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1. Colour modification of poplar wood by steaming for brown colour

Author:
Banadics, Endre Antal; Tolvaj, Laszlo
Source:
European journal of wood and wood products 2019 v.77 no.4 pp. 717-719
ISSN:
0018-3768
Subject:
steaming,   etc   ; Populus; color; wood;     Show all 4 Subjects
Abstract:
... The colour change of poplar was evaluated after exposure to a wide range of steaming parameters (90–110 °C, 1–20 days) for getting brown colour for indoor applications. The generated brown colour was homogeneous throughout the whole cross section. The colour saturation can be doubled by steaming. Steaming increased both redness and yellowness values and reduced the lightness. The initial redness v ...
DOI:
10.1007/s00107-019-01397-9

2. Evaluation of the Hardness of Pumpkin Pulp Depending on the Implemented Heat Treatment

Author:
Marian, Panasiewicz; Jacek, Mazur; Paweł, Sobczak; Kazimierz, Zawiślak; Grzegorz, Łysiak
Source:
International journal of food engineering 2020 v.16 no.3 pp. 20180402
ISSN:
1556-3758
Subject:
steaming,   etc   ; boiling; fruits; hardness; mechanization; pulp; pumpkins; scalding; steam;     Show all 9 Subjects
Abstract:
... The work is a compilation of the research results concerning the evaluation of the hardness of pumpkin pulp depending on the implemented methods of heat treatment, i. e. scalding pumpkin in hot water and acting on it with water steam. Extended time of pumpkin heat treatment, both in hot water and combi steamer with steam during 6 min resulted in the reduction of the pulp hardness at 46 % after ste ...
DOI:
10.1515/ijfe-2018-0402

3. Effect of boiling and steaming on the surface tackiness of frozen cooked noodles

Author:
Wang, Yuan-Hui; Zhang, Ya-Ru; Xu, Fei; Zhang, Yi-Lin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.130 pp. 109747
ISSN:
0023-6438
Subject:
steaming,   etc   ; boiling; bound water; cooking; crosslinking; leaching; noodles; polymers; precooking; protein content; sensory properties; starch; texture;     Show all 13 Subjects
Abstract:
... The effects of different precooking processes on the surface tackiness of frozen cooked noodles (FCNs) were investigated. The texture characteristic, surface tackiness, cooking property, sensory quality of the recooked FCNs were analyzed, and the recooked FCNs made by three processes (Boiling 3′50″, Boiling 2′ Steaming 3′ and Steaming 2′ Boiling 2′30″) exhibited fine organoleptic quality and low s ...
DOI:
10.1016/j.lwt.2020.109747

4. High Dye Fixation Pad-Steam Dyeing of Cotton Fabrics with Reactive Dyes Based on Hydrophobic Effect

Author:
Shu, Dawu; Fang, Kuanjun; Liu, Xiuming; Cai, Yuqing; An, Fangfang
Source:
Journal of natural fibers 2020 v.17 no.5 pp. 665-675
ISSN:
1544-046X
Subject:
steaming,   etc   ; color; cotton fabric; dyeing; energy; ethanol; hydrophobicity; reactive dyes; sodium carbonate; water solubility;     Show all 10 Subjects
Abstract:
... To enhance the dye fixation of pad-steam dyeing with reactive dyes, we used five kinds of dyes and water–ethanol dyeing medium to investigate the hydrophobic effect in dyeing process. The results indicated that the higher the molecule weight per water soluble group, i.e. the stronger dye hydrophobicity, the higher the dye fixation rate. When dyed with hydrophobic dye, both the alkali and steaming ...
DOI:
10.1080/15440478.2018.1525464

5. Study on the in-process measurements of the surface roughness of Douglas fir green veneers with the use of laser profilometer

