Works matching DE "STEAMING (Cooking)"
Results: 51
Effect of thermo-compression on the design and performance of falling-film multi-effect evaporator.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 65, doi. 10.1016/j.fbp.2015.07.004
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Effect of method of stabilization on aqueous extraction of rice bran oil.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 2, p. 108, doi. 10.1016/j.fbp.2008.08.002
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Microbiological Evaluation and Storage Stability of Snakehead Fish Extract (Channa striata) using Steaming Method.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 520, doi. 10.12944/CRNFSJ.6.2.26
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Effect of hay steaming on forage nutritive values and dry matter intake by horses.
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- Journal of Animal Science, 2013, v. 91, n. 12, p. 5813, doi. 10.2527/jas.2013-6333
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Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice.
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- International Journal of Food Engineering, 2015, v. 11, n. 4, p. 547, doi. 10.1515/ijfe-2014-0296
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- Article
Heat Transfer during Steaming of Bread.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 613, doi. 10.1515/ijfe-2013-0023
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EFFECTS OF STEAMING AND KNEADING WITH PRESTEAMING TREATMENTS ON THE PHYSICOCHEMICAL PROPERTIES OF VARIOUS GENOTYPES OF SWEET POTATO ( IPOMOEA BATATAS L.).
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- Journal of Food Process Engineering, 2008, v. 31, n. 6, p. 739, doi. 10.1111/j.1745-4530.2007.00186.x
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Influence of chip presteaming conditions on kraft pulp composition and properties.
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- Holzforschung: International Journal of the Biology, Chemistry, Physics, & Technology of Wood, 2016, v. 70, n. 5, p. 393, doi. 10.1515/hf-2015-0104
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Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread.
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- Euphytica, 2003, v. 131, n. 2, p. 155, doi. 10.1023/A:1023929513167
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- Article
Preferences for steaming of vegetables.
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- Journal of Human Nutrition & Dietetics, 2010, v. 23, n. 1, p. 108, doi. 10.1111/j.1365-277X.2009.01018.x
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EARLY STEAM KITCHENS.
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- Petits Propos Culinaires, 2014, n. 101, p. 15
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Heat Treatment of Scallop Adductor Muscle Using Superheated Steam.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. E345, doi. 10.1111/j.1750-3841.2007.00406.x
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Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon ( Oncorhynchus tshawytscha).
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2282, doi. 10.1111/j.1365-2621.2002.tb09541.x
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The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 867, doi. 10.1111/j.1365-2621.2005.01121.x
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- Article
Oyster shucking technologies: past and present.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 223, doi. 10.1111/j.1365-2621.2005.01052.x
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A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa ) by water cooking and pressure steaming.
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- International Journal of Food Science & Technology, 2002, v. 37, n. 1, p. 41, doi. 10.1046/j.1365-2621.2002.00521.x
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Re-Orientalization: Confronting Asian America via the Steamed Pork Bun.
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- At the Interface / Probing the Boundaries, 2018, v. 97, p. 7
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Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities.
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- Plants (2223-7747), 2018, v. 6, n. 1, p. 22, doi. 10.3390/plants7010022
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- Article
Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety.
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- Food Science & Nutrition, 2018, v. 6, n. 3, p. 638, doi. 10.1002/fsn3.600
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Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 90, doi. 10.17508/CJFST.2016.8.2.08
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Blossom Morphology and Correlative Performance Improvement of Recycled Polyethylene/Wood Flour Composites with Steam-Activated Interfaces.
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- BioResources, 2015, v. 10, n. 4, p. 7817, doi. 10.15376/biores.10.4.7817-7833
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Physical-Chemical and Microbiological Analysis of the Steaming Brine Used in the Fabrication of Pressed Cheeses.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 489
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- Article
Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3400, doi. 10.1007/s11947-012-0986-3
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Chemical changes of wood during steaming measured by IR spectroscopy.
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- Wood Material Science & Engineering, 2016, v. 11, n. 2, p. 95, doi. 10.1080/17480272.2014.961169
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- Article
OVEN COOKING OF TURKEY MEAT AT DIFFERENT RELATIVE HUMIDITIES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 279
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EFFECT OF SMOKING ON QUALITY CHARACTERISTICS AND SHELF-LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS) MEAT UNDER VACUUM IN CHILLED STORAGE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 3, p. 371
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Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles.
