Artykuły w czasopismach na temat „Cooking method”
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Hejlová, A., i J. Blahovec. "The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing". Czech Journal of Food Sciences 28, No. 5 (14.10.2010): 407–11. http://dx.doi.org/10.17221/225/2008-cjfs.
Pełny tekst źródłaHobani, Ali I., Moath B. Othman, Adil A. Fickak i Gamaleldin M. Suliman. "Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat". Processes 11, nr 1 (6.01.2023): 182. http://dx.doi.org/10.3390/pr11010182.
Pełny tekst źródłaOoi, Sho, Tsuyoshi Ikegaya i Mutsuo Sano. "Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation". Journal of Robotics and Mechatronics 29, nr 4 (20.08.2017): 728–36. http://dx.doi.org/10.20965/jrm.2017.p0728.
Pełny tekst źródłaDansou, Valère, Paul A. F. Houssou, Raoul K. Balogoun i Abel B. Hotegni. "Cooking Characteristics of Three Parboiled Rice Varieties Locally Produced in Gogounou and Banikoara in North-Benin". Uganda Journal of Agricultural Sciences 18, nr 2 (15.03.2018): 83–92. http://dx.doi.org/10.4314/ujas.v18i2.2.
Pełny tekst źródłaKlinhom, Phongchai, Jitra Klinhom i Sasithorn Methawiwat. "Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat". Applied Mechanics and Materials 855 (październik 2016): 70–74. http://dx.doi.org/10.4028/www.scientific.net/amm.855.70.
Pełny tekst źródłaPeng, Chiung-Yu, Cheng-Hang Lan, Pei-Chen Lin i Yi-Chun Kuo. "Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes". Journal of Hazardous Materials 324 (luty 2017): 160–67. http://dx.doi.org/10.1016/j.jhazmat.2016.10.045.
Pełny tekst źródłaHejlová, A., i J. Blahovec. "Role of cultivation conditions in potato sloughing as indicated by CPEM method". Plant, Soil and Environment 53, No. 9 (7.01.2008): 403–12. http://dx.doi.org/10.17221/2291-pse.
Pełny tekst źródłaPoelman, Astrid A. M., Conor M. Delahunty i Cees de Graaf. "Cooking time but not cooking method affects children’s acceptance of Brassica vegetables". Food Quality and Preference 28, nr 2 (czerwiec 2013): 441–48. http://dx.doi.org/10.1016/j.foodqual.2012.12.003.
Pełny tekst źródłaAdi, Annis Catur, Mahmud Aditya Rifqi, Merryana Adriani, Farapti Farapti, Nila Reswari Haryana i Junaida Astina. "EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE". Media Gizi Indonesia 15, nr 3 (18.09.2020): 159. http://dx.doi.org/10.20473/mgi.v15i3.159-166.
Pełny tekst źródłaJomori, Manuela Mika, Rossana Pacheco da Costa Proença, Maria Elena Echevarria-Guanilo, Greyce Luci Bernardo, Paula Lazzarin Uggioni i Ana Carolina Fernandes. "Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method". British Food Journal 119, nr 5 (2.05.2017): 1003–16. http://dx.doi.org/10.1108/bfj-10-2016-0448.
Pełny tekst źródłaJung, So-Yoon, Ji-Won Kim i Seon-Hwa Jeong. "Increased of Cooking Efficiency of the Lye Cooking Method for Traditional Korean Papermaking". Journal of Korea Technical Association of the Pulp and Paper Industry 52, nr 4 (31.08.2020): 73–80. http://dx.doi.org/10.7584/jktappi.2020.08.52.4.73.
Pełny tekst źródłaSerdaroglu, Meltem, i Esra Derin. "Sous-vide Pişirme Tekniği: Et Kalitesi Üzerine Etkileri". Turkish Journal of Agriculture - Food Science and Technology 8, nr 6 (25.06.2020): 1320–30. http://dx.doi.org/10.24925/turjaf.v8i6.1320-1330.3338.
Pełny tekst źródłaHailemariam, Gebrehana Ashine, i Tadele Andargie Wudineh. "Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables". Journal of Food Quality 2020 (9.03.2020): 1–5. http://dx.doi.org/10.1155/2020/8908670.
Pełny tekst źródłaMehta, Varunkumar H., Meena Goswami, Vikas Pathak, Arun Kumar Verma i Vincentraju Rajkumar. "Effect of different cooking methods on quality characteristics of turkey meat cutlets". Nutrition & Food Science 52, nr 3 (10.02.2022): 413–22. http://dx.doi.org/10.1108/nfs-12-2020-0454.
