Results 31 to 40 of about 561,877 (305)

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety [PDF]

, 2019
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35 ...
Akissoe, N.H., Bigoga, J., Futakuchi, K., Manful, J., Ndindeng, S.A., Soumanou, M.M., Tang, E.N., Zohoun, E.V.   +7 more
core   +1 more source

Cooking Quality of Rice Flour

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1971
The factors such as proportion of basic ingredients, particle size of rice flour and the ratio of rice flour to cornstarch were investigated on their effects on the qualities of the rice flour butter cakes.Among 27 kinds butter cakes made from basic ingredients of different amount, the cake in the following proportion of basic ingredients was the best ...
KIYOKO YAMAZAKI, TOSHIKO NAKAZATO, TSUGIMI KOSEGAWA   +2 more
openaire   +2 more sources

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, Yuqin Ding, Ying Cheng, Sili Xu, Lizhong Lin   +4 more
doaj   +1 more source

Peningkatan Mutu Briket Dari Sampah Organik Dengan Penambahan Minyak Jelantah Dan Plastik High Density Polyethylene (HDPE) [PDF]

, 2015
The objective of this research was to looking for the alternative fuel to overcome the limitations of natural resources by using organic garbage and to investigate the improvement quality of biobriket after HDPE and cooking oil addition. Making biobriket
Septhiani, S. (Silvia), Septiani, E. (Eka)   +1 more
core   +3 more sources

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, Mamdouh El kalyoubi, Ihab Ashosh, Mohamed Mostafa   +3 more
doaj   +1 more source

Electrochemical impedance spectroscopy for palm cooking oil discriminator using planar electromagnetic sensor array [PDF]

, 2016
Cooking oil is an important product in the Malaysia food industries. Most of the cooking oil products is based on palm oil. However, there are activities in selling cheaper cooking oil by labelling as high quality in cooking oil product.
Abdul Rahim, R., Amsyar Azman, A., Arsad, A., Azmi, A., Ibrahim, S., Md. Yunus, M. A.   +5 more
core   +1 more source

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 Journal
Essential 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, Sanaa, M. Mahgoub, Mawaheb, M. Zewar, Doaa, M. Gharib   +3 more
doaj   +1 more source

Suggesting Cooking Recipes Through Simulation and Bayesian Optimization

, 2018
Cooking typically involves a plethora of decisions about ingredients and tools that need to be chosen in order to write a good cooking recipe. Cooking can be modelled in an optimization framework, as it involves a search space of ingredients, kitchen ...
B Shahriari, CE Rasmussen, K Doman, L Cornejo-Bueno   +3 more
core   +1 more source

Indoor particulate matter in developing countries: a case study in Pakistan and potential intervention strategies [PDF]

, 2013
Around three billion people, largely in low and middle income countries, rely on biomass fuels for their household energy needs. The combustion of these fuels generates a range of hazardous indoor air pollutants and is an important cause of morbidity and
Ian Colbeck, Shakil Ahmad, WHO, Zaheer Ahmad Nasir, Zulfiqar Ali   +4 more
core   +1 more source

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, Goreti Botelho, Ana Gaspar, Rui Costa   +3 more
doaj   +1 more source