Many plant foods, in particular vegetables, maintain their rigidity by the incorporation of polysaccharides such as cellulose and pectin in the plant walls. As with the degradation of starch, cellulose and pectin can also be broken down into their monosaccharide constituents during cooking, resulting in the substantial softening of foods containing these polysaccharides.
Foods containing polysaccharides such as cellulose and pectin e. The cooking methods that may result in polysaccharide degradation are boiling, frying, grilling, roasting and baking. Vitamins are essential nutrients, without which the body cannot function properly. There are two main types of vitamins; water-soluble and fat-soluble Table 4. As the name suggests, water-soluble vitamins are highly soluble in water and tend to be found in foods that have high water contents such as fruits and vegetables.
Similarly, fat-soluble vitamins are highly soluble in fat and tend to be found in foods that have high fat contents such as dairy products, vegetable oils and oily fish. The differences in vitamin solubility mean that the method by which foods are cooked has a substantial influence on the final vitamin content.
Due to their tendency to disperse in water, water-soluble vitamins in particular are heavily affected by cooking processes that involve immersing food in water for long periods of time e. In contrast, fat-soluble vitamins tend to be lost during cooking processes where foods are cooked in fat e. As well as the cooking medium, the length of heating can also affect the vitamin content of foods.
Both fat-soluble and water-soluble vitamins are susceptible to heat, with the latter being particularly sensitive. Short cooking methods such as stir-frying and blanching help to reduce the heat degradation of vitamins, compared to longer cooking methods such as roasting. Any foods containing vitamins e. The cooking methods that may result in the loss of vitamins are frying, boiling, grilling, steaming and roasting. As with vitamins, minerals are also essential nutrients, without which the body cannot function correctly.
There are two types of minerals, known as essential minerals and trace elements. Heating itself does not affect mineral levels but are usually leached if cooked in boiling water. Minerals tend to have a higher heat stability and are less affected by cooking methods which involve heating foods for longer periods of time.
Any foods containing minerals e. The cooking method that may result in the loss of minerals is boiling. Over recent years, it has become evident that cooking foods can lead to the generation of undesirable compounds. The generation of potential carcinogenic compounds has received particular attention due to the serious nature of their possible consequences.
Perhaps the most well known of these compounds are nitrosamines. Sodium nitrite is used for the curing of meat and the associated smoked taste, the prevention of bacterial growth and a desirable dark red colour. During cooking, nitrosamines are produced from nitrites and secondary amines. They are found in some smoked, grilled or fried foods, such as charred meat, and they can also be found in tobacco. Furan, formed by several pathways, is a volatile chemical that tends to evaporate quickly.
However, when it cannot escape for some reason e. Polycyclic Aromatic Hydrocarbons PAHs are produced when any incomplete combustion occurs, from grilling roasting and frying, but also smoking and drying dependant on fat content. Most PAHs are not carcinogenic, although a few are such as pyrene and benzo a pyrene.
Foods containing starch and protein e. The cooking methods that may result in the generation of undesirable compounds are frying, baking, grilling, smoking and roasting. Despite the fact that cooking can cause the generation of undesirable compounds, research has shown that cooking can also increase the formation of favourable molecules and the bio-availability of some antioxidants, such as lycopene.
Unlike heterocyclic amines and acrylamide, antioxidants are known to be beneficial to human health. Antioxidants are molecules that can slow down or prevent other molecules from undergoing reactions that can cause damage to human cells. Antioxidants are also generated during the Maillard Reaction.
Mostly starchy foods e. The cooking methods that may result in the generation of desirable compounds are frying, baking, grilling and roasting. Cooking therefore has a substantial impact on the final sensory organoleptic , nutritious and health properties of many different foods. Table 5 provides a summary of the main cooking methods and the effect they can have on the final characteristics of cooked food.
Polysaccharide degradation, loss of pigmentation, protein denaturation, polysaccharide gelatinisation, vitamin loss, mineral loss. The food industry in Europe is made up of approximately , companies and employs over 4 million people. The manufacturing of food products across Europe is diverse, varying from small-scale units, producing handmade products to large-scale, highly automated factories producing tonnes of products per day.
