Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relati...This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity.It was found that-glucosides isoflavones was significantly increased from 223.01(raw)to 727.29 mg/g(frying at 160◦C for 2 min),but boiling showed only a slight increase to 258.14 mg/g.The process for the mixed cooking of soybeans with vegetables was also evaluated,which is quite common in home cuisine.The results showed all bioactive ingredients were aggressively destroyed by over processing,but interestingly,green pepper and kelp exhibited isoflavones generation potentials for soybean.In addition,cooking from 60 to 160◦C for 2 or 5 min,showed a significantly decrease on FRAP.However,in the case of fried soybeans which treated at 120◦C or 160◦C,when extending the heating time to 5 min,their FRAP activity got a significant increase.The present study may provide a practical guidance for healthy soybean cooking,by using frying around 120◦C for 5 min and mixed with some vegetables such as green peppers or kelp.展开更多
This paper Introduces the strueture and the main character of the V typecocoon-cooking machine with 84 steamers and analyses its main function in thefield of the process of cooking cocoon.Many productive experiments h...This paper Introduces the strueture and the main character of the V typecocoon-cooking machine with 84 steamers and analyses its main function in thefield of the process of cooking cocoon.Many productive experiments have provedthat its process is feasible,its structure,reasonable and obvious economicaleffects can be brought out by using the展开更多
The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of...The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C;a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties;they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.展开更多
The process of producing dissolving pulp with SuperBatch cooking was introduced. The factors that affected the quality of the dissolving pulp and the corresponding operations were investigated.
Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, it...Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities. Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes. This review paper intends to provide detailed overview of lentil＇s global production, nutritional composition and processing methods of lentil. Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented.展开更多
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金the Natural Science Foundation of China(NSFC,Grant No.31701520).
文摘This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity.It was found that-glucosides isoflavones was significantly increased from 223.01(raw)to 727.29 mg/g(frying at 160◦C for 2 min),but boiling showed only a slight increase to 258.14 mg/g.The process for the mixed cooking of soybeans with vegetables was also evaluated,which is quite common in home cuisine.The results showed all bioactive ingredients were aggressively destroyed by over processing,but interestingly,green pepper and kelp exhibited isoflavones generation potentials for soybean.In addition,cooking from 60 to 160◦C for 2 or 5 min,showed a significantly decrease on FRAP.However,in the case of fried soybeans which treated at 120◦C or 160◦C,when extending the heating time to 5 min,their FRAP activity got a significant increase.The present study may provide a practical guidance for healthy soybean cooking,by using frying around 120◦C for 5 min and mixed with some vegetables such as green peppers or kelp.
文摘This paper Introduces the strueture and the main character of the V typecocoon-cooking machine with 84 steamers and analyses its main function in thefield of the process of cooking cocoon.Many productive experiments have provedthat its process is feasible,its structure,reasonable and obvious economicaleffects can be brought out by using the
文摘The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C;a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties;they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.
文摘The process of producing dissolving pulp with SuperBatch cooking was introduced. The factors that affected the quality of the dissolving pulp and the corresponding operations were investigated.
文摘Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities. Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes. This review paper intends to provide detailed overview of lentil＇s global production, nutritional composition and processing methods of lentil. Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented.