Author:
Stefanowski, Stanisław; Frayssinhes, Rémy; Pinkowski, Grzegorz; Denaud, Louis
Source:
European journal of wood and wood products 2020 v.78 no.3 pp. 555-564
ISSN:
0018-3768
Subject:
steaming,   etc   ; Pseudotsuga menziesii; cutting; equipment; heartwood; peeling; soaking; surface roughness; temperature;     Show all 9 Subjects
Abstract:
... The presented research concerns the use of a laser profilometer to measure the surface roughness of green Douglas fir heartwood veneers during the peeling process. It investigates the effect of various process parameters on the surface quality. Three experiments were carried out with a single variable factor for each experiment: log centration, soaking temperature and cutting speed. Moreover, the ...
DOI:
10.1007/s00107-020-01529-6

6. Impact of Steaming Mode on Chemical Characteristics and Colour of Birch Wood

Author:
Geffert, Anton; Geffertová, Jarmila; Výbohová, Eva; Dudiak, Michal
Source:
Forests 2020 v.11 no.4
ISSN:
1999-4907
Subject:
steaming,   etc   ; Betula pendula; Fourier transform infrared spectroscopy; cellulose; color; hemicellulose; lignin; oxidation; pH; steam; temperature; wood;     Show all 12 Subjects
Abstract:
... The aim of this work was to evaluate the changes of the chemical components in birch wood (Betula pendula Roth) caused by steaming with saturated steam at three temperatures—105 °C, 125 °C and 135 °C. In the samples of the original wood and wood after steaming, select chemical characteristics were determined, and wood, isolated holocellulose and Seiferts’s cellulose were analysed by attenuated tot ...
DOI:
10.3390/f11040478

7. Reduction in the Radiocesium in Meats of the Sika Deer and Wild Boar by Cooking

Author:
Hachinohe, Mayumi; Fujimoto, Ryusuke; Shinano, Takuro; Kotake-Nara, Eiichi; Hamamatsu, Shioka; Kawamoto, Shinichi
Source:
Journal of food protection 2020 v.83 no.3 pp. 467-475
ISSN:
0362-028X
Subject:
steaming,   etc   ; Cervus nippon; boiling; cesium; grilling; meat; radionuclides; water content; wild boars;     Show all 9 Subjects
Abstract:
... The behavior of radiocesium in wild animal meats upon cooking was investigated. The ratio of the concentration change (processing factor, Pf), remaining ratio (food processing retention factor, Fr), and removal ratio of radiocesium in the meats by grilling, boiling, and steaming were determined. Differences in cooking methods, rather than differences in meat parts or animal species, clearly influe ...
DOI:
10.4315/0362-028X.JFP-19-409

8. Effects of processing whole oats on the analysis and fate of mycotoxins and ergosterol

Author:
Tittlemier, S.A.; Blagden, R.; Chan, J.; McMillan, T.L.; Pleskach, K.; Izydorczyk, M.S.
Source:
World mycotoxin journal 2020 v.13 no.1 pp. 45-56
ISSN:
1875-0796
Subject:
steaming,   etc   ; Fusarium; deoxynivalenol; deoxynivalenol-3-glucoside; ergosterol; grinders; grinding; hulling; hulls; oats; particle size;     Show all 11 Subjects
Abstract:
... Grinding and dividing equipment were evaluated for their ability to comminute and divide ground oats in preparation for mycotoxin analysis. Four different grinders, using various settings, were evaluated for their ability to comminute oats and produce small particle sizes. Rotor beater type grinders produced the more desirable finer ground samples as compared to burr type mills. Four different div ...
DOI:
10.3920/WMJ2019.2530

9. Extremely Stable Zeolites Developed via Designed Liquid-Mediated Treatment

Author:
Iyoki, Kenta; Kikumasa, Kakeru; Onishi, Takako; Yonezawa, Yasuo; Chokkalingam, Anand; Yanaba, Yutaka; Matsumoto, Taiji; Osuga, Ryota; Elangovan, Shanmugam P.; Kondo, Junko N.; Endo, Akira; Okubo, Tatsuya; Wakihara, Toru
Source:
Journal of the American Chemical Society 2020 v.142 no.8 pp. 3931-3938
ISSN:
1520-5126
Subject:
steaming,   etc   ; aluminum oxide; aluminum silicates; catalytic activity; crystal structure; porous media; silica; steam; temperature; zeolites;     Show all 10 Subjects
Abstract:
... Improving the stability of porous materials for practical applications is highly challenging. Aluminosilicate zeolites are utilized for adsorptive and catalytic applications, wherein they are sometimes exposed to high-temperature steaming conditions (∼1000 °C). As the degradation of high-silica zeolites originates from the defect sites in their frameworks, feasible defect-healing methods are highl ...
DOI:
10.1021/jacs.9b12709

10. Effect of hydrothermal treatment on physical and semolina milling properties of barley

Author:
Karanam, Muralidhar; Theertha, D.P.; Kumar, Ashwin; Inamdar, Aashitosh A.; Sakhare, Suresh D.
Source:
Journal of food engineering 2020 v.287 pp. 110142
ISSN:
0260-8774
Subject:
steaming,   etc   ; barley; flour; granules; hardness; hot water treatment; hulls; milling; pasting properties; semolina; solubility; starch; temperature; viscosity; water holding capacity;     Show all 15 Subjects
Abstract:
... Barley samples were treated hydrothermally (HTT) to modify their physical properties for the production of semolina. HTT has increased the hardness value and firming of the barley structure with more compactly packed starch in the protein matrix of grain with increase in treatment time. Treated barley samples were milled in laboratory roller mill which resulted in the production of four fractions ...
DOI:
10.1016/j.jfoodeng.2020.110142

11. Stability assessment of crocetin and crocetin derivatives in Gardenia yellow pigment and Gardenia fruit pomace in presence of different cooking methods

Author:
Li, Na; Fan, Mingcong; Li, Yan; Qian, Haifeng; Zhang, Hui; Qi, Xiguang; Wang, Li
Source:
Food chemistry 2020 v.312 pp. 126031
ISSN:
0308-8146
Subject:
steaming,   etc   ; Gardenia; baking; boiling; byproducts; dyes; fruits; heat; high performance liquid chromatography; lighting; oils; pomace; statistical models;     Show all 13 Subjects
Abstract:
... Gardenia fruit pomace (GFP) is a byproduct during the Gardenia oil production and rich in Gardenia yellow pigment (GY) in which the major functional components are crocetin and crocetin derivatives (CDs). The application of GFP was still limited. In this research, the stabilities of CDs during thermal and lighting treatment were studied, food systems with GY or GFP were simulated to evaluate the e ...
DOI:
10.1016/j.foodchem.2019.126031

12. Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans

Author:
Jeszka-Skowron, Magdalena; Frankowski, Robert; Zgoła-Grześkowiak, Agnieszka
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.125 pp. 109344
ISSN:
0023-6438
Subject:
steaming,   etc   ; Coffea canephora; beverages; caffeine; coffee beans; coffee substitutes; decaffeination; niacin; nicotinamide; roasting; tea; theobromine; theophylline; trigonelline; yerba mate; Vietnam;     Show all 16 Subjects
Abstract:
... The differences among several popular brewed beverages in relation to content of caffeine, theobromine, theophylline, trigonelline, nicotinic acid and amide were studied. Caffeine, the main active component of the green and roasted Arabica and Robusta coffees, was also found in Yerba mate tea and other beverages such as teas. On the other hand, it has been found that roasted grain beverages that a ...
DOI:
10.1016/j.lwt.2020.109344

