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Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage
(Elsevier Sci Ltd, 2016)
The aim of this study is to investigate the effects of different \home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and ...
Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina
(Pergamon-Elsevier Science Ltd, 2016-06)
Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our ...
Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (-1.5 °C)
(2008)
Whole, farmed Coho salmon (Oncorhynchus kisutch) were sacrificed in slurry ice (-1.5 °C) then stored in this medium for further processing after 0, 5 and 9 days. They were cooked whole and the flesh was evaluated by sensory, ...
Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli
(SpringerNew YorkEUA, 2013)
Application of sous vide cooking technique in meat products (sirloin steak)Aplicación de técnica de cocción sous vide en productos cárnicos (solomillo)
(Universidad Autónoma del Estado de Hidalgo, 2021)
Cooked bones? method and practice for identifying bones treated at low temperature
(Wiley, 2013-03)
Is it possible to determine low-temperature cooking in archaeological bones? The indirect exposure of bones to fire at low temperature (≤ 100 °C), linked to cooking, produces macroscopic modifications on these bones. These ...
Cooked Bones? : methodologies to identify low temperature treated bones
(Wiley, 2013)
Is it possible to determine low-temperature cooking in archaeological bones? The indirect exposure of bones to fire at low temperature (≤ 100 °C), linked to cooking, produces macroscopic modifications on these bones. These ...
Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colourCocción óhmica: aplicación de una tecnología novedosa en carne de cerdo e influencias en la capacidad de retención de agua, pérdida por cocción y color
(Journal of Gastronomy and Food Science,, 2019)
Ohmic heating is a novel technique that, until the past two decades, had been underutilized in the industry, particularly because of limitations in the development of applied devices. In recent years, ohmic heating ...