نتایج جستجو برای: cooking

تعداد نتایج: 13092  

Journal: :Journal of epidemiology and community health 1993
T P Ng K P Hui W C Tan

STUDY OBJECTIVES To investigate the effects of passive exposure to tobacco smoke and gas cooking at home on respiratory symptoms and lung function of non-smoking women. SETTING Evidence on the effects of passive smoking and exposure to nitrogen dioxide from gas cooking on the respiratory health of adults is limited and variable. Over 97% of women in Singapore do not smoke, and a principal sou...

Journal: :پژوهش های علوم و فناوری چوب و جنگل 0

soda and soda-aq pulping of corn stalk applying different charges of active alkali and pulping time was studied. the average value of fiber length, diameter and cell wall thickness were measured as 1.03 mm, 23.64 µm and 5.26 µm, respectively. the content of alcohol-acetone extractives, cellulose, lignin, extractives soluble in 1% naoh and ash content of corn stalk were determined as 15%, 51.2%,...

Journal: :international journal of aquatic biology 0
ensieh hayati-jafar beigi ebrahim alizadeh doughikollaee department of fisheries, faculty of natural resources, university of zabol, zabol 98615-538, iran eshagh zakipour rahimabadi mostafa yousef elahi

the effects of different cooking methods (deep fat frying, boiling and steaming) on lipid content and fatty acid composition of grass carp ( ctenopharyngodon idella ) fillets during chill storage were investigated. fillet samples were cooked and then stored at + 4°c for 4 days. the control and the cooked fillet samples were analyzed for their chemical characteristics. twelve fatty acids were id...

Journal: :iranian journal of public health 0
forouzan salehi zahra abdollahi maryam sanaei mostafa qorbani zeinab ahadi gita shafiee

background: disparities in health may relate to differences in nutrition. among dietary determinants, socioeconomic status (ses) plays an important role. therefore, this study was aimed to investigate the association between ses and cooking pattern and consumed food among rural and urban iranian households.     methods: overall, 14,136 households were selected through single-stage cluster sampl...

2010
James Patindol Xiaofang Gu Ya-Jane Wang

Cluster, correlation, and multivariate regression analyses were used to rationalize the effects of grain composition, starch fine structure, and leaching characteristics on cooked rice texture (hardness and stickiness). The head rice grain composition of 23 U.S. long-grain cultivars was evaluated in terms of apparent amylose content, crude protein, and surface lipids. Starch samples were prepar...

2003
Wen-Chieh Sung Martha Stone

Determination of pasta cooking quality was more dependent on a continuous protein network than the physicochemical properties of gelatinized starch. In the absence of coagulated protein, “starch pasta” strands fractured into small pieces and did not swell in contrast to pasta made from flour or semolina after 20 minutes cooking. The starch of semolina was not a key factor related to better cook...

2015
A. Heshmati

Antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. The presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. Because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue o...

2016
Ada L. Garcia Rebecca Reardon Matthew McDonald Elisa J. Vargas-Garcia

PURPOSE OF REVIEW Community-based interventions aiming to improve cooking skills are a popular strategy to promote healthy eating. We reviewed current evidence on the effectiveness of these interventions on different confidence aspects and fruit and vegetable intake. RECENT FINDINGS Evaluation of cooking programmes consistently report increased confidence in cooking skills in adults across di...

2017
Honggyun Kim Hyun Wook Do Heajung Chung

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, princ...

Journal: :Journal of animal science 1995
M Mitsumoto R N Arnold D M Schaefer R G Cassens

Effects of dietary vitamin E supplementation on drip loss, cooking loss, and muscle fiber disruption in fresh beef loin steaks from Holstein and crossbred beef steers were studied. Nine Holstein steers and nine beef steers were fed a control diet and nine Holstein steers and eight beef steers were supplemented daily with 298 IU of vitamin E/kg of diet for 211, 232, or 252 d. Drip loss, cooking ...

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