Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor
作者： Rekha S. Singhal , Aniruddha B. Pandit , Jyeshtharaj B. Joshi , Shirish B. Patel , Sanjay P. Danao
DOI: 10.1021/IE202596D
关键词: Waste management 、 Cooking Practices 、 Flavor 、 Anti nutrients 、 Pressure cooking 、 Chemistry 、 Nutrient 、 Cooked food 、 Food science 、 Taste 、 Quality (business)
摘要: Part III of the series on cooking systems presents a qualitative description methods such as open pan cooking, pressure steam solar energy-based microwave etc. A large number chemical and physical changes occur during process cooking. These have been comprehensively covered in published literature including some textbooks. An attempt has made to discuss brief coherent regarding occurring starches, proteins, fats, The kinetics reaction also investigated. This information can be advantageously employed for developing protocol an optimum temperature–time program. Because is practically thermally neutral, good scope available optimization energy supply. It was thought desirable understand degradation vitamins, anti-nutrients, flavors different practices, ovens pressur...
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