AI Article Synopsis
Article Abstract
The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation of and in Tempranillo Must.
Biomolecules
November 2024
enotecUPM, Escuela Técnica Superior de Ingería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain.
The utilisation of non- yeasts in co-inoculation and non-thermal technologies for must sterilisation is becoming increasingly prevalent due to their notable utility and potential. This new approach optimises the fermentation process and contributes to facilitating the production of wines with distinctive characteristics, improving their stability, and without organoleptic repercussions. Two trials were conducted concurrently, designated as A and B, using the same Tempranillo red must.
View Article and Find Full Text PDFA comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality.
Compr Rev Food Sci Food Saf
January 2025
Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante, Alicante, Spain.
Spices and culinary seeds, valued for their flavor and aroma, pose unique challenges for disinfection, as heat treatments are often unsuitable. Their raw consumption increases the risk of contamination, particularly with Salmonella spp. Thermal treatments are widely used for food disinfection due to their effectiveness in inactivating bacteria.
View Article and Find Full Text PDFEnhancing the quality and consumer satisfaction of dragon fruit beverage production: The effects of geological origin and processing conditions.
Sci Prog
December 2024
Center for High Technology Research and Development, Vietnam Academy of Science and Technology, Cau Giay, Hanoi, Vietnam.
Objectives: In this study, the impacts of various processing parameters on the quality and consumer satisfaction of dragon fruit beverages were investigated in order to establish an informative framework for the manufacturing of commercial dragon fruit beverages, focusing on health benefits and safety for consumers, and sensory appeal of the products.
Methods: This study employed various analytical methods to quantify some important phytochemical compounds in dragon fruit juice such as total and reducing sugars, vitamin C, betacyanins, anthocyanins, polyphenol, and so forth. This study also employed the Box-Behnken response surface experimental design to optimize various processing parameters for quality and consumer satisfaction, which include enzymatic pectin hydrolysis parameters and formulation for dragon fruit energy drink.
Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high-quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified.
View Article and Find Full Text PDFDesign and characterization of chitosan-based films incorporated with summer savory (Satureja hortensis L.) essential oil for active packaging.
Int J Biol Macromol
October 2023
Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey. Electronic address:
In this study, biodegradable films were fabricated by using cross-linked chitosan nanoparticles containing different concentrations (0, 1.0, 1.2, 1.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!