“…The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. …”
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“…The galactose content in steamed barley rice was 5.6 mg/100 g, which was higher than that in steamed non-glutinous and glutinous rice. …”
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“…We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. …”
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“…Special Thai oolong tea is oolong tea (Camellia sinensis (L.) Kuntze) steamed with selected Thai botanical drugs. Oolong tea steamed with ginger (Zingiber officinale), lemongrass (Cymbopogon citratus), and celery (Anathallis graveolens L.) is called eternity tea (EN), whereas peaceful rest (PR) tea is made of oolong tea leaves steamed with Indian gooseberry (Phyllanthus emblica), Turkey berry (Solanum torvum), and wild betel leaf bush leaves (Piper sarmentosum). …”
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“…Korean Red Ginseng (KRG) is a heat-processed ginseng developed by the repeated steaming and air-drying of fresh ginseng. Compared with fresh ginseng, KRG has been shown to possess greater pharmacological activities and stability because of changes that occur in its chemical constituents during the steaming process. …”
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“…From the perspective of remaining phytochemicals and antioxidant activities, Zhongshubahao might be an ideal potato sample and steaming or microwaving were optional methods for cooking potatoes.…”
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“…The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. …”
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“…Expert caregivers from the local community cooked pumpkin by either boiling or steaming, while common bean was cooked by either boiling with prior soaking or boiling without prior soaking. …”
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“…In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). …”
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“…The results showed that the steaming process resulted in an increase in the grafting ratio (R(g)) by 2.35 times. …”
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“…The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. …”
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“…This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the performance of corresponding steamed bread. Results showed that curdlan addition improved the gas-releasing capability and gas-holding capability of frozen dough, meanwhile enhanced the specific volume and textural properties of corresponding steamed bread. …”
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“…Using a nearest-neighbour statistical analysis, we precisely determine the short-range distribution of aluminium over the different T-sites and determine the most probable Al–Al neighbouring distance within parent and steamed ZSM-5 crystals, as well as assess the long-range redistribution of aluminium upon zeolite steaming.…”
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“…Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. …”
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“…In the cells treated with P. multiflorum steamed in black bean juice, the expression of RANKL was decreased, whereas that of osteoprotegerin, alkaline phosphatase, Runx2, and osterix was increased. …”
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“…Due to the long‐term low‐temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. …”
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“…In contrast, 17 items including cooked rice with other grains and legumes, boiled egg·steamed egg, Korean cabbage kimchi, banana, and tofu stew·soft tofu stew were significant only for females. …”
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“…Cooking can reduce or improve the antioxidant properties of foods; therefore, the purpose of this study was to evaluate the effects of brief water boiling (1 min), steaming (1 min), and water blanching (20 s) of the Javanese Pecel vegetables, with or without the peanut sauce. …”
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“…Our objective is to characterize the reaction kinetics of the thermal processing methods, including wet processing (boiling with/without high-pressure, steaming with/without high-pressure), deep-frying and dry processing (microwaving and roasting) using five time intervals. …”
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“…There were 27 volatiles measured in fresh samples, and 33, 21, and 19 volatiles identified in the steaming, blanching, and roasting groups, respectively. …”
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