Microwave Cooking and Food Safety
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منابع مشابه
Evaluation of Different Preparation Methods of Edible Mushroom (Agaricus bisporus, Strains H737) on Reduction of Health Hazards Caused by Deltamethrin Residue
Background and Objectives: One of the biggest concerns in the field of food safety is the presence of pesticide residue in food products. The purpose of this study was to investigate the effects of different methods of storage conditions and washing and cooking methods on the deltamethrin residue of edible mushroom. Materials & Methods: Edible mushroom samples were contaminated with deltameth...
متن کاملInvestigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments
Carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. The aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. Raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°C. Sweet corn was also provided in a simil...
متن کاملImpact of Cooking Procedures on Antibacterial Drug Residues in Foods: A Review
Antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. The presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. Because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue o...
متن کاملThe Effects of House Cooking Process on Residue Concentrations of 41 Multi-Class Pesticides in Rice
In current study, the effects of Iranian rice cooking method (Kateh) on residue levels of 41 pesticides were investigated. The pesticides were selected according to Iranian National Standards Organization (INSO) regulations and covered 18 permitted and 23 banned pesticides belonging to different chemical classes such as organophosphate, triazole, and carbamate. A 250 g portion of rice sample wa...
متن کاملThe Effects of House Cooking Process on Residue Concentrations of 41 Multi-Class Pesticides in Rice
In current study, the effects of Iranian rice cooking method (Kateh) on residue levels of 41 pesticides were investigated. The pesticides were selected according to Iranian National Standards Organization (INSO) regulations and covered 18 permitted and 23 banned pesticides belonging to different chemical classes such as organophosphate, triazole, and carbamate. A 250 g portion of rice sample wa...
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