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Journal articles on the topic 'Cooking / Baking'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Przybylski, Roman, and Felix A. Aladedunye. "Formation of Trans Fats: During Food Preparation." Canadian Journal of Dietetic Practice and Research 73, no. 2 (2012): 98–101. http://dx.doi.org/10.3148/73.2.2012.98.

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Purpose: An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Methods: Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180° C and 200° C, while stir-fried chicken was prepared at 200° C and 275° C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Results: Minimal changes were observed in the amount of trans fats during baking. Application of

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2

Nawaz, Asad, Enpeng Li, Ibrahim Khalifa, et al. "Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks." Foods 10, no. 10 (2021): 2467. http://dx.doi.org/10.3390/foods10102467.

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Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness

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3

Alugwu, Samson Ugochukwu, Thomas M. Okonkwo, and Michael O. Ngadi. "Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat." Asian Food Science Journal 23, no. 9 (2024): 19–31. http://dx.doi.org/10.9734/afsj/2024/v23i9741.

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The aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions, thawed and cooked by baking (BK) and grilling (GR) at 170, 180 and 190 oC for 0, 4, 8, 12 and 16 min. The cooking yield and loss were assessed by weight changes before and after cooking, juiciness, instrumental and sensory texture changes were investigated using 3 x 2 x 5 factorial experiment in complete randomized design (CRD). Rela

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4

Marchylo, B. A., J. E. Dexter, F. R. Clarke, J. M. Clarke, and K. R. Preston. "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes." Canadian Journal of Plant Science 81, no. 4 (2001): 611–20. http://dx.doi.org/10.4141/p00-133.

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Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of

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5

Erdem, Ömer Alper, and Mehmet Tolga Dinçer. "Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)." Ege Journal of Fisheries and Aquatic Sciences 40, no. 4 (2023): 251–58. http://dx.doi.org/10.12714/egejfas.40.4.03.

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It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cook

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6

Lumbong, Ratnasari, R. M. Tinangon, M. D. Rotinsulu, and J. A. D. Kalele. "SIFAT ORGANOLEPTIK BURGER AYAM DENGAN METODE MEMASAK YANG BERBEDA." ZOOTEC 37, no. 2 (2017): 252. http://dx.doi.org/10.35792/zot.37.2.2017.16000.

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THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this study was to evaluate the effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments di

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7

Kim, Myungheon, Mihyun Cho, Jaebin Im, Changkyo Seo, Changhyeon Park, and Moo-Hyeog Im. "Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (Allium fistulosum L.)." Foods 14, no. 2 (2025): 168. https://doi.org/10.3390/foods14020168.

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Hexaconazole, a triazole insecticide, is widely used to control rust disease in Welsh onions. Residue levels of pesticides vary based on the cooking methods. Although studies on hexaconazole residue have involved vegetables such as cabbage, research on Welsh onion is limited. This study investigated the effect of different cooking methods on hexaconazole residues. Welsh onion was processed by common cooking methods such as stir-frying, boiling, and baking, and analyzed for pesticide residues using liquid chromatography with tandem mass spectrometry. The results showed that the removal rates of

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8

KHANNA, NITIN, CHARLES R. SANTERRE, DEHAI XU, and YAO-WEN HUANG. "Changes in Dieldrin and p,p'-DOE Residues Following Cooking of Channel Catfish." Journal of Food Protection 60, no. 3 (1997): 300–304. http://dx.doi.org/10.4315/0362-028x-60.3.300.

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The influence of cooking (frying, baking, and smoking) on dieldrin and 1,1-dichloro-2,2-bis[4-chlorophenyl]ethylene (DDE) residues in treated channel catfish (Ictalarus punctatus) was determined. Dieldrin and DDE were significantly reduced (P &lt; 0.05) during cooking of catfish by 50 to 65% (dry basis) and 50 to 80%, respectively. Smoking resulted in maximum reduction (82%) of DDE residues, while baking resulted in the least reductions for both dieldrin (50%) and DDE (50%) when compared to the other preparation methods.