However, regardless of the volume of food being manufactured, the process is the same as that in the kitchen at home, but just on a larger scale. Indeed, the industrial processes are controlled, standardised and their impacts are known and monitored in order to maximise and give a consistent final product quality. Despite the massive diversity in the manufacturing of food products within Europe, the basic process by which a product is created, developed and manufactured is universal across the food industry.
To illustrate this, the following provides an overview of how a common food product, in this case a tomato pasta sauce, may be produced from the initial stages of development to large-scale production. The first stage of developing a new food product, or improving an existing one, is carried out in a kitchen. New recipes are generated and tested using the same equipment and quantities of ingredients that would be used in the kitchen at home.
During this stage, recipes may be modified many times until the desired final product is produced, so small-scale techniques are used to reduce food wastage and cooking time. The new tomato pasta sauce recipe is cooked using standard kitchen equipment e.
The quantities of vegetables, seasoning and the cooking time and temperature are modified several times before the desired flavour, texture and colour is obtained. Once the initial development stage is complete, the new recipe is produced on a larger scale to test if increasing the scale of manufacturing causes any changes to the final product. Scaling-up is usually done using small-scale versions of the equipment used in the factory, known as pilot level equipment. The tomato pasta sauce recipe is cooked using pilot level equipment e.
The cooking time and temperature of the pasta sauce are modified to accommodate the larger volume of food being cooked.
On completion of the pilot level stage, a factory trial may be carried out prior to actual full-scale production. This article reviews phenylalanine benefits, side effects, and sources.
Getting your meals delivered can save major time on meal prep. Numerous foods are marketed as healthy but contain hidden ingredients. Here are 14 "health foods" that aren't as nutritious as you thought. If you're considering adding or removing meat from your diet, you may wonder whether meat is healthy. This article explores the environmental and…. Health Conditions Discover Plan Connect. This article discusses the benefits of both raw and cooked foods.
What Is a Raw-Food Diet? Raw foods are foods that have not been cooked or processed. Summary: Raw food diets involve eating mostly raw fruits and vegetables. Cooking May Destroy Enzymes in Food. The food you eat also contains enzymes that aid digestion. Summary: Cooking foods deactivates the enzymes found in them. Raw foods may be richer in certain nutrients than cooked foods.
Summary: Some nutrients, particularly water-soluble vitamins, are lost during the cooking process. Summary: Cooked foods are easier to chew and digest than raw foods.
Beta-carotene is a powerful antioxidant that the body converts into vitamin A. Lycopene has been associated with a decreased risk of prostate cancer in men and lower risk of heart disease 23 , Summary: Cooking your vegetables may make certain antioxidants more available to your body than they are in raw foods.
Cooking Kills off Harmful Bacteria and Microorganisms. Summary: Cooking food effectively kills bacteria that may cause food-borne illnesses. It May Depend on the Food. Neither a completely raw nor completely cooked diet can be justified by science. The truth is that whether food should be consumed raw or cooked may depend on the food. Here are a few examples of foods that are either healthier raw or healthier cooked: Foods That Are Healthier Raw Broccoli: Raw broccoli contains three times the amount of sulforaphane, a cancer-fighting plant compound, than cooked broccoli does 34 , Cabbage: Cooking cabbage destroys the enzyme myrosinase, which plays a role in cancer prevention.
If you choose to cook cabbage, do so for short periods Onions: Raw onion is an anti-platelet agent, which contributes to heart disease prevention. Cooking onions reduces this beneficial effect 37 , Garlic: Sulfur compounds found in raw garlic have anti-cancer properties. Cooking garlic destroys these sulfur compounds But beyond the details -- why we use certain spices or combine specific ingredients -- why do we cook at all? There are the classic answers: It tastes better, lasts longer, and can get rid of bacteria.
But in the past decade or so, there has been a growing discussion of whether we cook food because it makes digesting more efficient. Essentially, the argument is that cooking predigests food. Comments or queries about angling can be emailed to anglingcorrespondence daera-ni. If you have a comment or query about benefits, you will need to contact the government department or agency which handles that benefit.
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