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Relevant bibliographies by topics / Ijo Cooking

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Academic literature on the topic 'Ijo Cooking'

Author: Grafiati

Published: 25 July 2024

Last updated: 31 July 2025

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Journal articles on the topic "Ijo Cooking"

1

Ma, Yong, Ling-Ling Niu, Pei-Jun Yao, Xiao-Ying Wang, Xing-Tao Zhou, and Jing Zhao. "Trans-PRK for recurrent epithelial corneal erosion induced by cooking oil accidentally after EVO ICL." International Journal of Ophthalmology 17, no. 10 (2024): 1953–56. http://dx.doi.org/10.18240/ijo.2024.10.23.

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Febrianti, Yuli, Yuni Krisnawati, and Reny Dwi Riastuti. "Pengetahuan Masyarakat terhadap Pemanfaatan Bambu sebagai Tumbuhan Obat." BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains 5, no. 1 (2022): 221–34. http://dx.doi.org/10.31539/bioedusains.v5i1.3616.

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This study aims to analyze the knowledge and perceptions of the community in the Curug Embun Waterfall area about the use of bamboo as a medicinal plant for the development of medicinal plant programs. The method used is descriptive qualitative through four stages: collecting secondary data in the form of literature studies, field observations, interviews with respondents, taking medicinal plant data, processing and analyzing all data obtained in the previous stage. The results showed that the leaves, stems and roots of bamboo apus or pring tali (Gigantochloa apus), black bamboo or pring wulun

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3

Muhd Rodhi, Miradatul Najwa, Nur Affaaidil Amani Mohd Zaki, Harumi Veny, and Fazlena Hamzah. "Antimicrobial Properties of Green Disinfectant from Citrus Waste-Infused Used Cooking Oil Using Conventional Method." Indonesian Journal of Chemistry 22, no. 1 (2022): 272. http://dx.doi.org/10.22146/ijc.69812.

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This research aims to formulate a disinfectant from citrus waste-infused used cooking oil through the conventional process and evaluate its effectiveness in microbial elimination. Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Mass Spectrometry (GC-MS) were utilized to characterize citrus waste-infused used cooking oil. Two prominent bands belonging to the alkane (2921.93–2922.26 cm–1) and ester (1743.60–1743.73 cm–1) were observed on all FTIR spectra. Aside from that, through GC-MS analysis, dried orange-infused used cooking oil was discovered to have the highest percen

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4

Trisunaryanti, Wega, Karna Wijaya, and Muhammad Darul Ikhsan Saputro. "The Effect of Ni/AC and Mo/AC Catalyst Arrangements on the Activity and Selectivity for Hydrotreating Palm Cooking Oil into Biojet Fuel." Indonesian Journal of Chemistry 25, no. 2 (2025): 404. https://doi.org/10.22146/ijc.99071.

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This research was done to study the effect of the arrangement of nickel (Ni) and molybdenum (Mo) metals impregnated with activated carbon on the activity and selectivity of the hydrodeoxygenation (HDO) of palm cooking oil into biojet fuel. The catalysts were synthesized by impregnating Ni and Mo metals by dry spray impregnation method with precursor salts nickel(II) nitrate hexahydrate (Ni(NO3)2·6H2O) and ammonium heptamolybdate tetrahydrate ((NH4)6Mo7O24·4H2O) solutions, respectively on the activated carbon. The catalysts were characterized using FTIR, XRD, SAA, SEM-EDX, and NH3-TPD instrumen

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5

Madalena, Madalena, Heriyanto Heriyanto, Susanti Pudji Hastuti, and Leenawaty Limantara. "THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES." Indonesian Journal of Chemistry 7, no. 1 (2010): 105–10. http://dx.doi.org/10.22146/ijc.21722.