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- Journal of Food Quality, 2013, v. 36, n. 3, p. 181, doi. 10.1111/jfq.12029
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Effect of Steaming Processing on Phenolic Profiles and Cellular Antioxidant Activities of Castanea mollissima.
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- Molecules, 2019, v. 24, n. 4, p. 703, doi. 10.3390/molecules24040703
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Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming.
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- Molecules, 2018, v. 23, n. 4, p. 759, doi. 10.3390/molecules23040759
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NUTRITIONAL CHARACTERISTICS OF SEA CUCUMBER (Stichopus vastus) USING CHEMICALS AND PHYSICAL TREATMENT.
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- Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia, 2022, v. 25, n. 3, p. 457, doi. 10.17844/jphpi.v25i3.41550
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Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains.
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- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/5546016
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Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum).
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- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/3057805
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Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties.
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- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/8810553
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- Article
EVALUATION OF NUTRITIVE AND ANTIOXIDANT PROPERTIES OF BLANCHED LEAFY VEGETABLES CONSUMED IN WESTERN COTE D'IVOIRE.
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- Food & Environment Safety, 2014, v. 13, n. 2, p. 99
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Rheological properties and structural changes in steamed and boiled abalone meat.
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- Fisheries Science, 2002, v. 68, n. 3, p. 499, doi. 10.1046/j.1444-2906.2002.00454.x
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- Article
Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity.
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- Nutrition Journal, 2012, v. 11, p. 76, doi. 10.1186/1475-2891-11-76
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- Article
Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage-Susceptible Rice Kernels.
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- Cereal Chemistry, 2014, v. 91, n. 6, p. 554, doi. 10.1094/CCHEM-03-14-0038-R
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Impact of Starch Gelatinization and Kernel Fissuring on the Milling Breakage Susceptibility of Parboiled Brown Rice.
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- Cereal Chemistry, 2013, v. 90, n. 5, p. 490, doi. 10.1094/CCHEM-02-13-0033-R
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- Article
Performance and Energy Saving Analysis of Improved Cooking Vessel.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 383, doi. 10.22101/JRIFST.2022.343637.1362
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- Article
Use of an in vitro digestion method to estimate human bioaccessibility of Cd in vegetables grown in smelter-impacted soils: the influence of cooking.
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- Environmental Geochemistry & Health, 2015, v. 37, n. 4, p. 767, doi. 10.1007/s10653-015-9684-1
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- Article
STEAMING TECHNOLOGY RATION PRODUCT IMPLEMENTATION AT PADJADJARAN LOCAL DUCK ON THE METABOLIZABLE ENERGY, DIGESTIBLE ORGANIC MATTER AND PROTEIN RATION VALUE.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2016, v. 16, n. 3, p. 303
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- Article
Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch.
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- Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1296401
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Effect of heating on the content and composition of ginkgolic acids in ginkgo seeds.
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- Quality Assurance & Safety of Crops & Foods, 2017, v. 9, n. 2, p. 195, doi. 10.3920/QAS2015.0833
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Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality.
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- European Food Research & Technology, 2017, v. 243, n. 5, p. 727, doi. 10.1007/s00217-016-2786-x
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Preparation of ginsenosides Rg3, Rk1, and Rg5-selectively enriched ginsengs by a simple steaming process.
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- European Food Research & Technology, 2015, v. 240, n. 1, p. 251, doi. 10.1007/s00217-014-2370-1
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Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC-MS-O.
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- European Food Research & Technology, 2014, v. 238, n. 2, p. 237, doi. 10.1007/s00217-013-2098-3
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Formation of Resistant Starch During Processing and Storage of Instant Noodles.
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- International Journal of Food Properties, 2010, v. 13, n. 3, p. 454, doi. 10.1080/10942910802627091
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Effect of boiling and steaming on the profile fatty acids and cholesterol in muscle tissue of molluscs.
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- International Food Research Journal, 2015, v. 22, n. 3, p. 1087
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- Article
Application of zNose for classification of enzymatically-macerated and steamed pumpkin using principal component analysis.
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- International Food Research Journal, 2011, v. 18, n. 1, p. 311
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- Article
Bioaccessibility of glucoraphanin from broccoli using an in vitro gastrointestinal digestion model.
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- CyTA: Journal of Food, 2015, v. 13, n. 3, p. 361, doi. 10.1080/19476337.2014.984337
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