Results 241 to 250 of about 118,702 (305)

Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization

Cereal Chemistry, EarlyView.
Abstract Background and Objectives Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized.
Michael J. Burns, Sydney P. Berry, Amanda M. Gilbert, Peter J. Hermanson, Candice N. Hirsch   +4 more
wiley   +1 more source

Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (<i>Capsicum annuum L.</i>). [PDF]

Food Sci Biotechnol
Zhao W, Xu Y, Kim J, Lee JW, Jung MY, Moon B.   +5 more
europepmc   +1 more source

Self‐Care in Graduate Counseling Students: Examining Personal and Academic Predictors Through the Job Demands–Resources Model

Counselor Education and Supervision, EarlyView.
ABSTRACT Self‐care is a critical competency for graduate counseling students (GCS), essential to their wellness and professional functioning. However, intensive academic and clinical demands often impede self‐care engagement, elevating burnout risk.
Sarah J. Litt, Kahyen Shin, Melissa Luke
wiley   +1 more source

Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study. [PDF]

Food Chem X
Faraji F, Shahidi SA, Shariatifar N, Ahmadi M.   +3 more
europepmc   +1 more source

The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus). [PDF]

J Adv Vet Anim Res
Malak NML.
europepmc   +1 more source

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly. [PDF]

Foods
Shaharom NFM, Yusoff A, Mutalib SRA, Seow EK.   +3 more
europepmc   +1 more source

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods. [PDF]

Food Sci Anim Resour
Indriani S, Srisakultiew N, Sangsawad P, Paengkoum P, Pongsetkul J.   +4 more
europepmc   +1 more source

Associations between Cooking Methods and Socio-Demographic, Dietary, and Anthropometric Factors: Results from the Cross-Sectional Swiss National Nutrition Survey.

Ann Nutr Metab
Mayén AL, Marques-Vidal P.
europepmc   +1 more source

Energy-efficient cooking methods [PDF]

Energy Efficiency, 2012
Energy-efficient new cooking techniques have been developed in this research. Using a stove with 649 ± 20 W of power, the minimum heat, specific heat of transformation, and on-stove time required to completely cook 1 kg of dry beans (with water and other ingredients) and 1 kg of raw potato are found to be: 710 (±24) kJ, 613 (±20) kJ, and 1,144 ± 10 s ...
De, Dilip Kumar, Shawhatsu, Nathaniel Muwa, De, Narendra Nath, Ajaeroh, Mathias Ikechukwu   +3 more
openaire   +3 more sources

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Influence of Cooking Methods on Antioxidant Activity of Vegetables

Journal of Food Science, 2009
ABSTRACT:  The influence of home cooking methods (boiling, microwaving, pressure‐cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC).
M Antonia Murcia
exaly   +4 more sources