scholarly journals THE BLUE GUM STEAM TREATMENT OF DIPHTHERIA.

The Lancet ◽  
1883 ◽  
Vol 122 (3131) ◽  
pp. 362-364 ◽  
Author(s):  
J. Murray-Gibbes
Keyword(s):  
Steam Treatment ◽  
Blue Gum

scholarly journals THE BLUE-GUM STEAM TREATMENT OF INFECTIOUS DISEASES,

The Lancet ◽  
1883 ◽  
Vol 121 (3104) ◽  
pp. 316-317
Author(s):  
J. Murray Gibbes
Keyword(s):  
Infectious Diseases ◽  
Steam Treatment ◽  
Blue Gum

scholarly journals Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 641
Author(s):  
Hee Young Kim ◽  
Meran Keshawa Ediriweera ◽  
Kyung-Hwan Boo ◽  
Chang Sook Kim ◽  
Somi Kim Cho
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Radical Scavenging ◽  
Steam Treatment ◽  
Drying Methods ◽  
Processing Methods ◽  
Phenolic Contents ◽  
Hot Air ◽  
Freeze Dried ◽  
Mcf 7

We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH•), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•), and alkyl• free radical scavenging assays were employed to assess anti-oxidant potentials. The cytoprotective effect against oxidative damage induced by H2O2 was studied using hepatocellular carcinoma (HepG2) cells. Anti-proliferative effects were assessed in MCF-7 and MDA-MB-231 breast cancer cells. L-sulforaphane in broccoli extracts was quantified using high-performance liquid chromatography (HPLC). Steam and microwave treatments caused increases in total polyphenol content (TPC), whereas the total flavonoid content (TFC) decreased following steam treatment. A slight increase in TFC was observed in the microwaved samples. Extracts of all broccoli samples showed almost identical radical scavenging and cytoprotective effects. HPLC demonstrated that steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples exhibited elevated levels of L-sulforaphane. In addition, the F-S3 and F-M2 extracts displayed strong anti-proliferative effects in MCF-7 cells, which correlated with L-sulforaphane content. As we observed no significant decrease in the antioxidant activity of broccoli florets, the cooking and processing methods and conditions studied here are recommended for broccoli.

Characterization of cement-bonded particleboards manufactured with maritime pine, blue gum and cork grown in Portugal

2011 ◽  
Vol 70 (1-3) ◽  
pp. 107-111 ◽  
Author(s):  
C. Pereira ◽  
F. Caldeira ◽  
José M. F. Ferreira ◽  
M. A. Irle
Keyword(s):  
Maritime Pine ◽  
Blue Gum

Effect of steam treatment on catalytic performance of HZSM-5 catalyst for ethanol dehydration to ethylene

2013 ◽  
Vol 110 ◽  
pp. 73-78 ◽  
Author(s):  
Qingtao Sheng ◽  
Kaicheng Ling ◽  
Zhenrong Li ◽  
Liangfu Zhao
Keyword(s):  
Catalytic Performance ◽  
Steam Treatment ◽  
Ethanol Dehydration

Steam treatment to prevent carrot decay during storage

1999 ◽  
Vol 18 (10) ◽  
pp. 639-642 ◽  
Author(s):  
Uzi Afek ◽  
Janeta Orenstein ◽  
Ephraim Nuriel
Keyword(s):  
Steam Treatment

RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS

2020 ◽  
pp. 199-213
Author(s):  
I. Kaltovich
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Connective Tissue ◽  
Raw Materials ◽  
Steam Treatment ◽  
Point System ◽  
Technological Parameters ◽  
Genus Lactobacillus ◽  
Rational Process

The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).

Effectiveness of Steam Treating Method on Inhibiting the Expansive Problem of Concrete with Slag as Aggregate

2013 ◽  
Vol 723 ◽  
pp. 609-616
Author(s):  
Wei Chien Wang ◽  
Chih Chien Liu ◽  
Chau Lee
Keyword(s):  
Magnesium Oxide ◽  
Calcium Oxide ◽  
Steel Industry ◽  
Volume Expansion ◽  
Steam Treatment ◽  
Free Calcium ◽  
Concrete Aggregate ◽  
Furnace Slag ◽  
By Products

The furnace slag are the by-products of the steel industry, the main ingredients are the oxide of calcium, alumina and magnesium, and some silica. Slag used as concrete aggregate could cause the problem of the volume expansion of concrete. The expansion problem may be produced by ASR or free calcium oxide and magnesium oxide in slag. This research stabilizing the non-ASR reactive slag using steam treatment analyzes the effectiveness of steam treating technique inhibiting the expansive problem for slag used in concrete. And this paper also discusses the effect of the steam treating time on the performance of inhibiting the expansive problem.

Effects of superheated steam treatment on moisture adsorption and mechanical properties of pre-dried rubberwood

2018 ◽  
Vol 37 (13) ◽  
pp. 1647-1655
Author(s):  
Anatta Patcharawijit ◽  
Nuttaporn Choodum ◽  
Ram Yamsaengsung
Keyword(s):  
Mechanical Properties ◽  
Superheated Steam ◽  
Steam Treatment ◽  
Moisture Adsorption
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