Chicken with Armillaria mellea prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and Armillaria mellea were pressure-cooked for di...
Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that ha...
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...
High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. Monitoring the composition and behavior of the microbial communities in foods is of most importance for the production of high-quality and...
We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from lo...
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in...
30 July 2020
Household air pollution (HAP) from solid cooking fuels continues to affect 600 million people in China and has been associated with high blood pressure. The role of diet in HAP-associated high blood pressure has yet to be evaluated in China. The aim...
This work covers the impact of varying injector nozzle hole numbers (INHNs) and fuel injection pressures (IPs) on fuel atomization, performance, and exhaust emission characteristics of a diesel engine. The primary goal of this research was to improve...
20 July 2021
We made static and personal PM2.5 measurements with a miniature monitor (RTI MicroPEM) to characterise the exposure of women cooking with wood and charcoal in indoor and outdoor locations in rural Malawi, together with measurements of blood pressure...
Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid...
The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/m...
Barley (Hordeum vulgare L.) is rich in β-glucan and resistant starch, key functional carbohydrates that are determinants of metabolic health. However, evidence on the effects of household processing on these fractions across barley forms remains...
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...
Diets including rice and rice-cooking methods influence digestive processes and blood glucose control. In this research, the effects of three different treatments (high-temperature and low-pressure plasma cooking, high-temperature cooking at atmosphe...
Density and compressibility are primordial parameters for the optimization of diesel engine operation. With this objective, these properties were reported for waste cooking oil biodiesel and its blends (5% and 10% by volume) mixed with diesel. The de...
Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and thr...
The challenges associated with traditional cooking methods in African countries, particularly the use of firewood and charcoal, which have negative impacts on the environment, health and human and economic development and safety, are addressed in thi...
Grape pomace (GP), a polyphenol-rich byproduct of winemaking, holds considerable health benefits and potential as an antibiotic alternative for livestock animals. However, its utilization is compromised by the contamination of mycotoxins produced by...
This study aimed to investigate the association between the frequency of home cooking and cardiovascular disease risk among Japanese adolescents. We used cross-sectional data on adolescents from the 2018 Adachi Child Health Impact of Living Difficult...
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...
The present study aimed to optimize the fabrication conditions of walnut oil–fructooligosaccharide emulsion and evaluate its efficacy in improving the quality of cooked rice. Three food-grade emulsifiers, namely sucrose fatty acid ester (SE), p...
Background: Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used dietary fats in cooking and as seasoning and hemodynamic and lipid param...
The reduction in the immunoreactive properties of soy proteins is crucial, considering the widespread use of soy in food, including protein isolates. This study aimed to evaluate the effects of various culinary treatments on the immunoreactivity of w...
Food consumption has a prominent role in the occurrence of cardiometabolic diseases, however, little is known about the specific influence of cooking methods. This study examined the association between cooking methods and anthropometrics, cardiovasc...
The main sensitivity parameters of the Holmquist–Johnson–Cook constitutive model for coal were obtained from a variety of tests such as uniaxial compression, uniaxial cyclic loading, splitting and triaxial compression tests, as well as th...
A novel method combining high-pressure homogenization with enzymatic hydrolysis and hydrothermal cooking (HTC) was applied in this study to modify the structure of peanut protein, thus improving its physicochemical properties. Results showed that aft...
This review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products. The review explores the techno...
Austenitic stainless steel SS316LN is used as the material of construction of the vessel and core components of fast breeder reactors, which operate at an elevated temperature of 550 °C. For design and integrity analysis using the finite element...
The effect of carvacrol added to patties stored at 4 °C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with...
(1) Background: Excessive salt consumption is associated with an increased risk of hypertension and cardiovascular disease, and it is essential to reduce it to the level recommended by the World Health Organization (<5 g/day). The main objective o...
Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein m...
Ultra-high-strength concrete is a newly developed construction material that has a minimum 120 MPa or higher compressive strength. Recently, the usage of high-strength and ultra-high-strength concretes has become widespread due to the enhancement of...
Due to the development and industrialization of science and technology, aluminum alloys have been developed in various fields. Recently, the government has been pursuing ways to decrease the weight and increase the recyclability of various components...
This paper defines eCooking Delivery Models (eCDMs) as the activities, resources and actors needed to deliver modern electric cooking (eCooking) appliances to end-users in need of innovative clean cooking solutions in the Global South. We define the...
Khao Dawk Mali 105 (KDML 105) is a widely consumed Thai staple, but conventional cooking yields rapidly digestible starch with limited functional health benefits. This study aimed to formulate pressure-cooked KDML 105 rice as a functional food using...
It is crucial to address the dietary problems of hypertensive patients. The effect and mechanism of different contents of soybean protein on cooking quality and angiotensin-converting enzyme (ACE) inhibitory action in the extruded rice were firstly i...
The use of renewable fuels for internal combustion engines marks a significant stride towards sustainability in transportation and power generation. Ensuring the compatibility of these fuels with existing diesel engines and infrastructure is paramoun...
Legume production and consumption have emerged as meeting sustainability principles. Legumes can help fight climate change, hunger, and obesity. Legumes are also a valuable dietary source of phytochemicals, whose content and composition vary dependin...
In the current study, we examined the effects of boiling cauliflower in a pressure cooker, conventional boiling, conventional heating, and microwave heating on the chemical components, total phenol, flavonoids, antioxidant capacity (DPPH test), pheno...
To explore the influence of cooking methods on the flavor parameters of Tibetan sheep, various techniques such as atmospheric-pressure (AP), high-pressure (HP), atmospheric-pressure high-pressure (APHP), and high-pressure atmospheric-pressure (HPAP)...
This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of Lentinus edodes...
Emerging evidence suggests a possible link between exposure to household air pollution (HAP) from a reliance on polluting solid fuels (SFs) (e.g., wood and charcoal) for cooking and high blood pressure. As part of the CLEAN-Air(Africa) project, we me...
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...
Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. Th...
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...
31 January 2023
The aim of this work was to characterise Lenticchia di Castelluccio di Norcia (an Italian PGI lentil landrace) and assess the impact of cooking and storage on antioxidant activity. After opening the package (T0), samples were analysed using a set of...
The appropriate domestic cooking methods can retain and protect the biological properties of foods well. Thus, the objective of this study was to unravel the effect of different cooking methods on the microbiota modulatory properties of yam and their...
It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three...
“Are electric cooking appliances viable clean cooking solutions for mini-grids?” To help answer this question, the Access to Energy Institute (A2EI) set up a pilot project in six different mini-grid locations around Lake Victoria in Tanzania and gave...
The blue honeysuckle berry is a fruit known as a rich source of many bioactive substances with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness, fruits of this plant are rarely consumed and the consumer pref...
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