Research on the Influence of Cooking Methods on the Nutritional Composition of Ingredients
This paper analyzes the effects of three common cooking methods,boiling,steaming and stir-frying,on the nutrient composition of ingredients,and finds that boiling is prone to protein denaturation,fat oxidation and vitamin loss,steaming retains some minerals but with serious loss of vitamin C,and stir-frying may lead to excessive destruction of proteins and fats.To protect the nutrients of ingredients,the strategies of low temperature cooking,rational matching of acid and alkaline media,and optimization of cooking time and heat were proposed.These measures aim to minimize the loss of nutrients during cooking,improve the nutritional value of food,and provide scientific cooking advice.
cooking methodsnutrient compositionnutrient losslow temperature cookingacid and alkaline media
万方数据
维普
