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microwavecooking, etc ; color; consumer acceptance; flavor; juiciness; lipid metabolism; meat science; microbiological quality; muscles; pan frying; rabbit meat; total volatile basic nitrogen; Show all 12 Subjects
Abstract:
... This study investigated the effect of five different cooking methods (boiling, oven-roasting, grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile, fat oxidation, physicochemical characteristics, microbial quality, and sensory attributes of rabbit meat. Among the cooking methods, boiling and pan-frying exhibited significant higher protein, fat and total volat ...
microwavecooking, etc ; digestion; hydrocolloids; hydrolysis; microwave treatment; rice starch; starch; Show all 7 Subjects
Abstract:
... The rice starch following microwave cooking with storage showed more slowly digestible starch and a lower digestion rate than did the conventionally treated counterpart. The underlying mechanism was interpreted by inspecting starch multi-level structural evolutions during digestion. Accompanying digestion, not only were starch matrices digested, leading to porous substrate and probably less polymo ...
microwavecooking, etc ; alternative foods; extrusion; ingredients; mushrooms; physicochemical properties; sensory properties; shrinkage; snacks; three-dimensional printing; wheat flour; Show all 11 Subjects
Abstract:
... This study focuses on the development of fiber-enriched snacks from mushroom, an alternative food ingredient, using 3D food printing. The printability of the material supply was optimized considering varying levels of mushroom powder (MP) (5, 10, 15, 20, and 25% w/w) in combination with wheat flour (WF). The effect of variations in process variables such as printing speed (200, 400, 600, 800, and ...
microwavecooking, etc ; autoclaving; crystal structure; enzymatic hydrolysis; extrusion; high pressure treatment; industrial applications; resistant starch; retrogradation; thermal stability; ultrasonics; Show all 11 Subjects
Abstract:
... Resistant starch (RS) plays a key role in providing metabolic and colonic health benefits. In particular, RS type III (RS₃) is of great interest because of its thermal stability and its preserved nutritional functionality. RS₃ can be prepared by physical treatment, including high hydrostatic pressure, ultrasound, extrusion, autoclaving, microwave cooking, and heat-moisture treatment. The acid and ...
microwavecooking, etc ; chemical hazards; chemical safety; cooking fats and oils; corn oil; deep fat frying; degradation; detection; exposure duration; kinetics; liquids; ovens; refining; sampling; zearalenone; Show all 15 Subjects
Abstract:
... Mycotoxins are one of the most common types of chemical hazards related to edible oils. Although the refining process can remove such contaminations, they may still be present in the final oils due to defects during the refining steps. In addition, most oils produced in local manufactories are not refined and as such may be contaminated with mycotoxins. However, the effect of various cooking metho ...
... Consumers are becoming more health-conscious and have less time to prepare meals. They are often confused about which time and cooking method are adequate to preserve nutrients in vegetable. All cooking techniques cause changes in the nutrient content and the taste of a vegetable. The objective of this study was to determine the best cooking method for different vegetables using sensory evaluation ...
microwavecooking, etc ; antioxidant activity; assays; bags; bioactive compounds; broccoli; coumaric acids; florets; food research; glucosinolates; health promotion; microbial load; microwave treatment; mineral content; phytochemicals; staples; volatilization; Show all 17 Subjects
Abstract:
... Cooking vegetables in microwave bags is becoming a popular domestic cooking method, being relevant to know how this cooking method affects health-promoting phytochemicals of staples such as broccoli. The aim of this work was to study the effect of microwave bag cooking versus conventional microwaving on bioactive compound content (glucosinolates and hydroxycinnamic acid derivatives) and other qual ...
microwavecooking, etc ; bioavailability; calcium; cultivars; iron; magnesium; manganese; mineral content; minerals; phytic acid; riboflavin; rice; soaking; temperature; thiamin; washing; zinc; Show all 17 Subjects
Abstract:
... The effects of washing, soaking, and cooking (ordinary cooking, high-pressure cooking, and microwave cooking) on thiamine, riboflavin, phytic acid (PA), and mineral contents (Mg, Ca, Mn, Zn, and Fe) of different cultivars rice, Xinfeng 2 and T-You 15, were investigated. Washing caused a significant loss in vitamin B, PA, and mineral contents, whereas, soaking only decreased the thiamine content. M ...
microwavecooking, etc ; breasts; chicken meat; cooked foods; cooking quality; heat; industrial applications; meat protein; microwave ovens; microwave radiation; myofibrillar proteins; nutritive value; polyacrylamide gel electrophoresis; protein solubility; texture; thermal energy; water holding capacity; Show all 17 Subjects
Abstract:
... Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM and BM did not differ between the cooking methods (p > .05). In TM, MWO cooking resulted in higher water‐holding capacity (WHC) than EO (p < .05). Sarcoplasmic protein solubility o ...
microwavecooking, etc ; absorption; amylose; catalytic activity; crystallites; enzymes; microwave treatment; rice starch; Show all 8 Subjects
Abstract:
... By inspecting starch hierarchical structural evolutions, this work explores how microwave cooking with storage tailors the slowly digestible features of indica (IRS) and waxy (WRS) rice starches. Particularly, relative to conventional cooking-storage, the microwave treatment especially at high powers (8 and 10 W/g) increased the molecular orders (crystallites) and periodic amorphous-crystalline st ...
