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  1. 2941
    “…Awamori is a traditional distilled beverage made from steamed Thai-Indica rice in Okinawa, Japan. For brewing the liquor, two microbes, local kuro (black) koji mold Aspergillus luchuensis and awamori yeast Saccharomyces cerevisiae are involved. …”
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    Genome sequence of Aspergillus luchuensis NBRC 4314
  2. 2942
    “…METHODS: The capsules were tested under different conditions with a range of temperature, pH, dry heat treatment and steaming treatment, simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) in this work, respectively. …”
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    In vitro stability evaluation of coated lipase
  3. 2943
    “…Moinmoin is a steamed cowpea seed‐based pudding native to Nigeria. …”
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    Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour
  4. 2944
    “…RBC aggregation and iron-related dietary pattern scores (high consumption of noodles and deep-fried foods and low intake of steamed, boiled, and raw food, dairy products, orange, red, and purple vegetables, white and light-green vegetables, seafood, and rice) were also significantly associated with hyperlipidemia (p-trend < 0.05) and MetS (p-trend = 0.01) after adjusting for age, sex, and log-transformed BMI. …”
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    Red Blood Cell Aggregation-Associated Dietary Pattern Predicts Hyperlipidemia and Metabolic Syndrome
  5. 2945
    “…Cultured wild ginseng root was subjected to extraction, steaming, and fermentation using Pediococcus pentosaceus HLJG0702 to enhance the levels of ginsenosides Rg5 /Rk1. …”
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    Ginsenosides Rg5 and Rk1 Enriched Cultured Wild Ginseng Root Extract Bioconversion of Pediococcus pentosaceus HLJG0702: Effect on Scopolamine-Induced Memory Dysfunction in Mice
  6. 2946
    “…Pre-processing methods included steaming, pressure cooking, composting, microwaving, and breaking down the EFB using ionic liquids. …”
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    From waste to food: Optimising the breakdown of oil palm waste to provide substrate for insects farmed as animal feed
  7. 2947
    “…The jackfruit seeds are consumed, usually, as roasted, boiled, steamed, and are eaten as a snack. OBJECTIVE: The present study was carried out to identify the Artocarpus heterophyllus seeds toxicity and cytotoxic activity. …”
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    Acute and subacute (28 days) toxicity, hemolytic and cytotoxic effect of Artocarpus heterophyllus seed extracts
  8. 2948
    “…In HG, worst and best NV responses to food-texture were pasty 69% and crunchy 26%; food-item, plain rice 71% and apple 16% and cooking-style, deep-frying 71% and steaming 55%. HG demonstrated taste and smell impairment and increased NV responses to many tastes and smells. …”
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    Taste, smell and food-related nausea and vomiting responses in hyperemesis gravidarum: A case-controlled study
  9. 2949
    “…The results indicate that the steaming process is essential for effectively increasing microbial safety since this processing step showed the highest inactivation. …”
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    Thermal Impact on the Culturable Microbial Diversity Along the Processing Chain of Flour From Crickets (Acheta domesticus)
  10. 2950
    “…Red ginseng (RG) and black ginseng (BG, CJ EnerG) were prepared from fresh ginseng using one and nine cycles of steaming and drying, respectively. This process reduces the molecular weight (MW) of ginsenoside-active compounds in ginseng by removing sugar moieties from their dammaranes. …”
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    Ginsenoside Absorption Rate and Extent Enhancement of Black Ginseng (CJ EnerG) over Red Ginseng in Healthy Adults
  11. 2951
    “…Therefore, decision-makers at ministry of health should develop and implement measures and interventions to shed light on the causes of crowding, to reduce the crowding at ED, and resolve the problem steamed from such crowding for the purpose of shorten patients’ length of stay at ED.…”
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    Exploring Potential Association Between Emergency Department Crowding Status and Patients’ Length of Stay at a University Hospital in Saudi Arabia
  12. 2952
    “…The results showed that the comprehensive taste score, sweetness, maltose content and starch change of X27 after steaming were significantly lower than those of Y25 and Z13. …”
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    Transcriptomic and Metabolic Profiling of High-Temperature Treated Storage Roots Reveals the Mechanism of Saccharification in Sweetpotato (Ipomoea batatas (L.) Lam.)
  13. 2953
    “…Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. …”
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    Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
  14. 2954
    por Wang, Yan, Tao, Pei, Wang, Yu-Jie
    Publicado 2022
    “…The transformation pathways of diterpenoid alkaloids have been clarified clearly in the boiling and steaming process, but remain to be determined in the sand frying process. …”
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    Attenuated Structural Transformation of Indaconitine during Sand Frying Process and Anti-Arrhythmic Effects of Its Transformed Products
  15. 2955
    “…This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE) on the quality (physicochemical properties, phytochemical content, and antioxidant ability) of walnut oil were systematically compared. …”
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    Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies
  16. 2956
    “…Flooding cultivation also reduced the harshness and increased the hardness and stickiness of steamed mother corm paste, generally discarded under unflooded cultivation, thus rendering it suitable for consumption. …”
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    Effects of flooding cultivation on the composition and quality of taro ( Colocasia esculenta cv. Daikichi)
  17. 2957
    por Aung, Thinzar, Kim, Bo Ram, Kim, Mi Jeong
    Publicado 2022
    “…In order to fulfill the objective of the comparative flavor profiling of hot and cold serving, different concentrations of hot (hot infusion) and cold (boiled and cold serving) roasted-steamed-germinated wheat beverages were prepared in order to explore the comparative profile of the amino acids, volatiles, taste, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacities, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and the Trolox equivalent antioxidant activity (TEAC). …”
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    Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis
  18. 2958
    “…Sweetpotato storage roots, peeled and unpeeled, of varying flesh colours (white, cream, yellow, pale orange, deep orange, and purple) were spectrophotometrically evaluated for their bioactive compounds and antioxidant activities. Roots were boiled, steamed, baked, fried, or microwaved. The unpeeled roots had relatively higher (p < 0.001) bioactive compounds and antioxidant activities than the peeled ones. …”
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    Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours
  19. 2959
    “…Weak-gluten wheat is the main raw material for crisp and soft foods such as cookies, cakes, and steamed breads in China. However, it remains challenging to find an appropriate fertilization regime to balance the yield and quality of wheat for special uses (such as cookie making). …”
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    Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat
  20. 2960
    por Yun, T K, Lee, Y S, Lee, Y H, Kim, S I, Yun, H Y
    Publicado 2001
    “…We also demonstrated that the anticarcinogencity of ginseng was more prominent in aged or heat treated extracts of ginseng and red ginseng made by steaming. To investigate the active components for cancer prevention, several fractions of 6-yr old fresh ginseng and red ginseng, four semi-synthetic ginsenoside Rh1, Rh2, Rg3 and Rg5, major saponin components in red ginseng, were prepared. …”
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    Anticarcinogenic effect of Panax ginseng C.A. Meyer and identification of active compounds.
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