Buscar
Mostrando ítems 1-10 de 1572
USE OF EXTRUSION TECHNOLOGY TO OVERCOME UNDESIRABLE PROPERTIES OF HARD-TO-COOK DRY BEANS (PHASEOLUS-VULGARIS L)
(Amer Chemical SocWashington, 1995)
Improvement of the texture and quality of cooked gluten-free pasta
(Elsevier Science, 2016-07)
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water ...
Characteristics and evaluation parameters associated with cooking quality of Chinese fresh noodle
(Institute of Crop Scienceshttp://211.155.251.148:8080/zwxb/EN/abstract/abstract5248.shtml, 2013)
Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage
(Springer Verlag, 2019-09)
The aim of this study was to obtain a meat product with a healthier lipid profile and optimal cooking properties. It was evaluated the effect of corn starch content (0, 5 and 10 g/100 g sample) and whey protein concentrate ...
EFFECT OF THE COOKING ON PHYSICOCHEMICAL AND STARCH DIGESTIBILITY PROPERTIES OF TWO VARIETIES OF COMMON BEAN (PHASEOLUS VULGARIS L.) GROWN UNDER DIFFERENT WATER REGIMES.
(2013-02-19)
Growing and cooking conditions influence the quality and nutritional value of beans. The objective of this research was to determine the effect of cooking on digestibility and physicochemical properties of two varieties ...
Healthy cooking methods applicationsAplicación de métodos de cocción saludables
(Universidad Autónoma del Estado de Hidalgo, 2021)
Home-cooked garlic remains a healthy food
(Elsevier, 2015-05-14)
Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. ...
Physical, Sensory and Chemical Evaluation of Cooked Spaghetti
(Wiley Blackwell Publishing, Inc, 2007-12)
The objectives of this research were to estimate the ability of chemical analysis, cooking properties, sensory evaluation and instrumental texture assays as descriptive quality parameters, and to evaluate the association ...
Hydration and Cooking Properties of Dry BeansTítulo en español
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1984)
Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten
(ELSEVIER, 2011)
Processed starch-protein foods may exhibit a variety of microstructures, hence different mechanical properties and starch digestibility but the relation between these parameters is yet to be resolved. This paper reports ...