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Home-cooked garlic remains a healthy food
(Elsevier, 2015-05-14)
Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. ...
Acceptability of beetroot pre-processed under different cooking methods
(Univ Federal Mato Grosso, 2016-07-01)
This study aimed to evaluate the acceptability of beet subjected to four heat treatments (steam cooking, cooking in a pressure cooker, cooking in the oven and immersion in water) and three different pre-preparation methods ...
Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars
(AMER CHEMICAL SOC, 2009)
The effects of different cooking conditions such as soaking, atmospheric (100 degrees C) or pressure boiling (121 degrees C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH ...
Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces
(Amer Chemical Soc, 2014-04-09)
Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive ...
MANUFACTURE AND EVALUATION OF A QUICK-COOKING BROWN RICE
(IntercienciaCaracasVenezuela, 2009)
USE OF EXTRUSION TECHNOLOGY TO OVERCOME UNDESIRABLE PROPERTIES OF HARD-TO-COOK DRY BEANS (PHASEOLUS-VULGARIS L)
(Amer Chemical SocWashington, 1995)
Cooked garlic & antioxidant activity. Correlation with organosulphur compound compositions
(Elsevier, 2016-10-04)
The present work is a continuation of a previous paper on thesubject. It aims at studying the antioxidant mechanisms of garlic samplessubjected to different cooking treatments, and to find relationships withthe main ...
Impact of sous vide cooking on nutritional quality of meat
(Juniper Publishers, 2020-09)
Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some ...
Influence of cooking methods on bioactive compounds in beetroot
(2017-05-01)
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 ...
EFFECTS OF PRETREATMENT WITH GAMMA-RAYS OR MICROWAVES ON STORAGE STABILITY OF DRY BEANS
(Amer Chemical SocWashington, 1993)