Zobrazeno 1 - 10
of 2 968
pro vyhledávání: '"roasted"'
Publikováno v:
Clinical Nutrition Open Science, Vol 58, Iss , Pp 183-205 (2024)
Summary: There have been increasing concerns about the great risks posed by petroleum products which contribute to the progression endothelial renal vasoconstriction and hypertension. This study aims to investigate the modulatory effects of Roasted c
Externí odkaz:
https://doaj.org/article/8c17db5f4cab4623a07e8debbedae943
Autor:
Muhammad Awais Farooqi, Sungmin Bae, Sehui Kim, Sungeun Bae, Farzana Kausar, Hafiz Muhammad Umer Farooqi, Chang Gu Hyun, Chul Ung Kang
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-20 (2024)
Abstract Green synthesis leverages biological resources such as plant extracts to produce cost-effectively and environmentally friendly NPs. In our study, silver nanoparticles (AgNPs) are biosynthesized using blank roasted grams (Cicer arietinum) as
Externí odkaz:
https://doaj.org/article/9eee409715b34f2a866de556d77c5094
Publikováno v:
Buletin Pengabdian, Vol 4, Iss 3, Pp 128-133 (2024)
U-Neulheu, a traditional Acehnese cooking spice made from roasted grated coconut, is typically produced using simple and limited equipment, leading to an inefficient production process. As a result, both the quality and quantity of the final product
Externí odkaz:
https://doaj.org/article/042fe6d45be34cc78e333212ce6b94df
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 25-32 (2024)
In this study, the hazards and thermal reaction products were monitored in roasted fish marinated with spices. Correlation analysis and dimensionality reduction analysis were carried out using multivariate statistical analysis methods to explore the
Externí odkaz:
https://doaj.org/article/bdcf934b258d4a5dbe61365e924f0de5
Autor:
Zhiyang Deng, Qing Zhang, Piaopiao Long, Mingchun Wen, Zisheng Han, Daniel Granato, Jun Qi, Liang Zhang, Mengting Zhu
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100606- (2024)
Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs
Externí odkaz:
https://doaj.org/article/b9be4b060cbd445ca722947ecb744796
Autor:
Lin Li, Pingping Huang, Rujie Yang, Jingyu Li, Yuping Zhang, Junke Li, Jianjun Li, Jianmei Zhang, Nigel P. Brunton, Huan Liu, Xiangru Wei
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102008- (2024)
The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma
Externí odkaz:
https://doaj.org/article/a4c1631f163a4e7a8cf9ebecca326c5b
Publikováno v:
Medicine in Omics, Vol 12, Iss , Pp 100030- (2024)
People who expose to mixture of crude oil products had been reported to show several diseased-symptoms including hypertension, liver failure and chronic complications. The drugs for treating multiple-complex diseases are scarcely available. Cashew nu
Externí odkaz:
https://doaj.org/article/71c9490d29cb476cbf3fd29ecd7f7a5f
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
This study aimed to evaluate the traditional preparation practices and the proximate, physical, and microbial quality of chuko collected from the Hetosa district in the Arsi zone of Ethiopia. Chuko is a traditional snack food prepared from roasted ba
Externí odkaz:
https://doaj.org/article/c4f46866e630433b94a34525dea54c0f
Autor:
Habtamu Gebremichael Daba, Mulugeta Admasu Delele, Solomon Workneh Fanta, Nigus Gabbiye Habtu, Metadel Kassahun Abera
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
The traditional cooking of dry maize grain for preparing either boiled maize (nifro) or roasted maize (qollo) in Ethiopia is preceded by soaking dry maize in water for a certain time. This study aimed to assess the practice of soaking dry maize grain
Externí odkaz:
https://doaj.org/article/b8b89369ddf145789c914d92a6ed4b12
Autor:
Tong Wu, Yun Lu, Xinglin Tao, Pan Chen, Yongyue Zhang, Bohua Ren, Feifan Xie, Xia Yu, Xinyi Zhou, Dongjiang Yang, Jin Sun, Xiangyu Chen
Publikováno v:
Carbon Energy, Vol 6, Iss 11, Pp n/a-n/a (2024)
Abstract In the quest for sustainable energy materials, wood is discovered to be a potential piezoelectric material. However, the rigidity, poor stability, and low piezoelectric properties of wood impede its development. Here, we obtained a superelas
Externí odkaz:
https://doaj.org/article/7cbcb1c8de3346b9aef3f52470e73c45