ライフサイエンスコーパス: oven

1 ed in a small circular heated oven (the ring oven).

2 ing at 200 degrees C for an hour in a vacuum oven.

3 column, where infusion takes place in the GC oven.

4 d lower energy consumption than conventional oven.

5 y for front and back cooktop burners and the oven.

6 om the samples cooked in stove and microwave oven.

7 ture-programmed in a conventional convection oven.

8 droplets as they pass through a low pressure oven.

9 oss section as it passed through a miniature oven.

10 icrowave irradiation in a domestic microwave oven.

11 one hollow-fiber membrane inlet held in a GC oven.

12 emperature-controlled autosampler and column oven.

13 % with the (2)DTPS compared to the secondary oven.

14 150-300 degrees C, 10-30 min) using a muffle oven.

15 ven or in a pan, frying or using a microwave oven.

16 incorporated with 2.5% CTE using a microwave oven.

17 lumn with either a conventional HPLC or a MW oven.

18 d normal water (BNW) in a domestic microwave oven.

19 n the Warsaw bakery, using cyclothermic deck ovens.

20 nd temperatures, and employing two different ovens: a low-emissivity oven and a conventional one.

21 r, which required the use of a gas stove and oven almost continually for 6 h.

22 imilarly, temperature treatment by microwave oven also increased bioaccessibility whereas boiling wat

23 The thermal treatment in the oven altered the content and profile of the different is

24 loying two different ovens: a low-emissivity oven and a conventional one.

25 cimum basilicum L. residues were dried in an oven and a microwave.

26 We studied the chemical composition of oven and freeze dried guava powders for future use as an

27 evice with the highest CE--exceeding 80% for oven and front burners--had a large, open hood that cove

28 ser heating can be used as a replacement for oven and furnace treatments.

29 rall, the grains milled before processing in oven and in microwave oven retained more vitamin E and l

30 ater in the oil that remained in the tubular oven and in the distillation apparatus.

31 al feed market were pulse combustion drying, oven and microwave.

32 tal salts, in a conventional oven, microwave oven and pressure cooker.

33 eagent is placed inside a domestic microwave oven and subjected to microwave irradiation for 30 s, fo

34 used to eliminate the need for a convection oven and to greatly reduce the power requirements for co

35 ods, (b) hot air temperature in a convection oven, and (c) the moisture content of fruits dehydrated

36 n households i.e. boiling, frying in pan and oven, and baking.

37 computer, television, humidifier, microwave oven, and electric stove.

38 violet (UV) light-emitting diode (LED) array oven, and provides precisely controlled "in-capillary" u

39 lves cryotrapping of heart-cuts, cooling the oven, and reducing carrier flow to offer greater efficie

40 ially in freeze drying, followed by hot-air, oven, and sun drying processes.

41 fter dissolution of the samples in microwave oven, and with a portable potentiostat after the mild ea

42 le, 24 and 18 volatiles were detected in the oven- and microwave-dried samples, with a significant de

43 Consequently, oven- and microwave-drying can be recommended to retain

44 % (w/w) after three drying treatments (sun-, oven-, and microwave drying) were investigated.

45 replacing a more time-consuming conventional oven ashing/hot plate wet digestion method.

46 g a wax-printing method and then baked in an oven at 100 degrees C for 1min.

47 After treatment in an oven at 110 C for 15 min, the toxicity of ExCb was reduc

48 After treatment in an oven at 110 degrees C for 15 min, the toxicity of ExCb w

49 After hazelnuts were roasted in an oven at 140 degrees C for 40 min, the oil content was re

50 ing from use of a hair dryer for 5 min to an oven at 180 degrees C for 24 h.

51 Coffea arabica beans were roasted in an oven at 200 degrees C for increasing lengths of time und

52 r the plants were dried in the shade or sun, oven at 40 degrees C or freeze-dried, as compared with a

53 t 40 degrees C and 60 degrees C, a microwave oven at 500 W and by freeze-drying.

54 antly when the plant tissue was dried in the oven at 60 degrees C or microwaved.

55 tly when the plant material was dried in the oven at 60 degrees C or microwaved.

