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 column, where infusion takes place in the GC oven.

3 d lower energy consumption than conventional oven.

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

5 ture-programmed in a conventional convection oven.

6 droplets as they pass through a low pressure oven.

7 oss section as it passed through a miniature oven.

8 icrowave irradiation in a domestic microwave oven.

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

10 emperature-controlled autosampler and column oven.

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

12 om the samples cooked in stove and microwave oven.

13 n the Warsaw bakery, using cyclothermic deck ovens.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

31 % (w/w) after three drying treatments (sun-, oven-, and microwave drying) were investigated.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

47 Steam oven cakes possessed the highest moisture content and no

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

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

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

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

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

53 leaf area shrinkage between full turgor and oven desiccation.

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

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

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

57 Samples were weighed and oven dried to calculate hydration.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

74 Oven drying promoted the release of insoluble flavonoids

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

102 ventional heating rates used with convection-oven instruments.

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

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

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

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

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

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

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

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

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

112 Oven or microwave roasting and alginate encapsulation of

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

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

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

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

117 tion of dough height during fermentation and oven rise.

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

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

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

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

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

123 Low emissivity oven shown higher performances and lower energy consumpt

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

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

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

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

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

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

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

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

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

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

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

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

136 Oven type and baking time strongly influenced HMF, moist

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

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

139 A domestic microwave oven was used.

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

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

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

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

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

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

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

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

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

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