Results 41 to 50 of about 421,647 (219)
Food Research, 2023 Smoked catfish is one of the processed fish products that is often found in various regions in Indonesia. Smoking method with liquid smoke can be alternative as a substitute for traditional smoking so that the resulting product has good quality. This study aimed to evaluate changes in the quality and amino acid profile of catfish processed using liquid
F. Swastawati +3 more
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How do medical researchers make causal inferences? [PDF]
, 2019 Bradford Hill (1965) highlighted nine aspects of the complex evidential situation a medical researcher faces when determining whether a causal relation exists between a disease and various conditions associated with it.
Dammann, Olaf +2 more
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The heat treatment influences the physico-chemical and oxidative characteristics of coconut oil
Semina: Ciências Biológicas e da Saúde, 2018 The objective of this study was to evaluate the effect of heat treatment on the profile of fatty acids, antioxidant capacity, lipid oxidation and physical-chemical characteristics of coconut oil.
Bruna Cristina Santos Cruz +2 more
doaj +1 more source
Primary investigation into the occurrence of Hydroxymethylfurfural (HMF) in a range of smoked products [PDF]
, 2018 5-hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties.
Bouzalakou-Butel, Laura-Artemis +3 more
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Oral Ulcer Healing after Treatment with Distilled Liquid Smoke of Coconut Shell on Diabetic Rats [PDF]
Journal of Krishna Institute of Medical Sciences University, 2019 Background: Distilled liquid smoke from coconut shell (Cocos nucifera L.) by pyrolysis process with final temperature 400C and then distilled in 120-1500C.
Meircurius Dwi Condro Surboyo +3 more
doaj
Analysis of Tobacco and Smoke Condensate for Penicillic Acid [PDF]
Applied Microbiology, 1972 Gas chromatographic analyses of smoke condensate from commercial, unfiltered cigarettes spiked with penicillic acid (500 or 1,000 ppm), a reported carcinogenic substance from certain fungi, indicated approximately 3% of unchanged compound was transported in the smoke. Analysis of tobacco on which either Aspergillus ochraceus
J P, Snow +4 more
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Free Amino Acids in Cigarette Smoke (II)
Bulletin of the Agricultural Chemical Society of Japan, 1959 Free amino acid contained in the smoke of seven different cigarettes, respectively made from a single variety of tobacco, have been quantitatively determined by paper chromatography and colorimetry. Fourteen amino acids (α-alanine, proline, glycine, glutamic acid, glutamine, β-alanine, serine, γ-amino butyric acid, aspartic acid, valine, leucine ...
Masao IZAWA, Motoo TAKI
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Reviewing disease burden among rural Indian women [PDF]
, 2004 The disease burden of rural Indian women is reviewed by utilizing the data from the 'Survey of Causes of Death (rural)' annual reports of Registrar General of India supplemented with National family health survey (NFHS-II).
Agnihotram V, Dr. Ramanakumar
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Ascorbic acid and dehydroascorbic acid as biomarkers of oxidative stress caused by smoking [PDF]
The American Journal of Clinical Nutrition, 1997 Using a reliable, newly developed assay for ascorbic acid (reduced form) and dehydroascorbic acid (DHAA; the oxidized form) in plasma, we studied the influence of age, sex, and smoking on 219 healthy, age-stratified, and randomly selected subjects representing the Danish population.
J, Lykkesfeldt +3 more
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D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group.
Abozed, S. +28 more
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