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9

Soumia, Boussaha, Haddad Djamel, Djaraoui Afaf, and Baississe Salima. "Mathematical modeling and experimental study of heat and mass transfer in cupcake baking using an air fryer." Journal of Food Technology Research 12, no. 2 (2025): 84–101. https://doi.org/10.18488/jftr.v12i2.4208.

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Baking involves simultaneous heat and mass transfer, alongside physical and chemical transformations that determine product quality. While conventional baking has been extensively modeled, air fryer baking remains underexplored, despite its growing popularity as a healthier alternative. This study aims to develop and experimentally validate a mathematical model describing heat and mass transfer during cupcake baking in an air fryer. The model incorporates forced convection, conduction, thermal radiation, gas release, and porosity evolution. It also integrates the simulation of the cooking valu

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10

Yao, Fen, Hong Gao, Chao-Min Yin, De-Fang Shi, and Xiu-Zhi Fan. "Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms." Foods 12, no. 13 (2023): 2573. http://dx.doi.org/10.3390/foods12132573.

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The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5–20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively.

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11

Piao, Chun Hong, Li Ping Liu, Jun Mei Liu, Han Song Yu, Yu Hua Wang, and Yao Hui Hu. "Effects Different Processing Techniques for Flavonoids from Buckwheat and Antioxidative." Advanced Materials Research 1073-1076 (December 2014): 1832–36. http://dx.doi.org/10.4028/www.scientific.net/amr.1073-1076.1832.

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the flavonoid existing in buckwheat is one of the important physiological active substances. This paper studies the baking and cooking, high pressure treatment on the effect of flavonoids from buckwheat and buckwheat grains. Results showed that buckwheat hull has little effect on processing of total flavonoids, after baking, cooking and hyperbaric treatment, buckwheat flavonoids solution rate increased by more than 70%. Instead, made of buckwheat flour dough, is greatly influenced by processing, adding a certain concentration of salt can alleviate the degradation of rutin in buckwheat, but rel

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12

SANTERRE, C. R., R. INGRAM, D. H. XU, G. W. LEWIS, and L. G. LANE. "Chlordane and Toxaphene Residues following Cooking of Treated Channel Catfish Fillets." Journal of Food Protection 63, no. 6 (2000): 763–67. http://dx.doi.org/10.4315/0362-028x-63.6.763.

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The reduction in residues of chlordane and toxaphene following cooking (frying, baking, and smoking) of fillets obtained from treated Channel catfish (Ictalurus punctatus) was determined. On average, cooking reduced moisture content by 17% and increased fat content by 28 to 274%. Frying reduced chlordane residues by 56 to 86% on a dry basis (db) or 84 to 92% on a percent fat basis (fb) when raw fillets were compared to cooked fillets. Baking and smoking reduced chlordane significantly less (P &lt; 0.05) than frying with reductions in residues of 12% and 9% (db) or 30% and 33% (fb), respect

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13

Nol, Hagit. "Ṭabūn, Tannūr or Mustawqad? Fire Devices and Their Use in the Early Islamic Period". Journal of Material Cultures in the Muslim World 1, № 1-2 (2021): 34–66. http://dx.doi.org/10.1163/26666286-12340007.

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Abstract Ovens, hearths and furnaces were used by early Islamic societies for baking, cooking, and the production of various artefacts. The archaeological evidence from one research area in central Israel, from the seventh–eleventh centuries, accordingly presents a variety of fire installations. This paper offers an interpretation of their function through the analyses of terminology in contemporary texts, ethno-archaeological data, and spatial relations in the archaeological record. The paper suggests that domestic baking and cooking left almost no remains in the archaeological context. Inste

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Ngan, Hiu-Lok, Shu-Yu Ip, Mingfu Wang, and Qian Zhou. "Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking." Foods 12, no. 6 (2023): 1266. http://dx.doi.org/10.3390/foods12061266.

