The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
Roger Bilham - One of the best experts on this subject based on the ideXlab platform.
-
seismology raising kathmandu
Nature Geoscience, 2015Co-Authors: Roger BilhamAbstract:On 25 April 2015 northern Nepal shifted up to 7 m southward and Kathmandu was raised by 1 m. The causal earthquake failed to fully rupture the main fault beneath the Himalaya and hence a large earthquake appears to be inevitable in Nepal's future.
-
Raising Kathmandu
Nature Geoscience, 2015Co-Authors: Roger BilhamAbstract:On 25 April 2015 northern Nepal shifted up to 7 m southward and Kathmandu was raised by 1 m. The causal earthquake failed to fully rupture the main fault beneath the Himalaya and hence a large earthquake appears to be inevitable in Nepal's future.
A. Homayouni - One of the best experts on this subject based on the ideXlab platform.
-
Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, Braising and microwave heating.
Meat Science, 2013Co-Authors: M.s. Yarmand, P. Nikmaram, Z. Emam Djomeh, A. HomayouniAbstract:This study was conducted to investigate the effects of various heating methods, including roasting, Braising and microwave heating, on mechanical properties and microstructure of longissimus dorsi (LD) muscle of the camel. Shear value and compression force increased during microwave heating more than roasting and Braising. Results obtained from scanning electron microscopy (SEM) showed more damage from roasting than in either Braising or microwave heating. Granulation and fragmentation were clear in muscle fibers after roasting. The perimysium membrane of connective tissue was damaged during Braising, while roasting left the perimysium membrane largely intact. The mechanical properties and microstructure of muscle can be affected by changes in water content during cooking.
M.s. Yarmand - One of the best experts on this subject based on the ideXlab platform.
-
Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, Braising and microwave heating.
Meat Science, 2013Co-Authors: M.s. Yarmand, P. Nikmaram, Z. Emam Djomeh, A. HomayouniAbstract:This study was conducted to investigate the effects of various heating methods, including roasting, Braising and microwave heating, on mechanical properties and microstructure of longissimus dorsi (LD) muscle of the camel. Shear value and compression force increased during microwave heating more than roasting and Braising. Results obtained from scanning electron microscopy (SEM) showed more damage from roasting than in either Braising or microwave heating. Granulation and fragmentation were clear in muscle fibers after roasting. The perimysium membrane of connective tissue was damaged during Braising, while roasting left the perimysium membrane largely intact. The mechanical properties and microstructure of muscle can be affected by changes in water content during cooking.
Yunji Wei - One of the best experts on this subject based on the ideXlab platform.
-
ne carboxymethyllysine and ne carboxyethyllysine kinetics and water loss analysis during chicken Braising
Journal of the Science of Food and Agriculture, 2021Co-Authors: Zongshuai Zhu, Rui Fang, Di Zhao, Ming Huang, Yunji WeiAbstract:Background Braised chicken is one of the well-known traditional processed meat products in China. However, there is little or no report on Nɛ -carboxymethyllysine (CML) and Nɛ -carboxyethyllysine (CEL) formation when chicken Braising. Besides, Braising under a long time and high-temperature process will result in water loss. But, the relationship between water loss and advanced glycation end products (AGEs) kinetics is limited. So, the purpose of this study was to investigate the relationship between water loss and kinetics of free and protein-bound CML and CEL in braised chicken under different Braising conditions (60-100°C, 5-60 min). Results It was found that the levels of free and protein-bound CML and CEL increased with heating time and temperature. The correlation coefficient (R2 ) was largest at zero-order reaction (free CML: R2 = 0.908-0.954, protein-bound CML: R2 = 0.901-0.958, free CEL: R2 = 0.952-0.973, protein-bound CEL: R2 = 0.959-0.965). The activation energy of the free CML was 44.158 ± 3.638 kJ mol-1 , the protein-bound CML was 40.041 ± 3.438 kJ mol-1 , the free CEL was 40.971 ± 0.334 kJ mol-1 , and the protein-bound CEL was 40.247 ± 0.553 kJ mol-1 . Furthermore, with the increase of Braising time and temperature, the drip loss and cooking loss also got aggravated. A significant positive correlation between water loss and AGEs levels during Braising was observed by Pearson's correlation analysis (P Conclusion We concluded that the levels of free and protein-bound CML and CEL during Braising were different, but they all met zero-order reaction kinetics. Water loss was probably one of the main reasons why AGEs formation during chicken Braising. This article is protected by copyright. All rights reserved.
-
Nε -carboxymethyllysine and Nε -carboxyethyllysine kinetics and water loss analysis during chicken Braising.
Journal of the science of food and agriculture, 2020Co-Authors: Zongshuai Zhu, Rui Fang, Di Zhao, Ming Huang, Yunji WeiAbstract:Background Braised chicken is one of the well-known traditional processed meat products in China. However, there is little or no report on Nɛ -carboxymethyllysine (CML) and Nɛ -carboxyethyllysine (CEL) formation when chicken Braising. Besides, Braising under a long time and high-temperature process will result in water loss. But, the relationship between water loss and advanced glycation end products (AGEs) kinetics is limited. So, the purpose of this study was to investigate the relationship between water loss and kinetics of free and protein-bound CML and CEL in braised chicken under different Braising conditions (60-100°C, 5-60 min). Results It was found that the levels of free and protein-bound CML and CEL increased with heating time and temperature. The correlation coefficient (R2 ) was largest at zero-order reaction (free CML: R2 = 0.908-0.954, protein-bound CML: R2 = 0.901-0.958, free CEL: R2 = 0.952-0.973, protein-bound CEL: R2 = 0.959-0.965). The activation energy of the free CML was 44.158 ± 3.638 kJ mol-1 , the protein-bound CML was 40.041 ± 3.438 kJ mol-1 , the free CEL was 40.971 ± 0.334 kJ mol-1 , and the protein-bound CEL was 40.247 ± 0.553 kJ mol-1 . Furthermore, with the increase of Braising time and temperature, the drip loss and cooking loss also got aggravated. A significant positive correlation between water loss and AGEs levels during Braising was observed by Pearson's correlation analysis (P Conclusion We concluded that the levels of free and protein-bound CML and CEL during Braising were different, but they all met zero-order reaction kinetics. Water loss was probably one of the main reasons why AGEs formation during chicken Braising. This article is protected by copyright. All rights reserved.
Yan Zhao - One of the best experts on this subject based on the ideXlab platform.
-
Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during Braising.
Food chemistry, 2020Co-Authors: Hui Xue, Mingfu Liao, Wenxiang Luo, Weibo Guo, Guowen Zhang, Yan ZhaoAbstract:In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during Braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the Braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate Braising increased the digestibility of marinated egg white, but excessively long-time Braising could reduce it. Both spice and tea Braising could improve the gel strength of protein, and the tea Braising was also slightly better than spice Braising.