Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron was measured according to AACC method 40 41B. Folate contents were determined by microbiological (Lactobacillus casei subsp. Rhamnosus ATCC 7469) and high-performance liquid chromato...

Corrections to “Recipe development and preparations” Approximately 50 g of uncooked bitter melon per one cup (250 ml) of raw ingredients was added to each dish, except curry dish. The curry dish does not have any other ingredients besides bitter melon and therefore contained approximately 61 g of bitter melon per onehalf cup (125 ml). Each of the raw ingredients in these recipes (except the cur...

Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectiv...

background and objectives: although cooking makes fish palatable and can reduce spoilage by retarding enzymatic and bacterial reactions, it can also cause quality deterioration by losing the mineral, vitamins and etc. that are dependent on type of cooking. therefore the different cooking methods should be evaluated to achieve a good procedure.   materials and methods: the 4 common cooking metho...

A number of food-borne parasitic zoonoses have been recorded in the Philippines and include echinostomiasis, artyfechinostomosis, fascioliasis, heterophydiasis, carneophallosis, clonorchiasis, paragonimiasis, taeniasis, echinococcosis/hydatidosis, diphyllobothriosis/spirometrosis and sparganosis, intestinal capillariasis, gnathostomiasis, angiostrongylosis, toxoplasmosis and sarcosporidiosis. S...