Search results for "cooked"
showing 10 items of 11 documents
Tomato sauce enriched with olive oil exerts greater effects on cardiovascular disease risk factors than raw tomato and tomato sauce: a randomized tri…
2016
Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT), tomato sauce (TS) and tomato sauce with refined olive oil (TSOO) on cardiovascular disease risk factors. We performed an open, prospectiv…
Review: the Use of Electromyography on Food Texture Assessment
2001
Sensory evaluation (SE) involves evoking, measuring and interpreting human responses to the properties of foods. Among these properties texture is an important one for food acceptability. Texture is mainly perceived through mastication, a process that changes food characteristics throughout time by comminuting and salivation. Electromyography (EMG) has emerged as a new tool in sensory evaluation mainly for assessing texture characteristics. Thus, it is interesting to analyze the knowledge so far generated and the procedures employed. Bipolar surface electrodes are placed on the four main masticatory muscles (masseter right-left and temporalis right-left) and their electric activity recorded…
Fruit and vegetable consumption among 3–5-year-old Finnish children and their parents: Is there an association?
2020
Abstract This study investigated the association between the home food environment and the consumption frequency of raw and cooked vegetables, berries and fruit among 3–5-year-old children and their mothers and fathers. The target group consisted of 3–5-year-old children (N = 114) attending public early childhood education and care, and their parents (N = 100). Cross-sectional data were collected from the parents with questionnaires assessing the home food environment, children and parents’ vegetable, berry and fruit consumption, and food neophobia. Linear mixed-effects models and principal component analysis were used to examine the association of parental consumption and the home food env…
Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and saf…
2018
Abstract Background Cooked ready-to-eat (RTE) meat products are subjected to contamination of spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria monocytogenes. These microorganisms contaminate cooked RTE meat products after the cooking step and may further grow during shelf-life potentially leading to spoilage or foodborne diseases, respectively. In the current context of salt, fat and chemical preservatives reduction in meat products formulations, a combined strategy that considers the development of more robust formulations, active packaging and the use of non-thermal post-packaging decontamination strategies seems required to ensure shelf-stable and safe …
THE MARKET FOR ALTERNATIVE SPECIES OF SHRIMP (PARAPENEUS LONGIROSTRIS) MINIMALLY PROCESSED TO INCREAS THE SHELF LIFE
2012
A reason that has put at the center of attention the crustaceans has been the growing demand for fast food products to which these fishes are particularly suitable. This paper proposes for the first time the use of the species of shrimp Parapeneus longirostris of the Mediterranean sea to realize precooked trays of V range and analyze the evolution of the process of melanosis with respect to commercial products in general coming from the Atlantic Ocean.
Il cibo come mezzo per una convivenza ostipitale. Gli equilibri fragili del cotto e del crudo fra migranti e popolazione autoctona in un mercato di P…
2021
In questo articolo le ricercatrici riesaminano il concetto di ostipilità (Derrida, 2000) alla luce della cultura materiale, del cibo e delle pratiche alimentari connesse, per analizzare i collegamenti tra cibo, appartenenza e commensalità. L’osservazione partecipante e le interviste semi-strutturate di questa ricerca hanno permesso di segnare i confini del mercato di Ballarò, di individuare le tipologie di attività commerciale, fondate sul “cotto” e/o sul “crudo”, che contraddistinguono le diverse aree di mercato, come pure le forme di “convivenza armata” in atto fra autoctoni e migranti. Se il cibo cotto è ospitale a determinate condizioni, il cibo crudo ha maggiori probabilità di stabilir…
The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices
2021
The quantitative maps results show that the sodium distribution is more heterogeneous in the carrot salted after cooking than in the carrot salted during cooking The salt diffusion during 5 hours after the 20 minutes of cooking for cooked carrot either salted during cooking or salted after cooking show an homogenization of the sodium
Impact flavor compounds in cooked rice cultivars from the Camargue area (France)
2010
International audience; Rice from two scented (Aychade, Fidji) and one nonscented (Ruille) cultivars from Camargue area (France) together with one Asian scented rice (Thai) were cooked and volatile compounds were extracted by dichloromethane/pentane (1;2, v/v) solvent mixture. 40 odorous compounds were noticed during GC-O analysis of the organic extracts, amongst which oct-1-en-3-one and 2-acetyl-1-pyrroline were altmost constantly perceived. Hierarchical cluster analysis (HCA) of perceived odours enabled to distinguish the groups of rice cultivars. 60 compounds were identified and quantified by GC-MS. New odour-active components of cooked rice were detected for the first time including oct…
Impact flavor compounds in cooked rice cultivars from Camargue area (France)
2008
International audience; Efforts have been undertaken for the last decades to promote the production of scented rice cultivars in Camargue, a traditional rice cultivation area in the south of France. Volatile compounds of cooked rice from two scented Camargue rice cultivars (Aychade and Fidji) were analysed and compared to that of a marketed Asian scented rice one (Thai)(1). Additionally volatile analysis from a cooked rice of a non-scented cultivar (Ruille) grown in Camargue was performed. (...)
Fruit and vegetable consumption among 3–5-year-old Finnish children and their parents : is there an association?
2020
This study investigated the association between the home food environment and the consumption frequency of raw and cooked vegetables, berries and fruit among 3–5-year-old children and their mothers and fathers. The target group consisted of 3–5-year-old children (N=114) attending public early childhood education and care, and their parents (N=100). Cross-sectional data were collected from the parents with questionnaires assessing the home food environment, children and parents’ vegetable, berry and fruit consumption, and food neophobia. Linear mixed-effects models and principal component analysis were used to examine the association of parental consumption and the home food environment with…