Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties by Ayenew Meresa, Ayalew Demissew, Seifu Yilma, Getu Tegegne, Kiber Temesgen

“…Parboiling, a process which involves soaking, steaming, and drying, has been identified as a key technique to improve cooking and milling quality of rice. …”
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Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments by Nidelle Sausten Fomena Temgoua, Zongbao Sun, Charles Obinwanne Okoye, Haodong Pan

“…This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. …”
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Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes by Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI

“…The processing effects of steaming and air frying without oil fall between boiling and oven baking, with steaming retained more nutrients in L. decastes and produced a flavor profile similar to that of oven-baked samples. …”
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A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn by Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani

“…This study aims to determine the best cooking method (boiling, frying and steaming) for the quality and sensory characteristics of tempeh made from soybeans and corn. …”
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A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn by Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani

“…This study aims to determine the best cooking method (boiling, frying and steaming) for the quality and sensory characteristics of tempeh made from soybeans and corn. …”
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The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods by Chatarina Wariyah, Nurul Huda, Agus Slamet

“…This research was carried out in a completely randomized factorial design with two factors, namely cassava variety (M = Mentega, L = Lanting, and K = Ketan) and dried-growol cooking method (Au = Autoclave, ST = Steaming, and PC = Pressure cooker). Dried-growol was processed through preparation, fermentation, boiling, cooling, and drying. …”
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Technique Comparative Analysis of OTT TV and IPTV by Weijia Shi, Li Jiang, Liding Jia

“…And the theory of video coding technique, steaming transmission technique and terminal technique were expound, specially the differences between OTT TV and IPTV were compared. …”
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Effects of the Salt-Processing Method on the Pharmacokinetics and Tissue Distribution of Orally Administered Morinda officinalis How. Extract by Ji Shi, Xiaohang Ren, Jia Wang, Xiaofeng Wei, Bonan Liu, Tianzhu Jia

“…Salt processing, which involves steaming with salt water, directs herbs into the kidney channel. …”
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Effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels by Yuanxiu Liu, Xiaomo Guo, Tong Shi, Zhiyu Xiong, Li Yuan, Ruichang Gao

“…Boiling and steaming made gels higher brightness value (L*) (82.07–84.16), with lower cooking loss (7.11%–8.83%), relatively intact protein network structures and strong protein digestibility. …”
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Zeolite Y: Synthesis, Modification, and Properties—A Case Revisited by Wolfgang Lutz

“…Y zeolites dealuminated by steaming were introduced as fluid-cracking catalysts in the year 1970. …”
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Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods by Diana Nur Afifah, Diana Nur Afifah, Daniaty Afifatus Salam, Fitria Nugraheni, Nina Resti, Rachma Purwanti, Gemala Anjani, Mursid Tri Susilo, Nuryanto, Made Astawan, Irma Sarita Rahmawati

“…This process also increased the ash, protein, and monounsaturated fat content, while the best cooking method was found to be steaming.…”
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Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices by YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang

“…The results showed that compared with steaming, boiling, and air frying, roasting was more conducive to the retention of the four bioactive substances in shiitake mushroom. …”
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Spectrochemical Technology in Nanomaterial Preparation and Art Appraisal Technology Research by Xiao Tang

“…In this paper, different morphologies of SiO2 nanomaterials, such as crystalline nanoparticles, amorphous nanowires, nanospheres, and nanonets, were prepared by a simple hot steaming method in the presence of argon. The samples were characterized by Raman spectroscopy. …”
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Perfect Meals with Pressure Cooking by Paula G. Harris-Swiatko, Karla P. Shelnutt, Amy Simonne, Sarah M. Ellis

“…Although they may seem old fashioned, pressure cookers are making a comeback because they can cook tough cuts of meats such as corned beef and stew beef to perfection and take far less time and energy than using standard boiling or steaming methods. This is a great option for today’s busy families who are trying to save both time and money! …”
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Perfect Meals with Pressure Cooking by Paula G. Harris-Swiatko, Karla P. Shelnutt, Amy Simonne, Sarah M. Ellis

“…Although they may seem old fashioned, pressure cookers are making a comeback because they can cook tough cuts of meats such as corned beef and stew beef to perfection and take far less time and energy than using standard boiling or steaming methods. This is a great option for today’s busy families who are trying to save both time and money! …”
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Chemisorption and the Distribution of Acid Y Zeolite Cumene Cracking Products by Lyubov Patrylak

“…The propene/benzene (P/B) molar ratios in the reaction mixtures, which amounted to 0.60–2.7, deviated considerably from the expected stoichiometry depending on the nature of the samples, their mode of preparation, their preliminary thermal treatment and steaming as well as on the experimental conditions employed. …”
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Anticorrosion Nanocrystalline Beta Zeolite Thin Film for Advanced Applications by Maha Saud M. Al-subaie, Aisha Mahmood A. Al-Turkustani, Rosilda Selvin, Saedah Rwede Al-Mhayawi

“…In the present study, we synthesized fully dispersible nanocrystalline Beta zeolite seeds and coated on steel alloys followed by steaming. The samples were characterized by XRD, FE-SEM, and DLS analyses. …”
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Transferability of green port strategies: A Delphi study with European ports by Aren Bostooughli, Adriana Saraceni

“…In total, six strategies are deemed suitable for application in small ports, specifically renewable energy, clean power vehicles, waste management, slow steaming, modal shifting, and incentives for green trucks. …”
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COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE by Reza Widyasaputra, Elvira Syamsir, Slamet Budijanto

“…First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). …”
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Nutritional Health Perspective of Natto: A Critical Review by Muhammad Afzaal, Farhan Saeed, Fakhar Islam, Huda Ateeq, Aasma Asghar, Yasir Abbas Shah, Chigozie E. Ofoedu, James S. Chacha

“…Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period. …”
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