ライフサイエンスコーパス: boiling

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

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

3 cally reduced by blanching and suppressed by boiling.

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

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

6 ustic monitoring for the presence of surface boiling.

7 cating the presence of droplet formation and boiling.

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

9 The higher folate loss was observed during boiling.

10 ng preserved more antioxidant compounds than boiling.

11 ile 12-19% reduction was seen after open-pan boiling.

12 y on sprouting, pressure-cooking or open-pan boiling.

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

14 h levels remaining constant until the end of boiling.

15 n lyophilized, remaining reactive even after boiling.

16 , which are often consumed after soaking and boiling.

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

18 current theory of supercritical fluid pseudo-boiling.

19 ion of veterinary antibiotics in milk during boiling.

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

21 However, 15-min boiling (100 degrees C) changed this, resulting in a sig

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

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

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

25 00g) in both PGBR and BR, in comparison with boiling (53.0-60.6mg/100g) and frying (23.4-31.5mg/100g)

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

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

28 The best extract obtained by boiling 8.9% (w/v) of yacon flour in deionised water for

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

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

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

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

33 Soaking, boiling and autoclaving were shown to lower the level of

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

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

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

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

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

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

40 Boiling and frying however, significantly reduced the OR

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

42 Boiling and grilling consistently decreased and increase

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

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

45 Pressure cooking, open-pan boiling and microwave-heating reduced the bioaccessible

46 itter gourd prior to and after subjecting to boiling and microwaving.

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

48 breakthrough advancements on both fronts of boiling and quenching.

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

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

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

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

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

54 ic and chlorogenic acids were minimised with boiling and total anthocyanin levels retained the highes

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

56 ed a sustained stability of the folate after boiling, and also after frying.

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

58 Boiling appeared to be the best processing method for co

59 formation also proceeds non-enzymatically in boiling aqueous solution at pH 7.3.

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

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

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

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

64 m 1 to 25 mg/kg or mg/L, it is stable during boiling, baking, frying and fermentation, and it is bios

65 from the removal of reaction tubes from the boiling bath used in the sample treatment.

66 The effect of boiling before extraction was also assayed.

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

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

69 rmed boiling histotripsy, a millimeter-sized boiling bubble is generated by ultrasound and further in

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

71 Boiling caused a significant loss of anthocyanin and phe

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

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

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 Prior studies on boiling crisis indicate that CHF monotonically increases

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 he folate content in the water derived after boiling different vegetables ranged from 11.9 +/- 0.5 to

83 Boiling, disinfecting, and filtering water within the ho

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

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

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

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

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

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

90 Pool boiling experiments were also performed to demonstrate a

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

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

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

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

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

96 (+20% to 46% units) except Canavalia, while boiling for 5min only increased DH for two soaked legume

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

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

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

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

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

102 methods usually performed in households i.e. boiling, frying in pan and oven, and baking.

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

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

105 Pool boiling Heat Transfer Coefficient (HTC) enhancements on

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

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

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

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

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

111 Furthermore, boiling histotripsy would benefit the clinical applicati

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

113 In this approach, termed boiling histotripsy, a millimeter-sized boiling bubble i

114 Tissue selectivity, demonstrated by boiling histotripsy, allows for the treatment of tissue

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

116 Boiling improved fat and fibre by 1.66 and 8.32 percent

117 ode is wet-chemically cleaned (oxidation) by boiling in a mixture of H2SO4 and HNO3 (3:1) at 200 degr

118 The polymer is even stable to boiling in concentrated acid for extended periods, a pro

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

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

121 Boiling in water caused very low MRP formation.

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

123 cyanogens from pounded cassava leaves is by boiling in water which removed all cyanogens in 10 min.

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

125 For instance, boiling increased the apparent ileal proline digestibili

126 Boiling increased the availability of lutein and neoxant

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

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

129 Boiling influenced nutrient ileal and total tract digest

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

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

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

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

134 Soaking overnight following with 2-min boiling led to a significant reduction of protease inhib

135 ratory inhibitors, anaerobiosis, freezing or boiling) lost the ability to generate RG-II dimers.

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

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

138 nd maximum nutrient retention was found with boiling method.

