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Wyszukujesz frazę ""COOKING"" wg kryterium: Temat


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Tytuł :
Gluten cross-contact from common food practices and preparations.
Autorzy :
Parsons K; Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
Brown L; Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
Clark H; Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
Allen E; Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
McCammon E; Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
Clark G; Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
Oblad R; Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
Kenealey J; Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA. Electronic address: .
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Źródło :
Clinical nutrition (Edinburgh, Scotland) [Clin Nutr] 2021 May; Vol. 40 (5), pp. 3279-3287. Date of Electronic Publication: 2020 Nov 02.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking and Eating Utensils*
Cooking/*methods
Food Contamination/*analysis
Glutens/*analysis
Enzyme-Linked Immunosorbent Assay/methods
Czasopismo naukowe
Tytuł :
Risk of shared equipment in restaurants for consumers with peanut allergy: a simulation for preparing Asian foods: A simulation for preparing Asian foods.
Autorzy :
Remington BC; Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands; Food Allergy Research and Resource Program, University of Nebraska-Lincoln, Lincoln, Nebraska.
Blom WM; Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands.
Bassa B; Bassa Culinair, Utrecht, The Netherlands.
Koppelman SJ; Food Allergy Research and Resource Program, University of Nebraska-Lincoln, Lincoln, Nebraska. Electronic address: .
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Źródło :
Annals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology [Ann Allergy Asthma Immunol] 2020 Nov; Vol. 125 (5), pp. 543-551.e6. Date of Electronic Publication: 2020 Aug 05.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Arachis*
Cooking and Eating Utensils*
Equipment Contamination*
Restaurants*
Allergens/*analysis
Plant Proteins/*analysis
Cooking/methods ; Food Contamination ; Immune Tolerance ; Risk Assessment
Czasopismo naukowe
Tytuł :
Hybridity and change in cooking skills in everyday life: Conceptual contributions from a study of cooking with meal-box schemes.
Autorzy :
Halkier B; Department of Sociology, University of Copenhagen, Oester Farimagsgade 5, DK - 1014, Copenhagen K, Denmark. Electronic address: .
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Źródło :
Appetite [Appetite] 2021 Oct 01; Vol. 165, pp. 105311. Date of Electronic Publication: 2021 May 21.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Cooking*
Meals*
Food Handling ; Humans ; Surveys and Questionnaires
Czasopismo naukowe
Tytuł :
Effect of cooking temperature on cooked pasta quality and sustainability.
Autorzy :
Cimini A; Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy.
Cibelli M; Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy.
Taddei AR; Centro Grandi Attrezzature - Microscopia elettronica, University of Tuscia, Viterbo, Italy.
Moresi M; Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy.
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Źródło :
Journal of the science of food and agriculture [J Sci Food Agric] 2021 Sep; Vol. 101 (12), pp. 4946-4958. Date of Electronic Publication: 2021 Feb 17.
Typ publikacji :
Evaluation Study; Journal Article
MeSH Terms :
Cooking/*methods
Flour/*analysis
Triticum/*chemistry
Cooking/instrumentation ; Hot Temperature ; Starch/chemistry ; Temperature ; Water/chemistry
Czasopismo naukowe
Tytuł :
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types.
Autorzy :
Vaskoska R; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria, Australia. Electronic address: .
Ha M; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria, Australia.
Ong L; Department of Chemical Engineering, The University of Melbourne, Victoria, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Victoria, Australia.
Chen G; Department of Chemical Engineering, The University of Melbourne, Victoria, Australia.
White J; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria, Australia; Charles Sturt University, Wagga Wagga, New South Wales, Australia.
Gras S; Department of Chemical Engineering, The University of Melbourne, Victoria, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Victoria, Australia.
Warner R; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria, Australia.
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Źródło :
Meat science [Meat Sci] 2021 Sep; Vol. 179, pp. 108521. Date of Electronic Publication: 2021 Apr 10.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking*
Muscle, Skeletal/*chemistry
Myosins/*chemistry
Red Meat/*analysis
Animals ; Cattle ; Hot Temperature ; Muscle Fibers, Fast-Twitch ; Muscle Fibers, Slow-Twitch ; Shear Strength ; Water
Czasopismo naukowe
Tytuł :
The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables.
Autorzy :
Sun J; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
Wang Y; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
Pang X; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
Tian S; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
Hu Q; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
Li X; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
Liu J; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China.
Wang J; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China.
