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  1. 2721
    por Ojo, Moses Ayodele
    Publicado 2018
    “…The seed of Cassia hirsutta was subjected to aqueous soaking and four hydrothermal processing techniques (atmospheric boiling, atmospheric steaming, pressure boiling, and pressure steaming). …”
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    Changes in Some Antinutritional Components and In Vitro Multienzymes Protein Digestibility during Hydrothermal Processing of Cassia hirsutta
  2. 2722
    “…They are also stewed, steamed or fried. Cassava, the most widely grown RTB, is generally boiled, stewed or steamed in Eastern and Southern Africa, and in West and Central Africa is usually processed directly into derivative products, e.g. whole root fermentation through retting or heap fermentation; fermentation/dewatering of the mash. …”
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    Integrating end‐user preferences into breeding programmes for roots, tubers and bananas
  3. 2723
    “…This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). …”
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    Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)
  4. 2724
    “…Boiling resulted in significant loss of all flavonoids, while steaming and microwaving led to minor loses or even increases of the flavonoids. …”
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    Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors
  5. 2725
    “…Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. …”
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    Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts
  6. 2726
    “…This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. …”
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    Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
  7. 2727
    por Martinon, Fabio
    Publicado 2012
    “…Many inflammatory and infectious diseases are characterized by the activation of signaling pathways steaming from the endoplasmic reticulum (ER). These pathways, primarily associated with loss of ER homeostasis, are emerging as key regulators of inflammation and infection. …”
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    The endoplasmic reticulum: a sensor of cellular stress that modulates immune responses
  8. 2728
    “…RESULTS: Non-heme iron intake values overall, and in the rice and steamed buns groups were 12.8 ±2.1, 11.3±1.3 and 14.3±1.5 mg, respectively; the mean (57)Fe absorption rates were 11±7%, 13±7%, and 8±4%, respectively; and the mean infused (58)Fe utilization rates were 85±8%, 84±6%, and 85±10%, respectively. …”
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    Non-Heme Iron Absorption and Utilization from Typical Whole Chinese Diets in Young Chinese Urban Men Measured by a Double-Labeled Stable Isotope Technique
  9. 2729
    por Bolade, Mathew K.
    Publicado 2015
    “…The contributions to the overall reduction in PA were from dehulling (34.0–40.4%), preliminary soaking (15.4–21.0%), and steaming (7.8–14.0%), whereas that of tannin were from dehulling (39.7–47.6%), steaming (19.6–24.7%), and preliminary soaking (9.8–15.9%). …”
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    Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea‐based food products
  10. 2730
    “…The finding revealed that use of steamed lupin shown to improve the nutritivevalue of the grain and sheep performance. …”
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    Effect of processed sweet lupin (Lupinus angustifolius) grain supplementation on growth performance and socioeconomic feasibility of Doyogena sheep in Ethiopia
  11. 2731
    “…Cooking significantly altered the ITC yields, showing an averagely four‐fold increase by lightly cooking (stir‐frying, steaming, and microwaving) and a 58% decrease by heavily cooking (boiling, stewing, and chip‐baking). …”
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    Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables
  12. 2732
    “…In the current study, a traditional processing method, known as “Jianchang Bang,” was applied. Steamed and dried (S&D) G. elata was processed with ginger juice for up to 5 days (GEP5D). …”
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    Identification and Characterization of Key Chemical Constituents in Processed Gastrodia elata Using UHPLC-MS/MS and Chemometric Methods
  13. 2733
    “…Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. …”
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    Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds
  14. 2734
    “…Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. …”
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    Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS
  15. 2735
    “…In this study, 5 traditional procedures of cooking – grilling, oven, frying, steaming and stewed cooking – were compared to verify their effect on the residual concentration of sulphites in shrimp samples. …”
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    Effect of different cooking treatments on the residual level of sulphites in shrimps
  16. 2736
    “…Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory grinding with steaming pretreatment for 5 min (LG-5) and 10 min (LG-10) were 95.5, 111.5, 35.4 and 41.1 μm, respectively. …”
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    Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food
  17. 2737
    “…Cabbage and Chinese kale samples were divided evenly into raw, blanched, steamed, and water-based stir-fried samples. Cooking temperature and time were varied at 60, 80, or 100 °C for 2, 4, or 6 min. …”
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    Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables
  18. 2738
    “…The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. …”
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    Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder
  19. 2739
    “…RESULTS AND DISCUSSION: The results showed that the steamed samples (SS) had the lowest cooking loss and fat content, the highest moisture content, complete appearance and the lowest levels of hardness and chewiness. …”
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    Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
  20. 2740
    “…The results demonstrate that processing by nine cycles of steaming and drying qualitatively and quantitatively alters the chemical profile of PMR. …”
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    Integrating Targeted and Untargeted Metabolomics to Investigate the Processing Chemistry of Polygoni Multiflori Radix
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