Cooking with electricity (eCook) in low-and-middle-income developing countries is still an expensive option compared to using conventional fuels such as charcoal and firewood, so there is a need to identify solutions to make it affordable for all in...
Detrimental effects exerted by biomass-based traditional cookstoves on health, environment, hygiene, and the soaring price of gas makes it imperative to investigate the feasibility of electric cooking as a promising clean cooking fuel in the context...
This paper presents the feasibility of using solar photovoltaics (Solar PV) as the energy source for cooking with special focus on the loss mechanisms and possible remedial measures. If the heat loss is minimized, to reduce the temperature losses, it...
Background: Most Australians do not meet vegetable intake recommendations. Vegetables are most often consumed in evening meals. However, they often require preparation and therefore cooking skills. Convenience cooking products such as meal bases/conc...
Low levels of cooking skills, confidence and home cooking are related to poorer dietary outcomes and are a common barrier to adequate vegetable consumption. Convenience cooking products may play a role in lowering the levels of confidence and creativ...
Cooking is frequently associated with a healthier diet, however few youth cooking intervention studies have used control groups or follow-ups. Additionally, although cooking is associated with better mental well-being among adolescents, this has not...
Low-income sub-Saharan Africa (SSA) households rely on wood for cooking for the simple reason that it is the lowest cost cooking fuel. Thus, full attainment of Sustainable Development Goal 7 (SDG7) requires developing clean cooking technologies that...
Americans are cooking fewer meals at home and eating more convenience foods prepared elsewhere. Cooking at home is associated with higher quality diets, while a reduction in cooking may be associated with increases in obesity and risk factors for chr...
Comparative analysis of transesterification of virgin cooking oil (VCO) and waste cooking oil (WCO) in catalyzed and supercritical transesterification process using methanol and ethanol as solvents has been conducted in this study. The luminous point...
The present study examined if adapting the Cooking Matters (CM) curriculum to be used in an online format would improve participants’ shopping skills, attitudes toward cooking, and feelings of cooking confidence, similar to the traditionally of...
The cost of solar PV has been reduced to a level such that the levelized cost of solar electricity is either cheaper or competitive relative to the grid electricity. So, a low-cost integration of solar PV with grid can be a cost-effective solution fo...
About 3 billion people use conventional carbon-based fuels such as wood, charcoal, and animal dung for their daily cooking needs. Cooking with biomass causes deforestation and habitat loss, emissions of greenhouse gases, and smoke pollution that affe...
Background: Cooking and fuel combustion in the indoor environment are major sources of respirable suspended particulate matter (RSPM), which is an excellent carrier of potentially harmful absorbed inorganic and organic compounds. Chronic exposure to...
This study investigated the effect of combining tumbling and sous-vide cooking processes on the tenderness, cooking losses and colour of bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half of the ST muscles were tumbled for 12...
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study in...
Methodologies for direct and indirect solar energy for cooking are discussed. Clean and renewable energy solutions for cooking are, in particular, in demand in the sub-Saharan region where fuel wood is the main source of energy for a large part of th...
Domestic cooking education programs are typically designed to improve an individual’s food and cooking skills, although not necessarily diet quality. Currently, there are no comprehensive models to guide the planning, implementation and evaluat...
Background/Objectives: Nearly three-quarters of American adults are overweight or obese, leading to serious health challenges. Poor nutrition is a major contributor, highlighting the need for effective nutrition education and cooking interventions. T...
This paper assesses the relationship between the proportion of the population with primary reliance on different types of fuels for cooking (national averages) and a number of key wellbeing indices. The study uses a data set created from a combinatio...
4 March 2021
Household smoke-exposure risk (SER) can be defined through the assessment of cooking fuels (smoke and no smoke-producing) and cooking places (indoor and outdoor) related information, which represent different levels of household air pollution. This s...
Cooking conditions affect oil properties and consequently, the quality of the derived biodiesel. Nevertheless, little information regarding the impact of the cooking process on biodiesel properties is currently available, especially for palm biodiese...
With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the...
Australians’ vegetable intakes are low, and strategies are needed for improvement. Popular convenience cooking products (meal bases and recipe bases, ready-made marinades, and convenience cooking sauces) address common cooking and vegetable con...
Objective: To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes mellitus (T2DM). Methods: A randomized controlled intervention study was performed, wi...
Background: The decline in traditional cooking practices and the increased consumption of ready-to-eat meals have raised concerns about dietary quality and health, especially among university students. Nutrition students, despite their academic train...
As the primary source of learning cooking skills; it is vital to understand what mothers think about the transference of cooking skills to their children. The current analysis aimed to highlight mothers’ perceptions of children’s involvem...
The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate...
Cooking vegetables in microwave bags has become a popular cooking method. However, information about the effect of this cooking method on the phytochemical content and microbiological safety of vegetables is limited. The aim of this work was to study...
12 September 2019
The purpose of this study was to research the amount of cooking oil used in mainstream Chinese cuisine, as well as the features of cooking oil used in different types of dishes. The results provide reference data for the assessment of edible oil inta...
16 April 2010
Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM2.5 and black carbon concentrations emitted by cooking activities ranged from 1.34 × 104 to 6.04 × 105...
One in ten Americans suffers from type 2 diabetes, which, if not managed well, can result in severe complications, disability, and premature death. Diabetes education classes can play a pivotal role in providing practical education on diabetes and se...
While the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood. This study investigated the effects of cooking on in vitro enzymatic starch digestion i...
Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro...
Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (diges...
This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and pso...
“Food agency” is one’s ability to procure and prepare food within the contexts of one’s social, physical, and economic environment. In 2018, we used Amazon TurkPrime to field two large national surveys in the United States (US...
Home-cooked meals are linked to healthier diets, but assessing cooking skills accurately remains challenging. This review aimed to evaluate and compare available validated instruments to assess adult cooking skills; the Joanna Briggs Institute’...
In this paper, eCook batteries are considered to be synonymous with those electric cooking devices (eCook), such as electric pressure cookers, induction cookers, hotplates or rice cookers, that can be connected to and supplied from a battery, which m...
Although household air pollution (HAP) is associated with an increased risk of mental disorders, evidence remains scarce for the relationship between HAP and suicidal ideation. A total of 21,381 qualified participants were enrolled on the Henan Rural...
Background/Objectives: Poultry meat is a popular and nutritious food, valued for its high protein content and healthy fat profile. However, like other animal products, it can contain pharmaceutical residues, including coccidiostats, antimicrobials co...
Young adults are among the lowest consumers of calcium-rich foods. As young adults move out of home and commence university, meal skipping, food budgets and poor cooking skills may contribute to low intakes. This research aimed to develop and evaluat...
The lentil is a valuable crop for human nutrition and is cooked to adequate softening prior to consumption. The objective of the study was to use a model to point out the effects of seed maturity on optimum cooking time (OCT). Two lentil seed samples...
The objective is to compare the gardening, cooking, and combined cooking and gardening programs in elementary schools from the past decade (2011–2022) in improving six psychosocial and behavioral outcomes related to fruit and vegetable intake....
Transitioning to clean cooking fuels is not only part of achieving SDG7 but also makes a significant contribution to mitigating climate change by reducing carbon emissions. Research projects and pilots across a number of countries in Africa and South...
In 2019, there were 759 million people globally without access to electricity and 2.6 billion people lacked access to clean cooking. Cooking with electricity could contribute to achieving universal access to energy by 2030. This paper uses geospatial...
Solid-state microwave technology has emerged as an alternative to conventional magnetron-based microwave systems due to its precise frequency control and potential to improve heating uniformity. The objective of this study was to evaluate the effects...
A transition to clean fuels and technology for cooking is increasingly recognised as a cornerstone of sustainable development. However, sufficient, appropriate, affordable finance to support the transition is lacking. Grounded in primary data collect...
Cooking with modern energy fuels and technologies has a high potential to positively impact the users’ health and well-being, and make cooking safer and less burdensome for women and girls. To date, there have been numerous interventions targeting im...
To make full use of the regenerative value of waste cooking oil, and to solve the environmental pollution and food security issues caused by waste cooking oil, waste cooking oil was suggested for use in asphalt. Waste cooking oil was used to adjust t...
The recognition of human activities from video sequences and their transformation into a machine-readable form is a challenging task, which is the subject of many studies. The goal of this project is to develop an automated method for analyzing, iden...
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