Cargando…

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kim, Honggyun, Do, Hyun Wook, Chung, Heajung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686320/ https://www.ncbi.nlm.nih.gov/pubmed/29147085 http://dx.doi.org/10.5851/kosfa.2017.37.5.626

Ejemplares similares

Effect of Different Cooking Methods on Folate Content in Chicken Liver
por: Czarnowska-Kujawska, Marta, et al.
Publicado: (2020)

Essentials of Cooking
por: Caldwell, J. J., et al.
Publicado: (1872)

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
por: Bae, Su Min, et al.
Publicado: (2020)

Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking
por: Sridonpai, Piyanut, et al.
Publicado: (2023)

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions
por: Noh, Sin-Woo, et al.
Publicado: (2023)

Postprandial Glucose Response after Consuming Low-Carbohydrate, Low-Calorie Rice Cooked in a Carbohydrate-Reducing Rice Cooker
por: Ahn, Hyejin, et al.
Publicado: (2022)

Antioxidant Effect of Ocimum basilicum Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets
por: Nadeem, Hafiz Rehan, et al.
Publicado: (2022)

Quality changes in chicken livers during cooking
por: Qu, Zhi, et al.
Publicado: (2021)

Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors
por: Wu, Xianli, et al.
Publicado: (2019)

The Healthy Cooking Index does not Predict the Carotenoid Content of Home-Cooked Meals
por: Raber, Margaret, et al.
Publicado: (2020)

Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature
por: Magalhães, Gabriella Leite, et al.
Publicado: (2023)

Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking
por: Lucas, Celia, et al.
Publicado: (2022)

The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
por: Kim, Honggyun, et al.
Publicado: (2018)

RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods
por: Tian, Yu, et al.
Publicado: (2020)

Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry
por: Muhlisin,, et al.
Publicado: (2016)

Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking
por: Yuhara, Hitomi, et al.
Publicado: (2021)

Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains
por: Cartoni Mancinelli, A., et al.
Publicado: (2020)

Housekeepers, Cooks, and the Death-Rate
Publicado: (1918)

Retention of the Gastric Contents
por: Aaron, Charles D.
Publicado: (1913)

Cooking with CSound: part 1 woodwind and brass recipes
por: Horner, Andrew, et al.
Publicado: (2002)

Effects of Milling and Cooking Processes on the Deoxynivalenol Content in Wheat
por: Kushiro, Masayo
Publicado: (2008)

Effect of Cooking Method on Antioxidant Compound Contents in Cauliflower
por: Hwang, Eun-Sun
Publicado: (2019)

Breed and feed affect amino acid contents of egg yolk and eggshell color in chickens
por: Mori, Hiroki, et al.
Publicado: (2019)

Cooks and Cooking
Publicado: (1889)

Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking
por: Carvalho, Lucia M. J., et al.
Publicado: (2012)

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
por: Kim, Hack-Youn, et al.
Publicado: (2015)

The nitrate content of fresh and cooked vegetables and their health-related risks
por: Salehzadeh, Hamzeh, et al.
Publicado: (2020)

Fortification of Ogi with Whey Increases Essential Amino Acids Content of Fortified Product
por: Omole, J. O., et al.
Publicado: (2017)

The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS
por: Han, Fei, et al.
Publicado: (2021)

Hyperspectral Reflectance Imaging Technique for Visualization of Moisture Distribution in Cooked Chicken Breast
por: Kandpal, Lalit Mohan, et al.
Publicado: (2013)

Modeling for Predicting the Time to Detection of Staphylococcal Enterotoxin A in Cooked Chicken Product
por: Hu, Jieyun, et al.
Publicado: (2018)

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets
por: Pathera, Ashok K., et al.
Publicado: (2017)

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts
por: Bae, Su Min, et al.
Publicado: (2020)

Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods
por: Lakew, Aynalem, et al.
Publicado: (2022)

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
por: Lai, Jing, et al.
Publicado: (2022)

Retention of Carotenoids in Biofortified Maize Flour and β-Cryptoxanthin-Enhanced Eggs after Household Cooking
por: Sowa, Margaret, et al.
Publicado: (2017)

Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content
por: Rueda, Ángela Alcazar, et al.
Publicado: (2020)

A Résumé of Cases Treated According to Lister’s Antiseptic Method, in Cook County Hospital
por: Goldspohn, A.
Publicado: (1879)

Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change
por: Ahn, So-Hyun, et al.
Publicado: (2021)

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique
por: Gál, Robert, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_g8dbn8mm6k6u64pujua5sav0sh