ライフサイエンスコーパス: boil

1 d after two cooking treatments (grilling and boiling).

2 n lyophilized, remaining reactive even after boiling.

3 , which are often consumed after soaking and boiling.

4 tween 50 and 100 per cent during mashing and boiling.

5 current theory of supercritical fluid pseudo-boiling.

6 ion of veterinary antibiotics in milk during boiling.

7 thyl-5-hepten-2 one arose from blanching and boiling.

8 cally reduced by blanching and suppressed by boiling.

9 ot as drastic as observed at 75 and 90min of boiling.

10 ent bodies on a cushion of vapor released by boiling.

11 ustic monitoring for the presence of surface boiling.

12 cating the presence of droplet formation and boiling.

13 s during grilling, and dry matter loss after boiling.

14 The higher folate loss was observed during boiling.

15 n associated with the use of solid fuels for boiling.

16 h levels remaining constant until the end of boiling.

17 radation of tropane alkaloids in pasta under boiling (100 degrees C during 10 min) and tea making (10

18 n and bioavailability was found maximum with boiling (13.59 and 6.88% respectively).

19 ounced losses of antioxidant activity during boiling (17.0 and 9.2% retention, respectively), but the

20 acids whereas a decrease was observed after boiling (27%), grilling (51%), and baking (60%).

21 00g) in both PGBR and BR, in comparison with boiling (53.0-60.6mg/100g) and frying (23.4-31.5mg/100g)

22 protein digestibility were found maximum on boiling (57.98 and 32.39% respectively) with a decrease

23 rom the organic structures by digestion with boiling 6 mol/L HCl.

24 Boiling, a dynamic and multiscale process, has been stud

25 Boiling--a process that has powered industries since the

26 that infect archaeal hosts living in nearly boiling acid: Saccharolobus solfataricus rod-shaped viru

27 For boiled adulterated samples; brain (5-10%); heart (1-10%)

28 earalenone was not quantitated at the end of boiling, although there was a significant initial level

29 rs from tryptic digested protein of chilled, boiled and autoclaved pork were identified using LC-QTOF

30 uffer in recovering peanut from unprocessed, boiled and fried samples.

31 hen different cooking methods (raw, steamed, boiled and fried) were used.

32 High bioaccessibility was observed in raw, boiled and griddled mushroom, ranging from 74% to 89% an

33 ashew and pistachio after thermal treatment (boiling and autoclaving), with or without pressure (auto

34 ess, on starchy food, the impact of cooking (boiling and baking) and delivery (ground leaves and esse

35 hlet extraction removing 98.7% and prolonged boiling and cold water extraction both removing 96%.

36 e by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylam

37 ris L. and Cicer arietinum L. after soaking, boiling and digestion.

38 Phase-change heat transfer such as boiling and evaporation has been widely exploited in var

39 Boiling and frying however, significantly reduced the OR

40 This paper reports the effect of boiling and frying on the retention of folate in commonl

41 After boiling and homogenization, the samples are incubated: A

42 The effects of boiling and in vitro human simulated digestion on phenol

43 Breakthrough advancement in boiling and quenching phase-change heat transfer process

44 breakthrough advancements on both fronts of boiling and quenching.

45 Asphaltenes are high-boiling and recalcitrant compounds that are generally mi

46 of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation,

47 uenced by the latter, while for polyphenols, boiling and steaming significantly reduced total phenoli

48 The critical heat flux (CHF) in boiling and the Leidenfrost point temperature (LPT) in q

49 at transfer coefficient possible in nucleate boiling and the width of the evaporating layer in the co

50 bjected to two methods of cooking (baking or boiling) and three service temperatures: hot (65 degrees

51 water exposed to the martian atmosphere will boil, and the sediment transport capacity of such unstab

52 es were low never surpassing the 50% in raw, boiled, and grilled meagre.

53 king and microwaving was higher than that of boiling, and the maximum retention of bioactive compound

54 uring this period attendance for skin sores, boils, and abscesses decreased by 50.9% (95% CI 48.6-53.

