Zobrazeno 1 - 10 of 123 pro vyhledávání: '"G. Glew"'
1
The effects of group singing on the wellbeing and psychosocial outcomes of children and young people: a systematic integrative review
Autor: Laura M. Simonds, Sarah G. Glew, Emma Williams
Publikováno v: Arts & Health. 13:240-262
Supporting the wellbeing of young people is a growing issue internationally. Reviews of adult studies suggest the potential of group singing to meet this agenda. This review aimed to examine current evidence regarding the effects of group singing on
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c7f3958ef663023ace4dc8abc13a1b8
https://doi.org/10.1080/17533015.2020.1802604
Zobrazit plný text záznamu
2
Forced convection ovens for reheating pre-cooked frozen food
Autor: G. Glew, R. B. Walker
Publikováno v: International Journal of Food Science & Technology. 4:307-318
Summary. The importance of food pack thickness in forced convection ovens is shown in relation to production rates. For ovens operated on a batch basis, a pack thickness of 16 mm was recommended, and for ovens operated on a continuous basis, a pack t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::32d6740b4f3cbc752651b2dbae032ab2
https://doi.org/10.1111/j.1365-2621.1969.tb01528.x
Zobrazit plný text záznamu
3
Organoleptic assessment of products frozen by two methods: liquid nitrogen and blast freezing
Autor: Margaret A. Hill, G. Glew
Publikováno v: International Journal of Food Science & Technology. 8:205-210
Summary Macaroni cheese, poached fish, carrots and coq au vin were prepared and frozen by two methods, liquid nitrogen and blast freezing. The precooked frozen food was stored in the frozen state at – 18°C either for less than 18 days or more than
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f762e577f6f7f5e5c895c9ec8ad9cac
https://doi.org/10.1111/j.1365-2621.1973.tb01707.x
Zobrazit plný text záznamu
4
Rapid thawing of pre-cooked frozen foods in catering
Autor: David C. Dorney, G. Glew
Publikováno v: International Journal of Food Science & Technology. 12:523-534
Summary The need for a rapid thawing method for use in large cook-freeze projects is described. Following a series of practical tests a machine was developed which thawed products of 20 mm thickness in less than 3 hr. The findings were compared with
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::86e20486eec1cb68df42c0e51338765f
https://doi.org/10.1111/j.1365-2621.1977.tb00137.x
Zobrazit plný text záznamu
5
The effect of delay between cooking and freezing on the flavour of pre-cooked frozen food
Autor: G. Glew, Margaret A. Hill
Publikováno v: International Journal of Food Science & Technology. 5:187-191
Summary. The effect of delay between cooking and freezing on the organoleptic properties of some foods after reconstitution has been examined. Difference tests were performed and it was shown that delays between cooking and freezing of as little as 1
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d87d84a5d942f0e9a333eca6d00d725
https://doi.org/10.1111/j.1365-2621.1970.tb01556.x
Zobrazit plný text záznamu
6
The measurement of acceptability differences between brands of convenience products sold as dry mixes
Autor: Alison McKIE, Gillian C. Walker, Janice Ryley, G. Glew
Publikováno v: International Journal of Food Science & Technology. 12:319-324
Summary Hedonic scale tests using adult member panels to screen brands of three product types for use in schools, indicated that significant acceptability differences attributable to brand occurred with chocolate and strawberry desserts but not with
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b3140b5982dac8e23cc830588ccf66ed
https://doi.org/10.1111/j.1365-2621.1977.tb00114.x
Zobrazit plný text záznamu
7
The effect of ionizing radiations on some physical and chemical properties of Pakistani rice:II. The effect on starch and starch fractions
Autor: G. Glew, M. A. Chaudhry
Publikováno v: International Journal of Food Science & Technology. 8:295-303
Summary The effect of ionizing radiations on starch and its fractions isolated from two varieties of irradiated Pakistani rice are reported in this paper. As the radiation dose was increased, the absolute density of the starch granules and gelatiniza
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3cfc887de3ef6f766b958e7d46e2da94
https://doi.org/10.1111/j.1365-2621.1973.tb01717.x
Zobrazit plný text záznamu
10
A Review of 'Polybius’Histories'
Autor: Dennis G. Glew
Publikováno v: History: Reviews of New Books. 39:87-88
Brian McGing's new book is part of the Oxford Approaches to Classical Literature series (edited by Kathleen Coleman and Richard Rutherford), which covers individual works of classical literature an...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a94300812efeb3e459302a5f95dfd14f
https://doi.org/10.1080/03612759.2011.555908
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje