Search results for "Cooking"

showing 10 items of 635 documents

Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential.

2007

Heterocyclic aromatic amines (HAA) were systematically studied concerning their partition behavior in water/oil-systems and their thermostability in different animal derived fats and vegetable oils. Partitioning of IQx-compounds and PhIP in water/oil systems was found to depend on the polarity defined by the molecular structure and on the pH-value of the aqueous phase. In particular, beta-carbolines norharman and harman showed a significant strong lipophilic character at alkaline pH. After heating in frying fats at 130 degrees C, contents of IQx compounds and PhIP were reduced by more than 40% and after heating at 180 degrees C less than 10% of the HAA initial concentration was recovered. B…

Salmonella typhimuriumHot TemperatureMutagenToxicologymedicine.disease_causeLipid oxidationHeterocyclic CompoundsmedicineOrganic chemistryPlant OilsCookingAminesThermostabilitychemistry.chemical_classificationDose-Response Relationship DrugMolecular StructureMutagenicity TestsAqueous two-phase systemAromatic amineWaterGeneral MedicineDietary FatschemistryHeterocyclic compoundDegradation (geology)Oxidation-ReductionGenotoxicityFood ScienceMutagensFood and chemical toxicology : an international journal published for the British Industrial Biological Research Association
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Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lac…

2014

International audience; The objective of this study was to develop a probabilistic model in order to determine the contamination level of Salmonella and Listeria monocytogenes in ready-to-cook poultry meat, after a high pressure (HP) treatment. The model included four steps: i) Reception of raw meat materials, mincing and mixing meat, ii) Partitioning and packaging into 200-g modified atmosphere packs, iii) High pressure treatment of the meat, and iv) Storage in chilled conditions until the end of the shelf-life. The model excluded the cooking step and consumption at consumer's home as cooking practices and heating times are highly variable. The initial contamination level of Salmonella and…

SalmonellaMeatFood HandlingFood spoilageModified atmosphere packagingmedicine.disease_causeModels BiologicalMicrobiologyPoultryPascalizationchemistry.chemical_compoundListeria monocytogenesSalmonellaPressuremedicineAnimalsComputer SimulationCookingFood scienceHigh pressure processingRaw meatPotassium lactate2. Zero hungerChemistryProbabilistic modelfood and beveragesGeneral MedicineMincingListeria monocytogenesAnti-Bacterial Agents[SDV.MP]Life Sciences [q-bio]/Microbiology and ParasitologyModified atmosphereLactates[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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Skin cancer screening – better safe than sorry

2020

Skin cancer is the most common type of cancers. In Latvia, on average there are approximately 200 new melanoma and 1300 non-melanoma cancer cases per year. Non-melanoma cancers are: Basal Cell Carcinoma, Squamous Cell Carcinoma and others. It is essential to discover skin cancer at an early stage when it is treatable. For this reason, a reliable, non-invasive and quantitative skin cancer screening method is necessary in order to discover skin cancer as early as possible and to help physicians such as general practitioners and dermatologists assign patients to the best treatment as soon as possible. In this article, the current skin cancer incidence as well as the screening situation in Latv…

Seborrheic keratosismedicine.medical_specialtymultispectralnon-invasive01 natural sciences010309 opticslcsh:Social Sciences03 medical and health sciences0103 physical sciencesmedicinemelanomadiagnosticsBasal cell carcinomaStage (cooking)030304 developmental biology0303 health sciencesSkin cancer screeningintegumentary systemskin cancerbusiness.industryIncidence (epidemiology)MelanomascreeningCancerimagingmedicine.diseaseDermatologylcsh:HSkin cancerbusinessSHS Web of Conferences
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Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil

2012

Thermal disinfestation treatments are relatively easy to apply, leave no chemical residues and may have some fungicidal activity. However, temperature and time combinations required to kill insect pests may meet or exceed those that reduce the viability of seeds, nutrients content, shelf life or technological characteristics. The aim of this study was to investigate the effect of thermal treatments (different temperature and time combinations) on physical and biological characteristics of bean, chickpea and lentil. Seed samples of common bean, chickpea and lentil were treated at low (12, 24 or 48 h at −18 °C) or high (30, 60 or 90 min at 60 °C) temperature. Seed germination, mean germinatio…

Seed disinfestationGermplasmCooking qualitybusiness.industryPhaseolus vulgaris L.Pest controlPlant physiologyLens culinaris Medik.Settore AGR/04 - Orticoltura E FloricolturaHorticultureBiologyShelf lifeFungicideNutrientAgronomyGerminationCicer arietinum L.Insect ScienceOrganic farmingPostharvest treatmentbusinessAgronomy and Crop ScienceFood ScienceJournal of Stored Products Research
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Grammatica della ricetta, retorica della cucina

2021

Cooking is - precisely - more a practical know-how than a form of theoretical knowledge. Much like swimming, driving a car, riding a bike, talking. All things that you don't learn in books or lessons but by doing them, putting them into practice with assiduity, courage, stubbornness. As long as it is the body itself that acquires the ways, the techniques, the rules. Of course, in the kitchen scientific and technical knowledge, theoretical knowledge, history, culture, traditions also count for a lot. But when it comes to rolling out a pastry, flipping an omelette, kneading a pizza dough (to limit ourselves to very elementary preparations), what counts is manual dexterity, a clinical eye, the…

Semiotics text cousine recipes cookingSettore M-FIL/05 - Filosofia E Teoria Dei Linguaggi
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ANFORE E CERAMICHE COMUNI E DA FUOCO DA THERMAE HIMERAEAE (SICILIA) E DAL SUO HINTERLAND

