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Academic literature on the topic 'Roasting (Cooking)'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 August 2024

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Journal articles on the topic "Roasting (Cooking)"

Abdulhalim, Bayan Ahmed, and Mahmoud Ahmad Mohammad. "Reducing Antinutritional Hydrogen Cyanide, Phytic Acid, and Trypsin Inhibitor in Rambling Vetch, Culban (Vicia peregrina)." IOP Conference Series: Earth and Environmental Science 1158, no. 5 (April 1, 2023): 052003. http://dx.doi.org/10.1088/1755-1315/1158/5/052003.

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Abstract This paper aims to improve the nutritional value of culban (Vicia peregrina) by reducing the three antinutritional phytic acid, hydrogen cyanide, and trypsin inhibitor by the various process as soaking, cooking, roasting, and germination for improving its nutritional value and which process is much effective for this purpose. Result revealed that the overall effects of treatment in cyanogen reduction by mg/kg at significance (P< 0.05) comes in this rank, germination for 5 and 7 days (94-100%) > roasting for 15 and 30 minutes, cooking for 40 minutes (60%) > cooking for 20 minutes (40%) > soaking for 12 hours (24%)> soaking for 8 hours (8%). The overall effect of different process in the reduction of phytic acid mg/g at significance (P< 0.05) comes in this rank, Roasting 15 minute (92%)> Roasting 30 minute (75%) Germination 7 days >(54%)> Germination 5 days (53%)> Cooking 20 minute (39%)> Cooking 40 minute (36%)> Soaking 12 hour (17%)> Soaking 8 hour (8.5%). And the rank of all treatments in reducing trypsin inhibitor TUI/mg at significance (P< 0.05) comes in this order, Cooking 40 minute (65%)> Germination 7 days(49%)> Germination 5 days(47%)> Roasting 30 minute (42%) >Soaking 12 hours (33%)> Soaking 8 hours (30%)> Cooking for 20 minutes (28%)> Roasting for 15 minutes (27%).

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Lee, Dongheon, Hyun Jung Lee, Ji Won Yoon, Minkyung Ryu, and Cheorun Jo. "Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef." Animal Bioscience 34, no. 10 (October 1, 2021): 1705–16. http://dx.doi.org/10.5713/ab.20.0852.

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Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins.Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150°C or 230°C), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured.Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p< 0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively.Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

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Zhu, Jinrui, Li Zhou, Jiaxu Yao, Yueqi Hu, Zhenghui Li, Jikai Liu, and Eric Marchioni. "Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes." Molecules 28, no. 16 (August 11, 2023): 6009. http://dx.doi.org/10.3390/molecules28166009.

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Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on the specific impact of different cooking methods on Lentinus edodes via metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles of Lentinus edodes based on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development of Lentinus edodes and its products in the future.

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Staudigel, Philip T., Peter K. Swart, Ali Pourmand, Carmen A. Laguer-Díaz, and William J. Pestle. "Boiled or roasted? Bivalve cooking methods of early Puerto Ricans elucidated using clumped isotopes." Science Advances 5, no. 11 (November 2019): eaaw5447. http://dx.doi.org/10.1126/sciadv.aaw5447.

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Cooking technique reflects a combination of cultural and technological factors; here, we attempt to constrain bivalve cooking temperatures for a pre-Columbian Puerto Rican native population using carbonate clumped isotopes. Analyses of 24 bivalve specimens (Phacoides pectinatus) from a shell midden in Cabo Rojo, Puerto Rico, suggest that samples were heated up to 200°C, indicating that roasting rather than boiling may have been the preferred cooking technique. More than half of analyzed samples exhibited a distinct change from modern uncooked shells, possibly reflecting different cooking techniques or the use of a single method wherein shells are unevenly heated, such as when placed on a heated surface. Roasting bivalves would not necessitate the use of ceramic technologies, an observation concurrent with the absence of such artifacts at this site.

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Nwawuba, Stanley Udogadi, and Nwozo Sarah Onyenibe. "A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca)." Indonesian Food and Nutrition Progress 18, no. 2 (October 19, 2022): 67. http://dx.doi.org/10.22146/ifnp.61906.

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Plantains are conventionally consumed either after boiling, steaming, roasting or frying which are there major cooking methods employed in the utilization in Nigeria. Method of preparation and cooking could either reduce or improve the nutrient quality of foods. Thus the objective of the present study was to investigate the effect of cooking methods on the nutritional content of ripe and unripe plantain. Ripe and unripe plantain was obtained and divided into four (4) portions; raw which served as the control, boiled, fried and roasted. Analysis of the proximate, vitamin and mineral content of the samples were carried out using standard methods and our result revealed that boiling as a cooking method significantly retained the levels of minerals, vitamins and proximate composition of ripe and unripe plantain relative to frying and roasting. In conclusion we recommend that boiling should be predominately employed during cooking of neither ripe nor unripe plantain.

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Safitri, Yulianti Annisa, Agustina L. N. Aminin, and Nies Suci Mulyani. "The Effect of Cooking Treatment on Antioxidant Activity in Soybean Tempeh." Jurnal Kimia Sains dan Aplikasi 25, no. 11 (December 5, 2022): 405–11. http://dx.doi.org/10.14710/jksa.25.11.405-411.

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Indonesian people consume tempeh through various processing methods. Food processing by cooking has been reported to reduce the bioactive capacity contained in food ingredients. This study investigated the effects of food processing (frying, steaming, roasting, sautéing, and boiling) on antioxidants in soybean tempeh. The antioxidant activity of processed tempeh was measured using DPPH and reducing power methods. The results showed that the highest inhibition activity of the processed tempeh was achieved by roasting and boiling (40%). The roasting method yielded tempeh with the highest total phenolic and flavonoid content. Thus, the cooking method considerably influences the antioxidants contained in tempeh. The findings showed that tempeh processed through roasting and boiling has the highest antioxidant activity. The total phenolic and flavonoid profiles are not in line with antioxidant activity, which indicates that the contributors to antioxidant activity are not only phenolic compounds. The increase in antioxidant activity in soybean tempeh is suspected to be influenced by the non-phenolic bioactive peptide compounds found in tempeh.

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Vujadinovic, Dragan, Radoslav Grujic, Vladimir Tomovic, and Aleksandra Torbica. "Effects of temperature and method of heat treatment on myofibrillar proteins of pork." Chemical Industry and Chemical Engineering Quarterly 20, no. 3 (2014): 407–15. http://dx.doi.org/10.2298/ciceq121011023v.

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During the tests in this paper, meat processing was carried out at different temperatures between the range of 51?C to 100?C. The meat was processed by dry heat (roasting) and wet heat treatments (cooking) in water at atmospheric pressure. After heat treatment, myofibrillar proteins were extracted from solutions at constant ionic strength. Quantitative and qualitative determinations of protein?s fractions were performed by capillary electrophoresis. Myofibrillar proteins were also analized for fresh pork meat sample. Results obtained in fresh meat were compared with those recorded after roasting and cooking. In the fresh and thermally processed pork the following proteins were identified: myosin, light chain 3; myosin, light chain 2; troponin - C; troponin - I; myosin, light chain 1; tropomyosin; troponin - T; actin; desmin; ? - actinin; C - protein; M - protein (M?); M - protein (M?); heavy meromyosin - HMM. For both methods of thermal processing, with increasing heat treatment temperature, concentration of soluble protein in the extract decreases rapidly after 51?C. Cooking treatment had a more intense effect on the proteins change and denaturation than roasting.

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ACUFF, G. R., C. VANDERZANT, M. O. HANNA, J. G. EHLERS, and F. A. GARDNER. "Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni." Journal of Food Protection 49, no. 8 (August 1, 1986): 627–31. http://dx.doi.org/10.4315/0362-028x-49.8.627.

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Various cooking procedures (roasting, braising, stewing and microwave cooking) applied to turkey thighs, and washing procedures for contaminated utensils (knives and cutting boards) and food handlers' hands were evaluated for their effectiveness in removing Campylobacter jejuni. Roasting, braising and stewing were effective in destruction of C. jejuni on contaminated turkey thighs even when the meat was undercooked, reaching an internal temperature of 55°C. Destruction of C. jejuni by microwave cooking was assured more fully if a meat thermometer was used to check the internal temperature of the sample rather than by visual evaluation. Washing of utensils with water and detergent, either by hand or in a dishwasher, removed C. jejuni except from wooden cutting boards washed by hand. Minimal hand washing procedures may not assure complete removal of C. jejuni from contaminated hands.

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NOVOTNY, THOMAS, JAMES D. DINGMAN, and ANDREW PAVIA. "Foodborne Illness Associated with a Pig Roast." Journal of Food Protection 50, no. 11 (November 1, 1987): 945–47. http://dx.doi.org/10.4315/0362-028x-50.11.945.

