Cooking Methods
Mostrando 1-12 de 57 artigos, teses e dissertações.
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1. Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients
Abstract The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) an
Food Sci. Technol. Publicado em: 2021-03
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2. Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Food Sci. Technol. Publicado em: 2020-12
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3. Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents
Abstract Enormous amounts of by-products and waste are generated during the processing of seafood, sometimes representing about 65% of the raw material employed. Seafood by-products (SB) include solid waste such as skin, head, viscera, trimmings, and bones; however, liquid wastes (effluents) derived from operations such as washing, thawing, cooking and the p
Food Sci. Technol. Publicado em: 2020-06
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4. Effects of different heat treatments on the antioxidant activity and ascorbic acid content of bitter melon, Momordica charantia
Resumo Este estudo investiga o efeito de diferentes tratamentos térmicos, a saber, fervura, cozimento em micro-ondas e cozimento sob pressão sobre o ácido ascórbico e a atividade antioxidante no extrato de Momordica charantia. A atividade antioxidante total dos extratos de M. charantia foi determinada pelo poder redutor-antioxidante férrico e pelos ensa
Braz. J. Food Technol.. Publicado em: 14/11/2019
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5. Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study
ABSTRACT BACKGROUND: Vegetables have some beneficial effects on human health due to their antioxidant compounds, like polyphenols. Cooking leads to many physical and chemical changes to plant structure that can alter the phytochemical compounds of vegetables. OBJECTIVES: To investigate the effects of heat treatment and freezing on the antioxidant propert
Sao Paulo Med. J.. Publicado em: 07/11/2019
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6. FOODÔMICA POR RMN DE 1H PARA MONITORAMENTO DA ESTABILIDADE OXIDATIVA DE MARGARINAS SUBMETIDAS AO TRATAMENTO TÉRMICO
Foods with high lipid contents are susceptible to deterioration by oxidative processes that lead to the formation of food rancid. Determining the chemical nature of lipid oxidation products presents a nutritional and health interest due to the possibility of formation of compounds related to the development of degenerative diseases such as Parkinson’s and
Quím. Nova. Publicado em: 21/10/2019
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7. Carioca bean genotypes for tolerance to grain darkening by natural and accelerated methods
RESUMO O escurecimento lento de grãos é almejado por melhoristas de feijoeiro porque o consumidor considera que grãos mais escuros apresentarão maior tempo para cocção. A análise empregada atualmente leva ao redor de 90 dias para diferenciação da cor do grão entre os genótipos. Objetivou-se avaliar a cor em função do valor de L* (luminosidade) d
Ciênc. agrotec.. Publicado em: 30/09/2019
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8. EVALUATION OF DISTILLATION CURVES FOR BIO-OIL OBTAINED FROM THERMAL CRACKING OF WASTE COOKING OIL
ABSTRACT Bio-oil obtained from thermal cracking of waste cooking oil (WCO) is a complex mixture of different chemical compounds and, like crude oil, it is composed mainly of hydrocarbons. The large number of compounds in bio-oil leads to complex and expensive methods for its properties determination. In this study, the distillation curves were constructed fo
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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9. Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
RESUMO Este estudo teve como objetivos comparar as alterações nos compostos bioativos, parâmetros de cor e determinar as opiniões dos consumidores através da análise sensorial de abóbora preparada por diferentes métodos de cocção (ebulição, vapor, micro-ondas e sous vide). Os métodos de cocção reduziram o teor de ácido ascórbico (49,73-50,42
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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10. Ultra-processed food consumption and obesity in adolescents
RESUMO Objetivo Avaliar a relação entre o consumo de alimentos ultraprocessados e indicadores de obesidade em adolescentes. Métodos Estudo transversal com amostra de conveniência de 200 adolescentes de 10 a 18 anos, de Campinas (SP). O consumo alimentar habitual foi obtido por meio de um questionário de frequência alimentar semiquantitativo. A partir
Rev. Nutr.. Publicado em: 23/05/2019
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11. Cooking Skills Index: Development and reliability assessment
Resumo Objetivo Descrever o desenvolvimento de um instrumento que avalia a confiança no desempenho de habilidades culinárias consideradas relevantes no Brasil, e avaliar sua confiabilidade. Métodos O Índice de Habilidades Culinárias foi desenvolvido com base na crença de autoeficácia e tendo como referencial teórico o Guia Alimentar para a Populaç
Rev. Nutr.. Publicado em: 14/02/2019
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12. Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa
Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minera
Food Sci. Technol. Publicado em: 31/01/2019