Relevant bibliographies by topics / Cookery (Pears)

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cookery (Pears)'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "Cookery (Pears)"

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Požrl, T., K. Podgrajšek, J. Hribar, and M. Simčič. "Functional Perspective of Products from Pears cv. Pituralka." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S301—S303. http://dx.doi.org/10.17221/923-cjfs.

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Pears cv. Pituralka are autochthon old cultivar from west Slovenian region and northern part of Italy, that were traditionally consumed as cooked or baked meals. In our study we developed new products and defined their nutritional value. Different thermical treatments (cooking and baking) were used for preservation of these products in sugar solution with or without an ascorbic or citric acid and packed in vacuum in a thermostable polyamide/polypropylene (PA/PP) foil. The products made from pears cv. Pituralka were sensory evaluated. The results show that Pituralka pears can be consumed only i
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Adetola, Oluyimika, Kwaku Duodu, and John Taylor. "Food-to-Food Fortification of Ready-to-Eat Cereal-Based Porridges: A Potential Sustainable Food-Based Strategy to Improve Bioavailable Iron and Zinc in Plant-Based Diets." Current Developments in Nutrition 6, Supplement_1 (2022): 498. http://dx.doi.org/10.1093/cdn/nzac077.001.

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Abstract Objectives Iron and zinc deficiencies are prevalent in Africa, including urban populations, often due to monotonous plant-based diets low in bioavailable minerals. Food-to-food fortification (FtFF) is an emerging tool in the fight against mineral deficiencies. However, due to rapid urbanisation in Africa, demand for ready-to-eat (RTE) staple foods is increasing. This study investigated whether FtFF with plant foods rich in minerals (moringa leaves) and their bioavailability enhancers, organic acids (baobab fruit) and β-carotene (mango, papaya) at 2.5–14.9 g/100 g porridge with micronu
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Surendra Poonia, A. K. Singh, P. Santra, N. M. Nahar, and D. Mishra. "Thermal Performance Evaluation and Testing of Improved Animal Feed Solar Cooker." Journal of Agricultural Engineering (India) 54, no. 1 (2024): 33–43. http://dx.doi.org/10.52151/jae2017541.1619.

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An improved solar cooker for animal feed was fabricated using locally available materials as bricks, cement, sand and pearl millet hull. The commercial materials used for its fabrication were glass covers, 24 SWG galvanised steel, wood, aluminum sheet, and cooking utensils. Length to width ratio of the cooker was designed as 3:1 for maximum radiation exposure on the glass window at any time in a day. It helped in eliminating the need for azimuthal tracking of the cooker, which is essential for a simple hot box solar cooker. The solar cooker was capable of boiling 10 kg animal feed per day, suf
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Zhai, Bao Gai, Qing Lan Ma, Rui Xiong, and Yuan Ming Huang. "Morphology and Photoluminescence of Zn/ZnO Core-Shell Structures by Water-Boiling Method." Key Engineering Materials 538 (January 2013): 242–45. http://dx.doi.org/10.4028/www.scientific.net/kem.538.242.

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Zn/ZnO core-shell structured composites were firstly synthesized by water-boiling method using induction cooker and electric cooker. The synthesized Zn/ZnO core-shell structures were characterized with X-ray diffraction (XRD), scanning electronic microscopy (SEM) and photoluminescence (PL) spectrophotometer, respectively. The XRD pattern confirms that the shells of the Zn/ZnO core-shell composites are composed of wurtzite ZnO crystals. Based on SEM analysis, the Zn/ZnO core-shell structures formed by intermittent boiling under induction cooker show a tendency for spherical morphology with stac
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Hopwood, Deborah E., David W. Pethick, John R. Pluske, and David J. Hampson. "Addition of pearl barley to a rice-based diet for newly weaned piglets increases the viscosity of the intestinal contents, reduces starch digestibility and exacerbates post-weaning colibacillosis." British Journal of Nutrition 92, no. 3 (2004): 419–27. http://dx.doi.org/10.1079/bjn20041206.

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The purposes of the present study were to investigate the effects of feeding a cereal grain containing NSP on body growth and the intestinal microenvironment of recently weaned pigs, and to examine resultant associations with pathogenicEscherichia coliin the intestinal tract. In Expt 1, pearl barley, a grain rich in soluble NSP, was incorporated (250, 500 or 750 g/kg diet) into a low-fibre control diet based on cooked white rice and fed for 7–10 d following weaning. Consumption of pearl barley did not significantly alter piglet live-weight gain compared with the control cooked rice diet, but i
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Oh, Yongseung, Jaeeul Yeon, Jayoon Kang, Ilya Galkin, Wonsoek Oh, and Kyumin Cho. "Sensorless Control of Voltage Peaks in Class-E Single-Ended Resonant Inverter for Induction Heating Rice Cooker." Energies 14, no. 15 (2021): 4545. http://dx.doi.org/10.3390/en14154545.