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Cassava and ceara-rubber leaves are leavy vegetables that can not be consumed in raw form because they contained cyanide, therefore cooking process is needed to remove the cyanide. However cooking process cause the changes of the content of pigments and vitamin A. The aims of the research are to know and to compare the effect of heating time to the content of pigments and vitamin A in cassava and ceara-rubber leaves. Content of chlorophyll and carotenoid was analized base of Porra and Lichtenthaler equations, respectively, while pheophytin content was analyzed base on HPLC. The result shown th

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Winarno, Ermin K., Winarti Andayani, and Agustin Sumartono. "METHYL MERCURY IN GREEN MUSCLE (Mytilus viridis L.) FROM FISH MARKET MUARA ANGKE : BEFORE AND AFTER COOKING." Indonesian Journal of Chemistry 9, no. 1 (2010): 77–83. http://dx.doi.org/10.22146/ijc.21565.

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The determination of methyl mercury content in green muscle (Mytilus viridis L.) that were taken from Pasar Pelelangan Ikan Muara Angke, Jakarta Bay has been carried out. Sampling was taken in November 2005 and March 2006, the samples were bought from the green muscle sellers. The aim of this research is to know the effect of cooking on the content of methyl mercury in green muscle. Samples were homogenized, weighed and washed with aceton and toluene. After washing, the homogenized material was added with HCl solution, extracted with toluene, then the methyl mercury content in toluene extract

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7

Lyu, Wenjing, Min Ding, Ying Zhou, et al. "A Highly Sensitive Electrochemical Sensor for Capsaicinoids and Its Application in the Identification of Illegal Cooking Oil." Biosensors 13, no. 9 (2023): 863. http://dx.doi.org/10.3390/bios13090863.

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Capsaicinoids, mostly from chili peppers, are widely used in daily life. Capsaicinoids are considered to be markers for the identification of illegal cooking oil (ICO), which is a serious threat to public health. The identification of capsaicinoids can help reveal food-related fraud, thereby safeguarding consumers’ health. Here, a novel and ultrasensitive method was established with a signal amplification strategy for the detection of capsaicinoids. AuNPs@Fe3O4 nanocomposites were functionalized with 4-aminothiophenol (4-atp). After diazotization, 4-atp on AuNPs@Fe3O4 reacted with capsaicinoid

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8

Chan, Ka Hung, Derrick A. Bennett, Om P. Kurmi, et al. "Solid fuels for cooking and tobacco use and risk of major chronic liver disease mortality: a prospective cohort study of 0.5 million Chinese adults." International Journal of Epidemiology 49, no. 1 (2019): 45–55. http://dx.doi.org/10.1093/ije/dyz216.

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Abstract Background Harmful substances in solid fuel and tobacco smoke are believed to enter the bloodstream via inhalation and to be metabolized in the liver, leading to chronic liver damage. However, little is known about the independent and joint effects of solid fuel use and smoking on risks of chronic liver disease (CLD) mortality. Methods During 2004–08, ∼0.5 million adults aged 30–79 years were recruited from 10 areas across China. During a 10-year median follow-up, 2461 CLD deaths were recorded. Multivariable Cox regression yielded adjusted hazard ratios (HRs) and 95% confidence interv

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Nasruddin, Nasruddin, and Tri Susanto. "Study of the Mechanical Properties of Natural Rubber Composites with Synthetic Rubber Using Used Cooking Oil as a Softener." Indonesian Journal of Chemistry 20, no. 5 (2020): 967. http://dx.doi.org/10.22146/ijc.42343.

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This research aims to study the mechanical properties of natural rubber composites with nitrile butadiene rubber and ethylene propylene diene monomer rubber. Composite fillers consisted of kaolin, and softener using used cooking oil. The study was carried out by the method of mastication, vulcanization, and maturation of the compound into rubber vulcanizates. The vulcanization and mastication process is carried out in the open mill. The maturation of the compound into rubber vulcanizates from the results of mastication and vulcanization was carried out using semi-automatic heat press and press

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Vrijheid, M. "Commentary: Gas cooking and child respiratory health--time to identify the culprits?" International Journal of Epidemiology 42, no. 6 (2013): 1737–39. http://dx.doi.org/10.1093/ije/dyt189.

