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
Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109363
Abstract: Abstract Though potato is popular among masses as a carbohydrate rich source of energy, bioaccessibility studies of potato carbohydrates are never carried out. We investigated effect of cooking on glycemic index (GI) and in-vitro bioaccessibility… read more here.
Keywords: effect cooking; vitro bioaccessibility; bioaccessibility; effect ... See more keywords