Physicochemical properties of foal meat as affected by cooking methods.

Science.gov (United States)

Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén

2015-10-01

The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (Pcooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (Pcooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

Science.gov (United States)

Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

2015-02-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

Reduction of aflatoxin in rice by different cooking methods.

Science.gov (United States)

Sani, Ali Mohamadi; Azizi, Eisa Gholampour; Salehi, Esmaeel Ataye; Rahimi, Khadije

2014-07-01

Rice (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. The raw samples were analysed by enzyme-linked immunosorbent assay (ELISA) technique for toxin assessment and then submitted to two different cooking methods including traditional local method and in rice cooker. After treatment, AFT was determined. Results show that the average concentration of AFT in domestic and imported samples was 1.08 ± 0.02 and 1.89 ± 0.87 ppb, respectively, which is lower than national and European Union standards. The highest AFT reduction (24.8%) was observed when rice samples were cooked by rice cooker but the difference with local method was not statistically significant (p > 0.05). © The Author(s) 2012.

Effects of cooking methods on electrophoretic patterns of rainbow trout

Directory of Open Access Journals (Sweden)

Yasemen Yanar

2011-07-01

Full Text Available The aim of this study was to determine the effects of different cooking methods on the electrophoretic patterns of rainbow trout (Oncorhynchus mykiss fillets using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE. Raw rainbow trout were deep-fried, microwaved, grilled, and baked and then monitored for changes in the electrophoretic pattern. All cooking methods resulted in significant moisture loss when compared to the raw sample (P

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms.

Science.gov (United States)

Sun, Liping; Bai, Xue; Zhuang, Yongliang

2014-11-01

The influences of cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on total phenolic contents and antioxidant activities of fruit body of Boletus mushrooms (B. aereus, B. badius, B. pinophilus and B. edulis) have been evaluated. The results showed that microwaving was better in retention of total phenolics than other cooking methods, while boiling significantly decreased the contents of total phenolics in samples under study. Effects of different cooking methods on phenolic acids profiles of Boletus mushrooms showed varieties with both the species of mushroom and the cooking method. Effects of cooking treatments on antioxidant activities of Boletus mushrooms were evaluated by in vitro assays of hydroxyl radical (OH·) -scavenging activity, reducing power and 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH·) -scavenging activity. Results indicated the changes of antioxidant activities of four Boletus mushrooms were different in five cooking methods. This study could provide some information to encourage food industry to recommend particular cooking methods.

Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study.

Science.gov (United States)

Wolfson, Julia A; Frattaroli, Shannon; Bleich, Sara N; Smith, Katherine Clegg; Teret, Stephen P

2017-01-01

Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles.

Science.gov (United States)

Shackelford, S D; Wheeler, T L; Koohmaraie, M

1997-08-01

We conducted three experiments to determine the effects of the callipyge phenotype on the tenderness of several major lamb muscles and to determine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and callipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler shear force values of longissimus, gluteus medius, semimembranosus, biceps femoris, semitendinosus, adductor, and quadriceps femoris were 123, 44, 28, 26, 19, 16, and 13% greater, respectively, for callipyge (P lamb carcasses (n = 60). Callipyge chops were less tender than normal chops (P cooking method, callipyge samples were less juicy than normal samples (P < .05). These data demonstrate that the callipyge phenotype will likely reduce consumer satisfaction due to reduced tenderness and juiciness; however, reduced tenderness in callipyge leg muscles could be prevented by ovenroasting.

Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

Science.gov (United States)

Zhuang, H; Savage, E M

2008-10-01

Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h postmortem were cooked with one of the 3 methods to the core temperature of 80 degrees C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner-Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

DEFF Research Database (Denmark)

Roldan, Mar; Loebner, Jürgen; Degen, Julia

2015-01-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied....... FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more...

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Directory of Open Access Journals (Sweden)

Dicky Tri Utama

2018-02-01

Full Text Available Objective This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis. Methods Deep pectoralis muscles (8.65% of crude fat were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat or cooked in boiling water (moist heat to final core temperature of 70°C (medium or 77°C (well-done. Results Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001, thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01. Further, total saturated fatty acid increased (p = 0.02 while total monounsaturated fatty acid decreased (p = 0.03 as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01 and free iron contents (p<0.001 were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001, of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

Directory of Open Access Journals (Sweden)

Madan Kumar Chapagai

2016-08-01

Full Text Available Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. Due to higher nutritional values and bioactive components, low to medium glycaemic index (GI brown rice could be a potential alternative to white rice in these regions. Methods: Five varieties, Chiang (CH, Sungyod (SY, Lepnok (LP from Thailand, Long grain specialty 1 (LS 1 and Long grain specialty 2 (LS 2 from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC. Overnight fasted 10 healthy subjects were fed with 25 g glucose as a reference food (RF on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC of TF over RF. Results: The mean GI values of SY (72 – 81, high, CH and LP (59 – 65, medium and LS 1 and LS 2 (64 – 73, medium to high for cooking were discovered by PC and RC methods. The GI did not vary significantly (p>0.05 among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05 and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01. Conclusions: All five rice varieties irrespectively of the cooking method used are classified as medium to high GI foods. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these

Stability of bioactive compounds in minimally processed beet according to the cooking methods

Directory of Open Access Journals (Sweden)

Juliana Arruda RAMOS

2017-10-01

Full Text Available Abstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and absence of defects. They were thoroughly washed in running water to remove dirt, manually peeled with a knife, sliced through a stainless-steel food processor (5 mm slicing disc and submitted to four different cooking methods: steaming, pressure, oven-baked and hot-water immersion. Analysis were performed in both uncooked and cooked beets to evaluate antioxidant activity, total phenolic content, carotenoids, flavonoids and betalains. The experiment was completely randomized design (CRD. Data were subjected to analysis of variance (F test and means were compared by Tukey test (p < 0.05. Oven-baked beets preserve most of the bioactive coumpouds, maintaining better levels of carotenoids, flavonoids, betacyanin and betaxanthin than the other cooking methods. The antioxidant activity was similar between the treatments, except in the pressure. Moreover, different cooking methods did not affect phenolic compounds concentration in beets.

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

Science.gov (United States)

Uran, Harun; Gokoglu, Nalan

2014-04-01

The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet.

Science.gov (United States)

Keating, G A; Bogen, K T

2001-01-01

Heterocyclic amines (HAs) are formed in numerous cooked foods commonly consumed in the diet. A method was developed to estimate dietary HA levels using HA concentrations in experimentally cooked meats reported in the literature and meat consumption data obtained from a national dietary survey. Cooking variables (meat internal temperature and weight loss, surface temperature and time) were used to develop relationships for estimating total HA concentrations in six meat types. Concentrations of five individual HAs were estimated for specific meat type/cooking method combinations based on linear regression of total and individual HA values obtained from the literature. Using these relationships, total and individual HA concentrations were estimated for 21 meat type/cooking method combinations at four meat doneness levels. Reported consumption of the 21 meat type/cooking method combinations was obtained from a national dietary survey and the age-specific daily HA intake calculated using the estimated HA concentrations (ng/g) and reported meat intakes. Estimated mean daily total HA intakes for children (to age 15 years) and adults (30+ years) were 11 and 7.0 ng/kg/day, respectively, with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) estimated to comprise approximately 65% of each intake. Pan-fried meats were the largest source of HA in the diet and chicken the largest source of HAs among the different meat types.

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

Science.gov (United States)

Goodson, K J; Morgan, W W; Reagan, J O; Gwartney, B L; Courington, S M; Wise, J W; Savell, J W

2002-02-01

An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consumers of beef; Budget Rotators, who are cost-driven and split meat consumption between beef and chicken; and Variety Rotators, who have higher incomes and education and split their meat consumption among beef, poultry, and other foods), degree of doneness, and cooking method. Consumers evaluated each steak for Overall Like, Tenderness, Juiciness, Flavor Like, and Flavor Amount using 10-point scales. Grilling was the predominant cooking method used, and steaks were cooked to medium-well and greater degrees of doneness. Interactions existed involving the consumer-controlled factors of degree of doneness and(or) cooking method for all consumer-evaluated traits for the clod steak (P affect any consumer evaluation traits or Warner-Bratzler shear force values (P > 0.05). One significant main effect, segment (P = 0.006), and one significant interaction, cooking method x city (P = 0.0407), existed for Overall Like ratings. Consumers in the Beef Loyals segment rated clod steaks higher in Overall Like than the other segments. Consumers in Chicago tended to give more uniform Overall Like ratings to clod steaks cooked by various methods; however, consumers in Philadelphia gave among the highest ratings to clod steaks that were fried and among the lowest to those that were grilled. Additionally, although clod steaks that were fried were given generally high ratings by consumers in Philadelphia, consumers in Chicago rated clod steaks cooked in this manner significantly lower than those in Philadelphia. Conversely, consumers in Chicago rated clod steaks that were grilled significantly higher than consumers in Philadelphia. Correlation and stepwise regression analyses indicated that Flavor Like was driving customer satisfaction of the

Effect of conventional cooking methods on lipid oxidation indices in lamb meat

OpenAIRE

A Pourkhalili; M Mirlohi; E Rahimi; M Hojatoleslami

2012-01-01

Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying a...

Heterocyclic amines content of meat and fish cooked by Brazilian methods

OpenAIRE

Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

2010-01-01

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography–mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylim...

EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

Directory of Open Access Journals (Sweden)

Thanaa Shehab

2016-01-01

Full Text Available Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh as compared with some conventional methods, i.e. boiling, pressure and roasting

Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.

Science.gov (United States)

Grudzińska, Magdalena; Czerko, Zbigniew; Zarzyńska, Krystyna; Borowska-Komenda, Monika

2016-01-01

We investigated the effect of cultivation system (conventional or organic), cooking method, and flesh color on the contents of ascorbic acid (AA) and total phenolics (TPs), and on total antioxidant activity (Trolox equivalents, TE) in Solanum tuberosum (potato) tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional systems, at the experimental station in 2012 and 2013. The analysis showed that organically grown potatoes with creamy, light yellow, and yellow flesh had significantly higher TPs than did potatoes grown conventionally. Flesh color and cooking method also affected AA. The greatest losses of AA occurred in yellow-fleshed potatoes grown conventionally and cooked in the microwave; such losses were not observed in potatoes grown organically. A dry cooking method (baking in a microwave) increased the TP contents in potatoes by about 30%, regardless of the flesh color and the production system. TE was significantly higher in organically grown potatoes (raw and cooked in a steamer) than in conventionally grown potatoes. TE and AA contents showed a significant positive correlation, but only in potatoes from the organic system [R2 = 0.686]. By contrast, the positive correlation between TE and TPs was observed regardless of the production system. Therefore, we have identified the effects of farming system, cooking method, and flesh color on the contents of bioactive compounds in potato tubers.

Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.

Directory of Open Access Journals (Sweden)

Magdalena Grudzińska

Full Text Available We investigated the effect of cultivation system (conventional or organic, cooking method, and flesh color on the contents of ascorbic acid (AA and total phenolics (TPs, and on total antioxidant activity (Trolox equivalents, TE in Solanum tuberosum (potato tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional systems, at the experimental station in 2012 and 2013. The analysis showed that organically grown potatoes with creamy, light yellow, and yellow flesh had significantly higher TPs than did potatoes grown conventionally. Flesh color and cooking method also affected AA. The greatest losses of AA occurred in yellow-fleshed potatoes grown conventionally and cooked in the microwave; such losses were not observed in potatoes grown organically. A dry cooking method (baking in a microwave increased the TP contents in potatoes by about 30%, regardless of the flesh color and the production system. TE was significantly higher in organically grown potatoes (raw and cooked in a steamer than in conventionally grown potatoes. TE and AA contents showed a significant positive correlation, but only in potatoes from the organic system [R2 = 0.686]. By contrast, the positive correlation between TE and TPs was observed regardless of the production system. Therefore, we have identified the effects of farming system, cooking method, and flesh color on the contents of bioactive compounds in potato tubers.

Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

Science.gov (United States)

Turp, Gulen Yildiz

2016-11-01

The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio.

Science.gov (United States)

Woo, Koan Sik; Kim, Hyun-Joo; Lee, Ji Hae; Ko, Jee Yeon; Lee, Byong Won; Lee, Byoung Kyu

2018-03-01

This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley ( Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0~184.0 rapid visco units (RVU)], trough (130.0~116.2 RVU), final (252.0~221.8 RVU), and setback viscosity (57.0~37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31~136.01%) and swelling power (162.37~127.58%) decreased as amounts of barley increases, however the water solubility (5.35~6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.

Science.gov (United States)

Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M

2014-06-01

The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (Pcooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (Pcooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×10(6)/g dry matter) compared to raw steaks (216.4AU×10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×10(6)/g dry matter. Copyright © 2014 Elsevier Ltd. All rights reserved.

Patient Satisfaction With Postpartum Teaching Methods.

Science.gov (United States)

Wagner, Debra L; Washington, Cynthia

2016-01-01

Postpartum discharge instructions are a crucial part of a mother's birth experience. Finding the method to provide those discharge instructions in a manner that increases the mother's satisfaction with her hospital experience is important. This quasi-experimental study examined the relationship between new mothers' interaction with nurses providing postpartum instructions by the traditional and class methods and their satisfaction with discharge teaching. The results indicated new mothers were satisfied with both methods of discharge teaching; however, they were more likely to report stronger agreement with overall satisfaction with the traditional method of discharge teaching than with attending the discharge class.

Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.

Science.gov (United States)

Tian, Jinhu; Chen, Jianle; Lv, Feiyan; Chen, Shiguo; Chen, Jianchu; Liu, Donghong; Ye, Xingqian

2016-04-15

The effects of domestic cooking methods (boiling, baking, steaming, microwaving, frying, and stir-frying) and a new cooking method (air-frying) on the composition of phytochemicals (phenolics, anthocyanins, and carotenoids) and the antioxidant activity in purple-fleshed potatoes were investigated. Compared with raw potatoes, reductions of 23.59-90.42%, 7.09-72.44%, 7.45-83.15%, and 20.15-76.16% in the vitamin C, total phenolic, anthocyanin and carotenoid contents, respectively, was observed after cooking. Decreases of 7.88%, 21.55%, 22.48, 6.31%, and 61.38% in DPPH radical-scavenging activity was also observed after boiling, steaming, baking, microwaving and stir-frying, respectively, whereas an increase of 30.52% was noted after air-frying. A correlation analysis revealed that the antioxidant activity was in accordance with the total phenolic content and that this activity showed the lowest correlation with the vitamin C content. Among all of the cooking methods investigated in this study, stir-frying retained only slight levels of the phytochemicals and antioxidant activity observed in raw potatoes, whereas steaming and microwaving were able to retain most of the health-promoting compounds found in raw potatoes and may thus be suitable methods for cooking potatoes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of cooking methods on starch and sugar composition of sweetpotato storage roots

Science.gov (United States)

Sweet potato has rich nutrition, good ecological adaptability and high yield. There was a lack of knowledge about the relationship among cooking methods, sugar components and cultivars. The objective of this study was to determine sugar composition of four sweet potato cultivars under three cooking ...

Effect of cooking methods on the micronutrient profile of selected ...

African Journals Online (AJOL)

Effect of cooking methods on the micronutrient profile of selected vegetables: okra fruit ( Abelmoshcus esculentus ), fluted pumpkin ( Telfairia occidentalis ), African spinach ( Amarantus viridis ), and scent leaf ( Ocumum gratissimum.

EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

OpenAIRE

Thanaa Shehab

2016-01-01

Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some con...

Comparison of vitamin losses in vegetables due to various cooking methods.

Science.gov (United States)

Rumm-Kreuter, D; Demmel, I

1990-01-01

Preparing vegetables with heat the contents of their constituents will change to a various extent. Particularly the water-soluble and the heat-sensitive vitamins are affected. At an early stage the vitamin C losses were investigated, because of vitamin C's indicating function for oxidation and leaching-out processes (1, 2, 7, 11-13, 15, 17). The degree of vitamin losses is influenced by various factors, for example the type of food, variety of vegetables, the way of cutting, preparation, duration and method of cooking. The influence of the various cooking methods with regard to the losses of certain water-soluble vitamins will be discussed.

Heterocyclic amines content of meat and fish cooked by Brazilian methods.

Science.gov (United States)

Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

2010-02-01

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography-mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil.

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).

Science.gov (United States)

Hosseini, Hedayat; Mahmoudzadeh, Maryam; Rezaei, Masoud; Mahmoudzadeh, Leila; Khaksar, Ramin; Khosroshahi, Nader Karimian; Babakhani, Aria

2014-04-01

In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, K, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods. Copyright © 2013 Elsevier Ltd. All rights reserved.

Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.

Science.gov (United States)

Barrington, P J; Baker, R S; Truswell, A S; Bonin, A M; Ryan, A J; Paulin, A P

1990-03-01

Mutagen production was examined in lamb and beef in relation to certain common household cooking methods. Mutagenicity was assessed, after extraction of the basic fraction of cooked meat samples, using Salmonella typhimurium strain TA1538 with added rat-liver S-9 homogenate. Little or no mutagenicity was found in barbecued lamb chops, in microwave-cooked lamb chops, sirloin steak, leg of lamb, or rolled beef loaf, in roasted leg of lamb or rolled beef loaf, in stewed blade steak or in boiled chuck steak. However, the basic fraction from well-done, edible fried or grilled meat contained mutagenic activity equivalent to approximately 30,000 TA1538 revertants/100 g cooked meat. It was found tht the mutagenic activity of grilled lamb chops, sirloin and rump steaks was directly related to the average surface temperatures attained during cooking. Use of butter as a frying medium was particularly associated with higher mutagenicity in meat samples. Fried meats (rump and fillet steaks) generally yielded higher mutagenic activity than did grilled meats (rump steak, lamb chops) at comparable temperatures of the cooking medium. Using similar cooking procedures, lamb did not differ markedly from beef in mutagenic activity.

Effect of irradiation and cooking methods on ascorbic acid levels of four potato cultivars

International Nuclear Information System (INIS)

Shirsat, S.G.; Thomas, Paul

1998-01-01

The changes in reduced and total ascorbic acid (AA) contents in control and in tubers irradiated to 100 Gy gamma rays for sprout inhibition were studied by HPLC and iodophenol titrimetry methods in four potato cultivars as a function of storage at 15 degC and after cooking by different methods. Both reduced and total ascorbic acid levels decreased in control tubers during the first 3 months in storage recording respectively 22 to 35% and 26 to 45% losses depending on the cultivar. Irradiated tubers recorded additional losses of 5 to 10% and 6.5 to 13%, respectively in reduced and total ascorbic acid levels during the same period but remained in good marketable conditions. Cooking of tubers in boiling water showed maximum loss in vitamin C content, whereas pressure and microwave cooking recorded least losses. The magnitude of losses in reduced and total vitamin C during cooking was comparable in control and in irradiated tubers. (author)

Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women.

Science.gov (United States)

Liu, Gang; Zong, Geng; Hu, Frank B; Willett, Walter C; Eisenberg, David M; Sun, Qi

2017-08-01

This study examined different cooking methods for red meats in relation to type 2 diabetes (T2D) risk among U.S. women who consumed red meats regularly (≥2 servings/week). We monitored 59,033 women (1986-2012) aged 30-55 years and free of diabetes, cardiovascular disease, and cancer at baseline when information on frequency of different cooking methods for red meats, including broiling, barbequing, roasting, pan-frying, and stewing/boiling, was collected. During 1.24 million person-years of follow-up, we documented 6,206 incident cases of T2D. After multivariate adjustment including red meat cooking methods, total red meat and processed red meat intake were both associated with a monotonically increased T2D risk (both P trend cooking methods were further mutually adjusted. Independent of total red meat consumption, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, may further increase diabetes risk among regular meat eaters. © 2017 by the American Diabetes Association.

The energetic significance of cooking.

