Accurate prediction of the eating and cooking quality of rice using artificial neural networks and the texture properties of cooked rice.

Fei Deng, Hui Lu, Yujie Yuan +7

Food chemistry

Accurate prediction of the eating and cooking quality (ECQ) of rice is of great importance. Statistical and machine learning models were developed to predict the overall acceptability of cooked rice....

DOI →

2023Scientific literature Open Access

IMPLICATION OF NANOTECHNOLOGY IN FOOD INDUSTRY

Raghav Garg, Sudhanshu Maheshwari

EPH - International Journal of Applied Science

Applications of nanotechnology

The rapid and broad adoption of nanotechnology in multiple industries is due to its numerous uses in our daily lives. Food and nutrition delivery is one of the most affected sectors by nanotechnology...

Research Library

Accurate prediction of the eating and cooking quality of rice using artificial neural networks and the texture properties of cooked rice.

IMPLICATION OF NANOTECHNOLOGY IN FOOD INDUSTRY

Seafood dose parameters: Updating 210Po retention factors for cooking, decay loss and mariculture.

Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties.

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion.

Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate.

The Association Between Solid Fuel Use and Visual Impairment Among Middle-Aged and Older Chinese Adults: Nationwide Population-Based Cohort Study.

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds.

Ecological study on household air pollution exposure and prevalent chronic disease in the elderly.

Effectiveness of Gardening-Only, Cooking-Only and Combined Cooking and Gardening Programs in Elementary Schools to Improve Fruit and Vegetable Intake: A Systematic Review.

A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products.

Changes in Arsenic Speciation in Wild Edible Fungi after Different Cooking Processes and Gastrointestinal Digestion.

Indoor air pollution exposure and early childhood development in the Upstate KIDS Study.

Quantifying waste and its costs in hospital foodservices.

Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used.

Insight into personal exposure characteristics and health effects of PM2.5 and PM0.25-bound PAHs and their derivatives with different heating ways in the Fenwei Plain, China.

Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel.

Formation of process contaminants in commercial and homemade deep-fried breadcrumbs.

Imaging-based assessment of lung function in a population cooking indoors with biomass fuel: a pilot study.

Packaging materials and technologies for microwave applications: a review1.

Nanomaterials in the Human Food Chain

Healthy Aging at Family Mealtimes: Associations of Clean Cooking, Protein Intake, and Dining Together with Mental Health of Chinese Older Adults amid COVID-19 Pandemic.

Effects of environmental pH on protein properties and flavor factors of hairtail (Trichiurus haumela) in thermal processing.

Risk Factors of Cooking-related Burn Injury Among Under-Four Children in Northwest Ethiopia: A Community-Based Cross-Sectional Study.

Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk.

A Comprehensive Review of Different Nano – Biocomposite Materials Used in The Food Packaging Industry

Pot study using Chlorophytum comosum plants to biomonitor PAH levels in domestic kitchens.

Emerging Nanotechnology for Food Preservation

Factors influencing cooking method, frequency, and duration of meal preparation in Moroccan households.

Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time.

Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles.

Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb.

Effect of sanxan gel on the quality of salt-free noodles during cooking.

Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimes.

Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters.

Complex, Varied and Evolving Manifestations of Food Agency in Daily Life Among Diabetes Prevention Program Participants in Baltimore, Maryland.

EMBRACING THE FUTURE: REVOLUTIONARY TRENDS IN AGRICULTURE ENGINEERING &amp; FOOD SCIENCES

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 20

NANOTECHNOLOGY IN FOOD SCIENCE

Management of Diseases in Legumes through Organic Approaches: A Review

Identifying sensory attributes of Korean rice wine (makgeolli) using sensory evaluation and chemical analysis.

Results of the Study of the Process of Vibro-Impact Separation of Oats for Fodder Purposes

In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness.

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham.

Nicotine transport across calu-3 cell monolayer: effect of nicotine salts and flavored e-liquids.

Soft Drinks and Symptoms of Depression and Anxiety in Overweight Subjects: A Longitudinal Analysis of an European Cohort.

Scope of Nanotechnology in Food Science and Food Engineering

Millennials’ Purchasing Behaviour in Packaged Food Industry: Do Buzzwords Matter? Results of a Pilot Study

Editorial: Methods in food chemistry and food science technology

Airway and systemic biomarkers of health effects after short-term exposure to indoor ultrafine particles from cooking and candles - A randomized controlled double-blind crossover study among mild asthmatic subjects.

EMBRACING THE FUTURE: REVOLUTIONARY TRENDS IN AGRICULTURE ENGINEERING & FOOD SCIENCES

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 20