Food Preservation

Physico-Chemical and Sensory Quality Criteria of Green Beans (Phaseolus vulgaris, L.)

“…There was no noticeable change in pH between the sizes, although BINA had higher values than STRIKE ( Table 2). It should be noted that chlorophylls are sensitive to acids and if large quantities of malic acid are accumulated in the vacuoles of the vegetable undesirable changes in green colour may occur during cooking or processing (20). AIS has been used as a maturity index for peas, since this parameter indicates protein, fibre and starch content (21).…”

The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking

“…Nutritionists and others (Penfield and Campbell 1990;Stahl 1989) tell us that by processing tissues in this way, people may do one (or all) of several things. They advance the digestion process, so that more energy and nutrients can be obtained from any one mouthful of food.…”

“…Cooking encompasses many activities (Medved 1986;Penfield and Campbell 1990;Stahl 1989). It may entail mechanically grinding or pulverizing tissues to increase the surface area over which various physical or chemical processes operate.…”

“…As already mentioned, the thermal processing has three effects on food (Penfield and Campbell 1990): increasing its nutrient density; detoxifying it and removing pathogens and other sources of illness; and, extending its shelf life. (Of course, cooking also enhances the flavor of foods, an observation that begs the question of how selection operated to make some processed foods palatable to humans and others not.)…”

Modulated differential photoacoustic cell to study the gelatinization in a starch-water suspension

“…3 In this process the intermolecular bonds of starch molecules break down and the crystalline structure of the starch is disrupted allowing the water absorption. Gelatinization is important because it changes the texture and the taste of starch and makes it easier to digest.…”