ライフサイエンスコーパス: boiling

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

2 ion of veterinary antibiotics in milk during boiling.

3 cally reduced by blanching and suppressed by boiling.

4 The higher folate loss was observed during boiling.

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

6 ng preserved more antioxidant compounds than boiling.

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

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

9 lso leached into the water during soaking or boiling.

10 ced the AF level in comparison with ordinary boiling.

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

12 sed by analysing the sound produced by their boiling.

13 e fragments and was highly resistant against boiling.

14 tment options such as ceramic pot filters or boiling.

15 ons where liquid water could persist without boiling.

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

17 ustic monitoring for the presence of surface boiling.

18 cating the presence of droplet formation and boiling.

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

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

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

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

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

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

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

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

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

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

31 or direct arylation of azoles employing high-boiling amide solvents.

32 ffect of conditioned medium was abolished by boiling and appeared from filtration studies to result f

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 Boiling and frying however, significantly reduced the OR

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

40 Boiling and grilling consistently decreased and increase

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

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

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

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

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

46 breakthrough advancements on both fronts of boiling and quenching.

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

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

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

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

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

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

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

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

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

67 The effect of boiling before extraction was also assayed.

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

69 Boiling broccoli in water prevented the formation of any

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

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

72 Here, we show that transition boiling can be induced even at very high surface tempera

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

74 Boiling caused a significant loss of anthocyanin and phe

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

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

77 DHE was more efficient at extracting low-boiling compounds such as ethanal, 2,3-butanedione and a

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

79 an excess of 1-dodecanethiol (1-DDT) into a boiling coordinating solvent containing CuCl(2) and CrCl

80 Prior studies on boiling crisis indicate that CHF monotonically increases

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

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

83 Boiling decreased the total carotenoids by 92% compared

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

85 from acid-catalyzed acetal hydrolysis during boiling denaturation and also have significant levels of

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

87 Boiling, disinfecting, and filtering water within the ho

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

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

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

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

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

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

94 Pool boiling experiments were also performed to demonstrate a

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

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

97 Degradation of the radiotracer after boiling for 5 min, with and without 1 mM dithiothreitol,

98 (+20% to 46% units) except Canavalia, while boiling for 5min only increased DH for two soaked legume

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

100 Household boiling frequency, source water quality, water container

101 (72 degrees C, 5-30min) through mixing with boiling, fresh water, and further to explore the effects

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

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

104 der reaction between 5 and p-benzoquinone in boiling glacial acetic acid yields an unprecedented exo,

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

106 Pool boiling Heat Transfer Coefficient (HTC) enhancements on

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

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

109 Furthermore, boiling histotripsy would benefit the clinical applicati

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

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

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

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

114 Boiling improved fat and fibre by 1.66 and 8.32 percent

115 SEC, and they are completed disaggregated by boiling in 1% SDS.

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

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

118 Boiling in water caused very low MRP formation.

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

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

121 Boiling increased the availability of lutein and neoxant

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

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

124 Boiling is an extremely effective way to promote heat tr

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

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

127 mid DNA from Escherichia coli cultures after boiling lysis, the subsequent temperature-triggered prec

128 ncerned, a greater loss was observed for the boiling method (approximately 70%) while, for the other

129 nd maximum nutrient retention was found with boiling method.

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

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

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

133 The boiling of CNTs in water, while nondestructive, activate

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

135 Boiling of peeled tubers decreased contents of total gly

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

137 PAGE analysis of the inactivated RNR without boiling of the sample reveals that alpha migrates as an

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

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

140 of pyrometer was accomplished by sensing the boiling of two solutions, water and an azeotrope, and co

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

142 repudiated-quarantine, disinfection, and the boiling of water.

143 Boiling of watercress should be avoided to ensure maximu

144 SDS-PAGE analysis (loaded without boiling) of the inactivated RNR showed that 60% of alpha

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

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

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

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

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

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

151 hold water treatment (HWTS) methods, such as boiling or chlorination, have long been recommended in e

152 Peptide binding was not reversed by boiling or competing peptide.

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

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

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

156 Enhancing the pool boiling performance by introducing nanoscale surface fea

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

158 evated heat flux, revealing various nucleate boiling phenomena.

159 ts of five to seven volatile test compounds (boiling point </=174 degrees C), the effects of the mini

160 asurement of total acid number (TAN) and TAN boiling point (BP) distribution for petroleum crude and

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

162 er energy density (by 40 per cent), a higher boiling point (by 20 K), and is not soluble in water.

