Results 261 to 270 of about 118,702 (305)

Cooking methods, carcinogens, and diet‐cancer studies

Nutrition and Cancer, 1988
A neglect of natural, preservative, and cooking-induced carcinogens or mutagens in food, along with a neglect of dietary patterns during the first portion of a person's lifetime, may be responsible for the many conflicting epidemiological reports dealing with dietary factors and cancer.
openaire   +2 more sources

High-Frequency Cooking, Browning Methods in Microwave Cooking

Journal of Agricultural and Food Chemistry, 1955
D. A. Copson, B. R. Neumann, A. L. Brody
openaire   +1 more source

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

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

Cooke-Methode

Controlling, 2012
openaire   +1 more source

Efficient Cooking Method

2021
openaire   +1 more source

Cooking Methods

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

A method of observed cooking quality evaluation in cooking stages

Abstracts of Annual Congress of The Japan Society of Home Economics, 2007
IWATA, Ayami, OGAWA, Noriko, KATO, Kunihito, YAMAMOTO, Kazuhiko   +3 more
openaire   +1 more source

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

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

Study of the cooking method using the cooking oil spray

Abstracts of Annual Congress of The Japan Society of Home Economics, 2004
Toda, Miho, Sagawa, Hitomi, Togashi, Emiko, Homma, Takeshi   +3 more
openaire   +1 more source

Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes

Food Chemistry, 2023
exaly