ライフサイエンスコーパス: blanch

1 ng, novel ultrasound blanching and microwave blanching.

2 n)yl cysteine sulfoxides, were stimulated by blanching.

3 freezing process, especially the washing and blanching.

4 freezing and canning), which usually involve blanching.

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

6 This study investigated the impact of blanching (100 degrees C, 40 s), defatting method (macer

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

8 Although blanching-45 degrees C decreased protein solubilization

9 We recommend blanching-45 degrees C since it is effective at removing

10 Moreover, blanching-45 degrees C yielded a protein extract with 49

11 no acid levels ranked treatments as follows: blanching-45 degrees C ~ control > soaking ~ blanching-8

12 n freshwater did not affect B12 content, but blanching (60 degrees C, 3 min) reduced its content in U

13 blanching-45 degrees C ~ control > soaking ~ blanching-80 degrees C.

14 iodine levels, however, it is not known how blanching affects protein extraction.

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

16 culinary-medicinal values; nonetheless, how blanching alters the chemical composition largely remain

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

18 and zinc content increased significantly in blanched and boiled products of R. differens.

19 There were 76 volatile compounds detected in blanched and dehydrated Alaria esculenta.

20 Seaweed is typically blanched and dried prior to consumption to enhance the e

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

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

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

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

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

26 Blanching and boiling caused a decrease in luminosity an

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

28 in extracts remained >75%, regardless of the blanching and defatting methods.

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

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

31 Raw ingredient blanching and immersion in acetic acid prior to preparat

32 tional hot water blanching, novel ultrasound blanching and microwave blanching.

33 pacted on fat and starch content, especially blanching and PEFB, which caused an increase in fat abso

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

35 Blanching and Soxhlet using ethanol impacted the protein

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

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

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

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

40 mass exchange in fruit tissues, cutting and blanching are traditionally performed.

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

42 apple, orange and banana peelings microwave-blanched at 720 W for 1, 3 and 5 min were determined.

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

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

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

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

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

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

49 g various combinations of boiling, roasting, blanching, baking, and oven drying) on purine (adenine,

50 d (FA) profile in different killing methods, blanching (BC) and freezing (FR), on edible insects of t

51 Blanched beans also had decreased abundance of lipoxygen

52 antly decreased protein abundance (58.5%) in blanched beans compared to raw beans.

53 gher ratio of large peptides/proteins in the blanched biomass as shown by HP-SEC, whereas the latter

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

55 t of diverse post-harvest thermal treatment (blanching, boiling, toasting, and deep-frying) on the nu

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

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

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

59 Blanched Chinese chive (BCC) is renowned for its pale-ye

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

61 ching, pulsed electric field (PEF) and PEF + blanching combination (PEFB)) on the chemical compositio

62 itosterol] and flavonoids (2-3 folds) during blanching compared to other techniques.

63 The optimal blanching conditions given by the statistical model were

64 mise the combined effects of different steam blanching conditions on the enzymatic activity, browning

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

66 Moreover, ethanol induced aggregation of non-blanched cricket proteins, with a 13-72% reduction in pr

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

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

69 he drying kinetics and quality attributes of blanched eggplant slices during infrared drying.

70 back, ocular mucosa, oral mucosa); and that blanching erythema, dusky erythema, targetoid erythema,

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

72 The protein secondary structure of non-blanched extracts was also affected by ethanol with 18%

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

74 Cutting and blanching followed by osmotic dehydration with assisted

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

76 Generally, microwave blanching for 3 or 5 min was found to preserve antioxida

77 Cooking, blanching, freezing and canning alter the physical and c

78 Larvae were subjected to different killing (blanching, freezing) and drying (oven, microwave, freeze

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

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

81 Steam blanching in plain water reduced the tannin, oxalate and

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

83 Blanching increased the drying rate thus reducing drying

84 ther, these findings give a strong clue that blanching increases the pungency flavor in CC, and is a

85 ss as shown by HP-SEC, whereas the latter by blanching-induced lowering of ionic strength, as verifie

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

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

88 Blanching is an agricultural practice where vegetables a

89 Blanching is an important process in the preparation of

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

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

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

93 Blanching Khalal dates aided to prevent browning in the

94 hamnosyl hexoside, and rutin were identified blanched leaves.

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

96 Blanching methods (boiling, microwave, and steaming) usi

97 xamined in this work; conventional hot water blanching, novel ultrasound blanching and microwave blan

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

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

100 This suggests that blanching of fresh whole alfalfa leaves under the optimu

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

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

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

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

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

106 udy aimed to evaluate how different killing (blanching or freezing) and drying (oven, microwave, or f

107 We assessed the effect of blanching or soaking (80/45/12 degrees C, 2 min) on prot

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

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

110 ivatives, but a drastic loss was observed in blanched, PEF-treated and PEF-B-Treated chips.

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

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

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

114 Blanching preserved the extractable polyphenols but not

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

116 Thus, steam blanching preserves the functional compounds in nightsha

117 the time required to regain skin color after blanching pressure is applied.

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

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

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

121 The blanching process much influenced on the decrease in gly

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

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

124 fect of four pre-frying treatments (soaking, blanching, pulsed electric field (PEF) and PEF + blanchi

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

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

127 Furthermore, blanching resulted in a lower protein surface hydrophobi

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

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

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

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

132 racellular space, more pronounced in cut and blanched samples.

133 bohydrates as compared to the conventionally blanched samples.

134 ere increased significantly, indicating that blanching shaped the vegetable flavor.

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

136 Blanching/soaking method drastically reduced the anti-nu

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

138 A blanching step was designed to favor sulforaphane synthe

139 jected to different post-harvest treatments: blanching, storage at different relative humidity values

140 Effects of blanching, sweating and drying on these characteristics

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

142 erens for food can be mitigated by employing blanching technique, which is cheaper and least time-con

143 Three blanching techniques were examined in this work; convent

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

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

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

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

148 Browning rates decreased with microwave blanching time except in the case of apple peelings.

149 The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not know

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

151 Conventional blanching treatments at high temperature gave rise to ca

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

153 .05) the content of Ca, Co, Cu and Fe, while blanching treatments significantly affected (P < 0.05) t

154 mponent analysis (PCA) discriminated between blanching treatments while Orthogonal Projections to Lat

155 showed clear group distinctions between the blanching treatments.

156 e biomarkers for the separation of the steam blanching treatments.

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

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

159 sed antioxidant activities at 3 and 5 min of blanching varied with the type of fruit peelings.

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

161 Generally, increased microwave blanching was accompanied by a significant increase of t

162 Blanching was beneficial for Confitera IFPs.

163 Blanching was found to reduce the flavonols to approxima

164 Blanching was optimised through a central composite desi

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

166 Different conditions during soaking and blanching were studied, as was a step involving prior ge

167 is defined as migratory evanescent pruritic blanching wheals that occur with variable frequency for

168 We here explore the effect of blanching which can profoundly affect protein compositio

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

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