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   Articles with "180 min" as a keyword



Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils

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recommendations! Published in 2019 at "Journal of Food Science and Technology"

DOI: 10.1007/s13197-019-03719-4

Abstract: This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability… read more here.

Keywords: oxidative stability; 180 min; extraction methods; maillard reaction ... See more keywords

Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release.

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recommendations! Published in 2021 at "Journal of food biochemistry"

DOI: 10.1111/jfbc.14016

Abstract: A crude extract with proteolytic activity was prepared from edible fruits of Bromelia serra, containing cysteine peptidases with molecular masses between 24.1 and 25.9 kDa. The extract presented an optimal pH range of 6.03-9.05, retained more… read more here.

Keywords: 180 min; bromelia serra; application; bioactive peptides ... See more keywords

Haemodynamic changes with varying chest compression rates in asphyxiated piglets

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recommendations! Published in 2022 at "Archives of Disease in Childhood"

DOI: 10.1136/archdischild-2021-323271

Abstract: Background Current neonatal resuscitation guidelines recommend that chest compressions (CCs) be delivered at a rate of 90/min. The aim of the study was to investigate the haemodynamic effects of different CC rates in a neonatal… read more here.

Keywords: asphyxiated piglets; cardiac output; haemodynamic changes; rate ... See more keywords

Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast

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recommendations! Published in 2025 at "Foods"

DOI: 10.3390/foods14101708

Abstract: Optimal sous-vide and multiphase cooking strategies remain underexplored despite their potential to improve the tenderness and juiciness of chicken breast. This study aimed to optimize sous-vide cooking conditions (Experiment I) and evaluate the effects of… read more here.

Keywords: vide cooking; stepwise sous; 180 min; stepwise ... See more keywords