NEW LABOUR 'ETHICAL' FOREIGN POLICY by N. A. Stepanova

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Manufacturing Reliability Assessment of Fine Ag Alloy Wire During Wire Loop Formation Process by Deshin Liu, Tingsheng Chang, Zhenwei Zhuang, Yungching Chao, Sungting Chung, Peichen Huang

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Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction by FENG Meiqin, ZENG Xiaoqing, SUN Jian

“…In this study, sauced beef was prepared by three different cooking processes: ultrasonic-assisted stepwise cooking (CF), stepwise cooking (F) and traditional cooking (CT). …”
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Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta by Mahsa Karami Charvadeh, Eshagh Zakipour Rahimabadi, Parva Safari

“…After the cooking process, protein, ash content, and pH increased. …”
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Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection by Hui Gong, Zhen Yang, Meng Liu, Zhijia Shi, Jiapeng Li, Wenhua Chen, Xiaoling Qiao

“…Variation in the content of volatile components produced by different cooking processes was observed. In general, a cooking time of 4 h resulted in optimal flavor quality and stability. …”
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Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts by Suelen Cristina dos Santos Carvalho, Vanessa Cristina Francisco, Kalisa Fernanda Silva, Stanislau Bogusz Junior, Renata Tieko Nassu

“…It is concluded that, for the knuckle cut, cooking using the sous vide method at 65 °C with cooking times ranging from 60 to 120 minutes was the most favourable for achieving tender meat.…”
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Shopping for Health: Herbs and Spices by Jenna A. Norris, Wendy Dahl

“…Herbs and spices have been used for hundreds of years in cooking and medicine. They add a wide range of flavors to food and may also provide health benefits. …”
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Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (<i>Allium fistulosum</i> L.) by Myungheon Kim, Mihyun Cho, Jaebin Im, Changkyo Seo, Changhyeon Park, Moo-Hyeog Im

“…This study investigated the effect of different cooking methods on hexaconazole residues. Welsh onion was processed by common cooking methods such as stir-frying, boiling, and baking, and analyzed for pesticide residues using liquid chromatography with tandem mass spectrometry. …”
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Shopping for Health: Herbs and Spices by Jenna A. Norris, Wendy Dahl

“…Herbs and spices have been used for hundreds of years in cooking and medicine. They add a wide range of flavors to food and may also provide health benefits. …”
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Household air pollution exposure and risk of tuberculosis: a case–control study of women in Lilongwe, Malawi by Kenneth Maleta, Robert Krysiak, Irving Hoffman, Sam Phiri, Pamela Jagger, Ryan McCord, Anna Gallerani, Charles Jumbe, Joseph Pedit

“…Introduction Globally, 3–4 billion people rely on solid fuels for cooking, and 1 billion use kerosene to light their homes. …”
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Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta by Natalia Drabińska, Mariana Nogueira, Ewa Ciska, Henryk Hubert Jeleń

“…The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. …”
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Screening Kandungan Plastik pada Minyak Goreng yang Terdapat pada Gorengan di Jati Padang by Ayu Ratna Sari, Yustini Alioes, Rima Semiarty

“…<br />Keywords: screening, plastic, cooking oil, GC-MS, isopropyl.</p>…”
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