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The air fryer and the oven are common cooking methods in our daily lives. However, previous investigations of the air fryer were limited to its comparison with deep-fat frying. This study compared the differences between air frying and household oven baking (without a fan or other forced airflow inside) on food quality and physicochemical properties using a cupcake model. Results showed that the oven-baked cupcakes were softer in texture (87.15%), greener in color (6.07%), and lower in weight loss (7.78%) and toxic advanced glycation end products (AGEs, 21.40%) when the heating temperature and

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15

Liu, Juan, Yihai Wang, Rui Hai Liu, and Xiangjiu He. "Novel triterpenoids isolated from raisins exert potent antiproliferative activities by targeting mitochondrial and Ras/Raf/ERK signaling in human breast cancer cells." Food & Function 7, no. 7 (2016): 3244–51. http://dx.doi.org/10.1039/c6fo00768f.

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16

Wong, Sam. "Science of cooking Week 16: Baking without eggs." New Scientist 246, no. 3278 (2020): 51. http://dx.doi.org/10.1016/s0262-4079(20)30775-2.

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17

Taha, Abdella Geda, Alemu Ambie Demis, and Dino Adem Kamil. "Experimental Investigation of Biogas Injera Baking Stove Using Circular Ring Pipe Burner." Journal of Food Processing & Technology 15, no. 1 (2024): 6. https://doi.org/10.35248/2157-7110.23.15.1083.

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Baking and cooking are day-to-day human activities that demand energy from different sources. Injera is stapled food in Ethiopia mainly baked by traditional biomass injera baking stove. In order to minimize the environmental and social impact of traditional non-clean energy sources of energy, different research has studied replacing traditional stoves with clean and renewable energy sources. However, still the existing injera baking stove has low performance and heat distribution problems. The purpose of this study is to solve this problem by developing injera baking biogas stove with better p

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18

Geda, Taha Abdella, Demis Alemu Ambie, and Kamil Dino Adem. "Experimental Investigation of Biogas Injera Baking Stove Using Circular Ring Pipe Burner." Journal of Food Processing & Technology 15, no. 1 (2024): 6. https://doi.org/10.5281/zenodo.13165139.

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Baking and cooking are day-to-day human activities that demand energy from different sources. Injera is stapled food in Ethiopia mainly baked by traditional biomass injera baking stove. In order to minimize the environmental and social impact of traditional non-clean energy sources of energy, different research has studied replacing traditional stoves with clean and renewable energy sources. However, still the existing injera baking stove has low performance and heat distribution problems. The purpose of this study is to solve this problem by developing injera baking biogas stove with better p

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19

Purwandari, F. A., E. D. N. Annisa, A. T. Rachmawati, et al. "Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe." Food Research 5, no. 3 (2021): 327–33. http://dx.doi.org/10.26656/fr.2017.5(3).530.

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Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8%, respectively. The steaming process could maintain protein and mineral contents as well as the ant

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20

Iammarino, Marco, Giovanna Berardi, Igor Tomasevic, and Valeria Nardelli. "Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment." Foods 12, no. 4 (2023): 869. http://dx.doi.org/10.3390/foods12040869.

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Nitrite and nitrate are well-known food additives used in cured meats and linked to different food safety concerns. However, no study about the possible effect of cooking treatment on the residual level of these compounds before consumption is available. In this work, 60 samples of meat products were analyzed in order to evaluate the variation in residual nitrite and nitrate level after baking, grilling and boiling. The analyses by ion chromatography demonstrated that meat cooking leads to a decrease in nitrite and an increase in nitrate residual levels in the final products. Meat boiling caus

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21

Jiang, Shan, Meiqi Yu, Yingzhen Wang, et al. "Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida." Foods 11, no. 8 (2022): 1078. http://dx.doi.org/10.3390/foods11081078.

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Undaria pinnatifida (U. pinnatifida) is an edible brown seaweed with high health value. The objective of this study was to evaluate the effect of traditional cooking methods (i.e., blanching, steaming, boiling and baking) on the color, texture and bioactive nutrients of U. pinnatifida, so as to screen out the traditional cooking methods more suitable for U. pinnatifida. In this study, methods of blanching and boiling resulted in better reduction in total color difference (0.91 ± 0.58 and 0.79 ± 0.34, respectively) and retention of chlorophyll A (62.99 ± 1.27 µg/g FW and 51.35 ± 1.69 µg/g FW),

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22

Gonçalves Albuquerque, Tânia, M. Beatriz P. P. Oliveira, Ana Sanches-Silva, Ana Cristina Bento, and Helena S. Costa. "The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets." Food & Function 7, no. 6 (2016): 2736–46. http://dx.doi.org/10.1039/c6fo00353b.

