Works matching DE "GRILLING (Cooking)"

Results: 29

Authenticated Spaces: Blogging Sensual Experiences in Turkish Grill Restaurants in London.

Published in:

Space & Culture, 2014, v. 17, n. 3, p. 224, doi. 10.1177/1206331212452817

By:

Karaosmanoğlu, Defne

Publication type:

Article

Effects of processing methods and packaging materials on the quality attributes of Suya meat.

Published in:

Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 248, doi. 10.24263/2310-1008-2016-4-2-7

By:

Olaoye, Joshua Olanrewaju;
Obajemihi, Obafemi Ibitayo;
Metiboba, Temiloluwa Charity

Publication type:

Article

Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 10, p. 241, doi. 10.21608/jfds.2021.96593.1027

By:

Mahmoud, Eman A.

Publication type:

Article

The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus).

Published in:

Journal of Advanced Veterinary & Animal Research, 2024, v. 11, n. 1, p. 194, doi. 10.5455/javar.2024.k765

By:

Malak, Nermeen Makram Louis

Publication type:

Article

Influence of Cooking (Microwaving and Broiling) on Cylindrospermopsin Concentration in Muscle of Nile Tilapia (Oreochromis niloticus) and Characterization of Decomposition Products.

Published in:

Toxins, 2017, v. 9, n. 6, p. 177, doi. 10.3390/toxins9060177

By:

Prieto, Ana I.;
Guzmán-Guillén, Remedios;
Valderrama-Fernández, Rocío;
Jos, Ángeles;
Cameán, Ana M.

Publication type:

Article

An Investigation of Concentration and Health Impacts of Aldehydes Associated with Cooking in 29 Residential Buildings.

Published in:

Indoor Air, 2023, p. 1, doi. 10.1155/2023/2463386

By:

Kang, Kyungmo;
Kim, Taeyeon;
Kim, Daeung Danny

Publication type:

Article

Temperatures and cooking indexes of grilled meats on a Parrilla grill in a commercial restaurant.

Published in:

Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde, 2022, v. 17, p. 1, doi. 10.12957/demetra.2022.65032

By:

Danziato Neto, Milton Alves;
Ferreira Carioca, Antônio Augusto;
Pedroza de Oliveira, Karina;
Orlando Antunes, Luana

Publication type:

Article

Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method.

Published in:: Journal of Animal Science, 1993, v. 71, n. 9, p. 2412, doi. 10.2527/1993.7192412x
Publication type:: Article

The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya.

Published in:

Polycyclic Aromatic Compounds, 2012, v. 32, n. 5, p. 656, doi. 10.1080/10406638.2012.725195

By:

ONYANGO, ALICEANYANGO;
LALAH, JOSEPHO.;
WANDIGA, SHEMO.

Publication type:

Article

Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus).

Published in:

Food Science & Nutrition, 2020, v. 8, n. 8, p. 4399, doi. 10.1002/fsn3.1737

By:

Kim, Min‐Joo;
Park, Jihyun;
Luo, Li;
Min, Juhyun;
Kim, Jung Hoan;
Yang, Hee‐Deuk;
Kho, Younglim;
Kang, Gil Jin;
Chung, Myung‐Sub;
Shin, Sangah;
Moon, BoKyung

Publication type:

Article

Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods.

Published in:

International Food Research Journal, 2019, v. 26, n. 4, p. 1173

By:

Roslan, N. F.;
Aghwan, Z. A.;
Ab Aziz, M. F.;
Sazili, A. Q.

Publication type:

Article

Effects of charcoal composition and oil droplet combustion on the polycyclic aromatic hydrocarbon content of smoke during the grilling process.

Published in:

International Food Research Journal, 2016, v. 23, n. 4, p. 1372

By:

Prathomtong, P.;
Panchatee, C.;
Kunanopparat, T.;
Srichumpuang, W.;
Nopharatana, M.

Publication type:

Article

Innovation in grilled-minced meat sticks (ćevapčići) production.

Published in:: MESO (1332-0025), 2017, v. 19, n. 4, p. 274
Publication type:: Article

Injuries from Ingestion of Wire Bristles from Grill-Cleaning Brushes -- Providence, Rhode Island, March 2011--June 2012.

Published in:

MMWR: Morbidity & Mortality Weekly Report, 2012, v. 61, n. 26, p. 490

By:

Grand, David J.;
Egglin, Thomas K.;
Mayo-Smith, William W.;
Cronan, John J.