Science.gov (United States)

Carmody, Rachel N; Wrangham, Richard W

2009-10-01

While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein, and lipid, and we therefore consider plant and animal foods separately. Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defence against pathogens. If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking. We suggest that if non-thermal processing methods such as pounding were used by Lower Palaeolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by non-thermal processing, including the relatively complete gelatinisation of starch, efficient denaturing of proteins, and killing of food borne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

Science.gov (United States)

Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

2005-03-01

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch).

Science.gov (United States)

Marimuthu, K; Thilaga, M; Kathiresan, S; Xavier, R; Mas, R H M H

2012-06-01

The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean.

Science.gov (United States)

Güzel, Demet; Sayar, Sedat

2012-02-01

The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P < 0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues

Directory of Open Access Journals (Sweden)

A Javadi

2011-11-01

Full Text Available The purpose of this study was to determine the effects of different cooking processes such as boiling, roasting and microwaving on enrofloxacin residues in muscle, liver and gizzard tissues of broiler chickens. Each of chicks was fed by routine diet and water with %0.05 of enrofloxacine for consecutive 5 days .Then; three locations including breast muscle, liver and gizzard were sampled aseptically from each carcass. Enrofloxacin residue was analyzed using microbial method by plates seeded with Escherichia coli. After doing different phases of the test on raw samples, the positive raw samples cooked by various cooking procedures and we surveyed cooked samples with similar method again for present of residue. The results were show reduction in concentration of enrofloxacin residue after different cooking processes. The most reduction of the residue in cooked meat and gizzard samples related to boiling process and roasting process for cooked liver samples and the highest detectable amount of residue belonged to microwaving process in all cooked samples. Regarding to the results of this study, we can conclude that cooking processes can’t annihilate total amounts of these drug and it can only decrease their amounts and the most of residue in boiling process excreted from tissue to cooking fluid.

Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties of Momordica charantia and Moringa oleifera

Directory of Open Access Journals (Sweden)

Sarasvathy Subramaniam

2017-01-01

Full Text Available The current study compares antioxidant activities, total phenolic content (TPC, vitamin C content, and antiglycemic properties of Momordica charantia (small bitter gourd and Moringa oleifera (drumstick leaves before and after subjecting to boiling and microwave heating for different durations. Both cooking methods enhanced the antioxidant activity and vitamin C content in the vegetables studied when cooked for five minutes and these properties declined when the cooking time was prolonged to 20 minutes. Cooking also retained or slightly improved the α-glucosidase enzyme inhibition activity of the vegetables; however, it reduced the ability of the vegetable extracts to inhibit α-amylase enzyme activity. The antioxidant activities were positively correlated with the TPC and vitamin C content in the vegetable extracts tested. The present study also evaluated the insulin-like properties (stimulation of adipogenesis of selected vegetable extracts (five minutes microwaved. 3T3-L1 adipocytes treated with small bitter gourd extract significantly stimulated lipogenesis (in the absence of insulin compared to drumstick leaves. Thus, the finding of this study negates the belief that cooking will reduce the nutritional value of the vegetables and also suggested that appropriate cooking method and duration for different vegetables could be selected to improve or preserve their nutritional value.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods.

Science.gov (United States)

Kim, Honggyun; Do, Hyun Wook; Chung, Heajung

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method ( p chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

Future Smart Cooking Machine System Design

Directory of Open Access Journals (Sweden)

Dewi Agushinta R.

2013-11-01

Full Text Available There are many tools make human task get easier. Cooking has become a basic necessity for human beings, since food is one of basic human needs. Until now, the cooking equipment being used is still a hand tool. However everyone has slightly high activity. The presence of cooking tools that can do the cooking work by itself is now necessary. Future Smart Cooking Machine is an artificial intelligence machine that can do cooking work automatically. With this system design, the time is minimized and the ease of work is expected to be achieved. The development of this system is carried out with System Development Life Cycle (SDLC methods. Prototyping method used in this system is a throw-away prototyping approach. At the end of this research there will be produced a cooking machine system design including physical design engine and interface design.

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

Science.gov (United States)

Liao, G Z; Wang, G Y; Xu, X L; Zhou, G H

2010-05-01

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Retention and removal 137Cs in Japanese catfish (Silurus asotus Linnaeus) in dressing and cooking method

International Nuclear Information System (INIS)

Malek, M.A.; Nakahara, N.; Nakamura, R.

2004-01-01

Japanese catfish contaminated by 137 Cs have been used to investigate how the dressing and cook-ing method affect the removal of radioactivity from the fish. During the dressing, 6.0% of the initial 137 Cs activity was removed by washing the live fish, further 30.3% of the activity relative to washed fish was removed by discarding the non-edible body parts (skeletons, fins, visceral mass, liver, kidney etc.) and washing the chopped fish. Fish curry was cooked using various spices, green-stuffs and vegetable oil following a method commonly used in South East and East Asian countries. The cooking process removed a further 61.6% of the 137 Cs activity relative to the activity in dressed fish. Taken together, this normal domestic fish dressing and culinary process removed 74.7% of the initial 137 Cs activity present in the live fish. During the cook-ing, the radioactivity removed from the fish pieces was found to distributed over the ingredients of the curry. The cooked fish pieces retained an average, 38.5% of the radioactivity present in the dressed raw fish pieces. Among the ingredients, the gravy was found to contain an average of 34.8% of the activity of the dressed fish. The activity in green-stuffs was found to vary from 4.0% (in cauliflower) to 7.2% (in potato). It may be concluded that normal home preparation and culinary processes removed the radio-activity from the fish to a great extent. In addition, discarding the gravy and green-stuffs of the curry further reduce the radioactivity intake into the human body. (author)

Cooking quality of upland and lowland rice characterized by different methods

Directory of Open Access Journals (Sweden)

Diva Mendonça Garcia

2011-06-01

Full Text Available Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer, and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but the highest viscosity peaks were observed for BRS Alvorada, IRGA 417, and SCS BRS Piracema among the irrigated cropping system samples. In general, distinct grain characteristics were observed between upland and irrigated samples by cluster analysis. The majority of the upland cultivars showed soft and loose grains with adequate cooking quality confirmed by sensory tests. Most of the irrigated cultivars, however, presented soft and sticky grains. Different methodologies allowed to improve the construction of the culinary profile of the varieties studied.

What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

Science.gov (United States)

Wolfson, Julia A; Bleich, Sara N; Smith, Katherine Clegg; Frattaroli, Shannon

2016-02-01

Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region.

