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Foods, 2020 Color additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. However, some of these substances may pose a potential risk to human health, especially if they are consumed ...
Helen Gika, Emmanouil D Tsochatzis
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Food Multiphosphates—Preparation and Properties
Journal of Agricultural and Food Chemistry, 2009Test results of the equilibrium between potassium mono- (ortho), di-, and triphosphates present in products of condensation of potassium orthophosphate mixtures, with regard to the molar ratio K/P, are discussed. Tests were performed within the molar ratio K/P range of 1.5 to 2.0.
Barbara, Cichy +2 more
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Alcohol retention in food preparation
Journal of the American Dietetic Association, 1992We conducted this study to document the extent of alcohol lost in food preparation. Six recipes were selected to examine alcohol loss due to various methods of preparation. The preparation methods included applying no heat and refrigerating overnight, adding alcohol to a hot sauce, flaming, oven baking, simmering for a short time, and simmering for a ...
J, Augustin +4 more
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FOOD PREPARATION AND ATTITUDES
1972The author discusses the attitude of homemakers and how these affect a woman's performance and feelings about the meal preparation process.
Kahn, Paul, Kahn, Paul
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2009
AbstractThis chapter on lentil briefly covers the following: physico-chemical properties and cooking quality, food uses (salad, soup, dal, khichri, vegetable, and snacks), processing methods (soaking, boiling, sprouting/germination, fermentation, frying, and dry heat treatment), and medicinal uses.
R. S. Raghuvanshi, D. P. Singh
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AbstractThis chapter on lentil briefly covers the following: physico-chemical properties and cooking quality, food uses (salad, soup, dal, khichri, vegetable, and snacks), processing methods (soaking, boiling, sprouting/germination, fermentation, frying, and dry heat treatment), and medicinal uses.
R. S. Raghuvanshi, D. P. Singh
openaire +1 more source
Revolutionizing Food Preparation
The emergence of artificial intelligence (AI) is transforming the culinary scene, especially within ghost kitchens that function exclusively on delivery services. This study examines how AI-driven solutions optimize cooking procedures and improve operational effectiveness.S. Thandayuthapani +2 more
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