Results 21 to 30 of about 12,143,158 (301)
Food Science of Animal Resources, 2016 The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture
Yun-Sang Choi +8 more
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Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods
MoleculesDuring domestic grilling, polycyclic aromatic hydrocarbons (PAHs), which include genotoxic and carcinogenic compounds, can be produced as a result of fat pyrolysis, leakage of cellular juices onto the heat source, and incomplete combustion of fuel.
Chiara Conchione +3 more
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Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit
Food Science of Animal Resources, 2016 The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit.
Shan Xue +3 more
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Jurnal Teknologi dan Industri Pertanian IndonesiaTapai is a traditional food obtained from a fermentation process using yeast. The material used in the manufacture of tapai is a material that contains starch. One of the starchy ingredients that can be processed into tapai is the janten banana.
Ririn Chania Putri +2 more
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Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2018 Today seafood plays a significant role in feeding people worldwide. Identification nutritional value of these products over other protein intake is increasing day by day.
Seyedeh Zahra Mehdipour +3 more
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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 +3 more
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Reserves, Injury Severity, and Outcomes in Traumatic Brain Injury: A CENTER‐TBI Observational Study
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Reserve refers to the brain's ability to maintain function after an injury and strongly relates to traumatic brain injury (TBI) outcomes. This study examined (1) whether associations between pre‐injury reserve proxies and outcomes differed across injury severity categories, and (2) whether the impact of injury severity varied across ...
Natascha Ekdahl +6 more
wiley +1 more source
Cogent Food & Agriculture, 2016 This study was conducted to evaluate the effect of oven, steam and microwave cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets.
Ashok K. Pathera +3 more
doaj +1 more source
Meat and Muscle Biology, 2019 Consumer sensory analysis (n = 288) was conducted, along with cooking loss, slice shear force (SSF), pressed juice percentage (PJP), and volatile compound analyses, to evaluate the effects of different dry heat cooking methods.
Andrea J. Garmyn +3 more
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Arthritis Care &Research, EarlyView.Objective Although the definition of a gout flare is well established, the state of gout flare resolution has not yet been defined. This study aimed to explore patients’ experiences and perceptions of gout flare resolution. Methods Semistructured interviews were conducted with 24 people with gout, guided by open‐ended questions exploring their ...
Sarah Stewart +5 more
wiley +1 more source