Science.gov (United States)

Neff, Margaret R; Bhavsar, Satyendra P; Braekevelt, Eric; Arts, Michael T

2014-12-01

Fish is often promoted as a healthy part of the human diet due its high content of long chain n-3 polyunsaturated fatty acids (LC-PUFA). Previous studies have shown that cooked fish can have different fatty acid profiles than raw fillets, depending on the cooking method and fish species. In this study, the fatty acid content of broiled, baked or fried skinless, boneless fillets of four fish species from the tributaries of the Great Lakes, or connecting rivers, was compared to fatty acid profiles in raw sections from the same fillet. Cooking treatments had little effect on n-3 fatty acid content; however, fried treatments generally had higher n-6 and MUFA content, which is likely a result of the cooking oil used (canola). Broiling or baking is generally the most healthy option presented in this study, as these methods result in lower levels of less-favourable fatty acids; however, the choice of cooking oil may also influence the overall fatty acid content in cooked fish. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Reduction of aflatoxin-beta/sub 1/ and ochratoxin-A levels in polished basmati rice (oryza sativa linn.) by different cooking methods

International Nuclear Information System (INIS)

Hussain, A.; Luttfullah, G.

2009-01-01

Rice (Oryza sativa Linn) is one of the basic diets of Pakistan. The aim of present study was to evaluate the effect of different cooking methods on the levels of aflatoxin-B/sub 1/ (AFB.) and ochratoxin-A (OTA). For this purpose the rice samples were artificially contaminated with AFB1 and ochratoxin-A (OTA) individually and simultaneously. The samples were then submitted to three different cooking methods i.e. normal cooking, cooking in an excess of water and in a microwave oven. After treatment, the both toxins were determined by thin layer chromatography (TLC) technique. The highest myco toxin reductions were observed when rice samples cooked in excess water (87.5 % for AFB1 and 86.6 % for OTA), followed by normal cooking (84.0 % for AFB, and 83.0 % for OTA) and microwave oven cooking (72.5 % for AFB1 and 82.4 % for OTA). The samples artificially contaminated with both AFB1 and OTA, the highest reductions were also observed for rice cooked in excess water (87.5 and 83.0 %) than cooked by normal cooking (82.5 and 766 %), and by microwave oven cooking (77.6 and 75.9 %). The rates of toxin reduction were relatively lower in samples artificially simultaneously contaminated with AFB1 and OTA, than the rice samples contaminated with AFB. and OTA individually. (author)

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon.

Science.gov (United States)

Soladoye, O P; Shand, P; Dugan, M E R; Gariépy, C; Aalhus, J L; Estévez, M; Juárez, M

2017-09-01

This study aimed to examine the influence of cooking methods and pre-determined refrigerated storage days on the production of lipid oxidation (TBARS), protein oxidation (PROTOX) and heterocyclic aromatic amines (HAA) in bacon. Forty-four pork bellies selected from pigs varying in breed, sex and diets to introduce variability in composition were processed as bacon. Sliced-bacon was stored at 4°C either for 2 or 28days and these storage groups were cooked either with microwave or frying pan. Microwave led to significantly higher PROTOX (P0.05) by the cooking methods and storage times. Similarly, the fatty acid composition of pork belly did not significantly influence the production of HAA, TBARS and PROTOX produced in bacon during cooking. Overall, microwave cooking had lesser impact on the production of carcinogenic compounds in bacon with only minor impact on sensory attributes. Copyright © 2017. Published by Elsevier Ltd.

Comparative study of different cooking methods on nutritional attributes and fatty acid profile of chicken meat

International Nuclear Information System (INIS)

Hussain, A. I.; Chatha, S. A. S.; Iqbal, T.; Zahoor, A. F.; Arshad, M. U.; Afzal, S.

2013-01-01

The effects of different cooking methods (boiling, grilling, frying and microwave roasting) on the nutritional quality of chicken meat were assessed by measuring quality parameters i.e. moisture, ash, protein, fat and fiber contents. The fatty acid composition of chicken fat was analyzed by GC-FID. The chicken fat was found to contain high levels of oleic acid (38.0-47.3%) followed by linolenic acid (13.3-28.0%) and palmitic acid (2.0-13.6%). Different cooking methods exhibited significant effect (p<=0.05) on the fatty acid composition and other nutritional parameters of meat samples. Generally, fried meat had lower saturated fatty acid contents. It can be concluded from this study that boiling and frying are healthy cooking practices while grilling and microwave roasting show some negative effects. (author)

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

Science.gov (United States)

Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

2014-05-01

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.

Science.gov (United States)

Kendirci, Perihan; Icier, Filiz; Kor, Gamze; Onogur, Tomris Altug

2014-06-01

Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. Copyright © 2014 Elsevier Ltd. All rights reserved.

Combined IR imaging-neural network method for the estimation of internal temperature in cooked chicken meat

Science.gov (United States)

Ibarra, Juan G.; Tao, Yang; Xin, Hongwei

2000-11-01

A noninvasive method for the estimation of internal temperature in chicken meat immediately following cooking is proposed. The external temperature from IR images was correlated with measured internal temperature through a multilayer neural network. To provide inputs for the network, time series experiments were conducted to obtain simultaneous observations of internal and external temperatures immediately after cooking during the cooling process. An IR camera working at the spectral band of 3.4 to 5.0 micrometers registered external temperature distributions without the interference of close-to-oven environment, while conventional thermocouples registered internal temperatures. For an internal temperature at a given time, simultaneous and lagged external temperature observations were used as the input of the neural network. Based on practical and statistical considerations, a criterion is established to reduce the nodes in the neural network input. The combined method was able to estimate internal temperature for times between 0 and 540 s within a standard error of +/- 1.01 degree(s)C, and within an error of +/- 1.07 degree(s)C for short times after cooking (3 min), with two thermograms at times t and t+30s. The method has great potential for monitoring of doneness of chicken meat in conveyor belt type cooking and can be used as a platform for similar studies in other food products.

Data preprocessing methods of FT-NIR spectral data for the classification cooking oil

Science.gov (United States)

Ruah, Mas Ezatul Nadia Mohd; Rasaruddin, Nor Fazila; Fong, Sim Siong; Jaafar, Mohd Zuli

2014-12-01

This recent work describes the data pre-processing method of FT-NIR spectroscopy datasets of cooking oil and its quality parameters with chemometrics method. Pre-processing of near-infrared (NIR) spectral data has become an integral part of chemometrics modelling. Hence, this work is dedicated to investigate the utility and effectiveness of pre-processing algorithms namely row scaling, column scaling and single scaling process with Standard Normal Variate (SNV). The combinations of these scaling methods have impact on exploratory analysis and classification via Principle Component Analysis plot (PCA). The samples were divided into palm oil and non-palm cooking oil. The classification model was build using FT-NIR cooking oil spectra datasets in absorbance mode at the range of 4000cm-1-14000cm-1. Savitzky Golay derivative was applied before developing the classification model. Then, the data was separated into two sets which were training set and test set by using Duplex method. The number of each class was kept equal to 2/3 of the class that has the minimum number of sample. Then, the sample was employed t-statistic as variable selection method in order to select which variable is significant towards the classification models. The evaluation of data pre-processing were looking at value of modified silhouette width (mSW), PCA and also Percentage Correctly Classified (%CC). The results show that different data processing strategies resulting to substantial amount of model performances quality. The effects of several data pre-processing i.e. row scaling, column standardisation and single scaling process with Standard Normal Variate indicated by mSW and %CC. At two PCs model, all five classifier gave high %CC except Quadratic Distance Analysis.