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Books on the topic "Ijo Cooking"

1

Denton, Jennifer. Simple Italian Sandwiches. HarperCollins, 2009.

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Denton, Jennifer. 'ino: Italian sandwiches from New York's premier paninotecca. Morrow, 2006.

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Hayamizu, Kenrō. Rāmen to aikoku. Kōdansha, 2011.

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Sharet, Alona. Hipuz: Okhel nehedar bi-zeman katsar / Alonah Sharet, Ido Lempert (Sifriyat bishul). Keter, 1995.

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Denton, Jennifer, and Jason Denton. Simple Italian Sandwiches. HarperCollins Publishers, 2009.

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Denton, Jennifer, Jason Denton, and Kathryn Kellinger. Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar. William Morrow Cookbooks, 2006.

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Denton, Jennifer, and Jason Denton. Simple Italian Sandwiches. HarperCollins Publishers, 2009.

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Denton, Jennifer, Jason Denton, and Kathryn Kellinger. Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar. William Morrow Cookbooks, 2006.

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Denton, Jennifer, and Jason Denton. Simple Italian Sandwiches. HarperCollins Publishers, 2009.

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Denton, Jennifer, and Jason Denton. Simple Italian Sandwiches. HarperCollins Publishers, 2009.

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Book chapters on the topic "Ijo Cooking"

1

Chidiebere-Mark, Nneka Maris, and Paschal Chukwunonso Adikaibe. "Determinants of Energy Choices for Cooking and Lighting Among Rural Households in Imo State, Nigeria." In Energy Transition, Climate Action and Sustainable Agriculture. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-83165-2_7.

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de Alcântara, Janaína Sena, Weslany Oliveira, Talita Pereira Baêta Santos, and Heloisa Gabriel Falcão. "AVALIAÇÃO FÍSICA E QUÍMICA DE BISCOITOS TIPO COOKIE COM SUBSTITUIÇÃO PARCIAL DE FARINHA DE TRIGO POR FARINHA DE GÉRMEN DE MILHO: PARTE II." In Estudos Avançados em Ciências Agrárias. Bookerfield Editora, 2022. http://dx.doi.org/10.53268/bkf22040703.

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O milho é um cereal muito consumido no mundo por sua alta qualidade nutritiva, o que o classifica como um produto de grande importância tanto na alimentação humana quanto na alimentação animal, assim como no cenário econômico brasileiro. A farinha do gérmen de milho é um subproduto obtido através do processo de de germinação do milho seguida da moagem do gérmen e é considerado uma das partes mais ricas em nutrientes do milho. A utilização desse subproduto na alimentação humana pode agregar valor não só econômico, como também nutritivo a alimentos derivados de milho. Biscoitos do tipo cookie po

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3

de Alcântara, Janaína Sena, Weslany Oliveira, Talita Pereira Baêta Santos, and Heloisa Gabriel Falcão. "AVALIAÇÃO FÍSICA E QUÍMICA DE BISCOITOS TIPO COOKIE COM SUBSTITUIÇÃO PARCIAL DE FARINHA DE TRIGO POR FARINHA DE GÉRMEN DE MILHO: PARTE I." In Estudos Avançados em Ciências Agrárias. Bookerfield Editora, 2022. http://dx.doi.org/10.53268/bkf22040702.

