Results 41 to 50 of about 8,766,405 (345)

Global production, processing and utilization of lentil: A review

Journal of Integrative Agriculture, 2017
Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed
Matina Joshi, Yakindra Timilsena, Benu Adhikari   +2 more
doaj   +1 more source

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

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality.

Comprehensive Reviews in Food Science and Food Safety, 2021
Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems ...
I. Wainaina, E. Wafula, D. Sila, Clare Kyomugasho, T. Grauwet, A. V. Van Loey, M. Hendrickx   +6 more
semanticscholar   +1 more source

Rice cooking and sensory quality [PDF]

, 2019
This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption.
Mestres, Christian, Briffaz, Aurélien, Valentin, Dominique   +2 more
openaire   +2 more sources

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

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

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

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

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

Changes in Chemical Composition and Rice Cooking Quality Through the Utilization of Respiration Heat of Freshly Harvested Rice During Storage

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, Arief Rahmad Maulana Akbar, Susi Susi, Alia Rahmi   +3 more
doaj   +1 more source