Results 21 to 30 of about 136,801 (297)
Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
Foods, 2023 Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles.
Sy-Yu Shiau +4 more
doaj +1 more source
Study on the Pre-cooking Process and Physicochemical Properties of Red Bean
Liang you shipin ke-ji, 2023 Aiming at the disadvantages of thick seed coat and difficult cooking of red beans, a red bean product that can be co-cooked with white rice was developed through the pre-cooking technology of "microwave pretreatment-soaking-steaming".
CAO Ge +3 more
doaj +1 more source
The effect of nitric oxide synthase and arginine on the color of cooked meat
Food Chemistry, 2022 In previous studies, it has been suggested that the NO-synthase enzyme may be responsible for color formation in fermented sausages. Thus, this is the first study in which the aim was to analyze the effects of direct NO-synthase and arginine application to meat on its color after heating.
Zając, Marzena +2 more
openaire +3 more sources
Antioxidants, 2016 A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats.
Marwan Al-Hijazeen +3 more
doaj +1 more source
Meat processing and colon carcinogenesis: Cooked, nitrite-treated and oxidized high-heme cured meat promotes mucin depleted foci in rats [PDF]
, 2010 Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat ...
Caderni +26 more
core +4 more sources
Application of Natural Pigments in Ordinary Cooked Ham
Molecules, 2020 The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris L.), was investigated.
Sandra Dias +6 more
doaj +1 more source
Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant [PDF]
, 2014 The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products; the use of antioxidants to break the radical chain reaction in the oxidation process is an
Doval, Mirtha Marina +5 more
core +1 more source
Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents
Frontiers in Nutrition, 2022 The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties.
Wei Zhang +10 more
doaj +1 more source
Effect of Precooking Conditions on Color of Cooked Beef Patties
Journal of Food Protection, 1996 In three separate trials, the visually and instrumentally determined color of patties cooked either fresh, frozen, or after thawing was evaluated. In trial 1, the effects of thawing and packaging were evaluated. The internal color of patties cooked to 71°C within 12 h of thawing at 7°C remained red-pink.
Riëtte L J M, VAN Laack +2 more
openaire +2 more sources
Foods, 2022 The impact of mild oven treatments (steaming or sous-vide) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (Brassica oleracea L. var. botrytis) was investigated. For this purpose, targeted ultra-high performance liquid chromatography–high-resolution mass spectrometry analysis of phenolics ...
Ancuta Nartea +9 more
openaire +4 more sources