文章基本信息

标题：Comparison of Cooking without Added Water in Double-bottom Stainless Steel Pots with Conventional Cooking Methods
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作者：Mahir Çolakoğlu ; Meral Gönül ; Suzan Kıncal 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1984
卷号：9
期号：4
出版社：Association of Food Technology, Turkey
摘要：Cooking experiments on meat, potatoes and squash on stove showed that about 50% energy could be saved by cooking without added water along with better texture and flavor, and vitamin retentions can be increased by 11%-54% depending on the food and specific vitamin. Identical products were obtained by cooking meat in double-bottom pot without added water and cooking in the oven while 4.4 times more vitamin B₂ and 48% more iron is last.