Results 71 to 80 of about 1,128,056 (280)

Fundamentals of color teaching in post-graduate education [PDF]

, 2019
In this research we present a framework on the theory of color culture and science education in the context of a master program in Color De sign & Technology organized in Italy since 2014.
Plutino A., Rossi M., Rizzi A.
core   +1 more source

Why Do Lobsters Change Color When Cooked? [PDF]

Physics Today, 2002
Innovative crystallographic techniques help solve an intriguing scientific and culinary puzzle.
openaire   +1 more source

Transitioning to nonpunitive school policies for addressing student substance use: Qualitative interviews with key school administrators

American Journal of Community Psychology, EarlyView.
Abstract Recent policy change in Massachusetts encourages schools to limit their use of exclusionary discipline to “extraordinary circumstances,” but little work has explored the opportunities and challenges of transitioning to nonpunitive practices after student substance use infractions in schools.
Kristina Conroy, M. Grace Albright, Kendall B. Roberts, Meghan A. Costello, Anthony J. Jannetti, Alexis R. Wing, Randi M. Schuster   +6 more
wiley   +1 more source

Color categories are not universal: replications and new evidence [PDF]

, 2002
Davidoff, Jules B., Roberson, Debi, Davies, Ian   +2 more
core   +9 more sources

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

Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging

Foods
The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX),
Benjamin J. Carpenter, Thomas W. Dobbins, Manuel Sebastian Hernandez, Samantha N. Barker, Kaitlyn R. Loomas, Wesley N. Osburn, Jerrad F. Legako   +6 more
doaj   +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, C. S. Riar, Sanjay Yadav, D. P. Sharma   +3 more
doaj   +1 more source

Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

Meat and Muscle Biology, 2019
The objective of this study was to assess consumer and chef perceptions and knowledge of beef degrees of doneness (DOD) as well as to measure the changes in cooked color over time related to DOD. Steaks from strip loins (M.
Brittany A. Olson, Emily A Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Colle, Michael D. Chao, Phillip Bass, Travis O'Quinn   +9 more
doaj   +2 more sources

Perfil sensorial, físico, químico e microbiológico de embutido de peito de peru (Maleagris gallopavo) defumado [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-graduação em Ciências dos Alimentos, Florianópolis, 2012Many foods are produced with the use of the smoking process, whether natural or ...
Bagestan, Manoela Maria
core  

Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin

CyTA - Journal of Food, 2018
This study evaluated the effect of substituting of NaCl with varying amounts of a combination of KCl, L-histidine (L-his), and L-lysine (L-lys) on the instrumental characteristics of cooked loin.
Yawei Zhang, Xiuyun Guo, Tongtong Liu, Zengqi Peng   +3 more
doaj   +1 more source