Results 31 to 40 of about 8,766,405 (345)
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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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
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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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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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
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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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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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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
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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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