56 n, were dried in sunlight, shade, mechanical ovens at 40 degrees C and 60 degrees C, a microwave oven

57 l the dynamic liberation of molecules to the oven atmosphere by a response surface methodology approa

58 In this study, we present an oven atmosphere sampling strategy to trap headspace aero

59 Total BPA content in samples cooked with oven bag ranged between non-quantified to 63.78 ng/g.

60 Both oven bag use and meat type had an effect on qualitative

61 Herein, the effects of oven bag use belong to different brands on heterocyclic

62 Oven bag use reduced the total HAA amount at the rate of

63 Investigation into oven baked sweet potato and carrot fries at various temp

64 ain chlorinated paraffins (MCCPs, C14-17) in oven-baked pastry products (n = 38) and unprocessed past

65 e of CP chlorination degree was observed for oven-baked products, in particular for C10-C12 SCCPs, th

66 g, sterilization (sterilized jarred lupins), oven baking (cookies), frying (chips) and boiling in wat

67 erent cooking methods (air frying, grilling, oven baking, and microwave cooking) on the metabolite pr

68 During electrical resistance oven baking, dough height increases between 18.6 and 31.

69 y contrast, 21% and 31% of OHCbl was lost in oven-baking steps in straight- and sponge-dough processe

70 ct of different heat treatments (pan-frying, oven-baking, and grilling) on the contents of polyunsatu

71 est heat treatment for PUFA preservation was oven-baking.

72 s (SC-ISEs and CWEs) was quantified with the oven based coulometric Karl Fischer (KF) technique.

73 a for Energy Star, CE was <30% for front and oven burners.

74 tion in cakes from traditional and microwave ovens but not in steam oven cakes.

75 Steam oven cakes possessed the highest moisture content and no

76 itional and microwave ovens but not in steam oven cakes.

77 nts of the chia seed oil heated in microwave oven changed between 19.21% (900 W) and 21.17% (control)

78 We show that a single-oven, chromium-filled elemental analyzer coupled to an I

79 er wood preservation site (WOOD), and a coke oven (COKE), and to PAH and oxy-PAH containing fractions

80 be obtained when applying a still-air column oven configuration.

81 of sera from a entomology laboratory staff, oven cooked insects but also purified AK fractions were

82 nd antioxidant properties of raw, boiled and oven-cooked champignon and oyster mushrooms were investi

83 en, and its presence in a range of fried and oven-cooked foods has raised considerable health concern

84 esence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because

85 ts and the lowest contents were found in the oven-cooked sample.

86 n has the highest concentration in fried and oven-cooked sausages with 70% of red meat.

87 the boiling process caused a decrease while oven-cooking resulted in an increase in the amount of ph

88 unique sensory profiles, whereas steam- and oven-cooking resulted in similar sensory profiles per sp

89 stom culinary preparation methods (steaming, oven-cooking, frying) on the fillet lipid and sensory qu

90 SFCs function under traditional oven curing as well as low-energy frontal ring-opening m

91 leaf area shrinkage between full turgor and oven desiccation.

92 ty (retention) to dry heat in a conventional oven (DHCO) and extrusion of tocochromanols and caroteno

93 Pate was freeze-dried and oven dried at 50-110 degrees C, at lab scale; then, an i

94 total phenolic content was found in samples oven dried at 55 degrees C as compared with other method

95 The microwave- and oven dried tarhana samples showed higher TEACDPPH and TE

96 Samples were weighed and oven dried to calculate hydration.

97 bitory activity and structural properties of oven-dried (OD-FPH) and freeze-dried (FD-FPH) protein hy

98 The results show that the use of a vacuum oven-dried [residual moisture ( approximately 8%)] and m

99 The samples were oven-dried at 65 degrees C and the dry weight (DW) was r

100 ranate peel (Wonderful and G1 varieties) was oven-dried at different temperatures, taking into accoun

101 MIR in liquid form and by NIR in liquid and oven-dried forms.

102 5-23% and 6-37% when compared to freeze- and oven-dried hops, respectively.

103 es (HL) had higher lipid content than vacuum oven-dried leaves (HS).

104 Oven-dried microbeads showed higher viability under in v

105 valuate the feasibility of NIRS reflectance (oven-dried milk using the DESIR method) and transflectan

106 MIR and NIR FA (g/100g FA) predictions on oven-dried milk were similar for the sum of even chain-s

107 The NIR predictions on fresh liquid and oven-dried milk were similar, but the reliability decrea

108 , and n-6 FA were predicted better by NIR on oven-dried milk.