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The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated.

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23

Goswami, Meena, B. D. Sharma, S. K. Mendiratta, et al. "Standardization of formulation and processing conditions for development of nutritional carabeef cookies." Nutrition & Food Science 45, no. 5 (2015): 677–87. http://dx.doi.org/10.1108/nfs-02-2015-0017.

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Purpose – The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children. Design/methodology/approach – Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments wer

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Li, Kai Way, Ching Chung Chen, Li Wen Liu, and Chih Yong Chen. "Slip Resistance of Floors in a Supermarket." Advanced Materials Research 712-715 (June 2013): 2936–39. http://dx.doi.org/10.4028/www.scientific.net/amr.712-715.2936.

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Floor slipperiness assessment was conducted in a supermarket in central Taiwan. The floor slip resistances in the meat cutting, cooking, and baking areas were measured. The friction measurements were conducted using the Brungraber Mark II slipmeter. The results showed that the slip resistance in the meat cutting areas was significantly higher (p<0.05) than those of the other two areas. The slip resistances between the cooking (0.49) and baking (0.51) areas were not significant. The slip resistance of the dry surface (0.64) was significantly higher than those of the wet (0.28) and oily (0.34

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25

Ding, Mengyuan, Xuchen Han, Stephanie Wang, Theodore F. Gast, and Joseph M. Teran. "A thermomechanical material point method for baking and cooking." ACM Transactions on Graphics 38, no. 6 (2019): 1–14. http://dx.doi.org/10.1145/3355089.3356537.

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26

Chen, Qiuhan, Xuebo Yang, Pengzhi Hong, et al. "GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods." Foods 13, no. 3 (2024): 390. http://dx.doi.org/10.3390/foods13030390.

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The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and mi

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27

Assumpção, Daniela de, Marilisa Berti de Azevedo Barros, Regina Mara Fisberg, and Semíramis Martins Álvares Domene. "Meat preparation techniques: results of the ISACamp population-based survey." Ciência & Saúde Coletiva 25, no. 4 (2020): 1547–54. http://dx.doi.org/10.1590/1413-81232020254.18242018.

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Abstract This article aims to identify meat preparation techniques according to sociodemographic variables and health-related behaviors. Cross-sectional population-based survey that used one 24-hour recall to identify the meat preparation techniques. We analyzed 3,376 24-hour recalls. The meat preparation techniques were classified as moist-heat (sauté, stew, boil; MH) or dry-heat (sauté, stew, boil; MH) and dry-heat (baking, grilling/barbecuing and frying; DH). The prevalence of use was 39.0% for moist cooking, 32.7% for frying and 28.3% for baking/grilling. Women, the elderly and those from

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Sun, Jingru, Yanlong Li, Xiaoyu Cheng, et al. "Metabolomic Analysis of Flavour Development in Mung Bean Foods: Impact of Thermal Processing and Storage on Precursor and Volatile Compounds." Foods 14, no. 5 (2025): 797. https://doi.org/10.3390/foods14050797.

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Consumers prefer mung beans for their low allergenicity and nutritional benefits. However, flavour development in mung bean foods has been problematic, with beany flavour being a limiting factor. Hot processing is crucial in forming mung bean flavours, and storage-induced changes in flavour precursors directly impact the taste post-processing. This study used metabolomics to analyse the effects of hot processing (baking and cooking) on mung bean flavour and differences after storage. A total of 131 flavour precursors and 45 volatile substances were identified across six sample groups. The resu

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Al_Nawaiseh, FY, and RH Mashal. "Nitrate in raw and cooked vegetables: content, variation and influence of cooking methods." African Journal of Food, Agriculture, Nutrition and Development 25, no. 1 (2025): 25596–618. https://doi.org/10.18697/ajfand.138.25335.

