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28 articles for “cooking quality”
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Nutraceutical Potential and Phytochemical Screening of Buchanania Colchichinensis Fruit: A Species of Enormous Potential
Abstract: AbstractBuchanania conchichinensis commonly known as Char, achar, Chironji belonging to the family Anacardiaceae, is a non-wood tree species found in deciduous forests in major parts of India. It is upto 18 m high and has girth of 1.5 m. The first description of this plant was given by Francis Hamilton in 1798. It is used for environmental conservation and in ‘Agroforestry System’. It is used as a fuel; fodder, its …
Published in Research & Reviews : Journal of Botany · Vol. 6, Issue 1, 2017 · pp. 1–4 Read article
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Farmers’ Awareness of Bean Ascochyta Blight and Evaluation of Constraints of Bean Production in Rwanda.
Abstract: The awareness and perceptions of ascochyta blight by farmers is an important factor that affects the type of bean genotype adopted. Although farmers in Rwanda prefer large-seeded bean genotypes both for consumption and for market, these genotypes are susceptible to ascochyta blight. It was observed that farmers are abandoning large-seeded bean genotypes in preference for smaller seeded genotypes which seem to be more resistant. Therefore, the objective of this study …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 12, Issue 1, 2023 · pp. 16–29 Read article
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Participatory Evaluation of Bean Ascochyta Blight [Phoma exigua var. diversispora (Bubak) Boerema] and Constraints of Bean Production in Rwanda
Abstract: AbstractThe awareness and perception of ascochyta blight by farmers is an important factor that affects the type of bean genotype adopted. Although farmers in Rwanda prefer large-seeded bean genotypes, both for consumption and for market, these genotypes are susceptible to ascochyta blight. It has been observed that farmers are abandoning large-seeded bean genotypes, in preference for smaller seeded genotypes, which seem to be more resistant. Therefore, the objective of this …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 6, Issue 2, 2017 · pp. 25–37 Read article
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Microwave Processing of Foods: Applications and Future Perspectives
Abstract: This paper introduces microwave-assisted processing of foods, fundamental principles and future perspectives provides a comprehensive exploration of the evolving landscape of microwave technology in the food processing. Despite widespread use in households, the industrial application of microwave processing remains relatively untapped. The narrative delves into specific applications, such as blanching, baking, pre-cooking, thawing and tempering, pasteurization, sterilization, microwave-assisted frying, rapid extraction, drying and inactivation of microorganisms, emphasizing the rapid temperature …
Published in International Journal of Nutritions · Vol. 1, Issue 2, 2024 · pp. 27–32 Read article
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Harnessing Solar Energy to Supply Power to Far Flung Areas and Challenges
Abstract: AbstractIncrease in land and air pollution during the conversion of energy sources of fossil fuel such as oil, coal and natural gas have their adverse effects on environment and ecology. Depleting quality of these sources raises the question of sustainability in the long run, there by compelled humanity to go in search of the other alternatives. In this context, the solar sources of energy have attracted the global attentions and …
Published in Journal of Alternate Energy Sources & Technologies · Vol. 8, Issue 3, 2017 · pp. 50–58 Read article
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Total Lipids and Storage Quality of Oil Seeds and Nuts as Influenced by Yeast Fermentation
Abstract: Oilseeds and the products made from them have a role in a healthy balanced diet, even though they are energy dense and contain a high proportion of fat. Most oilseeds are made up of protein and oil. In general, fat is 18–45% by weight of oilseeds and protein is about 16–40%. Fluctuations in oil yields can cause significant fluctuations in their rates. The oils contain fat-soluble vitamins and unsaturated fats …
Published in International Journal of Fungi · Vol. 1, Issue 2, 2024 · pp. 29–35 Read article
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STUDY OF OLD AGE GROUP ABOVE 65 YEARS (CASE STUDY)
Abstract: Old age, often defined as the age of retirement, typically set at 65 and above in most developed countries, represents a critical phase in an individual's life. Successful aging goes beyond mere longevity, focusing on holistic well-being across social, physical, and mental dimensions. Three key components define successful aging: proactive disease prevention, active engagement with life, and maintaining high levels of physical and cognitive function. World Elders Day, observed on …
Published in OmniScience: A Multi-disciplinary Journal · Vol. 13, Issue 2, 2023 · pp. 30–40 Read article
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Shelf Life of Functional Soup Mix Based on Barley (Hordeum vulgare L.) and Flaxseed (Linum usitatissimum L.)
Abstract: Functional food provides physiological benefits beyond the basic function of supplying nutrients. Considering increasing acceptability of soup, its convenient cooking and healthy ingredients in barley and flaxseed, barley flaxseed based functional dry soup mix (BFSM) was prepared from 46.296% whole barely flour, 23.148% roasted flaxseed powder and 30.555% seasoning (flavourings and anticaking agent). BFSM was sensorially acceptable, nutritious, low glycemic, and exhibited antioxidant capacity. Here, storability of vacuum packed BFSM …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 10–23 Read article