Sentences with phrase «decreased during the cooking process»

Not exact matches

Although the cooking process that occurs during extrusion or retort increases starch and protein digestibility, excessive temperature, pressure, or processing time leads to decreased protein and amino acid digestibility.

In conclusion, our study suggests that the risk of GC decreased with high consumption of fresh vegetables and fruits, whereas high consumption of foods rich in nitrate and carcinogenic substances produced during the cooking process increased the risk of GC.»