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华南理工大学制浆漂白新技术课件Chapter3 Cooking Chemistry with Additives
华南理工大学 制浆漂白 新技术 课件 Chapter3 Cooking Chemistry Additives
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2019/4/11
华南理工大学制浆漂白新技术课件Chapter3 Cooking Chemistry with Additives。
Cooking and Drying Process Optimisation of Shea (Butyrospermum parkii) Butter Extraction
shea nuts pretreatmen response surface methodology
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2014/11/28
Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, and nuts/water mass ratio, drying ...
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
non-heme iron bioavailability dialyzability
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2014/10/22
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
EPA content DHA content n-6/n-3 ratio fish silets convection steam oven
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2014/7/10
Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic,...
Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties
Cooking and Eating Varying Parboiling
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2016/6/2
Apart from the physical qualities such as hardness and “good head rice yield” usually associated with parboiling, the improvement or otherwise of cooking and eating/sensory characteristics of parboile...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
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2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels
Zea mays L. cooking process phenolics β-carotene antioxidan
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2014/2/24
We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and s...
Unhealthy Cooking and Prevalence of Tuberculosis in Indian Women: A Case Study
Tuberculosis Indoor Air Pollution Biomass Fuels Unhealthy Cooking
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2013/3/11
Unhealthy cooking is one of the major cause of mortality and morbidity and a risk factor for occurrence of tuberculosis among Indian women. India is the TB burden country in the world and accounts for...
urification and Characterization of Lipase Produced by Aspergillus oryzae CJLU-31 Isolated from Waste Cooking Oily Soil
Lipase Produced Characterization
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2016/6/1
Lipase was one of the most important industrial enzymes and has diverse applications in food industry, detergent industry, fats and oil hydrolysis, peptide synthesis and pharmaceutical industries. The...
Studies on Antheraea mylilla Cocoonase and its Use in Cocoons Cooking
Cocoons Cooking mylilla Cocoonase
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2016/6/1
Cocoonase which is secreted as a natural phenomenon has its direct utility in softening of cocoons for reeling without altering the very organic nature of tasar silk. In the present study, efforts hav...
Emissions of Regulated Pollutants and PAHs from Waste-cooking-oil Biodieselfuelled Heavy-duty Diesel Engine with Catalyzer
Waste cooking oil Biodiesel PAH Diesel engine Ultra-low sulfur diesel
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2016/3/28
The development of biodiesels is being driven by the need for reducing emissions from diesel engines without modifying
engines and for saving energy. The major obstacle to biodiesel commercialization...
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
ultrasonic protease inhibitor incorporating treatment myofibrillar protein Caspase-3/7 Z-DEVD-fmk
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2014/2/25
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
Biodiesel Production from Waste Cooking Oil Using Sulfuric Acid and Microwave Irradiation Processes
Biodiesel Waste Cooking Oil Free Fatty Acid Sulfuric Acid Microwave-Assisted Transesterification
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2013/3/11
A comparative study of biodiesel production from waste cooking oil using sulfuric acid (Two-step) and microwave-assisted transesterification (One-step) was carried out. A two-step transesterification ...
Kinetic Studies on Cooking of Pineapple Bakery Jam
Pineapple Bakery Jam Kinetic Studies
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2016/6/1
Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarith...
The Effects of Cooking Time on the Nutritional Parameters of Soya Milk
Soya Milk Nutritional Parameters
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2016/5/31
In this study, the effect of cooking time on the nutritional quality of soya milk was determined with a view of obtaining the approximate time at which soya milk should be cooked to have its optimum b...