Research on the Impact of Modern Cooking Techniques on Food Nutritional Components
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.
modern cooking techniquesfood nutritional componentsdietary fiber optimizationnutritional retention and safety
万方数据
维普
