Zobrazeno 1 - 10 of 31 pro vyhledávání: '"R H, Lane"'
1
Tactile and Kinesthetic Stimulation (TKS) intervention improves outcomes in weanling rat bone in a neonatal stress model
Autor: S, Haley, K, Gulliver, R, Baldassarre, S, Miller, R H, Lane, L J, Moyer-Mileur
Publikováno v: Journal of musculoskeletalneuronal interactions. 13(2)
Preterm infants are born with low bone mineral. Neonatal stress further impedes bone mineralization. Clinical evidence suggests that tactile and kinesthetic stimulation (TKS) improves bone phenotype and decreases stress response. Clinical and transla
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::96b280b28666772cda3470d53c1a456f
https://pubmed.ncbi.nlm.nih.gov/23728102
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2
Monitoring aldehyde production during frying by reversed-phase liquid chromatography
Autor: R H, Lane, J L, Smathers
Publikováno v: Journal - Association of Official Analytical Chemists. 74(6)
Acrolein (2-propenal) and other low molecular weight aldehydes (LMWAs) formed by degradation of the frying medium (triglycerides) were monitored by liquid chromatography (LC) during preparation of fried items. LMWA contents of coatings from codfish a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::1bf584ddc87a9f379822e5e276f5cf2b
https://pubmed.ncbi.nlm.nih.gov/1757421
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8
QUALITY CONTROL STANDARDS FOR COOKED FROZEN GREEN BEANS HELD ON A STEAM TABLE FOR VARYING HOLDING TIMES
Autor: Anna M. Brenner, R. H. Lane, MJ Campbell, Mary Jo Hitchcock, Grayce E. Goertz, J. L. Collins
Publikováno v: Journal of Food Science. 43:1066-1070
Two varieties of whole green beans, prepared by steaming, were held on a steam table (>60°C) with portions removed at 10-min intervals up to 60 min. Dominant wavelengths and Instron measurements for force, shear peak area and work were determined fo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b6e15f126a931130cffe58fbb0b6a990
https://doi.org/10.1111/j.1365-2621.1978.tb15234.x
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9
The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs
Autor: R. H. Lane, H. Nguyen, V. C. Midkiff, S. W. Jones
Publikováno v: Poultry Science. 61:294-299
Raw, breaded chicken thighs were deep-fat fried at temperatures of 163, 177, and 191 C to an internal end-point temperature of 93 C. Breaded weight, fried weight, and cooking loss were linear functions (P .05) with frying temperature or raw weight. A
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9de3acb6ec22233287294e7be6b4ff6
https://doi.org/10.3382/ps.0610294
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