Results 11 to 20 of about 1,732,393 (295)
Effect of Modified Cooking on Eucalyptus globulus and Eucalyptus nitens
, 2017 The objective of this work is to evaluate how Eucalyptus globulus and Eucalyptus nitens wood raw materials perform in modified cooking: SuperBatch™ (SB), CompactCooking™ (CC) and Lo-Solids™ (LS).
Antes, Rudine
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Performance Assessment of Waste Cooking Oil-Modified Asphalt Mixtures
Applied SciencesThis study aims to develop a framework to incorporate Waste Cooking Oil (WCO) into asphalt mixtures. Such a framework utilizes a Balanced Mix Design (BMD) approach to ensure adequate resistance to cracking and rutting. Transportation agencies can use the
Hamza Alkuime +5 more
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Cooking frequency and hypertension with gender as a modifier [PDF]
Nutrition Journal, 2019 AbstractBackgroundThe effect of cooking frequency on hypertension is understudied. This study aimed to examine the effect of cooking on hypertension with a particular focus on gender differences.MethodsThe present study utilized cross-sectional data from China Kadoorie Biobank with a 512,891-population of China.
Yu Zhang, Tianyu Tang, Kun Tang
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Global Market Assessment for Electric Cooking [PDF]
, 2021 Globally, approximately 2 billion people have access to some form of electricity but do not have access to clean cooking, the majority of which rely on the traditional use of biomass. Cooking with biomass leads to an estimated 3.8 million deaths per year
Coley, Will +4 more
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Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran [PDF]
Foods, 2020 The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature.
Roye, Chiara +7 more
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An analysis of cooking queries: Implications for supporting leisure cooking [PDF]
, 2013 Cooking is a common and an information-intensive activity. We analyze a set of 678 cooking-related queries to identify the attributes that cooks provide in their queries to the Google AnswersTM ‘ask an expert’ online reference system.
Bainbridge, David +3 more
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Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
McClements, D.J. +2 more
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Defining the semantics of verbal modifiers in the domain of cooking tasks [PDF]
Proceedings of the 26th annual meeting on Association for Computational Linguistics -, 1988 SEAFACT (Semantic Analysis For the Animation of Cooking Tasks) is a natural language interface to a computer-generated animation system operating in the domain of cooking tasks. SEAFACT allows the user to specify cooking tasks using a small subset of English.
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Environmental Research Letters, 2018 In Tanzania, a majority of rural residents cook using firewood-based three-stone-fire stoves. In this study, quantitative performance differences between technologically advanced improved cooking stoves and three-stone-fire stoves are analysed.
J Hafner +6 more
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A Comparative Study on Johnson–Cook, Modified Johnson–Cook, Modified Zerilli–Armstrong and Arrhenius-Type Constitutive Models to Predict Hot Deformation Behavior of TA2 [PDF]
High Temperature Materials and Processes, 2019 Abstract The true strain data and true stress data are obtained from the isothermal compression tests under a wide range of strain rates (0.1–20 s −1 ) and temperatures (933–1,133 K) over the Gleeble-3500 thermomechanical simulator.
Zhang Bing +7 more
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