Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "cooking" wg kryterium: Temat

  Lista filtrów
Wyrównaj
Wyświetlanie 1-15 z 107
Tytuł:
Effect of cooking time on the texture and cooking quality of spaghetti
Wpływ czasu gotowania na teksturę i cechy kulinarne makaronu spaghetti
Autorzy:
Sobota, A.
Zarzycki, P.
Rzedzicki, Z.
Sykut-Domańska, E.
Wirkijowska, A.
Powiązania:
https://bibliotekanauki.pl/articles/36658.pdf
Data publikacji:
2013
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
cooking time
texture
cooking quality
spaghetti
pasta
firmness
Opis:
The objective of this study was to determine the effect of cooking time on the cooking quality and texture properties of spaghetti made with different raw materials. As a result of extension in the cooking time, an increase was observed in the amount of water absorbed by the products, with a simultaneous increase in the index of pasta mass gain after cooking. A high significant correlation between weight increase index and moisture of cooked spaghetti was observed (r = 0.97, p < 0.0001). The dry matter losses, during 4-16 minutes cooking of spaghetti, were positively correlated with the distance for maximum cutting force and with the cutting work. The correlation coefficients were 0.85 and 0.51, respectively. The highest values of the cutting force and the cutting work characterised pasta cooked in the time immediately preceding the minimum cooking time. The application of cooking times longer than the minimum caused a decrease in the firmness of the pasta but the changes were relatively slight. This shows a high resistance to overcooking of all tested spaghetti.
Celem badań było określenie wpływu czasu gotowania na jakość kulinarną i teksturę makaronów spaghetti, wytwarzanych z różnych surowców makaronowych. W wyniku wydłużenia czasu gotowania, odnotowano wzrost ilości wody zabsorbowanej przez makaron i jednocześnie wzrost współczynnika przyrostu masy makaronu po ugotowaniu. Wykazano istotną korelację pomiędzy przyrostem masy makaronu w trakcie gotowania, a jego wilgotnością (r = 0,97, p < 0,0001). Straty suchej masy makaronu w czasie 4-16 minutowego gotowania, były dodatnio skorelowane z dystansem odnotowanym dla maksymalnej siły cięcia i pracą cięcia. Współczynniki korelacji wynosiły odpowiednio 0,85 i 0,51. Największą siłą cięcia i pracą cięcia cechował się makaron gotowany w czasie bezpośrednio poprzedzającym minimalny czas gotowania. Zastosowanie czasu gotowania dłuższego od minimalnego, powodowało obniżenie jędrności makaronu, lecz odnotowane zmiany były stosunkowo małe. Świadczy to o dużej odporności na rozgotowanie wszystkich badanych makaronów spaghetti.
Źródło:
Acta Agrophysica; 2013, 20, 4
1234-4125
Pojawia się w:
Acta Agrophysica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Impact of Sesame (Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties
Autorzy:
Al-Khamaiseh, Ashraf
Saleh, Mohammed I.
