Works matching DE "BOILING (Cooking)"

Results: 106

Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households.

Published in:

Journal Advances of Nutrition Science & Technology (ANST), 2025, v. 5, n. 1/2, p. 26, doi. 10.15228/ANST.2025.v05.i01-2.p04

By:

Ghaffar, Fazia

Publication type:

Article

Buffalo meat composition as affected by different cooking methods.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 145, doi. 10.1016/j.fbp.2009.05.001

By:

Juárez, M.;
Failla, S.;
Ficco, A.;
Peña, F.;
Avilés, C.;
Poluillo, O.

Publication type:

Article

Specific features of the modeling of boiling-fluid flows.

Published in:

Fluid Dynamics, 2008, v. 43, n. 3, p. 390, doi. 10.1134/S0015462808030071

By:

Ivashnev, O.

Publication type:

Article

Aluminium dissolved from kitchen utensils.

Published in:

Bulletin of Environmental Contamination & Toxicology, 1994, v. 52, n. 3, p. 396, doi. 10.1007/BF00197827

By:

Nagy, E.;
Jobst, K.

Publication type:

Article

不同烹饪方式对淮山品质与功能成分的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 15, doi. 10.12161/j.issn.1005-6521.2021.13.003

By:

彭军炜;
邹金浩;
苏小军;
李清明

Publication type:

Article

Model-Based Estimate for Time-Dependent Apparent Diffusivity.

Published in:

Drying Technology, 2005, v. 23, n. 12, p. 2513, doi. 10.1080/07373930500340387

By:

Efremov, G.;
Kudra, T.

Publication type:

Article

Drying Characteristics In Superheated Steam Drying at Reduced Pressure.

Published in:

Drying Technology, 2005, v. 23, n. 12, p. 2437, doi. 10.1080/07373930500340684

By:

Sano, Akira;
Senda, Yoshitaka;
Oyama, Koji;
Tanigawara, Ryo;
Bando, Yoshiyuki;
Nakamura, Masaaki;
Sugimura, Yasuhiro;
Shibata, Masahito

Publication type:

Article

Comparison of Water Blanching and High Hydrostatic Pressure Effects on Drying Kinetics and Quality of Potato.

Published in:

Drying Technology, 2005, v. 23, n. 12, p. 2449, doi. 10.1080/07373930500340734

By:

Al-Khuseibi, MohammedK.;
Sablani, ShyamS.;
Perera, ConradO.

Publication type:

Article

Design and performance evaluation of solar cookers for developing countries: The case of Mutoyi, Burundi.

Published in:

International Journal of Energy Research, 2017, v. 41, n. 14, p. 2206, doi. 10.1002/er.3783

By:

Riva, Fabio;
Rocco, Matteo V.;
Gardumi, Francesco;
Bonamini, Giorgio;
Colombo, Emanuela

Publication type:

Article

Quality and Safety of Ready-to-Eat Golden Thistle (Scolymus hispanicus L.): A New Product for Traditional Italian Dishes.

Published in:

Plants (2223-7747), 2023, v. 12, n. 8, p. 1622, doi. 10.3390/plants12081622

By:

Sergio, Lucrezia;
Di Venere, Donato;
Gonnella, Maria;
D'Imperio, Massimiliano;
Baruzzi, Federico;
Pinto, Loris;
Boari, Francesca;
Cantore, Vito;
Candido, Vincenzo

Publication type:

Article

DEVELOPMENT OF BOX-TYPE SOLAR COOKER FROM LOCALLY SOURCED MATERIALS.

Published in:

Acta Technica Corviniensis - Bulletin of Engineering, 2023, v. 16, n. 3, p. 25

By:

ABUTU, Joseph;
KOJENG, F.;
MEDUPE, K.;
LAWAL, Sunday Albert

Publication type:

Article

A Potpourri of Fermi Problems.

Published in:

Resonance: Journal of Science Education, 2007, v. 12, n. 6, p. 58

By:

Pathak, Praveen;
Singh, Vijay A.;
Asnani, Himanshu

Publication type:

Article

THE SUGAR CAMP.

