Results 51 to 60 of about 8,766,405 (345)
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 +3 more
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Quality Changes in Sous-Vide Cooked Meat
Turkish Journal of Agriculture: Food Science and Technology, 2020 Sous-vide process is a cooking method for vacuumed products which are placed in a water bath or steam oven at controllable low temperatures and specific long times.
Meltem Serdaroglu, Esra Derin
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
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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. +7 more
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Electronic Journal of Plant Breeding, 2022 The rice culture, CB 12588 evolved by crossing CB 04110 x CB 05501 was released as CO 54 during the year 2021 as an alternate variety to CO 51 and ADT 43 with 105-110 days duration.
K. Mohanasundaram, P. Jeyaprakash, R. Pushpam*, K. Ganesamurthy, S. Robin, K. Amudha, S. Manonmani, S. Rajeswari, S. Geetha, K. Ramanathan, R. P. Soundararajan, V. Balasubramani, C. Gopalakrishnan, K. Krishnasurender and G. Senthil Kumar
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Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
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Technological quality characters evaluated in common bean lines with higher precision statistics
Pesquisa Agropecuária Brasileira, 2022 The objective of this work was to evaluate the experimental precision of ten statistics in the evaluation of characters related to the technological quality of common bean (Phaseolus vulgaris) lines.
Nerinéia Dalfollo Ribeiro +2 more
doaj +1 more source
Heating effect on quality characteristics of mixed canola cooking oils
BMC Chemistry, 2021 Background The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health.
A. Baig +7 more
semanticscholar +1 more source
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
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 +4 more
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