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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 ...
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 ...
Improvement of the texture and quality of cooked gluten-free pasta
(Elsevier Science, 2016-07)
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water ...
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 ...
Optimization of HPLC quantification of carotenoids in cooked green vegetables - Comparison of analytical and calculated data
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2004)
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 ...
A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties
(Wiley Blackwell Publishing, Inc, 2000-11)
Cooking and textural parameters during double-sided cooking of hamburger patties were correlated with volume-averaged temperature at the end of the cooking process and gap thickness between plates. Frozen patties were ...