pressure-cooked
Selected indexed studies
- Nutritional quality of microwave-cooked and pressure-cooked legumes. (Int J Food Sci Nutr, 2004) [PMID:15762308]
- Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean. (J Food Sci Technol, 2022) [PMID:35068570]
- Investigation on Furan Levels in Pressure-Cooked Foods. (Int J Food Sci, 2013) [PMID:26962536]
_Worker-drafted node — pending editorial review._
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Sources
- Nutritional quality of microwave-cooked and pressure-cooked legumes. (2004) pubmed
- Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean. (2022) pubmed
- Investigation on Furan Levels in Pressure-Cooked Foods. (2013) pubmed
- Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin. (2022) pubmed
- Pressure cooked urea-cassava meal for lambs consuming low quality hay. (1972) pubmed
- Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat. (2023) pubmed
- The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics. (2022) pubmed
- A pressure-cooked non-moulding adhesive flour paste. (1949) pubmed
- Effect of Cooking on Speciation and In Vitro Bioaccessibility of Hg and As from Rice, Using Ordinary and Pressure Cookers. (2019) pubmed
- Isolation and identification of pyrazines present in pressure-cooked beef. (1973) pubmed