Results 81 to 90 of about 960,238 (337)

Graph-Based Framework on Bimanual Manipulation Planning from Cooking Recipe

Robotics, 2022
It is difficult to effectively operate a dual-arm robot using only the information written in a cooking recipe. To cope with this problem, this paper proposes a graph-based approach on bimanual cooking motion planning from a cooking recipe.
Kota Takata, Takuya Kiyokawa, Natsuki Yamanobe, Ixchel G. Ramirez-Alpizar, Weiwei Wan, Kensuke Harada   +5 more
doaj   +1 more source

Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake

Nutrients, 2020
“Food agency” is one’s ability to procure and prepare food within the contexts of one’s social, physical, and economic environment. In 2018, we used Amazon TurkPrime to field two large national surveys in the United States (US) to examine food agency and
J. Wolfson, Jacob Lahne, Minakshi Raj, Noura E. Insolera, F. Lavelle, M. Dean   +5 more
semanticscholar   +1 more source

From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics

Advanced Functional Materials, EarlyView.
We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou, Bokeon Kwak, Dario Floreano, Esther Amstad   +3 more
wiley   +1 more source

Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking

Foods, 2022
Maceration with sodium salts is applied to irmprove water holding capacity in squid-based products. The aim of this work was to determine how the mineral content of squid flesh is affected by maceration and further vacuum-cooking. Atlantic squids (Loligo
Celia Lucas, Faustina Fernández, Sancho Bañón   +2 more
doaj   +1 more source

Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

BMC Research Notes, 2020
To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic.
Thandiwe Alide, P. Wangila, A. Kiprop
semanticscholar   +1 more source

Triblock Polymer Engineering Enables Hydration‐Rich, High‐Performance, Fouling‐Resistant Interfaces

Advanced Functional Materials, EarlyView.
A molecularly engineered triblock polymer (PHZ) rapidly reorganizes into a hydration‐rich interfacial layer on diverse surfaces, strongly suppressing hydrophobic attraction and fouling. The triblock polymer provides robust energy and steric barriers to oily foulants, enabling high‐performance antifouling at ultralow dosage.
Chenyu Qiao, Ziqian Zhao, Yueying Huang, Yongxiang Sun, Genglin Li, Xuguang Song, Hongbo Zeng   +6 more
wiley   +1 more source

Beyond Presumptions: Toward Mechanistic Clarity in Metal‐Free Carbon Catalysts for Electrochemical H2O2 Production via Data Science

Advanced Materials, EarlyView.
Metal‐free carbon catalysts enable the sustainable synthesis of hydrogen peroxide via two‐electron oxygen reduction; however, active site complexity continues to hinder reliable interpretation. This review critiques correlation‐based approaches and highlights the importance of orthogonal experimental designs, standardized catalyst passports ...
Dayu Zhu, Hsi‐wen Wu, Xiao Wang, Jie Zhang   +3 more
wiley   +1 more source

Türk Mutfağında Kullanılan Baharatların Fonksiyonel Yönü

Turkish Journal of Agriculture: Food Science and Technology
Türk mutfağı, tarihi boyunca çeşitli kültürlerin etkisi ve Anadolu’nun zengin toprakları sayesinde geniş bir baharat yelpazesine sahiptir. Bu çalışmada, Türk mutfağında yaygın olarak kullanılan baharatlar fonksiyonel bileşenler olan terpenoidler ve ...
Özlem Özer Altundağ, Ufuk Samav
doaj   +1 more source

Exploiting of Wasted Cooking Oil at Making Biodiesel Through Transesterification Process with Applies K2CO3 Catalyst as Fuel Diesel of Renewable [PDF]

, 2011
This research aim is to know the influence from various USAge of K2CO3 catalyst and methanol solvent to biodiesel from wasted cooking oil. The making of biodiesel from waste cooking oil as raw material this before all was done by using esterification ...
ST.,M.T., Zulkarnain
core  

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, Henning, Susanne M, Huang, Jianjun, Lee, Ru-Po, Li, Zhaoping, Zerlin, Alona, Zhang, Yanjun   +6 more
core   +2 more sources