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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...
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...
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...
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 ...
Effects of Different Final Cooking Methods on Physico-chemical Properties of Breaded Fish Fillets
Final Cooking Breaded Fish Fillets
2016/5/31
Breaded black pomfret (Parastromateus niager) fillets were pre-fried for 30 sec in sunflower oil and palm olein and stored at -20°C for one week prior to the final cooking. They were finally cooked by...
Comparative Study on the Nutritional Composition of Two FHIA Tetraploids FHIA-21 (Tetraploid French Plantain) and FHIA-03 (Tetraploid Cooking Banana) in Ghana
Musa hybrids plantain cooking banana FHIA-21 FHIA-03 nutritional value
2008/11/1
This study was conducted to compare the nutritional composition of the pulps of the green stages of fruits of two FHIA hybrids (FHIA-21 and FHIA-03) in Ghana. Fresh fruits were harvested from the plan...