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The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
non-heme iron bioavailability dialyzability
2014/10/22
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
EPA content DHA content n-6/n-3 ratio fish silets convection steam oven
2014/7/10
Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic,...
Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties
Cooking and Eating Varying Parboiling
2016/6/2
Apart from the physical qualities such as hardness and “good head rice yield” usually associated with parboiling, the improvement or otherwise of cooking and eating/sensory characteristics of parboile...
Studies on Antheraea mylilla Cocoonase and its Use in Cocoons Cooking
Cocoons Cooking mylilla Cocoonase
2016/6/1
Cocoonase which is secreted as a natural phenomenon has its direct utility in softening of cocoons for reeling without altering the very organic nature of tasar silk. In the present study, efforts hav...
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
ultrasonic protease inhibitor incorporating treatment myofibrillar protein Caspase-3/7 Z-DEVD-fmk
2014/2/25
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
The Effects of Cooking Time on the Nutritional Parameters of Soya Milk
Soya Milk Nutritional Parameters
2016/5/31
In this study, the effect of cooking time on the nutritional quality of soya milk was determined with a view of obtaining the approximate time at which soya milk should be cooked to have its optimum b...
Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars
Advanced Clones Potato Cultivars
2016/5/31
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
isoflavones soybean foods cluster analysis
2009/7/8
We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluste...
Effects of Irradiation on Protein Electrophoretic Properties, Water Absorption and Cooking Quality of Dry Bean and Chickpea
gamma-irradiation chickpea dry bean
2009/6/18
Effects of gamma-irradiation at doses of 1, 5, 10 kGy on electrophoretic patterns of insoluble proteins, water absorption properties and cooking quality of dry bean and chickpea samples were investiga...
Cooking Loss of Major Onion Antioxidants and the Comparison of Onion Soups Prepared in Different Ways
onion Allium cepa onion soup antioxidants
2009/6/18
After sautéing or frying onions as a first procedure in making onion soup, major onion antioxidants (quercetin 4′-glucoside and quercetin 3,4′-diglucoside) remained mostly intact. In the onion soup pr...
Inactivation of Bacillus cereus Spores during Rice Cooking
heat resistance B. cereus spores lethality cooking time
2009/6/18
The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore...
Energy Conservation in Cooking of Milled Raw and Parboiled Rice
cooking properties of cooked rice energy conservation
2009/6/18
The cooking process was studied under soaking and no-soaking conditions with an automatic electric rice cooker to determine if the cooking energy can be conserved. The rice was cooked after 0, 30 and ...
Mineral Contents of Indonesian Seaweeds and Mineral Solubility Affected by Basic Cooking
Ca boiling Indonesia
2009/6/18
This experiment was carried out to study the mineral contents and profiles of several Indonesian green, brown, and red seaweeds, and to evaluate the solubilities of Ca and Mg as affected by boiling in...
Effects of Cooking Methods of Cabbage on the Production of TNF-α and Induction of Quinone Reductase in Hepa 1c1c7 Cells
cabbage TNF-α quinone reductase
2009/6/18
This study focused our attention on the changes in physiological activities of cabbage after treatment under various cooking conditions. Fresh, boiled, broiled and acid-treated cabbage juices and solu...
Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity
radical-scavenging activity 1,1-diphenyl-2-picrylhydrazyl ascorbic acid
2009/6/18
The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid ...