Results 1 to 10 of about 277,732 (304)

The Effects of Olfactory Loss and Parosmia on Food and Cooking Habits, Sensory Awareness, and Quality of Life—A Possible Avenue for Regaining Enjoyment of Food

Foods, 2022
Olfactory dysfunction often has severe consequences on patients’ quality of life. The most common complaint in these patients is their reduced enjoyment of food in both patients with olfactory loss and parosmia.
Alexander Wieck Fjaeldstad, Barry Smith
doaj   +1 more source

How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam)

Agronomy, 2021
In recent years, there has been increasing interest in the functional components of sweet potato because of its nutritional and medicinal value. The aim of this study is to analyse how much sweet potato phenolic compounds composition (derived from ...
Ceferino Carrera, Cristy Fabiola Zelaya-Medina, Nuria Chinchilla, Marta Ferreiro-González, Gerardo F. Barbero, Miguel Palma   +5 more
doaj   +1 more source

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Foods, 2021
UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP).
Zdenka Pelaić, Zrinka Čošić, Sandra Pedisić, Maja Repajić, Zoran Zorić, Branka Levaj   +5 more
doaj   +1 more source

Toxicological and Mutagenic Effects of Particulate Matter from Domestic Activities

Toxics, 2023
People spend most of their time indoors, particularly in their houses where daily activities are carried out, enhancing particulate matter (PM) emissions with consequent adverse health impacts.
Daniela Figueiredo, Estela D. Vicente, Ana Vicente, Cátia Gonçalves, Isabel Lopes, Célia A. Alves, Helena Oliveira   +6 more
doaj   +1 more source

Thermal Performance Evaluation of a Single-Mouth Improved Cookstove: Theoretical Approach Compared with Experimental Data

Energies
This work aims to address the knowledge gap in the thermal efficiency performance of a locally made cookstove in Mali. Despite the fact that the thermal efficiency of cookstoves is a crucial aspect of cooking, the performance of commercially produced ...
Hamed Atajafari, Birendra Raj Pathak, Ramchandra Bhandari   +2 more
doaj   +1 more source

Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage

Foods
Onions (Allium cepa L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is not
Li Zhao, Liping Wang, Nan Wang, Xinchang Gao, Bin Zhang, Yufen Zhao, Ning Wang   +6 more
doaj   +1 more source

Cuisiner les sensibilités. Alimentation, affects et société (Noirs et Indiens Chachi du littoral équatorien)

Nuevo mundo - Mundos Nuevos, 2011
This dissertation examines the social organization of the Blacks of coastal Ecuador and their relations with neighboring Chachi Indians through the study of cooking.
Armelle Lorcy
doaj   +1 more source

Socioecological correlates of perceived cooking skills among Spanish adolescents: the EHDLA study

Frontiers in Public Health
BackgroundIndividuals' perceptions of their cooking skills have been associated with healthier eating patterns. This study examines the socioecological factors associated with adolescents' cooking skills perceptions within a Spanish context.
Carlos Hermosa-Bosano, José Francisco López-Gil, José Francisco López-Gil   +2 more
doaj   +1 more source

Diagnosis of Socio-Economic Prospects and Constraints for Household Biogas Adoption: A Case of Lizulu Market in Ntcheu District of Malawi

Energies
Biogas is once again emerging as a potential household cooking option that can help developing countries achieve energy targets. However, the adoption of biogas remains relatively slow, necessitating a diagnosis of the problem the review of literature ...
Admore Samuel Chiumia, Betchani Tchereni, Hope Baxter Chamdimba, Benjamin L. Robinson, Mike Clifford   +4 more
doaj   +1 more source

Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method

Scientific Reports
This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared
Zhongwen Cao, Tanglei Zhang, XiKui Tong
doaj   +1 more source