Powiązania:
https://bibliotekanauki.pl/articles/48899266.pdf
Data publikacji:
2024-08-08
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
pasta
sesame flour
rheological properties
cooking gain
cooking loss
Opis:
This study was carried out to evaluate the effects of sesame (Sesamum indicum L.) oil cake on pasta processing and the functional characteristics of the end product. The pasta produced from wheat flour fortified with 5, 7.5, 10, 12.5, and 15% (w/w) sesame oil cake showed a significant increase in total protein (i.e., ranging from 12.3 and 16.0 g/100 g), lipid (i.e., 3-fold) and crude fiber (i.e., 0.58 to 0.91 g/100 g) contents with the increasing addition of sesame oil cake. Consistograph tests showed that the pressure maximum decreased significantly from 267.2 kPa for the wheat flour dough (control) to 157.6 kPa upon the addition of 15% (w/w) sesame oil cake to wheat flour. Drop-in pressure after 250 and 450 s was lower for the control sample than for those containing 5, 7.5, 10, 12.5, and 15% (w/w) sesame oil cake. The elasticity value for the control dough was 500.1 Pa, and it was reduced to 392.3 Pa with the addition of 15% (w/w) sesame oil cake to wheat flour resulting also in a significant reduction in the extensibility. The pasta from the flour blend with 7.5% (w/w) sesame oil cake exhibited the highest cooking loss, at 5.40 g/100 g. Sensorial evaluation of the flavor and stickiness of pasta produced from the flour blends containing up to 10% (w/w) of sesame oil cake was satisfactory and recommended to open the door for industrial utilization of such valuable and nutritious by-products. Sesame components and gluten network interactions are believed to play a key role in modifying pasta’s functional characteristics and require more investigation.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 210-220
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Searching for the Kitchen in the Early Roman Phase of the ‘Hellenistic’ House at Nea Paphos (Cyprus)
Autorzy:
Więch, Monika
Powiązania:
https://bibliotekanauki.pl/articles/484089.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Instytut Kultur Śródziemnomorskich i Orientalnych PAN
Tematy:
early Roman Cyprus
Nea Paphos
‘Hellenistic’ House
cooking ware
Cypriot cooking ware
Aegean cooking ware
Pompeian red ware
Opis:
This paper presents the first preliminary study of cooking wares from the early Roman phase of destruction of the ‘Hellenistic’ House at the Nea Paphos site of Maloutena. The collection of fifteen cooking vessels was discovered in situ in room 22, between and in front of the stone blocks – most probably table supports; another two were found in room 23. The assemblage contains mostly deep, globular pots from Cyprus, but also Italian lids and an orlo bifido pan, as well as two Aegean cooking vessels (one globular pot and one baking dish). The large quantity of cooking pottery allow us to consider a kitchen function for rooms 22 and 23.
Źródło:
Études et Travaux (Institut des Cultures Méditerranéennes et Orientales de l’Académie Polonaise des Sciences); 2017, 30; 439-457
2084-6762
2449-9579
Pojawia się w:
Études et Travaux (Institut des Cultures Méditerranéennes et Orientales de l’Académie Polonaise des Sciences)
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Das Kochrezept im digitalen Raum. Immer noch eine Alltagsselbstverständlichkeit? Text- und medienlinguistische Überlegungen
The cooking recipe in the digital environment. Is it still an obvious text genre in everyday life? Textual and media-oriented linguistic reflections
Autorzy:
Hanus, Anna
Kaczmarek, Dorota
Powiązania:
https://bibliotekanauki.pl/articles/1396832.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Warszawski i Uniwersytet Rzeszowski
Tematy:
multimodal cooking recipe
cooking recipe
pattern adaptation
multimodal cluster
media change
Opis:
Until recently, cooking recipes were classified as ‘obvious’ text types that “exist in everyday life without any problems” (cf. Brinker 41997: 128, Gansel / Jürgens 22007: 54, Brinker / Cölfen / Pappert 82014: 133). Their multimodality and multimediality seem to call this matter of course into question. Considering that cooking recipes can be presented in various ways and forms in the media, the aim of this article is to discuss their possible classification as texts on a selected example. In line with the approach of Adamzik (2001), the examined material is analyzed and described from different perspectives.
Źródło:
tekst i dyskurs - text und diskurs; 2019, 12; 251-233
1899-0983
Pojawia się w:
tekst i dyskurs - text und diskurs
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Japanese Cooking through Media
Autorzy:
Kawada, Kie
Powiązania:
https://bibliotekanauki.pl/articles/599879.pdf
Data publikacji:
2013
Wydawca:
Polska Akademia Nauk. Instytut Kultur Śródziemnomorskich i Orientalnych PAN
Tematy:
Food
Japanese
Cooking
Media
Opis:
Japanese food, such as sushi, tempura, sukiyaki, and so forth is considered a vegetarian cuisine. Since the Meiji era, Japanese food culture has absorbed influences from the food culture of other countries, for example European countries, China, Korea, India, etc. Japanese people eat other countries’ foods quite often – not only in food served at restaurants but also in the daily food created in each family. The media has introduced many new foods into the lives of Japanese people for 200 years; and nowadays, the internet has drastically changed the role of the media.
