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Research progress on the effects of cooking method on the nutritional content of Chinese cuisine
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Jun-Jie DU, Jin-Chuan XU, Ya-Zhi CHEN, Hu-Ping YANG, Min ZHANG*
Journal of Food Safety & Quality | 2025, 16(14) : 251 - 259
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Journal of Food Safety & Quality | 2025, 16(14): 251-259
• Food Processing and Technology •
Research progress on the effects of cooking method on the nutritional content of Chinese cuisine
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Jun-Jie DU, Jin-Chuan XU, Ya-Zhi CHEN, Hu-Ping YANG, Min ZHANG*
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  • College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China
Published: 2025-07-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250118001
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With the rapid development of the modern catering industry, public awareness of dietary nutrition has significantly increased. Cooking method and the change of nutritional content of Chinese cuisine is a key issue in culinary science, and scientific and reasonable cooking method is essential for preserving the nutrients of the dishes. A comprehensive and systematic understanding of the characteristics of cooking methods is essential for elucidating its mechanism and minimizing nutrient loss during cooking. This paper reviewed recent research progress on the effect of cooking method on the nutritional content of Chinese cuisine. Analysis of the relevant literature demonstrated that cooking, as an important stage of food processing, not only altered the flavour and the texture of the dishes but also significantly effected their nutrient composition. This paper systematically examined the effect of water-based and oil-based cooking methods on the nutritional content of plant-based, animal-based and fungal-algal dishes in Chinese cuisine, so as to provide valuable insights for scientific cooking practices and nutritional dietary, which also offering critical data references for establishing intelligent nutrition databases.

cooking method  /  Chinese cuisine  /  nutrition  /  physicochemical properties
Jun-Jie DU, Jin-Chuan XU, Ya-Zhi CHEN, Hu-Ping YANG, Min ZHANG. Research progress on the effects of cooking method on the nutritional content of Chinese cuisine[J]. Journal of Food Safety & Quality, 2025 , 16 (14) : 251 -259 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250118001
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Year 2025 volume 16 Issue 14
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250118001
  • Receive Date：2025-01-18
  • Online Date：2026-01-07
  • Published：2025-07-25
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  • Received：2025-01-18
Affiliations
    College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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