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1. Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

Author:
Heba H.S. Abdel-Naeem; Khalid Ibrahim Sallam; Hamdy M.B.A. Zaki
Source:
Meat science 2021 v.181 pp. 108612
ISSN:
0309-1740
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.meatsci.2021.108612

2. An insight into starch slowly digestible features enhanced by microwave treatment

Author:
Nannan Li; Lili Wang; Siming Zhao; Dongling Qiao; Caihua Jia; Meng Niu; Qinlu Lin; Binjia Zhang
Source:
Food hydrocolloids 2020 v.103 pp. 105690
ISSN:
0268-005X
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.foodhyd.2020.105690

3. Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom

Author:
K. Keerthana; T. Anukiruthika; J.A. Moses; C. Anandharamakrishnan
Source:
Journal of food engineering 2020 v.287 pp. 110116
ISSN:
0260-8774
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.jfoodeng.2020.110116

4. Research advances on the formation mechanism of resistant starch type III: A review

Author:
Zhen Ma; Xinzhong Hu; Joyce I. Boye
Source:
Critical reviews in food science and nutrition 2020 v.60 no.2 pp. 276-297
ISSN:
1549-7852
Subject:
microwave cooking,   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 ...
DOI:
10.1080/10408398.2018.1523785

5. Effect of microwave, deep frying and oven cooking on destruction of zearalenone in spiked maize oil

Author:
E. Sadeghi; L. Bohlouli Oskoei; M. Nejatian; S. Solaimani Mehr
Source:
World mycotoxin journal 2020 v.13 no.4 pp. 515-522
ISSN:
1875-0796
Subject:
microwave cooking,   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 ...
DOI:
10.3920/WMJ2019.2546

6. Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption

Author:
Neide Torres de Castro; Lívia de Lacerda; Ernandes Rodrigues de Alencar; Raquel Braz Assunção Botelho
Source:
International journal of gastronomy and food science 2020 v.21 pp. 100218
ISSN:
1878-450X
Subject:
microwave cooking,   etc   ; Brassica oleracea; Cucurbita moschata; Daucus carota; boiling; broccoli; carrots; color; gastronomy; microwave treatment; nutrient content; nutrients; ovens; sensory evaluation; steaming; taste; texture; zucchini; Brazil;     Show all 19 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.ijgfs.2020.100218

7. Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli

Author:
Erika Paulsen; Diego A. Moreno; Paula M. Periago; Patricia Lema
Source:
Food research international 2021 v.140 pp. 110077
ISSN:
0963-9969
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.foodres.2020.110077

8. Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice

Author:
Kunlun Liu; Jiaobao Zheng; Xiaodan Wang; Fusheng Chen
Source:
Food chemistry 2019 v.280 pp. 59-64
ISSN:
0308-8146
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.foodchem.2018.12.053

9. Changes in chicken meat proteins during microwave and electric oven cooking

Author:
Melike Taşkıran; Emine Olum; Kezban Candoğan
Source:
Journal of food processing and preservation 2020 v.44 no.2 pp. e14324
ISSN:
0145-8892
Subject:
microwave cooking,   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 ...
DOI:
10.1111/jfpp.14324

10. Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage

Author:
Nannan Li; Zexi Cai; Yan Guo; Tong Xu; Dongling Qiao; Binjia Zhang; Siming Zhao; Qilin Huang; Meng Niu; Caihua Jia; Lizhong Lin; Qinlu Lin
Source:
Food chemistry 2019 v.295 pp. 475-483
ISSN:
0308-8146
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.foodchem.2019.05.151

11. Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Author:
Douglas R. G. Silva; Gabriela B. S. Haddad; Paulo R. Fontes; Benjamin W. B. Holman; Alcinéia L. S. Ramos; David L. Hopkins; Eduardo M. Ramos
Source:
Journal of texture studies 2018 v.49 no.6 pp. 612-618
ISSN:
0022-4901
Subject:
microwave cooking,   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 ...
DOI:
10.1111/jtxs.12367

12. Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Author:
Sukanya Thuengtung; Yoshitaka Matsushita; Yukiharu Ogawa
Source:
Journal of food process engineering 2019 v.42 no.6 pp. e13150
ISSN:
0145-8876
Subject:
microwave cooking,   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 ...
DOI:
10.1111/jfpe.13150

13. Influence of oven and microwave cooking with the addition of herbs on the exposure to multi-mycotoxins from chicken breast muscle

Author:
M. Madalena C. Sobral; Sara C. Cunha; Miguel A. Faria; Zita E. Martins; Isabel M.P.L.V.O. Ferreira
Source:
Food chemistry 2019 v.276 pp. 274-284
ISSN:
0308-8146
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.foodchem.2018.10.021

14. Improved canola oil expeller extraction using a pilot-scale continuous flow microwave system for pre-treatment of seeds and flaked seeds

Author:
Mohamed A. Fouad M. Gaber; Kai Knoerzer; Maged Peter Mansour; Francisco J. Trujillo; Pablo Juliano; Pushkar Shrestha
Source:
Journal of food engineering 2020 v.284 pp. 110053
ISSN:
0260-8774
Subject:
microwave cooking,   etc   ; canola; canola oil; chlorophyll; diacylglycerols; dielectric properties; fatty acid composition; free fatty acids; microwave radiation; microwave treatment; monounsaturated fatty acids; peroxide value; phospholipids; phosphorus; polyunsaturated fatty acids; pressing; saturated fatty acids; seeds; steam; temperature; triacylglycerols;     Show all 21 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.jfoodeng.2020.110053

15. Effects of ohmic and microwave cooking on textural softening and physical properties of rice

Author:
Mohsen Gavahian; Yan-Hwa Chu; Asgar Farahnaky
Source:
Journal of food engineering 2019 v.243 pp. 114-124
ISSN:
0260-8774
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.jfoodeng.2018.09.010

16. Robust Sub-10 nm Pattern of Standing Sugar Cylinders via Rapid “Microwave Cooking”

Author:
Yingjie Liao; Kangping Liu; Wen-Chang Chen; Bin Wei; Redouane Borsali
Source:
Macromolecules 2019 v.52 no.22 pp. 8751-8758
ISSN:
1520-5835
Subject:
microwave cooking,   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 ...
DOI:
10.1021/acs.macromol.9b01513

17. Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing

Author:
Luyun Cai; Jianhui Feng; Ailing Cao; Yuhao Zhang; Yanfang Lv; Jianrong Li
Source:
Food and bioprocess technology 2018 v.11 no.2 pp. 417-426
ISSN:
1935-5130
Subject:
microwave cooking,   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 ...
DOI:
10.1007/s11947-017-2025-x

18. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables

Author:
Seongeung Lee; Youngmin Choi; Heon Sang Jeong; Junsoo Lee; Jeehye Sung
Source:
Food science and biotechnology 2018 v.27 no.2 pp. 333-342
ISSN:
1226-7708
Subject:
microwave cooking,   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 ...
DOI:
10.1007/s10068-017-0281-1
PubMed:
30263756
PubMed Central:
PMC6049644

19. Stability of antibacterial and coccidiostat drugs on chicken meat burgers upon cooking and in vitro digestion

Author:
M. Madalena C. Sobral; Roberto Romero-Gonzalez; Miguel A. Faria; Sara C. Cunha; Isabel M.P.L.V.O. Ferreira; Antonia Garrido-Frenich
Source:
Food chemistry 2020 v.316 pp. 126367
ISSN:
0308-8146
Subject:
microwave cooking,   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 ...
DOI:
10.1016/j.foodchem.2020.126367

20. Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice

Author:
Kunlun Liu; Jiabao Zheng; Fusheng Chen
Source:
Journal of the science of food and agriculture 2018 v.98 no.10 pp. 3829-3835
ISSN:
0022-5142
Subject:
microwave cooking,   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 ...
DOI:
10.1002/jsfa.8897