Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “COOKING”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 37 records · Page 2Linked to original sources
PubMed2006

Differential effects of cooked beans and cooked lentils on protein metabolism in intestine and muscle in growing rats.

AIMS: The effect of diets based on cooked beans or lentils on protein metabolism in intestines and muscles was studied in rats. METHOD: The cooked seeds were used as the unique protein source in balanced diets (containing 229 and 190 g of crude protein per kg dry matter) fed to young growing rats for 20 days. Their effects were compared with those of the control casein diet in pair-fed rats. Protein synthesis rates in small and large intestines and in gastrocnemius and soleus muscles were determined in vivo, in a fed state, by the flooding dose method, using 13C-valine. RESULTS: In the small and large intestine tissues of the legume fed groups, protein, RNA relative masses (mg.100 g BM(-1)) and protein synthesis rates (FSR and ASR) were higher than in the control rats (p < 0.05). In gastrocnemius and soleus muscles,protein and RNA contents (in mg) and protein synthesis rates were significantly (p < 0.05) lower in the legume-fed groups than in the control rats. CONCLUSION: The chronic intake of cooked legumes increased protein synthesis rates in intestinal tissues and decreased them in muscles. This effect was greater for beans than for lentils in the large intestine and in gastrocnemius muscle.

Animals↗
PubMed1982

Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.

A survey of mutagen formation during the cooking of a variety of protein-rich foods that are minor sources of protein intake in the American diet is reported (see Bjeldanes, Morris, Felton et al. (1982) for survey of major protein foods). Milk, cheese, tofu and organ meats showed negligible mutagen formation except following high-temperature cooking for long periods of time. Even under the most extreme conditions, tofu, cheese and milk exhibited fewer than 500 Ames/Salmonella typhimurium revertants/100 g equivalents (wet weight of uncooked food), and organ meats only double that amount. Beans showed low mutagen formation after boiling and boiling followed by frying (with and without oil). Only boiling of beans followed by baking for 1 hr gave appreciable mutagenicity (3650 revertants/100g equivalents). Seafood samples gave a variety of results: red snapper, salmon, trout, halibut and rock cod all gave more than 1000 revertants/100 g wet weight equivalents when pan-fried or griddle-fried for about 6 min/side. Baked or poached rock and deep-fried shrimp showed no significant mutagen formation. Broiled lamb chops showed mutagen formation similar to that in red meats tested in the preceding paper: 16,000 revertants/100 g equivalents. These findings show that as measured by bioassay in S. typhimurium, most of the foods that are minor sources of protein in the American diet are also minor sources of cooking-induced mutagens.

Animals↗
PubMed1994

Effects of infrared radiation, solar cooking and microwave cooking on alpha-amylase inhibitor in sorghum (Sorghum bicolor L.).

Three domestic cooking methods were studied in alpha-amylase inhibitory activity in sorghum grains. In all the treatments, overnight soaked seeds lost amylase inhibitory activity much faster. All the three treatments reduced the inhibitory activity. Use of solar cooker for reducing amylase inhibitory activity works out very economically and efficiently. Microwave cooking eliminates amylase inhibitory activity within 5 minutes.

Cooking↗
PubMed1995

High-concentration ethanol production from cooked corn starch by using medium-temperature cooking process.

An improved process for high-concentration ethanol production from cooked corn starch by Saccharomyces sp. W4 has been well developed. Simultaneous cooking and liquefaction of corn starch were performed by using thermophilic alpha-amylase at 95 degrees to 105 degrees C. The mash was then saccharified at 60 degrees C by using high-efficiency glucoamylase. Saccharomyces sp. W4 could produce 18.3% (v/v) ethanol at 30 degrees C within 60 hrs, with 1.2% reducing sugar and 4.1% total sugar remaining in the fermented mash. It was found that ammonium sulfate could accelerate the fermentation rate. When 0.9 g of ammonium sulfate was added to 280 mL of the fermentation media, 18.9% (v/v) ethanol could be reached in the mash after 50 hrs of fermentation, leaving 0.27% reducing sugar and 3.1% total sugar in the fermented media.

Ammonium Sulfate↗
PubMed1981

Mutagens from the cooking of food. I. Improved extraction and characterization of mutagenic fractions from cooked ground beef.

Ground beef was fried at 200 degrees C (392 degrees F) to a well-done, non-charred state, and the extracted organic base fraction was found to be highly mutagenic in Salmonella strain TA1538 (6300 revertants/100 g equivalent, gE, fresh weight). The neutral and acidic extracts showed no mutagenic activity in any of the 5 standard strains of Salmonella. A new procedure based upon extraction and protein precipitation with acetone is described, which is simpler and more efficient than previously described methods. The organic base fraction was mutagenic only in Salmonella strains TA1537, TA1538, and TA98, all sensitive to frameshift mutations. Strains sensitive to base-substitution mutations showed no activity. Metabolic activation was an absolute requirement for mutagenesis; however cell toxicity was decreased by the presence of S9 activation mixture. After normal cooking, more than 20 times as much mutagenic material remained in the meat as was recovered in the pan grease and vapors. The results confirm that mutagens are formed under conventional frying conditions, and show that mutagen can be isolated by an improved extraction method.

Animals↗
PubMed2002

Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring.

The aim of this study was to examine the changes which occur under the influence of different heating methods in the compositions of fatty acids and selected fat quality indicators in fillets of herring. The results that are compared herein were obtained via conventional culinary techniques and using microwave radiation. Culinary processes like boiling, grilling and frying, whether done conventionally or with a microwave oven, did not lead to a reduction in the n-3 polyunsaturated fatty acids (PUFAs) fraction of the total fatty acids, indicating that these fatty acids have a high durability and a low susceptibility to thermal oxidative processes. The culinary processes used in this study also had an insignificant influence on the fat quality indicators--the peroxide and anisidine value. The fat quality indicators in herring, both after conventional and microwave heating, differ little, and indicate a low content of primary and secondary products of oxidation.

Animals↗