[Job Satisfaction of Young Professionals in Health Care].

Science.gov (United States)

Ulrich, Gert; Homberg, Angelika; Karstens, Sven; Goetz, Katja; Mahler, Cornelia

2017-05-29

Background Job satisfaction in health care is currently important in view of workforce shortage in the health care area. The purpose of this study was to evaluate job satisfaction in young health professionals and to identify factors possibly influencing overall job satisfaction. Methods About one year after graduating from vocational training, a total of 579 graduates from various health care professions [Nursing (N), Nursing and Geriatric Nursing; Therapy (TP), Physical therapy and Logopaedics; Diagnostics (D), Diagnostic Radiography and Biomedical Science], were invited to participate in an online-survey. Job satisfaction was assessed with the 10-item Warr-Cook-Wall (WCW) job satisfaction questionnaire. Descriptive analysis of the WCW was performed, and the impact of various factors on job satisfaction was determined by stepwise linear regression analysis. Results In total, 189 graduates (N, n=121; TP, n=32; D, n=36) were included in data analysis (32.6% response rate). Overall job satisfaction in all young professionals was 4.9±1.6 (mean±SD) and was slightly higher in TP (5.4±1.4) compared with N (4.7±1.6) and D (5.0±1.5), respectively. Highest satisfaction was identified with "colleagues" and lowest satisfaction with "income" was identified in all professional groups. Colleagues and fellow workers showed the highest score of association regarding overall job satisfaction in regression analysis. Conclusions As a whole, our data suggest good to very good satisfaction in various WCW items of job satisfaction. "Colleagues" were shown to have a high impact on job satisfaction. To improve the attractiveness of job profiles in health care, the presented results may provide a valuable input regarding workforce shortage. © Georg Thieme Verlag KG Stuttgart · New York.

Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

Science.gov (United States)

Yildiz Turp, Gulen; Icier, Filiz; Kor, Gamze

2016-04-01

The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating. Copyright © 2015 Elsevier Ltd. All rights reserved.

Low-temperature cooking of beef

DEFF Research Database (Denmark)

Mortensen, Louise Mørch

. The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs......Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-time sous-vide-cooking of meat. This method is increasingly used, especially in high-end restaurants, where it receives much praise from leading chefs worldwide. Sous-vide-cooking uses vacuum-packaging of the meat and preparation in thermostated water-baths at temperatures between 54°C and 65°C for periods...

Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a Consensus Decision-Making Model

Directory of Open Access Journals (Sweden)

Xiao Tan

2017-02-01

Full Text Available Persistent organic pollutants (POPs pose serious threats to human health. Increasing attention has been paid to POPs to protect the environment and prevent disease. Humans are exposed to POPs through diet (the major route, inhaling air and dust and skin contact. POPs are very lipophilic and hydrophobic, meaning that they accumulate in fatty tissues in animals and can biomagnify. Humans can therefore be exposed to relatively high POP concentrations in food of animal origin. Cooking animal products can decrease the POP contents, and different cooking methods achieve different reduction rates. Here, a consensus decision-making model with interval preference relations is used to prioritize cooking methods for specific animal products in terms of reducing POP concentrations. Two consistency mathematical expressions (I-consistency and I I -consistency are defined, then the ideal interval preference relations are determined for the cooking methods with respect to different social choice principles. The objective is to minimize disparities between individual judgments and the ideal consensus judgment. Consistency is used as a constraint to determine the rationality of the consistency definitions. A numerical example indicated that baking is the best cooking method for decreasing POP concentrations in grass carp. The I-consistency results were more acceptable than the I I -consistency results.

Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a Consensus Decision-Making Model.

Science.gov (United States)

Tan, Xiao; Gong, Zaiwu; Huang, Minji; Wang, Zhou-Jing

2017-02-14

Persistent organic pollutants (POPs) pose serious threats to human health. Increasing attention has been paid to POPs to protect the environment and prevent disease. Humans are exposed to POPs through diet (the major route), inhaling air and dust and skin contact. POPs are very lipophilic and hydrophobic, meaning that they accumulate in fatty tissues in animals and can biomagnify. Humans can therefore be exposed to relatively high POP concentrations in food of animal origin. Cooking animal products can decrease the POP contents, and different cooking methods achieve different reduction rates. Here, a consensus decision-making model with interval preference relations is used to prioritize cooking methods for specific animal products in terms of reducing POP concentrations. Two consistency mathematical expressions ( I -consistency and I I -consistency) are defined, then the ideal interval preference relations are determined for the cooking methods with respect to different social choice principles. The objective is to minimize disparities between individual judgments and the ideal consensus judgment. Consistency is used as a constraint to determine the rationality of the consistency definitions. A numerical example indicated that baking is the best cooking method for decreasing POP concentrations in grass carp. The I -consistency results were more acceptable than the I I -consistency results.

Quality factors in beef, pork, and lamb cooked by microwaves.

Science.gov (United States)

Korschgen, B M; Baldwin, R E; Snider, S

1976-12-01

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

Job satisfaction of primary care physicians in Switzerland: an observational study.

Science.gov (United States)

Goetz, Katja; Jossen, Marianne; Szecsenyi, Joachim; Rosemann, Thomas; Hahn, Karolin; Hess, Sigrid

2016-10-01

Job satisfaction of physicians is an important issue for performance of a health care system. The aim of the study was to evaluate the job satisfaction of primary care physicians in Switzerland and to explore associations between overall job satisfaction, individual characteristics and satisfaction with aspects of work within the practice separated by gender. This cross-sectional study was based on a job satisfaction survey. Data were collected from 176 primary care physicians working in 91 primary care practices. Job satisfaction was measured with the 10-item Warr-Cook-Wall job satisfaction scale. Stepwise linear regression analysis was performed for physicians separated by gender. The response rate was 92.6%. Primary care physicians reported the highest level of satisfaction with 'freedom of working method' (mean = 6.45) and the lowest satisfaction for 'hours of work' (mean = 5.38) and 'income' (mean = 5.49). Moreover, some aspects of job satisfaction were rated higher by female physicians than male physicians. Within the stepwise regression analysis, the aspect 'opportunity to use abilities' (β = 0.644) showed the highest association to overall job satisfaction for male physicians while for female physicians it was income (β = 0.733). The presented results contribute to an understanding of factors that influence levels of satisfaction of female and male physicians. Therefore, research and intervention about job satisfaction should consider gender as well as the stereotypes that come along with these social roles. © The Author 2016. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety

Science.gov (United States)

Resistant starch (RS) has properties which may provide health benefits. We conducted a study to determine the contributions of cultivar, cooking method and service temperature on the RS contents of potatoes (Solanum tuberosum L.). We hypothesized that the RS content would vary by variety, cooking me...

