Cooking processing

These pads, made from nonwoven, melt-blown polypropylene materials, absorb fat lost during the cooking process, minimising its contact with food, and more fat is allowed to cook out (52). 

Rye. In the preparation of a bourbon mash, rye is not always subjected to the com cooking process. However, rye undergoes Hquefaction at a much lower temperature than com. This avoids thermal decomposition of critical grain constituents adversely affecting the final flavor of the distillate. Rye is often mashed separately. 

Raschkochverfahren, n. quick-cook process, raschtrocknend, a. quick-drying. 

Adding the cooking chemicals at several points throughout the cooking process... 

Closure of the bleach plant when sodium-based cooking processes is being used... 

The increasing demands on the pulp and paper industry to reduce emissions from bleaching operations has lead to modifications of the cooking process to provide a pulp that requires a decreased amount of bleaching. This is accomplished by decreasing the amount of residual... 

Throughout the cooking water is lost from the biscuits. At the end of the cooking process this is the only change that happens. The loss of water will be controlled by the rate of diffusion of water from the middle to the surface. It is at this point that the dockering, i.e. the holes in the biscuit, assist the water removal. 

The second, more theoretical approach is based on the chemical analysis of the volatile compounds which are emitted. The scope is to find and to identify one or more volatile compounds which are specific for the current status of the cooking process. A possible disadvantage of this approach is that after the identification of volatile components it cannot be assured that suitable gas sensors are available or can be developed. 

Sirola A variation of the Sulfite process for making paper from wood, in which two cooking processes are used the first is alkaline and the second acid. See also Kramfors, Stora. 

Food safety, have to face the possible contamination produced during the whole process, including those from enviromnental contamination or used directly related to the food production (pesticides, veterinary drugs, contamination associated with cooking, processing, packaging, and conservation, among others). 

Dillner B, Larsson LO, Tibbling P. 1990. Nonchlorine bleaching of pulp produced by the modified continuous cooking process. TAPPI 73(8) 167-172. 

State of sample e.g., raw, cooked, processed (canned or frozen), pickled Preparative treatment outlined e.g., chopping or shredding... 

Brenes, M., Garcia, A., Dobarganes, M.C., Velasco, J., and Romero, C., Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil, J. Agric. Food Chem., 50, 5962, 2002. 

Once the cooking process is perfected, several pennies can be prepared at a time. The lye-zinc solution may have to be swirled during the coating process to get good coverage. You may also need to add more lye solution. Add small amounts of solution carefully. 

Andlauer, W., Stumpf, C., Flubert, M., Rings, A., Furst, R (2003). Influence of cooking process on phenolic marker compounds of vegetables. Int. J. Vitam. Nutr. Res., 73, 152-159. 

Fat retention capacity should be used only for the cases where aqueous preparations of the materials are treated with fats or oil (as in some food preparations), stress applied (usually by heating), and the separated oil measured. A common test of this nature is one used on meat emulsion systems following their cooking process. The special methodological influences strongly... 

The question is not whether there may be in vitro evidence but whether residue levels, singly or in combination, can select for resistant populations in vivo experiments. Under in vivo conditions, an antimicrobial residue that is stable to cooking processes would have to move through the stomach and the intestine, would then be metabolized during the passage or would be absorbed and excreted. A portion of it will not occur in the colon, the site of this specific action. Only a small portion of the ingested dose will reach the colon and remain there for a certain time, since many conditions have an influence upon the final concentration at the site of action in the colon. 

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