Search results for "Cooking quality"

showing 2 items of 2 documents

Rice cooking and sensory quality

2019

International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grai…

S01 - Nutrition humaine - Considérations généralesCooking quality030309 nutrition & dieteticsmedia_common.quotation_subjectContext (language use)Agricultural engineeringConsumer demandComportement alimentairehttp://aims.fao.org/aos/agrovoc/c_6599[SCCO]Cognitive science03 medical and health sciences0404 agricultural biotechnologyQ02 - Traitement et conservation des produits alimentairesCuissonGrain qualityQuality (business)rizmedia_commonSensory evaluation2. Zero hungerConsumption (economics)Diversity0303 health sciencesConsumer demandModelingConsommation alimentaireQualité des alimentsfood and beveragesRice grain04 agricultural and veterinary sciencescooking quality [EN]040401 food sciencehttp://aims.fao.org/aos/agrovoc/c_330711Environmental sciencehttp://aims.fao.org/aos/agrovoc/c_2840http://aims.fao.org/aos/agrovoc/c_10965http://aims.fao.org/aos/agrovoc/c_3016http://aims.fao.org/aos/agrovoc/c_1851Cooking mode[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil

2012

Thermal disinfestation treatments are relatively easy to apply, leave no chemical residues and may have some fungicidal activity. However, temperature and time combinations required to kill insect pests may meet or exceed those that reduce the viability of seeds, nutrients content, shelf life or technological characteristics. The aim of this study was to investigate the effect of thermal treatments (different temperature and time combinations) on physical and biological characteristics of bean, chickpea and lentil. Seed samples of common bean, chickpea and lentil were treated at low (12, 24 or 48 h at −18 °C) or high (30, 60 or 90 min at 60 °C) temperature. Seed germination, mean germinatio…

Seed disinfestationGermplasmCooking qualitybusiness.industryPhaseolus vulgaris L.Pest controlPlant physiologyLens culinaris Medik.Settore AGR/04 - Orticoltura E FloricolturaHorticultureBiologyShelf lifeFungicideNutrientAgronomyGerminationCicer arietinum L.Insect ScienceOrganic farmingPostharvest treatmentbusinessAgronomy and Crop ScienceFood ScienceJournal of Stored Products Research
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