Next Article in Journal
Determination of Eugenol Residues in Fish Tissue, Transport, and Temporary Water of Aquatic Product by Gas Chromatography–Tandem Mass Spectrometry with Application of the Electrospun Nanofibrous Membrane
Next Article in Special Issue
Structural Characteristic, Strong Antioxidant, and Anti-Gastric Cancer Investigations on an Oleoresin from Ginger (Zingiber officinale var. roscoe)
Previous Article in Journal / Special Issue
Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 13
Issue 2
10.3390/foods13020230
Review Report
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
Article
Peer-Review Record

Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling

Foods 2024, 13(2), 230; https://doi.org/10.3390/foods13020230
by Hua Li 1,*, Yurong Mao 1, Danni Ma 1, Hua Li 1, Ruixin Liu 1 and Sirithon Siriamornpun 2,3,*
Reviewer 2: Anonymous
Foods 2024, 13(2), 230; https://doi.org/10.3390/foods13020230
Submission received: 14 December 2023 / Revised: 6 January 2024 / Accepted: 9 January 2024 / Published: 11 January 2024
(This article belongs to the Special Issue Advances in Bioactive Compounds from Food on Human Health)

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The article is very well written, it is very interesting both from a scientific and technological point of view.

I suggest indicating the amount of raw material in kilograms used in this experiment and it is also suggested to insert a figure that helps the reader visualize how the experimental part was carried out step by step.

 

Author Response

Thank you for your kind advice. Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

Comments and Suggestions for Authors

Manuscript ID:        foods-2798771

Title:                      Impact of cooking methods on phenolic acid composition, anti-2 oxidant activity, and starch digestibility of Chinese triticale 3 porridges: a comparative study between atmospheric pressure 4 and high pressure boiling

 

Abstract

The abstract is specific and concise, but aim of the study should be reformulated for better understanding for readers. Moreover, sentence ‘ Our findings suggested that CHP may be a more suitable cooking method for lower-GI triticale porridge‘ does not refer to the studies carried out, and is a very far-reaching conclusion - it has no basis in the results obtained or the analyses carried out. It should be removed.

 

Introduction

The introduction is appropriate to the topic.

Materials and Methods

The ‘Material & Methods’ is correct. Information about, How many repetitions were made in every assay? should be added.

2.3. Short information about this methods should be added here, not only mentioned the reference.

2.6. GA – explain abbreviation in bracket

2.7. Nowadays, DAD detector could be followed by another eg. MS, to get more precise results. In my opinion authors should mention about it (mayve they plan it in their future studies…) in section Results or Discussion.

‘In vitro’ always in italic through the text – should be improved.

Results

The results were discussed adequately and sufficiently.

 

The ‘Conclusions’ are correct. 

Author Response

Thank you for your kind advice. Please see the attachment.

Author Response File: Author Response.docx

Back to TopTop