Development of efficient designs of cooking systems. III. Kinetics of cooking and quality of cooked food, including nutrients, anti-nutrients, taste, and flavor
Part III of the series on cooking systems presents a qualitative description of cooking methods such as open pan cooking, pressure cooking, steam cooking, solar energy-based cooking, microwave cooking, etc. A large number of chemical and physical changes occur during the process of cooking. These ch...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Published: |
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/35519 |