Wyniki wyszukiwania

1

Effect of extrusion process parameters on the level of metal contamination of corn-oat extrudates

100%

Zarzycki P., Rzedzicki Z.

Polish Journal of Natural Sciences. Supplement

|

2007

|

tom 04

143-152

2

Note by note cooking

86%

This H.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

3

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Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

86%

Sayar S., Turhan M., Koksel H.

International Agrophysics

|

2016

|

tom 30

|

nr 1

4

Zagadnienia kinetyki krystalizacji przy gotowaniu cukrzyc

72%

Kudrik W. K., Stangieew W. O., Majdanjuk W. K.

Gazeta Cukrownicza

|

1989

|

tom 97

|

nr 07

5

Zawartosc azotanow w bulwach wybranych odmian jadalnych

72%

Zgorska K., Capala K.

Ziemniak Polski

|

2003

|

nr 4

14-17

6

Wplyw obrobki termicznej na sile ciecia ziaren ryzu

72%

Slaska-Grzywna B.

Acta Scientiarum Polonorum. Technica Agraria

|

2003

|

tom 02

|

nr 1

55-60

7

Quality of selected dishes prepared with the use of cyclojet and traditional methods of heat treatment

72%

Danowska-Oziewicz M., Karpinska-Tymoszczyk M., Borowski J.

Polish Journal of Natural Sciences

|

2002

|

tom 12

8

Effect of soaking and cooking on water holding and sensory characteristics of cooked lentils

72%

Dostalova J., Divisova J., Pokorny J.

Polish Journal of Food and Nutrition Sciences

|

1998

|

tom 07

|

nr 3

The effect of processing conditions (soaking in water for 0-3 h, cooking in water or 1-3% salt solution for 15 or 30 min) was tested. The water absorption was affected both by soaking and cooking, but the salt content had little effect. The descriptors connected with visual testing and those connected with texture were influenced more by cooking, than by soaking; relationships between different characteristics were either linear or logarithmic or hyperbolic. They were related to the water content in cooked lentils, which had, however, no significant effect on the flavour acceptance. It rose with the intensity of salty flavour till a flat optimum at medium saltiness of 2% salt in the cooking liquid.

9

Optimisation of potato quality in culinary process

72%

Golaszewska B., Zalewski S.

Polish Journal of Food and Nutrition Sciences

|

2001

|

tom 10

|

nr 1

Effect of peeling and cooking on the potato quality described by nutritional value, sensory quality and contamination level was investigated. Experiment was carried out on potatoes from the Potato Research Institute. Seven cooking methods were assessed: "wet" using tap water and "dry" using microwave, pressure cooker and acuthermal pot. Potatoes contained 19-27 mg/100 g vitamin C, 70-80 mg/kg nitrates and 0.005-0.014 mg/kg lead and cadmium. Peeling decreased dry matter and vitamin C content just by 3-4% and that of cadmium, lead and nitrates by 17%, 29%- and 36%, respectively. The best quality of potatoes was achieved while cooking them by "dry" methods where losses of vitamin C were 8-17% with no effect on contaminants. When "wet" methods were used, losses of vitamin C were higher (20-40%) but they allowed to elute 20-30%; of contaminants. Sensory quality was relatively high for potatoes cooked by all methods.

10

Wplyw procesu kulinarnego na jakosc wybranych warzyw

58%

Czarniecka-Skubina E., Golaszewska B.

Żywność Nauka Technologia Jakość

|

2001

|

tom 08

|

nr 2

103-116

W pracy przedstawiono wpływ procesu kulinarnego, w tym obierania i gotowania, na jakość wybranych warzyw (brukselka, marchew, ziemniaki) z uwzględnieniem wartości odżywczej, jakości sensorycznej i poziomu zanieczyszczeń chemicznych. Zastosowano 3 metody gotowania z użyciem dużej ilości wody: w garnku przy rozpoczęciu procesu od wody zimnej i od wody wrzącej, w szybkowarze w wodzie oraz 3 metody z wykorzystaniem małej ilości wody: w kuchni mikrofalowej, w szybkowarze w parze, w garnku akutermicznym. Na podstawie badań stwierdzono, że metoda gotowania powinna być uzależniona od wartości odżywczej i poziomu zanieczyszczeń chemicznych. Do warzyw o niskim stopniu zanieczyszczenia korzystniej jest stosować metody gotowania z małą ilością wody, gdyż lepiej zachowują one wartość odżywczą, a usuwanie zanieczyszczeń nie ma tu znaczenia. Warzywa znacznie zanieczyszczone chemicznie lepiej gotować w dużej ilości wody, ze względu na eluację zanieczyszczeń.