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Roasting of whole pigs for summer picnics is popular, but technically difficult. We report an outbreak of gastroenteritis which followed a pig roast in Colorado. Twenty (35%) of 57 guests who had attended the roast had nausea, diarrhea, abdominal cramps, vomiting, or fever. An investigation implicated pork as the vehicle of transmission (p = 0.003, Fisher exact test). The 11 stool specimens tested were not cultured anaerobically, but the illness was strongly suggestive of Clostridium perfringens gastroenteritis. An environmental investigation revealed deficiencies in both storage and cooking of the commercially prepared pig. To prevent foodborne outbreaks of illness resulting from whole pig roasts, suppliers should caution customers about adequate cooking processes, customers should be aware of refrigeration requirements if the animal is to be stored before cooking, meat thermometers should be used to monitor internal cooking temperatures, other food should not be cooked inside the pig carcass during roasting, and leftover meat should be promptly cooled for later consumption.

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Pleadin, Jelka, Nina Kudumija, Drago Šubarić, Marica Lolić, Mario Škrivanko, Vesna Jaki Tkalec, Maja Kiš, Krunoslav Aladić, Ana Vulić, and Jurislav Babić. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology 11, no. 1 (May 31, 2019): 44–51. http://dx.doi.org/10.17508/cjfst.2019.11.1.06.

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Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often contaminate cereals and cereal by-products. Certain thermal processing methods used in the food industry show promising results in terms of reduction of cereal contamination with mycotoxins. In order to establish the degree of DON and ZEN reduction in naturally contaminated cereals (maize, wheat and oat), this study investigated the effects of cooking, roasting and extrusion cooking, performed at different temperatures (100 – 220 °C) and for a different length of time (10 – 30 min) on these mycotoxins concentrations. Before and after the treatment, cereal samples were analysed for DON and ZEN concentrations using enzyme-linked immunosorbent assay (ELISA). In comparison to cooking, which achieved only a negligible mean mycotoxin reduction (of up to 8% for DON and 11% for ZEN), roasting and extrusion cooking resulted in a significantly more pronounced mycotoxin reduction (of up to 40% for DON & 46% for ZEN and of up to 75% for DON & 80% for ZEN, respectively) (p < 0.05). The results show similar effects of thermal processing on all of the studied cereals (p > 0.05), suggesting that extrusion cooking can be considered as an effective thermal method capable of reducing mycotoxin content in cereals.

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Dissertations / Theses on the topic "Roasting (Cooking)"

Lee, Ming-Cheng, and 李明鎮. "Treatment of the cooking fume during the process of roasting pork by an UV reactor." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/78136538687633144990.

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碩士
國立屏東科技大學
環境工程與科學系所
97
This preliminary study investigated the characteristics of volatile organic compounds (VOCs) in the fume exhaust emitted from the small-scale electric oven during the process of roasting pork. The possibility of UV reaction treatment technology was applied to prevent VOCs in the fume exhaust. In this experiment, the fume was generated from a small-scale electric oven. According to the citizens’ roasting habit, inputted 300g pork every time, set up the electric oven heating temperature to 170℃, 200℃ and 230℃ to produce the fume exhaust and imported ultraviolet reactor individually. Used the far ultraviolet to oxidize and eliminate VOCs in the fume exhaust. The ultraviolet reactor consisted of 16 pieces of 253.7 nm UV fluorescent tubes and it could produce the energy with 6 mW/cm2. If the ultraviolet reactor switched to 8 pieces of UV fluorescent tubes and it could produce the energy 3 mW/cm2. Imported 1 L/M fume exhaust to the ultraviolet reactor, stayed 18.8 seconds, and imported 2 L/M fume exhaust to the ultraviolet reactor, stayed 9.4 seconds. Standard gaseous sampling bags were applied to collect the fume exhaust. Gas samples were analyzed by GC/MS technique. The investigation subjects were the affections of VOCs elimination and producing caused by the parameters of the characteristics of VOCs in the fume exhaust emitted and the strength of illumination、staying (reaction) time and the roasting temperature. Figured out the appropriate reaction criteria and evaluated the economy effects. Results indicated that under the fixed input amount of pork the characteristics of VOCs in the fume exhaust varied obviously when the heating temperature in the electric oven varied from 170℃ to 230℃. Results also revealed that there were twelve species (i.e. n-Pentane, 1-Butene, Styrene, Propylene, 3-Methylheptane, n-Undecane, 1-Pentene, n-Butane, n-Hexane, n-Octane, n-Heptane, 1-Hexene) were the major contributors to the fumes. Moreover, some minor species (including, o-Ethyltoluene, Trans-2-Butene, Isopentane, 2,2,4-Trimethylpentane, Cis-2-Butene, p-Xylene, m-Xylene, n-Dodecane, 1,2,4-Trimethylbenzene, Cyclohexane) were also detected in the fume exhaust. Results revealed that the best elimination effects of VOCs in the fume exhaust while the pork heating temperature was at 200℃、the strength of illumination was 3 mW/cm2 and the staying time was 9.4 seconds. There were twenty-four species elimination rate over 20%, the sequences were trans-2-Pentene＞Propane+Isobutane＞p-Diethylbenzene＞Cyclopentane+2-Methylpentane＞2,4-Dimethylpentane+2-Methylhexane＞2,3-Dimethylbutane＞Methylcyclopentane＞3-Methylpentane＞3-Mehtylhexane＞Methylcyclohexane＞n-Hexane＞Benzene＞Cis-2-Butene＞1-Pentene＞1,2,4-Trimethylbenzene＞p-Ethyltoluene＞Ethylbenzene＞m-Diethylbenzene＞1-Hexene＞2,2,4-Trimethylpentane＞2,2-Dimethylbutane＞n-Undecane＞1,2,3-Trimethylbenzene＞Propylene。 Results indicated that far ultraviolet degraded VOCs in the fume exhaust when the staying time from 9.4 seconds increased to 18.8 seconds, the elimination rate of Benzene in the fume exhaust from 5.2% raised to 19.7%, the elimination rate of Styrene in the fume exhaust from 1.6% raised to 20.5%, the elimination rate of Ethylbenzene in the fume exhaust from 4.2% raised to 20.7%, the elimination rate of p-Xylene in the fume exhaust from 4.5% raised to 12.5%; The efficiency of ultraviolet degradation of VOCs in the fume exhaust will raise along with the staying time.

