Showing 521 - 540 results of 939 for search '"cooking"', query time: 0.07s Refine Results
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    Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf by Tracy Jaico, Himanshu Prabhakar, Koushik Adhikari, Rakesh K. Singh, Anand Mohan

    Published 2022-01-01
    “…The physicochemical effects of sodium bicarbonate, potassium bicarbonate, and salt alone or in combination on physicochemical and sensory characteristics of cooked ground beef were investigated. The results obtained showed that cooked ground beef without salt had the lowest cooked yield. …”
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    Safety and Efficacy of Hemospray® in Upper Gastrointestinal Bleeding by Alan Hoi Lun Yau, George Ou, Cherry Galorport, Jack Amar, Brian Bressler, Fergal Donnellan, Hin Hin Ko, Eric Lam, Robert Allan Enns

    Published 2014-01-01
    “…BACKGROUND: Hemospray (Cook Medical, USA) has recently been approved in Canada for the management of nonvariceal upper gastrointestional bleeding (UGIB).…”
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    Stylistic variation in three English translations of the Dead Sea Scrolls by J. A. Naudé

    Published 2007-12-01
    “…In the translation by Wise, Abegg & Cook there is an overall tendency to spell things out rather than leave them implicit. …”
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  14. 534

    Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat by Suhong Huang, Xiaoli Dong, Yulong Zhang, Ming Huang, Yuandong Zheng

    Published 2022-09-01
    “…As post-mortem ageing and storage time increased, the CML content in cooked chicken breast significantly increased from 1.81 mg/kg to 2.00 mg/kg during 0−6 h, and then decreased from 2.00 mg/kg to 1.80 mg/kg during 6 h−1 day, finally increased again during 1−7 days, while the CML contents of raw and cooked leg significantly and continuously increased from 1.78 mg/kg to 2.08 mg/kg. …”
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  15. 535

    THE INFLUENCE OF HEAT TREATMENT WITH THE LIQUID PHASE ON FORMATION OF A MICROSTRUCTURE OF EUTECTIC Al-Si-ALLOY by A. Anikin, S. Belyaev, V. Zhereb, V. Anikina, T. Gil’manshina, A. Semusheva

    Published 2015-04-01
    “…The effect of heat treatment on the structure of the eutectic Al-Si-alloy, a theoretical substantiation process based on thermal analyzer and cooked microstructures was presented in this paper.…”
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    Bioprocessing of organic wastes from poultry and bovine slaughterhouses as food substrate for Hermetia illucens larval development by A.P. Luperdi, S.S. Flores-Calla, X.J. Barriga, V. Rivera, I. Salazar, P.L. Manrique, J.E. Reátegui

    Published 2023-10-01
    “…BACKGROUND AND OBJECTIVES: In the meat industry, inefficient management of organic waste exists, therefore the study aims to evaluate different bovine and poultry organic residues as food substrates during larval development of the black soldier fly, such as a sustainable alternative to obtain high protein meal.METHODS: The research evaluates the use of organic waste from cattle and poultry slaughterhouses, as food substrate for black soldier fly larvae, including raw beef blood T1, raw beef viscera T2, cooked beef blood T3, cooked beef viscera T4, raw chicken viscera T6 and cooked chicken viscera T7; further, as a control measure balanced feed (7 treatments and 5 replicates). …”
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    Sur les traces de Tupaia entre Tahiti, Ra’iātea et Nouvelle-Zélande. L’héritage de la navigation ‘traditionnelle’ by Francesco Lattanzi

    Published 2022-12-01
    “…The text’s purpose is to reconsider/revive this navigation heritage, which is metaphorically represented by the articulated return of Tupaia’s memory, the expert navigator and ritual operator originating from Ra’iātea, famous for having joined the crew of James Cook’s ship on his trip from Tahiti to Aotearoa.…”
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