نتایج جستجو برای: cooking methods

تعداد نتایج: 1885020  

Journal: :Asian Pacific journal of cancer prevention : APJCP 2012
Yi-Rui Ge Nong Tian Yan Lu Yong Wu Qin-Rui Hu Zheng-Ping Huang

BACKGROUND Many observational studies have assessed the possible association between occupational cooking and uveal melanoma risk, but reported results are controversial. Our goal was to evaluate the association between occupational cooking and uveal melanoma risk by conducting a meta-analysis of observational studies. METHODS PubMed, EMBASE, and Web of Science were searched through June 2012...

2005
Wen-Chieh Sung Martha Stone

The processing methods for mung bean starch noodles were used to form “starch pasta” from various isolated wheat starches. The objective of this research was to evaluate the changes in the surface and internal structure of pasta and “starch pasta” made from various flours and wheat starch before and after cooking. Cooked “starch pasta” revealed a honeycomb-like internal structure similar to coo...

2015
Aisha M Nakitto John H Muyonga Dorothy Nakimbugwe

Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has no...

Journal: :Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 2006
M K Sengupta M A Hossain A Mukherjee S Ahamed B Das B Nayak A Pal D Chakraborti

Arsenic contamination of rice by irrigation with contaminated groundwater and secondarily increased soil arsenic compounds the arsenic burden of populations dependent on subsistence rice-diets. The arsenic concentration of cooked rice is known to increase with the arsenic concentration of the cooking water but the effects of cooking methods have not been defined. We tested the three major rice ...

2015
Min Jiang Jie Qiu Min Zhou Xiaochun He Hongmei Cui Catherine Lerro Ling Lv Xiaojuan Lin Chong Zhang Honghong Zhang Ruifeng Xu Daling Zhu Yun Dang Xudong Han Hanru Zhang Haiya Bai Ya Chen Zhongfeng Tang Ru Lin Tingting Yao Jie Su Xiaoying Xu Xiaohui Liu Wendi Wang Yueyuan Wang Bin Ma Weitao Qiu Cairong Zhu Suping Wang Huang Huang Nan Zhao Xiaosong Li Qing Liu Yawei Zhang

BACKGROUND Early studies have suggested that biomass cooking fuels were associated with increased risk of low birth weight (LBW). However it is unclear if this reduced birth weight was due to prematurity or intrauterine growth restriction (IUGR). METHODS In order to understand the relationship between various cooking fuels and risk of LBW and small for gestational age (SGA), we analyzed data ...

2017
Jung Hee Chae Benjamin E. Ansa Selina A. Smith

BACKGROUND The Eating and Cooking Healthy (TEACH) Kitchen was founded at the Medical College of Georgia in 2015 as a nutrition-based intervention to combat the high prevalence of obesity and obesity-related chronic diseases in the area of Augusta, Georgia. Despite the importance of diet in the management of chronic diseases, inadequate nutrition education among patients and healthcare providers...

2016
Omid Sadeghpoor Manijeh Dayeni Samane Razi

BACKGROUND Maollahm or meat juice, a by-product of meat, is a traditional remedy in Persian medicine. This product was used as a nourishment or treatment substance for sick people. According to the ancient Persian medicine, animal meat has more affinity with the human body and the body easily absorbs its nutrition. Therefore, one could resort to maollahm for patients requiring urgent nourishmen...

Journal: :Journal of agricultural and food chemistry 2009
Miki Hiemori Eunmi Koh Alyson E Mitchell

The composition and thermal stability of anthocyanins in black rice (Oryza sativa L. japonica var. SBR) produced in California were investigated. Six anthocyanin pigments were identified and quantified by high performance liquid chromatography using photo diode-array detection (HPLC-PDA) and electrospray ionization mass spectrometry [LC-(ESI)MS/MS]. The predominant anthocyanins are cyanidin-3-g...

2008
J. Choi J. Jeong Y. Choi S. Kim T. Kim C. Kim

The objective of this study was to determine the effect of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels. Cooking and reheating methods used were the electric grill cooking and microwave oven cooking. All treatments were composed by 80% pork ham and 20% pork fat. Salt and phosphate level about each treatment are as follo...

2007
Koichi MIURA Reiko HAMADA Shuichi SAKAI Hidehiko TANAKA

In this paper, we propose a method to abstract cooking videos. We define cooking video abstraction as shrinking videos maintaining the understandability of general cooking procedures visually and intuitively. Cooking motions and appearances of foods are considered as important segments in a cooking video. A method to extract such important segments referring to the intensity of motion in an ima...

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