[1] Miglio C, Chiavaro E, Visconti A, et al.Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables[J]. Agric Food Chem, 2008, 56(01): 139-147. [2] Mazzeo T, N’Dri D, Chiavaro E, et al. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables[J]. Food Chemistry, 2011, 128(03): 627-633. [3] Hart D J, Scott K J.Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK[J]. Food Chemistry, 1995, 54(01): 101-111. [4] Aman R, Schieber A, Carle R.Effects of Heating and Illumination on Trans-Cis Isomerization and Degradation of β-Carotene and Lutein in Isolated Spinach Chloroplasts[J]. Agric Food Chem, 2005, 53(24): 9512-9518. [5] Ramesh M N.The performance evaluation of a continuous vegetable cooker[J]. International Journal of Food Science & Technology, 2001, 35(04): 377-384. [6] Ulla K, Merete E, Christensen L P, et al.Chromatographic Determination of Changes in Pigments in Spinach (Spinacia oleracea L.) During Processing[J]. Journal of Chromatographic Science, 2005, (09): 9. [7] Schwartz S J, Woo S L, Von Elbe J H. High-performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach[J]. Journal of Agricultural & Food Chemistry, 1981, 29(03): 533-535. [8] Bongoni R, Verkerk R, Steenbekkers B, et al.Evaluation of different cooking conditions on broccoli(Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance[J]. Plant Foods Human Nutrition, 2014, 69(03): 228-234. [9] Pellegrini N, Chiavaro E, Gardana C, et al.Effect of different cooking methods on color,phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables[J]. Agric Food Chem, 2010, 58(07): 4310-4321. [10] Zhong X, Dolan K D, Almenar E.Effect of steam able bag microwaving versus traditional cooking methods on nutritional preservation and physical properties of frozen vegetables: A case study on broccoli(Brassica oleracea)[J]. Innovative Food Science & Emerging Technologies, 2015, 31: 116-122. [11] 李雅慧, 张燕, 孙丰义, 等. 蒸制温度对老年蔬菜类易食食品质构特性的影响[J]. 中国食物与营养, 2019, 25(01): 36-38. [12] 周明晖, 刘书来, 丁玉庭. 中低温蒸汽处理对鲜切胡萝卜片减菌效果及其品质的影响[J].食品工业科技, 2012(01): 72-76. [13] Nugrahedi P Y, Dekker M, Widianarko B, et al.Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation[J]. Lwt-Food Science and Technology, 2016, 65: 421-427. [14] Lo C M, Grun I U, Taylor T A, et al.Blanching effects on the chemical composition and the cellular distribution of pectins in carrots[J]. Journal of Food Science, 2002, 67(09): 3321-3328. [15] Greve L C, McArdle R N, Gohlke J R, et al. Impact of heating on carrot firmness-changes in cell-wall components[J]. Journal of Agricultural and Food Chemistry, 1994, 42(12): 2900-2906. [16] Spence C, Levitan C A, Shankar M U, et al.Does Food Color Influence Taste and Flavor Perception in Humans?[J]. Chemosensory Perception, 2010, 3(01): 68-84. [17] Kim K I, Lee S Y, Hwang I G, et al.Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements[J]. Korean J Food Sci Anim Resour, 2015, 35(04): 441-448. [18] 王璐, 韩衍青, 杨伯冰, 等. 超高压处理对冷却牛肉色泽稳定性的影响[J]. 食品工业科技, 2015, (02): 138-142. [19] Cava R, Ladero L, González S, et al.Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage[J]. Innovative Food Science & Emerging Technologies, 2009, 10(01): 76-81. [20] Zajac M, Kacik S, Palka K, et al.Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven[J]. Acta Sci Pol Technol Aliment, 2015, 14(04): 303-312. [21] Wang R, Huang F, Zhang L, et al.Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking[J]. International Journal of Food Science & Technology, 2019, 54(10): 2821-2830. [22] Yang W, Shi W, Zhou S, et al.Research on the changes of water-soluble flavor substances in grass carp during steaming[J]. Food Biochem, 2019, 43(11): e12993. [23] 张立彦, 吴兵, 包丽坤. 加热对三黄鸡胸肉嫩度、质构及微观结构的影响[J]. 华南理工大学学报(自然科学版), 2012, 40(08): 116-121. [24] 吴兵, 张立彦. 加热对三黄鸡腿肉特性的影响研究[J]. 食品工业科技, 2011, 32(05): 108-112. [25] Wattanachant S, Benjakul S, Ledward D A.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J]. Food Chemistry, 2005, 93(02): 337-348. [26] 任国艳, 曹利, 王玉琴, 等. 不同烹调方式对羊肉品质的影响[J]. 食品科学, 2016(37): 30. [27] 沈清, 闻海珍, 王梦婷, 等. 蒸制方式和时间对梅干菜扣肉感官和营养品质的影响[J]. 中国食品学报, 2019, 19(09): 72-82. [28] Gluchowski A, Czarniecka-Skubina E, Wasiak-Zys G, et al.Effect of various cooking methods on technological and sensory quality of Atlantic Salmon(Salmo salar)[J]. Foods, 2019, 8(08): 323. [29] Kong F, Tang J, Rasco B, et al.Kinetics of salmon quality changes during thermal processing[J]. Journal of Food Engineering, 2007, 83(04): 510-520. [30] Ovissipour M, Rasco B, Tang J, et al.Kinetics of protein degradation and physical changes in thermally processed Atlantic Salmon(Salmo salar)[J]. Food and Bioprocess Technology, 2017, 10(10): 1865-1882. [31] Dai Y, Miao J, Yuan S Z, et al.Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking[J]. Meat Science, 2013, 93(04): 898-905. [32] Bono G, Gai F, Peiretti P G, et al.Chemical and nutritional characterisation of the Central Mediterranean Giant red shrimp(Aristaeomorpha foliacea): Influence of trophic and geographical factors on flesh quality[J]. Food Chemistry, 2012, 130(01): 104-110. [33] Niamnuy C, Devahastin S, Soponronnarit S.Quality changes of shrimp during boiling in salt solution[J]. Food Science, 2007, 72(05): S289-297. [34] Martínez-Alvarez O, López-Caballero M E, Gómez-Guillén M C, et al. The effect of several cooking treatments on subsequent chilled storage of thawed deep water pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas[J]. LWT-Food Science and Technology, 2009, 42(08): 1335-1344. [35] Larsen D, Quek S-Y, Eyres L.Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties[J]. LWT-Food Science and Technology, 2011, 44(08): 1814-1820. |