Global Market Assessment for Electric Cooking [PDF]
, 2021 Globally, approximately 2 billion people have access to some form of electricity but do not have access to clean cooking, the majority of which rely on the traditional use of biomass. Cooking with biomass leads to an estimated 3.8 million deaths per year
Coley, Will +4 more
core +2 more sources
An analysis of cooking queries: Implications for supporting leisure cooking [PDF]
, 2013 Cooking is a common and an information-intensive activity. We analyze a set of 678 cooking-related queries to identify the attributes that cooks provide in their queries to the Google AnswersTM ‘ask an expert’ online reference system.
Bainbridge, David +3 more
core +2 more sources
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas
Applied Sciences, 2023 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 ...
Tiago Alves +2 more
doaj +1 more source
The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial [PDF]
, 2007 Objective To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices.
Longbottom, Pat J +22 more
core +1 more source
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
McClements, D.J. +2 more
core +1 more source
Bioavailability and Health Effects of Some Carotenoids by Different Cooking Methods
International Journal of Gastronomy Research, 2023 Humans lack the inherent capability to synthesize carotenoids, necessitating their acquisition through dietary sources or supplementation. Among the carotenoids prevalent in our daily nutritional intake are beta-carotene, lycopene, lutein, beta ...
Muhammet Ali Cakir, Irem Helvacioglu
doaj +1 more source
QUALITY MATTERS: ANALYSING THE IMPACT OF COOKING TECHNIQUES ON SELECTED PROPERTIES OF SALMONIDS
Scientific Journal of Gdynia Maritime UniversityThis paper explores the three cooking methods (frying, grilling, and steaming) related to fish most commonly utilized by consumers, with a focus on their implications for both food quality and safety.
Anita Kukułowicz, Arkadiusz Wojtania
doaj +3 more sources
EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE AND RESIDUES OF SOME SYNTHETIC PESTICIDES IN FRESH BOLTI FISH [PDF]
Arab Universities Journal of Agricultural Sciences, 2010 Fresh Bolti fish (Tilpia nilotica) collected randomly from 9 different markets in Ismailia Governorate for evaluation the effect of grilled fish by the method used in grillrooms and houses on the concentration of pesticide residues found and the ...
Khaled Al-Joumaa
doaj +1 more source
Indoor air pollution from cooking: emission characteristics, exposure risks, and health implications
Frontiers in Environmental ScienceCooking is an indispensable activity in daily life and one of the major sources of indoor air pollution. Pollutants generated during cooking, including particulate matter (PM), ultrafine particles (UFPs), volatile organic compounds (VOCs), polycyclic ...
Yushi Gong +5 more
doaj +1 more source
Effect of Different Cooking Processes on the Proximate Composition, Fatty Acids and Nutritional Quality Indices of Labeo rohita from Loktak Lake in Manipur, India [PDF]
Research and Innovation in Food Science and TechnologyFish contains high-quality proteins, PUFA (polyunsaturated fatty acids), vitamins and minerals, which may be affected due to different cooking processes by causing protein and lipid oxidation.
Heikham Dayami +2 more
doaj +1 more source