13. Effects of operating parameters of impinging stream dryer on parboiled rice quality and energy consumption

Author:
Kumklam, Ponlakrit; Prachayawarakorn, Somkiat; Devahastin, Sakamon; Soponronnarit, Somchart
Source:
Drying technology 2020 v.38 no.5-6 pp. 634-645
ISSN:
1532-2300
Subject:
steaming,   etc   ; drying; drying temperature; electricity; energy; evaporation rate; grain yield; heat; mechanical properties; paddies; parboiling; rice; seeds; water content;     Show all 14 Subjects
Abstract:
... It is very important to know how operating condition of a coaxial impinging stream dryer affects the drying time, parboiled rice quality and energy consumption. The drying temperature, parboiled paddy feed rate, drying air velocity and impinging distance were experimentally investigated. Increases in drying temperature and air velocity and a decrease in paddy feed rate provided higher evaporation ...
DOI:
10.1080/07373937.2019.1660673

14. Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns

Author:
Li, Kun; Zhang, Min; Bhandari, Bhesh; Li, Linlin; Yang, Chaohui
Source:
Journal of food process engineering 2020 v.43 no.2 pp. e13306
ISSN:
0145-8876
Subject:
steaming,   etc   ; Brassica rapa subsp. chinensis; chewiness; color; fat replacers; flavor; hardness; nuclear magnetic resonance spectroscopy; soybean oil; texture;     Show all 10 Subjects
Abstract:
... In this article, soybean oil in bok choy (Brassica chinensis L.) fillings was replaced with pre‐emulsified oil by 0, 33, 366.7, and 100% of total oil and its effect on some physical and sensory attributes of reduced‐fat fillings was investigated. The replacement of 33.3 and 66.7% soybean oil (samples 1 and 2, respectively) did not significantly affect water‐ and oil‐binding capacity after steaming ...
DOI:
10.1111/jfpe.13306

15. Antioxidant and phytoestrogenic activities of puffed black soybeans (Glycine max)

Author:
Kim, Jihyun; Lee, Hae-In; Lim, You Jin; Park, Young Joon; Kim, Wooki; Kim, Dae-Ok; Kim, Byung-Yong; Eom, Seok Hyun; Baik, Moo-Yeol
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108780
ISSN:
0023-6438
Subject:
steaming,   etc   ; Glycine max; anthocyanins; antioxidant activity; antioxidants; autoclaving; boiling; decarboxylation; glucosides; glycitein; isoflavones; phenolic acids; puffing; roasting; soybeans; temperature;     Show all 16 Subjects
Abstract:
... Black soybeans are generally consumed after steaming, boiling or roasting. They have also been consumed after puffing, which is a thermal processing using high temperature and high pressure. However, limited information is available on bioactive constituents of puffed black soybeans. Therefore, antioxidant and phytoestrogenic activities of puffed black soybeans were investigated. The puffing press ...
DOI:
10.1016/j.lwt.2019.108780

16. Identification and Differentiation of Polygonum multiflorum Radix and Polygoni multiflori Radix Preaparata through the Quantitative Analysis of Multicomponents by the Single-Marker Method

Author:
Luo, Ding-Qiang; Jia, Pu; Zhao, Shan-Shan; Zhao, Ye; Liu, Hai-Jing; Wei, Feng; Ma, Shuang-Cheng
Source:
Journal of Analytical Methods in Chemistry (Online) 2019 v.2019
ISSN:
2090-8873
Subject:
steaming,   etc   ; Reynoutria multiflora; chromatography; durability; emodin; quantitative analysis;     Show all 6 Subjects
Abstract:
... The quantitative analysis of multicomponents by the single-marker (QAMS) method was established and the relationship between F value (the ratio of the sum of the contents of emodin-8-O-β-D-glucopyranoside and physcion-8-O-β-D-glucopyranoside to the sum of the contents of emodin and physcion) and the steaming time was found to identify and differentiate Polygonum multiflorum Radix and its processed ...
DOI:
10.1155/2019/7430717
PubMed:
31485368
PubMed Central:
PMC6702820

17. Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

Author:
Pang, Xiao-Na; Huang, Xiao-Ning; Chen, Jing-Yu; Yu, Hui-Xin; Wang, Xiao-Yong; Han, Bei-Zhong
Source:
Food microbiology 2020 v.91 pp. 103514
ISSN:
0740-0020
Subject:
steaming,   etc   ; Cladosporium; Cyanobacteria; Epicoccum; Lactobacillus; Pichia; acids; alcoholic fermentation; aldehydes; cooling; distilled spirits; esters; flavor; fungi; ketones; manufacturing; pH; phenols; solid state fermentation;     Show all 19 Subjects
Abstract:
... Baijiu (Chinese liquor) is a type of traditional distilled alcoholic beverage produced through spontaneous solid-state fermentation with sorghum as the primary material. Material processing, including sorghum soaking, steaming and cooling which is carried out in an open environment, is an integral part of Baijiu manufacturing. However, the microbiota involved in material pretreatment and its assoc ...
DOI:
10.1016/j.fm.2020.103514

18. Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption

Author:
Torres de Castro, Neide; de Lacerda, Lívia; Rodrigues de Alencar, Ernandes; Assunção Botelho, Raquel Braz
Source:
International journal of gastronomy and food science 2020 v.21 pp. 100218
ISSN:
1878-450X
Subject:
steaming,   etc   ; Brassica oleracea; Cucurbita moschata; Daucus carota; boiling; broccoli; carrots; color; gastronomy; microwave cooking; microwave treatment; nutrient content; nutrients; ovens; sensory evaluation; taste; texture; zucchini; Brazil;     Show all 19 Subjects
Abstract:
... Consumers are becoming more health-conscious and have less time to prepare meals. They are often confused about which time and cooking method are adequate to preserve nutrients in vegetable. All cooking techniques cause changes in the nutrient content and the taste of a vegetable. The objective of this study was to determine the best cooking method for different vegetables using sensory evaluation ...
DOI:
10.1016/j.ijgfs.2020.100218

19. Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste

Author:
Liu, Yuntao; Tang, Tingting; Duan, Songqi; Qin, Zhizhi; Li, Cheng; Zhang, Zhiqing; Liu, Aiping; Wu, Dingtao; Chen, Hong; Han, Guoquan; Lin, Bokun; He, Jialiang; Wu, Wenjuan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.127 pp. 109360
ISSN:
0023-6438
Subject:
steaming,   etc   ; amylopectin; bound water; food additives; food matrix; glutinous rice; physicochemical properties; rice flour; scanning electron microscopy; sodium alginate; strength (mechanics); three-dimensional printing; viscosity;     Show all 13 Subjects
Abstract:
... This paper investigated the 3D printing feasibility of rice (waxy rice, japonica rice, indica rice) paste and the effect of sodium alginate (SA) added at concentrations (0, 0.25%, 0.50%, 0.75%, 1.00%, w/w, dry rice flour basis) on the physicochemical and structural characteristics of rice paste. Results showed that rice paste incorporated with SA exhibited shear-thinning behavior so that it can be ...
DOI:
10.1016/j.lwt.2020.109360

20. Role of seasoning vegetables on consumer behavior: Purchase, intake, liking, and intention to pay for larger servings

Author:
Luu, Ly; Manero, Joanna; Lee, Soo-Yeun; Nickols-Richardson, Sharon (Shelly); Chapman-Novakofski, Karen
Source:
Food quality and preference 2020 v.82 pp. 103890
ISSN:
0950-3293
Subject:
steaming,   etc   ; binomial distribution; broccoli; carrots; cauliflower; consumer behavior; eating habits; flavorings; green beans; ingestion; lunch; observational studies; serving size; surveys; vegetable consumption; wastes;     Show all 16 Subjects
Abstract:
... Vegetable intake in the U.S continues to be below national recommendations. Strategies include changes in vegetable preparation may improve vegetable preference and intake. This study’s objective was to determine the role of using seasonings compared to steaming on vegetable purchase, intake, liking and intention to pay for larger servings. An observational study was conducted during two 8-week pe ...
DOI:
10.1016/j.foodqual.2020.103890