Results 51 to 60 of about 118,702 (305)
Cooking DNA: The effect of 'domestic' cooking methods on detection of GM potato [PDF]
, 2008 The ability to detect GM material in otherwise unprocessed foods cooked using domestic methods is important should 'ready-to-eat' foods require labelling. This study addresses the issue of DNA degradation in foods as a result of cooking.
Van der Colff, L., Podivinsky, E.
core +1 more source
Multidimensional Cellular Micro‐Compartments to Model Invasive Lobular Carcinoma Dormancy
Advanced Healthcare Materials, EarlyView.Invasive lobular carcinoma (ILC) is an understudied subtype of breast cancer that is susceptible to late recurrences. In this study, micro‐compartmentalization techniques spanning multiple dimensions, including 2D, pseudo‐3D, and 3D, are integrated to uncover the mechanisms underlying ILC dormancy, revealing the central role of p27Kip1.
Xilal Y. Rima +15 more
wiley +1 more source
EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT
Теория и практика переработки мяса, 2016 Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention ...
Thanaa Shehab
doaj +1 more source
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 +3 more
wiley +1 more source
Foods, 2023 The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of Laminaria japonica were investigated.
Zuomiao Yang +4 more
doaj +1 more source
International Journal of Food Properties, 2019 The object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly increased (p
Dah-Sol Kim, Nami Joo
doaj +1 more source
Bronze Age cooking pots: Thermal properties and cooking methods
Préhistoires méditerranéennes, 2013 This paper examines the interplay between manufacturing parameters and material properties in archaeological ceramic cooking ware. While previous studies on material properties have focused on the response of ceramic vessels to mechanical and thermal loads, emphasis is placed here on thermal properties and their influence on the suitability of a vessel
Noémi S. Müller +3 more
openaire +1 more source
Impact of the Cooking Methods on the Tempeh Nutritional Composition [PDF]
, 2021 Objectives: Promoting plant-based protein diets (PBPDs) are of utmost importance in public health nutrition. However, the studies on the nutrient profile of PBPDs for foods as consumed remain scare.
Serôdio, Ana +13 more
core +1 more source
Advanced Materials, EarlyView.Harnessing the synergistic interplay of supramolecular self‐assembly, under macromolecular crowding conditions, and enzymatic‐mediated covalent crosslinking toward a stable protein‐based G‐quadruplex‐derived supramolecular bioink. This bioinspired strategy enables the biofabrication of complex and tunable ECM‐mimetic constructs, providing a platform ...
Vera Sousa +6 more
wiley +1 more source
Effects of cooking methods on electrophoretic patterns of rainbow trout [PDF]
, 2011 The aim of this study was to determine the effects of different cooking methods on the electrophoretic patterns of rainbow trout (Oncorhynchus mykiss) fillets using sodium dodecyl sulfate-polyacrylamide gel elec-trophoresis (SDS-PAGE).
Kucukgulmez A. +3 more
core +4 more sources