55 Boiling appeared to be the best processing method for co

56 ained with the lower core temperature during boiling, as well as higher temperature and shorter bakin

57 nca) under culinary treatment (blanching and boiling at 60, 75 and 90min) were studied for their colo

58 All targets were stable under boiling, autoclaving and microwave cooking conditions.

59 t intensities of common culinary techniques (boiling, baking and microwaving) produce several changes

60 The effect of boiling before extraction was also assayed.

61 However, shortly boiled blue cabbage (5 min) had the highest isothiocyana

62 idify raw cabbage salads and prepare shortly boiled blue cabbage instead of red cabbage.

63 od (acidic boiled red cabbage versus neutral boiled blue cabbage) on glucosinolate degradation were i

64 ncreased nitrile formation, while in neutral boiled blue cabbage, glucosinolates were stable.

65 on and off' independent of heat input during boiling both temporally and spatially via molecular mani

66 surfaces, and then used in studying the pool boiling bubble dynamics of a single bubble from nucleati

67 n of inorganic selenium in the extracts from boiled cabbage decreased as much as 4-fold while the rel

68 anenitrile released from glucoiberin) in the boiled cabbage.

69 Blanching and boiling caused a decrease in luminosity and a loss of gr

70 nonmethane organic gas (NMOG) emissions from boiling, charbroiling, shallow frying, and deep frying o

71 ing a recommended approach (ie, autoclaving, boiling, chemical inactivation, incineration, or encapsu

72 Baked potatoes had higher RS contents than boiled; chilled potatoes had more RS than either hot or

73 Boil cooking presented 20% more retention than baking fo

74 By the boiling cooking, the smallest reduction was observed wit

75 available; displacing biomass use for water boiling could also reduce HAP concentrations and exposur

76 ntent increased triply compared to the fully boiled counterpart.

77 Consequently, a 2X increase in the boiling critical heat flux (CHF) was observed.

78 drodynamic instability for the onset of pool boiling Critical Heat Flux (CHF).

79 Boiling decreased the total carotenoids by 92% compared

80 enates that was resistant to dissociation by boiling, denaturants, or reducing agents and was not obs

81 The flow boiling device with multiple channels is characterized w

82 on requires conventional methods such as sub-boiling distillation.

83 The method boils down to the linear non-negative least squares (NNL

84 he solution that this provides fundamentally boils down to viewing prediction as one aspect of cognit

85 enging to achieve the physical limit of flow boiling due to highly transitional and chaotic nature of

86 the eggs' yolk, whereas the hardness of hard-boiled egg yolks was not affected.

87 litate rational design of nanostructures for boiling enhancement and advance thermal management in el

88 driven fast filtration approach followed by boiling ethanol quenching/extraction is the most adequat

89 methanol/acetonitrile/water, hot water, and boiling ethanol/water, as well as cold ethanol/water) we

90 a high carbohydrate-content food obtained by boil evaporation of the sugar cane juice.

91 requency and diameter were demonstrated in a boiling experiment for the first time.

92 Pool boiling experiments were also performed to demonstrate a

93 in vitro complete digestion for both raw and boiled extracts, indicating that pH and environment asso

94 ffect of different processing conditions (B: boiling; F: LAB fermentation; FS: fermentation and steam

95 Boiled farm milk showed similar but weaker associations.

96 into blood and HAA ingestion, accounting for boiling/filtering.

97 were fortified with the target compounds and boiled for various short time-intervals prevailing in ho

98 ent temperatures, and then either steamed or boiled for ~10 min, followed by drying.

99 and TB-positive sputum samples, we show that boiling for 20 min at 80, 85, and 95 degrees C inactivat

100 utein was found in 'Verde di Macerata' after boiling for 20 min.

101 ts of different thermal (raw, autoclaving or boiling for 5 and 20min) and soaking (with or without) t

102 (+20% to 46% units) except Canavalia, while boiling for 5min only increased DH for two soaked legume

103 ntioxidant activity to a greater extent than boiling for all of the vegetables tested and retained co

104 erpene was mainly manufactured from the high-boiling fraction of certain pine resins.