Pełny tekst źródłaO'Dwyer, J., i B. McCartan. "Poultry cooking method to reduce weight loss". Trends in Food Science & Technology 6, nr 9 (wrzesień 1995): 317. http://dx.doi.org/10.1016/s0924-2244(00)89162-1.
Pełny tekst źródłade Verdier, M. Gerhardsson, U. Hagman, R. K. Peters, G. Steineck i E. Overvik. "Meat by cooking method and colorectal cancer". European Journal of Cancer Prevention 1 (październik 1991): 18. http://dx.doi.org/10.1097/00008469-199110001-00026.
Pełny tekst źródłaPENG, J., H. E. HUFF i F. HSIEH. "AN RTD DETERMINATION METHOD FOR EXTRUSION COOKING". Journal of Food Processing and Preservation 18, nr 4 (wrzesień 1994): 263–77. http://dx.doi.org/10.1111/j.1745-4549.1994.tb00251.x.
Pełny tekst źródłaOgliari, Regiane, Jaqueline Machado Soares, Flávia Teixeira, Kélin Schwarz, Kátia Aparecida Da Silva, Dalton Luiz Schiessel i Daiana Novello. "CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERIZATION OF SWEET POTATO SUBMITTED TO DIFFERENT COOKING METHODS". International Journal of Research -GRANTHAALAYAH 8, nr 10 (28.10.2020): 147–56. http://dx.doi.org/10.29121/granthaalayah.v8.i10.2020.1881.
Pełny tekst źródłaGORAN, Gheorghe Valentin, Liliana TUDOREANU, Elena BADOI, Emanuela BADEA i Victor CRIVINEANU. "Influence of Thermal Preparation Method on Mineral Composition of Shrimps". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, nr 2 (20.11.2017): 90. http://dx.doi.org/10.15835/buasvmcn-fst:0004.
Pełny tekst źródłaStankov, Stanko, Hafize Fidan, Marianna Baeva i Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review". Food Science and Applied Biotechnology 3, nr 1 (19.03.2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.
Pełny tekst źródłaSuman i Pinky Boora. "Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods". Indian Journal of Nutrition and Dietetics 53, nr 3 (10.06.2016): 277. http://dx.doi.org/10.21048/ijnd.2016.53.3.5298.
Pełny tekst źródłaInan Eroglu, Elif, i Zehra Buyuktuncer. "The effect of various cooking methods on resistant starch content of foods". Nutrition & Food Science 47, nr 4 (10.07.2017): 522–33. http://dx.doi.org/10.1108/nfs-10-2016-0154.
Pełny tekst źródłaSugito, Heri, K. Sofjan Firdausi i Nidia Kharisma Putri. "EVALUASI KUALITAS MUTU MINYAK GORENG MENGGUNAKAN POLARISATOR TERPADU BERDASARKAN METODE FLUORESENSI ELEKTROOPTIK". Jurnal Ilmiah Teknosains 4, nr 2 (3.01.2019): 114. http://dx.doi.org/10.26877/jitek.v4i2.3187.
Pełny tekst źródłaYılmaz, Sena Nur, i Huri İlyasoğlu. "Comparision of the effect of sous vide with traditional cooking methods on color properties and anti-oxidant capacity of zucchini and green bean". Food and Health 9, nr 1 (2023): 37–42. http://dx.doi.org/10.3153/fh23004.
Pełny tekst źródłaHasibuan, Lilis Harianti, Darvi Mailisa Putri i Miftahul Jannah. "Simple Linear Regression Method to Predict Cooking Oil Prices in the Time of Covid-19". Logaritma : Jurnal Ilmu-ilmu Pendidikan dan Sains 10, nr 01 (15.07.2022): 81–94. http://dx.doi.org/10.24952/logaritma.v10i01.5319.
Pełny tekst źródłaRachmawati, Dewi Oktofa, i Iwan Suswandi. "THE VALUE OF VISCOSITY COEFFICIENT OF COOKING OIL RESULTED BY PURIFICATION BASED ON ACTIVE CHARCOAL TEMPERATURE WITH THE FALLING BALL METHOD". Indonesian Physical Review 5, nr 1 (11.02.2022): 57–63. http://dx.doi.org/10.29303/ipr.v5i1.140.
