Development of efficient designs of cooking systems. III. Kinetics of cooking and quality of cooked food, including nutrients, anti-nutrients, taste, and flavor

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...

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Bibliographic Details
Main Authors: Singhal, R., Pandit, A., Joshi, J., Patel, S., Danao, S., Shinde, Yogesh, Gudekar, A., Bineesh, N., Tarade, K.
Format: Journal Article
Published: 2012
Online Access:http://hdl.handle.net/20.500.11937/35519

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