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- Author:
- Li, Nannan; Wang, Lili; Zhao, Siming; Qiao, Dongling; Jia, Caihua; Niu, Meng; Lin, Qinlu; Zhang, Binjia
- 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
-
https://dx.doi.org/10.1016/j.foodhyd.2020.105690
- Author:
- Keerthana, K.; Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C.
- 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
-
https://dx.doi.org/10.1016/j.jfoodeng.2020.110116
- Author:
- Ma, Zhen; Hu, Xinzhong; Boye, Joyce I.
- 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
-
http://dx.doi.org/10.1080/10408398.2018.1523785
- Author:
- Torres de Castro, Neide; de Lacerda, Lívia; Rodrigues de Alencar, Ernandes; Assunção Botelho, Raquel Braz
- 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
-
https://dx.doi.org/10.1016/j.ijgfs.2020.100218
- Author:
- Sobral, M. Madalena C.; Romero-Gonzalez, Roberto; Faria, Miguel A.; Cunha, Sara C.; Ferreira, Isabel M.P.L.V.O.; Garrido-Frenich, Antonia
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2020.126367
- Author:
- Li, Nannan; Cai, Zexi; Guo, Yan; Xu, Tong; Qiao, Dongling; Zhang, Binjia; Zhao, Siming; Huang, Qilin; Niu, Meng; Jia, Caihua; Lin, Lizhong; Lin, Qinlu
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2019.05.151
- Author:
- Gavahian, Mohsen; Chu, Yan-Hwa; Farahnaky, Asgar
- 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
-
https://dx.doi.org/10.1016/j.jfoodeng.2018.09.010
- Author:
- Fouad M. Gaber, Mohamed A.; Knoerzer, Kai; Mansour, Maged Peter; Trujillo, Francisco J.; Juliano, Pablo; Shrestha, Pushkar
- 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
-
https://dx.doi.org/10.1016/j.jfoodeng.2020.110053
- Author:
- Taşkıran, Melike; Olum, Emine; Candoğan, Kezban
- 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
-
http://dx.doi.org/10.1111/jfpp.14324
- Author:
- Liu, Kunlun; Zheng, Jiaobao; Wang, Xiaodan; Chen, Fusheng
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2018.12.053
- Author:
- Liao, Yingjie; Liu, Kangping; Chen, Wen-Chang; Wei, Bin; Borsali, Redouane
- 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
-
http://dx.doi.org/10.1021/acs.macromol.9b01513
- Author:
- Thuengtung, Sukanya; Matsushita, Yoshitaka; Ogawa, Yukiharu
- 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
-
http://dx.doi.org/10.1111/jfpe.13150
- Author:
- Ulusoy, Şafak; Üçok Alakavuk, Didem; Mol, Sühendan; Coşansu, Serap
- Source:
- Journal of food processing and preservation 2019 v.43 no.8 pp. e14045
- ISSN:
- 0145-8892
- Subject:
- microwave cooking, etc ; Escherichia coli O157; HACCP; Listeria monocytogenes; Staphylococcus aureus; fish fillets; food pathogens; human health; internal temperature; microwave ovens; microwave treatment; salmon; whiting; Show all 13 Subjects
- Abstract:
- ... Considering the popular use of microwave ovens to prepare foods, inhibitory effect of microwave cooking on foodborne pathogens was studied. Whiting and salmon blocks were inoculated either with E. coli O157:H7, Staphylococcus aureus or Listeria monocytogenes, then cooked in microwave oven to the internal temperatures of 50 and 70°C. Cooking of fish fillets to both internal temperatures resulted in ...
- DOI:
- 10.1111/jfpp.14045
-
http://dx.doi.org/10.1111/jfpp.14045
- Author:
- Kaushik, Ekta; Dubey, Jatiender Kumar; Patyal, Surender Kumar; Katna, Sapna; Chauhan, Avinash; Devi, Nisha
- Source:
- Environmental science and pollution research international 2019 v.26 no.22 pp. 22464-22471
- ISSN:
- 0944-1344
- Subject:
- microwave cooking, etc ; diodes; field experimentation; fruits; harvesting; high performance liquid chromatography; human health; metabolites; pesticide residues; saline water; soil; tomatoes; washing; India; Show all 14 Subjects
- Abstract:
- ... A field experiment was conducted to study the persistence and dissipation pattern of a new molecule tetraniliprole on tomato fruits and soil. Tetraniliprole was sprayed at the rate of 60 g a.i. ha⁻¹ and 120 g a.i. ha⁻¹on the tomato crop. Tomato fruit samples were analyzed as per the method described by Bosta and Nageswara (Asian J Res Chem 8:383-388, 2015). The residues of tetraniliprole and its m ...
- DOI:
- 10.1007/s11356-019-04738-6
-
http://dx.doi.org/10.1007/s11356-019-04738-6
- Author:
- Sobral, M. Madalena C.; Cunha, Sara C.; Faria, Miguel A.; Martins, Zita E.; Ferreira, Isabel M.P.L.V.O.
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2018.10.021
- Author:
- Silva, Douglas R. G.; Haddad, Gabriela B. S.; Fontes, Paulo R.; Holman, Benjamin W. B.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.
- 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
-
http://dx.doi.org/10.1111/jtxs.12367
- Author:
- Silva, Douglas R. G.; Fernandez, Ludimila C.; Torres Filho, Robledo A.; Fontes, Paulo R.; Ramos, Alcinéia L. S.; Ramos, Eduardo M.
- Source:
- Journal of texture studies 2018 v.49 no.4 pp. 448-455
- ISSN:
- 0022-4901
- Subject:
- microwave cooking, etc ; beef; cooking quality; meat tenderness; microwave ovens; microwave radiation; muscles; protocols; steaks; temperature; variance; Show all 11 Subjects
- Abstract:
- ... Semitendinosus (ST) muscle steaks were grouped according to three locations (proximal, middle, and distal end), grilled to endpoint temperature of 71C or cooked for 20, 30, 40, 50, or 60 s in a microwave oven (Mw). The location did not affect (p > .05) the cooking loss (CL) or shear force (SF) values. The CL increased (p < .05) with longer microwave cooking times, but only the Mw40 samples did not ...
- DOI:
- 10.1111/jtxs.12312
-
http://dx.doi.org/10.1111/jtxs.12312
- Author:
- Cai, Luyun; Feng, Jianhui; Cao, Ailing; Zhang, Yuhao; Lv, Yanfang; Li, Jianrong
- 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
-
https://dx.doi.org/10.1007/s11947-017-2025-x
- Author:
- Liu, Kunlun; Zheng, Jiabao; Chen, Fusheng
- 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
-
http://dx.doi.org/10.1002/jsfa.8897
- Author:
- Ložnjak, Petra; Jakobsen, Jette
- Source:
- Food chemistry 2018 v.254 pp. 144-149
- ISSN:
- 0308-8146
- Subject:
- microwave cooking, etc ; 25-hydroxycholecalciferol; Oncorhynchus mykiss; boiling; cholecalciferol; ergocalciferol; fish; metabolites; mushrooms; ovens; pH; pan frying; steam; sunflower oil; Show all 14 Subjects
- Abstract:
- ... Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D₃, vitamin D₂, and 25-hydroxyvitamin D₃ has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D₃ and vitamin D₂ in sunflower ...
- DOI:
- 10.1016/j.foodchem.2018.01.182
-
https://dx.doi.org/10.1016/j.foodchem.2018.01.182