Paper | Material | Cooking (min.) time | Temperature (°C) | Isotopic effect of cooking process |
---|---|---|---|---|
Food (vegetables) water vs initial water | 20 | min. 100 | +6.2 ‰ | |
+2.2 ‰ (chicken) | ||||
Food (meat) water vs initial water | 20 | min. 100 | +2.8 ‰ (beef) | |
+3.7 ‰ (mackerel) | ||||
Food (rice, lentils) water vs initial water | 20 | min. 100 | +2.6 ‰ | |
Vegetables and meat | 60 | min. 100 | +4.0 ‰ | |
Vegetables and meat | 180 | min. 100 | +10.1 ‰ | |
Sweet potato | 300 | 125 | +3.0 ‰ | |
Sweet potato | 300 | 150 | +6.0 ‰ | |
Meat | 270 | 125 | +1.1 ‰ |