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1. The larder
: food studies methods from the American South
by Engelhardt, Elizabeth S. D. 1969- editor (Elizabeth Sanders Delwiche) and Ownby, Ted, editor and Edge, John T., editor
2013, First edition., Southern foodways alliance studies in culture, people, and place, ISBN 9780820345550, vi, 388 pages
Psychological aspects | Southern States Social life and customs | Food preferences | Food habits | Food
Book
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2. Statistical methods for food science
: introductory procedures for the food practitioner
by Bower, John A., MSc
2009, 1st ed., ISBN 9781405167642, 307
Statistical methods | Research | Méthodes statistiques | Recherche | Aliments | Food | Nutrition
Book
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3. Full Text Processing surface sizing starch using oxidation, enzymatic hydrolysis and ultrasonic treatment methods—Preparation and application
by Brenner, Tobias and Kiessler, Birgit and Radosta, Sylvia and Arndt, Tiemo
Carbohydrate polymers, ISSN 0144-8617, 03/2016, Volume 138, pp. 273 - 279
Starch degradation | Molar mass | Jet cooking | Surface sizing | Paper properties | Ultrasonic | Physical Sciences | Chemistry | Chemistry, Organic | Polymer Science | Chemistry, Applied | Science & Technology | Hydrolysis | Viscosity | Sonication | Starch - chemistry | Temperature | Oxidation-Reduction | Starch - metabolism | Glycoside Hydrolases - metabolism | Enzymes | Methods | Oxidation-reduction reaction | Paper mills | Paper industry | Index Medicus
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4. Full Text Facilitators for maternity waiting home utilisation at Attat Hospital: a mixed-methods study based on 45 years of experience
by Vermeiden, Tienke and Schiffer, Rita and Langhorst, Jorine and Klappe, Neel and Asera, Wolde and Getnet, Gashaw and Stekelenburg, Jelle and van den Akker, Thomas
Tropical medicine & international health, ISSN 1360-2276, 12/2018, Volume 23, Issue 12, pp. 1332 - 1341
maternity waiting homes | health education | MORTALITY | hospitals | WOMEN | community health services | maternal health | OUTCOMES | community | Ethiopia | ACCESS | services de santé communautaires | foyers d'attente pour la maternité | communauté | hôpital | Ethiopie | éducation à la santé | santé maternelle | Public, Environmental & Occupational Health | Life Sciences & Biomedicine | Science & Technology | Tropical Medicine | Pregnant women | Analysis | Medical care | Information management | Obstetrics | Methods | Public health | Quality management | Kitchen utensils | Intervention | Neonates | Cooking | Data collections | Methodology | Health services | Rural communities | Pregnancy complications | Personnel | Promotion | Risks | Community involvement | Quality | Questionnaires | Qualitative analysis | Content analysis | Women | Data analysis | Triangulation | Statistical analysis | Complications | Births | Data processing | Data | Health care facilities | Attended births | Pregnancy | Utensils | Hospital facilities | Community support | Barriers | Data collection | Index Medicus
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5. Full Text A new co-solvent method for the green production of biodiesel fuel – Optimization and practical application
by Thanh, Le Tu and Okitsu, Kenji and Sadanaga, Yasuhiro and Takenaka, Norimichi and Maeda, Yasuaki and Bandow, Hiroshi
Fuel (Guildford), ISSN 0016-2361, 01/2013, Volume 103, pp. 742 - 748
Waste cooking oil | Biodiesel production | Transesterification | Co-solvent method | Jatropha curcas oil | Engineering | Engineering, Chemical | Technology | Energy & Fuels | Science & Technology | Applied sciences | Energy. Thermal use of fuels | Energy | Fuels | Exact sciences and technology | Glycerin | Glycerol | Universities and colleges | Biodiesel fuels | Methods | Production processes | Pyridine
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6. Full Text Retention of polyphenols in blueberries (Vaccinium corymbosum) after different cooking methods, using UHPLC–DAD–MS based metabolomics
by Zhao, Yang and Wu, Xianli and Yu, Liangli and Chen, Pei
Journal of food composition and analysis, ISSN 0889-1575, 03/2017, Volume 56, pp. 55 - 66
Microwaving | Polyphenols | Anthocyanins | Food composition | Retention | Food analysis | Blueberries | Boiling | UHPLC–DAD–MS based metabolomics | Baking | Food Science & Technology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Science & Technology | Cookery | Phytochemistry | Anthocyanin | Analysis | High performance liquid chromatography
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7. Full Text Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish ( Rhamdia quelen) fillets
by Weber, Jucieli and Bochi, Vivian C and Ribeiro, Cristiane P and Victório, André de M and Emanuelli, Tatiana
Food chemistry, ISSN 0308-8146, 2008, Volume 106, Issue 1, pp. 140 - 146
Boiling | Baking | Fish fillets | Frying | Lipid oxidation | Grilling | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Fish and seafood industries | Oxidation-reduction reaction | Lipids | Cookery
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8. Full Text Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal)
by Park, Keun-Cheol and Pyo, HeeSoo and Kim, WooSeok and Yoon, Ki Sun
Meat science, ISSN 0309-1740, 07/2017, Volume 129, pp. 1 - 8
Cooking methods | Pork belly (Samgyeopsal) | Yerba mate tea | Benzo[a]pyrene (BaP) | Marinade | Green tea | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Cooking - instrumentation | Oxidation-Reduction | Cooking - methods | Free Radical Scavengers | Hot Temperature | Ilex paraguariensis | Red Meat - analysis | Benzo(a)pyrene - analysis | Tea | Lipids - chemistry | Animals | Swine | Charcoal | Benzopyrene | Cookery | Cookery (Meat) | Meat | Antioxidants | Index Medicus
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9. Full Text Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods
by Chusak, Charoonsri and Ying, Jowynn Ang Yu and Zhien, Joseph Lim and Pasukamonset, Porntip and Henry, Christiani Jeyakumar and Ngamukote, Sathaporn and Adisakwattana, Sirichai
Food chemistry, ISSN 0308-8146, 10/2019, Volume 295, pp. 646 - 652
Clitoria ternatea | In vitro starch digestibility | Cooked rice | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Medical colleges | Hardness | Home economics | Technical education | Cookery | Analysis
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10. Full Text Influence of Cooking Methods on Antioxidant Activity of Vegetables
by Jiménez‐Monreal, A. M and García‐Diz, L and Martínez‐Tomé, M and Mariscal, M and Murcia, M. A
Journal of food science, ISSN 0022-1147, 04/2009, Volume 74, Issue 3, pp. H97 - H103
antioxidants | vegetables | cooking methods | Antioxidants | Cooking methods | Vegetables | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Fruit and vegetable industries | Water | Daucus carota - chemistry | Fabaceae - chemistry | Free Radical Scavengers - chemistry | Cooking - methods | Hot Temperature | Pressure | Apium graveolens - chemistry | Hydroxyl Radical | Vegetables - chemistry | Chromans | Sulfonic Acids | Free Radical Scavengers - analysis | Lipid Peroxides | Lipid Peroxidation | Antioxidants - analysis | Microwaves | Benzothiazoles | Storage | Cookery (Vegetables) | Chemical properties | Cookery | Methods | Cooking | Food science | Index Medicus
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