Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum.
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DOI: 10.1016/j.foodres.2021.110299
Abstract: Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of… read more here.
Keywords: influence cooking; macrotyloma uniflorum; underutilized legume; antinutritional factors ... See more keywords
Influence of cooking processes on Cu, Fe, Mn, Ni, and Zn levels in beef cuts
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DOI: 10.1016/j.jfca.2020.103624
Abstract: Abstract Beef is an important source of micronutrients, but little is known about how cooking processes affect the nutritional value. In this study, microwave-induced plasma optical emission spectrometry (MIP OES) was used to determine the… read more here.
Keywords: beef; well done; processes levels; cooking processes ... See more keywords
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
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DOI: 10.3390/foods9050607
Abstract: This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to… read more here.
Keywords: cooking method; study; ascorbic acid; nutritional properties ... See more keywords