This paper analyzes the effects of five modern cooking techniques on preserving food nutrients,discusses the advantages of low temperature and slow cooking in protecting heat sensitive ingredients,the softening effect of high pressure cooking on dietary fiber,the effect of gentle cooking in reducing the loss of water-soluble nutrients,and the application of molecular gastronomy in controlling nutrient loss,and the importance of air fryers in reducing fat intake.This paper provides scientific basis for optimizing food nutrition management and promoting green and healthy diet.
关键词
现代烹饪技艺/食品营养成分/膳食纤维优化/营养保留与安全
Key words
modern cooking techniques/food nutritional components/dietary fiber optimization/nutritional retention and safety
维普
万方数据