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Mostrando ítems 11-20 de 12011
MANUFACTURE AND EVALUATION OF A QUICK-COOKING BROWN RICE
(IntercienciaCaracasVenezuela, 2009)
Hybrid Oven (Solar + Biomass) for Cooking. Design, Construction and Thermal Evaluation
(Scientific & Academic Publishing, 2019-03)
Solar energy for cooking is an interesting option to achieve energy efficient cooking, while reducing environmental impact and facilitating nutritious cooking on a daily basis, especially to provide nutrition for young ...
Home-cooked garlic remains a healthy food
(Elsevier, 2015-05-14)
Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. ...
Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage
(Elsevier Sci Ltd, 2016)
The aim of this study is to investigate the effects of different \home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and ...
Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars
(AMER CHEMICAL SOC, 2009)
The effects of different cooking conditions such as soaking, atmospheric (100 degrees C) or pressure boiling (121 degrees C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH ...
Optimization of HPLC quantification of carotenoids in cooked green vegetables - Comparison of analytical and calculated data
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2004)
Richard Cooke: archeology and academic divulgation in PanamaRichard Cooke: arqueología y divulgación en Panamá
(Universidad de Costa Rica, 2019)
A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties
(Wiley Blackwell Publishing, Inc, 2000-11)
Cooking and textural parameters during double-sided cooking of hamburger patties were correlated with volume-averaged temperature at the end of the cooking process and gap thickness between plates. Frozen patties were ...