ライフサイエンスコーパス: uncooked

1 e eating, case patients consumed the product uncooked.

2 ompare the levels of major milk allergens in uncooked and baked muffins using monoclonal immunoassays

3 Uncooked and baked muffins were prepared using recipes f

4 such as P721N studied here, with much lower uncooked and cooked digestibilities are spherical and co

5 sorghum mutant cultivar, with high in vitro uncooked and cooked protein digestibilities, was examine

6 bility assay revealed that pea RS3 - in both uncooked and cooked states - was less digestible by amyl

7 subjects consumed a single meal of 200 g of uncooked broccoli florets.

8 owed higher in vitro starch digestibility in uncooked conditions but lower digestibility in cooked co

9 Compared to rehydrated, uncooked controls, there was a high retention of D vitam

10 998, -0.96 to -1.00 and -0.983 to -0.999 for uncooked, cooked and retrograded varieties respectively,

11 (r=0.975-1.00, 0.96-1.00 and 0.962-0.997 for uncooked, cooked and retrograded varieties, respectively

12 ochemical effects of isoenergetic amounts of uncooked cornstarch (UCS; 1.76 +/- 0.41 g/kg) given in r

13 intensive care unit patients, and the use of uncooked cornstarch in the treatment of dumping syndrome

14 over pilot study comparing the commonly used uncooked cornstarch with the experimental starch in 12 s

15 d other organisms, including humans that eat uncooked fish.

16 oultry meat in the household; preparation of uncooked food and raw meat at the same time; contact wit

17 heterogeneous group of compounds present in uncooked foods as well as in foods cooked at high temper

18 mmune response to an antigen delivered in an uncooked foodstuff.

19 Cooked and uncooked garlic samples were compared, and we utilized t

20 nfection were also more likely to have eaten uncooked ground beef (OR, 7.8 [95% CI, 1.4-44]) or runny

21 ng tcdC genotype 20, which has been found in uncooked ground pork in this region.

22 eat, tenderloin, bacon, cutlets, blade loin, uncooked ham) or a melting step (salami sausage and live

23 The uncooked kernels and flours surface composition of the t

24 Brewing blended cooked and uncooked malt with water; the mixture was strained free

25 nt activity of the original compounds of the uncooked material.

26 isolates was recovered from leftover jerky, uncooked meat from the same deer, a saw used to dismembe

27 ection in Western countries (eg, from eating uncooked meat)?

28 aked muffin extract inhibited IgE binding to uncooked muffin mix by up to 80%, demonstrating retentio

29 Bos d 5 was reduced from 680 ug/g in uncooked muffin mix to 0.17 ug/g in baked muffins, repre

30 decreased by 30% from a mean of 4249 ug/g in uncooked muffin mix to 2961 ug/g when baked (~181 mg Bos

31 muffins retained ~70% of the IgE binding to uncooked muffin mix.

32 When uncooked, only a small fraction of lipids and structural

33 After volunteers ate uncooked potatoes, serum anti-HBsAg titers increased in

34 that were buried beneath the starches in the uncooked product.

35 ade from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate.

36 ides (mainly starch), proteins and lipids in uncooked rice kernels and flours.

37 is demonstrated here using three cooked and uncooked rice samples (basmati as well as organic white

38 nd decreased the content of genistein in the uncooked sample.

39 tients should be cautioned against consuming uncooked seafood and warned about the risk of severe Vib

40 , mineral supplements, excess vitamin C, and uncooked seafoods.

41 action markers were present in PBMBAs in the uncooked state, with lower levels formed during cooking

42 purified product) or in transgenic potatoes (uncooked unprocessed sample) was compared.

43 relatives, travel to south Asia, and eating uncooked vegetables were risk factors for acquisition of

44 A serving size of brawn (125g uncooked) will contribute on average 983mg sodium to tot