105 ttles were used to corroborate self-reported boiling frequencies and durations, which were used to mo

106 t analysis tools, we provide evidence for a "boiling frog" effect: The declining noteworthiness of hi

107 Extending boiling from 5 to 20min increased the DH for three soake

108 le eggplant phenolic compounds after baking, boiling, frying, grilling and digestion.

109 the counterintuitive mechanism of increasing boiling heat transfer by incorporating low-conductivity

110 Pool boiling Heat Transfer Coefficient (HTC) enhancements on

111 mises to approach the physical limit of flow boiling heat transfer is reported.

112 even at high heat flux conditions, in which boiling heat transfer is usually deteriorated due to the

113 ing boiling phenomena and enhancing nucleate boiling heat transfer performance.

114 erformance enhancement of the two-phase flow boiling heat transfer process in microchannels through i

115 6 allergenic foods: cow's milk, peanut, hard-boiled hen's egg, sesame, whitefish (cod), and wheat; th

116 Boiling histotripsy (BH) is a High Intensity Focused Ult

117 nt groups: (a) local tissue liquefaction via boiling histotripsy, (b) tissue permeabilization via ine

118 liquefaction of the targeted tumor area with boiling histotripsy, in addition to areas of petechial h

119 Boiling improved fat and fibre by 1.66 and 8.32 percent

120 ant and pumpkin were deep fried, sauteed and boiled in Mediterranean extra virgin olive oil (EVOO), w

121 d by vortex mixing with glass beads and then boiled in the presence of a metal chelating resin.

122 te As species in rice, asparagus, and garlic boiled in water containing As(V), and in their bioaccess

123 , and cooking rice methods including Rinsed (boiling in excess water) and Kateh (conventional) cookin

124 digestion by trypsin or pepsin, and survive boiling in sodium dodecyl sulfate or 5 M guanidine hydro

125 Boiling in water caused very low MRP formation.

126 s repeated regeneration cycles and hour-long boiling in water or alcohols.

127 fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same.

128 For instance, boiling increased the apparent ileal proline digestibili

129 Culinary processes, except boiling, increased soluble and insoluble fibre up to 5.0

130 Even boiling induced losses in total (poly)phenols and antiox

131 Boiling influenced nutrient ileal and total tract digest

132 In conclusion, boiling influenced several parameters relate to the nutr

133 Our findings suggest that where boiling is already common and electricity access is wide

134 Boiling is the most commonly used form of point-of-use h

135 After saturating the synthetic tree by boiling it underwater, water can flow continuously up th

136 inutes after eating a commercially available boiled jellyfish product (100g), he experienced nausea,

137 inistered an oral food challenge of the same boiled jellyfish product bought at the same grocery stor

138 After ingesting 14g of boiled jellyfish, he experienced erythema, wheezing, nau

139 y well in two distant laboratories that used boiled lysates or DNAzol-purified DNA as the template DN

140 despread, the promotion of electricity-based boiling may represent a pragmatic stop-gap means of expa

141 quercetin-3-O-glucoside were dominant in the boiled methanolic compared with the raw methanolic extra

142 Moreover, the effects of the chosen boiling method (acidic boiled red cabbage versus neutral

143 nd maximum nutrient retention was found with boiling method.

144 Blanching methods (boiling, microwave, and steaming) using 5-20% lemon juic

145 The impact of cooking methods (boiling, microwaving, griddling and frying in olive and

146 ely, and decreased by between 53% and 71% in boiled mushroom and less than 11% in griddled mushroom.

147 This is the first research reporting boiled N. nouchali rhizome as an ideal food material to

148 an life, but also extremophiles, through the boiling of all water in Earth's oceans.

149 into the vapour phase during decompressional boiling of ascending hydrothermal fluids.

150 losses in this reaction, associated with the boiling of HBr/water and the loss of MeBr, than under CT

151 lars fabricated on the microchannel wall) in boiling of two fluids FC-72 and water with fundamentally

152 Boiling of watercress should be avoided to ensure maximu

153 This "second boiling" of magma is a well-known process but has not pr

154 Cryogenic boil-off pressure rise and pressure control venting from

155 t of two cooking methods (i.e. "risotto" and boiling) on these compounds.

156 d the sequential pepsin/pancreatin DH, while boiling only increased it for selected legumes.

157 maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for gril

158 a in nature, which can be easily observed in boiling or falling water, carbonated drinks, gas-forming

159 Heat treatment, i.e., boiling or pasteurization, is the most widely recognized

160 y low temperatures, such as during roasting, boiling, or baking.

161 carotenes, in different varieties of raw and boiled orange-fleshed sweet potatoes (OFSP).

162 Enhancing the pool boiling performance by introducing nanoscale surface fea

163 The dramatic improvement in the pool boiling performance occurring at a very low surface temp

164 -oxidation of small PAHs isolated from a low-boiling petroleum distillation cut was also performed.

165 (rocks) mixed with a binder composed of high-boiling petroleum-derived compounds, which have been tho

166 rture dynamics is important in understanding boiling phenomena and enhancing nucleate boiling heat tr

167 evated heat flux, revealing various nucleate boiling phenomena.

168 , distillation temperature (T50%), and final boiling point (FBP) of commercial gasoline.

169 ess (Fc = ferrocene) as a model system, high boiling point (low vapor pressure) solvents give rise to

170 scribe a method for the stabilization of low-boiling point (low-bp) perfluorocarbons (PFCs) at physio

171 olecules, which are known to have the lowest boiling point and the lowest intermolecular interactions

172 re, the hexylammonium molecules with a lower boiling point are selectively de-intercalated, which red

173 ersely, the PCE of devices processed by high-boiling point chlorobenzene is less than 2%.

174 Among these, it is worth mentioning 5 high-boiling point compounds found in an olfactometric zone w

175 corresponding to a carbon number of 12 or a boiling point less than 200 degrees C in the permeate.

176 ed via a sol-gel process using nontoxic, low boiling point mixed solvents.

177 kerogen and show that kerogen suppresses the boiling point of decane due to the effect of confinement

178 the solution thermal denaturation beyond the boiling point of water.

179 were used: the first one consisted of a high boiling point oil (hexadecane), whereas the second was l

180 e), whereas the second was loaded with a low boiling point oil (perfluoropentane).

181 of chemically exfoliated MoS2 sheets in high boiling point organic solvents enabled by surface functi

182 oplet surface, while systems poised near the boiling point permitted enzyme penetration.

183 e tetrabutylammonium molecules with a higher boiling point remain to support and stabilize the superl

184 spheric pressure, the vent-water is close to boiling point so can entropically destabilize biomacromo

185 llular fabrication method that drives a high boiling point solvent into the core of a block copolymer

186 e of a surface-stabilizing ligand and a high boiling point solvent to yield MoC(1-x) NPs that are col

187 g electrolytes (e.g., ionic liquids) or high boiling point solvents to avoid complications associated

188 solution-phase synthesis, conducted in high boiling point solvents.

189 ral trends in their properties-for instance, boiling point trends as size increases.

190 ible electrochemistry, whereas volatile (low boiling point) solvents need to be mixed with suitable l

191 ompounds ranging from 80 to 238 degrees C in boiling point, (3) a mixture of five organic chemicals w

192 ative to wild type), almost reaching water's boiling point, and the highest increase with FRESCO to d

193 f the dense liquid: For systems far from the boiling point, enzymes acted only on the droplet surface

194 lable, different physicochemical properties (boiling point, polarity, viscosity) could be exploited t

195 Below the boiling point, the effect of MWs on the activation energ

196 rapid (<3 s) crystallization after a solvent boiling point-dependent film thinning transition, (ii) s

197 the 50-fold variation of viscosity up to the boiling point.

198 ich occurred only in systems poised near the boiling point.

199 (35 degrees C/min) was demonstrated for the boiling-point range from n-C5 to n-C44 (ASTM D2887 simul

200 nt exchange (especially high-boiling- to low-boiling-point solvent), and catalyst separation.

