This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were ...

It is well known that heat treatments have negative effect on food components, especially vitamins and phenolic compounds. However, degradation of these compounds can be prevented with avoiding conventional techniques such as boiling. Broccoli (Brassica oleracea Italica) has been widely consumed horticultural plant which high antioxidant potential because being rich in terms vitamin C content I...

Background: The purpose of this study was to investigate students’ preference for food prepared in university dining halls. understanding cooking methods and related health states based on their choices were also examined. Methodology: A quantitative research method employed using a one-way analysis variance. conceptual model choice used determine the reasons preferences campus food. conducted ...

The study aimed to evaluate the effect of boiling, air-frying and microwave methods cooking on phytochemical antinutritional activity some vegetables. Total phenolic content was highest in kale (9.70 mg GAE/g) using air frying carrot (9.15 boiling (5.16 methods. vegetables for 15 min depicted a significant increase total flavonoids. Oxalate were significantly reduced by frying, tannins saponin ...

AIMS To explore the association of household gas cooking and respiratory illnesses in preschool children and their relation to outdoor air pollution. METHODS Cross-sectional study among households that used gas stoves for cooking in two housing estates with contrasting air qualities in Hong Kong. A structured questionnaire was administered to parents of 426 children aged 0-6 years on their ex...

In general, vegetables are abundantly consumed in a calorie-restricted diet to achieve sufficient satiety through fresh food or various cooking methods. In this study, we examined the effects of different cooking methods on appetite and specific perceptions of the food after consumption; eating approaches were also analyzed by meal duration. A total of 153 individuals aged 20-59 years were assi...