microwavecooking, etc ; beef; cooking quality; internal temperature; longissimus muscle; protocols; sensory evaluation; Show all 7 Subjects
Abstract:
... This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner–Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19, and 28 days at 4C. They were then either cooked on a clam‐shell grill until reaching an internal temperature of 72C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw ...
microwavecooking, etc ; Oryza sativa; X-ray diffraction; crystal structure; cultivars; digestibility; glutinous rice; hydrolysis; in vitro digestion; intestines; rice starch; starch; Show all 12 Subjects
Abstract:
... The influence of two types of cooking method, that is, steam‐cooking and microwave‐cooking, on the morphological structure, starch fractions, and starch digestibility of cooked Thai pigmented rice (three cultivars) was examined. The relationship between starch hydrolysis and change in X‐ray diffraction (XRD) pattern, including the change of crystallinity degree during in vitro digestion, was also ...
microwavecooking, etc ; bags; bioavailability; breast meat; breast muscle; chicken meat; chickens; feeds; flavorings; fungi; herbs; microwave treatment; mycotoxins; ovens; poultry production; roasting; Show all 16 Subjects
Abstract:
... Mycotoxins can contaminate poultry production via fungal infection of feeds. The impact of different cooking methods on mycotoxins stability and bioaccessibility is scarcely studied. Recent cooking practices such as the use of roasting bags along with some seasonings to cook chicken have become a trend to maintain the tenderness of the meat. This study evaluated the impact of oven roasting and mic ...
... Continuous flow microwave (MW) pre-treatment of canola seeds and flaked canola seeds increases the canola oil extraction yield on the expeller compared with conventional thermal pre-treatment using steam heating. Flaked seeds were “cooked” (heat-treated) with steam or using microwave heating in the temperature range of 70 °C–110 °C before expeller pressing. Microwave cooking at 100 °C resulted in ...
microwavecooking, etc ; color; energy; energy use and consumption; equations; fouling; hardness; ohmic heating; rice; texture; Show all 10 Subjects
Abstract:
... The effects of two volumetric heating methods, ohmic and microwave, on consumed energy and physical properties, such as color, texture, and hydration, of a rice recipe (rice-water ratio of 1:15) were investigated and the results were compared to that of the hotplate cooking method. The textural parameters were analyzed using texture profile analysis and fitted into a previously suggested equation ...
microwavecooking, etc ; annealing; bioenergy; composite polymers; dielectric heating; energy; films (materials); food industry; microwave treatment; nanomaterials; silicon; small-angle X-ray scattering; solvents; sugars; temperature; Show all 15 Subjects
Abstract:
... Block copolymer self-assembly is a widely used technique for obtaining many interesting nanostructures. The development of efficient and rapid processes for driving block copolymer self-assembly has remained a challenge. Microwave heating has attracted much attention in bioenergy production and in the food industry due to the advantages associated with dielectric heating effects. We report here a ...
microwavecooking, etc ; Ctenopharyngodon idella; cooking quality; denaturation; fish; meat; particle size distribution; protein solubility; proteins; turbidity; Show all 10 Subjects
Abstract:
... Optimizing the physicochemical properties of microwave-cooked meat needs a better understanding of the mechanisms responsible for protein changes. This paper explored the causes of aggregation of the denatured fish protein in ready-to-eat food by determining the changes in sarcoplasmic and myofibril proteins, which includes the effects of different microwave power levels (300, 600, and 900 W) and ...
microwavecooking, etc ; alpha-tocopherol; ascorbic acid; beta-carotene; blanching; boiling; chard; microwave treatment; spinach; steaming; vitamin K; Show all 11 Subjects
Abstract:
... This study evaluated the effect of different cooking methods including blanching, boiling, microwaving and steaming on the content of vitamins in vegetables. True retention was estimated using the yield expressed as a ratio of the weight of the cooked sample to the weight of the raw sample. The retention of vitamin C ranged from 0.0 to 91.1% for all cooked samples. Generally, higher retention of v ...
microwavecooking, etc ; amoxicillin; beers; bile salts; bioavailability; chicken meat; chlortetracycline; coccidiostats; dechlorination; drugs; fluoroquinolones; herbs; in vitro digestion; lipophilicity; liquid chromatography; mass spectrometry; ovens; pharmacokinetics; prediction; sulfonamides; tylosin; Show all 21 Subjects
Abstract:
... The impact of culinary practices – oven or microwave cooking combined with herbs and/or beer – on antibacterial and coccidiostat drugs stability and bioaccessibility in chicken meat was evaluated. Fourteen compounds from 6 classes (β-lactams, tetracyclines, sulfonamides, fluoroquinolones, macrolides, and coccidiostats) were monitored after cooking and in vitro digestion (INFOGEST protocol) at two ...
microwavecooking, etc ; adults; arsenic; average daily intake; bioavailability; cadmium; children; cultivars; heavy metals; lead; neoplasms; rice; risk; soaking; washing; Show all 15 Subjects
Abstract:
... BACKGROUND: The health risk of heavy metals such as cadmium (Cd), arsenic (As) and lead (Pb) in rice can be assessed by their concentration and bioaccessibility. In this work, japonica cultivar Xinfeng 2 and indica cultivar T‐You 15 were washed, soaked and cooked using three common domestic cooking methods. The present study investigated the effects of washing, soaking, normal cooking, high‐pressu ...