Facilitation of students’ disembedding in an online visual arts and mathematics education program by Mehtap Kus, Nora S. Newcombe

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DESIGNING AND EFFICIENCY EFFECT OF AUTOMATIC BALL-CLEANING SYSTEM FOR CONDENSER 180-KTsS-1 OF TURBINE Т-180/210-130-1 LMZ. Part 1 by Yu. A. Zenovich-Leshkevich-Ol’pinskiy, A. Yu. Naumov, A. Yu. Zenovich-Leshkevich-Ol’pinskaya

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CO2 Capture by Using a Membrane-absorption Hybrid Process in the Nature Gas Combined Cycle Power Plants by Wenfeng Dong, Mengxiang Fang, Tao Wang, Fei Liu, Ningtong Yi

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Sorption cable sensor with large sensing range and fields of its application by S. A. Kudzh, V. S. Kondratenko, A. Yu. Rogov, Yu. I. Sakunenko, E. A. Druzhinin

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Operating Thermal Power Plants Efficiency Improvement under Current Conditions by V. V. Yanchuk, V. N. Romaniuk

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Comparative evaluation of the energy and economic efficiency of vapor compression heat pumps in modernization of large chemical and oil refining industries. Part 1 by V. L. Yusha, M. A. Sutyaginskiy, Yu. A. Potapov

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DETERMINING OF PARAMETERS OF HEAT EXCHANGE FOR VAPORIZATION OF THE MIXED REFRIGERANT ON THE HIGH THERMAL CONDUCTIVITY SINTERED POWDER CAPILLARY-POROUS COATINGS by A. V. Ovsyannik, E. N. Makeeva

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Scientific and technological prerequisites for improvement and industrial development of low-flow compressor units based on long-stroke piston stages by V. L. Yusha

Subjects: “…compression in the area of wet steam…”
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Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties by Ayenew Meresa, Ayalew Demissew, Seifu Yilma, Getu Tegegne, Kiber Temesgen

“…Parboiling, a process which involves soaking, steaming, and drying, has been identified as a key technique to improve cooking and milling quality of rice. …”
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Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments by Nidelle Sausten Fomena Temgoua, Zongbao Sun, Charles Obinwanne Okoye, Haodong Pan

“…This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. …”
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Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes by Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI

“…The processing effects of steaming and air frying without oil fall between boiling and oven baking, with steaming retained more nutrients in L. decastes and produced a flavor profile similar to that of oven-baked samples. …”
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A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn by Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani

“…This study aims to determine the best cooking method (boiling, frying and steaming) for the quality and sensory characteristics of tempeh made from soybeans and corn. …”
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The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods by Chatarina Wariyah, Nurul Huda, Agus Slamet

“…This research was carried out in a completely randomized factorial design with two factors, namely cassava variety (M = Mentega, L = Lanting, and K = Ketan) and dried-growol cooking method (Au = Autoclave, ST = Steaming, and PC = Pressure cooker). Dried-growol was processed through preparation, fermentation, boiling, cooling, and drying. …”
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Effects of the Salt-Processing Method on the Pharmacokinetics and Tissue Distribution of Orally Administered Morinda officinalis How. Extract by Ji Shi, Xiaohang Ren, Jia Wang, Xiaofeng Wei, Bonan Liu, Tianzhu Jia

“…Salt processing, which involves steaming with salt water, directs herbs into the kidney channel. …”
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Zeolite Y: Synthesis, Modification, and Properties—A Case Revisited by Wolfgang Lutz

“…Y zeolites dealuminated by steaming were introduced as fluid-cracking catalysts in the year 1970. …”
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Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods by Diana Nur Afifah, Diana Nur Afifah, Daniaty Afifatus Salam, Fitria Nugraheni, Nina Resti, Rachma Purwanti, Gemala Anjani, Mursid Tri Susilo, Nuryanto, Made Astawan, Irma Sarita Rahmawati

“…This process also increased the ash, protein, and monounsaturated fat content, while the best cooking method was found to be steaming.…”
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Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices by YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang

“…The results showed that compared with steaming, boiling, and air frying, roasting was more conducive to the retention of the four bioactive substances in shiitake mushroom. …”
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Spectrochemical Technology in Nanomaterial Preparation and Art Appraisal Technology Research by Xiao Tang

“…In this paper, different morphologies of SiO2 nanomaterials, such as crystalline nanoparticles, amorphous nanowires, nanospheres, and nanonets, were prepared by a simple hot steaming method in the presence of argon. The samples were characterized by Raman spectroscopy. …”
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Perfect Meals with Pressure Cooking by Paula G. Harris-Swiatko, Karla P. Shelnutt, Amy Simonne, Sarah M. Ellis

“…Although they may seem old fashioned, pressure cookers are making a comeback because they can cook tough cuts of meats such as corned beef and stew beef to perfection and take far less time and energy than using standard boiling or steaming methods. This is a great option for today’s busy families who are trying to save both time and money! …”
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Perfect Meals with Pressure Cooking by Paula G. Harris-Swiatko, Karla P. Shelnutt, Amy Simonne, Sarah M. Ellis

“…Although they may seem old fashioned, pressure cookers are making a comeback because they can cook tough cuts of meats such as corned beef and stew beef to perfection and take far less time and energy than using standard boiling or steaming methods. This is a great option for today’s busy families who are trying to save both time and money! …”
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