Bibliografías temáticas / Poaching (Cooking)

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Literatura académica sobre el tema "Poaching (Cooking)"

Autor: Grafiati
Publicado: 26 de julio de 2024
Última modificación: 31 de julio de 2025

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Artículos de revistas sobre el tema "Poaching (Cooking)"

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Zhu, Yun Long, Ting Chen, Jing Jing Zhu, Yang Yuan, and Xi Liu. "Research on Food Manufacturing with Effect of Cooking on Lotus Roots Absorbing Cholesterol and Saturated Fatty Acids." Advanced Materials Research 1056 (October 2014): 98–102. http://dx.doi.org/10.4028/www.scientific.net/amr.1056.98.

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Target For the lotus roots have caring characteristics on inventions of obesity and preventions of“Three Height”, which compared the test on the absorption function of lotus roots absorbing cholesterol and fatty acids after cooking ,provide the basis for reasonable edible method and develop the special adsorbent.Method The lotus roots were steamed, boiled, fried and microwaved,then tested and compared the changes of the adsorption of cholesterol and fatty acid, studied on the influence factors of adsorption, and got the processing method of high adsorbability.Results ① With the extension of ad
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Kahler, Jessica S., and Meredith L. Gore. "Beyond the cooking pot and pocket book: Factors influencing noncompliance with wildlife poaching rules." International Journal of Comparative and Applied Criminal Justice 36, no. 2 (2012): 103–20. http://dx.doi.org/10.1080/01924036.2012.669913.

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Clark, Adam, Sharron Kuznesof, Anthony Waller, et al. "The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D3-Enriched Eggs." Foods 12, no. 13 (2023): 2522. http://dx.doi.org/10.3390/foods12132522.

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Food fortification is an effective approach to improve vitamin D (VD) concentrations in foods. Eggs are a useful food vehicle for enrichment with VD via its hydroxylated metabolite, 25-hydroxyvitamin D (25-D3), in hen feed. This study determined the impact of time of lay, storage conditions (ambient and refrigeration) and common cooking methods (boiling, frying, scrambling, poaching and microwaving) on the vitamin D metabolite concentration of eggs enriched with 25-D3. Processed samples were freeze-dried and analysed for D3 and 25-D3 using an HPLC-MS(/MS) method. The results indicated that sto
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Fasih, Uzma, and Arshad Shaikh. "Importance of Cooking Methods and Their Effects on Food and Nutrition." ANNALS OF ABBASI SHAHEED HOSPITAL AND KARACHI MEDICAL & DENTAL COLLEGE 24, no. 3 (2019): 69–71. http://dx.doi.org/10.58397/ashkmdc.v24i3.2.

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Nutrition means how the food substances interact with each to maintain, health, disease and growth of an organism. Nutrition starts from food intake and involves absorption, assimilation, biosynthesis, catabolism, till excretion1. The human diet is largely dependent on its availability and whether it is palatable or not. A healthy diet depends on hygienic preparation of food and safe storage to reduce the risk of food borne dieases1.Good and proper nutrition plays an important role for providing a healthy diet. Both physical activity and diet can help you to live a healthy life and reduce the
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Hörner, Daniela Viramontes, Maarten Taal, Janson Leung, Ellen Patullo, and Catherine Johnson. "#3805 A FEASIBILITY STUDY EXPLORING THE IMPACT OF A LOW ADVANCED GLYCATION END-PRODUCT DIET ON SKIN AUTOFLUORESCENCE IN KIDNEY TRANSPLANT RECIPIENTS." Nephrology Dialysis Transplantation 38, Supplement_1 (2023). http://dx.doi.org/10.1093/ndt/gfad063c_3805.

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Abstract Background and Aims Advanced glycation end-products (AGEs) are uremic toxins that result from hyperglycaemia and oxidative stress. AGEs are also formed in food, especially during cooking using dry-heat methods. AGE accumulation can be measured by skin autofluorescence (SAF) and increased SAF is a strong predictor of death and graft loss in kidney transplant recipients (KTR). Previous studies have reported that reduction of dietary AGE intake is associated with a decrease in circulating AGE levels, suggesting that a low-AGE diet may also be associated with a decrease in SAF. The aim of
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Libros sobre el tema "Poaching (Cooking)"

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Stevenson, Robin. Dead in the water. Orca Book Publishers, 2008.

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Thompson, Jennifer Trainer. Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood. Storey Publishing, LLC, 2016.

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3

Jones, Bridget. Beginner's Easy-to-Use How to Cook Book: The Cook's Guide to Frying, Baking, Poaching, Casseroling, Steaming and Roasting a Fabulous Range of 140 Tasty Recipes. Anness Publishing, 2016.

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Poaching: 20 New Ways With A Traditional Skill: Light And Healthy Eating With A Difference: A Delicious Classic Cooking Technique That Traps The Full Flavor Of Food. Lorenz Books, 2007.

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Capítulos de libros sobre el tema "Poaching (Cooking)"

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Cruickshank, Ruth. "(Re-)Thinking with Eating and Drinking." In Leftovers. Liverpool University Press, 2020. http://dx.doi.org/10.3828/liverpool/9781789620672.003.0002.

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There is an extraordinary convergence of post-war French thought which, knowingly or not, uses or is legible through food and drink and carries the potential for re-thinking overlooked psychological, ideological and historical meanings in representations of eating and drinking. Some thinkers are associated with eating and drinking: Lévi-Strauss’ culinary triangle; Barthes’ ideological and psychosociological readings of food and drink; or Certeau, Giard and Mayol positing cooking and shopping as creative ‘poaching’ on capitalist scripts. Food and drink exemplify arguments, with Bataille’s potla
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Anderson, E. N. "Managing the Rainforest: Maya Agriculture in the Town of the Wild Plums." In Ecologies of the Heart. Oxford University Press, 1996. http://dx.doi.org/10.1093/oso/9780195090109.003.0009.

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Noemy Chan, a young Maya woman of Mexico, looked up from her cooking and spied her children switching butterflies out of the air with twigs. She immediately dropped her knife, ran to the yard, picked up the butterflies—and made the children eat them. The lesson was explicit: You kill only for food. In the traditional Maya world of the interior rainforests of Quintana Roo, animals are killed only from pressing need. If they are not to be eaten, they can be killed only if they are eating the crops on which humans depend. Ideally, they are slain only when both motives operate. Early one morning I
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