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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EFFECTS OF MICROWAVE COOKING ON FISH QUALITY
International Journal of Food Properties, 2001 Changes in tenderness, unit proteolytic activity, protein denaturation and fatty acid content of trout (Onchorhyncus mykiss) cooked in microwave oven for different time-power combinations were studied and the relationship between protein denaturation and textural changes was investigated.
Şahin, Serpil, Şümnü, Servet Gülüm
openaire +2 more sources
Interrelationship Among Grain Quality Characteristics in Various Egyptian Rice Cultivars [PDF]
Journal of Plant ProductionA key goal of rice breeding initiatives is to produce new cultivars that exhibit superior grain quality. This investigation assessed the characteristics of grain quality in four rice varieties and examined their interrelations.
K. Abdelsalam, Germine Abou El-Soud
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DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 Noodles were prepared by incorporation varying blends (0, 20, 40, 60 and 80%) of rice flour in replacement of wheat flour. Noodle samples were evaluated for their proximate composition, scavenging activity, sensory properties and cooking quality ...
Maghfera abd-elfatah +3 more
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Inventory of Commercial Cooking Activities and Emissions in a Typical Urban Area in Greece
, 2022 The pollutants emitted during meal preparation in restaurants deteriorate the air quality. Thus, it is an environmental issue that needs to be addressed, especially in areas where these activities are densely located.
Kyriaki-Maria Fameli +2 more
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Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage [PDF]
Food Technology Research JournalEssential oil from Chrysanthemum cinerariaefolium seeds was extracted using a soxhlet extractor for 48 hours. The oil extract's insecticidal activity against adult cowpea beetles (Callosobruchus maculatus) was investigated at concentrations of 0.01, 0.03,
Seham, Y. Gebreil +3 more
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Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
, 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. +2 more
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Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
Foods, 2021 The enrichment of semolina pasta with nutritionally rich ingredients has been targeted as a health strategy in recent years. In this work, the storage stability of seaweed-enriched pasta was assessed at different combinations of temperature and relative ...
Ana Ramalho Ribeiro +3 more
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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 +3 more
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Potential of cowpea genotypes for nutrient biofortification and cooking quality. [PDF]
, 2022 Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals.
SILVA, D. J. S. +6 more
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