“…Finally, genomic DNAs extracted from boiled and steamed FFVs in processed foods were used as templates; the performance of the LAMP reaction was not influenced using validated LAMP primers. …”
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“…The obtained herbal ball was steamed and squeezed to obtain the extract. Gel formulations containing the herbal ball extract at concentrations of 0.1, 1 and 5% w/w were prepared based on a carbomer gel. …”
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“…Microbial counts on food equipment surfaces, installations, and personnel hands and in packaged OFSP puree were above the recommended microbial safety and quality legal limits. Steaming significantly (P < 0.05) reduced microbial load in OFSP cooked roots but the counts significantly (P < 0.05) increased in the puree due to postprocessing contamination. …”
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“…The excellent color strength value and outline sharpness of the plain, twill, and honeycomb fabrics can be achieved when the nanosphere concentration, sodium bicarbonate, and steaming time were 1 g/L, 10 g/L, and 6 min, respectively. …”
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“…We herein report the characterization of the antioxidant and other properties of practical interest of exhausted chestnut wood and quebracho wood, together with those of a chestnut wood fiber, produced from steamed exhausted chestnut wood. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays indicated good antioxidant properties for all the materials investigated, with exhausted chestnut wood, and, even more, chestnut wood fiber exhibiting the highest activity. …”
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“…Participants reported embracing traditional understandings of health and illness in the post-partum period centered on heating the body through diet, steaming, and other applications of heat, yet also seeking injections from private health care providers. …”
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“…The serum of Polygonum multiflorum group and different steaming time groups had obvious inhibitory effect on HepG2 cells. …”
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“…The structure of RGO/Mn(3)O(4) inheriting intermediate product GO/MnO(2) composites that are formed by the present method is a novel three-dimensional “multilayer steamed bread” nanostructure, which constitutes mutually beneficial “symbiosis”. …”
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“…Reportedly, the intake of koji amazake, a beverage made from steamed rice fermented by Aspergillus oryzae, improves defecation frequency. …”
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“…The VOC content increased and stabilized after steaming, enhancing pleasant odors such as fatty and fruity aromas. …”
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“…The processing methods include boiling, steaming, and sand frying. Among these methods, the transformation pathways of diterpenoid alkaloids in the process of sand frying are more complicated. …”
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“…Many challenges confronted the effective delivery of this education, including video steaming, audience engagement and interaction, and timely delivery of content across multiple time zones. …”
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“…In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory effects on α-glucosidase and α-amylase activities were examined. …”
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“…Placenta is commonly consumed as small pieces of raw tissue, or as raw or steamed dehydrated pulverized and encapsulated tissue. …”
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“…The objective of this study was to evaluate the effect of traditional cooking methods (i.e., blanching, steaming, boiling and baking) on the color, texture and bioactive nutrients of U. pinnatifida, so as to screen out the traditional cooking methods more suitable for U. pinnatifida. …”
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“…Six-year-old red ginseng, which is processed from the whole ginseng root via steaming and drying, has been shown to have preventive effects such as antioxidative, anti-inflammatory, and immunomodulatory. …”
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“…This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of Lentinus edodes (808, 0912 and LM) from Guizhou Province. …”
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“…By improving the conditions for the traditional processing of nian zhuan, the optimal processing conditions were determined as green wheat (GW) 14 d, steaming the green wheat with the skin (SGWS) 26 min and cooked green wheat peeled (CGWP) 280 min, to evaluate the feasibility of using electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate nian zhuan in different stages. …”
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“…It is concluded that so-called slug-feeding or 'steaming up' with highly fermentable carbohydrates before parturition in milk fever susceptible cows enhanced calcium homeostasis similar to the effect seen in cows on anionic diets.…”
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“…The total PA concentration in rice koji was 973.9 ng/mg dry weight, which was 17.5 times higher than that in steamed rice. Among the molecular species, PA_18:2/18:2 was the most frequently found. …”
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