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Thematische Bibliographien / Cooking method / Dissertationen

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Dissertationen zum Thema „Cooking method“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Yeung, Hway-Seen. "Evaluation of legume cooking characteristics using a rapid screening method." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-2514.

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Shahnaseri, Mahnaz, of Western Sydney Hawkesbury University, of Science Technology and Environment Faculty, and School of Food Science. "The effect of cooking method upon iron and zinc bioavailability in rice." THESIS_FST_SFH_Shahnaseri_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/695.

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Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence

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3

Lepper, Ashley Nicole. "Influence of Cut, Cooking Method, and Post-Mortem Aging on Beef Palatability." Diss., North Dakota State University, 2013. https://hdl.handle.net/10365/27115.

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The objectives of these studies were to determine the effects of cut, cooking method, and postmortem aging on improving consumers' perception of beef. Consumers evaluated bottom round, top sirloin, ribeye, and a value cut samples for overall like, tenderness, juiciness, and flavor to understand how different cuts influence consumers' perception of beef characteristics. Consumers' rated the ribeye and value cut similar for overall like, tenderness, juiciness, and flavor. Bottom round steaks were rated the lowest for overall like and the toughest. Correlation and regression coefficients showed f

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Shahnaseri, Mahnaz. "The effect of cooking method upon iron and zinc bioavailability in rice." Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/695.

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Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence

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Shahnaseri, Mahnaz. "The effect of cooking method upon iron and zinc bioavailability in rice /." View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20031120.102309/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 2001.<br>A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy, Faculty of Science, Technology and Environment, University of Western Sydney, Hawkesbury Campus, 2001. Bibliography : leaves 205-244.

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Becker, Jared. "An investigation of measurement method and phase change in a latent heat energy storage device." Thesis, University of Iowa, 2018. https://ir.uiowa.edu/etd/6365.

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Exploring uses of two-phase mixtures as a way to store peak solar energy for off-peak usage is a novel approach that has been gaining attention in recent years to address the issues tied to solid fuel dependence. This research explores a “solar salt” mixture (40%wt KNO3 and 60%wt NaNO3) in an aluminum enclosure under two test conditions: conduction enhancement and no conduction enhancement. The central aim is to develop an understanding of thermal distributions and melt developments as the system moves from room temperature to 300 oC. Thermal pattern development is explored by experimentally o

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Bowers, Lindsay Jeanine. "Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/9211.

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Master of Science<br>Department of Animal Sciences and Industry<br>Michael E. Dikeman<br>The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reac

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Joubert, Andre Jacobus. "Integration of xylan extraction from E. grandis, prior to pulping, into Kraft mills." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/97003.

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Thesis (MEng)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Pulp and paper mills are being placed under increasing pressure to maximise the use of the biomass being processed for pulp, and move towards integrated biorefineries (IFBRs), where a diverse range of products can be produced and not just pulp exclusively. Extracting hemicelluloses prior to the pulping process could increase the profitability of the mills as the hemicelluloses could be used to produce a number of additional products. Hemicelluloses are a plant polysaccharides with the most abundant hemicellulose in hardwoo

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Whitmer, Evelyn, and Scottie Misner. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/146438.

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Misner, Scottie, and Evelyn Whitmer. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239595.

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11

Botelho, Fabiana Torma. "Consumo de feijão e efeitos do processamento na cocção sobre compostos fenólicos, capacidade antioxidante e atributos sensoriais." Universidade Federal de Pelotas, 2014. http://repositorio.ufpel.edu.br:8080/handle/prefix/3054.

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Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2016-09-26T14:08:40Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese-versao final_31_03.pdf: 1465705 bytes, checksum: 6bdab3574c99a765714c6fe1098adb64 (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2016-09-26T18:32:52Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese-versao final_31_03.pdf: 1465705 bytes, checksum: 6bdab3574c99a765714c6fe1098adb64 (MD5)<br>Made available in DSpace on 2016-09-

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Schiavon, Rafael de Almeida. "Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida." Universidade Federal de Pelotas, 2010. http://repositorio.ufpel.edu.br/handle/ri/1337.

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Made available in DSpace on 2014-08-20T13:42:10Z (GMT). No. of bitstreams: 1 Dissertacao_Rafael_Schiavon.pdf: 890472 bytes, checksum: 404ee81b0d9c951821b8b3c0d3267ea2 (MD5) Previous issue date: 2010-07-29<br>We studied effects of the drying system and the storage time at low temperature, with evaluation of industrial performance and quality parameters conservability consumption in rice grains harvested with moisture content around 20% and dried up to 13% by three methods drying: (a) classic intermittent, (b) intermittently scaled and (c) by dry-airing. Going to make use of the pilot scale

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Cardoso, Inês Nunes. "Characterisation of different rice varieties: effect of different cooking methods." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14289.

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Mestrado em Biotecnologia - Biotecnologia Alimentar<br>Rice (Oryza sativa) is one of the leading food crops in the world and it is consumed by more than half of the world’s population. Although its characteristics and composition vary, in general, milled rice is composed of starch, water, proteins, lipids, dietary fibre, vitamins and minerals. Parboiled rice, a differently processed rice, represents a significant percentage of the total worldwide rice production. Due to the current lifestyle and increasing use of microwave ovens, freezers and refrigerators, consumers tend to store food leftov

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Risager, Kim. "Fastronomy : Everyday cooking in a one-persons houshold." Thesis, Umeå universitet, Institutionen Designhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-81769.

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In 2012, 40% of Scandinavian households had only one occupant and this trend continues to grow. Daily, these households face the challenges of cooking for one: shopping and preparing small portions while trying to minimize waste; motivating yourself to spend the time to cook and then eat alone; attempting not to eat the same leftovers for too many days in a row; resisting the temptation of consuming convenient ready-meals or going for take-away. Since 1980, the amount of home cooked meals has dropped from 72% to approximately 50%. But what if there was an alternative to ready-meals that had th

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GIARDINIERI, ALESSANDRA. "Effects of cooking methods on bioactive compounds of cauliflowers and fishes." Doctoral thesis, Università Politecnica delle Marche, 2020. http://hdl.handle.net/11566/274584.

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Il crescente riconoscimento scientifico che i componenti del cibo, i quali influenzano in modo significativo la salute umana, spingono le persone alla ricerca di cibi ricchi di composti bioattivi che hanno effetti funzionali nella prevenzione delle malattie collegate al nutrimento. Comunque, il livello dei composti funzionali nei cibi, come pure gli effetti funzionali esercitati dal cibo, dipendono da diversi fattori. Fra questi, i trattamenti termici utilizzati per cuocere il cibo possono avere un impatto positivo o negativo sulle proprietà bioattive dell’alimento. Lo scopo di questo lavoro

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Yavuz, Nihat. "Development of finish cooking methods for producing low-fat breaded cheese sticks." Thesis, Virginia Tech, 2010. http://hdl.handle.net/10919/76911.

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Deep-fat fried foods have unique characteristics that attract consumers but their high fat contents must be reduced in order to provide healthy foods along with high quality. In the first part of this study, effects of frying temperature and frying pressure on the quality of partially fried breaded cheese sticks were determined. In the second part, far infrared finish cooking methods were compared to traditional deep-fat frying in terms of product quality. Increasing frying temperature significantly (P<0.05) reduced fat and moisture contents of the samples and increased crispness and exterior

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Davis, Alexis Larrisa. "Validation of cooking methods using shell eggs inoculated with Salmonella serotypes Enteritidis and Heidelberg." Auburn, Ala., 2007. http://repo.lib.auburn.edu/07M%20Theses/DAVIS_ALEXIS_55.pdf.

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Silva, Maria de FÃtima Gomes da. "Attributes of quality of pumpkin(Cucurbita moschata cv. Milk) obtained by different cooking methods." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8043.

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Pumpkin is a vegetable that has a remarkable nutritional importance, especially because it is a rich source of carotenoids, the essential compounds to human nutrition. Although the cooking methods may influence the retention of nutrients and phytochemicals in foods, there is a need to know the best way to promote cooking in pumpkin, minimizing the significant nutritional and sensory loss. This study aimed to determine and compare the quality attributes of fresh pumpkin, achieved by different cooking methods: boiling, steam, vacuum (sous-vide) and microwave. It was made chemical and physico-che

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Farrell, Terence Christopher. "A multivariate analysis of two cooking methods for nine muscles from limousin and wagyu steers." Online access for everyone, 2005. http://www.dissertations.wsu.edu/Dissertations/Summer2005/t%5Ffarrell%5F071705.pdf.

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Cyr, Christina A. "Cooking up a Course: Food Education at Pomona College." Scholarship @ Claremont, 2013. http://scholarship.claremont.edu/pomona_theses/86.

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Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for

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Kalivoda, Jakub. "Adaptivní řízení varny malého pivovaru." Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2014. http://www.nusl.cz/ntk/nusl-220959.

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This final thesis deals with adaptive control of small brewery. Contains a short description of brewing technology and adaptive control. Includes design of small brawery and control system based on STM32F407 Cortex-M4 microcontroller. For online identification is used Recursive Least Squares Method. The controller function perform a modified PSD controller with filtered derivative component, reducing the first overshot and dynamic antiwindup. The proposed adaptive controller is implemented into microcontroller. Created device i used for semi-automatic beer production.

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Kostal, Jeri Elizabeth. "Assessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfish." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/49561.

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Consumers regularly decide to consume fish and shellfish raw or undercooked, which can cause foodborne illness due to product contamination or unsafe handling by the consumer. In order to be considered safe for consumption, intact fish and shellfish should be prepared to an internal temperature of 63"C, according to the 2009 FDA Food Code, with Salmonella spp. as the target organism. Focus groups (5 groups, 32 participants) were conducted to determine consumer beliefs and concerns regarding fish and shellfish safety and preparation. Transcripts of focus groups where coded for themes, which

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Svanberg, Fredrik. "Matematik i ämnet matlagning : Hur förändra elevernas attityd till matematik på Restaurang- & Livsmedelsprogrammet." Thesis, Karlstads universitet, Fakulteten för humaniora och samhällsvetenskap (from 2013), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-33531.

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Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students’ attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with progr

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Yang, Yali. "Study of effects of cooking methods on physical properties and bioactive compounds in selected potato cultivars (Solanum tuberosum L)." Doctoral thesis, Universitat Politècnica de Catalunya, 2015. http://hdl.handle.net/10803/320189.

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La patata es una fuente de carbohidratos, de versátil preparación y presentación. Dependiendo del proceso de cocción y de las características morfológicas y nutricionales de la patata estos efectos pueden ser positivos o negativos, especialmente en los compuestos bioactivos. La formación de acrilamida en la fritura es otro problema sin resolver, por ello la investigación de cómo prevenir y/o reducir su contenido es un objetivo para la industria alimentaria. Sin embargo, no existen límites legales para este contaminante, especialmente en productos de patata fritos. Por otra parte, un mayor cono

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Sakala, Patricia. "Household consumption of orange - fleshed sweet potato and its associated factors in Chipata district, Eastern province, Zambia." University of the Western Cape, 2017. http://hdl.handle.net/11394/5644.

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Magister Scientiae (Nutrition Management) - MSc(NM)<br>Orange-fleshed sweet potato consumption promotion is one of the key nutrition sensitive interventions implementedto address high vitamin A deficiency among the rural population of Zambia since 2011. However, to date no study has been completed regarding household consumption of orange-fleshed sweet potato and factors related to their consumption. The study detailed here therefore sought to establish the consumption of orange-fleshed sweet potato, and to identify factors associated with its household consumption in the Integrating Orange Pr

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Giuffrida, Michelle L. "The effect of two reheating methods and storage on the development of warmed-over flavor in precooked chicken parts." Thesis, Virginia Polytechnic Institute and State University, 1993. http://hdl.handle.net/10919/53348.

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This study was conducted to determine the effect of heating methods (conventional and microwave), heating temperatures, and refrigerated storage on the flavor deterioration in precooked chicken parts. Chicken breasts and legs were evaluated by chemical analyses and sensory evaluation. Data was analyzed by Fisher's least significant difference (LSD) and Duncan's test. Results of the thiobarbituric acid test (TBA) indicated that heating temperature, regardless of heating method had a significant influence on oxidative deterioration. When the legs were heated for a longer time at a lower temper

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Sucupira, NatÃlia Rocha. "Evaluation of the "meat" basic cashew(Anacardium occidentale L.) submitted to different cooking methods and sensory acceptance of new products." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8541.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The growing demand for processed food products means there is a need to develop technologies which can lead to products being developed which only slightly alter the sensory and nutritional characteristics and which are easy to use. Cooking a food leads to significant changes in its chemical composition which affect the concentration and the bioavailabilty of the bioactive compounds of vegetables. The development of value-added food products from the waste processing of the cashew apple could be attractive to the growing market f

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Morgan, Caitlin Bradley. "Expanding Food Agency: Exploring the Theory and Its Scale in Philadelphia, PA." ScholarWorks @ UVM, 2016. http://scholarworks.uvm.edu/graddis/661.

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Our contemporary American food system has created complex environments for decisions and actions around food, and those decisions have implications for culture, health, natural resources, social relations, and the economy. And yet, as scholars, we do not understand the particulars of how people actually cook for themselves and their families. This study explores how race and socioeconomic class interact with individual experience of "food agency," or personal capacity to plan and prepare meals within one's food environment. It is one stage in a multiphase project developing a comprehensive the

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Storfer-Isser, Amy. "Association of Maternal Employment with Attitudes, Subjective Norms, and Perceived Behavioral Control Regarding Meal Preparation Among Mothers of 4-5 Year Old Children." Bowling Green State University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1377708303.

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Watson, Debby. "'Go-getters' and 'clever little cookies': a multi-method study of playfulness in children with profound and multiple learning disabilities (PMLD)." Thesis, University of Bristol, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.682682.

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Playfulness offers the potential to change perceptions of children with profound and multiple learning disabilities (PMLD) from passive children who are 'done to' to children who are inherently playful, have personalities, strengths, likes and dislikes. In a climate of concerns about the decline in free play for children in the UK and rising numbers of children with profound and complex needs, it is timely that attention be paid to these areas. The design of this multi-method, qualitative study was influenced by a range of factors. This included the nature of the children with PMLD, the theore

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Simões, Sheila Grandinetti 1981. "Projeto térmico de fogão a álcool." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/265860.

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Orientador: Caio Glauco Sanchez<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecânica<br>Made available in DSpace on 2018-08-26T13:07:12Z (GMT). No. of bitstreams: 1 Simoes_SheilaGrandinetti_M.pdf: 2912915 bytes, checksum: d05a793ded2290cefd198b098da0f329 (MD5) Previous issue date: 2014<br>Resumo: Este estudo teve como objetivo o projeto e a construção de um fogão doméstico alimentado continuamente por etanol, com a avaliação de rendimento de queima. O Brasil como o maior produtor de etanol, produzido a partir da cana-de-açúcar e elevado grau de dese

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Norris, Jessica R. "FOOD LANDSCAPES: A CASE STUDY OF A COOKING AND ART- FOCUSED PROGRAM FOR TEENS LIVING IN A FOOD DESERT." VCU Scholars Compass, 2014. http://scholarscompass.vcu.edu/etd/3575.

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This study constructs themes and propositions about the experiences of youth participants in the fall 2013 Food Landscapes program at the Neighborhood Resource Center in Richmond, Virginia. During the program, youth participated in cooking-based volunteerism with adults with disabilities and created short videos about their experiences. In this study, I analyzed pre- and post-program participant interviews, twice-weekly program observations, and facilitator reflections to understand how Food Landscapes affected youths’ conception of community engagement and communication strategies. This case

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Cordeiro, Daniela. "Propriedades tecnológicas e aceitação sensorial de produtos cárneos empanados com alto teor de grãos inteiros, farinhas, farelos e flocos de cereais." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255087.

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Orientador: Marise Aparecida Rodrigues Pollonio<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-17T11:58:29Z (GMT). No. of bitstreams: 1 Cordeiro_Daniela_D.pdf: 9752486 bytes, checksum: 1343a77b6ab10d733d82260785e2a659 (MD5) Previous issue date: 2011<br>Resumo: Atualmente os consumidores estão cada vez mais interessados no consumo de alimentos com apelos para a promoção da saúde. No desenvolvimento de produtos cárneos com características funcionais, os cereais, os quais possuem uma grande proporção de fibra

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Lopes, Anabela Ferreira. "Efeito de diferentes métodos de confeção no valor nutricional da carne de bovino : estudo experimental nas carnes Barrosã e Mertolenga." Doctoral thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2015. http://hdl.handle.net/10400.5/11445.

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Tese de Doutoramento em Ciências Veterinárias, especialidade de Segurança Alimentar<br>Nos tempos que correm estamos cada vez menos disponíveis para a preparação de uma refeição, não existindo, na maioria das vezes, a preocupação de como a processamos e as alterações ocorridas em termos de composição nutricional. Tal como é sabido desde há longa data, a carência de determinados nutrientes pode conduzir a graves problemas de saúde, sendo deste modo imprescíndivel o conhecimento dos fatores que contribuem para minimizar a perda de nutrientes dos alimentos. Considerando que a maioria dos alimento

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Kuppili, Sudheer Kumar. "Biodiesel Properties and Characterization of Particulate Matter Emissions from TARTA Buses Fueled by B20 Biodiesel." University of Toledo / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=toledo1471631394.

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Ďopan, Lukáš. "Aplikace pro odhalování sledování aktivit uživatelů na internetu." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-198064.

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Tracking Internet users is one of the most controversial and discussed IT topic nowadays. Except of the publicly known tracking by marketing agencies, there even appeared secret methods of surface monitoring of USA population. Because, as shown in this thesis, majority of existing tools for defence against tracking on the Internet are cooperating with trackers, the goal of this thesis is to develop independent defend tool that would block tracking. After mentioning the motivation for tracking and its history there are analysed all known and widespread tracking methods in detail. The two follow

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Alfaia, Cristina Maria Riscado Pereira Mateus. "Contribution to the study of lipid composition and nutritional value of intramuscular fat in ruminant meats." Doctoral thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2009. http://hdl.handle.net/10400.5/1157.

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Tese de Doutoramento em Ciência e Tecnologia Animal<br>Contribuição para o estudo da composição lipídica e do valor nutricional da gordura intramuscular na carne de ruminantes - A composição em ácidos gordos e o ácido linoleico conjugado (CLA) são temas actuais de grande interesse, com particular relevância para a qualidade da carne e saúde humana. As carnes de ruminantes têm sido consideradas alimentos pouco saudáveis, principalmente devido à sua fracção lipídica com elevada concentração em ácidos gordos saturados. Contudo, as gorduras edíveis dos ruminantes são a principal fonte natur

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Macedo, Luciene Fagundes Lauer. "Remoção de mercúrio e arsênio em cação-azul, Prionace glauca." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-19012011-102635/.

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Os cações são importantes recursos pesqueiros que podem apresentar concentrações de mercúrio (Hg) e arsênio (As) muitas vezes acima do limite de tolerância, o que os tornam impróprios como alimento. No meio aquático estes contaminantes são convertidos em espécies orgânicas, em especial metilmercúrio (MeHg) e arsenobetaína (AB), respectivamente. O MeHg é neurotóxico, sendo o sistema nervoso em desenvolvimento o mais susceptível. A AB é pouco tóxica, no entanto, o As inorgânico está envolvido em processos de estresse oxidativo, mutagênese e principalmente carcinogênese. Neste trabalho, foi avali

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Johnsson, Anna, Mie Nilsson, and Annie Uttberg. "Webb-spårning eller Urspårning? : - En kvalitativ studie inom etisk marknadsföring." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-34429.