Źródło:
Acta Asiatica Varsoviensia; 2013, 26; 213-217
0860-6102
Pojawia się w:
Acta Asiatica Varsoviensia
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Kraft and modified kraft pulping of bamboo (Phyllostachys bambusoides)
Autorzy:
Deniz, I.
Okan, O.T.
Serdar, B.
Sahin, H.I.
Powiązania:
https://bibliotekanauki.pl/articles/52419.pdf
Data publikacji:
2017
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Technologii Drewna
Tematy:
bamboo
Phyllostachys bambusoides
kraft cooking
cooking condition
strength property
optical property
paper industry
Źródło:
Drewno. Prace Naukowe. Doniesienia. Komunikaty; 2017, 60, 200
1644-3985
Pojawia się w:
Drewno. Prace Naukowe. Doniesienia. Komunikaty
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties
Autorzy:
Lisiecka, K.
Wojtowicz, A.
Bouasla, A.
Kasprzak, K.
Powiązania:
https://bibliotekanauki.pl/articles/2082989.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
extrusion-cooking
extruded snack
vegetable pulp
processing conditions
extrusion-cooking screw speed
texture
Opis:
The aim of this study was to obtain ready-to-eat gluten-free snack products based on rice with the addition of fresh beetroot, carrot, kale, leek and onion pulps in the amounts of 2.5, 5.0, 7.5, and 10.0% (w/w). The snacks were processed using extrusion- cooking at various screw speeds (80, 100 and 120 rpm). The total phenolics content, processing efficiency, specific mechanical energy, expansion ratio, bulk density, colour and texture profile were determined. The results showed that the type and amount of vegetable pulp added had a significant effect on the total phenolics content, expansion ratio, bulk density and colour profile of the newly produced gluten-free snacks. Generally, the screw speed had a significant effect on processing efficiency. Moreover, the interactions between the content of the vegetable additives and the screw speed had significant effects on the total phenolics content, processing efficiency, physical properties and texture of the snack products. The research demonstrated the possibility of using fresh vegetable pulps as nutritionally valuable ingredients for glutenfree extruded snacks.
Źródło:
International Agrophysics; 2021, 35, 1; 41-60
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Changes in pasta properties during cooking and short-time storage
Autorzy:
Biernacka, B.
Dziki, D.
Miś, A.
Rudy, S.
Krzykowski, A.
Polak, R.
Różyło, R.
Powiązania:
https://bibliotekanauki.pl/articles/2082561.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
pasta
diameter
texture
cooking
storage
Opis:
The fundamental aim of this research was to study changes in the physical properties of spaghetti during cooking and after the first hour of storage. In addition, the research evaluated the cooking properties of pasta. For testing purposes, eight samples of spaghetti, produced using semolina and common wheat flour, were used. After cooking, the samples of spaghetti were stored for 2, 5, 10, 20, 30, 40, 50 and 60 min. After storage, the samples of cooked spaghetti were cut, and both the cutting force (hardness) and the cutting energy (firmness) of the samples were determined. It was found that, after storage, the cutting force and energy of cooked pasta decreased, in average terms, from 1.0 to 0.44 N and from 0.84 to 0.43 mJ, respectively. The statistical analysis showed a significant correlation between the storage time and the textural parameters of pasta. The hardness and firmness of pasta, which was al dente after cooking, were found to decrease about twice during storage, as a result of water migration. The hardness of pasta stabilised after 50 min of the storage of cooked spaghetti. Moreover, the obtained data revealed that the diameter increase index of spaghetti could indicate the quality of pasta.
Źródło:
International Agrophysics; 2019, 33, 3; 323-330
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Energy aspects in food extrusion-cooking
Autorzy:
Janssen, L.P.B.M.
