EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE AND RESIDUES OF SOME SYNTHETIC PESTICIDES IN FRESH BOLTI FISH [PDF]
Arab Universities Journal of Agricultural Sciences, 2010 Fresh Bolti fish (Tilpia nilotica) collected randomly from 9 different markets in Ismailia Governorate for evaluation the effect of grilled fish by the method used in grillrooms and houses on the concentration of pesticide residues found and the ...
Khaled Al-Joumaa
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Influence of cooking methods on bioactive compounds in beetroot [PDF]
, 2017 Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence
Flávia Aparecida de Carvalho Mariano-Nasser +6 more
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Effect of Different Cooking Processes on the Proximate Composition, Fatty Acids and Nutritional Quality Indices of Labeo rohita from Loktak Lake in Manipur, India [PDF]
Research and Innovation in Food Science and TechnologyFish contains high-quality proteins, PUFA (polyunsaturated fatty acids), vitamins and minerals, which may be affected due to different cooking processes by causing protein and lipid oxidation.
Heikham Dayami +2 more
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Should cooking be a dietetic competency? [PDF]
, 2010 Aim: There are issues surrounding the apparent decline and devaluing of cooking skills in the population, potential health impacts and the role of dietitians.
Gallegos, Danielle +2 more
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Cogent Food & Agriculture, 2016 This study was conducted to evaluate the effect of oven, steam and microwave cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets.
Ashok K. Pathera +3 more
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Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods
MoleculesDuring domestic grilling, polycyclic aromatic hydrocarbons (PAHs), which include genotoxic and carcinogenic compounds, can be produced as a result of fat pyrolysis, leakage of cellular juices onto the heat source, and incomplete combustion of fuel.
Chiara Conchione +3 more
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Jurnal Teknologi dan Industri Pertanian IndonesiaTapai is a traditional food obtained from a fermentation process using yeast. The material used in the manufacture of tapai is a material that contains starch. One of the starchy ingredients that can be processed into tapai is the janten banana.
Ririn Chania Putri +2 more
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Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2018 Today seafood plays a significant role in feeding people worldwide. Identification nutritional value of these products over other protein intake is increasing day by day.
Seyedeh Zahra Mehdipour +3 more
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Food Science of Animal Resources, 2016 The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture
Yun-Sang Choi +8 more
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Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit
Food Science of Animal Resources, 2016 The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit.
Shan Xue +3 more
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