Results 11 to 20 of about 17,469 (301)
Effects of steaming on saponin compositions and antiproliferative activity of Vietnamese ginseng
Journal of Ginseng Research, 2015 Background: Steaming of ginseng is known to change its chemical composition and biological activity. This study was carried out to investigate the effect of different steaming time-scales on chemical constituents and antiproliferative activity of ...
Thi Hong Van Le +2 more
exaly +4 more sources
The study of quality attributes of parboiled rice during steaming process with revolved sieve [PDF]
MATEC Web of Conferences, 2018 The steaming process with revolved sieve was studied as a function of steaming time and revolution velocity. The quality of parboiled rice in terms of thermal property, head rice yield and color was investigated and compared to the conventional steaming ...
Chungcharoen Thatchapol +2 more
doaj +2 more sources
Soy Flour and Radish Leaf-Enriched Steamed Dumplings (Manti): Technological, Nutritional, and Sensory Characteristics [PDF]
FoodsThis study investigated the technological, nutritional, and sensory effects of incorporating soybean flour and radish leaves into steamed manti, with emphasis on moisture-loss kinetics, protein denaturation, true retention (TR), and relative nutrient ...
Yurii Syromiatnykov +8 more
doaj +2 more sources
Dynamic Change of Quality During the Stuffed Bun Steamed Process [PDF]
FoodsThe steaming process is crucial for the production of stuffed buns. This study aimed to monitor quality changes in stuffed buns during steaming and to simulate internal temperature evolution using numerical modeling, to support intelligent process ...
Miao Bai +7 more
doaj +2 more sources
Performance and Energy Saving Analysis of Improved Cooking Vessel [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2023 This work investigates the development and optimization of cooking and heating systems. An experimental protocol for achieving energy-efficient cooking systems with a combined cooker and stove assembly is being developed. In conventional cooking practice,
Amol Tukaram Waghmode +2 more
doaj +1 more source
Smart Steaming: A New Flexible Paradigm for Synchromodal Logistics [PDF]
, 2021 Slow steaming, i.e., the possibility to ship vessels at a significantly slower speed than their nominal one, has been widely studied and implemented to improve the sustainability of long-haul supply chains.
Riccardo Giusti +5 more
core +3 more sources
Scientific Reports, 2021 Nutrient disorder and presence of disease-causing agents in soilless media negatively influence the growth of muskmelon. To combat these issues, use of environmentally-friendly sanitation techniques is crucial for increased crop productivity.
Ghulam Mustafa +15 more
doaj +1 more source
INVESTIGATION ON POSSIBILITY OF MDF PRODUCTION FROM REED [PDF]
تحقیقات علوم چوب و کاغذ ایران, 2004 In this study, MDF was produced from Reed (Phragmites australis). Reeds are collected from Hor-Alazym area. The treatments conditions for fiber preparing were as following:- Steaming temperature 170, 180oC(Steaming pressure 7,9 bar).- Steaming time 5, 10,
masoudreza habibi +3 more
doaj +1 more source
Mild Hydrothermal Treatment for Improving Outturn of Basmati Rice
AgriEngineering, 2023 Hydrothermal treatment of rice, called “Parboiling”, is an ancient traditional process in Asian countries. It consists of soaking rough rice in water and steaming it, and it both reduces the level of grain breakage and increases head yield of rice during
D. M. C. Champathi Gunathilake +1 more
doaj +1 more source
Effect of steaming time on medium density fiberboard properties produced from beech wood fibers [PDF]
تحقیقات علوم چوب و کاغذ ایران, 2011 In this investigation, 36 laboratory Medium Density Fiberboard (MDF) panels were produced using beech wood fibers. Variables were three steaming time (5, 10 and 15 minutes), two press time (4 and 6 minutes) and two resin consumption levels (9 and 11 ...
Abolfazl Kargarfard +2 more
doaj +1 more source