Publication type:

Article

Grilled Nationalism.

Published in:

Food, Culture & Society, 2013, v. 16, n. 2, p. 301, doi. 10.2752/175174413X13589681351458

By:

Avieli, Nir

Publication type:

Article

DETECTION OF POLYCYCLIC AROMATIC HYDROCARBON IN CHARCOAL - GRILLED MEAT WITH AND WITHOUT NATURAL ADDITIVES.

Published in:

Assiut Veterinary Medical Journal, 2018, v. 64, n. 157, p. 131

By:

NASSAR, ARWA;
SHAFIK, S.;
ABDELAZIEM, O.

Publication type:

Article

INFLUENCE OF MARINADES ON THE LEVEL OF PAHS IN GRILLED MEAT PRODUCTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 3, p. 270

By:

Tkacz, K.;
Więk, A.;
Kubiak, M. S.

Publication type:

Article

Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 496, doi. 10.1080/15428052.2022.2060161

By:

Çatak, Jale;
Çaman, Reyhan;
Yaman, Mustafa;
Ceylan, Zafer

Publication type:

Article

Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 2, p. 158, doi. 10.1080/15428052.2016.1225536

By:

Adeyeye, Samuel Ayofemi Olalekan

Publication type:

Article

Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.).

Published in:

European Food Research & Technology, 2014, v. 238, n. 1, p. 149, doi. 10.1007/s00217-013-2086-7

By:

Constantin, Oana;
Kukurová, Kristina;
Neagu, Camelia;
Bednáriková, Alena;
Ciesarová, Zuzana;
Râpeanu, Gabriela

Publication type:

Article

The future of software-controlled cooking.

Published in:

NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00182-6

By:

Blutinger, Jonathan David;
Cooper, Christen Cupples;
Karthik, Shravan;
Tsai, Alissa;
Samarelli, Noà;
Storvick, Erika;
Seymour, Gabriel;
Liu, Elise;
Meijers, Yorán;
Lipson, Hod

Publication type:

Article

Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2016, v. 33, n. 3, p. 385, doi. 10.1080/19440049.2016.1143124

By:

Chaemsai, Suriyapong;
Kunanopparat, Thiranan;
Srichumpuang, Jidapa;
Nopharatana, Montira;
Tangduangdee, Chairath;
Siriwattanayotin, Suwit

Publication type:

Article

Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling.

Published in:

Journal of Texture Studies, 2022, v. 53, n. 2, p. 174, doi. 10.1111/jtxs.12651

By:

Ilic, Jovan;
Tomasevic, Igor;
Djekic, Ilija

Publication type:

Article

Microwave as a rapid cooking method for beef tenderness evaluation.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 4, p. 448, doi. 10.1111/jtxs.12312

By:

Silva, Douglas R. G.;
Fernandez, Ludimila C.;
Fontes, Paulo R.;
Ramos, Alcinéia L. S.;
Ramos, Eduardo M.;
Torres Filho, Robledo A.

Publication type:

Article

THE REACTION GAUGE.

Published in:

Quality Progress, 2017, v. 50, n. 3, p. 6

By:

Scott, Allen;
Smith, Al

Publication type:

Article

The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2393, doi. 10.1007/s11694-020-00486-1

By:

Esfahani Mehr, Atefeh;
Hosseini, Seyed Ebrahim;
Seyadain Ardebili, Seyed Mahdi;
Mousavi Khaneghah, Amin

Publication type:

Article

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018, v. 35, n. 10, p. 1911, doi. 10.1080/19440049.2018.1488085

By:

Sepahpour, Shabnam;
Selamat, Jinap;
Khatib, Alfi;
Manap, Mohd Yazid Abdul;
Abdull Razis, Ahmad Faizal;
Hajeb, Parvaneh

Publication type:

Article

Effect of nano infrared electrothermal technology on the quality and nutritional characteristics of beef patty during cooking.

Published in:

China Food Additives, 2024, v. 35, n. 5, p. 178, doi. 10.19804/j.issn1006-2513.2024.5.019

By:

TONG Jingjing;
CHEN Xing;
WANG Zixuan;
HU Yang;
LIANG Zhibo;
ZHOU Peng

Publication type:

Article

The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1255, doi. 10.1111/j.1365-2621.2002.tb09486.x

By:

Kim, M-Y.;
Joeng, W-S;
Chung, S-K.

Publication type:

Article