Zobrazeno 1 - 10
of 15 437
pro vyhledávání: '"oven"'
Autor:
Robbins, Timothy
Publikováno v:
Pennsylvania Literary Journal (2151-3066). Summer2024, Vol. 16 Issue 2, p124-124. 1p.
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 4, Iss 01, Pp 47-60 (2024)
Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and
Externí odkaz:
https://doaj.org/article/f4c1f636c05f4219b3024bb03416f337
Autor:
Abderrahim Asbbane, Zahra Bousaid, Dominique Guillaume, Said El Harkaoui, Bertrand Matthäus, Zoubida Charrouf, Khang Wen Goh, Nanthida Srasom, Abdelahakim Bouayahya, Saïd Gharby
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Subquality argan kernels are 30% cheaper than the regular kernels mandatory used to prepare edible argan oil. The use of these argan kernels for the preparation of argan oil intended to be a cosmetic ingredient, after bleaching and deodoriza
Externí odkaz:
https://doaj.org/article/53c24eb607f4446a8128950b8009101a
Autor:
L. V. Nenasheva
Publikováno v:
Научный диалог, Vol 13, Iss 7, Pp 110-127 (2024)
This article is dedicated to the study of dialectal vocabulary belonging to the thematic group “Russian Oven,” which is included in the second volume of the “Thematic Dictionary of Arkhangelsk Dialects.” This dictionary documents lexicon rela
Externí odkaz:
https://doaj.org/article/313fe7ab36e24c66922b2642df3a2062
Autor:
Oropesa, R. S.1
Publikováno v:
Journal of Consumer Research. Mar93, Vol. 19 Issue 4, p567-579. 13p. 2 Charts, 2 Graphs.
Publikováno v:
Tehran University Medical Journal, Vol 81, Iss 10, Pp 771-782 (2024)
Background: In the last decade, the use of microwave ovens throughout the world, including Iran, has increased significantly. Therefore, it is important to understand the knowledge, attitude, and behavior of microwave oven use among employees of the
Externí odkaz:
https://doaj.org/article/ccfce26a89984ee781f9d85ae95b31f7
Autor:
Kenechukwu Sixtus Chigbo, Adindu Linus-Chibuezeh, Umunna Francis Moufunanya, Chidiamara Onyinyechi Adindu-Linus, Feyisayo O. Adepoju, Akachukwu Ben Eke, Queency N. Okechukwu
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-16 (2024)
Abstract Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health. However, owing to its high moisture content, it quickly deteriorates. Understanding the dehydration mechanism of ra
Externí odkaz:
https://doaj.org/article/ab0320cabd6f44188f6a777e7f234869
Autor:
A. A. Fickak, M. B. Othman, A. I. Hobani, G. M. Mohamed, S. Al- Ghamdi, B. Alfaifi, W. M. Elamin
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 2, Pp 153-159 (2024)
Camel meat was subjected to sous-vide and conventional oven cooking at different combinations of temperature (70, 80, 90, and 100 °C) and time (30, 60, 90, 120, 150, and 180 minutes). The influence on the mechanical properties (shear force, penetrat
Externí odkaz:
https://doaj.org/article/f843ef0690d54c16aa8913ce0c09fae1
Autor:
Ana Đuričić
Publikováno v:
Cercetări Arheologice, Vol 31, Iss 1, Pp 11-30 (2024)
Even though ovens are the most prominent feature in the Vinča culture houses, they have often been neglected in the archaeological publications. Usually, only the information about their location or number of floors is provided, but more detailed de
Externí odkaz:
https://doaj.org/article/6ea0c4116fd445e79c607e610a22f59d