Cooking Methods
Mostrando 13-24 de 57 artigos, teses e dissertações.
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13. The effect of cooking methods on some quality characteristics of gluteus medius
Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days
Food Sci. Technol. Publicado em: 29/11/2018
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14. THERMOGRAVIMETRIC APPROACH FOR ASSESSING THE OXIDATION LEVEL OF A BIODIESEL SAMPLE
Biodiesel, unlike diesel, is highly susceptible to autoxidation. This autoxidation is a major concern for a biodiesel producer. Various methods have been developed to estimate the degree of oxidative stability of biodiesel. These methods are useful to compare and estimate the oxidative stability between different biodiesel samples. However, an absolute value
Quím. Nova. Publicado em: 2018-05
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15. Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods
Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the follo
Food Sci. Technol. Publicado em: 18/12/2017
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16. Stability of bioactive compounds in minimally processed beet according to the cooking methods
Abstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and absence of defects. They were thoroughly washed in running water to remove dirt, manually peeled with a knife, sliced through a stainless-
Food Sci. Technol. Publicado em: 26/10/2017
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17. Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal
Abstract Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols. In this investigation Desi and Kabuli varieties were compared for these oligosaccharides and phenolic compounds. Furthermore, the effect of different processing and cooking methods such as soakin
Food Sci. Technol. Publicado em: 19/10/2017
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18. New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs
Abstract The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a re
Crop Breed. Appl. Biotechnol.. Publicado em: 2017-06
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19. Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types
ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments con
Rev. Bras. Cienc. Avic.. Publicado em: 2016-09
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20. Evaluación de menús ofertados em comedores escolares: comparación entre colegios públicos, privados y concertados
ABSTRACT Objective: To evaluate menus offered in public, private and charter schools in the city of Seville (Spain) for different groups of school children. Methods: A total of 86 schools were evaluated, including public, private and charter schools, which represented every district of the city. Four schools possessed their own kitchen, while the others ha
Rev. Nutr.. Publicado em: 2016-02
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21. Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops
AbstractThe combined effects of tumbling marination methods (Vacuum continuous tumbling marination, CT; Vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8 and 10 h) on quality characteristics of prepared boneless pork chops were investigated. The results showed that regardless of tumbling time, CT method significantly increased
Food Sci. Technol. Publicado em: 25/08/2015
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22. Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba - Parana State - Brazil
The aim of this study was the detection of Campylobacter sp. in raw chicken sausages using the methods ISO 10272-1 and ISO 10272-2. The overall prevalence of Campylobacter sp. in the samples tested was 16.67%, representing a serious risk to the health of consumers, particularly if measures guaranteeing proper cooking of foods and prevention of cross-contamin
Braz. J. Microbiol.. Publicado em: 2014-12
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23. Assessment of carotenoids in pumpkins after different home cooking conditions
Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation) during cooking. The aim of this study was to assess the total
Food Sci. Technol. Publicado em: 2014-06
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24. Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran
The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fishes were studies. AOAC official methods were used for the analyses of the samples. Frying reduced the protein content of Nemipterus japonicas, while roasting reduced the protein content of Carangoides malabaricus and Saurida undosquamis. Fresh and fried C. mala
Food Sci. Technol. Publicado em: 2014-06