Moscicki, L.
Mitrus, M.
Powiązania:
https://bibliotekanauki.pl/articles/25316.pdf
Data publikacji:
2002
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
food extruder
raw material
energy balance
mechanical energy
extrusion-cooking
food extrusion-cooking
vegetable
energy
Źródło:
International Agrophysics; 2002, 16, 3
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Cooking ware pottery from the “Hellenistic” House at Nea Paphos. Seasons 2014 and 2016 Appendix: Inscription on a casserole rim
Autorzy:
Więch, Monika
Ochała, Grzegorz
Łajtar, Adam
Powiązania:
https://bibliotekanauki.pl/articles/1684697.pdf
Data publikacji:
2018-07-09
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
Nea Paphos
“Hellenistic” House
early Roman period
Cypriot cooking ware pottery
Aegean cooking ware pottery
Opis:
The paper presents a selection of cooking ware pottery excavated in 2014 and 2016 from the fill under the central and eastern parts of the main courtyard (1) of the “Hellenistic” House in Nea Paphos–Maloutena. Most of the studied vessels are of early Roman date and, for the most part, Cypriot production, although there is a spattering of imports from the Aegean, Italy, the Levant and Egypt.
Źródło:
Polish Archaeology in the Mediterranean; 2017, 26(1); 441-452
1234-5415
Pojawia się w:
Polish Archaeology in the Mediterranean
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds
Autorzy:
Mitrus, M.
Wójtowicz, A.
Kocira, S.
Kasprzycka, A.
Szparaga, A.
Oniszczuk, T.
Combrzyński, M.
Kupryaniuk, K.
Matwijczuk, A.
Powiązania:
https://bibliotekanauki.pl/articles/2082662.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
common bean
extrusion-cooking
pasting
properties
Opis:
The extrusion-cooking technique may be used to convert the common bean into functional food products. There is still insufficient information on the properties of extruded beans. The aim of this work was to investigate the effect of extrusioncooking conditions on the pasting properties of two cultivars of the common bean (Aura and Toska) available on the Polish market. The bean was extruded using a twin-screw extruder at variable screws speeds and different amounts of water were added directly to the barrel. The pasting properties of the obtained extrudates were measured using a Micro Visco-Amylo-Graph. The extruded beans revealed more stable viscosity characteristics than the unprocessed ones. The addition of increased amounts of water to the processed material raised the peak viscosity of both extruded bean varieties. A higher screws speed during bean processing resulted in a higher peak viscosity only in the case of the Aura cultivar. However, the decreasing value of the cold paste viscosity was observed at higher speeds. This may indicate the negative effect of the extruder’s screws speed on the gel formation ability of the extruded bean. The results showed that the extrusion-cooking process reduced the retrogradation tendency of bean paste due to starch degradation occurring during processing.
Źródło:
International Agrophysics; 2020, 34, 1; 25-32
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Cooking ware from Northern Jordan: preliminary report on the pottery
Autorzy:
Schorner, Günther
Voss, Nora
Powiązania:
https://bibliotekanauki.pl/articles/2033324.pdf
Data publikacji:
2021-12-31
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
survey
Jordan
Decapolis
pottery
fabric
Cooking Ware
Opis:
Cooking vessels collected during three surveys that took place in 2014 and 2015 around the ancient settlements of Abila, Gadara and Umm al-Jimal in the north of Jordan are the subject of this paper. The fragmentation and poor surface preservation of the sherds from this assemblage resulted in the study being focused on an analysis of clay fabrics in relation to vessel forms and their provenance. An examination of fabrics grouped into wares and cooking vessel forms demonstrated an apparent shift from wares produced in the region around Lake Tiberias, which had dominated at the sites of Abila and Gadara until the 4th century CE, to wares produced most likely in Gerasa. Thus, the results of pottery studies from the three sites located at the core of the Austrian Decapolis survey project shed light on the pattern of changes in regional ceramic trade in the Decapolis and adjoining regions.
