The effects of storage conditions and cooking methods on chlorophyll, glucosinolate (GSL), sulforaphane content in broccoli florets were investigated this study. For the experiment, fresh stored for 2, 4, 6 days at 10, 0 °C with or without 1-methylcyclopropene (1-MCP) treatment. cooked 1, 3, 5, 7, 9 min under three methods, namely, steaming, microwaving, boiling. Results showed that contents al...

Indonesia is one of the main sources sea cucumber in world with high total production for domestic consumption and export market. Sea has potential as a source traditional foods, medicine, functional food due to nutritional component cucumbers. The purpose this research was determine different characteristics obtained by chemical (ethanol extractions 20%, 25%, 30%) physical treatment (boiling s...

Slow steaming, i.e., the possibility to ship vessels at a significantly slower speed than their nominal one, has been widely studied and implemented improve sustainability of long-haul supply chains. However, create an efficient symbiosis with paradigm synchromodality, evolution slow steaming called smart is introduced. Smart about defining medium execution shipping movements real-time adjustme...

The valorization of low-grade industrial residues into valuable materials has been a way to reduce the impact industry on planetary boundaries. Silicon-rich wastes have used for zeolite synthesis while impurities originating from vital role in physicochemical properties and catalytic performance waste-derived zeolites. Here, effect steaming zeolites were investigated. Steamed ZSM-5 maintained t...

It has been recorded in literature that superheated steam the ability to combine parboiling operation (steaming and drying) of paddy (Oryza sativa - UPL1) rice into a single unit. According literature, this process not fully explored implemented processing. In research work, dryer was used parboil (steam dry) rice. Soaking time temperature 12hours at 60°C, with steaming ranging from 10 24mins, ...

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-a...

Interfacial compatibility plays a key role in the performances of natural fiber-reinforced composites. The measures commonly used to improve the interfacial compatibility focus more on the addition of various compatibilizers than on the structural modification of the natural fiber. In this paper, an attempt was made to enlarge the interfacial interaction areas of the recycled polyethylene (rPE)...

Pd was loaded on ultra stable Y (USY) zeolites prepared by steaming NH(4)-Y zeolite under different conditions. Heck reactions were carried out over the prepared Pd/USY. We found that H₂ bubbling was effective in improving not only the catalytic activity of Pd/USY, but also that of other supported Pd catalysts and Pd(OAc)₂. Moreover, the catalytic activity of Pd/USY could be optimized by choosi...

This study was designed to determine the changes in saponin content in American ginseng berries after treatment by heating and to assess the anticancer effects of the extracts. After steaming treatment (100-120 degrees C for 1 h, and 120 degrees C for 0.5-4 h), the content of seven ginsenosides, Rg1, Re, Rb1, Rc, Rb2, Rb3, and Rd, decreased; the content of five ginsenosides, Rh1, Rg2, 20R-Rg2, ...