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Nitrate concentrations in vegetables are pivotal in dietary nitrate benefit-risk assessments. This study examined nitrate and nitrite levels in vegetables commonly consumed in Jordan, highlighting the impact of different cooking methods (boiling, steaming, baking, stir-frying, and deep frying) on nitrate content. The study examined the nitrate and nitrite levels in 270 raw vegetables and vegetable-based dishes purchased from retail markets and restaurants in Amman, Jordan, during the winter months of 2022 and 2023. Furthermore, 91 experimentally -cooked vegetables were tested for their nitrate

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30

Seçmeler, Özge, Merve Yavuz Düzgün, Murat Muhammet Dülger, and Gökhan Taşpınar. "Effects of cooking techniques on phenolic content and sensory profiles of cauliflower." Food and Health 10, no. 3 (2024): 188–97. http://dx.doi.org/10.3153/fh24018.

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In this study, the effects of the cooking methods (frying, stir-frying, air-frying, boiling, steaming, baking and sous-vide, and microwaving) on total phenolic content (TPC) and sensory profile of cauliflower have been investigated. Higher cooking temperatures have resulted in higher TPC values, which can be attributed to the generation of new phenolics by the Maillard reaction and cleavage of bound phenolics. The highest TPC and bitterness were obtained when steaming and baking (180°C for 20 min) were applied. While the boiling procedure results in low bitterness and sweetness due to the loss

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Leung, Kin, Jean-Marie Galano, Thierry Durand, and Jetty Lee. "Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods." Antioxidants 7, no. 8 (2018): 96. http://dx.doi.org/10.3390/antiox7080096.

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Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit health and protect against chronic diseases. Both are richly found in marine-based food such as fatty fish and seafood that are commonly cooked prior to consumption. However, the elevated temperature during cooking potentially degrades the EPA and DHA through oxidation. To understand the changes during different cooking methods, lipid profiles of raw, boiled, pan-fried and baked salmon were determined by LC-MS/MS. Our results showed that pan-frying and baking elevated the concentration of peroxides in salmon, wh

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Barón-Yusty, Marta, Ginés Benito Martínez-Hernández, María Ros-Chumillas, Laura Navarro-Segura, and Antonio López-Gómez. "Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets." Clean Technologies 4, no. 1 (2022): 53–66. http://dx.doi.org/10.3390/cleantechnol4010005.

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(1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation) breaded products; (2) Methods: This study proposes the new technology consisting of incorporation of encapsulated extra virgin olive oil (EVOO) (α-cyclodextrin: EVOO ratio, 1:2.6) in the breadcrumbs (corn breadcrumbs:encapsulated oil ratio, 2:1) for breading chicken nuggets combined with oil-free pre-cooking (baking 150 °C/5 min) and cooking (ba

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Drulyte, Donata, and Vibeke Orlien. "The Effect of Processing on Digestion of Legume Proteins." Foods 8, no. 6 (2019): 224. http://dx.doi.org/10.3390/foods8060224.

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The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific

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L. Gorospe, Lynn Michelle. "The antioxidant property of home-cooked orange-fleshed and purple-fleshed sweet potato." Journal of Global Innovations in Agricultural Sciences 11, no. 4 (2023): 629–36. http://dx.doi.org/10.22194/jgias/23.1146.

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One property inherent to sweet potato because of the presence of phytochemicas is its antioxidant property. As proven by researches, antioxidant property is affected by cooking. This study determined the effect of four home cooking methods: steaming, boiling, baking, and frying on the antioxidant property of orange-fleshed and purple-fleshed sweet potatoes. The antioxidant property of raw and cooked we measured samples for their Total Phenolic Content (TPC) using Folin-Ciocalteu assay and their antioxidant activity based on the EC50 value of the DPPH assay. The TPC of orange-fleshed sweet pota

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Lasunon, Patareeya, Nutchanat Phonkerd, Somprasong Pariwat, and Nipaporn Sengkhamparn. "Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice." Molecules 27, no. 11 (2022): 3615. http://dx.doi.org/10.3390/molecules27113615.

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The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, m

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Casey, Emma. "From Cookery in Colour to The Great British Bake Off: Shifting gendered accounts of home-baking and domesticity." European Journal of Cultural Studies 22, no. 5-6 (2018): 579–94. http://dx.doi.org/10.1177/1367549418810083.

