Literature DB >> 1238446

Comparisons of methods for calculating retention of nutrients in cooked foods.

E W Murphy, P E Criner, B C Gray.   

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Year:  1975        PMID： 1238446     DOI： 10.1021/jf60202a021

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  43 in total

1.  Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block.

Authors:  A P Najeeb; P K Mandal; U K Pal
Journal:  J Food Sci Technol       Date:  2014-03-13       Impact factor: 2.701

2.  The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties.

Authors:  Elfadil E Babiker; Fahad Y Al-Juhaimi; Hesham A Alqah; Abdulraheem R Adisa; Oladipupo Q Adiamo; Isam A Mohamed Ahmed; Omer N Alsawmahi; Kashif Ghafoor; Mehmet M Ozcan
Journal:  J Food Sci Technol       Date:  2019-06-10       Impact factor: 2.701

3.  Development and quality assessment of carrageenan incorporated low fat chevon patties.

Authors:  N K Nayak; V Pathak
Journal:  J Food Sci Technol       Date:  2016-09-12       Impact factor: 2.701

4.  Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava.

Authors:  Katieli Martins Todisco; Natália Soares Janzantti; Adriana Barbosa Santos; Felipe Sestari Galli; Maria Aparecida Mauro
Journal:  J Food Sci Technol       Date:  2018-10-15       Impact factor: 2.701

5.  Effects of cooking methods on the β-carotene levels of selected plant food materials.

Authors:  Jung-Ah Shin; Yoonji Heo; Mimi Seo; Youngmin Choi; Ki-Teak Lee
Journal:  Food Sci Biotechnol       Date:  2016-08-31       Impact factor: 2.391

6.  Characteristics of chicken nuggets as affected by added fat and variable salt contents.

Authors:  K Yogesh; T Ahmad; G Manpreet; K Mangesh; P Das
Journal:  J Food Sci Technol       Date:  2012-01-26       Impact factor: 2.701

7.  Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging).

Authors:  L N F Aslinah; M Mat Yusoff; M R Ismail-Fitry
Journal:  J Food Sci Technol       Date:  2018-06-13       Impact factor: 2.701

8.  Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.

Authors:  Palestina Santana; Nurul Huda; Tajul Aris Yang
Journal:  J Food Sci Technol       Date:  2013-08-15       Impact factor: 2.701

9.  Reversed phase HPLC analysis of alpha- and beta-carotene from selected raw and cooked vegetables.

Authors:  J M Dietz; S Sri Kantha; J W Erdman
Journal:  Plant Foods Hum Nutr       Date:  1988       Impact factor: 3.921

10.  Provitamin A carotenoids in biofortified maize and their retention during processing and preparation of South African maize foods.

Authors:  Kirthee Pillay; Muthulisi Siwela; John Derera; Frederick J Veldman
Journal:  J Food Sci Technol       Date:  2011-10-14       Impact factor: 2.701
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