Lu Y; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130007. Date of Electronic Publication: 2021 May 05.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Cooking*
Brassica/*chemistry
Glucosinolates/*analysis
Isothiocyanates/*analysis
Oximes/*analysis
Sulfoxides/*analysis
Humans ; Microwaves
Czasopismo naukowe
Tytuł :
Toxic effect of cooking oil fume (COF) on lungs: Evidence of endoplasmic reticulum stress in rat.
Autorzy :
Deng L; school of tourism and ubran management, Jiangxi University of Finance and Economics, Nanchang 330000, China. Electronic address: .
Ma Y; The CDC of Ji'nan, Ji'nan 250000, China.
Ma P; School of Public Health, Hubei University of Science and Technology, Xianning 437100, China.
Wu Y; School of Public Health, Hubei University of Science and Technology, Xianning 437100, China.
Yang X; Hubei Key Laboratory of Genetic Regulation and Integrative Biology, Central China Normal University, Wuhan 430070, China.
Deng Q; School of Public Health, Zhengzhou University, Zhengzhou 450001, China. Electronic address: .
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Źródło :
Ecotoxicology and environmental safety [Ecotoxicol Environ Saf] 2021 Sep 15; Vol. 221, pp. 112463. Date of Electronic Publication: 2021 Jun 29.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking*
Air Pollutants/*toxicity
Endoplasmic Reticulum Stress/*drug effects
Oils/*toxicity
Animals ; Apoptosis/drug effects ; Female ; Lung/drug effects ; Lung Injury/chemically induced ; Lung Injury/drug therapy ; Oxidative Stress/drug effects ; Rats, Wistar ; Vitamin E/therapeutic use
Czasopismo naukowe
Tytuł :
The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef.
Autorzy :
Bedane TF; UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
Pedrós-Garrido S; UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
Quinn G; UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
Lyng JG; UCD Institute of Food and Health, University College Dublin, Dublin, Ireland. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 Sep; Vol. 179, pp. 108550. Date of Electronic Publication: 2021 May 08.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking/*instrumentation
Red Meat/*analysis
Animals ; Cattle ; Color ; Cooking/economics ; Electricity ; Food Handling/methods ; Muscle, Skeletal
Czasopismo naukowe
Tytuł :
Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
Autorzy :
Onyeoziri IO; Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa.
Torres-Aguilar P; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Hamaker BR; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Taylor JRN; Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa.
de Kock HL; Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep; Vol. 86 (9), pp. 3824-3838. Date of Electronic Publication: 2021 Aug 04.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking*
Food Handling*/methods
Food Handling*/standards
Pennisetum*
Taste*
Edible Grain/standards ; Flour/analysis ; Humans
Czasopismo naukowe
Tytuł :
Effect of starter culture type, cooking process and storage time at -18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab.
Autorzy :
Denktas S; Istanbul Medeniyet University, Gastronomy and Culinary Arts Department, Istanbul, Turkey.
Yalcin S; Afyon Kocatepe University, Afyon Vocational School, Food Processing Department, Afyonkarahisar, Turkey. Electronic address: .
Kayaardi S; Manisa Celal Bayar University, Food Engineering Department, Manisa, Turkey.
Sevik R; Afyon Kocatepe University, Food Engineering Department, Afyonkarahisar, Turkey.
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Źródło :
Food chemistry [Food Chem] 2021 Aug 30; Vol. 354, pp. 129549. Date of Electronic Publication: 2021 Mar 13.
Typ publikacji :
Journal Article
MeSH Terms :
Cold Temperature*
Cooking*
Food Storage*
Fermented Foods and Beverages/*microbiology
Lactobacillus/*metabolism
Meat Products/*analysis
Meat Products/*microbiology
Color ; Food Quality ; Time Factors
Czasopismo naukowe
Tytuł :
Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS.
Autorzy :
Selli S; Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey. Electronic address: .
Guclu G; Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey.
Sevindik O; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.
Kelebek H; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.
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Źródło :
Food chemistry [Food Chem] 2021 Aug 30; Vol. 354, pp. 129576. Date of Electronic Publication: 2021 Mar 15.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking*
Gas Chromatography-Mass Spectrometry*
Tandem Mass Spectrometry*
Agaricus/*chemistry
Food Analysis/*methods
Odorants/*analysis
Pleurotus/*chemistry
Animals
SCR Organism :
Agaricus bisporus
Czasopismo naukowe
Tytuł :
Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice.
Autorzy :
Wu Z; Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China.
He Y; Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China.
Yan W; Huiguan Agricultural Technology Co., Ltd, Hefei, P. R. China.
