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  1. 2821
    por Kim, Dong-Hyun
    Publicado 2012
    “…Dammarane ginsenosides are transformed into compounds such as the ginsenosides Rg(3), Rg(5), and Rk(1) by steaming and heating and are metabolized into metabolites such as compound K, ginsenoside Rh(1), protoand panaxatriol by intestinal microflora. …”
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    Chemical Diversity of Panax ginseng, Panax quinquifolium, and Panax notoginseng
  2. 2822
    “…The steaming process of Panax ginseng has been reported to increase its major known bioactive components, ginsenosides, and, therefore, its biological properties as compared to regular Panax ginseng. …”
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    Implications of red Panax ginseng in oxidative stress associated chronic diseases
  3. 2823
    “…It was found that oil bodies fused and migrated to the outside of soybean cells after steamed, and further fused to cystidiums. And the model of soybean lipids distribution in soy sauce production was presented. …”
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    Changes in lipids distribution and fatty acid composition during soy sauce production
  4. 2824
    “…The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. …”
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    Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
  5. 2825
    “…This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). …”
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    Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
  6. 2826
    “…In this work, the orthorhombic SiS(2) rods with high chemical/phase purity were prepared by an elemental method, either through a boiling or a steaming process, at 1023–1073 K for 3 h and under the saturated S-vapor pressure (2.57–3.83 MPa) in a closed sealed-tube system. …”
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    Synthesis and Growth Mechanism of SiS(2) Rods
  7. 2827
    “…No changes in the detection efficacy were attained when boiled and steamed crab meats were applied. Therefore, the LAMP assay developed could potentially be applicable to detect the adulteration or mislabeling of raw or cooked crab meat in markets.…”
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    Development of Loop-Mediated Isothermal Amplification (LAMP) Assays for the Rapid Authentication of Three Swimming Crab Species
  8. 2828
    por Maher, Agnieszka, Nowak, Adriana
    Publicado 2022
    “…Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. …”
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    Chemical Contamination in Bread from Food Processing and Its Environmental Origin
  9. 2829
    “…Boiling caused significant losses in the mineral contents of fish while smoking treatment led to an important increase of its mineral contents. Steaming appeared to be the best processing method for cooking fish concerning the lipid stability.…”
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    Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of Polypterus bichir bichir fish from far-north region of Cameroon
  10. 2830
    “…The methods discussed include boiling, roasting/baking, microwaving, ultrasonication, frying, and high-pressure steaming/autoclaving. Their effectiveness in alleviating the allergenicity, and their capacity in preserving the structural integrity of the treated peanuts, were thoroughly explored. …”
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    Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing
  11. 2831
    “…Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. …”
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    Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
  12. 2832
    “…Herein, inspired by the structure of multi-layer steamed bread, an alternating multilayered structure with polyvinyl alcohol (PVA)-derived carbon layers and graphene/electrospun carbon nanofibers layers was designed through alternating vacuum-assisted filtration method. …”
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    Flexible and excellent electromagnetic interference shielding film with porous alternating PVA-derived carbon and graphene layers
  13. 2833
    “…In this work, we show that the hydroxylation of framework boron species via steaming not only enhances the ODHP rate on both B-MFI and B-BEA, but also impacts the kinetics of the reaction. …”
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    Rationalizing kinetic behaviors of isolated boron sites catalyzed oxidative dehydrogenation of propane
  14. 2834
    “…Korean red ginseng (KRG), the steamed root of Panax ginseng Meyer, has multiple pharmacological effects such as vasorelaxation, anti-thrombosis, anti-hypertension, etc. …”
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    Effects of Red Ginseng Extract on Zearalenone Induced Spermatogenesis Impairment in Rat
  15. 2835
    “…Korean red ginseng (KRG) is prepared by the process of steaming the roots of Panax ginseng. In this study, the feeding effects of KRG-water extract (KRGE) on ethanol-induced liver damage were elucidated by measuring serum biomarkers in rats. …”
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    Effect of Korean red ginseng extract on liver damage induced by short-term and long-term ethanol treatment in rats
  16. 2836
    “…AFL was retained at 83%–89% the initial level after the cooking of steamed rice. In pasta noodles, more than 60% of the OTA was retained. …”
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    Estimated Dietary Exposure to Mycotoxins after Taking into Account the Cooking of Staple Foods in Japan
  17. 2837
    “…Black ginseng is produced by a repeated steaming process. The aim of this study was to investigate the anti-obesity effects of black ginseng ethanol extract (BG-EE) in high fat (HF) diet-fed mice. …”
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    Anti-obesity effects of black ginseng extract in high fat diet-fed mice
  18. 2838
    “…The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. …”
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    Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
  19. 2839
    por Wei, Shuying, Lu, Guoquan, Cao, Heping
    Publicado 2017
    “…In this study, sweetpotato storage roots from four cultivars “Xinxiang”, “Jinyu”, “Zimei” and “Yuzishu 263” were treated by baking, boiling and steaming and subsequently analyzed for starch content, amylase activity and sugar contents including glucose, fructose, sucrose and maltose. …”
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    Effects of cooking methods on starch and sugar composition of sweetpotato storage roots
  20. 2840
    por Laib, Imen, Barkat, Malika
    Publicado 2018
    “…The optimum of total phenolic obtained was: 4.668 × 10(4), 1.406 × 10(4), 3357.009, 16,208.99 µg Gallic Acid Equivalent (GAE)/g of dry extract for crude potato, steamed potatoes, in boiling water, and by microwave, respectively. …”
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    Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato
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