Results 91 to 100 of about 960,238 (337)

Cooking shapes the structure and function of the gut microbiome

Nature Microbiology, 2019
Diet is a critical determinant of variation in gut microbial structure and function, outweighing even host genetics1–3. Numerous microbiome studies have compared diets with divergent ingredients1–5, but the everyday practice of cooking remains ...
Rachel N. Carmody, J. Bisanz, B. Bowen, C. Maurice, S. Lyalina, Katherine B. Louie, Daniel G. C. Treen, Katia S. Chadaideh, Vayu Maini Rekdal, Elizabeth N. Bess, Peter Spanogiannopoulos, Qi Yan Ang, K. Bauer, T. Balon, K. Pollard, T. Northen, P. Turnbaugh   +16 more
semanticscholar   +1 more source

Residential cooking and use of kitchen ventilation: The impact on exposure

Journal of the Air and Waste Management Association, 2020
Cooking is one of the most significant indoor sources of particles. This study investigated residential cooking and kitchen ventilation behaviors in Canadian homes, using data from 132 households in Halifax and Edmonton.
Liu Sun, L. Wallace
semanticscholar   +1 more source

Adaptive Twisting Metamaterials

Advanced Materials, EarlyView.
This work introduces torque‐controlled twisting metamaterials as a transformative platform for adaptive crashworthiness. By combining multiscale predictive modeling with experimental validation on additively manufactured gyroids, it demonstrates tunable stiffness, collapse stress, and energy absorption.
Mattia Utzeri, Maria L. Gatto, Edoardo Mancini, Donato Orlandi, Daniele Cortis, Marco Sasso, Shanmugam Kumar   +6 more
wiley   +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

Developing Sous Vide/Freezing Systems for Ready-Meal omponents [PDF]

, 2005
End of project reportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
Bourke, Paula, Carbonell, Serge, Gormley, Ronan T., O'Beirne, David, Oliveira, Jorge, Tansey, Fergal   +5 more
core  

Vitamin A Status of Women and Children in Yaoundé and Douala, Cameroon, is Unchanged One Year after Initiation of a National Vitamin A Oil Fortification Program. [PDF]

, 2017
Vitamin A (VA) fortification of cooking oil is considered a cost-effective strategy for increasing VA status, but few large-scale programs have been evaluated. We conducted representative surveys in Yaoundé and Douala, Cameroon, 2 years before and 1 year
Brown, Kenneth H, Engle-Stone, Reina, Friedman, Avital, Gimou, Marie-Madeleine, Haskell, Marjorie J, Nankap, Martin, Ndjebayi, Alex, Tarini, Ann   +7 more
core   +2 more sources

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

Foods, 2020
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 psoas ...
R. Vaskoska, M. Ha, Z. Naqvi, J. White, R. Warner   +4 more
semanticscholar   +1 more source

Advancements in TLP Bonding for Power Electronics Die‐Attach Applications

Advanced Materials Technologies, EarlyView.
Transient Liquid Phase (TLP) bonding is gaining traction as a lead‐free die‐attach technology in power electronics packaging. This review examines the state of TLP bonding, its key elements, reliability aspects, and practical limitations. This review also highlights emerging trends, such as nanostructured interfaces, that may improve scalability of TLP
Fatin Battal, Davey Boss, René H. Poelma, Elias Vlieg, John J. Schermer   +4 more
wiley   +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