Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefi ts

2014 ◽  
pp. 55-87
Keyword(s):  
Nutritional Quality ◽  
Cooking Methods

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

2016 ◽  
Vol 19 (11) ◽  
pp. 2471-2480 ◽  
Author(s):  
Nader Karimian-Khosroshahi ◽  
Hedayat Hosseini ◽  
Masoud Rezaei ◽  
Ramin Khaksar ◽  
Maryam Mahmoudzadeh
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Nutritional Quality ◽  
Cooking Methods ◽  
Quality Indices ◽  
Rainbow Trout Oncorhynchus Mykiss

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

Meat Science ◽  
2010 ◽  
Vol 84 (4) ◽  
pp. 769-777 ◽  
Author(s):  
Cristina M.M. Alfaia ◽  
Susana P. Alves ◽  
Anabela F. Lopes ◽  
Maria J.E. Fernandes ◽  
Ana S.H. Costa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Nutritional Quality ◽  
Intramuscular Fat ◽  
Cooking Methods

scholarly journals EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

2007 ◽  
Vol 32 (6) ◽  
pp. 4613-4620
Author(s):  
Dina Saker ◽  
Akila Hamza ◽  
M. Abd-Alakhar ◽  
M. Bekheit ◽  
Ferial El-Hashimy
Keyword(s):  
Faba Bean ◽  
Nutritional Quality ◽  
Cooking Methods

Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

2016 ◽  
Vol 201 ◽  
pp. 80-86 ◽  
Author(s):  
Qian Li ◽  
Xianhe Shi ◽  
Qiaojiao Zhao ◽  
Yahui Cui ◽  
Jie Ouyang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Nutritional Quality ◽  
Cooking Methods ◽  
Chinese Chestnut ◽  
Castanea Mollissima

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets

2016 ◽  
Vol 7 (6) ◽  
pp. 2736-2746 ◽  
Author(s):  
Tânia Gonçalves Albuquerque ◽  
M. Beatriz P. P. Oliveira ◽  
Ana Sanches-Silva ◽  
Ana Cristina Bento ◽  
Helena S. Costa
Keyword(s):  
Nutritional Quality ◽  
Cooking Methods ◽  
Quality And Safety ◽  
Deep Fat Frying ◽  
The Impact

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated.

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

2014 ◽  
Vol 148 ◽  
pp. 86-91 ◽  
Author(s):  
Hedayat Hosseini ◽  
Maryam Mahmoudzadeh ◽  
Masoud Rezaei ◽  
Leila Mahmoudzadeh ◽  
Ramin Khaksar ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Cooking Methods ◽  
Quality Indices ◽  
Rutilus Frisii Kutum

Domestic cooking methods affect the nutritional quality of red cabbage

2014 ◽  
Vol 161 ◽  
pp. 162-167 ◽  
Author(s):  
Feng Xu ◽  
Yonghua Zheng ◽  
Zhenfeng Yang ◽  
Shifeng Cao ◽  
Xingfeng Shao ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Cooking Methods ◽  
Red Cabbage

scholarly journals Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 416
Author(s):  
Francesca Biandolino ◽  
Isabella Parlapiano ◽  
Giuseppe Denti ◽  
Veronica Di Nardo ◽  
Ermelinda Prato
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Mytilus Galloprovincialis ◽  
Saturated Fatty Acids ◽  
Cooking Methods ◽  
Fatty Acid Profiles ◽  
Quality Indices ◽  
Lipid Quality

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

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