Showing 621 - 640 results of 1,158 for search '"cooking"', query time: 0.09s Refine Results
  1. 621
  2. 622

    Rome à la campagne : les décors en pierre de la villa de la Grande Boussue à Nouvelles (Mons, Belgique) by Catherine Coquelet, Roland Dreesen, Éric Goemaere, Éric Leblois, Marie-Thérèse Raepsaet-Charlier

    Published 2023-12-01
    “…These are associated with a wall mosaic made of glass paste including 1570 tesserae of various colours, some of which are enhanced with gold leaf.Between these two rooms, a tank and a service room of about 20 m2 were discovered. The remains of a cooking hearth next to the wall adjoining the tank and the presence of animal bones and oysters on the floor, show that this place was also used for culinary activities. …”
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  3. 623

    Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret by Chunbei Chen, Zefu Wang, Ziliang Gao, Xiaosi Chen, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Yantao Yin, Yang Liu, Shucheng Liu

    Published 2025-02-01
    “…Results showed that the salt content increased with the voltage (P < 0.05). The cooking losses of the HVEF-treated groups were significantly lower than those of commercially available products (P < 0.05). …”
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    Le camp F de Lautagne à Valence (Drôme) : l’organisation interne et la vie quotidienne d’un camp militaire romain au milieu du ier s. av. J.-C. by Magalie Kielb Zaaraoui, Loïc Buffat, Michel Reddé, Yahya Zaaraoui

    Published 2022-12-01
    “…Within the camp, 290 structures were preserved over some 9 ha, 119 of which have been identified as cooking ovens, sometimes accompanied by evacuation or ash pits. …”
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  6. 626

    Les fours « à pain » dans les Gaules et les Germanies (ve s. av. J.-C.-ve s. apr. J.-C.), un regard technique by Nicolas Monteix, Camille Noûs

    Published 2021-12-01
    “…As it is not specific to bread and cannot be identified by archaeology, cooking beneath embers is not mentioned here. In order to better understand the two forms of oven baking, a glossary of the different parts of the ovens is provided. …”
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  7. 627

    New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility by Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, Joseph Haddad, Karim Allaf, Muying Du, Kewei Chen, Jianquan Kan, Tian Cai, Péter Molnár, Péter Bársony, Anita Maczó, Zsolt Zalán, István Dalmadi

    Published 2025-01-01
    “…Furthermore, more studies are needed to understand how food processing (milling, fermentation, cooking, etc.), preparation methods, and digestive physiology affect the nutritional value and bioavailability of the essential bioactive components in duckweed and in food matrices supplemented with duckweed. …”
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    Contribution à l’histoire de la boulangerie romaine : étude de « pains/galettes » découverts en Gaule by Andreas G. Heiss, Véronique Matterne, Nicolas Monteix, Margaux Tillier, Camille Noûs

    Published 2021-12-01
    “…In addition to the attention paid to the basic ingredients, we also endeavour to understand the succession of actions applied to the dough and the way in which they were created and prepared, as well as the cooking methods that they subsequently experienced. …”
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  10. 630

    Social Confrontation with Menstruation: A Feminist Ethnography of Menstrual Experience among Female Instagram Users by Rana Mohammad Taghinejad Esfahani, Majid Movahed, Halimeh Enayat, Aliyar Ahmadi

    Published 2024-12-01
    “…The aim was to amplify the voices of women whose life experiences—such as housework, cooking, menstruation, and breastfeeding—were often dismissed as insignificant. …”
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  11. 631

    Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet by Lingyan Zhang, Jieying Li, Fei Han, Zhansheng Ding, Liuping Fan

    Published 2017-01-01
    “…The antioxidant activity of millet was whole > dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human.…”
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  12. 632

    ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF CONVENTIONAL AND MICROWAVE PROCESSING OF SATAY KOMOH FROM MEAT OF THUNNUS SP. STORED FROZEN AT VARIOUS MEAT DONENESS by Hardoko, Djamaludin H., Tristany B.J.

    Published 2024-11-01
    “…Satay komoh that stored frozen in half-cooked and cooked conditions is preferred over raw conditions. …”
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    Reforming the Welfare State: Camden 1965-73 by Mark Swenarton

    Published 2011-06-01
    “…Under borough architect Sydney Cook, Camden aimed to establish a new kind of housing architecture based, not on the Corbusian tabula rasa, but on a radical reinterpretation of traditional English urbanism. …”
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    Existence and Uniqueness Results for a Smooth Model of Periodic Infectious Diseases by Guy Degla

    Published 2016-01-01
    “…We prove the existence of a curve (with respect to the scalar delay) of periodic positive solutions for a smooth model of Cooke-Kaplan’s integral equation by using the implicit function theorem under suitable conditions. …”
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