FOOD CHEMISTRY
·
2023
·
IF 8.8
Yang Wang,Xiaojing Tian,Xinzhu Liu,Yafei Zhang,Kaixuan Zhao,Kai Zhang,Wenhang Wang
The effects of vacuum cooking (VC), traditional cooking (TC), and high-pressure cooking (HPC) on the physicochemical properties and texture of yak meat and the digestibility of yak meat and intramuscular connective tissue (IMCT) were investigated. Compared with VC treatment, TC and HPC treatment significantly increased meat cooking loss and meat hardness ( P < 0.05). Meanwhile, the carbonyl content of yak meat of TC and HPC was 3.73 nmol/mg protein, and the free sulfhydryl content was 7.93 nmol/mg protein, indicating that more protein was oxidized at higher temperatures. Oxidative aggregation of proteins caused by cooking reduced meat digestibility by about 25%. However, cooking reduced the undigested residue of IMCT and promoted its digestion. Principal component analysis showed that the physicochemical, texture, oxidation, and protein digestibility of TC and HPC meat were similar but significantly different from VC meat.
研究领域:
食品科学
·
营养学
·
肉类科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Shan Jiang,Pengfei Jiang,Dingding Feng,Meiran Jin,Hang Qi
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds ( Undaria pinnatifida and Laminaria japonica ). The gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) analysis showed that baking resulted in significant difference in flavor of brown seaweeds. However, the overall effect of cooking was not as significant as that of the seasoning solution treatment. Additionally, brown seaweeds treated with the seasoning solution were more acceptable. Undaria pinnatifida was found to contain 72 volatile flavor compounds, while Laminaria japonica had a total of 70. This study proved the applicability of GC-IMS combined with E-nose technology to detect the changes of volatile components of brown seaweeds after processing, providing beneficial knowledge and basic theory for the deep processing of brown seaweeds.
研究领域:
食品科学
·
海洋生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2025
·
IF 3.7
Jinyi Xu,Shangyuan Sang,Jinye Zhang,Jiali Xing,Rong He,Fuxing Xu,Guanghui Fang,Dan Ouyang,Ying Wan,Xiaohu Luo
In this study, the cooking and textural properties of the noodles prepared with whole egg, egg white, and yolk were evaluated firstly. The results showed that the addition of egg white improved the cooking quality of the noodles more significantly compared to that of whole egg and yolk. And the microstructure analysis showed that noodles made with 3.12 % egg white powder (EWP) had smoother surface and denser network structure. Moreover, the EWP strengthened network structure not only limited the leaching out of the amylose but trapped large starch particles. Besides, the rheological and starch structure analysis confirmed the EWP-enhanced network limited the pasting of starch to reduce its viscosity and decreased the crystallinity of starch. This study analyses the mechanism of protein addition on the improvement of cooking properties of noodles based on starch structural changes, which will provide new perspectives on the preparation of noodles with designed properties.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 7
·1034
·
IF 4.7
Chuanyu Guo,Shouyin Wang,Xiaolei Jia,Jinfeng Pan,Xiuping Dong,Shengjie Li
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared fromlongissimus dorsiwere cooked using three methods (frying, steaming, and roasting) at different internal temperatures (60, 70, 80, and 90 °C). Traditional biomarkers including total carbonyl and total thiol and novel biomarkers including α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) were determined. Results demonstrated that total thiol and AAS were the most successful biomarkers in distinguishing the three cooking methods in relation to protein oxidation, with AAS being the most sensitive. Moreover, as indicated by the biomarkers of total thiol and AAS, frying caused the highest level of protein oxidation, while steaming resulted in the lowest level when pork patties were cooked to the internal temperatures of 70 or 80 °C.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POTATO RESEARCH
·
2024
·
IF 2.3
Xu Jian,Zeng Fankui
Total and individual carotenoid concentrations were determined in raw potato tubers of six varieties, including Kexin No. 1, Xisen No. 6, Atlantic, Xisen No. 5, Shepody, and Favorita. The relationship between colour CIE L*a*b* and total carotenoid concentration and the effect of domestic thermal treatments on the total and individual carotenoid concentrations were also investigated. The total carotenoid content in the six potato varieties ranged from 96.48 to 875.08 µg/100 g FW. The main carotenoids were lutein, zeaxanthin, violaxanthin, and antheraxanthin. The specific composition depended on the variety, and β -carotene was not detected in all tested six potato varieties. The colour value of coordinate b * was positively and significantly correlated with total carotenoid content. Boiling had the smallest effect on the decrease of total and individual carotenoids, while microwave treatment resulted with 52.67% in the highest loss of the total carotenoid in Favorita. As for the individual carotenoids, violaxanthin followed by antheraxanthin was the most heavily affected by cooking. All four thermal treatments, baking, boiling, frying, and microwaving, decreased the carotenoid contents, and boiling is recommended as a preferred method associated with the lowest loss rate of total and individual carotenoids. Through our research, we hope to deepen our understanding of the variability in nutritional content among commonly consumed potato types.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·340
·
IF 4.7
Mingfeng Qiao,Huan Xiong,Xuemei Cai,Yuqin Jiang,Xinxin Zhao,Baohe Miao
HighlightsWhat are the main findings?The color, energy, and texture properties of loquat jam changed with the prolongation of cooking time.The changes in the content of free amino acids, organic acids and volatile flavor substances with the cooking time caused variation in the olfactory and gustatory senses of loquat jam.There was a significant difference in the E-nose and E-tongue results of loquat jam cooked for 100 min and 120 min.What is the implication of the main finding?Heating and the resulting intramolecular interactions caused changes in the physicochemical parameters of loquat jam.Free amino acids, organic acids, and volatile substances contributed significantly to the flavor composition of loquat jam.When the cooking time reached 120 min, the olfactory and gustatory senses of loquat jam underwent significant changes.AbstractThe study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.Keywords:loquat jam;cooking time;physicochemical parameters;GC-IMS;intelligent senses
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
STARCH-STARKE
·
2017
·
IF 1.837
Jinhu Tian,Shiguo Chen,Jianchu Chen,Donghong Liu,Xingqian Ye
In order to investigate the microstructure and digestibility changes of the potato processed with different cooking methods, potatoes are cooked by boiling, deep-fat frying, or Chinese stir frying. The microstructure changes and starch digestibility of the cooked potato are observed using scanning electron microscopy as well as a simulated gastro-small intestinal in vitro digestion model. Portions of cooked potatoes are also served to human to study the digestion of potatoes in vivo. Results indicated that the cooked potatoes were minimally hydrolyzed in a simulated stomach while increased significantly during the small intestinal simulation. The equilibrium starch hydrolysis is 82.21% (boiling), 68.19% (stir-frying), and 53.45% (frying), respectively. The starch granules swells and connects with each other after boiling, whereas mud-like surfaces are observed after stir-frying and oil-immersed and compact surfaces are observed after frying. In vivo study indicates that the fried and stir-fried potato showed a lower glycemic index (GI) than that of the boiled potatoes, which are 74 ± 6, 69 ± 5, and 103 ± 6, respectively. Our results indicates that the digestibility of potato may be influenced by the modification/destruction of the microstructures during domestic cooking; Chinese stir-frying could be suggested as an alternative cooking method to slow down its digestibility.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FUEL
·
2018
·
IF 4.908
Liang Shen,Fanfei Min,Lingyun Liu,Jinbo Zhu,Changguo Xue,Chuanchuan Cai,Wei Zhou,Chao Wang
Fossil fuel depletion, environmental concerns, and steep hikes in the price of fossil fuels make it imperative to develop alternative and renewable products to decrease oil products consumption in coal flotation process. Pyrolysis product of the waste cooking oil was proposed as a potential coal flotation collector in this paper. The gas chromatograph-mass spectrometer test and thermogravimetric method were used to study the properties of the waste cooking oil. The pyrolysis product of the waste cooking oil was used as coal flotation collector in two different ways. Thermogravimetric analysis showed that the pyrolysis of the waste cooking oil sample was mainly divided into three processes. The waste cooking oil pyrolysis product possessed strong collecting ability and better selectivity, and can replace diesel as a coal flotation collector. 79% combustible matter recovery was obtained in the presence of 1 kg/Mg DW-450 °C dosage compared with that of 68% in the presence of diesel. Better flotation results can be obtained in the presence of gaseous pyrolysis products of the waste cooking oil. With the increase of pyrolysis temperature of the waste cooking oil, the combustible matter recovery of the concentrate is increasing, while the ash content of the concentrate is showing a decreasing trend.
研究领域:
能源与燃料
·
环境科学
·
矿物加工工程
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Mintong Tian,Zehua Li,Purui Yu,Meng Zhou,Mingming Li,Guanghao Li,Qipeng Yuan
Glucosinolates (GLs) serve as crucial precursors for bioactive isothiocyanates (ITCs). As a GL, glucoraphenin (GRE) exhibits significant potential for diverse applications. Despite being deemed stable, massive GRE decomposed during cooking and processing. To further enhance the application of GRE, the decomposition mechanisms were investigated by initiating the decomposition reactions through manipulation of concentration, temperature, pH value, solvents, and reducing agents. The decomposition products were identified using NMR and LC-MS to further elucidate the decomposition mechanisms. The solvolysis initiated the decomposition, with the decomposition products being determined by the selective removal of either glucose or thioglucose, which was influenced by exogenous factors. The removal of thioglucose disabled the formation of ITCs, and nitrile was generated through a redox mechanism involving the removal of HS-OH. These mechanisms helped elucidate the effects of various factors on GRE decomposition and provided insights for effective utilization of GRE during the cooking or processing.
研究领域:
植物化学
·
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·988
·
IF 5.1
Shengyuan Guo,Chaofan Zhao,Jiankang Zhou,Zhuo Zhang,Wenting Wang,Yuting Zhu,Chuan Dong,Guixing Ren
In order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials. The contents of total starch, protein, fat, crude fiber, ash, VB1, VB2, moisture and saponin were determined, and the sensory evaluation and electronic tongue analysis of cooked quinoa were carried out. The sensory quality of quinoa was comprehensively evaluated by correlation analysis, principal component analysis and cluster analysis. The results show that the contents of various nutritional components had significant effects on the sensory quality of quinoa (p< 0.05). Quinoa with high starch, high VB1, moderate fat, moderate moisture, low protein, low crude fiber, low ash and low saponin content had better cooking quality and was more popular. Electronic tongue analysis showed that the sweet response value of cooked quinoa was the highest, followed by the bitter response value. No. 12 and No. 9 cooked quinoa samples had the best comprehensive taste, the highest sensory score and the best cooking quality. This study preliminarily clarified the relationship between the content of different nutritional components in quinoa and its sensory quality, which could provide reference for the selection of raw materials and breeding of quinoa varieties for different processing purposes.
研究领域:
食品科学
·
植物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Processes
·
2023
·Vol. 11
·期 7
·2167
·
IF 3.5
Feng Yao,Chuanpeng Li,Junyang Li,Guoli Chang,Yuliang Wang,Roberta Campardelli,Patrizia Perego,Chenggang Cai
Diets including rice and rice-cooking methods influence digestive processes and blood glucose control. In this research, the effects of three different treatments (high-temperature and low-pressure plasma cooking, high-temperature cooking at atmospheric pressure (traditional method), and high-temperature cooking at high pressure) on the texture, color, molecular structure, infrared spectrum, microstructure, debranching enzyme activity, amylopectin content, glycemic index (GI), and in vitro starch digestibility of two rice varieties were studied. The results showed that the hardness, elasticity, viscosity, and chewability of rice after the high-temperature and low-pressure plasma treatment had no obvious changes compared with the traditional cooking method. A SEM analysis showed that the physical properties of the hydrophilicity on the surface of the rice increased after the high-temperature and low-pressure plasma treatment; the debranching enzyme activity reached 3.88 U/g (Xiantao rice) and 3.81 U/g (Heyuan rice), respectively, the amylose content of raw rice reached 68.77 mg/mL (Xiantao rice) and 64.92 mg/mL (Heyuan rice), which increased by 43.31 mg/mL and 39.46 mg/mL, respectively, and the GI was within the medium glycemic index of 56–69. The resistant starch in the Heyuan and Xiantao rice varieties amounted to 88.60 ± 3.10% and 89.40 ± 3.58%, respectively, after the high-temperature and low-pressure plasma processing method. The results showed positive effects and application potential for the cooking method in respect of diabetic consumers.Keywords:rice;cooking method;high-temperature and low-pressure plasma technology;glycemic index
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESS ENGINEERING
·
2019
·Vol. 42
·期 5
·e13135
·
IF 1.448
Yang Du,Songming Zhu,Hosahalli S. Ramaswamy,Hao Wang,Jian Wu,Yong Yu
Three treatments, namely, germination–parboiling (GP), freeze–thaw cycle (FTC), and high pressure processing (HPP) were compared for different qualities of brown rice (BR): appearance characteristics, cooking time and texture, and compared with those of untreated BR and white rice. All these three methods significantly ( p < .05) reduced cooking time by 12–23% and hardness of cooked BR by 17–23% (except GP), but reduced chewiness and generated some cracks in rice kernel. Moreover, GP process resulted in the best springiness and chewiness, FTC held the original lightness of BR well and had loose structure after cooking, while HPP (500 MPa) showed the lowest cooking time and cooking loss. The results of this study show that these three treatments could improve majority of the cooking qualities of BR and provide better commercial processing opportunities. Practical applications This study successfully tackles the rough cooking properties of BR via three treatments: germination-parboiling (GP), freeze–thaw cycle (FTC), and high pressure processing (HPP). Among them, GP and HPP have been adopted for commercial applications and the products are getting increasingly accepted by Chinese consumers. FTC is a simple and effective processing method, which is rarely reported, and the expected cost of its equipment is less than 1/10 of that for HPP and 1/3 of GP. This research provides incentives for farmers and food processors to increase their incomes and it can also promote the development of whole grain foods focused to improve the health of consumers.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）