Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

The effect of different culinary treatments (confit, grill, roast and marinate) on the nutritional
composition, the content of total phenolic and flavonoid compounds, the antioxidant activity …

Vegetable consumption is associated with increased health benefits, and vegetables are
consumed both in cooked form and raw form in salads. All cooking techniques cause …

Influence of three cooking methods (boiling, steaming, and sous-vide) and three cooking
times (15, 30, and 45 min) was studied concerning oral processing of celeriac. Jointly, color …

Texture is one of the sensory attributes that consumers use to evaluate food acceptability
and purchasing decision. It is a very complex attribute where different senses (eg, vision …

The enzyme activities of 25 vegetables, 5 fruits, and three edible fungi were analyzed in an
attempt to understand the enzymatic generation of flavor components from food materials …

The objective of the current investigation was to evaluate the okra before cooking (fresh) and
after cooking to determine the best cooking method by using compositional analysis, colour …

Introduction. The aim of the study was to compare the effect of sous-vide treatment, cooking
in boiling water, and steaming on changes in the colour, texture, and retention of selected …

Kuvanje u ključaloj vodi, na pari, grilovanje i sous-vide su bili primenjeni za pripremu
uzoraka mesa domaće i divlje svinje, celera, krompira, tikvica i plavog patlidžana. Ciljevi …