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

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

165 The "boiling point calibration" was successful as indicated b

166 titive adsorption resulted in displacing low boiling point compounds by high boiling point compounds

167 splacing low boiling point compounds by high boiling point compounds during adsorption.

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

169 ag), retention behavior (Lee retention index/boiling point correlation, NIST Kovat's retention index)

170 the use of structure-property correlations, boiling point distributions of TAN values can be calcula

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

172 ounds were present mainly in the mid to high boiling point fractions of the oils (C(14)-C(32) alkane

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

174 When the growth reaction was above the boiling point of an amine ligand, the surface ligand dyn

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 mely stable upon thermal treatment up to the boiling point of the solvent (about 300 degrees C), whic

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

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

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

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

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

187 e component is demonstrated using these high boiling point processing additives.

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

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

190 e (DMSO) to demonstrate a reaction in a high boiling point solvent, and (iii) tryptic digestions of c

191 rbons (HFCs, e.g., CH(3)CF(3)) to the higher-boiling point solvents (such as CH(3)Cl(3) and CCl(2)=CC

192 y of the fullerene component and (ii) higher boiling point than the host solvent.

193 Approximately below its boiling point, a significantly weak temperature dependen

194 In addition to boiling point, adsorbate structure and functionality aff

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

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

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

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

199 which deteriorate at temperatures above the boiling point.

200 ions ranging from ambient up to close to the boiling point.

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

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

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

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

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

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

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

208 Using calculated boiling points and characteristic mass spectral fragment

209 and fatty acid methyl esters possessing high boiling points and low vapor pressures was performed usi

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

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

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

213 Boiling points derived from 1D separations were matched

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

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

216 as dependent on the DART temperature and the boiling points of the analyte and matrix.

217 e pyrometer output voltage against the known boiling points of these solutions.

218 xact relation between GC retention times and boiling points of this and other Group VI B analogues (S

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

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

221 gree of overlap in compound vapor pressures, boiling points, and mass spectral fragmentation patterns

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

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

224 id form even at temperatures exceeding their boiling points.

225 n of single-wall carbon nanotubes using high boiling polyamines as hydrogenation reagents.

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

227 ractory to dissociation by SDS treatment and boiling, procedures that dissociate noncovalent Ab-antig

228 Boiling process reduced anti-nutrients from fresh sample

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

230 fer events involved in the microchannel flow boiling process.

231 Boiling produced more variable results, however this tre

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

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

234 s of the inactivated RNR by SDS-PAGE without boiling resulted in 33% of RNR migrating as a 110 kDa pr

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

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

237 ke that of tobacco, possess ProteinaseK- and boiling-sensitive P. tabacina spore germination and toba

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

239 Boiling significantly decreased mineral contents includi

240 Boiling significantly decreases phenolic content, antiox

241 following cleaning and ion-exchange steps in boiling solutions, similar to a commercial fuel cell mem

242 by trisilane (Si3H8) decomposition in a high boiling solvent, octacosane (C28H58) or squalane (C30H62

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

244 red using technical grade TOPO or other high-boiling solvents with added acidic phosphorus compounds.

245 r outperforms conventional methods employing boiling, sonication, or Dounce homogenization.

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

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

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

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

250 uvette assay developed by Chinard in that no boiling step is required.

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

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

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

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

255 spatially via molecular manipulation of the boiling surface.

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

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

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

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

260 perating conditions as outlined in the Water Boiling Test (WBT) protocol, Version 4.

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

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

263 During boiling the surface temperature varies spatially across

264 This residue was removed by boiling the vacutainer stoppers in methanol followed by

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

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

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

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

269 5), CF3 (L6), CN (L7)) and triphenylboron in boiling toluene affords the respective, highly emissive

270 % bulky chiral phosphoric acid catalysts in boiling toluene allowed the product materials to be gene

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

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

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

274 Emissions from boiling vegetables are dominated by methanol.

275 Boiling was a better method in retaining active compound

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

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

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

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

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

281 added to buffered (68)Ga and then heated in boiling water and purified on a reversed-phase cartridge

282 ith pure 2-mercaptoethanol or treatment with boiling water for 5 h.

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

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

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

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

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

288 ll as exceptional chemical stability in air, boiling water, and acidic media.

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

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

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

292 strong resistance toward acid (9 N HCl) and 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 th KI-ascorbic acid for total As and Sb, and boiling with HCl for total Se.

298 Boiling with sauteing was a better cooking method in ter

299 he ECM were solubilized from purified ECM by boiling with sodium dodecyl sulfate and were identified

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