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 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.

scholarly journals Can We Improve the Nutritional Quality of Legume Seeds?

2003 ◽  
Vol 131 (3) ◽  
pp. 886-891 ◽  
Author(s):  
Trevor L. Wang ◽  
Claire Domoney ◽  
Cliff L. Hedley ◽  
Rod Casey ◽  
Michael A. Grusak
Keyword(s):  
Nutritional Quality ◽  
Legume Seeds
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