How does ecological cooking affect food functionality and palatability ?

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This research was accomplished to propose the right "ecology cooking" that can maintain functionality and palatability in order to realize the eco-friendly eating habits. Foods were cooked to get the similar hardness by several cooking procedures. CO2 discharge was calculated for each procedure, and the functionality and palatability of cooked foods were determined. Microwave oven cooking tended to decrease CO2 discharge compared to gas. However, microwave cooking with salt or soy sauce tended to increase CO2 discharges compared to other seasonings.