The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as...

In this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), as well as their influence on the release of sulforaphane upon enzymatic hydrolysis of glucoraphanin by the endogenous enzyme myrosinase, were investigated. When chilled at 6 degrees C and 95% R.H. for 35 d, broccoli showed a vitamin C and sulforaphan...

The ASTM D 1037 six-cycle accelerated-aging test for wood-based panel products was analyzed to determine how each successive aging cycle and selected steps in each cycle contribute to panel deterioration. Hardboard, particleboard, flakeboard, waferboard, and oriented strandboard were evaluated. The rate of panel deterioration generally decreased with each successive aging cycle. Four cycles of ...

Korean Red Ginseng (KRG) is a heat-processed ginseng developed by the repeated steaming and air-drying of fresh ginseng. Compared with fresh ginseng, KRG has been shown to possess greater pharmacological activities and stability because of changes that occur in its chemical constituents during the steaming process. In addition to anticancer, anti-inflammatory, and immune-modulatory activities, ...

BACKGROUND Panax ginseng (PG) has a long history of use in Asian medicine because of its multiple pharmacological activities. It has been considered that PG in a type of white ginseng may induce undesirable thermogenic effects, but not in a type of red ginseng. However, there is a lack of evidence about the correlation between ginsenoside and thermogenesis. METHODS We investigated the effects...

The fractal dimensions of FeZSM-5 zeolites were used to characterize the change in their geometry depending on different postsynthesis treatments. The fractal dimension values were estimated from the Dubinin–Astakhov isotherms of nitrogen adsorption and related to the activity of these zeolites in the benzene hydroxylation to phenol by nitrous oxide. The zeolites had two different iron contents...