109 % higher than the respective control) of the oven-dried samples and reduced the histamine content of

110 wed a clear separation between the 40 degree Oven-dried samples and the other samples, which is consi

111 spatholosineside A and triterpenoids in the oven-dried samples compared with the other groups.

112 d content (55.8-69.1 %), while microwave and oven-dried samples showed lower values (0.6-2.6 %).

113 Metabolite profiles of sun-dried and oven-dried samples were clearly distinct and temperature

114 ith higher L*, a*, and b* values compared to oven-dried samples.

115 d mushroom, when compared to freeze-dried or oven-dried samples.

116 ccharides were extracted from freeze-dried-, oven-dried- and boiling-treated Pleurotus eryngii (FDPEP

117 thinning could produce up to 7.3 million (M) oven-dry tonnes of forest residues per year, an eightfol

118 ug curcuminoids/mg turmeric) as compared to oven drying (0.29 ug/mg) and freeze-drying (0.12 ug/mg)

119 ificantly higher than the levels retained by oven drying (55.4 ug/mg) and freeze-drying (42.4 ug/mg).

120 different drying processes, sun drying (SD), oven drying (OD), vacuum oven drying (VOD) and freeze dr

121 s, sun drying (SD), oven drying (OD), vacuum oven drying (VOD) and freeze drying (FD) for tomatoes (S

122 ed reagents inside the tips were obtained by oven drying a solution retained in the filter paper.

123 (SC-CO(2)), and conventional drying methods (oven drying and freeze-drying) in terms of curcuminoid r

124 oisture content (MC) was carried out through oven drying and lyophilisation for apple samples (chunks

125 methods [freeze drying (FD), vacuum drying, oven drying at 50 degrees C and 120 degrees C (OD120) an

126 PEF pretreatment positively affected the oven drying at 60 degrees C by reducing its duration and

127 glycosides (SGs) by spray, freeze and vacuum oven drying in order to minimise the bitter aftertaste o

128 Our results suggest that oven drying is a viable option for the production of a f

129 Oven drying promoted the release of insoluble flavonoids

130 then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices.

131 Oven drying was proposed as the ideal drying method beca

132 ruded flours at 4 degrees C for 24h prior to oven drying was the main factor leading to a further inc

133 of boiling, roasting, blanching, baking, and oven drying) on purine (adenine, guanine, xanthine, and

134 removal of EHD was not sufficient to replace oven drying, but when combined with oven drying, the ove

135 replace oven drying, but when combined with oven drying, the overall energy consumption was reduced

136 mation, which is not afforded by traditional oven drying.

137 e dried by dehydrator-drying (52 degrees C), oven-drying (52 degrees C) and freeze-drying (25 degrees

138 was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gr

139 Oven-drying and freeze-drying equally preserved B12; bot

140 hree dehydration techniques were considered: oven-drying at 50 degrees C (D50); spray-drying (SD); an

141 Freeze-drying and oven-drying at 75 degrees C yielded powders with similar

142 The proposed Oven-drying method at 40 degree results in an improved q

143 An analysis of the standard oven-drying method for measuring E indicates that it yie

144 irradiation attenuated the effects caused by oven-drying or freezing; combining freeze treatment with

145 ing, Air-drying, Sun-drying), as well as the Oven-drying temperature using metabolomics approaches an

146 r conservation techniques (e.g., freezing or oven-drying).

147 We assessed three drying methods (Oven-drying, Air-drying, Sun-drying), as well as the Ove

148 y of protein hydrolysate was not affected by oven-drying.

149 d that the low pressure generated inside the oven during the vacuum process exerted a stripping effec

150 ir pollutants in some cases, such as in coke oven emissions, have led to detrimental health and envir

151 ave-vacuum drying using a domestic microwave oven equipped with a vacuum desiccator inside.

152 es were baked using an electrical resistance oven (ERO).

153 Water in oil has been measured by tubular oven evaporation and by azeotropic distillation into a c

154 higher than the measurements made by tubular oven evaporation or azeotropic distillation.

