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 ...

One way to obtain high quality pulp production is to improve selectivity delignification of step, maximize yield. Brown pulp yield and chemical composition were studied, with variation of temperature and effective alkali ...

The numerous transformations in the social, in general, have caused major changes in people's lives, and these are perceived mainly in the food context - both as regards the form, such as the types and the regularity with ...

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some ...

The use of solar energy is essential in transforming today's human environments into tomorrow's sustainable human habitats. This paper presents the positive impacts produced by the adoption of energy-efficient cooking ...

Whole, farmed Coho salmon (Oncorhynchus kisutch) were sacrificed in slurry ice (-1.5 °C) then stored in this medium for further processing after 0, 5 and 9 days. They were cooked whole and the flesh was evaluated by sensory, ...

Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...

Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present ...