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Bakgrund: Det konsumenter oftast inte är medvetna om vid deras Internetanvändning är att de iakttas av företag. Företagen samlar avsiktligt in personlig information och spårar vilka hemsidor och produkter eller tjänster de intresserat sig av genom så kallade webb-spårningssystem. I samma takt som tekniker så som webb-spårningssystem börjat användas har också etisk marknadsföring på Internet blivit ett diskuterat och aktuellt ämne. Etisk marknadsföring på Internet handlar om vad som uppfattas som accepterat beteende av konsumenterna och företag måste ta hänsyn till konsumentens etiska koder. Sy

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You, Jian-Kai, and 尤建凱. "Effects of cooking oil, cooking method and food type on PAH emissions in cooking oil fumes." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/7gb5kr.

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碩士<br>高雄醫學大學<br>公共衛生學系職業安全衛生碩士班<br>106<br>There are many hazardous chemicals in cooking oil fumes (COFs). Of them, polycyclic aromatic compounds (PAHs) obtain a great attention due to their health effects. Therefore, the objectives of this study is to investigate the effects of cooking oil, cooking method and food type on PAHs from COFs. We conducted experiments in a simulated kitchen. Four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) were used. Particulates and gas-

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Sie, Jiarong, and 謝佳融. "Treatment of Pulp Mill Waste Cooking Liquor Using An Electrocoagulation Method." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/10197149234008281321.

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碩士<br>大葉大學<br>環境工程學系碩士班<br>100<br>In a kraft pulping process, effluents often entrain sulfides and mercaptans which give malodorous smell to the ambience. Therefore, an electrocoagulation system was used to treat the spent pulping liquor of a kraft pulp mill after adding sequestration chemicals such as calcium carbonate, iron sulfate, activated bentonite. Efficacies of the treatments in reducing sulfurous compounds in water were examined. After adding calcium carbonate and then applying an electrocoagulation treatment, the results showed good true color removal, and at a current density of 86.

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Yang, Ya-Chu, and 楊雅筑. "Effect of Sauce Formulation and Cooking Method on the Quality of Marinated Egg’s Product." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/83152331759696720065.

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碩士<br>中國文化大學<br>生活應用科學系<br>101<br>Due to high in nutrition, popular in consumption and great in taste, marinated egg has been a long time favorite for our Chinese people. There are several factors affecting the quality of marinated egg including selection of egg, formulation, cooking time and cooking method et. al., Therefore, the purpose of this study is to find the way to improve the procrssing efficiency, quality and extend the shelf-life of this product. Packed AGG eggs were bought from Family mark convenient store. Eggs used for this study were peeled off the shell after cooked at 98±2℃

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Chen, Fang-Yi, and 陳芳怡. "Effects of cooking method of Toona sinensis leaves on residual nitrite content and antioxidant activity." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/64905513541387076050.

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碩士<br>輔仁大學<br>食品科學系<br>97<br>Toona sinensis Roemor (TS, or Cedrela sinensis), a perennial deciduous tree of family Meliaceae, is frequently used for health tonic herbal remedy in Chinese medicine. Though TS leaves possess antioxidant activity, they also contain a substantial amount of nitrite which is harmful to human health. In this study fresh and dried TS leaves were used for extraction with solvents of methanol, with or without 60°C ethanol pretreatment, and of 95°C hot water; the prepared samples were then subjected to the analyses of nitrite content and antioxidant activity. Results show

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Chen, Chih-shuang, and 陳之霜. "Effects of water temperature and cooking method on the quality of dough and dumpling wrapper." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/79819360338152695604.

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碩士<br>實踐大學<br>食品營養與保健生技學系碩士班<br>102<br>In the study, dumpling dough was prepared from wheat flour with the addition of different amount of hot water (100℃) and/or cold water (25℃). The amount (based on flour dry weight) and temperature of water added were 55% (25℃), 60% (25℃), 43% (100℃)-17% (25℃), and 60% (100℃). After mixing, dough was rested for 20 min and sheeted to form dumpling wrapper. Dumpling wrapper was either boiled or steamed, then the samples were stored at room temperature for 2 h. Gelatinization enthalpy, microstructure of dough and textural properties of fresh and stored boiled

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Lee, Chu-Hsiu, and 李竺修. "The study on the rice-flour ratio and cooking method to the sponge cake preference." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/ah4t4e.