2014

This report, part of a wider project involving the ancient landscapes of Himera and Thermae, presents the archaeological and archaeometric results on Late Roman amphorae and coarse/cooking wares from Termini Imerese. The aim is also to illustrate the distribution of the same types of Roman pottery in the hinterland of Thermae, where the Dept. of Cultural Heritage of Palermo University has carried out intensive surveys (from 1982, published from 1988 until 2009). A good documentation of African amphorae, coarse/cooking wares, produced both in Byzacena and Zeugitana, and also local amphorae and coarse/cooking wares and Pantellerian ware, have been found both in Thermae and in the hinterland, …

Settore L-ANT/10 - Metodologie Della Ricerca ArcheologicaSettore L-ANT/09 - Topografia AnticaSettore L-ANT/07 - Archeologia ClassicaSICILY TERMINI IMERESE SURVEY AMPHORAE COARSE WARE COOKING WARE PANTELLERIAN WARE ARCHAEOMETRIC RESULTS.
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Thermae Himeraeae (Sicilia) e il suo hinterland: dalla documentazione ceramica alle dinamiche del popolamento in età imperiale

2014

This paper presents the archaeological and archaeometric results about roman amphorae, coarse/cooking wares and TSA from Termini Imerese (NW Sicily), and the relationships with distribution of same pottery in the hinterland of ancient city, where in the last thirty years the Dept. of Cultural Heritage of University of Palermo have carried out extensive surveys (San Leonardo, Torto and Northern Imera valleys). The research starts up typological and archaeometric studies published in the nineties of last century, now part of a new interdisciplinary program with CNR-IBAM (Catania) and CNRS (Aix-en-Provence). A good documentation of African amphorae, coarse/cooking wares, produced both in Byzac…

Sicily late roman pottery coarse and cooking wares amphoraeSettore L-ANT/09 - Topografia AnticaSettore L-ANT/07 - Archeologia Classica
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Transarterial chemoembolization and sorafenib in patients with intermediate-stage hepatocellular carcinoma: time to enter routine clinical practice?

2015

According to the guidelines of the European Association for the Study of the Liver (EASL), patients affected from hepatocellular carcinoma (HCC) can be classified according to the Barcelona Clinic Liver Cancer (BCLC) staging system. This classification system divides HCC patients in five stages (0, A, B, C and D) on the basis of a number of prognostic and treatment- related variables such as tumor status and liver function. A specific treat ment approach is then proposed for each of the above-mentioned stages. Transarterial chemoembolization (TACE) is recommended as first-line therapy in the treatment of patients with intermediate-stage (BCLC-B class) HCC [1]. The efficacy of this procedure…

SorafenibOncologyNiacinamideCancer Researchmedicine.medical_specialtyCarcinoma HepatocellularCombination therapyHCC; TACE; combination therapy; intermediate stage; sorafenibAntineoplastic Agentscombination therapyInternal medicineMedicineHumansStage (cooking)Chemoembolization TherapeuticHCCProtein Kinase InhibitorsTACEintermediate stagePerformance statusbusiness.industryPhenylurea CompoundsLiver NeoplasmsGeneral Medicinemedicine.diseaseCombined Modality Therapydigestive system diseasesPortal vein thrombosisSurgeryOncologyHepatocellular carcinomasorafenibLiver functionbusinessLiver cancermedicine.drug
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Survival analysis of proposed BCLC-B subgroups in hepatocellular carcinoma patients

2013

Background & Aims The BCLC-staging system is used to facilitate treatment decisions in patients with hepatocellular carcinoma (HCC). Owing to the observed clinical heterogeneity of the intermediate stage BCLC-B, a subclassification was proposed taking Child–Pugh score and extended criteria for transplantation into account. Analysis of the prognostic significance of a proposed subclassification of the BCLC-B score in a European cohort of HCC patients. Methods Eight hundred and eighty four consecutive HCC patients were retrospectively analysed. Patients with stage BCLC-B were grouped according to the proposed subclassification. Baseline patient and tumour characteristics, therapy and overall …

SorafenibOncologymedicine.medical_specialtyCarcinoma HepatocellularStatistics NonparametricInternal medicineHumansMedicineStage (cooking)Survival analysisNeoplasm StagingRetrospective StudiesHepatologybusiness.industryProportional hazards modelLiver NeoplasmsPrognosismedicine.diseaseSurvival AnalysisSurgeryEuropeTransplantationHepatocellular carcinomaCohortRegression AnalysisLiver functionbusinessmedicine.drugLiver International
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Two large steps forward, one small step back

2018

In 2017, the FDA approved regorafenib and nivolumab for the treatment of patients with hepatocellular carcinoma following prior sorafenib treatment, opening the door for an effective systemic second-line therapy in advanced disease. By contrast, the addition of sorafenib to transarterial chemoembolization with drug-eluting beads did not improve progression-free survival in the intermediate disease stage.

SorafenibOncologymedicine.medical_specialtyHepatologybusiness.industryGastroenterologySorafenib treatmentmedicine.diseasedigestive system diseases03 medical and health scienceschemistry.chemical_compound0302 clinical medicinechemistry030220 oncology & carcinogenesisRegorafenibInternal medicineHepatocellular carcinomaCarcinomamedicineAdvanced disease030211 gastroenterology & hepatologyStage (cooking)Nivolumabbusinessmedicine.drugNature Reviews Gastroenterology & Hepatology
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