Źródło:
Polish Archaeology in the Mediterranean; 2021, 30(2); 561-579
1234-5415
Pojawia się w:
Polish Archaeology in the Mediterranean
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Compendium Ferculorum – an insight into the structure of the earliest Polish cooking instructions
Autorzy:
Bator, Magdalena
Powiązania:
https://bibliotekanauki.pl/articles/2051091.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
cooking recipe
Compendium Ferculorum
heading
procedure
serving
Opis:
Despite the growing interest in traditional cuisine, to the present author’s knowledge no linguistic analysis of Polish culinary recipes has been conducted so far. Even though numerous studies of recipes written in other languages, such as English, have been published, the structure and typology of early Polish recipes have, as yet, been ignored. The aim of the present paper is to investigate the earliest known Polish collection Compendium Ferculorum, and collate these findings with what is known about this text type from other languages. Such an analysis will show whether the earliest Polish instructions, which appeared relatively late, i.e. in the 17th century, follow the pattern which is typical of the period or rather that of an earlier stage in the evolution of the recipe, as was the case with the earliest American recipes (Dylewski 2016).
Źródło:
Linguistica Silesiana; 2019, 40; 41-53
0208-4228
Pojawia się w:
Linguistica Silesiana
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef
Autorzy:
Tkacz, K.
Więk, A.
Żywica, R.
Banach, J. K.
Powiązania:
https://bibliotekanauki.pl/articles/950066.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie
Tematy:
electrical stimulation
beef
roasting
tenderness
WHC
cooking loss
Opis:
The aim of the study was to determine the effect of high voltage electrical stimulation (330 V, 17 Hz, 120 s) of beef half-carcass and heat treatment on tenderness and water holding capacity of meat. The experimental material was a semimembranosus muscle derived from Polish Holstein-Friesian heifers (n=12). In the experiment, a forced and natural air circulation ovens were used; the raw material was heated at 170ºC to obtain a final temperature from 55 to 80ºC inside the beef. Results showed that electrical stimulation improved tenderness of roasted beef, which was demonstrated in the decrease in the maximum shear force from 39 to 26%. The electrical stimulation had a negative effect on cooking losses during roasting and water content in the final product. It has also been shown that studied quality attributes of beef depends on the type of heat treatment. Beef prepared in forced air circulation oven, were characterized by lower water content and higher values of maximum shear and compression forces than those heated in natural air circulation oven
Źródło:
Technical Sciences / University of Warmia and Mazury in Olsztyn; 2018, 21(2); 103-116
1505-4675
2083-4527
Pojawia się w:
Technical Sciences / University of Warmia and Mazury in Olsztyn
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The archaeological site of Selib 2 in the Dongola Reach: remarks on the 2019 season
Autorzy:
Hajduga, Roksana
Momot, Agata
Łopaciuk, Roman
Powiązania:
https://bibliotekanauki.pl/articles/2033279.pdf
Data publikacji:
2021-12-31
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
Sudan
Nubia
Meroe
Kush
settlement
ovens
cooking places
Opis:
The paper discusses recent fieldwork at the Meroitic settlement site of Selib 2, a town located on the west bank of the Nile between the Third and Fourth Cataracts, investigated by the Banganarti/Selib Polish Archaeological Mission since 2010. The fieldwork was concentrated on uncovering the earliest occupation strata from the 1st/2nd century CE. Two mud-brick buildings were fully excavated, along with contemporaneous occupational horizons, yielding, among others, unique bell-shaped decorated vessels, a copper plate, and a female clay figurine. Storage jars used as ovens and cooking places were present in all phases and can be considered as a characteristic furnishing of the explored households. Moreover, an archaeological reconnaissance extended the boundaries of the settlement eastward, providing new data for studies of the settlement plan and its various stages of development.
Źródło:
Polish Archaeology in the Mediterranean; 2021, 30(2); 251-272
1234-5415
Pojawia się w:
Polish Archaeology in the Mediterranean
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 107

Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies