منابع مشابه
Effects of processing and cooking on PBB residues.
To study the effect of processing on polybrominated biphenyl (PBB) levels, milk from four dairy herds containing less than 0.3 ppm (fat basis) of physiologically incorporated PBBs was presented individually into cream, skim milk, butter, and stirred curd cheese. Pasteurized and freeze-dried whole milk, skim milk, and cream, spray-dried whole milk and skim milk, and condensed whole milk were als...
متن کاملSupramolecular glucose oxidase-SWNT conjugates formed by ultrasonication: effect of tube length, functionalization and processing time
BACKGROUND Generation-3 (Gen-3) biosensors and advanced enzyme biofuel cells will benefit from direct electron transfer to oxidoreductases facilitated by single-walled carbon nanotubes (SWNTs). METHODS Supramolecular conjugates of SWNT-glucose oxidase (GOx-SWNT) were produced via ultrasonic processing. Using a Plackett-Burman experimental design to investigate the process of tip ultrasonicati...
متن کاملEffect of ultrasonication with EDTA or MTAD on smear layer, debris and erosion scores.
The purpose of this study was to compare the effects of ultrasonication with ethylenediaminetetraacetic acid (EDTA) and a mixture of tetracycline isomer, an acid, and a detergent (MTAD) as final canal irrigants on the smear layer, debris and erosion scores. Fifty-eight extracted single-rooted human teeth were instrumented with ProTaper rotary files up to size F3. According to the final irrigati...
متن کاملWhat influences appetite more: eating approaches or cooking methods?
In general, vegetables are abundantly consumed in a calorie-restricted diet to achieve sufficient satiety through fresh food or various cooking methods. In this study, we examined the effects of different cooking methods on appetite and specific perceptions of the food after consumption; eating approaches were also analyzed by meal duration. A total of 153 individuals aged 20-59 years were assi...
متن کاملEffect of cooking and processing methods on oxalate content of green leafy vegetables and pulses
Green leafy vegetables (spinach and bathua) and pulses (green pea and bengal gram) are widely consumed and hold an important place in the diet of people of India. Vegetarians who consume a greater amount of vegetables will have a higher intake of oxalate, which may reduce calcium availability. The objectives of this present research were to investigate the effect of different domestic cooking a...
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ژورنال
عنوان ژورنال: Journal for the Integrated Study of Dietary Habits
سال: 2003
ISSN: 1881-2368,1346-9770
DOI: 10.2740/jisdh.13.245