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This article offers a feminist reading of home-baking. It explores the shifting ways in which baking has variously been bound up with a variety of normative values, such as familial ‘togetherness’, care, patriotism, thrift and display. This article draws on a range of historical examples, from the patriotic virtues of home-baking extolled via British war-time propaganda, and the ‘wholesome, simple and economical’ post-war Bero baking recipes, through to the renewed emphasis on display and baking as interwoven with new consumer cultures in the bestselling 1960s recipe book Cooking in Colour. Th

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Marigliano, Marco. "Baking powder wars: the cutthroat food fight that revolutionized cooking." Business History 62, no. 2 (2018): 369–70. http://dx.doi.org/10.1080/00076791.2018.1480575.

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Cheong, J. J., F. Ahmad, and Tengku Rozaina T.M. "Effects of cooking methods on physicochemical properties, antioxidant properties and sensory acceptability of purple sweet potato (Ipomoea batatas)." Food Research 6, no. 6 (2022): 257–66. http://dx.doi.org/10.26656/fr.2017.6(6).1008.

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Purple sweet potato is commonly cooked by boiling, steaming, baking and microwaving. However, information on the effects of cooking methods on the physicochemical properties, antioxidants properties and sensory acceptability is limited. In this study, the effect of cooking methods (boiling, steaming, baking and microwaving) on the physicochemical properties, antioxidant properties and sensory acceptability of purple sweet potato were investigated. The results showed that the boiled sample was the softest (hardness of 933.39 g) and also had the highest total colour difference (18.56), while the

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Aberoumand, Ali, and Saeed Ziaei-Nejad. "Effect of Cooking on Quality Commonly Consumed Marine Fish Platycephalidae (Platycephalus indicus) in Iran." Turkish Journal of Agriculture - Food Science and Technology 3, no. 11 (2015): 891. http://dx.doi.org/10.24925/turjaf.v3i11.891-893.385.

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Fish Platycephalus indicus usually are consumed by southern people in Iran. The present study assessed the effect of processing on proximate compositions in the fillets of P.indicus. The fish samples were prepared by boiling, baking and frying, while proximate analysis was done by standard methods. Boiling processing method significantly reduced ash content in the fillet whereas fat content was significantly increased in frying. Baking method recorded highest ash content of 10.64%. The highest protein concentration was obtained for boiled fillet (82.73%). Lipid content was recorded highest in

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Valentina, Vania, Tri Noviyanto P. Utomo, and M. Y. Susan. "#27 ONE STOP BAKING CENTER." KREASI 1, no. 2 (2016): 77–89. http://dx.doi.org/10.37715/kreasi.v1i2.198.

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The background of this project is from the owner’s business, which is engaged to baking activities. As we know, baking is a method of cooking food that uses prolonged dry heat, normally in an oven. The most common item to bake is bread or cake. Baking techniques are not same as another technique. It needs an accurate of ingredients mix, texture, heat, and soon for obtaining the best result. In the other hand, aesthetic visual quality is important too. It is purposely to ensure the customer regarding the food, and also giving some economic values for the products. There are some services in #27

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Edleman, Dana, and Clifford Hall. "Impact of Processing Method on AQF Functionality in Bakery Items." Foods 12, no. 11 (2023): 2210. http://dx.doi.org/10.3390/foods12112210.

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Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs

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Babatunde-Ikare OV, Adebayo MT, Aje OT, and Ajagunna AO. "Quality evaluation of ‘Ewedu’ (Corchorus olitorus) as affected by cooking methods." International Journal of Science and Research Archive 13, no. 1 (2024): 1407–12. http://dx.doi.org/10.30574/ijsra.2024.13.1.1788.

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The quality of "ewedu" soups produced using chemical additives and milling before cooking was investigated. Four samples were produced as follows: “Ewedu” leaves + 1g Baking Soda using “Ijabe” (ELwBSuI); “Ewedu” leaves + 1g Potash using “Ijabe” (ELwPuI) and “Ewedu” leaves using blender (ELuB while “Ewedu” leaves using “Ijabe” (ELCuI) serves as the control. Proximate, mineral and Vitamin C compositions of the samples were evaluated using Standard methods. The results showed that there was no significant difference in the moisture, fibre and ash contents of the samples. A high moisture content r

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Feifei, Shang, Kryzhska Tetyana, and Duan Zhenhua. "Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage." Eastern-European Journal of Enterprise Technologies 1, no. 11(115) (2022): 41–48. https://doi.org/10.15587/1729-4061.2022.253210.

