Results 71 to 80 of about 843,403 (307)
Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage
FoodsOnions (Allium cepa L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is not
Li Zhao +6 more
doaj +1 more source
Nuevo mundo - Mundos Nuevos, 2011 This dissertation examines the social organization of the Blacks of coastal Ecuador and their relations with neighboring Chachi Indians through the study of cooking.
Armelle Lorcy
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Implications of Charcoal Briquette Produced by Local Communities on Livelihoods and Environment in Nairobi Kenya [PDF]
, 2013 The residents of Nairobi, Kenya, use 700 tonnes of charcoal per day, producing about 88 tonnes of charcoal dust that is found in most of the charcoal retailing stalls that is disposed of in water drainage systems or in black garbage heaps. The high costs
A, Yonemitsu +7 more
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Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking. [PDF]
, 2015 Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of
Heber, David +6 more
core +2 more sources
Additive Manufacturing of Patient‐Specific Intracranial Aneurysm Cell Culture Models
Advanced Materials Technologies, EarlyView.Patient‐specific intracranial aneurysm models were fabricated using chocolate moulding, 3D printed water‐soluble cores, and direct resin 3D printing. Moulding PDMS around sacrificial cores made of chocolate or 3D printed water‐soluble resin yielded accurate, expandable, and endothelializable models that outperformed resin‐based approaches.
Chloe M. de Nys +6 more
wiley +1 more source
Socioecological correlates of perceived cooking skills among Spanish adolescents: the EHDLA study
Frontiers in Public HealthBackgroundIndividuals' perceptions of their cooking skills have been associated with healthier eating patterns. This study examines the socioecological factors associated with adolescents' cooking skills perceptions within a Spanish context.
Carlos Hermosa-Bosano +2 more
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Developing Sous Vide/Freezing Systems for Ready-Meal omponents [PDF]
, 2005 End of project reportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
Bourke, Paula +5 more
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Advanced Robotics Research, EarlyView.Edible robotics is an emerging field that leverages edible materials to construct robotic systems. This study presents a method to create thin, lightweight, yet powerful edible soft actuators, namely edible pouch motors. The successful operation of these edible actuators and grippers renders their potential to advance future developments in edible ...
Keigo Takahashi +3 more
wiley +1 more source
Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method
Scientific ReportsThis study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared
Zhongwen Cao, Tanglei Zhang, XiKui Tong
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EnergiesBiogas is once again emerging as a potential household cooking option that can help developing countries achieve energy targets. However, the adoption of biogas remains relatively slow, necessitating a diagnosis of the problem the review of literature ...
Admore Samuel Chiumia +4 more
doaj +1 more source