Results 241 to 250 of about 12,143,158 (301)

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes

Journal of Hazardous Materials, 2017
Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by ...
Chiung-Yu, Peng, Cheng-Hang, Lan, Pei-Chen, Lin, Yi-Chun, Kuo   +3 more
openaire   +2 more sources

Cooking time but not cooking method affects children’s acceptance of Brassica vegetables

Food Quality and Preference, 2013
The home environment potentially presents a simple means to increase acceptance of sensory properties of vegetables by preparation. This research investigated how preparation can effectively impact upon children's acceptance for vegetables. Five- and six-year old children (n = 82, balanced for vegetable consumption) tasted and evaluated two Brassica ...
Poelman, A.A.M., Delahunty, C.M., de Graaf, C.   +2 more
openaire   +1 more source

Water content of cooked rice is related to variety and cooking method

Nutrition Research, 1991
Abstract If an average water content is used with records of weighed food intake to calculate nutrient intake, it is important to establish that the value is appropriate. A previous study in three villages in The Gambia, West Africa, reported an average value for the water content of cooked rice of 65.8% and a fairly wide range of values for ...
D Dibba, LT Weaver, GJ Hudson
openaire   +1 more source

Heat Transfer and Methods of Cooking

1988
There are three main reasons for cooking food: (i) to improve its digestibility, that is, to make it easier to eat, break down and absorb (ii) to increase its palatability, which means to make it more attractive by improving the taste, smell and colour, and (iii) to make it safe (or safer) to eat, in relation to food ...
openaire   +1 more source

Cooking Methods

1989
H. L. Cracknell, G. Nobis
openaire   +1 more source

Cooke-Methode

Controlling, 2012
openaire   +1 more source

Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties

Food Chemistry: X, 2022
Jinhu Tian, Haitian Fang, Xiuxiu Yin
exaly  

Effects of combined roasting with steam cooking on fat content, physicochemical properties and protein digestion of chicken wings as compared with other conventional cooking methods

LWT - Food Science and Technology, 2023
Da-Wen Sun, Jun-Hu Cheng
exaly  

COOKING APPARATUS, METHOD OF CONTROLLING THE COOKING APPARATUS, AND KNOB OF COOKING APPARATUS

2021
PARK CHANG HYUN, KIM HWA-SUNG, JO SU-HO, CHA JAE HOON   +3 more
openaire   +2 more sources

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

Frontiers in Nutrition, 2022
Lijing Xu, Cuiping Feng, Junlong Meng
exaly