Comparisons of methods for calculating retention of nutrients in cooked foods.
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Effect of processing on composition changes of selected spices.Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties.Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids.Retention of provitamin a carotenoids in staple crops targeted for biofortification in Africa: cassava, maize and sweet potato.Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block.Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.Provitamin A carotenoids in biofortified maize and their retention during processing and preparation of South African maize foods.Degummed crude canola oil, sire breed and gender effects on intramuscular long-chain omega-3 fatty acid properties of raw and cooked lamb meat.The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.Development and quality assessment of carrageenan incorporated low fat chevon patties.Characteristics of chicken nuggets as affected by added fat and variable salt contents.Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties.Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product.Carotenoids retention and in vitro iron bioavailability of traditional cowpea leaf dishes of rural Tanzania.Nutritional composition of commonly consumed composite dishes in Trinidad.Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials.A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods.Nutrient composition and retention in whole turkeys with and without added solution.Low oxygen and inert gas processing of foods.Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.Nutrient losses and gains during frying: a review.Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs.Determination of Polychlorinated Biphenyls in Aegean Fish and SeafoodPrestige and Prejudice: The Role of Long Distance Big Game Hunting as an Optimal Foraging Decision
P2860
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P2860
Comparisons of methods for calculating retention of nutrients in cooked foods.
description
1975 nî lūn-bûn
@nan
1975年の論文
@ja
1975年学术文章
@wuu
1975年学术文章
@zh
1975年学术文章
@zh-cn
1975年学术文章
@zh-hans
1975年学术文章
@zh-my
1975年学术文章
@zh-sg
1975年學術文章
@yue
1975年學術文章
@zh-hant
name
Comparisons of methods for calculating retention of nutrients in cooked foods.
@en
Comparisons of methods for calculating retention of nutrients in cooked foods.
@nl
type
label
Comparisons of methods for calculating retention of nutrients in cooked foods.
@en
Comparisons of methods for calculating retention of nutrients in cooked foods.
@nl
prefLabel
Comparisons of methods for calculating retention of nutrients in cooked foods.
@en
Comparisons of methods for calculating retention of nutrients in cooked foods.
@nl
P2093
P356
P1476
Comparisons of methods for calculating retention of nutrients in cooked foods.
@en
P2093
P304
P356
10.1021/JF60202A021
P407
P577
1975-11-01T00:00:00Z