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Effects of cooking methods on peanut allergenicity
Journal of Allergy and Clinical Immunology, 2001Allergy to peanut is a significant health problem. Interestingly, the prevalence of peanut allergy in China is much lower than that in the United States, despite a high rate of peanut consumption in China. In China, peanuts are commonly fried or boiled, whereas in the United States peanuts are typically dry roasted.The aim of this study was to examine ...
K, Beyer +6 more
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Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes
Journal of Hazardous Materials, 2017Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by ...
Chiung-Yu, Peng +3 more
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Cooking time but not cooking method affects children’s acceptance of Brassica vegetables
Food Quality and Preference, 2013The home environment potentially presents a simple means to increase acceptance of sensory properties of vegetables by preparation. This research investigated how preparation can effectively impact upon children's acceptance for vegetables. Five- and six-year old children (n = 82, balanced for vegetable consumption) tasted and evaluated two Brassica ...
Poelman, A.A.M. +2 more
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Comment on Cooke's classical method
Reliability Engineering & System Safety, 2008Abstract Several of the papers in this special issue are in one way or another linked to Cooke's “classical” method for combining expert probability distributions. This comment focuses on characteristics of that method. In particular, I consider two questions: does the weighting scheme give the experts a positive incentive to report their beliefs ...
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Effects of cooking methods on microplastics in dried shellfish
Science of The Total Environment, 2022Many studies have reported the occurrence of microplastics in live shellfish intended for human consumption. However, far fewer studies have been conducted on dried shellfish from supermarkets or fishery markets. In this study, the characteristics of microplastics in six kinds of dried shellfish products following different cooking treatments were ...
Jiana, Li +6 more
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Water content of cooked rice is related to variety and cooking method
Nutrition Research, 1991Abstract If an average water content is used with records of weighed food intake to calculate nutrient intake, it is important to establish that the value is appropriate. A previous study in three villages in The Gambia, West Africa, reported an average value for the water content of cooked rice of 65.8% and a fairly wide range of values for ...
D Dibba, LT Weaver, GJ Hudson
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THE EFFECT OF METHOD OF COOKING ON THE MOISTURE CONTENT OF CANNED PRE-COOKED POULTRY MEAT
Canadian Journal of Research, 1947Moisture content of the meat and solid content of the broth from open- and pressure-cooked chicken and fowl were investigated during cooking and subsequent processing. During cooking, pressure-cooked meat lost more moisture than open-cooked meat, but during canning and separating the reverse was true. For these reasons, approximately 4 oz.
D. Macdougall, N.E. Gibbons
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Method of Cooking and Risk of Breast Cancer in the Philippines
Cancer Causes & Control, 2006Among Asian countries, the highest age-standardized rates of breast cancer have been reported for the Philippines. The influence of diet and lifestyle factors as possible contributors to these high rates has not been well-studied. We conducted a case-control study in Manila to examine the association between methods of cooking and the risk of breast ...
Joanne, Kotsopoulos +4 more
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Reduction of aflatoxin in rice by different cooking methods
Toxicology and Industrial Health, 2012Rice ( Oryza sativa Linn) is one of the basic diets in the north of Iran. The aim of present study was to detect total aflatoxin (AFT) in domestic and imported rice in Amol (in the north of Iran) and to evaluate the effect of different cooking methods on the levels of the toxin. For this purpose, 42 rice samples were collected from retail stores.
Ali Mohamadi, Sani +3 more
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Heat Transfer and Methods of Cooking
1988There are three main reasons for cooking food: (i) to improve its digestibility, that is, to make it easier to eat, break down and absorb (ii) to increase its palatability, which means to make it more attractive by improving the taste, smell and colour, and (iii) to make it safe (or safer) to eat, in relation to food ...
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