A novel method to analyze social transmission in chronologically sequenced assemblages, implemented on cultural inheritance of the art of cooking.

Directory of Open Access Journals (Sweden)

Sven Isaksson

Full Text Available Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations. Applying our method to the data from the cook books revealed that overall, there is a clear continuity in cooking over the ages--cooking is knowledge that is passed down through generations, not something (re-invented by each generation on its own. Looking at three main categories of ingredients separately (spices, animal products and vegetables, however, disclosed that all ingredients do not change according to the same pattern. While choice of animal products was very conservative, changing completely sequentially, changes in the choices of spices, but also of vegetables, were more unbounded. We hypothesize that this may be due a combination of fashion fluctuations and changes in availability due to contact with the Americas during our study time period. The presented method is also usable on other assemblage type data, and can thus be of utility for analyzing sequential archaeological data from the same area or other similarly organized material.

A Novel Method to Analyze Social Transmission in Chronologically Sequenced Assemblages, Implemented on Cultural Inheritance of the Art of Cooking

Science.gov (United States)

Isaksson, Sven; Funcke, Alexander; Envall, Ida; Enquist, Magnus; Lindenfors, Patrik

2015-01-01

Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations. Applying our method to the data from the cook books revealed that overall, there is a clear continuity in cooking over the ages – cooking is knowledge that is passed down through generations, not something (re-)invented by each generation on its own. Looking at three main categories of ingredients separately (spices, animal products and vegetables), however, disclosed that all ingredients do not change according to the same pattern. While choice of animal products was very conservative, changing completely sequentially, changes in the choices of spices, but also of vegetables, were more unbounded. We hypothesize that this may be due a combination of fashion fluctuations and changes in availability due to contact with the Americas during our study time period. The presented method is also usable on other assemblage type data, and can thus be of utility for analyzing sequential archaeological data from the same area or other similarly organized material. PMID:25970578

A novel method to analyze social transmission in chronologically sequenced assemblages, implemented on cultural inheritance of the art of cooking.

Science.gov (United States)

Isaksson, Sven; Funcke, Alexander; Envall, Ida; Enquist, Magnus; Lindenfors, Patrik

2015-01-01

Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations. Applying our method to the data from the cook books revealed that overall, there is a clear continuity in cooking over the ages--cooking is knowledge that is passed down through generations, not something (re-)invented by each generation on its own. Looking at three main categories of ingredients separately (spices, animal products and vegetables), however, disclosed that all ingredients do not change according to the same pattern. While choice of animal products was very conservative, changing completely sequentially, changes in the choices of spices, but also of vegetables, were more unbounded. We hypothesize that this may be due a combination of fashion fluctuations and changes in availability due to contact with the Americas during our study time period. The presented method is also usable on other assemblage type data, and can thus be of utility for analyzing sequential archaeological data from the same area or other similarly organized material.

Cooking and Society

OpenAIRE

Teplá, Hedvika

2012-01-01

The bachelor thesis "Cooking and Society" focuses on cooking, a process of food preparation. The thesis analyzes cooking as a leisure activity, type of housework and it also discusses the relation between cooking and cultural identity. It focuses on the importance of national and ethnic cuisine and deals with the differences in cooking influenced by religion and social stratification. The thesis also deals with the acquisition of cooing skills and transgeneral transfer of cooking skills. It d...

Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

Science.gov (United States)

Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

2005-12-01

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P satisfaction, and beef loyalists benefited the most from providing cooking instructions.

Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis.

Science.gov (United States)

Jiang, N; Fang, W; Gu, A P; Yuan, J Z; Yang, X X; Lin, A W; Ni, Z H; Qian, J Q

2015-09-01

Hyperphosphatemia is an independent predictor for cardiovascular and all-cause mortality in patients undergoing peritoneal dialysis (PD). The study aimed to investigate the effect of dietary intervention on reducing serum phosphate concentration in hyperphosphatemic PD patients. In this single-center clinical trial, 97 prevalent PD patients with serum phosphate concentration ≥ 1.6 mmol/l were allocated to the intervention (n = 48) or control (n = 49) group and followed up for 1 year. In addition to phosphate binder (calcium carbonate) therapy, patients in the intervention group were intensively educated to reduce phosphate-rich food intake and improve cooking methods. While stable in the control group (1.97 ± 0.20 to 1.94 ± 0.35 mmol/l, p > 0.05), the serum phosphate concentration decreased significantly in the intervention group (1.98 ± 0.28 to 1.65 ± 0.33 mmol/l, p = 0.015) concurrently with the drop in dietary phosphate intake (13.03 ± 3.39 to 10.82 ± 3.00 mg/kg ideal body weight/day, p = 0.001). Moreover, after 6 months of intervention, fewer patients needed to use calcium carbonate (from 64.6% to 41.5%, p = 0.029) and the medicine dose reduced significantly (from 2.25 (0, 3.94) to 0 (0, 1.50) g/day, p cooking methods attenuated hyperphosphatemia in PD patients. It suggests that regular assessment of dietary phosphate intake and modification of diet recipe and cooking methods are essential for hyperphosphatemia treatment in PD patients in addition to phosphate binder therapy. Copyright © 2015 Elsevier B.V. All rights reserved.

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

Science.gov (United States)

Wheeler, T L; Shackelford, S D; Koohmaraie, M

1998-11-01

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

Public perceptions of cooking and the implications for cooking behaviour in the USA.

Science.gov (United States)

Wolfson, Julia A; Smith, Katherine Clegg; Frattaroli, Shannon; Bleich, Sara N

2016-06-01

Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Nationally representative web-based survey of US adults. US adults aged ≥18 years. Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR=0·52, Pcooking (OR=0·68, P=0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

Effect of simple cook and defatten processing method on the protein ...

African Journals Online (AJOL)

The cooked-defatted diet (CDD) and casilan diet (CAD) supported growth while Nitrogen-free diet (NFD), raw diet (RD) and cooked diet (CD) did not support growth. The protein efficiency ratio (PER), net protein utilization (NPU), apparent and true digestibility of the raw diets were very low (-4.01 ± 1.66, 48.35 ± 7.64, 44.90 ...

Effect of cooking methods on available and unavailable ...

African Journals Online (AJOL)

STORAGESEVER

2008-08-18

Aug 18, 2008 ... treatment. Key words: Legume grains, available and unavailable carbohydrates, cooking, autoclaving. INTRODUCTION. Grain legumes are foodstuffs of great nutritional signifi- cance to .... amount of disaccharide sucrose, accounting for 3.76 g/100 .... organoleptic properties of food (Tharanathan and.

