Results 11 to 20 of about 177,692 (268)
Пищевые системы, 2023 Modern methods for aging and thermal treatment facilitate an improvement in beef sensory properties. The aim of the research was to study an effect of different types of thermal treatment on quality of steaks from dry-aged beef. Steaks were obtained from
G. V. Gurinovich +3 more
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Technofogfcaf Sofutfon for Preservfng Nutrftfonaf Vafue and Increasfng the Dfgestfbfffty of Meat Dfshe [PDF]
Техника и технология пищевых производств, 2019 Cooking perishable foods is an important and complicated process. Technological equipment plays a huge role in the cooking process, as well as the professional skills of the cook. To exclude the influence of the cook from this process, it is necessary to
Abdurakhmanov E.
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Loss of Vitamin E While Baking and Heating French Fries
Applied Sciences, 2023 Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes ...
Vojtech Ilko +7 more
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The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
Foods, 2021 The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ.
Lauren T. Honegger +5 more
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Supraspinal characterization of the thermal grill illusion with fMRI. [PDF]
, 2014 BackgroundSimultaneous presentation of non-noxious warm (40°C) and cold (20°C) stimuli in an interlacing fashion results in a transient hot burning noxious sensation (matched at 46°C) known as the thermal grill (TG) illusion.
Duann, Jeng-Ren +4 more
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Generalized open sets in grill N-topology
Applied General Topology, 2017 The aim of this paper is to give a systematic development of grill N-topological spaces and discuss a few properties of local function. We build a topology for the corresponding grill by using the local function.
M. Lellis Thivagar +3 more
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Thermal Grill Illusion in Post-Stroke Patients: Analysis of Clinical Features and Lesion Areas
Journal of Pain Research, 2023 Soichiro Matsuda,1 Yuki Igawa,1,2 Hidekazu Uchisawa,1,2 Shinya Iki,3 Michihiro Osumi1,4 1Graduate School of Health Sciences, Kio University, Nara, Japan; 2Department of Rehabilitation, Nishiyamato Rehabilitation Hospital, Nara, Japan; 3Department of ...
Matsuda S +4 more
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Reduction of Adhesion between Steel and Grilled Fish Protein with Ultra-Hydrophobic DLC
Journal of Advanced Mechanical Design, Systems, and Manufacturing, 2010 There is an issue of the fish adhering to the metal grids of grill strongly after grilling fish. Recently, the temperature in a grill equipment is over 500 °C, Fluorine resin coating which has low adhesion property can not endurant at 500 °C.
Naoko HONDA +5 more
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Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters
Meat and Muscle Biology, 2023 Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M.
Chris Kerth +4 more
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Respon Musca domestica terhadap Target Visual Berwarna Fly Grill
Jurnal Vektor Penyakit, 2021 Flies are insects belonging to the Diphtera order which can act as mechanical vectors of a disease. Just like insects in general, flies are sensitive to differences in wavelengths of light (color).
Cici Apriza Yanti +3 more
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