Results 151 to 160 of about 12,143,158 (301)

Studies on cooking methods for ecology cooking (2)

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2012
Takamura, Hitoshi, Udagawa, Misuzu, Fukatsu, Ayumi, Kitao, Satoshi, Ando, Mami, Matoba, Teruyoshi   +5 more
openaire   +1 more source

Biodiesel production from camelina oil, waste cooking and tallow.

, 2017
End of Project ReportThe high cost and lack of availability of raw materials is limiting the expansion of bio-diesel production. The aim of this project was to examine the potential of alternative vegetable oils, oil wastes or animal fats as bio-diesel ...
Frohlich, A., Leonard, A., Rice, B.
core  

Synergistic Enhancement of Antioxidant Activity in Arbutus unedo Leaf Extract by Biological Fluids: Implications for Functional and Nutraceutical Applications

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT This study examined the effect of biological fluids (saliva, blood plasma, and urine) on the antioxidant capacity of an aqueous extract derived from Arbutus unedo leaves. The extract displayed a concentration‐dependent reducing activity in the ferric reducing power assay (IC50 = 292 ± 7.54 µg/mL) and phosphomolybdenum assays (IC50 = 461.67 ± 4.
Idir Moualek, Hamdi Bendif, Karima Benarab, Giulio Lupidi, Fehmi Boufahja, Stefania Garzoli, Karim Houali   +6 more
wiley   +1 more source

In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods. [PDF]

Foods
Rueangsri N, Limpaninchart C, Thanopajai N, Judprasong K, Sridonpai P, Laitip N, Ornthai N, Feldmann J, Singhato A.   +8 more
europepmc   +1 more source

Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables. [PDF]

Foods, 2023
Panduang T, Phucharoenrak P, Karnpanit W, Trachootham D.   +3 more
europepmc   +1 more source

Acidogenic fermentation of pretreated food waste under psychrophilic conditions for volatile fatty acids production

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Mixed‐culture fermentation generally produces volatile fatty acids (VFAs) as a mixture of C2–C6 acids. Among operational parameters, temperature has a distinct effect on the microorganisms' metabolic activity, which can shift the composition of the metabolites.
Reema Kumar, Guneet Kaur, Satinder K. Brar, Patrik Lennartsson, Amir Mahboubi   +4 more
wiley   +1 more source

Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Liu Z, Zhao J, Cheng Z, Zhang X, Pan M, Pang B, Zhang R, Wei P, Cheng X, Wang Y, Sun Y, Xu L.   +11 more
europepmc   +1 more source

Sampling Foods Prepared By Gourmet Cooking Class

Students sample foods prepared in gourmet cooking ...
unknown
core  

String Figuring young children's perspectives of quality in English early childhood education and care

British Educational Research Journal, EarlyView.
Abstract Quality in early childhood education and care (ECEC) is a contested concept and has generally been conceptualised by inter‐related indicators such as staff qualifications, educational environment, policy or child‐to‐staff ratios. There has been a more limited emphasis on how young children might perceive and experience quality.
Nikki Fairchild, Éva Mikuska
wiley   +1 more source

Sous-Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale. [PDF]

J Food Sci
Muraro K, Cansian RL, Backes GT, Valduga E.   +3 more
europepmc   +1 more source