ライフサイエンスコーパス: boil

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

2 ion of veterinary antibiotics in milk during boiling.

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

4 cally reduced by blanching and suppressed by boiling.

5 The higher folate loss was observed during boiling.

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

7 ng preserved more antioxidant compounds than boiling.

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

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

10 lso leached into the water during soaking or boiling.

11 ced the AF level in comparison with ordinary boiling.

12 raw foods or foods which have been cooked by boiling.

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

14 ustic monitoring for the presence of surface boiling.

15 cating the presence of droplet formation and boiling.

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

17 sed before and after cooking by conventional boiling (10 min in 100 degrees C water) and also followi

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

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

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

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

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

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

26 LiI with TCNQF(4), in a 4:1 molar ratio, in boiling acetonitrile yields Li(2)TCNQF(4).

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

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

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

30 ls was observed in pressure-cooked, open-pan boiled and microwave-heated pearl millet.

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

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

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

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

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

36 Boiling and frying however, significantly reduced the OR

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

38 Boiling and grilling consistently decreased and increase

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

40 hlorogenic acid and total anthocyanin) after boiling and may be healthier as compared with white or y

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

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

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

44 breakthrough advancements on both fronts of boiling and quenching.

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

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

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

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

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

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

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

55 mim][OAc] solutions without the use of high-boiling antisolvents (e.g., water or ethanol).

56 Boiling appeared to be the best processing method for co

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

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

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

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

61 Existing oceans would have repeatedly boiled away into steam atmospheres as a result of large

62 ant losses due to the formation of a minimum boiling azeotrope.

63 act of peeling and three cooking treatments (boiling, baking and microwaving) on the content of selec

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

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

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

67 The boiled beans had more active compounds than those of res

68 aks ('humps') in extracts of raw, soaked and boiled beans.

69 It was observed that boiling beef caused a loss of approximately 50% of the c

70 The effect of boiling before extraction was also assayed.

71 and four specific clean delivery practices (boiled blade and thread, hand washing, and plastic sheet

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

73 Boiling broccoli in water prevented the formation of any

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

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

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

77 anenitrile released from glucoiberin) in the boiled cabbage.

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

79 Boiling caused a significant loss of anthocyanin and phe

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

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

82 ); vegetables (F2); grains, fish, steamed or boiled chicken, vegetables, and nuts (F3); red meat (F4)

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

84 Boil cooking presented 20% more retention than baking fo

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

86 ntent increased triply compared to the fully boiled counterpart.

87 Prior studies on boiling crisis indicate that CHF monotonically increases

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

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

90 Boiling decreased the total carotenoids by 92% compared

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

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

93 Boiling, disinfecting, and filtering water within the ho

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

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

96 ning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions betwee

97 The patient reached the goal of one boiled egg daily on day 22 of treatment.

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

99 idylcholine challenge (ingestion of two hard-boiled eggs and deuterium [d9]-labeled phosphatidylcholi

100 Boiled eggs were found to have a similar level of retent

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

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

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

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

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

106 Pool boiling experiments were also performed to demonstrate a

107 Boiled farm milk showed similar but weaker associations.

108 tance of using appropriate water (distilled, boiled, filtered) for nasal irrigation.

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

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

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

112 (+20% to 46% units) except Canavalia, while boiling for 5min only increased DH for two soaked legume

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

114 Extracts from raw, boiled, fried, and medium rare prepared beef were assess

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

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

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

118 Pool boiling Heat Transfer Coefficient (HTC) enhancements on

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

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

121 6 allergenic foods: cow's milk, peanut, hard-boiled hen's egg, sesame, whitefish (cod), and wheat; th

122 Furthermore, boiling histotripsy would benefit the clinical applicati

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

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

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

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

127 Highest L( *) value was observed for boiled IGK, highest a( *) and b( *) values for roasted I

128 Boiling improved fat and fibre by 1.66 and 8.32 percent

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

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

131 a domestic microwave oven for 10min, and (5) boiled in water for 10min.

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

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

134 Boiling in water caused very low MRP formation.

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

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

137 Boiling increased the availability of lutein and neoxant

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

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

140 ned high levels of inulin, especially in the boiled inner bracts (30%).

