نتایج جستجو برای: cooking weight

تعداد نتایج: 361667  

Journal: :iranian journal of applied animal science 2015
s. golchin-gelehdooni p. shawrang a. nikkhah a.a. sadeghi a. teimouri-yansari

comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on anti-nutritional factors and subsequent effects on in vitro and in vivo digestibility of vicia ervilia in broilers were investigated. treatments had significant effect (p

Journal: :Journal of the American Dietetic Association 2011
Jaimie N Davis Emily E Ventura Lauren T Cook Lauren E Gyllenhammer Nicole M Gatto

Evidence demonstrates that a gardening and nutrition intervention improves dietary intake in children, although no study has evaluated the effect of this type of intervention on obesity measures. The objective of this pilot study was to develop and test the effects of a 12-week, after-school gardening, nutrition, and cooking program (called LA Sprouts) on dietary intake and obesity risk in Lati...

2012
Yujuan Sun Junyu Dong Lin Qi Mike Chantler

When cooking porridge, humans can easily spot how vigorously the porridge is boiled and accordingly adjust the cooking power. The change of the porridge surface appearance can be regarded as dynamic textures. This paper studies the correlation between several computational descriptors and human perception using image sequences of boiling porridges. By comparing the chosen features with the resu...

Journal: :The Eurasian journal of medicine 2014
Alphonsus Rukevwe Isara Adesuwa Queen Aigbokhaode

OBJECTIVE The aim of this study is to assess the types of household cooking fuel used by residents of Isiohor community in Edo State, Nigeria. MATERIALS AND METHODS This descriptive cross-sectional study was conducted among 133 household heads or their representatives in Isiohor Community in Edo State, Nigeria. Data collection was by means of a structured interviewer administered questionnair...

2010
Lu Cui Zhongli Pan Tanli Yue Jose Berrios

Cereal Chem. 87(5):403–408 This research studied developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25, 40, and 55°C for 30 min and then dried by air at 25°C to its initial moisture content (11.0 ± 0.6%, wb) before cooking...

Journal: :Lancet 2002
Munjoo Bae Chiho Watanabe Tsukasa Inaoka Makiko Sekiyama Noriko Sudo Mozammel Haque Bokul Ryutaro Ohtsuka

In Bangladesh, rice is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, ...

2000
M. J. DANIELS B. P. MARKS T. J. SIEBENMORGEN R. W. MCNEW J. F. MEULLENET

Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p<0.005) and peak viscosity (p<0.005). Drying treatments affected head rice yield (p<0.05), cooking properties (p<0...

Journal: :Work 2012
Alexana Vilar Soares Calado Marcelo Márcio Soares

This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, th...

2017
Ursula Kehlet Bhaskar Mitra Jorge Ruiz Carrascal Anne Raben Margit D. Aaslyng

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men con...

Journal: :American journal of epidemiology 2005
Anayo Fidelis Akunne Catherine Kyobutungi Rainer Sauerborn

Exposure to fuel from cooking and heating has not been studied in Europe, where lung cancer rates are high and many residents have had a long tradition of burning coal and unprocessed biomass. Study subjects included 2,861 cases and 3,118 controls recruited during 1998-2002 in the Czech Republic, Hungary, Poland, Romania, Russia, Slovakia, and the United Kingdom. The odds ratio of lung cancer a...

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