Zobrazeno 1 - 7
of 7
pro vyhledávání: '"R.D. Nan Unklesbay Ph.D."'
Publikováno v:
Foodservice Research International. 8:213-228
The sous vide method of food processing involves placing raw or partially cooked products in a pouch, removing the air, sealing, cooking and then chilling the product for an extended time. This method provides an ideal environment for growth of some
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd8cc2ed8f1c36b76c7e9a8a2a597407
https://doi.org/10.1111/j.1745-4506.1995.tb00089.x
https://doi.org/10.1111/j.1745-4506.1995.tb00089.x
Publikováno v:
Journal of the American Dietetic Association. 76:258-263
Energy savings as high as 57 per cent were identified for three quantity recipes. Opportunities for reducing energy consumption through energy modification appear numerous. However, to contribute substantially to energy conservation, practicing dieti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28e72cfe11de7e97b51d11ed125732dd
https://doi.org/10.1016/s0002-8223(21)05190-7
https://doi.org/10.1016/s0002-8223(21)05190-7
Autor:
R.D. Nan Unklesbay Ph.D.
Publikováno v:
Journal of the American Dietetic Association. 70:516-520
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48cb1760b1ae9b6d6a0f44d14f0582dd
https://doi.org/10.1016/s0002-8223(21)06486-5
https://doi.org/10.1016/s0002-8223(21)06486-5
Publikováno v:
Journal of the American Dietetic Association. 67:449-454
Real-life situations encountered during an “attachment” practicum can round out the coordinated undergraduate dietetic student’s education prior to graduation and entry into the profession.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bd0e70cfdb8e35c2b051f95ecede001
https://doi.org/10.1016/s0002-8223(21)14795-9
https://doi.org/10.1016/s0002-8223(21)14795-9
Autor:
Mark R. Ellersieck, R.D. Nan Unklesbay Ph.D., R D Ann Atkinson Niekamp, P.E. Kenneth Unklesbay Ph.D.
Publikováno v:
Journal of the American Dietetic Association. 82:516-520
Food service energy research costs can be reduced by the use of models to simulate menu items.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::547cc58201edf5db3f1e6fd81085a857
https://doi.org/10.1016/s0002-8223(21)00124-3
https://doi.org/10.1016/s0002-8223(21)00124-3
Publikováno v:
Journal of the American Dietetic Association. 73(1)
Preliminary data from the application of an energy accounting model were given for various chicken entrees served in four types of foodservice systems. Comparisons among the data indicated large variations in BTUs expended per weight of chicken menu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::763201aedc136715e1d9df66be48022b
https://pubmed.ncbi.nlm.nih.gov/566289
https://pubmed.ncbi.nlm.nih.gov/566289
Publikováno v:
Journal of the American Dietetic Association. 77(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39fc39c2cef1ae54435a9cf6f962b0af
https://pubmed.ncbi.nlm.nih.gov/7410759
https://pubmed.ncbi.nlm.nih.gov/7410759