11

Impact of cooking temperature on in vitro starch digestibility of rice varieties with different amylose contents

58%

Guillen S., Oria R., Salvador M. L.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 4

The aim of this study was to evaluate the effect of cooking temperature on the in vitro starch digestibility of four varieties of rice: Basmati, Calrose, Arborio and Bomba. Total starch, resistant starch and amylose contents were determined in raw and cooked samples. The in vitro kinetics of starch hydrolysis were also determined, and the hydrolysis and glycemic indexes were estimated. Both the initial amylose content and the cooking temperature had a signifi cant Influence on the resistant starch content. Rice cooked at 95ºC retained a higher resistant starch content than rice cooked at 100ºC. The in vitro study of starch hydrolysis showed that hydrolysis tended to be slower and less complete for rice with a higher amylose content and for rice cooked at a lower temperature. Cooking rice at 95ºC instead of 100ºC reduced the estimated glycemic index by approximately 10% for the varieties tested.

12

Evaluation of the effect of pretreatment and preservation on macro- i microelements retention in flageolet (Phaseolus vulgaris L.) bean seeds

58%

Slupski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2011

|

tom 10

|

nr 4

Background. Legume seeds, including beans, are a good source of mineral constituents. The level of these compounds depends among other factors, on the species, cultivar and the methods of processing applied. However, there are no studies in the literature which deal with the content of mineral constituents in physiologically immature bean seeds. Material and methods. The aim of this study was to evaluate the retention of ash and 13 mineral constituents in immature seeds of three bean cultivars. The investigation included raw, blanched and cooked seeds and three products prepared for consumption after 12-month storage: a frozen product obtained using the traditional method (blanchingfreezing-frozen storage-cooking); a frozen product obtained using the modified method (cooking-freezing-frozen storage-defrosting and heating in a microwave oven); and a sterilized canned product. Results. The application of technological processes; the storage of frozen and sterilized products; and the preparation of frozen products for consumption had an effect on minerals content in finished products. The frozen product obtained using the modified method retained greater amounts of the investigated elements (apart from calcium, lead and cadmium) than the traditional frozen product. Canned bean seeds retained less ash, phosphorus, potassium, calcium, magnesium, sodium and iron than the products of the two ways of freezing, while the retention of the remaining constituents depended on the cultivar. Conclusions. Modified method of freezing of immature bean seeds resulted in greater retention of the investigated components in products prepared for consumption than the traditional method of freezing or canning.

13

Jakosc sensoryczna wybranych odmian marchwi jadalnej po obrobce termicznej

58%

Platta A., Kolenda H.

Bromatologia i Chemia Toksykologiczna

|

2009

|

tom 42

|

nr 3

391-396

14

Gotowanie cukrzyc przy podtrzymywaniu stałej odległości pomiędzy kryształami

58%

Tuzilkin W. I.

Gazeta Cukrownicza

|

1989

|

tom 97

|

nr 02

15

Gotowanie nasion lędźwianu siewnego i koncepcja zastosowania nowego sposobu do oceny skutków obróbki cieplnej

58%

Szmigielski M., Szczepanik M.

Acta Scientiarum Polonorum. Technica Agraria

|

2008

|

tom 07

|

nr 1-2

16

Wplyw wybranych czynnikow na cechy kulinarne makaronu

58%

Dziki D., Laskowski J., Ziegler A.

Żywność Nauka Technologia Jakość

|

2003

|

tom 10

|

nr 2

125-134

W pracy przedstawiono wpływ czasu gotowania i średnicy makaronu formy spaghetti i nitka na jego cechy kulinarne. Stwierdzono silną dodatnią korelację między średnicą makaronu a minimalnym czasem gotowania (r = 0,844). Największe wartości wskaźnika przyrostu wagowego otrzymano w przypadku makaronu formy nitka (średnio 3,5), najniższe w przypadku spaghetti (średnio 2,8). Zmiany ilości wody wchłoniętej przez makaron podczas gotowania opisano równaniem regresji w funkcji średnicy i czasu gotowania makaronu (r = 0,890). Wraz ze wzrostem czasu gotowania zwiększały się straty suchej substancji (od 11,0 do 16,3%). Wyższe straty stwierdzono w makaronie formy nitka. Po dłuższym czasie gotowania stwierdzono ujemne korelacje między polem przekroju makaronu a stratami suchej substancji (r = -0,52). Wydłużenie czasu gotowania miało również negatywny wpływ na cechy sensoryczne próbek. Mniej odporne na zwiększenie czasu obróbki hydrotermicznej były makarony formy nitka.

17

The effect of pre-treatment, temperature and length of frozen storage on the retention of chlorophylls in frozen brassicas

58%

Kmiecik W., Lisiewska Z., Slupski J., Gebczynski P.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 2

21-34

The investigation covered broccoli, green cauliflower and Brussels sprouts. The evaluation concemed the raw material; the material after blanching; the material after cooking; and frozen products from blanched (traditional method) and cooked (modified method) material, stored at -20°C and -30°C then prepared for consumption using watercooking in the traditional method and thawing by microwave in the modified method after 0, 4, 8 and 12 months of frozen storage. Depending on the investigated sample, the vegetables prepared for consumption after 12 months of frozen storage retained total chlorophylls as follows: broccoli, 45-66% of the content in the raw material; green cauliflower, 30-45%; and Brussels sprouts, 66-78%. In comparison with the traditional method, the mean content of chlorophylls in Brussels sprouts obtained using the modified method was 16% higher; however, in broccoli the content was lower by 23% and in cauliflower by 21% on average. Lower storage temperature resulted in higher content of chlorophylls in all investigated vegetables.

18

Wplyw obrobki kulinarnej na poziom radiocezu w grzybach

58%

Skibniewska K. A., Smoczynski S. S.

Roczniki Państwowego Zakładu Higieny

|

1999

|

tom 50

|

nr 2

157-162

Wykazano, że obróbka kulinarna grzybów jadalnych związana z procesami obgotowywania i gotowania prowadzi do znacznego obniżenia aktywności radiocezu w produkcie.

19

Steam explosion pulping (SEP) of spruce and aspen: optimization of the process. I. Pulping of spruce

58%

Kokta B. V., Ahmed A., Garceau J. J., Carrasco F., Zhai D., Huang G. Q.

Przegląd Papierniczy

|

1992

|

tom 48

|

nr 07

20

Effect of pre-freezing and culinary treatment on the content of amino acids of green pea

58%

Lisiewska Z., Slupski J., Kmiecik W., Gebczynski P.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 4

5-14

Green pea is regarded as an important constituent of a human diet, especially for vegetarians. The aim of the present work was to evaluate the amino acids content in green pea and the quality of pea protein. The study covered raw seeds; fresh seeds cooked to consumption consistency; and two kinds of frozen products prepared for consumption: frozen seeds obtained using the traditional method and frozen seeds of the ready-to-eat type. Compared with the raw material, cooked fresh pea contained more isoleucine (15%), valine (14%) and arginine (24%) but less tyrosine (17%); cooked pea from the traditional frozen product contained less sulphur-containing amino acids (12%) and alanine (13%); while pea from the frozen product of the ready-to-eat type contained a similar or higher amount (from 12% to 38%) of amino acids, except for sulphur-containing amino acids (less 12%). The protein of green pea was of very good quality, both in raw seeds and in those prepared for consumption. In comparison with the FAO/WHO/1991 standard, the CS indexes exceeded 100. It was only for sulphuric amino acids that the CS for the readyto- eat product was 98. The methods of culinary and technological processing applied affected the quality of protein in green pea seeds to a negligible degree.

Ograniczanie wyników

Effect of extrusion process parameters on the level of metal contamination of corn-oat extrudates

Note by note cooking

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking