Results 71 to 80 of about 136,801 (297)
Comparison of Short-grain Rice Cultivars Grown in Japan and the United States [PDF]
, 2018 Although short-grain rice accounts for less than 2% of U.S. rice production, the demand for short-grain rice is expected to increase because of the increasing popularity of sushi and sake. The objective of this study was to compare the physical, chemical
Nishiwaki, Michiyo
core +2 more sources
The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder [PDF]
, 2017 In this study camel sausage was formulated with different levels (1, 2, 3 and 4%) of whey protein powder (WPP). Raw and cooked sausage samples were evaluated for physical properties, cooking measurements, shrinkage, color parameters, emulsion capacity ...
Zaki, E. F. (Engy)
core +1 more source
Food Science of Animal Resources, 2023 In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM.
Seonmin Lee +4 more
openaire +2 more sources
Advanced Science, EarlyView.The authors complement bovine pan‐SV with massive novel structural variations (SVs) identified through long‐read sequencing of 83 globally distributed cattle breeds. Repetitive sequence‐mediated SVs (rep‐SV) exhibit distinct dynamic patterns throughout cattle sub‐speciation and/or domestication processes, including uneven distribution between chr‐X and
Zhifan Guo +16 more
wiley +1 more source
DECREASING OF SODIUM NITRITE CONTENT IN COOKED SAUSAGES USING DENITRIFYING MICROORGANISMS [PDF]
Biotechnologia Acta, 2015 The purpose of this work was to study reduction of sodium nitrite in cooked sausages by adding of the optimized amount of denitrifying microorganisms to the bacterial preparation maintaining quality characteristics of the product.
Bal-Prylypko L. V., Leonova B. I.
doaj +1 more source
Low Shrinkage Bleaching of Unbleached Neutral Sulphite Semichemical Pulp [PDF]
, 1959 The main objective of this research project was the investigation of the most feasible method for the bleaching of a soft-cooked unbleached neutral sulphite semichemical aspen pulp cooked to a 70 percent yield.
Morrison, Jobe B.
core +1 more source
Advanced Science, EarlyView.We investigate whether Montessori and traditional schooling systems shape the developmental trajectory of large‐scale brain dynamics in different ways. We quantify the arrow of time (“non‐reversibility”) in neural activity during resting state and movie‐watching, revealing distinct maturational patterns.
Elvira del Agua +6 more
wiley +1 more source
Advanced Science, EarlyView.This study reveals the dual role of celecoxib in intervertebral disc degeneration. While low concentrations are protective, high concentrations induce toxicity by upregulating HSP90, which synergizes with USP15 to deubiquitinate and stabilize RBX1. This leads to degradation of COMMD1/ATP7B, copper dyshomeostasis, and ultimately, cuproptosis.
Youfeng Guo +11 more
wiley +1 more source
Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets
Food Science of Animal Resources, 2017 The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were ...
Ashok K. Pathera +3 more
doaj +1 more source