Effects of base removal and heat treatment on visual and nutritional quality of minimally processed leeks

2007 ◽  
Vol 43 (1) ◽  
pp. 158-164 ◽  
Author(s):  
P. Tsouvaltzis ◽  
D. Gerasopoulos ◽  
A.S. Siomos
Keyword(s):  
Heat Treatment ◽  
Nutritional Quality ◽  
Minimally Processed

scholarly journals Impact of Sous Vide Cooking on Nutritional Quality of Meat

2020 ◽  
Vol 10 (3) ◽  
Author(s):  
María Victoria Aviles
Keyword(s):  
Heat Treatment ◽  
Protein Fraction ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Processing Technology ◽  
Heat Stable ◽  
Sensory Qualities ◽  
Sous Vide ◽  
Nutritional Changes

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, represents an interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, the research on the effect of sous vide cooking of meat on its nutritional quality is reviewed.

Effect of Heat Treatment on Nutritional Quality of Germinated Legume Seeds

2000 ◽  
Vol 48 (6) ◽  
pp. 2082-2086 ◽  
Author(s):  
L. C. Trugo ◽  
C. M. Donangelo ◽  
N. M. F. Trugo ◽  
K. E. Bach Knudsen
Keyword(s):  
Heat Treatment ◽  
Nutritional Quality ◽  
Legume Seeds

scholarly journals Micronutrient Foliar Fertilization for the Biofortification of Raw and Minimally Processed Early Potatoes

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1744
Author(s):  
Anita Ierna ◽  
Alessandra Pellegrino ◽  
Rosario Paolo Mauro ◽  
Cherubino Leonardi
Keyword(s):  
Mineral Composition ◽  
Nutritional Quality ◽  
Human Consumption ◽  
Minimally Processed ◽  
Foliar Fertilization ◽  
Preliminary Results ◽  
Mineral Profile ◽  
Skin Removal ◽  
Processed Potatoes

Agronomic fortification with microelement as well as macronutrients has been used in recent years with increasing frequency to improve the nutritional quality of plant products for human consumption. Here the influence of pre-harvest foliar micronutrients fertilization (Micro+) including B, Cu, Fe, Mn, Mo and Zn compared to control (Micro−) on mineral profiles of raw and minimally processed potatoes of cv. Bellini was investigated. The mineral profile was analyzed on raw tubers at harvest and on minimally processed potatoes after 0 and 12 days of storage at 4 ± 1 °C. Preliminary results showed that micronutrients fertilization improved mineral composition of raw potatoes, through an increase in tuber concentrations of Fe (+70%) and Zn (+27%), but also of N (+23%), and Mn (+18%). The increased concentrations of minerals in micro-fertilized raw potatoes led to a better concentration in micro-fertilized minimally processed potatoes, even if some minerals were lost in processing, presumably due to skin removal. The reduction was particularly evident in both Micro– and Micro+ samples for Fe (−29%) and Ca (−17%). However foliar micronutrient fertilization markedly improved the Fe and Zn contribution that a 200 g serving of potatoes can give to current recommended nutrient intakes (RNIs) both in raw and minimally processed potatoes. Storage for 12 days did not alter the mineral profile of the tubers. Observations of the mineral profiles of the studied samples suggest that the application of foliar microelement-containing solutions was able to fortify both raw and minimally processed potatoes.

Sign in / Sign up

Export Citation Format

Share Document