Results 31 to 40 of about 2,459 (174)
The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM‐1 Simulated Digestion Studies in Review [PDF]
Mol Nutr Food ResLipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Rogers M, Wright A.
europepmc +2 more sources
From Baking a Cake to Solving the Schrodinger Equation
, 2005 The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time.
Brown Alton +3 more
core +1 more source
High‐Resolution Mapping of Discharge Product in Li─O2 Batteries
Small Methods, EarlyView.Li─O2 batteries promise exceptional energy density, but have several factors limiting performance, such as poor rate performance. To understand rate limitations, scanning electron microscopy with energy dispersive X‐ray spectroscopy and X‐ray nano‐computed tomography were employed to map the distribution of discharge products in discharged air ...
Laurence F. Brazel +6 more
wiley +1 more source
Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy
Molecules, 2020 Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics was performed to understand characteristic metabolic profiles in different aging regimes (crust from dry-aged beef, inner edible flesh of dry-aged beef, and wet-aged ...
Hyun Cheol Kim +5 more
doaj +1 more source
Use of visual appearance as an indicator of degree of doneness in ground beef patties
Kansas Agricultural Experiment Station Research Reports, 1993 Outbreaks of food-borne illness have emphasized the need for proper cooking of ground beef patties. Because of difficulties in measuring internal temperature of ground beef patties, visual indicators usually are used to estimate degree of doneness. As internal temperature increases from 130 to 170EF, the internal appearance is expected to change from ...
K.E. Warren +4 more
openaire +2 more sources
How FDI reshapes host markets’ trade profile and politics
American Journal of Political Science, EarlyView.Abstract A fast‐growing literature indicates that firms’ engagement in foreign direct investment (FDI) and trade is key to understanding deepening global value chains and their political implications. However, existing studies have mainly focused on the ramifications for FDI home countries while often overlooking the firm‐product level interactions ...
In Song Kim, Steven Liao, Sayumi Miyano
wiley +1 more source
Cooking patties from a frozen state, endpoint temperature, and post-cookery chilling affect internal and external color and cooking losses in ground beef patties [PDF]
, 2018 To determine the effects of cooking state (frozen vs. thawed), endpoint temperature (65.5 vs. 73.9°C), and post-cookery chilling on color of ground beef patties, 85% coarse-ground beef was purchased and ground through a 9.5-mm plate, formed into 115-g ...
Hicks, Zena
core +2 more sources
Forgive, Because You Were Forgiven
Philosophy and Phenomenological Research, EarlyView.ABSTRACT Philosophical orthodoxy has it that forgiveness is always discretionary—a gift we are free to extend to those who wrong us, but one that we are never morally required to offer. I dispute this orthodoxy, arguing that forgiveness is sometimes obligatory, even though wrongdoers can never demand or otherwise extract it from us.
Abraham Mathew
wiley +1 more source
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks [PDF]
, 2000 We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear force (WBS, tenderness).
George-Evins, C.D. +3 more
core +2 more sources
Regulation &Governance, EarlyView.ABSTRACT Skills formation is a pressing issue for middle‐income countries given the pace of technological change. In Latin America, scholars point to the hierarchical type of capitalism and its segmentalist skills formation system as the main roadblocks to exiting the middle‐income trap.
Aldo Madariaga, Mariana Rangel‐Padilla
wiley +1 more source