Effects of household cooking with clean energy on the risk for hypertension among women in Beijing.

Qingping Liu, Gang Li, Le Zhang +4

Chemosphere

Outdoor air pollution and indoor burning of biomass fuel can cause high blood pressure. However, little is known about the effects of cooking with clean energy on hypertension. We thus explored...

DOI →

2022Medical literatureDOI

Enthalpy-entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunci.

Jonghoon Kang, Karla A Solis Rueda

Meat science

Thermal properties of muscles are of great interest in meat science. A recent article (Vaskoska et al., 2021) examines the thermal denaturation of proteins in bovine muscles, masseter and cutaneous...

DOI →

Research Library

Effects of household cooking with clean energy on the risk for hypertension among women in Beijing.

Enthalpy-entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunci.

Ultrasound Technology in Food Processing

Impact of functional vegetable ingredients on the technical and nutritional quality of pasta.

AN OVERVIEW: APPLICATIONS OF NANOTECHNOLOGY IN THE FOOD &amp; AGRICULTURE SECTORS TO NURTURE NATURE

Association of household fuel with acute respiratory infection (ARI) under-five years children in Bangladesh.

Cooking with biomass fuels and mortality among Chinese elderly people: A prospective cohort study.

Improving rural women's health in China: cooking with clean energy.

Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles.

Starch and protein hydrolysis in cooked quinoa (Chenopodium quinoa Willd.) during static and dynamic in vitro oral and gastric digestion.

Impacts of firewood burning for cooking on respiratory health and healthcare utilisation: Empirical evidence from Sri Lankan micro-data.

The formation of key aroma compounds in roasted mutton during the traditional charcoal process.

Developments in Food Packaging for Enhancing Food Quality and Safety

Recent Trends in Food Biotechnology Contributing in Food Production and Processing

Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines.

Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method.

Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology

Comparative characteristics of naked and hulled oats, and the effect of malting on their native properties

Exploring Antimicrobial Efficacy of Silver Nanoparticles in Active Food Packaging Systems

Influence of Drying on Food Bioactives

(Digital Presentation) Developing Meat Alternatives with Screw-Based 3D Food Printing

'To call each thing by its right name'? Exploring the potential of geometric morphometrics to interpret the diversity of archaeobotanical wheat grains

"Processing of Soybean Meal and Cake into Flour and Bran"

Improvement of the combine harvester with the study of the shredder of the non-grain part of the crop

Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products.

Application of New Red Meat Processing Technology

The Use of Nanotechnology in Enhancing Food Packaging Materials

Analysis of the Quality of Work of Shredders-Spreaders of Straw of Grain Harvesters

PHYTOADDITIONAL SUPPLEMENTS PHYTO-SUPPLIANCES WITH BIOACTIVE PHYTO-EXTRACTS IN FOOD BIOTECHNOLOGY

Emerging Techniques in Food Processing

Продукти переробки круп’яних культур в технології хлібобулочних виробів

Природні харчові сорбенти зерна

Applications of Food 3D Printing Technology

Editorial: Sustainable Solutions in Food Technology

The influence of agroecological factors on the quality of winter wheat grain in the Steppe of Ukraine

Наукові та практичні аспекти використання пшеничного цільнозернового борошна та продуктів переробки круп’яних культур у виробництві хлібобулочних виробів.

DEVELOPMENT OF TECHNOLOGY FOR CANNED VEGETABLES FOR FUNCTIONAL PURPOSE

Food additives and ingredients: peculiarities of use in meat products technology (part 14)

Effect of synthetic and aromatic amine antioxidants on oxidation stability, performance, and emission analysis of waste cooking oil biodiesel.

Handbook Tecnologías Emergentes Aplicadas en Alimentos

Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid.

Nanoedibles: Recent Trends and Innovations

Integrated ultrafiltration, nanofiltration, and reverse osmosis pilot process to produce bioactive protein/peptide fractions from sardine cooking effluent.

Comparative study of the environmental impacts of used cooking oil valorization options in Thailand.

Community-based nutrition education and hands-on cooking intervention increases farmers' market use and vegetable servings.

An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese.

Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school.

Geothermal solid waste derived Ni/Zeolite catalyst for waste cooking oil processing.

Placental weight mediates association between prenatal exposure to cooking oil fumes and preterm birth.

Nanoscopic Study of Water Uptake on Glass Surfaces with Organic Thin Films and Particles from Exposure to Indoor Cooking Activities: Comparison to Model Systems.

AN OVERVIEW: APPLICATIONS OF NANOTECHNOLOGY IN THE FOOD & AGRICULTURE SECTORS TO NURTURE NATURE