Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty. [PDF]
Food Sci Anim Resour, 2023 Cho J +7 more
europepmc +1 more source
Degree of Doneness of Cooked Beef Longissimus Muscle Alters Lipid Bioaccessibility
This study investigated if changes in physical state due to sous-vide cooking significantly alter the lipemic response to food. Canadian AAA boneless beef strip loins containing the longissimus lumborum muscle (n=3) were randomly assigned to different degrees of doneness (DOD: raw/20, 50, 60, 70 and 80°C).
openaire +1 more source
Application of cooked meat codes to improve the validity of nutrient content estimation in a recipe-based food ingredient database. [PDF]
Nutr Res PractYun SY +8 more
europepmc +1 more source
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken. [PDF]
FoodsAkhtar KH +7 more
europepmc +1 more source
Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef. [PDF]
Anim Biosci, 2021 Lee D, Lee HJ, Yoon JW, Ryu M, Jo C.
europepmc +1 more source
Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat. [PDF]
FoodsTerry T +3 more
europepmc +1 more source
Effect of familiarity, brand loyalty and food neophobicity on food acceptance: A case study of instant noodles with consumers in Seoul, Beijing, and Shanghai. [PDF]
Curr Res Food SciXiao K +5 more
europepmc +1 more source
Adapting Sensory Analysis to the Pandemic Era: Exploring "Remote Home Tasting" of Sous-Vide Chicken Breast for Research Continuity. [PDF]
FoodsMasino F +6 more
europepmc +1 more source
Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. [PDF]
FoodsAkkaya E +7 more
europepmc +1 more source