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

140 e influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nu

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

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

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

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

145 Boiling of peeled tubers decreased contents of total gly

146 ore than 30 min without elevated pressure or boiling of the aqueous sample.

147 The soaking and boiling of three rye-based breakfast cereals resulted in

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

149 Generally, boiling of vegetables is assumed leading to lower nutrit

150 Boiling of watercress should be avoided to ensure maximu

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

152 are mainly consumed cooked, the influence of boiling on kale's flavonoids and their antioxidant activ

153 Philippines and to investigate the effect of boiling on their availability.

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

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

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

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

158 currently recommends using bottled water, or boiling or treating water by adding 1/8 teaspoon (or 8 d

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

160 Enhancing the pool boiling performance by introducing nanoscale surface fea

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

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

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

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

165 evated heat flux, revealing various nucleate boiling phenomena.

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

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

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

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

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

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

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

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

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

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

176 gy gaps opening at temperatures close to the boiling point of liquid nitrogen (77 kelvin), which is a

177 .6 mus, and at 80 K, which is just above the boiling point of liquid nitrogen, they are respectively

178 ransition temperatures remain well below the boiling point of liquid nitrogen.

179 are held at temperatures above and below the boiling point of the liquid, respectively.

180 erally correlate with the polarizability and boiling point of the refrigerant, with dichlorodifluorom

181 linearly from 20 degrees C to 100 degrees C (boiling point of water).

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

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

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

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

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

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

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

189 l molecule-polymer ratio), and additive high boiling point solvent concentrations on film fidelity, p

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

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

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

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

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

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

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

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

198 d, which enabled the characterization of its boiling point, density, refractive index, and its polari

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

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

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

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

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

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

205 (35 degrees C/min) was demonstrated for the boiling-point range from n-C5 to n-C44 (ASTM D2887 simul

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

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

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

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

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

211 ls containing C, H, F, Cl, Br, and I, having boiling points </=402 degrees C.

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

213 Using calculated boiling points and characteristic mass spectral fragment

214 es between 8.3 x 10(-5) and 3.4 x 10(-3) and boiling points as low as -26.3 degrees C.

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

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

217 Solvents (COSMO-RS) was used to predict the boiling points of several polybrominated diphenyl ethers

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

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

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

221 ties for DR3TBDTT and PC71 BM, and different boiling points, is used for solvent vapor annealing (SVA

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

223 id form even at temperatures exceeding their boiling points.

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

225 Boiling process reduced anti-nutrients from fresh sample

226 ake no attempt to model other aspects of the boiling process such as bubble nucleation and detachment

227 fer events involved in the microchannel flow boiling process.

228 Boiling produced more variable results, however this tre

229 resence of other solvents having the similar boiling range with Hexane.

230 general agreement with recent experiments on boiling Rayleigh-Benard convection.

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

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

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

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

235 Boiling significantly decreased mineral contents includi

236 Boiling significantly decreases phenolic content, antiox

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

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

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

240 that ambient emissions of N2O from the Great Boiling Spring in the United States Great Basin are high

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

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

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

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

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

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

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

248 spatially via molecular manipulation of the boiling surface.

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

250 to create high-efficiency and high-heat-flux boiling surfaces which are naturally insensitive to foul

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

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

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

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

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

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

257 y using the internationally recognized water boiling test (WBT), version 4.1.2.

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

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

260 During boiling the surface temperature varies spatially across

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

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

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

264 and reduction was most pronounced after long boiling times.

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

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

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

268 Emissions from boiling vegetables are dominated by methanol.

269 Boiling was a better method in retaining active compound

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

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

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

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

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

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

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

277 oven also increased bioaccessibility whereas boiling water did not.

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

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

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

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

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

283 e crystallinity with remarkable stability in boiling water, acid (9 N HCl), and base [TpBD (MC) in 3

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

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

286 keto-enamine form, and high stability toward boiling water, strong acidic, and basic media.

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

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

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

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

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

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

293 s varied among the vegetables from 10-64% on boiling while 1-36% on frying.

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

295 Boiling with electric kettles was associated with a redu

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

297 th KI-ascorbic acid for total As and Sb, and boiling with HCl for total Se.

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

299 Boiling with sauteing was a better cooking method in ter

300 Boiling with the peel should be preferred in domestic pr