Works matching DE "STEAMING (Cooking)"

Results: 51

Effect of method of stabilization on aqueous extraction of rice bran oil.

Published in:

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

By:

Amarasinghe, B. M. W. P. K.;
Kumarasiri, M. P. M.;
Gangodavilage, N. C.

Publication type:

Article

Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1296401

By:

Abioye, V.F.;
Adeyemi, I.A.;
Akinwande, B.A.;
Kulakow, P.;
Maziya-Dixon, B.;
Yildiz, Fatih

Publication type:

Article

Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities.

Published in:

Plants (2223-7747), 2018, v. 6, n. 1, p. 22, doi. 10.3390/plants7010022

By:

Gunathilake, K. D. P. P.;
Ranaweera, K. K. D. S.;
Rupasinghe, H. P. V.

Publication type:

Article

The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 867, doi. 10.1111/j.1365-2621.2005.01121.x

By:

Affrifah, Nicole S.;
Chinnan, Manjeet S.

Publication type:

Article

Oyster shucking technologies: past and present.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 223, doi. 10.1111/j.1365-2621.2005.01052.x

By:

Martin, Daniel E.;
Hall, Steven G.

Publication type:

Article

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.

Published in:

International Journal of Food Science & Technology, 2002, v. 37, n. 1, p. 41, doi. 10.1046/j.1365-2621.2002.00521.x

By:

Alvarez, María Dolores;
Canet, Wenceslao

Publication type:

Article

Blossom Morphology and Correlative Performance Improvement of Recycled Polyethylene/Wood Flour Composites with Steam-Activated Interfaces.

Published in:

BioResources, 2015, v. 10, n. 4, p. 7817, doi. 10.15376/biores.10.4.7817-7833

By:

Haoqun Hong;
Hao Liu;
Haiyan Zhang;
Hui He;
Tao Liu;
Demin Jia

Publication type:

Article

Effect of thermo-compression on the design and performance of falling-film multi-effect evaporator.

Published in:

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

By:

Galván-Ángeles, Emmanuel;
Díaz-Ovalle, Christian O.;
González-Alatorrre, Guillermo;
Castrejón-González, Edgar Omar;
Vázquez-Román, Richart

Publication type:

Article

Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage-Susceptible Rice Kernels.

Published in:

Cereal Chemistry, 2014, v. 91, n. 6, p. 554, doi. 10.1094/CCHEM-03-14-0038-R

By:

Buggenhout, Joke;
Brijs, Kristof;
Delcour, Jan A.

Publication type:

Article

Impact of Starch Gelatinization and Kernel Fissuring on the Milling Breakage Susceptibility of Parboiled Brown Rice.

Published in:

Cereal Chemistry, 2013, v. 90, n. 5, p. 490, doi. 10.1094/CCHEM-02-13-0033-R

By:

Buggenhout, Joke;
Brijs, Kristof;
Delcour, Jan A.

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

Microbiological Evaluation and Storage Stability of Snakehead Fish Extract (Channa striata) using Steaming Method.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 520, doi. 10.12944/CRNFSJ.6.2.26

By:

HIDAYATI, DEWI;
JADID, NURUL;
NUGROHO, ENDRY;
ABDULGANI, NURLITA;
ALAMI, NUR HIDAYATUL;
PUTRI, DYAH AYU CAHYANING

Publication type:

Article

Preferences for steaming of vegetables.

Published in:

Journal of Human Nutrition & Dietetics, 2010, v. 23, n. 1, p. 108, doi. 10.1111/j.1365-277X.2009.01018.x

By:

Rennie, C.;
Wise, A.

Publication type:

Article

Application of zNose for classification of enzymatically-macerated and steamed pumpkin using principal component analysis.

Published in:

International Food Research Journal, 2011, v. 18, n. 1, p. 311

By:

Shavakhi, F.;
Boo, H. C.;
Osman, A.;
Ghazali, H. M.

Publication type:

Article

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 3, p. 638, doi. 10.1002/fsn3.600

By:

Zohoun, Elvire V.;
Tang, Erasmus N.;
Soumanou, Mohamed M.;
Manful, John;
Akissoe, Noel H.;
Bigoga, Jude;
Futakuchi, Koichi;
Ndindeng, Sali A.

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

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

Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3400, doi. 10.1007/s11947-012-0986-3

By:

Ananingsih, Victoria;
Gao, Jing;
Zhou, Weibiao

Publication type:

Article

Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread.

Published in:

Euphytica, 2003, v. 131, n. 2, p. 155, doi. 10.1023/A:1023929513167

By:

He, Z.H.;
Liu, A.H.;
Javier Peña, Roberto;
Rajaram, Sanjaya

Publication type:

Article

Effect of hay steaming on forage nutritive values and dry matter intake by horses.

Published in:

Journal of Animal Science, 2013, v. 91, n. 12, p. 5813, doi. 10.2527/jas.2013-6333

By:

Earing, J. E.;
Hathaway, M. R.;
Sheaffer, C. C.;
Hetchler, B. P.;
Jacobson, L. D.;
Paulson, J. C.;
Martinson, K. L.

Publication type:

Article

STEAMING TECHNOLOGY RATION PRODUCT IMPLEMENTATION AT PADJADJARAN LOCAL DUCK ON THE METABOLIZABLE ENERGY, DIGESTIBLE ORGANIC MATTER AND PROTEIN RATION VALUE.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2016, v. 16, n. 3, p. 303

By:

SAELAN, Emy;
WIDJASTUTI, Tuti;
SETIAWAN, Iwan;
SETIYATWAN, Hendi

Publication type:

Article

Effect of Steaming Processing on Phenolic Profiles and Cellular Antioxidant Activities of Castanea mollissima.

Published in:

Molecules, 2019, v. 24, n. 4, p. 703, doi. 10.3390/molecules24040703

By:

Zhang, Fangyuan;
Liu, Fengyuan;
Abbasi, Arshad Mehmood;
Chang, Xiaoxiao;
Guo, Xinbo;
Escuer, Margarida Castell

Publication type:

Article

NUTRITIONAL CHARACTERISTICS OF SEA CUCUMBER (Stichopus vastus) USING CHEMICALS AND PHYSICAL TREATMENT.

Published in:

Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia, 2022, v. 25, n. 3, p. 457, doi. 10.17844/jphpi.v25i3.41550

By:

Sukmiwati, Mery;
Sumarto;
Sidauruk, Santhy Wisuda;
Ibrahim, Irvan

Publication type:

Article

Formation of Resistant Starch During Processing and Storage of Instant Noodles.

Published in:

International Journal of Food Properties, 2010, v. 13, n. 3, p. 454, doi. 10.1080/10942910802627091

By:

Dhital, Sushil;
Katawal, SurendraB.;
Shrestha, AshokK.

Publication type:

Article

OVEN COOKING OF TURKEY MEAT AT DIFFERENT RELATIVE HUMIDITIES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 279

By:

MORA, B.;
BARBANTI, D.;
BETTA, G.;
BOZZOLI, F.

Publication type:

Article

EFFECT OF SMOKING ON QUALITY CHARACTERISTICS AND SHELF-LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS) MEAT UNDER VACUUM IN CHILLED STORAGE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 3, p. 371

By:

Kyriazi-Papadopoulou, A.;
Vareltzis, K.;
Bloukas, J. G.;
Georgakis, S.

Publication type:

Article

Chemical changes of wood during steaming measured by IR spectroscopy.

Published in:

Wood Material Science & Engineering, 2016, v. 11, n. 2, p. 95, doi. 10.1080/17480272.2014.961169

By:

Nemeth, Robert;
Hill, Callum A. S.;
Takats, Peter;
Tolvaj, Laszlo

Publication type:

Article

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 727, doi. 10.1007/s00217-016-2786-x

By:

Liu, Wenjun;
Brennan, Margaret;
Serventi, Luca;
Brennan, Charles

Publication type:

Article

Preparation of ginsenosides Rg3, Rk1, and Rg5-selectively enriched ginsengs by a simple steaming process.

Published in:

European Food Research & Technology, 2015, v. 240, n. 1, p. 251, doi. 10.1007/s00217-014-2370-1

By:

Jo, Soo;
Kim, In;
Yoon, Keon;
Yoon, Hee;
Yoo, Hye

Publication type:

Article

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC-MS-O.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 237, doi. 10.1007/s00217-013-2098-3

By:

Wu, Wei;
Tao, Ning-ping;
Gu, Sai-qi

Publication type:

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.

Published in:

Environmental Geochemistry & Health, 2015, v. 37, n. 4, p. 767, doi. 10.1007/s10653-015-9684-1

By:

Pelfrêne, Aurélie;
Waterlot, Christophe;
Guerin, Annie;
Proix, Nicolas;
Richard, Antoine;
Douay, Francis

Publication type:

Article

EVALUATION OF NUTRITIVE AND ANTIOXIDANT PROPERTIES OF BLANCHED LEAFY VEGETABLES CONSUMED IN WESTERN COTE D'IVOIRE.

Published in:

Food & Environment Safety, 2014, v. 13, n. 2, p. 99

By:

ZORO, Armel F.;
ZOUE, Lessoy T.;
NIAMKE, Sébastien L.

Publication type:

Article

Effect of Calamondin Fiber on Rheological, Antioxidative and Sensory Properties of Dough and Steamed Bread.

Published in:

Journal of Texture Studies, 2014, v. 45, n. 5, p. 367, doi. 10.1111/jtxs.12087

By:

Fu, Jhong‐Tai;
Shiau, Sy‐Yu;
Chang, Rei‐Chu

Publication type:

Article

Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles.

Published in:

Journal of Food Quality, 2013, v. 36, n. 3, p. 181, doi. 10.1111/jfq.12029

By:

Gulia, Neelam;
Khatkar, Bhupendar Singh

Publication type:

Article

Influence of chip presteaming conditions on kraft pulp composition and properties.

Published in:

Holzforschung: International Journal of the Biology, Chemistry, Physics, & Technology of Wood, 2016, v. 70, n. 5, p. 393, doi. 10.1515/hf-2015-0104

By:

Bäckström, Marie;
Jensen, Anna;
Brännvall, Elisabet

Publication type:

Article

EARLY STEAM KITCHENS.

Published in:

Petits Propos Culinaires, 2014, n. 101, p. 15

By:

Reber, Patricia Bixler

Publication type:

Article

Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice.

Published in:

International Journal of Food Engineering, 2015, v. 11, n. 4, p. 547, doi. 10.1515/ijfe-2014-0296

By:

Taghinezhad, Ebrahim;
Khoshtaghaza, Mohammad Hadi;
Minaei, Saeid;
Latifi, Asefeh

Publication type:

Article

Heat Transfer during Steaming of Bread.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 613, doi. 10.1515/ijfe-2013-0023

By:

Ananingsih, Victoria K.;
Sim, Edda Y. L.;
Chen, Xiao Dong;
Zhou, Weibiao

Publication type:

Article

Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming.

Published in:

Molecules, 2018, v. 23, n. 4, p. 759, doi. 10.3390/molecules23040759

By:

Li, Xiang;
Yao, Fan;
Fan, Hang;
Li, Ke;
Sun, Liwei;
Liu, Yujun;
Turner, Nancy D.;
Ferreira, Isabel C. F. R.

Publication type:

Article

Performance and Energy Saving Analysis of Improved Cooking Vessel.

Published in:

Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 383, doi. 10.22101/JRIFST.2022.343637.1362

By:

Waghmode, Amol Tukaram;
Pandit, Aniruddha Bhalchandra;
Kale, Dhanaji Mahadeo

Publication type:

Article

Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/5546016

By:

Krzyśko, Mirosław;
Wołyński, Waldemar;
Domin, Marek;
Hanusz, Zofia;
Rydzak, Leszek;
Smaga, Łukasz;
Wojtyła, Andrzej

Publication type:

Article

Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum).

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/3057805

By:

Fitriani, Aprilia;
Santoso, Umar;
Supriyadi, Supriyadi

Publication type:

Article

Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties.

Published in:

International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/8810553

By:

Meresa, Ayenew;
Demissew, Ayalew;
Yilma, Seifu;
Tegegne, Getu;
Temesgen, Kiber

Publication type:

Article

Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying.

Published in:

Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 90, doi. 10.17508/CJFST.2016.8.2.08

By:

Lončarić, A.;
Svrakačić, Bernarda;
Tiban, Nela Nedić;
Kopjar, Mirela;
Piližota, Vlasta

Publication type:

Article

Effect of heating on the content and composition of ginkgolic acids in ginkgo seeds.

Published in:

Quality Assurance & Safety of Crops & Foods, 2017, v. 9, n. 2, p. 195, doi. 10.3920/QAS2015.0833

By:

Fan, G.-J.;
Wang, X.;
Wu, C.-E.;
Pan, H.-M.;
Yang, J.-T.;
Li, T.-T.;
Tang, Z.-X.;
Cao, F.-L.

Publication type:

Article

Re-Orientalization: Confronting Asian America via the Steamed Pork Bun.

Published in:

At the Interface / Probing the Boundaries, 2018, v. 97, p. 7

By:

Yao, Minette

Publication type:

Article

Physical-Chemical and Microbiological Analysis of the Steaming Brine Used in the Fabrication of Pressed Cheeses.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 489

By:

Ţibulcă, Dorin;
Ţibulcă, Aurora;
Jimborean, Mirela;
Laslo, Cornel;
Truţa, Delia Mihaela

Publication type:

Article

EFFECTS OF STEAMING AND KNEADING WITH PRESTEAMING TREATMENTS ON THE PHYSICOCHEMICAL PROPERTIES OF VARIOUS GENOTYPES OF SWEET POTATO ( IPOMOEA BATATAS L.).

Published in:

Journal of Food Process Engineering, 2008, v. 31, n. 6, p. 739, doi. 10.1111/j.1745-4530.2007.00186.x

By:

YI-YUAN SHAO;
YU-CHING HUANG

Publication type:

Article

Heat Treatment of Scallop Adductor Muscle Using Superheated Steam.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. E345, doi. 10.1111/j.1750-3841.2007.00406.x

By:

Abe, T.;
Miyashita, K.

Publication type:

Article

Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon ( Oncorhynchus tshawytscha).

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2282, doi. 10.1111/j.1365-2621.2002.tb09541.x

By:

Bremer, P.J.;
Monk, I.;
Osborne, C.M.;
Hills, S.;
Butler, R.

Publication type:

Article