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Stability of ascorbic acid in vegetables submitted to different methods of cooking
(2014-01-01)
The effect of different cooking methods on the ascorbic acid content of pumpkin, carrots, broccoli and cauliflower was determined. Cooking with steam and microwaves preserved ascorbic acid better than other methods. The ...
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 ...
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 ...
Breadfruit consumption, cooking methods and cultivar preference amoung consumers in Trinidad, West Indies
(Food and Quality Prefrence, 2005)
Healthy cooking methods applicationsAplicación de métodos de cocción saludables
(Universidad Autónoma del Estado de Hidalgo, 2021)
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 ...
Stability of bioactive compounds in minimally processed beet according to the cooking methods
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Abstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and ...
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachCarne de cerdo preparada por diferentes métodos de cocción. Una aproximación microestructural, sensorial y fisicoquímica
(Meat science, 2020)
The influences of four different cooking methods—pan, ohmic, vacuum and sous vide—were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to ...
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 ...