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There are 6486 results for: content related to: Vitamin C, total phenolics and antioxidative activity in tip-cut green beans ( Phaseolus vulgaris ) and swede rods ( Brassica napus var. napobrassica ) processed by methods used in catering

  1. Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sousvide cooking methods

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 4, 15 March 2014, Pages: 656–665, Massimiliano Renna, Maria Gonnella, Donato Giannino and Pietro Santamaria

    Version of Record online : 2 AUG 2013, DOI: 10.1002/jsfa.6302

  2. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1725–E1734, C. Iborra-Bernad, P. García-Segovia and J. Martínez-Monzó

    Version of Record online : 30 JUN 2015, DOI: 10.1111/1750-3841.12950

  3. SUITABILITY OF 2,4-DINITROPHENYLHYDRAZINE METHODS FOR DETERMINING DEHYDRO- AND TOTAL ASCORBIC ACID IN RAW AND COOKED VEGETABLES II. TOTAL ASCORBIC ACID

    Journal of Food Science

    Volume 24, Issue 1, January 1959, Pages: 6–13, JOAN GORDON and ISABEL NOBLE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1959.tb17625.x

  4. Tenderization of Beef: Effect of Enzyme, Enzyme Level, and Cooking Method

    Journal of Food Science

    Volume 47, Issue 4, July 1982, Pages: 1113–1118, D. R. FOGLE, R. F. PLIMPTON, H. W. OCKERMAN, L. JARENBACK and T. PERSSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb07629.x

  5. EFFECT OF TREATMENT OF STARCHY WATER ON QUALITY OF PASTA DURING CONTINUOUS COOKING

    Journal of Food Process Engineering

    Volume 28, Issue 2, April 2005, Pages: 144–153, JOLANTA KORZENIOWSKA, DARIUSZ KORZENIOWSKI, LEONARD DEFRANCISCI and DONALD F. HOSKINS

    Version of Record online : 11 JUN 2005, DOI: 10.1111/j.1745-4530.2005.00396.x

  6. You have full text access to this OnlineOpen article
    Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products

    Food Science & Nutrition

    Mariangela Rondanelli, Maria Daglia, Silvia Meneghini, Arianna Di Lorenzo, Gabriella Peroni, Milena Anna Faliva and Simone Perna

    Version of Record online : 1 MAR 2017, DOI: 10.1002/fsn3.469

  7. Arsenic Bioaccessibility in Cooked Rice as Affected by Arsenic in Cooking Water

    Journal of Food Science

    Volume 77, Issue 11, November 2012, Pages: T201–T206, Antonio J. Signes-Pastor, Shaban W. Al-Rmalli, Richard O. Jenkins, Ángel A. Carbonell-Barrachina and Parvez I. Haris

    Version of Record online : 11 OCT 2012, DOI: 10.1111/j.1750-3841.2012.02948.x

  8. Impact of Imperfect Information on the Optimal Exercise Strategy for Warrants

    European Financial Management

    Volume 16, Issue 3, June 2010, Pages: 374–399, Christian Koziol

    Version of Record online : 11 DEC 2008, DOI: 10.1111/j.1468-036X.2008.00478.x

  9. INFLUENCE OF VARIOUS SALTS IN THE COOKING WATER ON PECTIN LOSSES AND COOKED TEXTURE OF COWPEAS (VIGNA UNGUICULATA)

    Journal of Food Biochemistry

    Volume 14, Issue 4, August 1990, Pages: 283–291, S. G. UZOGARA, I. D. MORTON and J. W. DANIEL

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.1990.tb00841.x

  10. Textural changes during cooking of cassava (Manihot esculenta Crantz) roots

    Journal of the Science of Food and Agriculture

    Volume 84, Issue 14, November 2004, Pages: 1975–1978, Adelaide Beleia, Fabio Yamashita, Sandra R de Moraes, César A da Silveira and Lílian A Miranda

    Version of Record online : 25 AUG 2004, DOI: 10.1002/jsfa.1917

  11. Effects of processing on the thiamin, riboflavin and protein contents of cowpeas (Vigna unguiculata (L) Walp). I. Soaking, cooking and wet milling processes

    International Journal of Food Science & Technology

    Volume 15, Issue 4, August 1980, Pages: 435–443, J. K. EDIJALA

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1980.tb00960.x

  12. Thermal processing

    Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction

    B.K. Tiwari, Nigel P. Brunton, Charles S. Brennan, Pages: 247–259, 2013

    Published Online : 2 JAN 2013, DOI: 10.1002/9781118464717.ch11

  13. RETENTION OF VITAMINS AND PALATABILITY IN LARGE-SCALE FOOD SERVICE OF SULFITED, DEHYDRATED CABBAGE

    Journal of Food Science

    Volume 11, Issue 6, November 1946, Pages: 475–485, FAITH FENTON, ELLA GLEIM, ANNE ARNASON, J. F. THOMPSON, MARGARET ALBURY and MARGARET PHILLIPS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1946.tb16378.x

  14. EFFECT OF OLD-FASHIONED AND MODERN METHODS OF COOKING ON RETENTION OF NUTRIENTS IN VEGETABLES. II. SNAP BEANS

    Journal of Food Science

    Volume 13, Issue 3, May 1948, Pages: 227–235, MARY S. EHEART and MATTIE LOU SHOLES

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1948.tb16617.x

  15. SOFTENING KINETICS OF COOKED DRY BEANS AT TEMPERATURES BELOW 100C

    Journal of Texture Studies

    Volume 36, Issue 4, August 2005, Pages: 351–372, K.D. DOLAN, A.W. STOECKLE and M.E. BECK

    Version of Record online : 19 SEP 2005, DOI: 10.1111/j.1745-4603.2005.00021.x

  16. INFLUENCE OF COOKING METHOD ON ASCORBIC ACID AND THIAMINE CONTENTS OF FOUR VARIETIES OF KALE (BRASSICA OLERACEA V. ACEPHALA)

    Journal of Food Science

    Volume 15, Issue 3, May 1950, Pages: 223–231, MARTHA POTGIETER and MARY L. GREENWOOD

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1950.tb16469.x

  17. Storage characteristics of sous vide cooked roast beef

    International Journal of Food Science & Technology

    Volume 30, Issue 3, June 1995, Pages: 365–378, TINA B. HANSEN, SUSANNE KNØCHEL, DORTE JUNCHER and GRETE BERTELSEN

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1995.tb01384.x

  18. Effects of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes

    Journal of Food Science

    Volume 51, Issue 1, January 1986, Pages: 233–234, JEHANGIR K. KHALIL, WAJIH N. SAWAYA and HUSSEIN M. AL-MOHAMMAD

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb10880.x

  19. Effect of Heating Time of Soybean on Vitamin B-6 and Folacin Retention, Trypsin Inhibitor Activity, and Microstructure Changes

    Journal of Food Science

    Volume 47, Issue 2, March 1982, Pages: 530–534, U. SOETRISNO, Z. A. HOLMES and L. T. MILLER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb10117.x

  20. Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 10, 15 August 2010, Pages: 1656–1664, Mónica Fradique, Ana Paula Batista, M Cristiana Nunes, Luísa Gouveia, Narcisa M Bandarra and Anabela Raymundo

    Version of Record online : 13 MAY 2010, DOI: 10.1002/jsfa.3999