Results 21 to 30 of about 17,469 (301)

Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel

Molecules, 2022
Galactagogue herbs, also known as natural lactation adjuvants, are frequently used to stimulate breast milk production. Due to their antioxidant activity and phenolic content, anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare L.) were chosen to
Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Adrian Cîrciumaru, Elisabeta Botez   +5 more
doaj   +1 more source

Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming

Poultry Science, 2023
: One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels.
Matthanee Jantaranikorn, Kanjana Thumanu, Jirawat Yongsawatdigul   +2 more
doaj   +1 more source

Swedish shippers’ strategies for coping with slow-steaming in deep sea container shipping [PDF]

, 2018
When container shipping lines experience over-capacity and high fuel costs, they typically respond by decreasing sailing speeds and, consequently, increasing transport time.
Zeeshan Raza, Raza, Zeeshan, Finnsg\ue5rd, Christian, Kalantari, Joakim, Christian Finnsgård, Roso, Violeta,, Raza, Zeeshan,, Johan Woxenius, Woxenius, Johan,, Joakim Kalantari, Roso, Violeta, Finnsgård, Christian, Violeta Roso, Kalantari, Joakim,, Woxenius, Johan, Finnsgård, Christian,   +15 more
core   +1 more source

Optimization and application of steaming gelatinization process of japonica and glutinous sorghum [PDF]

Zhongguo niangzao
Effects of soaking grain water temperature, time and steaming time on the gelatinization of japonica and glutinous sorghum were investigated by single factor and orthogonal experiments to determine the optimal steaming gelatinization process, and it was ...
ZHOU Ping, WANG Guijun, WANG Qingyu, NI Jingyue, ZHANG Fuyan, CHEN Jiahao, ZHANG Xiang, XI Jin
doaj   +1 more source

Quality and Flavor Changes of Bonito Back Meat during Steaming

Shipin gongye ke-ji, 2022
The changes of quality and flavor of bonito back meat during steaming were analyzed by mass loss rate, pH, texture, the content of myofibrillar protein and sarcoplasmic protein, moisture distribution, the content of free amino acid and volatile flavor ...
Zhenting DAI, Huimin ZHOU, Zesheng YIN, Yu ZHOU, Shunsheng CHEN   +4 more
doaj   +1 more source

Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

, 2020
Background and objectives Six different long‐slender rice genotypes were studied, being three pure lines (Puita Inta CL, Guri CL, and Irga 424 RI) and three hybrid lines (Titan CL, Lexus CL, and Inov CL).
Vanier, N. L., Shanise Lisie Mello El Halal, Oliveira, M., Franciene Almeida Villanova, Edimara Polidoro, El Halal, S. L. M., Wang, Y-J., Nathan Levien Vanier, Villanova, F. A., Maurício de Oliveira, Ya‐Jane Wang   +10 more
core   +1 more source

Optimization of lid-covering steaming process of strong-flavor Baijiu by response surface methodology [PDF]

Zhongguo niangzao
In this study, using the starch gelatinization rate and acidity as evaluation indexes, the effects of steaming time, steam flux and rice husk addition on the steaming effect of fermented grains in the pool were investigated by single factor tests. On the
SHANG Hailin, XING Xianqing, LV Zhiyuan, LIU Yutao, ZHANG Mengmeng, ZHAO Qiaozhen, REN Guanghua, MIAO Kunchen, SU Jing
doaj   +1 more source

THE EFFECT OF PRODUCTION VARIABLES ON MEDIUM DENSITY FIBERBOARD QUALITY MADE FROM TALABE -ANZALYE REED [PDF]

تحقیقات علوم چوب و کاغذ ایران, 2005
In this study, MDF was produced from Reed ( Phragmites australis ). Reeds are collected from Talabe - Anzalye areas. The treatments conditions for fiber preparing were as follows:-Steaming temperature 170°c, 180°c-Steaming time 5, 10, 15 minutesThe other
masoudreza habibi, Saeed Mahdavi, Hossein Hosseinkhani   +2 more
doaj   +1 more source

High calorific value of lignin derived from Turkey oak wood: Combined effect of steaming and thermal treatment

, 2020
Turkey oak (Quercus cerris L.) is a deciduous species characterized by high morphological variability and a widespread distribution range along South-East Europe.
Lo Giudice V., Cetera P., Pari L., Bochicchio G., Todaro L., Moretti N.   +5 more
core   +1 more source

EFFECT OF PRETREATMENTS ON CHEMICAL AND ANTIOXIDANT PROPERTIES OF SKY FRUIT (Swietenia macrophylla) SEED OIL [Pengaruh Pra-perlakuan Terhadap Sifat Kimia dan Antioksidan Minyak Biji Buah Tunjuk Langit (Swietenia macrophylla)]

Jurnal Teknologi dan Industri Pangan, 2012
The objective of this study was to investigate the effect of pretreatments on chemical and antioxidant properties of sky fruit (Swietenia macrohylla) seed oil. The seeds were treated with different heat pretreatments (roasting, steaming, and microwaving)
Hayati Mohd Yusof, Nor Hayati Ibrahim*, Lau Chiew Ping   +2 more
doaj   +1 more source