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Single-ended (SE) resonant inverters are widely used as power converters for high-pressure rice cooker induction, with 1200 V insulated-gate bipolar transistors (IGBTs) being used as switching devices for kW-class products. When voltage fluctuations occur at the input stage of an SE resonant inverter, the resonant voltage applied to the IGBT can be directly affected, potentially exceeding the breakdown voltage of the IGBT, resulting in its failure. Consequently, the resonant voltage should be limited to below a safety threshold—hardware resonant voltage limiting methods are generally used to d
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Malcolmson, L., P. Frohlich, G. Boux, A.-S. Bellido, J. Boye, and T. D. Warkentin. "Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)." Canadian Journal of Plant Science 94, no. 8 (2014): 1419–26. http://dx.doi.org/10.4141/cjps-2014-120.

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Malcolmson, L., Frohlich, P., Boux, G., Bellido, A-S., Boye, J. and Warkentin, T. D. 2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419–1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significa
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Wing, R. E., S. Maiti, and W. M. Doane. "Effectiveness of Jet-Cooked Pearl Cornstarch as a Controlled Release Matrix." Starch - Stärke 39, no. 12 (1987): 422–25. http://dx.doi.org/10.1002/star.19870391205.

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Ranasalva, N., and R. Visvanathan. "Development of cookies and bread from cooked and fermented pearl millet flour." African Journal of Food Science 8, no. 6 (2014): 330–36. http://dx.doi.org/10.5897/ajfs2013.1113.

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Nambiar, Vanisha S., Neha Sareen, Mammen Daniel, and Erick B. Gallego. "Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications." Functional Foods in Health and Disease 2, no. 7 (2012): 251. http://dx.doi.org/10.31989/ffhd.v2i7.85.

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Background: Pearl millet (Pennisetum glaucum), considered a poor man’s cereal, may be a repository of dietary antioxidants, especially flavonoids and phenolic acids, which provide bioactive mechanisms to reduce free radical induced oxidative stress and probably play a role in the prevention of ageing and various diseases associated with oxidative stress, such as cancer, cardiovascular, and neurodegenerative diseases.Objective: The present study focused on the identification of individual flavonoids and phenolic acids from seven commercial varieties of pearl millet and five samples of pearl mil
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Dissertations / Theses on the topic "Cookery (Pears)"

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François, Poliana. "DESEMPENHO, CARACTERÍSTICAS DE CARCAÇA E A UTILIZAÇÃO DA CARNE DE OVELHAS DE DESCARTE TERMINADAS EM PASTAGEM CULTIVADA NA ELABORAÇÃO DE EMBUTIDO FERMENTADO." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/10726.

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Aiming to test the inclusion of sheep meat in different proportions which swine meat on the quality of fermented sausage 18 culling sheep crossing Ile de France and Texel race were maintained in pearl millet (Pennisetum americanum L. Leeke) during 75 days. Was followed the performance and evaluated the carcass trait of sheep. The animals were weighed at the beginning of grazing (IP) and before slaughter (PA), and intermediate weighing, every 15 days, to calculate the average daily weight gain (GMD). The carcasses were chilled for 24 hours and then assessed the carcass yield, conformation and f
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Books on the topic "Cookery (Pears)"

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Eckhardt, Linda West. Pears. Chronicle Books, 1996.

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Spilsbury, Louise. Peas. Heinemann Library, 2002.

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Jenner, Alice. The amazing legume: Cooking with lentils, dry beans & dry peas. Overlook Press, 1989.

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4

Randall, Duckworth, and USA Dry Pea and Lentil Council., eds. The pea & lentil cookbook: From everyday to gourmet. USA Dry Pea & Lentil Council, 2000.

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1939-, Yates John, ed. Beans and peas. Carolrhoda Books, 1990.

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6

Ursula, Hotchner, Newman Nell, and Hotchner A. E, eds. Newman's own cookbook: A veritable cornucopia of recipes, food talk, trivia, and Newman's pearls of wisdom. Contemporary Books, 1985.

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Katz, Pat. Parsley, peppers, potatoes & peas: A cook's companion for handling, using & storing a garden's bounty. Hartley & Marks Publishers, 1997.

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Downey, Donna. The partridge and the pear: A collection of recipes for the twelve days of Christmas. Free Esprits, 2007.

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9

Cottrell, Edyth Young. The oats, peas, beans & barley cookbook. 2nd ed. TEACH Services, 2004.

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10

Pyle, Linda McMillin. Pacific peaks & picnics: Day journeys in San Diego County. Sunbelt Publications, 2004.

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Book chapters on the topic "Cookery (Pears)"

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Ruth, Greg. "The Cultural Contexts of Mid-Century Women’s Tennis." In Tennis. University of Illinois Press, 2021. http://dx.doi.org/10.5622/illinois/9780252043895.003.0007.

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This chapter details how women’s tennis assumed heightened cultural import in the contexts of the Cold War. One famous incident involved Gertrude Moran’s sartorial selection at the Wimbledon Championships. Women professionals such as Moran and Pauline Betz toured went on tour with Riggs and Kramer in the early 1950s, while Betz and Sarah Palfrey Cooke also toured independently of their male playing peers. Alice Marble became an outspoken critic of the men who ran the United States Lawn Tennis Association, a touring professional comfortable with the commercialization of the sport, and a voice for racial equity in the sport through her support of the African American champion Althea Gibson.
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Sperber, Daniel. "Pubs, Drunkards, and Licensing Laws." In The City in Roman Palestine. Oxford University Press, 1999. http://dx.doi.org/10.1093/oso/9780195098822.003.0008.

