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Keyword [Cooking Methods]
Result: 21 - 40 | Page: 2 of 3
21. Study On Exposure Level Of Acrylamide In Chinese Cuisine
22. Study On The Comparison Of Different Home Cooking Methods Of Strong-fiber-sense Vegetables Which Are Suitable For The Elderly With Masticatory Disorders
23. Effect Of Cooking Methods And Simulating The Gastrointestinal Environment In Vitro On The Content Of Glucoraphanin And Sulforaphane In Broccoli
24. Optimization Of Fresh-cut Process And Nutrition Function Of Sweet Potato
25. Effect Of Cooking On Starch Structure And Digestibility Of Potato And Purple Yam
26. Research On Emission Characteristics Of Particulate Components From Cooking Fume
27. Effect Of Cooking And Storage Methods On Resistant Starch Content And Probiotic Function Of Noodles
28. Effect Of Cooking Methods On Phenolic Acid Composition,Antioxidant Activity And Starch Digestibility Of Triticale
29. Effect Of Extraction Methods,cooking Methods And Digestion Matrix On The Composition And Function Of Phenolics And Starch Of Rice(Oryza Sativa L.)
30. Study On The Water Holding Capacity Changes Of Pork In Different Cooking Methods
31. Study On The Quality Of Dry Aged Lamb And Its Processing Suitability
32. Effect Of Different Cooking Methods On Antioxidant Activities And Amylase And Glucoside Activities Of Phenolic Compounds In Brown Rice
33. Study On The Effect Of Pretreatment And Cooking Methods On The Quality And Storage Characteristics Of Red Rice
34. Effect Of Different Cooking Methods On Quality And Purine Content Of Lamb
35. Study On The Effect Of Different Cooking Methods On The Characteristics Of Buckwheat Protein
36. Effect Of Cooking Methods On The Quality And Oxidative Properties Of Chicken PSE-like Meat And Normal Meat
37. Effects Of Cooking Methods On Antioxidant And Hypoglycemic Activities Of Brown Rice Phenolics And The Development Of Brown Rice Soft Cracker
38. Effect Of Different Cooking Methods On Quality And Structure Properties Of Yam
39. Comparison And Study On The Nutritional And Sensory Qualities Of The Mud Crab(Scylla Paramamosain) From Different Sources,Growth Forms And Cooking Methods
40. Effect Of Cooking And Reheating Methods On The Quality Of Lentinus Edodes Soups And Prediction Of Shelf Life Of Lentinus Edodes Soups Products
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