Consumers are becoming more health-conscious and have less time to prepare meals.
They are often confused about which time and cooking method are adequate to preserve …

Vegetables are either consumed in the raw or cooked form. While in the raw state, most of
the nutrients are retained, whereas any degree of cooking generally results in partial loss of …

Background: Steaming retains vitamins and phytochemicals in vegetables better than
boiling; thus, it is important to promote this cooking method. The present study aimed to …

The following four vegetables; beans (Phaseolus vulgaris var. vulgaris), brinjal (Solanum
melongena var. esculentum), knol‐khol (Brassica oleracea var. caulorapa) and radish …

Vegetables and legumes represent one of the most important components of the human
diet. Being informed about their characteristics can improve the health benefits, helping to …

In the current millennium, consumers are becoming more conscious about their dietary
patterns with special concern to nutrient retention during cooking methods. There is a need …

The consumption of bakery and confectionery products grows every day and consumers are
becoming increasingly demanding. The search for quality makes this sector a very …

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 …

This study investigates the effects of three cooking methods (boiling, steaming and
microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet …

The objective of this study was to gain insights into the effect of the cooking method on the
liking as well as the retention of glucosinolates in broccoli. With this knowledge it can be …