141 Boiling is an extremely effective way to promote heat tr

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

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

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

145 acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autum

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

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

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

149 kP, BaP, IP and BghiP in smoked, grilled and boiled meat samples were ranged 0.64-31.54mug/kg, 0.07-7

150 c hydrocarbons (PAHs) in smoked, grilled and boiled meats were determined using gas chromatography -

151 nd maximum nutrient retention was found with boiling method.

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

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

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

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

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

157 Boiling of peeled tubers decreased contents of total gly

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

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

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

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

162 Boiling of watercress should be avoided to ensure maximu

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

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

165 udy was to assess the effect of steaming and boiling on the chemical safety and nutritional value of

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

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

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

169 ferent seed coat colours were either soaked, boiled or autoclaved, and analysed for phenolic contents

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

171 decarboxylation of cinnamic acid during wort boiling or by enzymatic decarboxylation during fermentat

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

173 ork was to study the influence of processes (boiling or germination) on the phenolic composition of d

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

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

176 Enhancing the pool boiling performance by introducing nanoscale surface fea

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

178 evated heat flux, revealing various nucleate boiling phenomena.

179 he second dimension separation (2DrelRT) and boiling point (BP).

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

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

182 High boiling point compounds such as n-decane and 2,2-dimethy

183 ly reflecting the actual distribution of oil boiling point fractions (the hydrocarbon block profile)

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

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

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

187 .6 mus, and at 80 K, which is just above the boiling point of liquid nitrogen, they are respectively

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

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

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

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

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

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

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

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

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

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

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

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

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

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

202 which deteriorate at temperatures above the boiling point.

203 Solution deposition using high-boiling-point additives such as octanedithiol (ODT) prov

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

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

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

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

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

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

210 Using calculated boiling points and characteristic mass spectral fragment

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

212 emperature control allows organic gases with boiling points below 0 degrees C to be captured from air

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

214 Boiling points derived from 1D separations were matched

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

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

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

218 ticomponent gas mixture with a wide range of boiling points with high reproducibility.

219 m 1D separations were matched with predicted boiling points, calculated from the chemical structures

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

221 id form even at temperatures exceeding their boiling points.

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

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

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

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

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

227 Boiling process reduced anti-nutrients from fresh sample

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

229 fer events involved in the microchannel flow boiling process.

230 Boiling produced more variable results, however this tre

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

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

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

234 g/100 g) with the highest ones occurring in boiled rice and potatoes.

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

236 Raw and processed (soaked, soaked/boiled, roasted) wattle, Acacia saligna subspecies (subs

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

238 protein spots were up regulated whereas 120 (boiled sample) and 107 (microwaved sample) protein spots

239 Qualitative analysis revealed that 103 (boiled sample) and 110 (microwaved sample) protein spots

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

241 hinidin glycosides resulted more retained in boiled samples.

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

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

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

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

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

247 Boiling significantly decreased mineral contents includi

248 Boiling significantly decreases phenolic content, antiox

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

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

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

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

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

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

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

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

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

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

259 spatially via molecular manipulation of the boiling surface.

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

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

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

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

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

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

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

267 During boiling the surface temperature varies spatially across

268 When these cereals were boiled, the increase in the DIBOA-glc content was much l

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

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

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

272 d cells was immunoaffinity purified and acid boiled to release heavy and light chains from peptide li

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

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

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

276 ing chlorine program in Haiti and unpromoted boiling use in Indonesia reaching >20%.

277 Emissions from boiling vegetables are dominated by methanol.

278 Boiling was a better method in retaining active compound

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

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

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

282 r precise analysis of the tested analytes in boiled water of digested tea leaves.

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

284 The MOF remains intact in both boiling water and aqueous solutions with pH ranging from

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

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

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

288 ystalline, permanently porous, and stable in boiling water, acid (9 N HCl), and base (3 N NaOH).

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

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

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

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

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

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

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

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

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

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

299 Boiling with sauteing was a better cooking method in ter

300 ayleigh number range that, in the absence of boiling, would be between 2 x 10(6) and 5 x 10(9).