201 1) poor colloidal stability, 2) use of high-boiling-point solvents for QD dispersion, and 3) limitat

202 precursors onto activated carbon from a low-boiling-point, low-polarity solvent, such as acetone, re

203 les were fried under vacuum (6.5 kPa, Twater-boiling-point=38 degrees C) or atmospheric conditions up

204 l driving force of 70 degrees C (Toil-Twater-boiling-point=70 degrees C).

205 cessful modulation from n-pentane to pyrene (boiling points = 36/394 degrees C) is presented.

206 Using calculated boiling points and characteristic mass spectral fragment

207 correlation obtained by plotting theoretical boiling points calculated by COSMO-RS against experiment

208 supported by the monotonic dependence of the boiling points of n-alkanes on the chain length.

209 and retention time prediction from estimated boiling points predicted using molecular formulas and re

210 The collective use of boiling points predicted with COSMO-RS, and characterist

211 negatively, and volatile thiols with higher boiling points that contribute positively to the aroma p

212 to alkanes, explaining their relatively low boiling points, low surface tensions, and poor solvent p

213 id form even at temperatures exceeding their boiling points.

214 nct 'sulfur-cabbage', 'fruity', 'rosy', and 'boiled potato' aroma notes.

215 f 3 servings/wk of total potato consumption (boiled potatoes, fried potatoes, and French fries) were

216 ignificant trends between the consumption of boiled potatoes, fried potatoes, or French fries and ris

217 eta-carotenes were noted in both the raw and boiled potatoes.

218 ities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and

219 Boiling process reduced anti-nutrients from fresh sample

220 fer events involved in the microchannel flow boiling process.

221 Boiling produced more variable results, however this tre

222 r for five antibiotics among households that boiled raw milk before consumption (OR 0.31-0.69), and h

223 Acidic boiled red cabbage degraded glucosinolates and increased

224 effects of the chosen boiling method (acidic boiled red cabbage versus neutral boiled blue cabbage) o

225 In the red cabbage, boiling resulted in a significant increase in antioxidan

226 Boiled rhizome powder exhibited potent antihyperglycemic

227 Boiled rhizome was also found to preserve the loss of ce

228 F.) boiled rhizome was carried out utilizing UPLC-Q-TOF-MS(E

229 hods gives higher percentage of oil from par boiled rice bran compared with raw rice bran.

230 2-AP was extracted from the boiled rice samples by headspace solid-phase microextrac

231 nel to examine the sensory properties of six boiled rice samples, three fragrant and three non-fragra

232 ooking or trash dispersal strategies such as boiling, roasting, or burning to be differentiated.

233 e higher in the raw potatoes compared to the boiled samples from the same variety.

234 ain the most carotenoids in both the raw and boiled samples.

235 hinidin glycosides resulted more retained in boiled samples.

236 nt odorants in frozen fresh (FFB) and salted boiled (SBB) male giant water bugs (Lethocerus indicus),

237 This study aimed to evaluate the effect of boiling seeds of three cowpea (Vigna unguiculata) variet

238 that block the IgE binding to the untreated boiled shrimp extract in shrimp-allergic patients.

239 formed in rabbits demonstrated that digested boiled shrimp extract is able to induce IgG antibodies t

240 Microwave boiling significantly (p<0.05) decreased/increased phyto

241 Boiling significantly decreases phenolic content, antiox

242 nd a feasible synthesis route for HEPFs in a boiled solution by combining a hydrothermal method with

243 f iron oleate and manganese oleate in a high-boiling solvent in the presence of Na-oleate and oleic a

244 The use of low-boiling solvents along with the high conversions of thes

245 control were used to evaluate the effect of boiling, sous-vide cooking and water immersion cooking a

246 o evaluate the effects of cooking processes (boiling, steaming and microwaving) and different prepara

247 ffects of different home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabb

248 nfluence of different processing conditions (boiling, steaming, microwaving and sous vide) on the sta

249 After a final boiling step, the samples are ultrafiltrated and resulti

250 he assay also detected norovirus in directly boiled stool, and displayed better resistance to inhibit

251 the vapor and liquid interactions above the boiling surface as a means of enhancing CHF has not been

252 heat flux (CHF) has focused on altering the boiling surface properties such as its nucleation site d

253 cement to rewetting of a hot dry spot on the boiling surface, thereby revealing the mechanism governi

254 spatially via molecular manipulation of the boiling surface.