Published in:

Journal of Education, 1902, v. 55, n. 15, p. 235, doi. 10.1177/002205740205501510

By:

Warner, C. D.

Publication type:

Article

Rheological properties and structural changes in steamed and boiled abalone meat.

Published in:

Fisheries Science, 2002, v. 68, n. 3, p. 499, doi. 10.1046/j.1444-2906.2002.00454.x

By:

GAO, Xin;
TASHIRO, Yuri;
OGAWA, Hiroo

Publication type:

Article

Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 560, doi. 10.1111/j.1365-2621.2006.01504.x

By:

Sultana, Bushra;
Anwar, Farooq;
Iqbal, Shahid

Publication type:

Article

Influence of the Home Cooking Practices on the Bioactive Components of Two Important Edible Herbs- Amaranthus viridis and Amaranthus tricolor.

Published in:

International Journal of Pharmaceutical Investigation, 2021, v. 11, n. 1, p. 27, doi. 10.5530/ijpi.2021.1.6

By:

Roy, Debleena;
Mullick, Renia;
Chakraborty, Namrata;
Ghosh, Jayeesha;
Das, Debapriya;
Mallick, Bidisha;
Samanta, Dipu

Publication type:

Article

Turkey and all the trimmings.

Published in:: Chemistry & Industry, 2011, p. 24, doi. 10.1002/cind.7524_10.x
Publication type:: Article

Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC).

Published in:

Acta Aquatica Turcica, 2021, v. 17, n. 3, p. 361, doi. 10.22392/actaquatr.842738

By:

GÜVENİN, Demet;
TOKUR, Bahar;
KORKMAZ, Koray;
UÇAR, Yılmaz

Publication type:

Article

Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 526, doi. 10.12944/CRNFSJ.6.2.27

By:

ONGOL, MARTIN PATRICK;
OWINO, JOSEPH;
LUNG'AHO, MERCY;
DUSINGIZIMANA, THÉOGÉNE;
VASANTHAKAALAM, HILDA

Publication type:

Article

Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice.

Published in:

Foods, 2024, v. 13, n. 24, p. 4052, doi. 10.3390/foods13244052

By:

Arroqui, Cristina;
Horvitz, Sandra;
Noriega, María José;
Fernández-Pan, Idoya;
Ibañez, Francisco C.;
Vírseda, Paloma

Publication type:

Article

The Impact of Various Types of Cooking on the Fate of Hg and Se in Predatory Fish Species.

Published in:

Foods, 2024, v. 13, n. 3, p. 374, doi. 10.3390/foods13030374

By:

Ribeiro, Mariana;
Douis, Laurène;
Silva, José Armando Luísa da;
Castanheira, Isabel;
Leufroy, Axelle;
Jitaru, Petru

Publication type:

Article

Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions.

Published in:

Foods, 2020, v. 9, n. 7, p. 908, doi. 10.3390/foods9070908

By:

Liu, Yihan;
Ragaee, Sanaa;
Marcone, Massimo F.;
Abdel-Aal, El-Sayed M.

Publication type:

Article

Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant‐Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/2106508

By:

Samutsri, Wisutthana;
Thimthuad, Sujittra;
Yoshida, Mitsuru

Publication type:

Article

EFFECTS OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION OF FISH PAMPUS ARGENTEUS (WHITE POMFRET) IN IRAN.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 412, doi. 10.5219/1274

By:

Aberoumand, Ali

Publication type:

Article

Dietary Fibre as Functional Food.

Published in:: Oral Health (0974-3960), 2013, v. 7, n. 8, p. 33
Publication type:: Article

Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 4, p. 285, doi. 10.9755/ejfa.2016-12-1815

By:

Li-Yuan Zhou;
Wan Li;
Wen-Juan Pan;
Hussain, Sajid;
Ya Wang;
Wen-Qiang Guo;
Zheng-Nan Cai;
Wei-Wei Yang;
Dan-Dan Wang;
Yan Chen

Publication type:

Article

Effect of Cooking Vessel Composition on Fluoride.

Published in:

Journal of Dental Research, 1975, v. 54, n. 1, p. 192, doi. 10.1177/00220345750540012501

By:

FULL, C. A.;
PARKINS, FREDERICK M.