Pełny tekst źródłaMeng, Wen Wan, Lei Liao, Fei Chao Zhao i Zhen Zhou Wei. "The Research of Biological Method Degradation on Cooking Fume". Advanced Materials Research 573-574 (październik 2012): 1106–11. http://dx.doi.org/10.4028/www.scientific.net/amr.573-574.1106.
Pełny tekst źródłaPutri, Andini Dwi, i Arie Rafika Dewi. "Sistem Pendukung Keputusan Menerapkan Metode Profile Matching Sebagai Alternatif Penentuan Minyak Goreng Terbaik". J-SISKO TECH (Jurnal Teknologi Sistem Informasi dan Sistem Komputer TGD) 6, nr 1 (20.01.2023): 183. http://dx.doi.org/10.53513/jsk.v6i1.7397.
Pełny tekst źródłade Castro, Neide Torres, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo i Raquel Braz Assunção Botelho. "Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids". Foods 10, nr 8 (31.07.2021): 1782. http://dx.doi.org/10.3390/foods10081782.
Pełny tekst źródłaRana, Md Rahmatuzzaman, Hasan Ahmad, A. S. M. Sayem, Jakia Sultana Jothi, Md Mozammel Hoque i Mizanur Rahman. "Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh". Current Research in Nutrition and Food Science Journal 9, nr 2 (30.08.2021): 628–38. http://dx.doi.org/10.12944/crnfsj.9.2.26.
Pełny tekst źródłaBerghuis, Nila Tanyela, Ana Farida, Sayyidah Afifa, Mazaya Aurora, Brikita Eusebes i Salsa Putri. "REFINING AND ANALYSIS OF COOKING OIL (WASTE COOKING OIL) USING RICE WITH THE BATCH METHOD". Helium: Journal of Science and Applied Chemistry 2, nr 2 (31.12.2022): 45–52. http://dx.doi.org/10.33751/helium.v2i2.6202.
Pełny tekst źródłaDimisa, Adi Ahmad, Indira Prabawati Hanggara i Frida Agung Rakhmadi. "Application of Surface Tension Measurement to Determined Saturated Cooking Oil and Unsaturated Cooking Oil". Proceeding International Conference on Science and Engineering 2 (1.03.2019): 1–2. http://dx.doi.org/10.14421/icse.v2.43.
Pełny tekst źródłaYASUHIRA, Hitomi. "Suitable Cooking Method of Soybean for Miso Making". JOURNAL OF THE BREWING SOCIETY OF JAPAN 91, nr 12 (1996): 854–58. http://dx.doi.org/10.6013/jbrewsocjapan1988.91.854.
Pełny tekst źródłaJavali, Uday C., Kiran B. Malali, H. G. Ramya, Subhas V. Naik i Naveen V. Padaki. "Studies on Tasar Cocoon Cooking Using Permeation Method". Journal of The Institution of Engineers (India): Series E 99, nr 1 (6.02.2018): 55–62. http://dx.doi.org/10.1007/s40034-018-0112-9.
Pełny tekst źródłaBuratti, Susanna, Carola Cappa, Simona Benedetti i Gabriella Giovanelli. "Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables". Foods 9, nr 5 (9.05.2020): 607. http://dx.doi.org/10.3390/foods9050607.
Pełny tekst źródłaVinadine Aisyah Priwiningsih i Ali Zainal Abidin. "Literature Study of Cooking Oil Scarcity and The Increase of Cooking Oil Prices in Indonesia". Proceedings of International Conference on Economics Business and Government Challenges 1, nr 1 (15.08.2022): 87–92. http://dx.doi.org/10.33005/ic-ebgc.v1i1.14.
Pełny tekst źródłaPrasanthi, P. S., M. Vishnuvardhana Rao i Bhaskarachary K. "Retention of Xanthophylls in Green Foliar Vegetables after Different Food Preparations". Indian Journal of Nutrition and Dietetics 55, nr 3 (5.07.2018): 241. http://dx.doi.org/10.21048/ijnd.2018.55.3.21081.
Pełny tekst źródłaUzun Özcan, A., M. Maskan, M. Bedir i H. Bozkurt. "Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle". Grasas y Aceites 69, nr 4 (5.10.2018): 279. http://dx.doi.org/10.3989/gya.0101181.
