. Maga   +3 more
openaire   +1 more source

Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes.

Meat Science, 2021
H. H. Abdel-Naeem, K. Sallam, H. Zaki
semanticscholar   +1 more source

Cooking-quality preferences for potatoes

American Potato Journal, 1940
Alida Hotchkiss, Marion Wood, Paul Findlen   +2 more
openaire   +1 more source

Cooking quality of lentils

Canadian Institute of Food Science and Technology Journal, 1983
openaire   +1 more source

Cook for Quality … Eat for Health

Journal of the American Dietetic Association, 1958
openaire   +2 more sources

Older adult participation in cancer clinical trials: A systematic review of barriers and interventions

Ca-A Cancer Journal for Clinicians, 2021
Mina S Sedrak, Rachel A Freedman, Aminah Jatoi   +2 more
exaly