Zhang W; Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China.
Liu X; Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China.
Hui A; Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China.
Wang H; Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China.
Li H; Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China.
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Źródło :
Journal of the science of food and agriculture [J Sci Food Agric] 2021 Aug 15; Vol. 101 (10), pp. 4201-4206. Date of Electronic Publication: 2021 Jan 19.
Typ publikacji :
Evaluation Study; Journal Article
MeSH Terms :
Cooking/*methods
Food Handling/*methods
Oryza/*chemistry
Calorimetry, Differential Scanning ; Cooking/instrumentation ; Hardness ; Hot Temperature ; Hydrostatic Pressure ; Seeds/chemistry
Czasopismo naukowe
Tytuł :
Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1.
Autorzy :
West EAL; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
Xu AX; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
Bohrer BM; Department of Animal Science, Ohio State University, Columbus, Ohio 43201, United States.
Corradini MG; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.; Arrell Food Institute, University of Guelph, Guelph, Ontario N1G2W1, Canada.
Joye IJ; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
Wright AJ; Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario N1G2W1, Canada.
Rogers MA; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
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Źródło :
Journal of agricultural and food chemistry [J Agric Food Chem] 2021 Aug 04; Vol. 69 (30), pp. 8394-8402. Date of Electronic Publication: 2021 Jul 27.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking*
Lipids*
Animals ; Cattle ; Muscles ; Temperature
Czasopismo naukowe
Tytuł :
Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry.
Autorzy :
Moran L; Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain. Electronic address: .
Aldai N; Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain.
Barron LJR; Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain.
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Źródło :
Food chemistry [Food Chem] 2021 Aug 01; Vol. 352, pp. 129380. Date of Electronic Publication: 2021 Feb 23.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking*
Gas Chromatography-Mass Spectrometry*
Analytic Sample Preparation Methods/*methods
Meat/*analysis
Solid Phase Microextraction/*methods
Volatile Organic Compounds/*analysis
Volatile Organic Compounds/*isolation & purification
Animals ; Food Analysis ; Hot Temperature ; Volatile Organic Compounds/chemistry
Czasopismo naukowe
Tytuł :
Risk of two common glandular cell-type cancers (breast and colorectal cancers) in Chinese occupational chefs: a nationwide ecological study in Taiwan.
Autorzy :
Lin PC; Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.; Research Center for Environmental Medicine, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Room 721, CS Building, Kaohsiung, Taiwan.
Peng CY; Research Center for Environmental Medicine, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Room 721, CS Building, Kaohsiung, Taiwan.; Department of Public Health, College of Health Sciences, Kaohsiung Medical University, Kaohsiung, Taiwan.
Pan CH; Institute of Labor, Occupational and Safety and Health, Ministry of Labor, Taipei, Taiwan.
Lee JY; Division of Thoracic Surgery, Department of Surgery, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung City, Taiwan.
Hsieh TJ; Research Center for Environmental Medicine, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Room 721, CS Building, Kaohsiung, Taiwan.; Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung City, Taiwan.
Chuang YS; Research Center for Environmental Medicine, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Room 721, CS Building, Kaohsiung, Taiwan.; Department of Family Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan.; Center for Big Data Research, Kaohsiung Medical University, Kaohsiung city, Taiwan.
Turesky RJ; Department of Medicinal Chemistry, College of Pharmacy, University of Minnesota, Minnesota, USA.; Masonic Cancer Center, University of Minnesota, Minnesota, USA.
Wu CF; Research Center for Environmental Medicine, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Room 721, CS Building, Kaohsiung, Taiwan. .
Wu MT; Research Center for Environmental Medicine, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Room 721, CS Building, Kaohsiung, Taiwan. .; Department of Public Health, College of Health Sciences, Kaohsiung Medical University, Kaohsiung, Taiwan. .; Department of Family Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan. .; PhD Program of Environmental and Occupational Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan. .; Graduate Institute of Clinical Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan. .
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Źródło :
International archives of occupational and environmental health [Int Arch Occup Environ Health] 2021 Aug; Vol. 94 (6), pp. 1363-1373. Date of Electronic Publication: 2021 Feb 28.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Cooking*
Breast Neoplasms/*epidemiology
Colorectal Neoplasms/*epidemiology
Adolescent ; Adult ; Air Pollutants ; Databases, Factual ; Female ; Humans ; Male ; Middle Aged ; Oils ; Registries ; Risk ; Smoke ; Taiwan/epidemiology ; Young Adult
Czasopismo naukowe

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