Results 41 to 50 of about 6,851,237 (296)
Technological quality of common bean landraces from organic cropping system
Revista de Ciências AgroveterináriasBeans are an important constituent of the Brazilian diet, and the search for cultivars with good culinary characteristics and adapted to the place of cultivation is necessary.
Kali Simioni +3 more
doaj +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 +3 more
doaj +1 more source
Quality changes in chicken livers during cooking
Poultry Science, 2021 Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers' preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to inadequate cooking, thereby increasing the risk of ...
Zhi Qu +5 more
openaire +3 more sources
, 2014 I am a Spaniard with a passion for food.I\u27ve always loved cooking, a skill that I learnt from an early age helping my mum in the kitchen. Over the years my cooking skills have been perfected cooking for family and friends and also working in Food ...
Cooking Spain
core
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
Advanced Functional Materials, EarlyView.We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour
Caraka Tani: Journal of Sustainable AgricultureThe Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture.
Intan Cidarbulan Matita +2 more
doaj +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 +2 more
openaire +2 more sources
Advanced Functional Materials, EarlyView.This study presents a magneto‐mechanical strategy that incorporates FP@MSCs into an aligned PCL/GelMA nerve guidance conduit. Magnetic stimulation increases membrane tension in FP@MSCs, triggering cytoskeletal remodeling, Schwann cell‐like differentiation, and TIMP1 secretion. TIMP1 activates ITGB1/CD63–FAK signaling in NE‐4C cells, increasing membrane
Xinyu Zhu +14 more
wiley +1 more source
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 +2 more
doaj +1 more source
Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
Foods, 2022 Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality.
Vanja Šeregelj +10 more
doaj +1 more source