Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products ...

Germination is a method that can modify the presence of nutrients and antinutrients in legume seeds. In this study, the changes in trypsin inhibitors activity (TIA), phytic acid, tannins, ascorbic acid, thiamine, protein digestibility and minerals in germinated black beans (Phaseolus vulgaris L.), white beans (Phaseolus vulgaris L.) and pigeon beans (Cajanus cajan L. Millsp) were evaluated. The...

Edamame, also called mao dou in China, is a large-seeded (seed dry wt. >250 mg/seed) green vegetable soybean [Glycine max (L.) Merr., Fabaceae] cooked and served in pods as snack-like peanuts (Arachis hypogaea) (Shurtleff 2001). In Asia, where edamame is an important vegetable (Fig. 1), farmers harvest stems with fresh green pods before full maturity when pods are fully filled, nearly 80% matur...

BACKGROUND Because iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in Brazil, is essential, especially for the low-income people who experience a deficiency of these minerals in their diet. OBJECTIVES This study aimed to evaluate the effect of cooking methods by measuring the iron and zinc cont...

16 Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 17 4 °C for 24 h and reheating to 65 °C significantly reduced starch digestibility and postprandial 18 glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice 19 varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences...

Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content. This study aimed to determine the effect of cooling of cooked white rice on resistant starch content and glycemic response in healthy subjects. Resistant starch contents were analyzed on freshly cooked white rice (control rice), cooked white rice cooled for 10 hours at room temperature (te...

Cholesterol-lowering potential of foods and food fractions have been evaluated by determining ☆ The mention of are endorsed or recom other firms or similar ⁎ Corresponding a E-mail address: ts 0271-5317/$ – see fro doi:10.1016/j.nutres.2 their bile acid–binding potential. Reducing bile acid recirculation lowers cholesterol by reducing fat absorption and use of cholesterol to synthesize bile aci...

BACKGROUND The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. OBJECTIVES The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. METHODS Zinc and iron bioaccessibilities in cowpea samples were determined based on an...

Five healthy volunteers and six patients with Parkinson's disease (PD) ate 250 g cooked broad beans after 12 hours without treatment. During the next four hours a substantial clinical improvement was noted, three patients showed severe dyskinesias, and plasma levodopa concentrations rose.