نتایج جستجو برای: Cooking Methods

تعداد نتایج: 1885020  

Journal: :علوم تغذیه و صنایع غذایی ایران 0
مسعود رضایی m rezaei هدایت حسینی h hosseini علی حمزه a hamzeh

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...

Journal: :journal of food biosciences and technology 0
e. gheisari m.sc. of food science and technology, faculty of agriculture, shahrekord branch, islamic azad university, shahrekord, iran. m. raissy department of food hygiene and aquatic animal health, faculty of veterinary medicine, shahrekord branch, islamic azad university, shahrekord, iran. e. rahimi department of food hygiene and aquatic animal health, faculty of veterinary medicine, shahrekord branch, islamic azad university, shahrekord, iran.

abstract: regular consumption of seafood has been widely recommended by the authorities. however, some species especially benthic crustaceans accumulate heavy metals. in addition, the health risks associated to the consumption of such seafood might increase if the consumers use cooking methods that enhance the concentration of heavy metals. in this study, the effects of different cooking method...

2001
E. J. Pollak M. E. Dikeman C. Gill D. W. Moser

Genetic evaluations for traditional carcass characteristics have been published for limited numbers of sires by various beef breed associations. Collection of carcass information is difficult, which limits the amount of information generated for these traits. The routine carcass field data collected do not include observations for measures of tenderness or any information on sensory panel asses...

Journal: :journal of chemical health risks 0
mahmood naseri zahedeh rahmanikhah vahid beiygloo somayeh ranjbar

dietary intake is the most important route of exposure to heavy metals for most people. rice is a staple food for iranians that, if polluted, threatens public health. cooking process may affect heavy metals content of rice. in this study, concentrations of cadmium (cd), lead (pb), chromium (cr), nickel (ni) and cobalt (co) were measured in 3 brands of imported rice available in shiraz-iran mark...

2015
A. L. Adejumo B. A. Adepoju

The effect of cooking methods on some proximate properties of sweet potato (Ipomoea batatas L) was investigated. With the initial properties of the fresh sweet potatoes (sample A) determined, 600g each of samples B, C and D were boiled peeled, boiled unpeeled and roasted unpeeled respectively. The properties determined for the samples are moisture content, ash, fibre, protein, fat, carbohydrate...

2015
H. A. Abugroun

This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and DBabiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Pr...

2012
Ramadan E. A

The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents...

2004
A. KALA JAMUNA PRAKASH J. PRAKASH

Vegetables are either consumed in the raw or cooked form. While in the raw state, most of the nutrients are retained, whereas any degree of cooking generally results in partial loss of nutrients and considerable changes in its sensory characteristics. This study is aimed at comparing the effect of different cooking methods namely, conventional (boiling), pressure cooking, and microwave cooking ...

Journal: :مجله دانشگاه علوم پزشکی کرمانشاه 0
sajad sisakhtnezhad b.sc in cellular and molecular biology, center for medical biology research, kermanshah university of medical sciences abbas sheikhol-islami pharmacologist, center for medical biology research , kermanshah university of medical sciences amir kiani ph.d student of toxicology, school of pharmacy, shaheed beheshti university of medical sciences. kermanshah university of medical sciences bahareh mohammadi b.s. in chemistry, center for medical biology research, kermanshah university of medical sciences. marziyeh darzi-ramandi 5. medical doctor (gp) noshin parvin 5. medical doctor (gp)

introduction: frying is one of the most popular cooking methods. however, harmful substances are created during the frying process, with the stability of oil negatively affected. this study evaluates the stability of fatty acid content of several cooking and frying oils available on the iranian market during the process of frying. materials and methods: samples from 5 different frying oils and ...

2013

Green leafy vegetables (spinach and bathua) and pulses (green pea and bengal gram) are widely consumed and hold an important place in the diet of people of India. Vegetarians who consume a greater amount of vegetables will have a higher intake of oxalate, which may reduce calcium availability. The objectives of this present research were to investigate the effect of different domestic cooking a...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید