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Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective To understand the correlation between food cooking methods, dietary preferences of residents in southwest China, and their body mass index (BMI), providing references for local residents, nutritional health education and scientific dietary choices. Methods A convenient sampling method was used to survey 7 948 residents in Southwest China, and an unordered multinomial logistic regression model was employed to analyze the influencing factors of BML Results The majority of residents in Southwest China preferred slightly spicy and light flavors, each accounting for 41.1%. The fried, sauteed, and stir-fried foods (59.2%) and steamed, boiled, blanched, stewed foods (51.8%) were most frequently consumed by residents. In Southwest China, lower frequency of consuming fried, sauteed, and stir-fried foods was associated with a decreased risk of ovenveight and obesity (OR=0.65& 95%CZ: 0.559-0.775), similar results were found in Sichuan, Chongqing, and Guizhou. In Guizhou, lower frequency of consuming steamed, boiled, blanched, stewed foods was associated with an increased risk of ovenveight and obesity (O2=1.411, 95%CI: 1.025-1.943). In Guizhou and Yunnan, preference for sour flavors was associated with a reduced risk of overweight and obesity (Guizhou: OR =0.512, 95% CI: 0.271-0.965; Yunnan: OR =0.475, 95% CI: 0.246-0.915). Conclusion Dietary preferences and food cooking methods vaiy among residents in Southwest China and are correlated with BML Sour flavors and high frequency of consuming steamed, boiled, blanched, stewed foods are protective factors against overweight and obesity, while frequent consumption of fried, sauteed, and stir-fried foods is a risk factor. It is recommended to strengthen nutritional education and promote residents to make informed choices in dietary preferences and cooking methods to improve public nutrition and health. [ABSTRACT FROM AUTHOR]

Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it can effectively reduce the loss of nutrients in products, retain the original flavor of food and improve the tenderness of meat products and other advantages. This paper mainly summarizes the effects of different cooking conditions and modes in sous vide cooking technique on the eating quality of meat products. It is pointed out that the appropriate cooking temperature and time can improve the flavor and tenderness, promote nutrient retention, and long periods of heating at low temperature contribute to the safety of meat. Moreover, the significant influence of sous vide cooking combined with other technologies on tenderness and safety of meat products is also summarized. This study provides a theoretical basis for better promoting the application of sous vide cooking technology in the deep processing of meat products and realizing the industrial production of meat products. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To clarify the impact of different washing and cooking approaches on the dietary exposure risks of two fat-soluble pesticides (chlorfenapyr and beta-cypermethrin) in mustard green (Brassica juncea (L.) Czern.) and non-heading Chinese cabbage (Brassica chinensis L.), five common cleaning approaches (edible salt water, edible baking soda water, rice-washing water, tap water, edible vinegar aqueous solution) were used to clean the mustard green and non-heading Chinese cabbage in a simulated Chinese kitchen, and four cooking approaches (boiling, steaming, frying, and pickling) were used to process the samples. The residues of chlorfenapyr and beta-cypermethrin in samples before and after kitchen processing were determined using QuEChERS sample preparation and GC-MS/MS and UPLC-MS/MS detection. By estimating the processing factors (PF) and the changes in exposure doses and the contributions to long-term dietary exposure risk (ADIi%) and short-term dietary exposure risk (%ARfD) to three representative Chinese populations (children, women of childbearing age, and the general population), the role of washing and cooking in reducing dietary exposure risk and in reducing uncertainty in dietary exposure risk assessment were estimated. The results showed that, edible baking soda water and the edible salt water had the best removal rates for mustard green and non-heading Chinese cabbage, and it was significantly better than the washing with tap water. After washing and cooking, the processing factors (PFTotal) in mustard green were 0.06-0.24 for chlorfenapyr and 0.04-0.11 for beta-cypermethrin, and those in non-heading Chinese cabbage were 0.05-0.21 for chlorfenapyr and 0.06-0.11 for beta-cypermethrin. The estimated exposure doses of these 2 pesticide residues were reduced by 76%-96% using washing and cooking processing. The study showed that routine kitchen processing can differentially reduce the risk of long-term and short-term dietary exposure of both chlorfenapyr and beta-cypermethrin residues to representative populations in China. Specifically for mustard green and non-heading Chinese cabbage, kitchen processing resulted in %ARfD < 100% for the residue of beta-cypermethrin, but not for the residue of chlorfenapyr [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Taking the explanation of heat conduction in the heat transfer chapter of the chemical engineering transmission course as an example, this paper expounds on innovative teaching considerations based on the "fun, learn, apply" three-level teaching method. It analyzes the transient and steady-state heat transfer processes in cooking, increasing the interest in teaching. At the same time, analogical teaching is conducted, from heat transfer analogy to mass transfer processes, allowing students to learn the similarity between heat transfer and mass transfer. Furthermore, the analogy of heat and mass transfer is further extended to the synthesis of new materials, enabling students to apply the knowledge learned. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Acetic acid (AA) and sodium bicarbonate (SB) are commonly used as additives for regulating the texture of fruits and vegetables. However, the effects on the nutritional quality of lotus rhizome during texture modification are not well-understood. In this study, with distilled water as control group, the effects of cooking with 0.1% acetic acid (v/v) and 0.1% sodium bicarbonate (w/v) on the hardness, color, vitamin C, total phenol and digestion of lotus rhizome were investigated. The flavor components of lotus rhizome treated with sodium bicarbonate were also analyzed. The results showed that AA treatment could significantly improved the cooking hardness of lotus rhizome while keeping its white color, but SB-cooking significantly reduced the hardness of lotus rhizome and possessed a reddish color. The highest total phenol (about 1300 μg/g) and VC content (about 0.3 mg/g) were found in fresh sample. Cooking resulted in a significant decrease in the total phenol and VC content, with no significant difference observed between distilled water and sodium bicarbonate treatment groups except for the higher total phenol content of AA-treated group (about 900 μg/g). SB treatment altered the digestion and absorption pattern of lotus rhizome, resulting in a lower level of total carbohydrate in the gastric digestive juices (about 300 g/L). Less differences were found between the distilled water and AA treatment, while in the simulated intestinal digestion, the total carbohydrate levels of both remained high. The results of electron nose and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) showed that the volatile components of lotus rhizome flavor mainly included dimethyl sulfide, n-octanal, nonanal, and sunflower aldehyde, etc. The dimethyl sulfide as well as esters of lotus rhizome were increased after SB treatment. Acid and alkaline cooking had opposite effects on the hardness and color of lotus rhizome, but did not significantly alter the total phenol and VC contents. Instead of distilled water, cooking with acetic acid did not significantly alter the in vitro gastrointestinal digestion pattern, but alkaline cooking concentrated the carbohydrate digestion utilization in the intestinal digestion phase. The organic acids and esters produced by sodium bicarbonate cooking and the elevated dimethyl sulfide content formed the special flavor of alkali-cooked lotus rhizome.

In order to optimize the cooking technology of flowering broad beans, four processing parameters including soaking temperature, soaking time, frying temperature and frying time were selected for single factor and orthogonal optimization experiments, and the indexes of color difference, texture, energy and nutrition, and volatile substances were detected. The results showed that the optimal process for producing flowering broad beans were: Soaking temperature 25 ℃, soaking time 15 h, frying temperature 180 ℃ and frying time 6 min. Color difference characteristics: L* 71.05±1.22, a* 10.59±0.67, b* 29.31±1.46, texture characteristics: Crispness 20.74±1.46 N, hardness 26.67±1.33 N, nutritional label: Each 100 g of flowering broad beans contained 1869.33±0.58 kJ of energy, 18.83±0.40 g of protein, 26.93±0.21 g of fat, 33.40±0.10 g of carbohydrate. The GC-MS test results showed that there were 75 volatile substances in the two groups of samples, mainly benzene and its derivatives, alcohols, olefins, etc, including 37 in the blank group, 40 in the optimal group, and 2 kinds of volatile substances in the two groups. The characteristic substance of the blank group was p-isopropyltoluene, and the characteristic substance of the optimal group was 1-isopropenyl-3-methylbenzene. The GC-IMS test results showed that there were 57 volatile substances in the two groups of samples, mainly alcohols, esters and heterocyclic, etc, including 44 in the blank group, 42 in the optimal group, and 29 kinds of volatile substances in the two groups. After processing, the types and contents of alcohols, aldehydes and ketones decreased in varying degrees, while esters and ethers increased in varying degrees. The results of GC-IMS and GC-MS were consistent. The flowering broad beans under the optimized technology are golden in color, crisp and delicious, and rich in flavor substances.

An in vitro digestion model was constructed to explore the digestion of Morchella esculenta after cooking with different methods (boiling, baking, and steaming) and in terms of particle size (coarse powder and ultrafine powder). The microscopic morphology of digested Morchella esculenta powder was compared, and the contents of reducing sugars, proteins, free amino acids, and total phenolics in gastric and intestinal digestive fluids, as well as the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity, ferric reducing antioxidant power (FRAP), and 2-azinobis- (3-ethylbenzthiazoline-6-sulfphonate) (ABTS) cation radical scavenging capacity were simulated. Following in vitro gastrointestinal digestion, baking treatment yielded the highest dissolution rate (followed by steaming then boiling) for reducing sugars, protein, and total phenolic contents at 62.87%, 58.58%, and four times higher than boiled samples, respectively. The mean free amino acids dissolution rate of the boiled samples was 40.40 mg/g and was higher than that of the baked and steamed samples by 18.77% and 19.81%, respectively. Superfine grinding did not cause a significant increase (P<0.05) in the dissolution rates of reducing sugar and total phenolics, whereas it caused a significant decrease in the dissolution rates of protein and free amino acids (P<0.05). No significant difference in DPPH values was observed, but the FRAP and ABTS values varied significantly among the three cooking methods. The baking method yielded the highest values, followed by the steaming and boiling methods. Superfine grinding did not cause a significant increase in the antioxidant activity also. This study provides a scientific framework for the selection of appropriate cooking methods for Morchella esculenta, both for industrial or household purposes. [ABSTRACT FROM AUTHOR]

Copyright of Writing / Xiezuo is the property of Writing Magazine Agency, Wuhan University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: To explain the changes of composition and medicinal properties of Gastrodia elata during cooking by metabonomics, network pharmacology and molecular docking techniques. Methods: The components of Gastrodia elata were detected by LC-QTOF-MS and analyzed by R language. The bioactive ingredients were screened through PubChem database and literature. Swiss target prediction database and SEA database were used to predict the potential targets of the active ingredients, while GeneCards database and OMIM database were used to search for diseases-related targets. The STRING 11.5 database and Cytoscape3.8.2 software were used to construct drug-compound-target network and target protein interaction network. GO enrichment and KEGG pathway annotation analysis of intersection targets were performed by DAVID database and OmicShare Tools. Results: 89 Components with different contents were found in cooked Gastrodia elata and fresh Gastrodia elata. 11 Compounds were screened for the treatment of convulsion by 410 potential targets, and 5 compounds were screened for the treatment of diabetes and its complications by 698 potential targets. GO and KEGG enrichment analysis showed that Gastrodia elata treated convulsion through IL-17 signaling pathway, cAMP signaling pathway, neuroactive substance receptor signaling pathway, Alzheimer's disease signaling pathway and dopaminergic synaptic signaling pathway, while treated diabetes through AGE-RAGE signaling pathway, HIF-1, VEGF and TNF signaling pathway. The results of molecular docking showed that the selected components were all bound to the cavity of the target protein, and the binding free energy was less than 0 kcal/mol, and the molecular docking conformation was stable. Conclusion: Cooked Gastrodia elata has better neuroprotective effect, and fresh Gastrodia elata has better effect in treating diabetes mellitus and cardiovascular diseases.

In this study, the structure and physicochemical properties of the preprocessed noodles with different cooking times (0, 30, 60, 90, 120, 150 and 180 s), and their main components were studied to analyze the quality formation process of the preprocessed noodles. The results showed that the textural parameters of preprocessed noodles increased significantly compared to the fresh noodles (P

The introduction of the potato staple food strategy marks the recognition of potatoes as China's fourth major staple crop; therefore, studies on potatoes with different functions hold great significance for potato product processing. The objective of this study was to investigate the distribution of total zinc and organic zinc in different parts of two zinc- rich potato varieties, 'Longshu 7' and 'Longshu 14', as well as a regular variety 'Qingshu 9', and to explore the impact of cooking methods on total zinc content. Among the three potato varieties tested, the internal medulla and outer medulla of 'Longshu 7' had the highest total zinc content in the main edible parts, reaching 18.7 μg/g DW, which was 20.4% higher than that of 'Qingshu 9'. The organic zinc content in the internal medulla of 'Longshu 7' was 10.7 μg/g DW, which was 4.8% and 57.8% higher than that of 'Qingshu 9' and 'Longshu 14', respectively. Among the five cooking methods, baking had the least impact on the zinc content of the edible parts of zinc- rich potatoes. Steaming, boiling, frying, and deep-frying all led to significant losses in zinc content of the edible parts for the three potato varieties, with the order of loss being boiling > steaming > frying > deep- frying. The results showed that the internal medulla of 'Longshu 7' has abundant total zinc content as well as organic zinc content, making it suitable for use as a raw material in the production of zinc-rich potato products. In the context of processing zinc-rich potatoes, the adoption of baking is advised as much as possible to decrease the losses of zinc content. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to investigate the effects of different salting methods (wet salting, dry salting, ultrasonic assisted wet salting) on quality traits (color, texture, water retention capacity), histomorphology and protein structure of cooked pork steaks. Longissimus thoracis et lumborum (LTL) muscles of pork were selected as experimental material, and the meat samples were salted by different methods and then cooked. Meat quality, water distribution, histomorphology, protein surface hydrophobicity and protein secondary structure of cooked meat were determined. The results showed that different salting methods had significant influences on the quality traits of cooked pork steaks. In comparison with the other two salting methods, the sample salted by ultrasonic had the lowest cooking loss, the highest redness value, and the highest viscosity and tenderness. The results of water distribution showed that the longitudinal (T1) and transverse (T2) relaxation intensity were the highest in samples of ultrasonic assisted salting. Meanwhile, the transverse relaxation time was the longest in cooked samples of ultrasonic-assisted salting, the proportion of immobilized water was the highest, and the proportion of free water was the lowest. Ultrasonic assisted salting increased muscle fiber swelling, and individual myofibers in the salted tissue could be discerned, perhaps due to the degradation of connective tissue during salting. Additionally, the cooked meat samples of ultrasonic assisted salting had the strongest protein hydrophobicity ability. Protein secondary structure analyses showed that the meat samples in ultrasonic assisted salting group exhibited the lowest content of α-helix and β-turn, and the highest content of β-sheet and random coil, indicating the highest degree of protein unfolding. Moreover, protein structural changes in cooked meat were significantly correlated with meat quality traits.

In order to determine the suitable cooking time of Morchella soup, the sensory indexes, volatile flavor substances and amino acids of Morchella soup boiled for 20, 40, 60 and 120 min were quantitatively analyzed. The results show that the color, smell and taste of Morchella soup were the best and the score was the highest when boiled for 40 min, and the score was significantly higher than that of other cooking time (P

The Chinese mitten crab (Eriochier sinensis) is a unique freshwater aquaculture crab in China, with delicious taste and high nutritional value. At present, the relevant research on the element composition in its body mostly focuses on the unprocessed Chinese mitten crab, and it is not clear whether the cooking method will affect the element distribution in its body. Therefore, the effects of different cooking methods on the distribution of Na, K, Mg, Mn, Fe, Cu, Cr, Cd and Hg in the edible parts of Chinese mitten crab were studied by ICP-MS. The results showed that before cooking, the distribution of elements in the edible parts of Chinese mitten crab was as follows: K ＞Na ＞Mg ＞Fe ＞Cu ＞Mn ＞Hg ＞Cr ＞Cd. Compared with the element content in the unprocessed edible parts, after cooking, the content of K decreases, and the content of Na and Mg elements increases as a whole. The content of other elements varies with different cooking methods, parts and genders. There is a significant difference between the same element (All samples are dry weight). Health risk assessments based on three heavy metals showed that THQ values were less than 1 before and after cooking and did not pose a significant risk to human health. Studies have shown that cooking methods have an impact on the changes of element content in different parts of Chinese mitten crab, but will not increase the risk of heavy metals to human health. This study aims to make up for the shortage of risk assessment of heavy metals in Chinese mitten crab with food raw materials as the research object, and provide theoretical and data support for the precise dietary risk of Chinese mitten crab. [ABSTRACT FROM AUTHOR]

In order to investigate the effect of cooking methods on protein structure and water phase distribution of prepared chicken steak, the prepared chicken steak was taken as the research object, and three different cooking methods (pan-frying, air blast roasting and ordinary grilling) were used for cooking (raw chicken steak as the control). The secondary structures of protein were determined, the microstructure of muscle fiber was examined and water migration was analyzed. The results showed that the changes in amide I bands of protein secondary structure were 9.64 cm-1 (ordinary grilling), 11.579 cm-1 (air blast roasting) and 13.49 cm-1 (pan-frying). The protein microstructures appeared as gel-like networks, from loose to tight: ordinary grilling > air blast roasting > pan-frying. The free water peak area (P23) of each group was 0.31% (raw chicken steak), 1.85% (ordinary grilling), 2.97% (air blast roasting) and 3.56% (pan-frying), respectively. The hydraulic power was in this order: ordinary grilling > air blast roasting > pan-frying. The above results provide theoretical guidance for clarifying the influences of different cookingmethods on the quality of prepared chicken steaks. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cooking is a way of processing food materials to make food more delicious, better-looking and better-smelling. It not only makes people feel satisfied when eating, but also makes food nutrients more easily absorbed by the body. As a common edible ingredient, vegetables are indispensable whether in the home or restaurant. Vegetables are heated during the cooking process, so the nutrient composition and the color are changed. Compared with other cooking methods, steaming is a relatively healthy cooking method, which could retain more nutrients. In this paper, the effects of several cooking methods, such as steaming, boiling, microwaving, and stir-frying on various nutrients, antioxidant capacity and color in vegetables are investigated, in order to selectively provide reference for consumers to choose cooking methods.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)