搜索结果: 1-15 共查到“cooking”相关记录87条 . 查询时间(0.093 秒)
Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes
Cooked rice In situ gelatinization Pasting properties Rheological properties Starch branching enzyme Textural properties
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2023/8/9
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb-) with suppr...
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...
WSU researcher creates cooking-oil-based 'bioasphalt'（图）
bioasphalt WSU cooking-oil-based
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2014/3/20
A Washington State University (WSU) researcher has developed a way to use restaurant cooking oil in a type of asphalt that looks and handles just like its petroleum-based counterpart.
Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Beef Texture Sensory Evaluation ISO11036:1994 Cooking End-point Temperature
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2016/5/12
Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the...
Effect of Acacia karroo Supplementation on Growth, Ultimate pH, Colour and Cooking Losses of Meat from Indigenous Xhosa Lop-eared Goats
Acasia karroo Supplementation Goat Performance Meat Quality
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2016/5/11
The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castra...
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...