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Cooking qualities
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Part 2 book "Healthy weight loss without dieting" includes content: Practical tips for continued healthy weight loss, the healthiest way of cooking, recipes, healthy weight loss Q&AS, the world’s healthiest foods’ quality rating system methodology.
113p
muasambanhan08
23-02-2024
3
1
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Ebook "Essentials of food science (Third edition)" is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectines and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.
565p
manmanthanhla0201
27-02-2024
7
2
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Ebook "Minimally processed foods: Technologies for safety, quality, and convenience" explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products.
313p
nhanphanguyet
28-01-2024
4
2
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Part 1 book "Seafood science - Advances in chemistry, technology and applications" includes content: Introduction to seafood science; fermentation of seaweeds and its applications; recent advantages of seafood cooking methods based on nutritional quality and health benefits; oil tannage for chamois leather; fish protein coating to enhance the shelf life of fishery products; recovery of fish protein using Ph shift processing,... and other contents.
269p
muasambanhan01
13-12-2023
3
3
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Part 1 book "Veterinary herbal medicine" includes content: Introduction - why use herbs, ethnoveterinary medicine - potential solutions for large scale problems, the roots of veterinary botanical medicine, overview of traditional chinese medicine - the cooking pot analogy, ayurvedic veterinary medicine - principles and practices, evaluating, designing and accessing herbal medicine research,.... and other contents.
394p
oursky07
24-10-2023
7
4
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Freshly harvested yellow quality protein maize (QPM) was subjected to boiling and roasting. Proximate, nutrients and anti-nutrients analyses were carried out to investigate the effects of these treatments on the nutritional compositions and anti-nutrients content of quality protein maize.
7p
viisac
23-09-2023
3
1
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Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka.
7p
viisac
23-09-2023
7
1
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The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man.
5p
viisac
23-09-2023
3
1
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A data set of 140 selected rice varieties from regional registration testing in the Mekong delta with four rice registration groups was studied for quality properties and correlations between each quality parameter and comprehensive taste quality in this paper.
15p
viengels
25-08-2023
6
2
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Part 1 of ebook "Advanced professional cooking" provides readers with contents including: Chapter 1 - The modern kitchen; Chapter 2 - Introduction to advanced cooking; Chapter 3 - Sauces; Chapter 4 - Soups; Chapter 5 - Salads, pastas, and other first courses; Chapter 6 - Fish and other seafood; Chapter 7 - Poultry and feathered game;...
358p
lytamnguyet
04-08-2023
8
4
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Color is one of the most important factors of sensory quality of meat products to attract consumers. In meat and meat products, myoglobin compounds in a natural form or ligand with other additives mainly contribute the pigments. Nitrosomyoglobin is the main pigment of cooked ham, while Zn-protoporphyrin (ZnPP) is that of dry-cured ham. The nitrite related myoglobin is not referred because of the cancer risks of created nitrosamines.
10p
vidoctorstrange
06-05-2023
4
3
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Banana shrimp Fenneropenaeus merguiensis has emerged as an important aquacultured shrimp species in South East Asia and Australia. However, the quantitative genetic basis of economically important traits in this species are currently not available, while for body colour, cooked or uncooked, there are no genetic parameter estimates for any shrimp or indeed any decapod crustacean.
12p
vinarcissa
21-03-2023
5
1
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Chalkiness is a major constraint in rice production because it is one of the key factors determining grain quality (appearance, processing, milling, storing, eating, and cooking quality) and price. Its reduction is a major goal, and the primary purpose of this study was to dissect the genetic basis of grain chalkiness.
14p
vinarcissa
21-03-2023
2
1
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Improving the gelatinization temperature (GT), gel consistency (GC) and amylose content (AC) for parental grain eating and cooking qualities (ECQs) are key factors for enhancing average grain ECQs for hybrid japonica rice.
18p
vihagrid
30-01-2023
8
3
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Eating and cooking qualities (ECQs) of rice (Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. The starch physicochemical properties, i.e. amylose content, gel consistency, gelatinization temperature and pasting viscosity are important indices for evaluating rice ECQs.
13p
vihagrid
30-01-2023
7
3
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Acceptance of new rice genotypes demanded by rice value chain depends on premium value of varieties that match consumer demands of regional preferences. High throughput prediction tools are not available to breeders to classify cooking and eating quality (CEQ) ideotypes and to capture texture of varieties.
12p
viginny
30-12-2022
7
2
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Major national emission sources are assessed by characterization of smoke pollution arising due to traditional agriculture, domestic, and cooking activities in the regions of the biggest biomass burning. Measurement campaigns were carried in Son La and Ba Vi regions, Vietnam, during the dry seasons of 2013 and 2015-2016.
10p
vipagani
24-10-2022
7
2
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Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,...
20p
runordie9
27-09-2022
12
4
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Chapter 16 - Understanding vegetables. After reading this chapter, you should be able to: Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables; cook vegetables to their proper doneness; judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables;...
27p
runordie9
27-09-2022
13
4
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Chapter 21 - Salads and salad dressings. After reading the material in this chapter, you should be able to: Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad; identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category; judge the quality of fruits and complete the pre-preparation procedures for fruit;...
37p
runordie9
27-09-2022
10
4
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