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O milho é um cereal muito consumido no mundo por sua alta qualidade nutritiva, o que o classifica como um produto de grande importância tanto na alimentação humana quanto na alimentação animal, assim como no cenário econômico brasileiro. A farinha do gérmen de milho é um subproduto obtido através do processo de germinação do milho seguida da moagem do gérmen e é considerado uma das partes mais ricas em nutrientes do milho. A utilização desse subproduto na alimentação humana pode agregar valor não só econômico, como também nutritivo a alimentos derivados de milho. Biscoitos do tipo cookie possu

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Conference papers on the topic "Ijo Cooking"

1

Abdullah, Muhammad Hasan, Anak Artanti, Ong Rijanto, et al. "Risk Analysis of Biodiesel Production from Used Cooking Oils with Risk-Based Thinking ISO 9001:2015 Approach." In International Conference on Advanced Engineering and Technology. SCITEPRESS - Science and Technology Publications, 2023. http://dx.doi.org/10.5220/0012117300003680.

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Jayathissa, Sandaru, Buddhika Silva, Shiromi De Silva, Renuka Jayatissa, and Terrence Madhujith. "African Butter Seed Fat: A Potential Substitute for Cocoa Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ithc2965.

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Industry is focusing on cocoa butter alternatives since cocoa butter is scarce and expensive. The aim of this study was to determine physicochemical and sensory properties of African butter seed fat and cocoa fat. Fat was extracted using hexane in Soxhlet apparatus and resultant fat was used for determination of physicochemical properties in accordance with AOCS guidelines. Solid Fat Content (SFC) was determined using Bruker NMR analyzer in accordance to ISO 8292 (direct) method. Fatty acid composition was determined using GC-FID according to AOAC guidelines. Slip melting points of African but

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3

Roy, Sridhin S., Augustine Samuel, and K. Narayan Prabhu. "Heat Transfer Characteristics and Cooling Performance of Treated Kitchen Coconut Oil." In HT2021. ASM International, 2021. http://dx.doi.org/10.31399/asm.cp.ht2021p0302.

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Abstract Quenching is one of the most basic and widely used heat treatment processes. Mineral Oil or petroleum oil base stocks are the conventional quench media used for quench hardening heat treatment since the 19th century. However, mineral oils are not environment friendly as they are toxic, nonbiodegradable, and non-renewable. Many alternative ecofriendly quenchants have been developed to replace mineral oil such as vegetable oils, polymer quenchants, and nanofluids. Although most of the vegetable oils show superior cooling performance to mineral oil, their practical application is limited

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Mendes, Cássia I. C., Fernando E. A. S. Correa, Debora P. Drucker, et al. "Governança de dados na agricultura digital: relato da experiência do C4AI." In Congresso Brasileiro de Agroinformática. Sociedade Brasileira de Computação, 2023. http://dx.doi.org/10.5753/sbiagro.2023.26559.

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A implementação efetiva de sistemas de IA na agricultura digital apresenta desafios organizacionais devido às diversas fontes, formatos e volume de dados processados, para diferentes finalidades. O artigo examina ações de governança de dados empregadas em pesquisas realizadas no Centro de Inteligência Artificial (C4AI) da Universidade de São Paulo (USP). Discorremos sobre o gerenciamento de conjuntos de dados por meio de uma colaboração transdisciplinar entre Agricultura, Ciência da Computação e Direito. Foram realizadas análises sobre o marco legal de privacidade e proteção de dados, a ISO 27

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Reports on the topic "Ijo Cooking"

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D’Agostino, Martin, Nigel Cook, Liam O’Connor, et al. Optimising extraction and RT-qPCR-based detection of hepatitis E virus (HEV) from pork meat and products. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.ylv958.

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Hepatitis E is an infection of the liver caused by the hepatitis E virus (HEV). HEV infection usually produces a mild disease, hepatitis E. However, disease symptoms can vary from no apparent symptoms to liver failure. There are 4 main types (genotypes) of the virus that cause concern in humans. Genotypes 1 and 2 infections are mainly restricted to humans but 3 and 4 can be identified in numerous other animal species including pigs. Transmission routes of HEV genotypes 3 and 4 have been identified to include the consumption of food products derived from infected animals and shellfish, and via

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