Wiley Online LibraryEffect of Boiling and roasting on lipid quality,
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed.Results indicated that the quality of walnut oil
Boiling and roasting had little effect on the loss of nutrients and may simply affect sugar content. 3.2. Evaluation of the Lipid Quality of Processed Peanuts. The components of fatty acids in the three types of peanut products are
Effect of Boiling and Roasting Treatments on the Nutrients,
Roasting simply decreased the contents of sugar and FAA to 2.78 and 1.82 mg/g peanuts, respectively. Compared with roasting, boiling had more discernible effects on fatty acids
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed.
Effects of boiling and roasting on proximate composition, lipid
The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties.
This study assessed the effects of boiling and roasting on the lipid quality, composition, and mineral content of walnut seeds. Results showed that boiling and roasting significantly reduced the quality
Walsh Medical MediaEffect of Boiling and Roasting on the Lipids Quality of Pig Meat
The present study was aimed at assessing the effects of boiling and roasting on the quality of the lipid of an adult Large white pig meat (Longissimus dorsi muscle) enriched with five spices at
); the effects of cooking methods
Effect of Different Cooking Methods on Lipid Content
Abstract. The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was
1 day agoRoast levels may affect the profile and content of phytochemicals in coffee. The composition of potentially bioactive compounds was investigated in pot coffee (PC) and filter
Effect of Boiling and roasting on lipid quality
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds ( Tetracarpidium conophorumwas )assessed.
The effect of microwave (MR), steaming (SR), open flame (OR) and boiling (BR) on eating quality (sensory characteristics, color, texture), lipid oxidation and flavor properties of
sciteEffects of boiling and roasting on proximate composition, lipid
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the
The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis
Effects of cooking methods on changes in fatty acids contents, lipid
The effects of boiling, roasting and sous-vide on the cooking loss, lipid and water content, lipid oxidation, fatty acids (FAs) contents and volatile profile (VC) of rabbit meat were
Five different cooking methods (boiling, oven-roasting, grilling, pan-frying and microwave) were carried out in three independent occasions at different times (3 samples were
- How does cooking affect lipid oxidation products (LOPs)?
- Cooking increased saturated FAs content of C-meat, but decreased the atherogenic palmitic acid by 3–7%. Decreased content of polyunsaturated FAs in C-meat with more evidenced effect of roasting (14%) than boiling and sous-vide (7 and 6% respectively) resulted in formation lipid oxidation products (LOPs).
- Does roasting affect proximate lipid oxidation and mineral content of sesame seeds?
- The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P < 0.05) during treatments. The minerals of seeds roasting at 120 °C for 10 min were significantly decreased.
- Does roasting increase lipid oxidation?
- Roasting appeared to increase lipid oxidation more than boiling or sous-vide (about 13-fold increase of hydroperoxides measured by PV value, vs. 7.5- and 6-fold increase, respectively, as compared with R-meat). The increase in CD values and decrease of linoleic and PUFA contents indicated generation of conjugated diene hydroperoxides.
- Does cooking increase lipid content?
- Compared with the R-meat, cooking led to a significant (p < 0.05) increase of lipid content: sous-vide – 50%, boiling – 40%, and roasting – 14%. Increased lipid content in cooked lamb meat, also derived from HL (stewed, roasted and grilled), was reported by Campo et al. (2013).
- Does boiling and roasting affect oxidative stability of sesame seeds?
- Boiled appeared to be the best treatment method concerning oxidative stability. The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P < 0.05) during treatments.
- What are the effects of boiling and roasting seeds?
- During boiling and roasting of the seeds, high temperatures can facilitate lipid oxidation and nonenzymatic browning reactions, which can reduce the nutritional value of foods, causing the loss of essential fatty acids, essential aminoacids and carbohydrates.
