Results 21 to 30 of about 960,238 (337)
Non-Visual Cooking: Exploring Practices and Challenges of Meal Preparation by People with Visual Impairments [PDF]
International ACM SIGACCESS Conference on Computers and Accessibility, 2021 The reliance on vision for tasks related to cooking and eating healthy can present barriers to cooking for oneself and achieving proper nutrition. There has been little research exploring cooking practices and challenges faced by people with visual ...
Franklin Mingzhe Li +3 more
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2021 Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems ...
I. Wainaina +6 more
semanticscholar +1 more source
Environment International, 2023 Direct exposure to household fine particulate air pollution (HAP) associated with inefficient combustion of fuels (wood, charcoal, coal, crop residues, kerosene, etc.) for cooking, space-heating, and lighting is estimated to result in 2.3 (1.6–3.1 ...
Sourangsu Chowdhury +9 more
doaj +1 more source
Gastronomy tourism experiences: the cooking classes of Cinque Terre
Tourism Recreation Resarch, 2021 Gastronomy tourism is a niche area of heritage tourism and attending cooking classes to learn about and engage in food preparation is a popular form of gastronomy tourism.
Jithendran Kokkranikal, Elisa Carabelli
semanticscholar +1 more source
Use of Legumes in Extrusion Cooking: A Review
Foods, 2020 The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion ...
A. Pasqualone +3 more
semanticscholar +1 more source
Frontiers in Psychology, 2021 The prevalence of psychosocial distress is increasing in the United States. At the same time, the American default lifestyle has steadily displaced household food production with industrial food production, despite increased cultural interest in cooking.
N. Farmer, E. Cotter
semanticscholar +1 more source
RecipeGPT: Generative Pre-training Based Cooking Recipe Generation and Evaluation System [PDF]
The Web Conference, 2020 Interests in the automatic generation of cooking recipes have been growing steadily over the past few years thanks to a large amount of online cooking recipes. We present RecipeGPT, a novel online recipe generation and evaluation system.
Helena H. Lee +6 more
semanticscholar +1 more source
Cogent Food & Agriculture, 2023 Antinutritional factors (ANFs) are the most found chemical in legumes, including beans. This study was done to evaluate the effects of processing techniques on the anti-nutritional factors of common beans.
Wabi Bajo Nagessa +2 more
doaj +1 more source
, 1999 Recent spectroscopic observations of IZw~18 have revealed homogeneous abundance throughout the galaxy and several observations of other starburst galaxies have shown no significant gradient or discontinuity in the abundance distributions within the HII ...
Legrand, Francois
core +3 more sources
More frequent cooking at home is associated with higher Healthy Eating Index-2015 score
Public Health Nutrition, 2020 Objective: To examine the association between cooking frequency and Healthy Eating Index (HEI)-2015, overall and by income, among US adults. Design: Cross-sectional analysis using multivariable linear regression models to examine the association between ...
J. Wolfson, C. Leung, C. Richardson
semanticscholar +1 more source