Comparative Analysis of Three Different Cooking Methods on Structures and Volatile Compounds of Fresh Lyophyllum decastes [PDF]
FoodsThis study investigated the effects of three cooking methods—fragmenting process (FP), boiling treatment (BT), and high-pressure steam (HPS) treatment—on the structure and volatile compounds (VOCs) of fresh Lyophyllum decastes. The surface morphology and
Xiaoshu Wu +4 more
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RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods [PDF]
Foods, 2020 Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion
Yu Tian +5 more
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Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth [PDF]
MoleculesA single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear.
Can Yuan +5 more
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Effects of cooking methods on aroma formation in pork: A comprehensive review. [PDF]
Food Chem X, 2023 Wang S +5 more
europepmc +2 more sources
Biology and Life Sciences Forum, 2023 Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition.
Roxana E. González +2 more
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Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds [PDF]
Veterinary World, 2018 Aim: The objective of this study was to determine the effect of varying temperatures (different cooking methods and freezing) on the concentration of oxytetracycline (OTC) residues in tissues of broiler birds.
Ezenduka Ekene Vivienne +2 more
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Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes [PDF]
Journal of Food and Dairy Sciences, 2021 Three cooking techniques (pan frying in corn oil, roasting in a Halogen convection oven, and grilling in a double jacket electric grill) were evaluated for their effect on the quality attributes (cooking characteristics, chemical composition, fatty acids,
Eman.A. Mahmoud
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EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE
Media Gizi Indonesia, 2020 Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties.
Annis Catur Adi +5 more
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Changes in potato after different thermal processes
Czech Journal of Food Sciences, 2004 Undesirable thermal processes or storage conditions lead to physical and chemical quality loss of every food. The objective of this study was to determine the total solid content, starch, reducing sugars, nitrates and nitrites in raw and thermal ...
M. Hruškar +4 more
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The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas
Applied Sciences, 2023 It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three ...
Tiago Alves +2 more
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