Cooking
Mostrando 1-12 de 413 artigos, teses e dissertações.
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1. AGRONOMIC CHARACTERISTICS, COOKING AND POSTHARVEST CONSERVATION FOR SELECTING SWEET CASSAVA CLONES
RESUMO O objetivo desse trabalho foi avaliar desempenho agronômico, tempo de cozimento e conservação pós-colheita de raízes de clones de mandioca de mesa, para selecionar aqueles superiores à testemunha Manteiga, na região do Baixo Sul do estado da Bahia. O delineamento foi em blocos casualizados e em esquema de parcelas subdivididas, com três repeti
Revista Caatinga. Publicado em: 2022
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2. SELECTION OF MESOAMERICAN COMMON BEAN LINES FOR FAST COOKING AND MINERAL BIOFORTIFICATION
RESUMO O desenvolvimento de linhagens de feijão com cozimento rápido e biofortificadas para minerais representa uma importante inovação nos programas de melhoramento. Os objetivos deste trabalho foram avaliar se linhagens elite de feijão Mesoamericano diferem para tempo de cozimento e concentração de minerais e selecionar linhagens com cozimento rápi
Revista Caatinga. Publicado em: 2022
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3. The use of white striped chicken breasts on the quality of nuggets and hamburgers
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the
Food Sci. Technol. Publicado em: 2021-09
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4. Prevalence and level of Salmonella spp. Contamination on selected pathways of preparation and cooking of fried chicken at the household level
Abstract Homemade foods have been reported as an important contributor to some foodborne outbreaks. This study determined the prevalence and number of Salmonella spp. on selected pathways of fried chicken preparation and cooking at the household level and investigated their antimicrobial resistance. Salmonella serovar was confirmed by polymerase chain reacti
Food Sci. Technol. Publicado em: 2021-06
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5. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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6. Base-temperature, plastochron and chia (Salvia hispanica L. - Lamiaceae) yield for different sowing times
ABSTRACT Chia is a plant whose seeds are used in cooking and is a natural source of omega-3 fatty acids, fiber and protein, as well as other important nutritional components such as antioxidants. The objective of this work was to estimate the base temperature, plastochron and chia seed yield for different sowing times in Cruz Alta, Rio Grande do Sul, Brazil.
Rev. Ceres. Publicado em: 2021-04
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7. Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients
Abstract The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) an
Food Sci. Technol. Publicado em: 2021-03
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8. Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology
Abstract The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from the cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed
Food Sci. Technol. Publicado em: 2021-03
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9. Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Food Sci. Technol. Publicado em: 2020-12
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10. Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish
Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product accep
Food Sci. Technol. Publicado em: 2020-12
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11. Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
Abstract “Panelada” is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seas
Food Sci. Technol. Publicado em: 2020-12
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12. Enrichment of fishburgers with proteins from surimi washing water
Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of
Food Sci. Technol. Publicado em: 2020-12