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We now move on from the marketplace to the pubs and drinking houses, which as we have already seen, were to be found in the periphery of the market area. Here again we shall see that at times a brief homily in a Midrash can give us a glimpse into social situations in Roman Palestine; when coupled with classical sources, these homilies can help create a picture of how society functioned in that period. I will begin with a passage from Leviticus Rabba, which although it has the hallmarks of a sermon and therefore may not be strictly accurate historically, nonetheless captures the feeling of the times and is thus most instructive to the historian. In order fully to understand this text, we must first preface our discussion with some introductory remarks. The problem of Roman sumptuary laws has been discussed by a number of scholars. Ramsay MacMullen in his Enemies of the Roman Order has written as follows: . . .From the 70’s A.D., the governing classes, heavy eaters themselves and sometimes, like Nero, addicts of dives and bars, tried to improve the character of the lower classes by intermittent legislation to shut up taverns and to prohibit the sale of cooked meats and pastries. That left vegetables, their definition at one time being narrowed to peas and beans. After Vespasian, public morals were given up as a bad job for three centuries. In the 370’s, when prefects renewed the war, they limited wine shops in what they could sell and in the hours they could stay open. . . . Of particular importance in this connection is the statement of Ammianus Marcellinus that Ampelius, governor of Rome (371-72 C.E.), gave orders that no wine shop should be opened before the fourth hour (about nine o’clock in the morning), in other words, that wine shops should be shut up at night. It is clear from these examples that an examination of pubs and licensing hours can offer valuable insights into social conditions of the time.
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Conference papers on the topic "Cookery (Pears)"

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Kenar, James, David Compton, Steve Peterson, and Frederick Felker. "Inclusion Complexes Between Amylose and Long-chain Dicarboxylic Acids Prepared by Jet Cooking: Characterization and Thermal Properties." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/buzm8236.

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Amylose-fatty acid complexes are well known and are an inherent component within foods that modify starch properties and can influence overall food quality. In contrast, only limited reports examine the complexation of dicarboxylic acids by amylose. This study examines the formation, structure, and thermal stability of amylose-dicarboxylic acid inclusion complexes prepared in aqueous media by steam jet cooking starch with C10, C12, C14, and C16 dicarboxylic acids. These long-chain diacid inclusion complexes can be simply prepared on large scale, isolated in good yields, and their formation was
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Ní Riain, Isobel. "Teaching in unusual surroundings - Dún Chíomháin, a house in the countryside." In Learning Connections 2019: Spaces, People, Practice. University College Cork||National Forum for the Enhancement of Teaching and Learning in Higher Education, 2019. http://dx.doi.org/10.33178/lc2019.01.

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I teach the Irish language in University College Cork (UCC), Ireland. I lead weekend courses in Dún Chíomháin which is a house owned by UCC in West Kerry. The area in which the house is located forms part of the Gaeltacht, i.e. an Irish speaking area. The goal of the weekends is for the students to speak Irish to each other in an amenable language environment. In Dún Chíomháin, a kitchen, a sitting room and a dining room make up the primary teaching spaces. The learning and teaching is conversational (Baker et al. 2002). The students and teacher interact naturally and without ceremony over cor
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Лопатина, О. А., and А. Н. Бабенко. "CARBONIZED RESIDUES ON CERAMICS: EXPERIMENTAL STUDY (PRELIMINARY RESULTS)." In Вестник "История керамики". Crossref, 2023. http://dx.doi.org/10.25681/iaras.2022.978-5-94375-369-5.39-51.

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В статье представлены предварительные результаты эксперимента по изучению нагаров на керамике. Эксперимент направлен на выяснение возможностей реконструкции содержимого сосудов по изотопному составу (13С/12С и 15N/14N) нагаров. Основное внимание уделено изложению общих подходов организации эксперимента, его целей и задач, рассмотрению возможных факторов, влияющих на изотопный состав нагаров, связанных с технологией производства керамики. Представлена серия из 14 сосудов, в которых были одинаковым способом приготовлены пшеница, просо, мясо, рыба, молоко и горох. Реализованы разные условия изгот
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Varela, D., R. O’Hara, and A. C. Neves. "BY-PRODUCTS OF THE WHELK PROCESSING INDUSTRY AS VALUABLE SOURCE OF ANTIOXIDANT PEPTIDES." In World Conference on Waste Management. The International Institute of Knowledge Management, 2021. http://dx.doi.org/10.17501/26510251.2021.1103.

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The fish and shellfish industry processes 851,984 tonnes of fish per year worldwide. However, only 43% of that is consumed, and valuable proteins are processed as waste. Protein hydrolysates are widely used in food technology for their nutritional and functional properties. The goal of this project is to extract protein from whelk by-products derived from the shellfish processing industry and create protein hydrolysates that have marketable value. The by-products were divided into two types: raw (R) and cooked byproduct (C). The proteins were extracted using the pH shift method and quantified
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