255 State-of-the-art boiling surfaces often increase bubble nucleation via ro

256 The process of boiling tap water (containing HAAs) for the preparation

257 easily undergo the Curtius rearrangement in boiling tBuOH to give Boc-protected alpha-aminopyrroles

258 rove performance and flexibility in existing boiling technologies as well as enable emerging or unpre

259 nt temperature to the component's respective boiling temperature or critical temperature at sub- and

260 sitive to the proximity to the dissolution ("boiling") temperature of the dense liquid: For systems f

261 ife's resilience, thriving in hot springs at boiling temperatures, in brine lakes saturated with salt

262 Pool boiling tests exhibited a very high critical heat flux o

263 More than a century of debate has boiled the matter down to two competing alternatives-one

264 rather than thermal degradation which makes boiling the better choice of cooking the studied vegetab

265 During boiling the surface temperature varies spatially across

266 A boiling time of 60min is adequate for the culinary proce

267 tion were evaluated, (1) heating method, (2) boiling time, (3) probe ultrasonication time, (4) water

268 nditions, pH range, amount of tri-enzyme and boiling time.

269 and reduction was most pronounced after long boiling times.

270 thesis are solvent exchange (especially high-boiling- to low-boiling-point solvent), and catalyst sep

271 xtracted from freeze-dried-, oven-dried- and boiling-treated Pleurotus eryngii (FDPEPS, ODPEPS and BT

272 of protein were detected in the water after boiling udon noodles.

273 Emissions from boiling vegetables are dominated by methanol.

274 The folate loss on boiling was accounted for in the cooking water.

275 r carotenoid in all of the raw potatoes, but boiling was associated with an increase in cis-beta-caro

276 The predominant way of folate loss on boiling was leaching rather than thermal degradation whi

277 and fumonisin B(2)) through mashing and wort boiling was studied.

278 a strong base (20 m NaOH for one week), and boiling water (100 degrees C for one month).

279 tation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (ca

280 eristics of simple tea infusions prepared in boiling water alone (simulating a home-made tea cup), wh

281 oven also increased bioaccessibility whereas boiling water did not.

282 ed AltProts was achieved with RIPA buffer or boiling water extraction followed by acetic acid precipi

283 od combined with electrochemical etching and boiling water immersion is developed to fabricate long-t

284 with various 2-aminobenzamide derivatives in boiling water to afford 11a-hydroxy-11,11a-dihydrobenzo[

285 conditions, while performing the reaction in boiling water yielded the decarboxylation products exclu

286 ned at modestly elevated temperatures (e.g., boiling water), they can be coiled down to <1 mm coil ra

287 al tetragonal framework that is stable under boiling water, acid, or base conditions.

288 sity-wave puddles, like the steam bubbles in boiling water, have a fat-tailed size distribution that

289 gainst harsh chemical environments including boiling water, strong acids and bases, and oxidation and

290 ly, cooking bran in percolating arsenic-free boiling water.

291 in rural Kenya to avert the use of fuel for boiling water.

292 ng acid or base (e.g., 12 m NaOH or HCl) and boiling water.

293 s show that the electrochemically etched and boiling-water immersed Al surfaces have excellent long-t

294 nd anti-nutrients in vegetables by microwave boiling which will help in devising efficient cooking pr

295 es (GLS) and their degradation products in a boiled white cabbage.

296 For households boiling with biomass, modeled PM2.5 concentrations avera

297 Boiling with electric kettles was associated with a redu

298 provinces, after controlling for covariates, boiling with electric kettles was associated with the la

299 TC most probable number/100 mL), followed by boiling with pots ( - 0.58), and bottled water use ( - 0

300 Boiling with the peel should be preferred in domestic pr