This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined usi...
The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country....
Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cook...
This study examined whether hot-air thermal pre-treatment can rejuvenate 12-month-aged Khao Dawk Mali 105 (KDML 105) rice by inducing surface cracks that promote water uptake. Aged rice was dried at temperatures of 40, 60, 80, 100 and 120 °C to t...
To study the design method and pressure relief effect of the mitigation structure of a shell under the action of thermal stimulation, a systematic research method of theoretical calculation-simulation-experimental verification of the mitigation struc...
Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers are associated with their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health...
The flow behavior of the Al–Si–Mg alloy under uniaxial compression loading was investigated at different strain rates (10−3 s−1, 10−2 s−1,10−1 s−1, 100 s−1) at a wide range of temperatures (573 K,...
3 February 2021
The domestic combustion of polluting fuels is associated with an estimated 3 million premature deaths each year and contributes to climate change. In many low- and middle-income countries (LMICs), valid and representative estimates of people exposed...
28 April 2015
This study devised a protocol for the manufacture of commercial quantities of chicken liver pâté that reliably destroyed campylobacters. A literature search identified 40 pâté manufacture recipes. Recipes stages with a potential to be antimicrobial...
The sustainability of the agri-food chain is part of the current agenda through the investigation of alternative sources of ingredients and/or enriched foods. Following the current consumer trends for healthy foods with underlying sustainable princip...
Biomass burning for home energy use is a major environmental health concern. Improved cooking technologies could generate environmental health benefits, yet prior results regarding reduced personal exposure to air pollution are mixed. In this study,...
As a new type of energetic material, reactive materials are widely used at present; in particular, the metal/polymer mixtures type reactive materials show great advantages in engineering applications. This type of reactive material has good mechanica...
Ready-to-eat meat products have been identified as a potential vehicle for Listeria monocytogenes. Postprocessing contamination (i.e., handling during portioning and packaging) can occur, and subsequent cold storage together with a demand for product...
Flax fiber-reinforced composites (FFRCs) exhibit excellent environmentally friendly qualities, such as light weight, low cost, recyclability, and excellent mechanical properties. Understanding the dynamic mechanical behavior of FFRCs could broaden th...
The coupling effects of electrical pulse, temperature, strain rate, and strain on the flow behavior and plasticity of 7075-T6 aluminum alloy were investigated and characterized. The isothermal tensile test and electrically assisted isothermal tensile...
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...
Drugs are used in veterinary medicine to prevent or treat animal diseases. When rationally administered to livestock following Good Veterinary Practices (GVP), they greatly contribute to improving the production of food of animal origin. Since humans...
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...
The utilization of heterogeneous catalysts during the production of biodiesel potentially minimize the cost of processing due to the exclusion of the separation step. The (X wt%)Ni–ZrO2 (where X = 10, 25 and 50) catalysts prepared through a hyd...
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...
The mitigating effects of straw burning bans on air pollution are widely known; however, their effects on indoor air pollution are generally ignored. Cooking fuel use is an important factor that affects indoor air quality. However, the debate over th...
Sevenband grouper (Hyporthodus septemfasciatus) is a premium aquaculture species with a high-protein, low-fat profile, yet cooking-related quality data remain limited. This study evaluated the effects of boiling, steaming, oven cooking, and microwave...
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...
Background/Objectives: The widespread use of antibiotics, which wastewater treatment plants (WWTPs) cannot fully remove, in human and veterinary medicine leads to their release into wastewater, resulting in the contamination of aquatic environments....
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...
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....
To clarify the relationship between the fiber type composition and meat quality, we performed metabolomic analysis using porcine longissimus dorsi (LD) muscles. In the LD of pigs raised outdoors, the expression of myosin heavy chain (MyHC)1 (slow-twi...
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...
Deoxynivalenol (DON, vomitoxin) is a natural-occuring mycotoxin mainly produced by Fusarium graminearum, a food-borne fungi widely distributed in crops and it is one of the most important mycotoxins in wheat and wheat-based foods and feeds. DON affec...
Nuovo Maratelli, a japonica rice with an intermediate amylose content, is suitable for paella (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (1...
Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking lo...
Although previous studies have reported the use of nixtamalization for mycotoxins reduction in maize, the efficacy of calcium hydroxide and other nixtamalization cooking ingredients for mycotoxin reduction/decontamination in sorghum and other cereals...
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...
Sucuk, a type of dry fermented sausage, is generally consumed cooked, unlike many fermented sausage types. Therefore, alternative applications to prevent nitrosamine formation in fermented sausages such as sucuk are of great importance. This study ai...
Background/Objectives: The process of cooking food can result in alterations to its nutrient composition due to changes in water content and the destruction or loss of certain micronutrients that occur in response to heat. This study examined the imp...
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cook...
The effects of storage conditions and cooking methods on chlorophyll, glucosinolate (GSL), and sulforaphane content in broccoli florets were investigated in this study. For the storage experiment, fresh broccoli florets were stored for 2, 4, and 6 da...
Results-based financing (RBF) programmes in the clean cooking sector have gained increasing donor interest over the last decade. Although the risks and advantages of RBF have been discussed quite extensively for other sectors, especially health servi...
Purple-fleshed potato (Solanum tuberosum L.) is a good dietary source of anthocyanins, flavonols, and polyphenolic acids, mostly chlorogenic acid. The objective of this study was to examine the impacts of cooking methods including boiling, steaming,...
Antinutrients in rice tend to impair nutrient bioavailability; hence, this study aimed to investigate the effects of cooking and simulated digestion on the antioxidant activity and phenolic content of white and brown rice, as well as the bioavailabil...
The most important product of the lentil crop (Lens culinaris Medik) is the seeds. The main seed characteristics are their size, color, and the cooking time required to make them edible. Cultivar, location of cultivation, and their interaction are th...
The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly...
In order to explore the applicability of waste engine oil and waste cooking oil used in aged asphalt, the effect of waste engine oil and waste cooking oil on aged asphalt recycling was studied through the analysis of the improvement of its physical,...
It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were add...
31 December 2007
Biomass fuels, charcoal and kerosene are the most used cooking fuels in Tanzania. Biomass fuel use has been linked to Acute Respiratory Infections (ARI) in children. It is not clear whether the use of charcoal and kerosene has health advantage over b...
Familiarity and ethnic authenticity have a significant influence on the liking of ethnic food. Thus, it is crucial to identify the degree to which a dish can be modified in order to increase hedonic responses and familiarity without the loss of ethni...
To test whether fructooligosaccharide (FOS) and inulin (INU) molecules can improve the hardness of cooked rice through forming a hydrogel network, we added FOS or INU at 0%, 3%, 5%, 7%, and 10% concentrations to two cooking japonica rice and compared...
The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets wer...
In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pa...
Background and objectives: French public fundings allow NGOs to organise actions (cooking workshops including a dietician and a cooking chef) among elderly people to prevent malnutrition and loss of autonomy. Although similar interventions have alrea...
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