155 g with dry heat (F2-oven/milling; F3-milling/oven; F4-microwave oven/milling; F5-milling/microwave ov

156 microwave oven/milling; F5-milling/microwave oven; F6-popped grains/milling) and wet heat (F7-cooking

157 assing the vapors rapidly through a very hot oven (flash vacuum pyrolysis) promotes high-temperature

158 UV radiation, then air-dried in a convection oven, followed by rehydration in warm water.

159 tained and subjected to heat treatment in an oven for 10, 15 and 20min at 100, 150 and 200 degrees C

160 for 7min, (4) cooked in a domestic microwave oven for 10min, and (5) boiled in water for 10min.

161 gs and margarine during heat treatment in an oven for 40 min at normal cooking temperature showed ret

162 n and allows the use of a domestic microwave oven for sample ignition.

163 ied the process by using industrial catering ovens for bulk heat inactivation of oropharyngeal/nasoph

164 bustion furnace is replaced with a pyrolysis oven (GC/P/IRMS).

165 The oven has an algorithm able to monitor the energy feedbac

166 t grape hemispheres in a household microwave oven has been a poorly explained Internet parlor trick f

167 is study showed that cooking using microwave oven has the greatest efficiency for reduction.

168 g argon gas and then passing them through an oven heated to approximately 1000 degrees C.

169 pork was packed preventing air exposure and oven-heated until a core temperature of 75 degrees C was

170 ce spectra obtained by cell death induced by oven heating at 100 degrees C.

171 lorotrimethylsilane, lyophilized samples and oven heating) to achieve the quantification of the highe

172 glucose addition (up to 3.3-fold) and longer oven-heating time (up to 2.5-fold) of the meat.

173 ion, HW: hot water) and drying methods (sun, oven, hot air, and freeze) on aronia berry quality.

174 hum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310

175 ment with those obtained previously using an oven hydrolysis liquid chromatography-tandem mass spectr

176 ochemical methods like heat treatment, micro oven, hydrothermal, etc.

177 atures of native vegetation near coal coking ovens, indicating a deterioration of paramo health and p

178 ventional heating rates used with convection-oven instruments.

179 e plasma generated in a countertop microwave oven is characterized for the patterning of a conductive

180 This oven is likely to form low HMF and furfural, maintaining

181 The use of a secondary oven is often the solution to the problem.

182 applied to the flue gases of a clinker kiln oven is substantially identical to those proposed for si

183 (with propane gas), especially the use of an oven, led to significant enhancements up to 84 ppb, with

184 trical power for autoclaves, incubators, and ovens, making the culturing and post-processing phases t

185 gree of alkylation than SWNTs from the laser-oven method, indicating that the smaller diameter fluoro

186 rying peeled or unpeeled pulps by convection oven, microwave or freeze-drying.

187 redox active metal salts, in a conventional oven, microwave oven and pressure cooker.

188 nt killing (blanching, freezing) and drying (oven, microwave, freeze-drying) methods, followed by col

189 killing (blanching or freezing) and drying (oven, microwave, or freeze-drying) methods influence phy

190 cts of domestic processing with dry heat (F2-oven/milling; F3-milling/oven; F4-microwave oven/milling

191 -oven/milling; F3-milling/oven; F4-microwave oven/milling; F5-milling/microwave oven; F6-popped grain

192 a water bath, in a stove, and in a microwave oven) on the mineral composition of mustard leaves (Sina

193 grees C, such as cooking with a conventional oven or in a pan, frying or using a microwave oven.

194 The impact of culinary practices - oven or microwave cooking combined with herbs and/or bee

195 Oven or microwave roasting and alginate encapsulation of

196 rocessed by two types of small-scale drying (oven or sun drying), over two years of production.

197 Stems were dried in a convection oven over 48 h (70 degrees C).

198 Conventional cooking methods (oven, pan-frying, and deep-frying) produced more oxidati

199 njugated diene and p-anisidine value (Schaal oven parameters) of the nanoemulsions compared to pure s

200 Results demonstrated that RF oven preserved ascorbic acid and increased glucosinolate

201 t the fecal smears are heated in a microwave oven prior to staining.

202 e optimization of the digestion in microwave oven procedure, and the results evaluated from topologic

203 ees C), autoclaved (121 degrees C) and micro-oven processed pork.

204 temperatures and times, desorption times and oven programs.

