ライフサイエンスコーパス: blanch

1 freezing process, especially the washing and blanching.

2 xcept for apiin, short-time steam- and water-blanching (1 min), respectively, did not cause significa

3 te response (luminal obstruction and mucosal blanching); 2 other patients had a delayed wheal or flar

4 of different processing steps (i.e. thermal blanching, all-in-one and split-stream processes) on the

5 Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower tha

6 nsist on stalks, inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value

7 es were observed among samples A and B water-blanched and raw carrot while a thermo-protective effect

8 nd Confitera cv. at several ripening stages, blanched and unblanched, for their content in bioactive

9 ch fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after

10 nd Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90min) were studied

11 Blanching and boiling caused a decrease in luminosity an

12 tanal and 6-methyl-5-hepten-2 one arose from blanching and boiling.

13 es and microstructure of the vegetable after blanching and during frozen storage were studied.

14 In contrast, water-blanching and extended steam-blanching even yielded incr

15 mine the effect of different temperatures of blanching and pre-drying used in the laboratory producti

16 the damage suffered by carrots during their blanching and subsequent drying.

17 hexenyl acetate] were drastically reduced by blanching and suppressed by boiling.

18 Impact of steam, hot water blanching and UV-C irradiation as pre-treatments on extr

19 coriander fruits were processed after water-blanching applying the same time-temperature regimes.

20 Fresh coriander leaves were steam- and water-blanched at 100 degrees C and at 90 and 100 degrees C, r

21 Fresh herbs were water- and steam-blanched at 90-100 degrees C and 100 degrees C, respecti

22 either blanched at low temperature (LTB) or blanched at high temperature (HTB) to activate or inacti

23 Specifically, carrots were either blanched at low temperature (LTB) or blanched at high te

24 Potato dice blanched at the highest temperature (85 degrees C) and p

25 reased sulforaphane content (p<0.05), whilst blanching at 70 and 74 degrees C diminished significantl

26 D controls, giving the bulbar conjunctiva a "blanched" avascular appearance in most but not all SCD p

27 n crease skin (CS), which we have called the Blanch-Blush Reaction (BBR).

28 Molecular subfractions of raw (UP), blanched (BP) and roasted (RP) peanuts were prepared inc

29 determined several fractures on both raw and blanched carrots due to ice crystals formation and re-cr

30 t differences with respect to conventionally blanched carrots, were detected.

31 rgent evolution in three lizard species with blanched coloration on the gypsum dunes of White Sands,

32 The optimal blanching conditions given by the statistical model were

33 min C in the range 37.5-85%, whereas carrots blanched conventionally at 60 degrees C and by US-probe

34 rticle size effect of olive leaves and steam blanching duration were selected as independent variable

35 R agonists under investigation caused a skin blanching effect, the responses did not correlate with i

36 contrast, water-blanching and extended steam-blanching even yielded increased levels compared to the

37 Only the treatment of blanching followed by high intensity pulsed electric fie

38 Upon steam-blanching for 1 min, phenolic contents and antioxidant c

39 This study evaluated the influence blanching, freezing, maceration temperatures (2 degrees

40 Raw carrots and carrots blanched in water and in 4% trehalose and maltose soluti

41 were either not pretreated, high-temperature blanched (inactivation of both PME and PG), or high-pres

42 Blanching increased the drying rate thus reducing drying

43 igel alone (vehicle) along the border of the blanched infarcted area.

44 Consequently, blanching is a recommendable initial operation in the pr

45 Thus, short-time water-blanching is recommended as the initial unit in the proc

46 Thus, processing of pre-blanched juice using high intensity pulsed electric fiel

47 ges (Khalal and Rutab), and a third one from blanched Khalal fruits.

48 Blanching Khalal dates aided to prevent browning in the

49 irectly with applied load and DIA identified blanching (loss of redness) in the ICS, reflected by a d

50 penetration correlates to the degree of skin blanching obtained for the same three compounds in human

51 m conditions for OC and AC were 10 min steam blanching of 20-11 and 3-1mm olive leaf fraction, respec

52 of steaming the results indicate that steam blanching of OL prior to extraction can significantly in

53 FW (4, 5, 6 clock hours) was a near complete blanching of the episcleral vasculature, and a poorly de

54 Vibration white finger (VWF) is the episodic blanching of the fingers that occurs in response to cold

55 t effect of beetroot pomace extract and it's blanching on the phytochemical potential of ginger candy

56 e most striking feature was the influence of blanching on the subsequent 2-furoylmethyl-amino acid fo

57 reacts to extension under mechanical load -- blanching over proximal (intercrease skin, ICS) and midd

58 Peanut skin (PS) and meal from dry-blanched peanuts (MDBP) were evaluated as sources of phe

59 ons in the same gene underlie the convergent blanched phenotypes in two of the three species.

60 content of these compounds was found in dice blanched potato at the lowest temperature (65 degrees C)

61 ness loss of carrots undergone to B, C and D blanching pre-treatments.

62 d carrots previously subjected to ultrasound blanching preserved their total polyphenol content and s

63 to different ultrasound (US) or conventional blanching pretreatments.

64 ds were removed during the peeling (70%) and blanching process (29%).

65 d as independent variables to optimise steam blanching process in terms of oleuropein content (OC) an

66 The blanching process much influenced on the decrease in gly

67 Using dry-blanched PS to illustrate, the TPC increased by 86%, 357

68 The dietary fibre content of dry-blanched PS was ~55%, with 89-93% being insoluble fibre.

69 ability of a glucocorticoid to elicit a skin blanching response when applied at low dose in ethanol s

70 time courses were also observed for the skin blanching responses.

71 e unheated control, whereas short-time water-blanching resulted in higher values than prolonged heat

72 ld from 25 to 35 times compared to non-steam blanched sample, whereas the antioxidant activity increa

73 icrostructure was observed only in the 'over-blanched' sample D.

74 t was observed in OC and AC, while hot water blanched samples showed significantly higher oleuropein

75 bohydrates as compared to the conventionally blanched samples.

76 inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value and bioactive co

77 Blanching/soaking method drastically reduced the anti-nu

78 nt methods, such as soaking, pre-cooking and blanching/soaking.

79 A blanching step was designed to favor sulforaphane synthe

80 Effects of blanching, sweating and drying on these characteristics

81 The "wet process", including blanching, sweating and drying, had the largest impact o

82 ess the potency of topical GS (McKenzie skin blanching test).

83 potency of inhaled GS than the McKenzie skin blanching test.

84 The effect of two process variables: blanching time (0-10min) and beetroot pomace extract (0-

85 obtained under optimum conditions of 7.81min blanching time and 9.24% beetroot pomace extract.

86 still stronger than in the high-temperature blanched tomatoes, in which the absence of PME activity

87 Conventional blanching treatments at high temperature gave rise to ca

88 fect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2

89 of tomato fruit, and the combined effect of blanching, ultrasonic and high intensity pulsed electric

90 In addition, it would be recommendable blanching unripe fruits.

91 Exome sequencing of the well-demarcated, blanching vascular lesion on the lateral right shin reve

92 Blanching was beneficial for Confitera IFPs.

93 Blanching was found to reduce the flavonols to approxima

94 Blanching was optimised through a central composite desi

95 eratrol was tentatively identified in almond blanch water, at 0.19-2.55 mug/100 g almond.

96 nical properties of carrots were affected by blanching which caused a hardness decrease but after fre

97 o acids were found in carrots conventionally blanched with water at 95 degrees C for 5 min.