Zobrazeno 1 - 10
of 10 727
pro vyhledávání: '"cooking methods"'
Autor:
Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 234-244 (2024)
Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivaria
Externí odkaz:
https://doaj.org/article/c7187e4f9e7341ffa3dabdea09db2426
Publikováno v:
Animal Bioscience, Vol 37, Iss 7, Pp 1225-1235 (2024)
Objective The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens. Methods A total of 160 Cobb-500 chickens w
Externí odkaz:
https://doaj.org/article/6a193d4f2c85426fa7f539d8d7e1347a
Autor:
S. Thanga Prasath, C. Navaneethan
Publikováno v:
IEEE Access, Vol 12, Pp 99453-99468 (2024)
Abstract Colorectal cancer (CRC) is a serious health problem globally, needing early identification for optimal treatment. Ingestion of mutagens such as heterocyclic amines (HCA), which are produced when meat is cooked at high temperatures, is believ
Externí odkaz:
https://doaj.org/article/0e79ecd09ee54922806c0a01f2fdedeb
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100465- (2024)
The aim of this study was to investigate the effects of four cooking methods (boiling, microwaving, air frying and roasting) on the fat characteristics of chicken. The results showed that cooking significantly exacerbated fat oxidation, with boiling
Externí odkaz:
https://doaj.org/article/09e3baeb93e6496bb5aeaa729de46e91
Autor:
Xinyang Liu, Shihao Wang, Meifan Pan, Ailing Tian, Kaixuan Chen, Wenwen Qu, Wenkai Zhou, Yarui Zhou, Lijjiao Fan, Cong Zhao, Lingyun Qu, Qiangwei Liu, Saihan Wang, Chuanxu Zheng, Lili Zheng, Feng Zhong, Lirong Xu, Aiguo Ma
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101652- (2024)
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The
Externí odkaz:
https://doaj.org/article/8a727cdd18c9494aac2aa87495daf45e