| 摘要 |
The invention relates to a method for cooking a food and for evaluating the preservation of the nutritional properties thereof. It comprises the following steps: - providing at least two raw samples of the food, - predefining for the first of these samples at least one cooking time (t1, t2) and a cooking protocol including, during this time, energy (P1)-regulated and/or temperature (T1)-regulated cooking in contact with a heating surface heated by means of a heating device; - cooking the first sample according to said cooking protocol, for said predefined cooking time (t1), then, - carrying out: * an assay of nutrients contained in the cooked first sample, and * an assay of nutrients contained in the second sample, and - comparing the assays with one another. |
