Library

feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Contents and retention of nutrients in raw and cooked (broiled, roasted and grilled to medium-well stage) ground beef patties were established. Fat levels of the raw patties were 18.4, 21.5, and 27.0%. Cooking yields were slightly lower and energy contents were higher for patties containing 27.0% fat than 18.4 or 21.5%. Total lipids, energy content, thiamin and pantothenic acid were the least retained nutrients while zinc was the highest. Generally, retentions after broiling or grilling were the same but were higher than after roasting. The polyunsaturated to saturated fatty acid ratios (P/S) rose slightly after cooking. For most nutrients, differences due to fat levels or cooking methods appear to be too small to be of practical nutritional significance.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...