Search results for "Cook"
showing 10 items of 660 documents
Fruit and vegetable consumption among 3–5-year-old Finnish children and their parents : is there an association?
2020
This study investigated the association between the home food environment and the consumption frequency of raw and cooked vegetables, berries and fruit among 3–5-year-old children and their mothers and fathers. The target group consisted of 3–5-year-old children (N=114) attending public early childhood education and care, and their parents (N=100). Cross-sectional data were collected from the parents with questionnaires assessing the home food environment, children and parents’ vegetable, berry and fruit consumption, and food neophobia. Linear mixed-effects models and principal component analysis were used to examine the association of parental consumption and the home food environment with…
Językowo-kulturowy obraz kulinariów w paremiach śląskich
2017
Food, as one of the most important components of human existence, in addition to its primary function associated with satisfying hunger, is also an element of culture. Specific beliefs, culinary habits, and even superstitious magical practices were created around this issue over the centuries. Food and its names are also an essential element of language, as evidenced by numerous linguistic studies devoted to this part of Polish vocabulary. The aim of this paper is to present and discuss selected Silesian maxims that include words belonging to the culinary category, understood as ready meals, which are a product of culinary arts, or as everything that is connected with preparing and cooking …
Recovery of aliphatic low-molecular-mass carboxylic acids from hardwood kraft black liquor
2015
Abstract During alkaline pulping of wood, substantial amounts of carbohydrates-derived aliphatic carboxylic acids (formic and acetic acids together with various hydroxy acids) are formed and dissolved into the cooking liquor (“black liquor”). These acids with low heating values are considered to be potential feedstocks for the chemical industry but, due to many factors, their straightforward recovery as free acids from black liquor (pH 13–14) is difficult. In this paper, we outlined the partial recovery of volatile formic and acetic acids from the acidified birch ( Betula pendula ) kraft black liquor (pH approximately 2.5) by distillation, and the partial recovery of significant low-molecul…
Clinical Study of Patients with Heart Failure under treatment with Ozone Therapy.
2018
Heart failure (HF) is framed in one of the types of cardiovascular diseases; it consists of an acute and chronic form. The disease can evolve slowly from asymptomatic left ventricular dysfunction, to a state of severe disability, presenting a wide prevalence in the population around 10% in people over 70 years old. More than three-quarters of the deaths from this pathology normally occur in low or middle-income countries. Angola is not exempt from this health problem be observed in a relatively young people, bringing disability and death at an early stage of life. Scientific advances and innovative treatments for the control and prevention of the disease continue to be insufficient.
 T…
Volatile compounds in strawberry jam : influence of cooking on volatiles
1991
Volatile constituents of strawberry jam were identified and their olfactive impact estimated by HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of sugar, but were closely related to design of the cooker and to the pressure used. Losses by evaporation during cooking were studied. Different types of behaviour were observed for the specific aromatic components. Cooker design largely influenced flavor losses at low pressures. Condensation of vapors during cooking and incorporation of the condensate in pectin solutions could result in a more flavorfull product.
Paroles de chef : modèles communicationnels d’une organisation professionnelle
2016
Dans un restaurant, communiquer correspond à informer la clientèle, dialoguer avec elle, collaborer avec les équipes, et diffuser une image du restaurant, des mets et du chef. La communication apparente du chef de cuisine précise le lien qui existe entre lui et son personnel, lui et les clients, lui et les fournisseurs, et plus rarement entre lui et les médias ou supports de communication. Apportant la communication organisationnelle, formelle et normative, auprès de ses subalternes comme de ses fournisseurs, le chef cuisinier tente de diffuser une communication mi-naturelle afin de parfaire une certaine convivialité, et mi-formelle afin de transmettre ou confirmer son savoir-faire. Il s’ag…
Right Ventricular Dysfunction Staging System for Mortality Risk Stratification in Heart Failure with Preserved Ejection Fraction
2020
Right ventricular dysfunction (RVD) parameters are increasingly important features in heart failure with preserved ejection fraction (HFpEF). We sought to evaluate the prognostic impact of a progressive RVD staging system by combining the tricuspid annular plane systolic excursion (TAPSE) to pulmonary artery systolic pressure (TAPSE/PASP) ratio with functional tricuspid regurgitation (TR) severity. We prospectively included 1355 consecutive HFpEF patients discharged for acute heart failure (HF). Of them, in 471 (34.7%) patients, PASP could not be accurately measured, leaving the final sample size to be 884 patients. Patients were categorized as Stage 1: TAPSE/PASP &ge
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition.
2022
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced l…
Effect of different co-solvents on biodiesel production from various low-cost feedstocks using Sr–Al double oxides
2020
The main objective of the present paper comprises the investigation of biodiesel production from low-cost feedstock such as lard oil and waste cooking oil (WCO) using Sr-Al double oxides. Nanocatalyst was characterised FTIR, XRD, SEM, TEM, BET and XPS. The Sr:Al with 3:1 molar ratio showed the best catalytic activity in the conversion of both oils to fatty acid methyl ester. The effect of acetone and tetrahydrofuran (THF) as a co-solvent for transesterification were compared and the best result was obtained with 5 % THF. The mutual effect of the nanocatalyst and co-solvent on biodiesel production was investigated. The characterisation of biodiesel synthesised from lard oil and WCO was perfo…
Survival by colon cancer stage and screening interval in Lynch syndrome:a prospective Lynch syndrome database report
2019
Abstract Background We previously reported that in pathogenic mismatch repair (path_MMR) variant carriers, the incidence of colorectal cancer (CRC) was not reduced when colonoscopy was undertaken more frequently than once every 3 years, and that CRC stage and interval since last colonoscopy were not correlated. Methods The Prospective Lynch Syndrome Database (PLSD) that records outcomes of surveillance was examined to determine survival after colon cancer in relation to the time since previous colonoscopy and pathological stage. Only path_MMR variants scored by the InSiGHT variant database as class 4 or 5 (clinically actionable) were included in the analysis. Results Ninety-nine path_MMR ca…