Showing 801 - 820 results of 939 for search '"cooking"', query time: 0.05s Refine Results
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    Volatile Organic Compounds of Anchote Tuber and Leaf Extracted Using Simultaneous Steam Distillation and Solvent Extraction by Yenenesh Ayalew, Dargie Tsegay Berhe, Nigusse Retta, Gulelat Desse, Ali Mohammed, Kyong Su Kim

    Published 2022-01-01
    “…(Cogn)) is an endemic and potentially valuable crop of Ethiopia principally categorized under root and tuber crops, and its newly growing leaves along with the tendrils are also used as nutritious vegetable served after being cooked. Leaf and tuber powders were extracted for the first time to identify volatile organic compounds by simultaneous steam distillation and solvent extraction (SDE) and characterized using gas chromatography mass spectrometry (GC-MS). …”
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    Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya by Beatrice J. Birgen, Lucy G. Njue, Dasel M. Kaindi, Fredrick O. Ogutu, Joshua O. Owade

    Published 2020-01-01
    “…., 6.42±1.64 to 2.22±1.88; Staphylococcus aureus, 6.92±1.32 to 2.86±1.61; and Campylobacter jejuni, 8.95±0.94 to 4.66±2.67 log CFU/g in raw and cooked chicken samples, respectively. The predictors of E. coli contamination were the presence of pests and flies, unclean vending place, vending environment littered with waste, washing of hands by the vendor, and lack of appropriate clothing among the vendors at R2 of 0.33. …”
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    Biochemical Charcterization of Some Taro (Colocasia esculenta L. Schott) Germplasm in Ghana by R. Boampong, L. M. Aboagye, D. Nyadanu, M. E. Essilfie, R. Adu Amoah

    Published 2019-01-01
    “…Corms are boiled before eating and take a short time to cook as their carbohydrate structure is not complex. …”
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    Identifikasi Bakteri Escherichia coli O157:H7 dalam Daging Sapi yang Berasal dari Rumah Potong Hewan Lubuk Buaya by Rizki Muhammad Rananda, Aziz Djamal, Julizar Julizar

    Published 2016-09-01
    “…This research suggests to all community only to eat well-cooked meat. </em><em></em></h3><strong><em>Keywords:</em></strong><em> Escherichia coli O157:H7, beef cattle, slaughter house </em>…”
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