Effect of storage time on chemical compositions, physiological and cooking quality characteristics of different rice types.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12275
Abstract: BACKGROUND Storage significantly affects rice quality. The aim of this study was to investigate the changes of chemical compositions, physiological, and cooking quality characteristics of three rice types after one year storage at 25°C. RESULTS… read more here.
Keywords: cooking quality; rice; year storage; storage ... See more keywords
Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12654
Abstract: BACKGROUND The purpose of this study was to investigate the potential of hyperspectral imaging (HSI) for the characterization of cooking quality parameters, dry matter content (DMC), water absorption (WAB) and texture in cassava genotypes contrasting… read more here.
Keywords: quality traits; quality; hyperspectral imaging; cooking quality ... See more keywords
Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.09.077
Abstract: The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels… read more here.
Keywords: rice; six months; black red; rice grains ... See more keywords
Metabolic variation and cooking qualities of millet cultivars grown both organically and conventionally.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.01.023
Abstract: Millet plays a major role in food security in Africa and Asia. In addition to being a rich source of nutrients, millet contains many phytochemicals that are potentially beneficial for human health, and several of… read more here.
Keywords: grown organically; cultivars grown; variation cooking; cooking qualities ... See more keywords
Rapid improvement of rice eating and cooking quality through gene editing toward glutelin as target.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of integrative plant biology"
DOI: 10.1111/jipb.13334
Abstract: Rice eating and cooking quality (ECQ) is a major concern of breeders and consumers, determining market competitiveness worldwide. Rice grain protein content (GPC) is negatively related to ECQ, making it possible to improve ECQ by… read more here.
Keywords: rice eating; cooking quality; rice; glutelin ... See more keywords
New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs.
Sign Up to like & getrecommendations! Published in 2017 at "Crop Breeding and Applied Biotechnology"
DOI: 10.1590/1984-70332017v17n2a18
Abstract: The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality… read more here.
Keywords: quality; strategy evaluating; grain; new strategy ... See more keywords
Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
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DOI: 10.3390/foods11101393
Abstract: This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour… read more here.
Keywords: sensorial properties; cooking quality; pasta; date apple ... See more keywords
Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour
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DOI: 10.3390/foods11182905
Abstract: The increased demand for healthier foods, the recognition of dry pasta as an ideal carrier of functional ingredients, and the current interest for ancient wheats such as einkorn motivated the present research. Two varieties of… read more here.
Keywords: quality chemical; quality; cooking quality; pasta ... See more keywords