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Books on the topic "Roasting (Cooking)"

Gunst, Kathy. Roasting. New York, NY: Macmillan USA, 1995.

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Grunes, Barbara. Roasting. New York: Simon & Schuster Source, 2002.

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Rodgers, Rick. Essentials of roasting: Recipes and techniques for delicious oven-cooked meals. Edited by Williams Chuck and Williams-Sonoma. Menlo Park, CA: Oxmoor House, 2004.

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DiResta, David. Oven and rotisserie roasting. San Leandro, Calif: Bristol Pub. Enterprises, 1997.

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Martin, Brigdale, ed. Roasts: Meat, fish, vegetables, sauces and more. London: Ryland Peters & Small, 2007.

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Good Housekeeping Institute (New York, N.Y.). Roast it!: More than 140 savory recipes for meat, poultry, seafood & vegetables. New York: Hearst Books, 2009.

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Foreman, George. The George Foreman lean mean contact roasting machine recipe book. Rocklin, CA: Pascoe Publishing, 2002.

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Qun sheng yin shi ji shu ren yuan xie hui. Qiao zhi shao la san nong. Xianggang: Wan li ji gou, Yin shi tian di chu ban she, 2015.

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Dunn, Rodney. Rôtis. Montréal: Éditions de l'Homme, 2006.

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Fang, Zhimin. Xiao kao xiang mei shi =: Baking with a mini oven. Xianggang: Wan li ji gou, yin shi tian di chu ban she, 2008.

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Book chapters on the topic "Roasting (Cooking)"

"1. Meats For Boiling And Meats For Roasting." In The Art of Cooking, 49–61. University of California Press, 2019. http://dx.doi.org/10.1525/9780520928312-002.

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Stoy, Bernd. "SOLAR COOKING, ROASTING AND BAKING DEVICES WITH PROCESS HEAT STORAGE." In Advances In Solar Energy Technology, 2708–12. Elsevier, 1988. http://dx.doi.org/10.1016/b978-0-08-034315-0.50500-0.

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Nepstad, Sharon Erickson. "APPLICATIONS OF CLOCKWORK." In A General History of Horology, 569–98. Oxford University PressOxford, 2022. http://dx.doi.org/10.1093/oso/9780198863915.003.0023.

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Abstract Geared or clockwork mechanisms have many time-related uses beyond straightforward time-telling. In science, orreries offer models of the solar system; short-duration timing (for sports as well) is achieved with chronoscopes, chronographs, and stopwatches; instruments such as telescopes require drives to keep them aligned on target, while heliostats, siderostats, and coelostats maintain a fixed relationship between two objects, one celestial and one local. Time signatures in music can be followed with metronomes, while clocks have provided time for car drivers on the move since the early days of the automobile. Night watchman’s clocks, or noctuaries, provide tamperproof recording devices to monitor the diligence of security staff in making their rounds. Finally, when cooking on open fires, clockwork roasting-jacks allowed the regular and consistent turning of meats to be roasted.

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Worku Kidane, Solomon. "Application of Response Surface Methodology in Food Process Modeling and Optimization." In Response Surface Methodology in Engineering Science. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.100113.