Publication type:

Article

EFFECT OF PROCESSING ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MAMMEE APPLE (Mammea americana L.) FRUIT.

Published in:

Agrociencia, 2014, v. 48, n. 4, p. 377

By:

Ordóñez-Santos, Luís E.;
Martínez-Álvarez, Gloria M.;
Vázquez-Riascos, Andrea M.

Publication type:

Article

Influence of the thickness of a wall and of its thermophysical characteristics on the critical heat flux in boiling.

Published in:

Journal of Engineering Physics & Thermophysics, 2009, v. 82, n. 6, p. 1175, doi. 10.1007/s10891-010-0301-y

By:

Gogonin, I.

Publication type:

Article

Interesting Demonstration. .

Published in:: Journal of Education, 1928, v. 108, n. 19, p. 484
Publication type:: Article

Fate of deoxynivalenol in contaminated wheat grain during preparation of Egyptian 'balila'.

Published in:

International Journal of Food Sciences & Nutrition, 2007, v. 58, n. 3, p. 169, doi. 10.1080/09637480601040997

By:

Ragab, Wafik S. M.;
Drusch, Stephan;
Schnieder, Frank;
Beyer, Marco

Publication type:

Article

The effect of soaking and cooking on the oxalate content of taro leaves.

Published in:

International Journal of Food Sciences & Nutrition, 2006, v. 57, n. 5/6, p. 376, doi. 10.1080/09637480600855239

By:

Savage, G. P.;
Dubois, M.

Publication type:

Article

THERMAL PERFORMANCE OF A PROTOTYPE QUONSET-SHAPED SOLAR COOKER.

Published in:

Misr Journal of Agricultural Engineering, 2018, v. 35, n. 1, p. 339, doi. 10.21608/mjae.2018.96203

By:

Tawfik, M. A.

Publication type:

Article

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 2, p. 1115, doi. 10.1002/fsn3.1398

By:

Shi, Shanshan;
Wang, Xichang;
Wu, Xugan;
Shi, Wenzheng

Publication type:

Article

Effects of moisture content and storage time on starch digestibility of cooked banana.

Published in:

International Food Research Journal, 2024, v. 31, n. 4, p. 908, doi. 10.47836/ifrj.31.4.09

By:

Na-Nakorn, K.;
Masaesa-I, N.;
Karrila, T.

Publication type:

Article

Effect of boiling and steaming on the profile fatty acids and cholesterol in muscle tissue of molluscs.

Published in:

International Food Research Journal, 2015, v. 22, n. 3, p. 1087

By:

Purwaningsih, S.;
Suseno, S. H.;
Salamah, E.;
Mulyaningtyas, J. R.;
Dewi, Y. P.

Publication type:

Article

A comparative study of 'nasi kandar' eating patterns among patrons in the Klang Valley and Penang of Malaysia.

Published in:

International Food Research Journal, 2013, v. 20, n. 4, p. 1789

By:

A. R. Abdul Rais;
W. M. Wan Abdul Manan;
A. R. Shariza;
W. A. Wan Nadiah

Publication type:

Article

Bioaccessibility of glucoraphanin from broccoli using an in vitro gastrointestinal digestion model.

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 3, p. 361, doi. 10.1080/19476337.2014.984337

By:

Cuomo, Valentina;
Luciano, Fernando B.;
Meca, Giuseppe;
Ritieni, Alberto;
Mañes, Jordi

Publication type:

Article

TECNOLOGIA PARA PRODUÇÃO DE EXTRATO AQUOSO DE AMENDOIM.

Published in:

Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, v. 23, n. 1, p. 39

By:

PRETTI, Taciana;
de CARVALHO, Maria Regina Barbieri

Publication type:

Article

Effects of Temperature on the Stability of Microcystins in Muscle of Fish and Its Consequences for Food Safety.

Published in:

Bulletin of Environmental Contamination & Toxicology, 2010, v. 84, n. 2, p. 202, doi. 10.1007/s00128-009-9910-6

By:

Dawen Zhang;
Ping Xie;
Jun Chen

Publication type:

Article

THE EFFECT OF SOME PROCESSING METHODS ON THE VITAMIN C CONTENT OF SWEET AND IRISH POTATO.

Published in:

Electronic Journal of Environmental, Agricultural & Food Chemistry, 2010, v. 9, n. 4, p. 679

By:

Babalola, O. O.;
Adubiaro, H. O.;
Ikusika, O.

Publication type:

Article

Titanium(IV) acetylacetonate xerogels for processing titania films.

Published in:

Journal of Thermal Analysis & Calorimetry, 2009, v. 97, n. 1, p. 39, doi. 10.1007/s10973-008-9647-1

By:

Acik, Ilona Oja;
Madarász, J.;
Krunks, M.;
Tõnsuaadu, K.;
Pokol, G.;
Niinistö, L.

Publication type:

Article

Effects of Alcell Lignin Methylolation and Lignin Adding Stage on Lignin-Based Phenolic Adhesives.

Published in:

Molecules, 2021, v. 26, n. 22, p. 6762, doi. 10.3390/molecules26226762

By:

Ai, Xianbin;
Feng, Shanghuan;
Shui, Tao;
Kakkar, Himant;
Xu, Chunbao Charles

Publication type:

Article

Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS.

Published in:

Molecules, 2020, v. 25, n. 21, p. 4978, doi. 10.3390/molecules25214978

By:

Hashari, Shazamawati Zam;
Rahim, Alina Abdul;
Meng, Goh Yong;
Ramiah, Suriya Kumari;
Zoumpoulakis, Panagiotis

Publication type:

Article

Influence of liquid injection on two‐phase flow convective boiling of refrigerant mixtures.

Published in:

International Journal of Energy Research, 2004, v. 28, n. 11, p. 941, doi. 10.1002/er.1004

By:

Samuel M. Sami;
Joseph D. Comeau

Publication type:

Article

Antioxidant and anti-hemolytic activities of different parts (leaves, stems and heart) of the artichoke (Cynara scolymus L) cooked with different methods in west Algeria.

Published in:

South Asian Journal of Experimental Biology, 2021, v. 11, n. 5, p. 557, doi. 10.38150/sajeb.11(5).p557-565

By:

Bekkouche, Lineda;
Abba, Ouafa;
Dida, Nawal;
Krouf, Djamil;
Boukortt, Farida

Publication type:

Article

Influence of feeding systems on Chemical Contents and Sensory Quality of Longissimus thoracis Lamb Muscle cooked in boil and grill.

Published in:

South Asian Journal of Experimental Biology, 2020, v. 10, n. 1, p. 1, doi. 10.38150/sajeb.10(1).p01-08

By:

Berrighi, Nabila;
Bouderoua, Kaddour;
Belkacemi, Louiza;
Ros, Gaspar;
Nieto, Gema

Publication type:

Article

CONTROL OF RACTOPAMINE RESIDUES IN IMPORTED FROZEN BEEF AND LIVER USING DIFFERENT COOKING METHODS.

Published in:

Assiut Veterinary Medical Journal, 2024, v. 70, n. 183, p. 677

By:

A. M., ABD-EL-MALEK;
A., MOSTAFA-RANIA;
DARWISH, MADIHA H. A.;
Z. M., ZAKARIA;
BAKR, HADEEL. M.

Publication type:

Article

EVALUATION OF MICROSTRUC TURAL CHANGES AND THEIR RELATIONS TO PHYSICAL CHANGES OF SHRIMP DURING BOILING USING FRACTAL ANALYSIS.

Published in:

Annals of DAAAM & Proceedings, 2009, p. 531

By:

NIAMNUY, Chalida;
DEVAHASTIN, Sakamon;
SOPONRONNARIT, Somchart

Publication type:

Article

Quality and Sensory Characteristics of Volutharpa ampullacea perryi (False Abalone) Meat during the Boiling Cooking.

Published in:

Journal of Aquatic Food Product Technology, 2019, v. 28, n. 1, p. 93, doi. 10.1080/10498850.2018.1562502

By:

He, Shudong;
Elfalleh, Walid;
Sun, Xianbao;
Du, Ming;
Chen, Hui;
Sun, Hanju;
Zhu, Beiwei

Publication type:

Article