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Poultry sausage is a low-fat, protein-friendly product, and the research on poultry sausage has gradually become a hot field of meat product research. The baking process can promote the decomposition of protein and fat, and the Maillard reaction occurs, thereby increasing the color of the sausage and improving the flavor of the sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution and sensory evaluation results of cooked sausage products, therefore, the baking process is very important. In this study, four baking treatment experiments of 40, 60, 80 and 100&

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Gao, Xuejing, Mengya Zhang, Junhua Li, et al. "Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis." Foods 13, no. 13 (2024): 1963. http://dx.doi.org/10.3390/foods13131963.

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In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazi

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Cadorett, Valerie, Sarah A. MacLean, Corey H. Basch, and Stefanie D. Grimando. "FDA Food Code recommendations: how do popular US baking shows measure up?" International Journal of Food and Allied Sciences 3, no. 2 (2018): 76. http://dx.doi.org/10.21620/ijfaas.2017276-79.

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The purpose of this study was to determine if popular US baking shows follow the FDA Food Code recommendations and critical food safety principles. This cross-sectional study examined a convenience sample of 75 episodes from three popular baking shows. The three shows were about competitively baking cupcakes, competitively baking cakes, and baking in a popular local bakery. Twenty-five episodes from each show were viewed. Coding involved tallying how many times 17 FDA Food Code recommendations were or were not followed. On each show, bare hands frequently came in contact with ready-to-eat food

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Steinhart and Rathjen. "Dependence of Tocopherol Stability on Different Cooking Procedures of Food." International Journal for Vitamin and Nutrition Research 73, no. 2 (2003): 144–51. http://dx.doi.org/10.1024/0300-9831.73.2.144.

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The influence of the kind of treatment during the preparation of hot meals (roasting, baking, stewing) on the stability of the tocopherols, which were added to the food through the margarines used, were examined in different food matrices. All preparation methods resulted in a loss of tocopherols. They could be divided into a group of only small loss of tocopherols (lower than 20%) and into a second group with nearly 70% loss of tocopherols (roasting of meat, steaming of peas). In the first group losses of tocopherols were directly associated with the fatty acid patterns of the used margarines

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Karina Wijono, Widya, and Teti Estiasih. "The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 4, no. 2 (2021): 162–70. http://dx.doi.org/10.21776/ub.afssaae.2021.004.02.10.

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The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming and baking) and substitution of lesser yam tuber flour (0%, 5%, 10%, 15%) on the texture of meat analogue and chemical properties only for the best meat analogue. This study used Randomized Block Design, Nested Design of 3 replications with 2 factors, levels of lesser yam tuber flour nested in cooking methods. The texture of meat analogue was compar

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Guo, Zhenhua, Lijun Cai, Chuanxue Liu, et al. "Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Oryza sativa L. var. Glutinosa)." Foods 13, no. 11 (2024): 1617. http://dx.doi.org/10.3390/foods13111617.

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Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood. Herein, a widely targeted metabolomics approach was used to understand the effects of different cooking methods (steaming, baking, and frying) on the metabolite profiles of GR. Compared with other treatments, steamed GR had a brighter color and significantly lower contents of total sugar, starch, amylopectin, and amy

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Clatworthy, Mark A. "Financial Statement Fraud Casebook: Baking the Ledgers and Cooking the Books." Accounting in Europe 11, no. 1 (2014): 139–41. http://dx.doi.org/10.1080/17449480.2014.908531.

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Ramos, Juliana Arruda, Karina Aparecida Furlaneto, Veridiana Zocoler de Mendonça, et al. "Influence of cooking methods on bioactive compounds in beetroot." Semina: Ciências Agrárias 38, no. 3 (2017): 1295. http://dx.doi.org/10.5433/1679-0359.2017v38n3p.

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Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking metho

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