نتایج جستجو برای: cooking pattern
تعداد نتایج: 360969 فیلتر نتایج به سال:
Cooking is a human activity with sophisticated process. Underlying the multitude of culinary recipes, there exist a set of fundamental and general cooking techniques, such as cutting, braising, slicing, and sauntering, etc. These skills are hard to learn through cooking recipes, which only provide textual instructions about certain dishs. Although visual instructions such as videos are more dir...
The kinetics of Cu(II) transport through a bulk liquid membrane with different membrane materials was investigated in this work. Three types of membrane materials were used: fresh cooking oil, waste cooking oil and kerosene, each of which was mixed with di-2-ethylhexylphosphoric acid (carrier) and tributylphosphate (modifier). Kinetic models derived from the kinetic laws of two consecutive irre...
In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein, 1-cyano-2,3-epithiopropane (CEP). Isothiocyanates have been implicated in the cancer-protective effects of Brassica vegetables. The effect of processing on the hydrolysis of glucosinolates was investigated in cabbage. ...
Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. This report significantly expands the available dAGE database, validates the dA...
The use of solid biomass fuels in cookstoves has been associated with chronic health impacts that disproportionately affect women worldwide. Solid fuel stoves that use wood, plant matter, and cow dung are commonly used for household cooking in rural Bangladesh. This study investigates the immediate effects of acute elevated cookstove emission exposures on pulmonary function. Pulmonary function ...
In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5...
Rice is staple food of Pakistani inhabitants and is a source of foreign exchange earnings. It is an immense source of starch. Rice starch is digested so quickly than any other high starchy food and this aspect make it distinctive among other cereals. The cooking and eating value is determined by the amylose content and gelatinization temperature. The cooking and eating characteristics of rice i...
OBJECTIVE Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the Cooking with Kids classroom experience from the child and adult participant perspectives. METHODS FG topics included students' cooking experiences at school and home and perceptions of Cooking with Kids. Verified transcripts of recorded interviews were entered into NVivo, coded for t...
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid react...
This paper describes a system which generates animations for cooking actions in recipes, to help people understand recipes written in Japanese. The major goal of this research is to increase the scalability of the system, i.e., to develop a system which can handle various kinds of cooking actions. We designed and compiled the lexicon of cooking actions required for the animation generation syst...
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