Characterization of dry aged lamb eating quality at different aging conditions and cooking methods

2022 ◽  
Author(s):  
Xu Wang ◽  
Li Chen ◽  
Chi Ren ◽  
Yuqiang Bai ◽  
Yejun Zhang ◽  
...  
Keyword(s):  
Eating Quality ◽  
Cooking Methods ◽  
Aging Conditions

scholarly journals Lectin Sequence Distribution in QTLs from Rice (Oryza sativa) Suggest A Role in Morphological Traits and Stress Responses

2019 ◽  
Vol 20 (2) ◽  
pp. 437
Author(s):  
Mariya Tsaneva ◽  
Kristof De Schutter ◽  
Bruno Verstraeten ◽  
Els J.M. Van Damme
Keyword(s):  
Oryza Sativa ◽  
Stress Responses ◽  
Biotic Resistance ◽  
Eating Quality ◽  
Defense Proteins ◽  
Genetic Method ◽  
Biotic Stresses ◽  
Yield Information ◽  
As Stress

Rice (Oryza sativa) is one of the main staple crops worldwide but suffers from important yield losses due to different abiotic and biotic stresses. Analysis of quantitative trait loci (QTL) is a classical genetic method which enables the creation of more resistant cultivars but does not yield information on the genes directly involved or responsible for the desired traits. Lectins are known as proteins with diverse functions in plants. Some of them are abundant proteins in seeds and are considered as storage/defense proteins while other lectins are known as stress-inducible proteins, implicated in stress perception and signal transduction as part of plant innate immunity. We investigated the distribution of lectin sequences in different QTL related to stress tolerance/resistance, morphology, and physiology through mapping of the lectin sequences and QTL regions on the chromosomes and subsequent statistical analysis. Furthermore, the domain structure and evolutionary relationships of the lectins in O. sativa spp. indica and japonica were investigated. Our results revealed that lectin sequences are statistically overrepresented in QTLs for (a)biotic resistance/tolerance as well as in QTLs related to economically important traits such as eating quality and sterility. These findings contribute to the characterization of the QTL sequences and can provide valuable information to the breeders.

scholarly journals Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables

2021 ◽  
Vol 33 (SP1) ◽  
pp. 150-162
Author(s):  
Nusrat Maqbool ◽  
Sajad Ahmad Sofi ◽  
Hilal A. Makroo ◽  
Shabir A. Mir ◽  
Darakshan Majid ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Total Phenolic ◽  
Eating Quality ◽  
Cooking Methods ◽  
Total Flavonoids ◽  
Microwave Cooking ◽  
Functional Components

The study aimed to evaluate the effect of boiling, air-frying and microwave methods of cooking on the phytochemical and antinutritional activity of some vegetables. Total phenolic content was the highest in kale (9.70 mg GAE/g) using air frying and in carrot using microwave (9.15 mg GAE/g) and boiling (5.16 mg GAE/g) methods. The cooking of vegetables for 15 min of air frying depicted a significant increase in total flavonoids. Oxalate content in vegetables were significantly reduced by air frying, tannins by boiling and saponin in microwave cooking. A significant decrease in oxalate content was observed in kale by air frying and boiling methods, in carrot by microwave cooking, and reduction in tannins in tomatoes by air frying and boiling methods.

scholarly journals Characterization of eating quality and starch properties of two Wx alleles japonica rice cultivars under different nitrogen treatments

2020 ◽  
Vol 19 (4) ◽  
pp. 988-998 ◽  
Author(s):  
Shuang-jie HUANG ◽  
Chun-fang ZHAO ◽  
Zhen ZHU ◽  
Li-hui ZHOU ◽  
Qing-huan ZHENG ◽  
...  
Keyword(s):  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Starch Properties ◽  
Nitrogen Treatments

Sol-Gel Synthesis And Characterization Of Molybdenum Oxide/Polypyrrole Hybrids

1999 ◽  
Vol 576 ◽  
Author(s):  
W. Dong ◽  
B. Dunn
Keyword(s):  
Electrical Conductivity ◽  
Sol Gel ◽  
Fold Increase ◽  
Synthesis And Characterization ◽  
Initial Increase ◽  
Aging Conditions ◽  
Alkoxide Precursor ◽  
Hybrid Aerogels ◽  
Sol Gel Synthesis

ABSTRACTMonolithic Mo oxide/polypyrrole hybrid aerogels and xerogels were successfully synthesized through sol-gel methods. The PPy formed appears to be β-substituted. A 100 fold increase in electrical conductivity was observed for the hybrids (4× 10–3 S/cm) as compared to the pristine MoO3 gels (2× 10–5 S/cm). An initial increase in Li+ intercalation capacity is also observed for the hybrid. The electrical conductivity and Li+ intercalation depend greatly on the concentration of Motrichloro alkoxide precursor and sol aging conditions. The hybrid aerogels have a density of 0.5 g/cc and a surface area of 120 m2/g. The as-formed gels are amorphous and crystallize to the orthorhombic MoO3 phase at 375°C.

scholarly journals Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 47
Author(s):  
Marta Gallego ◽  
Milagros Arnal ◽  
José Manuel Barat ◽  
Pau Talens
Keyword(s):  
Antioxidant Activity ◽  
Protein Digestibility ◽  
The Elderly ◽  
Cooking Methods ◽  
Protein Digestion ◽  
Future Design ◽  
The Matrix ◽  
Weak Gel ◽  
Protein Rich

Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three processing methods (ordinary cooking, pressure cooking, and microwave) and the evaluation of protein digestion and antioxidant activity during simulated gastrointestinal digestion (GID). The different cooking methods of legumes led to differences in the physicochemical properties of the pastes, as well as on the textural and viscoelastic characteristics, except for soybean samples, despite all the pastes presenting elastic properties and weak gel behavior. Cooking followed by GID improved the protein digestibility and antioxidant activity of the legumes, which was attributed to released peptides and amino acids more than free phenolics. However, the fate and extent at each digestion stage was different according to the legume type and cooking method, as it would be influenced by the matrix structure and interaction between components. This work has expanded knowledge about the properties, digestibility, and antioxidant activity of different cooked legumes for a future design of pastes.

Microwave Versus Conventional Cooking Methods: Effects on Food Quality Attributes1

1980 ◽  
Vol 43 (8) ◽  
pp. 633-637 ◽  
Author(s):  
DOROTHY L. HARRISON
Keyword(s):  
Microwave Heating ◽  
Food Quality ◽  
Early Research ◽  
Research Tool ◽  
Eating Quality ◽  
Cooking Methods ◽  
Heating Process ◽  
Conventional Methods ◽  
Side Dishes

Rapidly increasing ownership of domestic microwave ovens increases the importance of information on how these ovens are used, and the effects of microwave cookery on food quality. Microwave ovens are used primarily to cook or reheat side dishes and hot sandwiches. Many factors that affect microwave heating of food must be considered when adapting conventional cooking techniques to microwave cookery. Early research indicated that generally meat cooked by microwaves was rated lower in eating quality than meat cooked by conventional methods. Recent studies with meat that were designed for a volume heating process indicate that microwave cookery of meat has potential in the home and as a research tool

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