Zobrazeno 1 - 10
of 1 717
pro vyhledávání: '"Cooking Quality"'
Publikováno v:
AgriEngineering, Vol 6, Iss 2, Pp 1712-1724 (2024)
This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuu
Externí odkaz:
https://doaj.org/article/f514bb76066f46a39a79905d9007b681
Autor:
Shuai Nie, Luo Chen, Minhua Zheng, Jingfang Dong, Yamei Ma, Lian Zhou, Jian Wang, Jiansong Chen, Haifei Hu, Tifeng Yang, Junliang Zhao, Shaohong Zhang, Wu Yang
Publikováno v:
Rice, Vol 17, Iss 1, Pp 1-14 (2024)
Abstract Cooking quality is the main factor determining the market value of rice. Although several major genes and a certain number of QTLs controlling cooking quality have been identified, the genetic complexity and environmental susceptibility limi
Externí odkaz:
https://doaj.org/article/9ce3ba088a1b4cf4b31ddab5d4f5dfd1
Publikováno v:
Food Physics, Vol 1, Iss , Pp 100014- (2024)
Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties to evaluate their physicochemical properties an
Externí odkaz:
https://doaj.org/article/cdd4a0220ceb4fe2b46d753389a58bf1
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 2, Pp 109-117 (2024)
This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As
Externí odkaz:
https://doaj.org/article/58646ee7594b4659ab95e3bb83634280
Publikováno v:
Caraka Tani: Journal of Sustainable Agriculture, Vol 39, Iss 1, Pp 140-153 (2024)
The Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture. Modified cassava flour (MOCAF) has similar characteristics to wheat flour yet it lacks glute
Externí odkaz:
https://doaj.org/article/f110b39942984959977256cf650c4cb8
Publikováno v:
Revista de Ciências Agroveterinárias, Vol 23, Iss 1 (2024)
Beans 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. It is known that there is a wide genetic diversity for common bean landrac
Externí odkaz:
https://doaj.org/article/6d8aadd0740845b59e673f969af5332b
Autor:
Yisenia Mirian Itusaca-Maldonado, Carmen Rosa Apaza-Humerez, Augusto Pumacahua-Ramos, Edgar Mayta Pinto
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28363- (2024)
Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable
Externí odkaz:
https://doaj.org/article/4610f836304c495ab98c7019da6dd84f
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 12, Iss 3, Pp 777-794 (2023)
Rice is one of the staple foods produced in Indonesia. One of the postharvest processes experienced by rice is storage. During the storage process, rice changes cooking quality, physical and physicochemical qualities. This research aims to analyze ch
Externí odkaz:
https://doaj.org/article/d84f8f094de3463ebf2f422f30e8fce7
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 5, Pp 83-92 (2023)
Whole grains have gained great attention due to their important roles in nutrition and health. Fresh brown rice noodles, which have been considered as a nutritious and healthy whole grain staple food, are more prone to be spoiling, aging, hardening a
Externí odkaz:
https://doaj.org/article/38b20b60ac5543eba41256016b836a38
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