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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...
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...
Physicochemical Characteristics of Rice and Suitability of the Traditional Cooking Method of Rice in the Union of Myanmar
rice traditional cooking method Myanmar
2009/6/17
We examined the characteristics of eight types of rice collected from three regions of Myanmar to identify why certain types are cooked immediately before eating, while other types are processed into ...
We have studied changes in cadmium concentration during the cooking of rice (Oryza sativa japonica) to estimate actual intake. Samples included highly contaminated rice. Cooking involved washing and s...
Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
radical-scavenging activity polyphenol oxidase polyphenol
2009/6/17
The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were...