Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR [PDF]
Foods, 2020 The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of ...
Shan Sun +6 more
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Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice [PDF]
Shipin gongye ke-jiIn order to explore the accumulation of heavy metals in crayfish cooking juice and its effect on the level of heavy metals in edible parts (crayfish tail) under different cooking methods.
Jing LI +3 more
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Effect of three cooking methods on cooking loss and edible weight of rabbit meat [PDF]
Acta Portuguesa de NutriçãoIntroduction: Mediterranean diet features gastronomic heritage that includes rabbit dishes. Some food composition tables present scant information regarding the yield and edible parts of rabbit meat. Objectives: This study seeks to investigate how various cooking techniques impact the cooking loss and edible weight of different cuts of rabbit meat.
Carla Gonçalves +8 more
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The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) [PDF]
, 2023 This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content.
Ozlem Saral, Yagmur Demirel Ozbek
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The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial [PDF]
, 2007 Objective To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices.
Longbottom, Pat J +22 more
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The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops [PDF]
Foods, 2021 The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate grilled chops more acceptable than sous-vide chops. Chops were cooked to 63 °C or 71 °C using either an
Lauren T. Honegger +5 more
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Feeling like a domestic goddess: postfeminism and cooking [PDF]
, 2003 This article examines the significance of cookery writer and television cook Nigella Lawson in relation to debates about postfeminism, arguing that her work negotiates a form of feminine identity between the frequently polarized figures of `the feminist'
Hollows, J
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Bioavailability and Health Effects of Some Carotenoids by Different Cooking Methods
International Journal of Gastronomy Research, 2023 Humans lack the inherent capability to synthesize carotenoids, necessitating their acquisition through dietary sources or supplementation. Among the carotenoids prevalent in our daily nutritional intake are beta-carotene, lycopene, lutein, beta ...
Muhammet Ali Cakir, Irem Helvacioglu
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QUALITY MATTERS: ANALYSING THE IMPACT OF COOKING TECHNIQUES ON SELECTED PROPERTIES OF SALMONIDS
Scientific Journal of Gdynia Maritime UniversityThis paper explores the three cooking methods (frying, grilling, and steaming) related to fish most commonly utilized by consumers, with a focus on their implications for both food quality and safety.
Anita Kukułowicz, Arkadiusz Wojtania
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Intensified processes for FAME production from waste cooking oil: a technological review [PDF]
, 2013 This article reviews the intensification of fatty acid methyl esters (FAME) production from waste cooking oil (WCO) using innovative process equipment. In particular, it addresses the intensification of WCO feedstock transformation by transesterification,
Mazubert, Alex +2 more
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