Jump to Main Content
PubAg
Main content area
Search
« Previous |
1 - 20 of 1,134
|
Next »
Search Results
- 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
-
http://dx.doi.org/10.1007/s00107-019-01397-9
- 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
-
http://dx.doi.org/10.1515/ijfe-2018-0402
- 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
-
https://dx.doi.org/10.1016/j.lwt.2020.109747
- 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
-
http://dx.doi.org/10.1080/15440478.2018.1525464
- 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
-
https://dx.doi.org/10.1007/s00107-020-01529-6
- 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
-
https://dx.doi.org/10.3390/f11040478
- 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
-
http://dx.doi.org/10.4315/0362-028X.JFP-19-409
- 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
-
http://dx.doi.org/10.3920/WMJ2019.2530
- 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
-
http://dx.doi.org/10.1021/jacs.9b12709
- 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
-
https://dx.doi.org/10.1016/j.jfoodeng.2020.110142
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2019.126031
- 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
-
https://dx.doi.org/10.1016/j.lwt.2020.109344
- 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
-
http://dx.doi.org/10.1080/07373937.2019.1660673
- 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
-
http://dx.doi.org/10.1111/jfpe.13306
- 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
-
https://dx.doi.org/10.1016/j.lwt.2019.108780
- 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
-
http://dx.doi.org/10.1155/2019/7430717
- 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
-
https://dx.doi.org/10.1016/j.fm.2020.103514
- 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
-
https://dx.doi.org/10.1016/j.ijgfs.2020.100218
- 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
-
https://dx.doi.org/10.1016/j.lwt.2020.109360
- 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
-
https://dx.doi.org/10.1016/j.foodqual.2020.103890