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碩士<br>輔仁大學<br>餐旅管理學系碩士在職專班<br>107<br>In recent years, because Taiwan people are affected by western food culture, the transformation of eating habits and lifestyles causes rice consumption have gradually decreased. In order to raise the consumption of domestic rice, Agriculture and Food Agency (COA) has promoted “new rice grain industrial chain” through the integration of Chinese rice and Western wheat. The mixture of rice flour and wheat are used in producing various desserts. It doesn’t only enhance rice consumption, but also create new products that can stimulate the consumption of mark

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Weng, Chao-Chih, and 翁昭枝. "Establishment of C1~C10 aldehdye sampling and analysis method for determining aldehyde concentration distribution in cooking oil fumes." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/79058775308981338971.

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碩士<br>高雄醫學大學<br>職業安全衛生研究所<br>98<br>There exist a lot of chemicals in cooking oil fumes (COFs), especially long-chain aldehydes, which are frequently found in COFs and exclusively in oil-related emissions. It is important to measure the emissions of aldehydes, such as trans,trans-2,4-decadienal which is a potential tumor promoter and can be served as a characteristic compound of COFs. Few studies have investigated aldehyde distributions of COFs comprehensively; therefore, this study establishes a C1~C10 aldehyde sampling and analysis method for both particulate- and gas phases, and applies this

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Chih-Fei, Chang, and 張智斐. "Improvement of the Cooking Environment in Chinese Cooking Culture Households of Today-Based on the Methods of Industrial Design." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/z3ruc6.

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碩士<br>大葉大學<br>設計暨藝術學院碩士班<br>103<br>Although influenced by Western contemporary home cooking equipment and food culture, the cooking methods and cooking habits of Chinese cuisine still retain much on their traditional style. However the today’s typical kitchen equipment doesn’t really support Chinese cooking habits and culture. 　　The contemporary Chinese cooking methods in private households are a starting point for the re- design of a culinary environment. 　　This work is passing through Western and Chinese cooking environment and history, food culture and cooking methods and also is collecting

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Chen, Chiao-Yi, and 陳巧宜. "A study on the consumer behavior of beef noodle and meat quality.1.Effect of beef noodle store image and cooked beef quality on the consumer behavior.2.Effect of portion cuts of beef with different method of cooking and reheating on the quality of cooke." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/81786376189827108244.

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碩士<br>中國文化大學<br>生活應用科學研究所<br>95<br>Beef noodle, a common nosh combined by beef. However, studies related to beef noodle are still insufficient. The objectives of this research were to :(1) effect of the image to the consumers in the beef noodle stores, (2) understand consumer behavior, and (3) offer the comments to the owners of the store and relevant reagents. Four portion of meats and two cooked method of beef noodles was studied the affects. The purposive sampling is using in this research, we aware with the questionnaire on 402 and 408 consumers who had a meal on the 8 beef noodle stores o

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Wu, Ping-Hsun, and 吳秉勳. "Evaluation of Texture Analysis Methods of Pork and Effect of Cooking Methods on the Pork Quality." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/96424091298299800240.

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碩士<br>輔仁大學<br>食品科學系碩士班<br>102<br>Pork is an important commodity in Taiwan’s food supply, but there is no pork quality standard in Taiwan. Researches also indicated that cooking methods, temperature and time might affect the eating quality of pork. The aims of this study were to evaluate the texture analysis methods of pork and to investigate the effect of cooking methods on the pork quality. Local breeds, LYD【（Landrace♀ × Yorkshire ♂）♀ × Duroc ♂, LYD】crossbred swine and Berkshire black swine, were used in this study. Pork loin and belly were selected. Fresh pork and boiled pork were cut into a

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LI, ZHI-MING, and 李志銘. "Studies on the corbohydrate changes leucaena diverifolia before and after cooking by different chromatographic methods." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/99788414886224357490.

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