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Modeling and optimization is an important task in food manufacturing. It enables one to understand and describe processes which in turn help establish quantified relationship between input and output variables. Modeling and optimization help to make informed decision on a process with the objective of improving efficiency and minimizing cost while maintaining quality. Response surface Methodology (RSM) has been employed in modeling and optimizing several food processing operations including baking, cooking, roasting, drying, extrusion, fermentation and many others. Moreover, RSM has been extensively used in product formulation and ingredient optimization. This chapter describes the application of RSM in food process modeling and optimization. The steps to be followed, the experimental designs that can be used and the interpretation of response surfaces developed are described. Moreover, selected application of RSM in food process modeling and optimization are reviewed and presented.

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Eugenia Ramashia, Shonisani, Mpho E. Mashau, and Oluwatoyin O. Onipe. "Millets Cereal Grains: Nutritional Composition and Utilisation in Sub-Saharan Africa." In Cereal Grains - Volume 1. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97272.

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Millets are small to medium size cereal grain crops that are cultivated throughout the tropics and subtropical region. The grains are used for food and fodder for feeding animals around the globe. Millets have great economic, health importance, gluten-free, have low glycemic index and are known as “nutra–cereals”. The grains are mostly utilised as a food source by population with lower socio-economic factors which are traditional consumers in the farm and village levels. They are rich sources of carbohydrates, protein, crude fibre, phytochemicals, minerals, and vitamins. They are processed by using different traditional processes such as soaking, germination, malting, fermentation, milling or grinding, cooking, roasting and popping. Millet grains/ flours are utilised and consumed as flat breads, biscuits, snacks, beverages, porridges, chapati, dosa, pastas. There is a need to produce new value-added products from millets which is underutilised crop to improve food security and prevent micronutrients deficiencies.

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El Baz, Soraia, Rania Lotfi, Noureddine Mezrioui, Abdelmohcine Aimrane, Ahmed Draoui, Bilal El-Mansoury, Mohamed Echchakery, Ouafae El Hamiani, Hanane Moummou, and Lamia Daghor. "Impact of Hydrocarbon Exposure on the Risk of Parkinson's Disease." In Experimental and Clinical Evidence of the Neuropathology of Parkinson’s Disease, 196–218. IGI Global, 2023. http://dx.doi.org/10.4018/978-1-6684-5156-4.ch012.

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PAHs (polycyclic aromatic hydrocarbons) are a type of organic compounds arising from the incomplete combustion of natural materials. PAHs are harmful organic pollutants and are omnipresent in the environment. It is well known that some hydrocarbons are highly carcinogenic, and for this reason, they become of great interest recently. Anthropogenic activities are considered as the primary sources of PAHs including the combustion of refuse, exhaust of motor vehicles, contaminated food, and industrial food processing such as smoking processes and some cooking practices like grilling and roasting. Consumption or exposure of hydrocarbons will elicit neurodegenerative diseases such as Parkinson's. This chapter offers a general review of PAHs origins, properties, human health effects, and the PAHs consumption in diverse food types and the route of dietary intake. The other aim is to highlight the potential relationship between hydrocarbon exposure and the risk of Parkinson's disease through gut microbiota and oxidative stress.

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Conference papers on the topic "Roasting (Cooking)"

Ozolina, Kristine, Inga Sarenkova, and Sandra Muizniece-Brasava. "The anti-nutritional factors of legumes and their treatment possibilities: a review." In Research for Rural Development 2023 : annual 29th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2023. http://dx.doi.org/10.22616/rrd.29.2023.010.

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Today the demand for plant-based protein is growing rapidly due to increased awareness of animal protein growing costs and limited supply and has been highly related to biodiversity loss, climate change, and freshwater depletion. Legumes are in demand for their high content of protein, minerals, vitamins, and carbohydrates, also including dietary fibre. Legumes are rich not only in macronutrients and micronutrients but also contain anti-nutritional factors. One of the most important anti-nutritive properties of legumes is their high trypsin activity. The length of time required for the preparation of legumes has limited their frequency of use compared to recommended intake levels. By heat treatment, an anti-nutritional component in legumes can be mostly separated. The possibility of using extrusion cooking, microwave dryer, roasting equipment, etc., is widely studied. Roasting is one of the widespread methods for treatment of legumes that significantly enhances the texture, flavour, colour, and product appearance. The latest studies in the legume treatments report valuable results after the combined treatments, wet roasting, which includes: dehulling, soaking, and roasting. Heat treatment can be a potential way to improve legumes use in food production: reducing the time required for treatment, preparation and improving nutritional value.

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