Pełny tekst źródłaSupriyadi, Supriyadi, Misto Misto i Yulia Hartanti. "Palm Cooking Oil Refraction Index Measurement Using Single Slit Fraunhofer Diffraction Method". Jurnal ILMU DASAR 15, nr 2 (7.08.2015): 97. http://dx.doi.org/10.19184/jid.v15i2.632.
Pełny tekst źródłaYahya, Nor Hadhirah, Nurul Shaeida Zulkifli, Siti Nur Aishah Ramli, Ishamri Ismail i Wan Mohd Fadli Wan Mokhtar. "Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus". Journal Of Agrobiotechnology 12, nr 1S (29.09.2021): 83–91. http://dx.doi.org/10.37231/jab.2021.12.1s.273.
Pełny tekst źródłaCHEN, B. H., i L. H. HAN. "Effects of Different Cooking Methods on the Yield of Carotenoids in Water Convolvulus (Ipomoea aquatica)". Journal of Food Protection 53, nr 12 (1.12.1990): 1076–78. http://dx.doi.org/10.4315/0362-028x-53.12.1076.
Pełny tekst źródłaZuraidah, Zuraidah, Gustami Harahap i Faoeza Hafiz Saragih. "Faktor- Faktor yang Mempengaruhi Konsumsi Minyak Goreng Curah". Jurnal Ilmiah Pertanian ( JIPERTA) 1, nr 1 (14.04.2019): 91–101. http://dx.doi.org/10.31289/jiperta.v1i1.78.
Pełny tekst źródłaMuhd Rodhi, Miradatul Najwa, Nur Affaaidil Amani Mohd Zaki, Harumi Veny i Fazlena Hamzah. "Antimicrobial Properties of Green Disinfectant from Citrus Waste-Infused Used Cooking Oil Using Conventional Method". Indonesian Journal of Chemistry 22, nr 1 (24.01.2022): 272. http://dx.doi.org/10.22146/ijc.69812.
Pełny tekst źródłaDarwas, Rahmadini, Rahimullaily Rahimullaily i Naufal Abdi. "GOOD SALES FORECASTING INFORMATION SYSTEM USING SINGLE EXPONENTIAL SMOOTHING METHOD". Jurnal Teknologi Informasi dan Pendidikan 14, nr 1 (11.09.2021): 77–82. http://dx.doi.org/10.24036/tip.v14i1.453.
Pełny tekst źródłaWoo, Koan Sik, Hyun-Joo Kim, Ji Hae Lee, Jee Yeon Ko, Byong Won Lee i Byoung Kyu Lee. "Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio". Preventive Nutrition and Food Science 23, nr 1 (31.03.2018): 52–59. http://dx.doi.org/10.3746/pnf.2018.23.1.52.
Pełny tekst źródłaBostic, Stephanie M., Carole A. Bisogni i Jeffery Sobal. "Older adults’ household cooking: card sort analyses". British Food Journal 118, nr 2 (1.02.2016): 480–94. http://dx.doi.org/10.1108/bfj-10-2015-0356.
Pełny tekst źródłaEchegaray, Noemi, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Paulo C. B. Campagnol, Javier Carballo i José M. Lorenzo. "Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle". Foods 9, nr 6 (6.06.2020): 754. http://dx.doi.org/10.3390/foods9060754.
Pełny tekst źródłaSaleh, Sepeedeh, Henry Sambakunsi, Debora Makina, Moses Kumwenda, Jamie Rylance, Martha Chinouya i Kevin Mortimer. "“We threw away the stones”: a mixed method evaluation of a simple cookstove intervention in Malawi". Wellcome Open Research 7 (14.02.2022): 52. http://dx.doi.org/10.12688/wellcomeopenres.17544.1.
Pełny tekst źródłaUDEDIBIE, A. B. I., B. O. ESONU, C. UNACHUKWU i N. C. IWUOMA. "TWO-STAGE COOKING AS A METHOD OF IMPROVING THE NUTRITIVE VALUE OF JACKBEAN (Canavalia ensiformis) FOR BROILERS". Nigerian Journal of Animal Production 23, nr 2 (12.01.2021): 107–10. http://dx.doi.org/10.51791/njap.v23i2.2242.
Pełny tekst źródłaAbidin, Zainal, Marsha Dinda Maharani i Fembriarti Erry Prasmatiwi. "Consumer Preferences of Packaged Cooking Oil in Bandar Lampung City". Economics Development Analysis Journal 10, nr 4 (2.01.2022): 475–83. http://dx.doi.org/10.15294/edaj.v10i4.48285.
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