Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality by Ke Zhang, Yang Tian, Chenglong Liu, Wentong Xue

“…Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important impact on the cooking quality of RA. …”
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Towards automated recipe genre classification using semi-supervised learning. by Nazmus Sakib, G M Shahariar, Md Mohsinul Kabir, Md Kamrul Hasan, Hasan Mahmud

“…Sharing cooking recipes is a great way to exchange culinary ideas and provide instructions for food preparation. …”
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Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods by Azin Pourkhalili, Maryam Mirlohi, Ebrahim Rahimi

“…The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. …”
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New Approach to Enrich Pasta with Polyphenols from Grape Marc by V. Marinelli, L. Padalino, D. Nardiello, M. A. Del Nobile, A. Conte

“…In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. …”
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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

“… A visual representation of the pork retail cuts along with suggested cooking methods. …”
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Beef Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

“…   A visual representation of the beef retail cuts along with suggested cooking methods. …”
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Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes) by Gyutae Park, Sehyuk Oh, Sanghun Park, Yun-a Kim, Yunhwan Park, Youngjin Kim, Juho Lee, Hwayong Lee, Jungseok Choi

“…Chemical composition, water holding capacity (WHC), cooking loss, pH, color, texture profile analysis, and sensory properties of the products were compared on day 0. …”
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Food Safety: Play It Safe with Eggs by Jennifer Hillan

“…FCS8635, a one-page fact sheet by Jennifer Hillan, reviews important food safety principles that should be followed when cooking with and eating eggs and foods made with eggs. …”
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Beef Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

“…   A visual representation of the beef retail cuts along with suggested cooking methods. …”
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Lamb and Variety Meat Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry Eubanks

“…   A visual representation of the lamb and variety meat retail cuts along with suggested cooking methods. …”
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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

“… A visual representation of the pork retail cuts along with suggested cooking methods. …”
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Lamb and Variety Meat Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry Eubanks

“…   A visual representation of the lamb and variety meat retail cuts along with suggested cooking methods. …”
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Food Safety: Play It Safe with Eggs by Jennifer Hillan

“…FCS8635, a one-page fact sheet by Jennifer Hillan, reviews important food safety principles that should be followed when cooking with and eating eggs and foods made with eggs. …”
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Quantitative Risk Assessment of Vibrio parahaemolyticus Toxi Infection Associated with the Consumption of Roasted Shrimp (Penaeus monodon) by Arnaud Carter Keinko Takoundjou, Rhoda Nsen Bughe, Abraham Nkoue Tong, Sylvain Leroy Sado Kamdem, Jean Justin Essia-Ngang

“…Good hygiene practices during handling, cooking, and storage may help reduce the actual risk.…”
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Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.) by Laban K. Rutto, Yixiang Xu, Elizabeth Ramirez, Michael Brandt

“…Samples were cooled immediately after cooking and kept in frozen storage before analysis. …”
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Research Progress on Nutritional Characteristics, Taste Quality Improvement and Functional Evaluation of Germinated Brown Rice by REN Chuanying, HONG Bin, ZHANG Shan, YUAN Di, FENG Junran, SHAN Shan, ZHANG Jingyi, GUAN Lijun, LI Bo, HUANG Wengong, LU Shuwen

“…However, the dense fiber structure of the bran hinders the rate and capacity of water absorption and starch gelatinization during cooking. Therefore, compared with white rice, GBR has poorer cooking and eating quality, and they cannot be cooked at the same time. …”
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Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments by Nidelle Sausten Fomena Temgoua, Zongbao Sun, Charles Obinwanne Okoye, Haodong Pan

“…This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. …”
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Rancang bangun sistem penunjang keputusan nilai tambah rantai pasok agroindustri bunga matahari by Nunung Nurhasanah, Isna Ibnah Mudrikah, Ginang Natilla Adlina, Ahmad Chirzun, Iphov Kumala Sriwana

“…Sunflowers are commodities with the potential to be developed into derivative products such as cooking oil, herbal oil, animal feed, and even biodiesel. …”
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Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties by Javier García-Lomillo, Ma Luisa González-SanJosé, Raquel Del Pino-García, Miriam Ortega-Heras, Pilar Muñiz-Rodríguez

“…The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. …”
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Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens by Míriam Muñoz-Lapeira, Maria Font-i-Furnols, Albert Brun, Anna Jofré, Marcos Botella, Cristina Zomeño

“…A total of 240 breasts were evaluated for myopathy presence, severity and location, and physicochemical parameters (i.e. carcass weight and color; breast color, pH, electrical conductivity, drip, thaw and cooking loss, Warner-Brazler texture, moisture, protein, fat and collagen content). …”
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