Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11773
Abstract: BACKGROUND Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods… read more here.
Keywords: effect cooking; cooking methods; meat; edible nutritive ... See more keywords
Advantages and disadvantages of different pre-cooking and cooking methods in removal of essential and toxic metals from various rice types- human health risk assessment in Tehran households, Iran.
Sign Up to like & getrecommendations! Published in 2019 at "Ecotoxicology and environmental safety"
DOI: 10.1016/j.ecoenv.2019.03.056
Abstract: The aim of present study was to evaluate the effects of different pre-cooking and cooking methods on the concentration of toxic (As, Cd and Pb) and essential (Fe, Cu, Co and Zn) metals in widely… read more here.
Keywords: different pre; risk; cooking methods; rice ... See more keywords
Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods
Sign Up to like & getrecommendations! Published in 2020 at "Heliyon"
DOI: 10.1016/j.heliyon.2020.e05346
Abstract: Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional… read more here.
Keywords: cooking methods; cashew apple; apple fibre; apple ... See more keywords
Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110943
Abstract: Abstract Thermal processing not only contributes to flavors and textures but also has effects on meat nutrition values. In the current study, the in vitro digestibility and mineral bioaccessibility of oysters (Crassostrea gigas) were reduced… read more here.
Keywords: digestibility mineral; crassostrea gigas; mineral bioaccessibility; cooking methods ... See more keywords
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2018.08.028
Abstract: The effect of Chrysanthemum morifolium flower extract (CME) was investigated on the formation of heterocyclic amines (HCAs) in goat meat patties cooked at different temperatures by different cooking methods. In patties without CME, the level… read more here.
Keywords: cooking methods; effect chrysanthemum; goat meat; effect ... See more keywords
Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review
Sign Up to like & getrecommendations! Published in 2018 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2018.1544884
Abstract: Abstract Biopolymers are molecules that are present in nature and they are chain-like molecules made up of repeating chemical block. The main components of raw materials used to produce cereal food are represented by biopolymers… read more here.
Keywords: different cooking; cooking methods; cereal food; cooking technologies ... See more keywords
Effects of different cooking methods on volatile flavor compounds of chicken breast.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13770
Abstract: Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers' food choices. In this study, the volatile flavor components of Gushi chicken breast… read more here.
Keywords: flavor compounds; cooking methods; different cooking; flavor ... See more keywords
Influence of Cooking Methods on Free and Bound Phenolic Acids in Korean Black Rice
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.12873
Abstract: The composition and thermal stability of free and bound phenolic acids were investigated in Korean black rice cultivars, Sintoheugmi and Sinnongheugchal. Protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, p-coumaric acid and ferulic acid were identified and… read more here.
Keywords: cooking methods; rice; black rice; phenolic acids ... See more keywords
Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Analytical Chemistry"
DOI: 10.1155/2022/7812441
Abstract: A new simple isocratic, RP-HPLC method, was developed and validated to estimate amoxicillin (Amox) residue depletion caused by different cooking methods in broiler chicken tissue. The limit of detection (LOD) and the limit of quantitation… read more here.
Keywords: amox; broiler chicken; depletion; different cooking ... See more keywords
Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes).
Sign Up to like & getrecommendations! Published in 2021 at "International journal of medicinal mushrooms"
DOI: 10.1615/intjmedmushrooms.2021038812
Abstract: Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total… read more here.
Keywords: jelly mushroom; black jelly; mushroom auricularia; cooking methods ... See more keywords
Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1017014
Abstract: To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds,… read more here.
Keywords: flavor compounds; clitocybe squamulosa; effects different; volatile flavor ... See more keywords