205 d before processing in oven and in microwave oven retained more vitamin E and less carotenoids than t

206 The oven rise obtained with standard baker's yeast was compa

207 These findings can be used to relate oven rise performance to fundamental rheological behavio

208 main active longer during baking, supporting oven rise.

209 lume increase occurs during baking, known as oven rise.

210 tion of dough height during fermentation and oven rise.

211 acro and micro element contents of sprouted, oven roasted and raw (untreated) soybean seeds were dete

212 rus contents of seeds varied from 5427mg/kg (oven roasted Turksoy) to 7759mg/kg (sprouted Nova).

213 Pea flour treated either by oven roasting (160 degrees C, 30min) or by microwave roa

214 This study evaluated the impact of oven roasting and microwaving of chicken breast muscles,

215 The impacts of conventional oven roasting at different temperatures and for differen

216 he effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxi

217 Oven roasting temperature and time significantly affecte

218 When oven roasting was applied to pea starch, SDS content inc

219 ons from gas and propane burners on high and ovens set to 350 degrees F ranged from 2.8 to 6.5 mug mi

220 Low emissivity oven shown higher performances and lower energy consumpt

221 and 6days at 60 degrees C using the "Schaal oven stability test".

222 Exceptions to this pattern include ovens, suboptimal stove burners, and tankless water heat

223 The ring-oven technique, originally applied for classical qualita

224 eft harpoon Z isomerization under controlled oven temperature and flow.

225 LB-IL111 was evaluated based on different GC oven temperature programs.

226 nt positive temperature offset from the main oven temperature, the retention of all analytes can be r

227 (% MP-A), flow rate (mL min(-1)), and column oven temperatures ( degrees C) are 4.05, 87, 0.4, and 30

228 ns was assessed via Rancimat and accelerated oven tests.

229 per is maintained in a small circular heated oven (the ring oven).

230 ed and quantified in La Mancha Verdejo wines oven this five year period.

231 S can be done using an inexpensive microwave oven, this method can be readily adopted.

232 ation, asphalt was initially preheated in an oven to 170 degrees C, pumped to a large kettle, which m

233 strategy using a standard domestic microwave oven to perform the de-N-glycosylation.

234 ry column was heated efficiently from the GC oven to the MPT and then through the length of the MPT u

235 The probe was then inserted in a preheated oven to thermally desorb the analytes on the probe.

236 o expenses on food, and use space heaters or ovens to warm their homes.

237 Oven type and baking time strongly influenced HMF, moist

238 An emission event related to oven-usage was inferred to deposit siloxanes in condense

239 sample digestion is performed in a microwave oven using nitric acid and hydrogen peroxide.

240 ) and hydrogen cyanide (HCN) when the sample oven was heated to 600 degrees C.

241 The acid digestion in microwave oven was optimized by constrained mixture design.

242 A domestic microwave oven was used.

243 nd cocoa cakes cooked using an innovative RF oven were reported.

244 Biscuit samples baked in a commercial oven were studied by two dimensional spin-lattice/spin-s

245 Permeation tubes in controlled ovens were used to deliver Hg(0) and HgBr2.

246 ic rice cooker, an autoclave and a microwave oven, were investigated.

247 ly, we found that NG leakage from stoves and ovens while not in use can result in indoor benzene conc

248 structures are placed in a high-temperature oven, while they are confined by a fixture.

249 comparable to that of a commercial microwave oven, while using only 1.2 W of input power and thus res

250 In contrast, the use of a horizontal oven with 1.7 mL min(-1) He as an additional makeup flow

251 ples (500 mg) were decomposed in a microwave oven with 8 mL of HNO(3) (5 mol L(-1)), and 2 mL of 30 %

252 submitted to heating at 180 degrees C in an oven with aeration.

253 ics was accomplished in a domestic microwave oven with the aid of a polyether ether ketone (PEEK) vis

254 d from mixes heated in a laboratory electric oven within temperature ranges 1350 degrees -1500 degree

255 oled through forced convection inside the GC oven within the time frame of a single modulation period

256 ed out to be necessary when using a vertical oven without makeup flow (prototype #1).

257 tions of 280 plasma cytokines between 8 coke-oven workers and 16 community residents.

258 okines were selected to validate in 489 coke-oven workers by enzyme-linked immunosorbent assays in va

259 ulations with known high PAH exposures (coke oven workers), medium PAH exposures (steel factory contr