نتایج جستجو برای: cooking method

تعداد نتایج: 1641611  

Journal: :Journal of nuclear medicine : official publication, Society of Nuclear Medicine 2007
Linda C Knight Steven Kantor Siva Doma Henry P Parkman Alan H Maurer

UNLABELLED A wide range of radiolabeled test meals have been used for gastric emptying scintigraphy. The purpose of this study was to test whether (99m)Tc-sulfur colloid-labeled liquid egg white is as stable as 2 fresh whole eggs labeled with (99m)Tc-sulfur colloid and whether the cooking method is important. METHODS Whole eggs and liquid egg white were mixed with (99m)Tc-sulfur colloid and c...

Journal: :Thorax 2001
T P Ng C S Seet W C Tan S C Foo

BACKGROUND Previous studies have not found a consistent association between exposure to domestic cooking using gas appliances and exacerbation of asthma. We investigated the immediate airflow response to acute exposure from single episodes of gas cooking, and peak airflow variability from continued exposure to repeated episodes of gas cooking in a group of non-smoking asthmatic women. METHODS...

Journal: :JRM 2009
Sho Murakami Takuo Suzuki Akira Tokumasu Yasushi Nakauchi

This paper proposes cooking support using ubiquitous sensors. We developed a machine learning algorithm that recognizes cooking procedures by taking into account widely varying sensor information and user behavior. To provide appropriate instructions to users, we developed a Markov-model-based behavior prediction algorithm. Using these algorithms, we developed cooking support automatically disp...

2015
Sven Isaksson Alexander Funcke Ida Envall Magnus Enquist Patrik Lindenfors

Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations....

Journal: :Int. J. Hum. Comput. Interaction 2016
Atsushi Hashimoto Jin Inoue Takuya Funatomi Michihiko Minoh

Sensing the intention of a user’s forthcoming action is a necessary function for systems that assist human physical activity. In this paper, we investigate a strategy for recipe guidance systems that can predict the forthcoming intended sub-task in a cooking task. We focus on user accessing objects, i.e., touching and releasing objects. Touching can indicate the start of the forthcoming sub-tas...

Journal: :Journal of AOAC International 2003
Anders Staffas Arne Nyman

Results are presented from an NMKL (Nordic Committee on Food Analysis) collaborative study of a method for the determination of cholecalciferol (vitamin D3) in foods. The method is based on the addition of an internal standard (vitamin D2), followed by saponification and extraction with n-heptane. The fraction that contains vitamin D2/D3 is separated by preparative normal-phase liquid chromatog...

Journal: :journal of agricultural science and technology 2013
a. ansari a. kalbasi-ashtari a. gerami

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

2015
Lu Zhang Fang Zhao Puhong Zhang Jianmei Gao Caixia Liu Feng J. He Ching-Ping Lin

The objective of this study was to develop a new method named the "one-week salt estimation method" that could estimate an individual's salt intake and the sources of salt in the diet, and to evaluate this new method with a 24-h urine collection. The new method estimates salt intake from: (1) household cooking by weighing the family salt container and other high-salt condiments or sauces at the...

Journal: :Journal of animal science 1998
T L Wheeler S D Shackelford M Koohmaraie

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 1...

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