[Job satisfaction and organizational culture as predictors of absenteeism].

Science.gov (United States)

Mendoza Llanos, Rodolfo

2015-08-01

Absenteeism caused by sick leaves generates an important economic burden. To determine if job satisfaction, psychological climate, hierarchic level and age are predictors of absenteeism caused by sick leaves. FOCUS-93 survey that measures organizational culture and the satisfaction scale of Warr, Cook and Wall were distributed to 1387 workers of a hospital and answered by 874. Absenteeism data was obtained from the justified absenteeism registry of the Chilean Health Services. Absenteeism is influenced by job satisfaction and organizational culture. Age has no influence. Hierarchic level has a negative influence on absenteeism among men and a negligible effect among women. Those workers that are not satisfied with their work have higher rates of absenteeism.

Cooking in prison – from crook to cook

DEFF Research Database (Denmark)

Kjær Minke, Linda

2014-01-01

thinking about, purchasing, and preparing food. Overall, prisoners reported being very pleased with self-catering systems. Prisoners also stressed the importance of making healthy food although some prisoners felt they lacked cooking skills. In addition, study data describe and explores prisoner food...... groups, which are formed for economic and social reasons. The food-groups are understood as arenas for group solidarity, and opportunities to measure access, or lack thereof, to capital and resources. Self-catering supports prisoners’ responsibility, need for autonomy and improves prisoners’ cooking...... abilities and personal resources. During incarceration few roles are available for prisoner. The self-catering system offers the role as a cook which offers an opportunity for identity realignment from crook to cook....

The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process.

Science.gov (United States)

Shi, Jianbin; Yang, Qiulin; Lin, Lu

2014-04-15

This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31% of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1→4)-β-D-xylopyranose backbones substituted with α-l-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking without salt

Science.gov (United States)

... this page: //medlineplus.gov/ency/patientinstructions/000760.htm Cooking without salt To use the sharing features on ... other dishes to add zest. Try Salt-free Cooking Explore cooking with salt substitutes. Add a splash ...

A Study on the Relationship between Cooking Properties of Adzuki Bean and Storage Conditions

OpenAIRE

Hayakawa, Isao; Breene, William M.; 早川, 功

1982-01-01

Adzuki bean (Phaseolus angularis) has been used for many cooking purposes in Japan. The basic method for adzuki bean cooking is heating in the presence of moisture, it seems that the differences of moisture content between the beans before cooking and between cooking methods have influence on the qualities of cooking products. But there is a general complaint about the poor cooking properties of these beans. Since the cooking properties depend, both on the moisture contents of bean before coo...

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: steam-assisted hybrid oven versus convection ovens.

Science.gov (United States)

Isleroglu, Hilal; Kemerli, Tansel; Özdestan, Özgül; Uren, Ali; Kaymak-Ertekin, Figen

2014-09-01

The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans. © 2014 Poultry Science Association Inc.

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

Science.gov (United States)

Zell, Markus; Lyng, James G; Cronin, Denis A; Morgan, Desmond J

2010-10-01

Cylindrical cores of beef semitendinosus (500g) were cooked in a combined ohmic/convection heating system to low (72 degrees C, LTLT) and high (95 degrees C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 degrees C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety. Hunter L-values showed that ohmically heated meat had significantly (pHTST)) relative to the control (56.85). No significant texture differences (p>/=0.05) were suggested by Warner-Bratzler peak load values (34.09, 36.37 vs. 35.19N). Cook loss was significantly (pHTST and the control were more comparable (6.09 and 7.71, respectively). These results demonstrate considerable potential for this application of ohmic heating for whole meats. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.

Science.gov (United States)

Schilling, M W; Radhakrishnan, V; Vizzier-Thaxton, Y; Christensen, K; Williams, J B; Joseph, P

2015-06-01

Stunning method (low atmospheric pressure stunning, LAPS and electrical stunning, ES), deboning time (0.75 h and 4 h), and cooking method (baking, frying, and sous vide) were evaluated for their impact on the descriptive sensory characteristics and consumer acceptability of breast meat (n=576, 144 birds per stunning × deboning time combination). Sensory evaluation was conducted by trained descriptive (n=8) and consumer (n=185) panels. On average, no differences (P>0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatment combinations. However, for oven-baking, the LAPS treatment that was deboned at 4 h was more acceptable (Pbaked chicken breast was highly acceptable preferred (Pcharacteristics when baked. © 2015 Poultry Science Association Inc.

Logic-based methods for optimization combining optimization and constraint satisfaction

CERN Document Server

Hooker, John

2011-01-01

A pioneering look at the fundamental role of logic in optimization and constraint satisfaction While recent efforts to combine optimization and constraint satisfaction have received considerable attention, little has been said about using logic in optimization as the key to unifying the two fields. Logic-Based Methods for Optimization develops for the first time a comprehensive conceptual framework for integrating optimization and constraint satisfaction, then goes a step further and shows how extending logical inference to optimization allows for more powerful as well as flexible

System and technique for ultrasonic determination of degree of cooking

Energy Technology Data Exchange (ETDEWEB)

Bond, Leonard J [Richland, WA; Diaz, Aaron A [W. Richland, WA; Judd, Kayte M [Richland, WA; Pappas, Richard A [Richland, WA; Cliff, William C [Richland, WA; Pfund, David M [Richland, WA; Morgen, Gerald P [Kennewick, WA

2007-03-20

A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

Cooking with Kids Positively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking

Science.gov (United States)

Lohse, Barbara

2013-01-01

Abstract Background: Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure. Methods: The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience. Results: Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with ηp 2 of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience. Conclusions: CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention. PMID:24320723

Simply Great Cooking Instruction. A Manual for Teaching Cooking to Non-Reading Students.

Science.gov (United States)

Sesto, Cameron

This manual presents a method of teaching cooking to nonreaders. The language of the method consists of visual symbols, such as drawings of bowls, spoons, and ingredients, and color. The "Simply Great" method consists of three basic formats: the one-step booklet, the full-page format, and the simply written for the student with some…

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.

Science.gov (United States)

Sinha, R; Rothman, N; Salmon, C P; Knize, M G; Brown, E D; Swanson, C A; Rhodes, D; Rossi, S; Felton, J S; Levander, O A

1998-04-01

Meats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are known mutagens and animal carcinogens, but their carcinogenic potential in humans has not been established. To investigate the association between HCAs and cancer, sources of exposure to these compounds need to be determined. Beef is the most frequently consumed meat in the United States and for this study we determined HCA values in beef samples cooked in ways to represent US cooking practices, the results of which can be used in epidemiological studies to estimate HCA exposure from dietary questionnaires. We measured five HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] in different types of cooked beef using solid-phase extraction and HPLC. Steak and hamburger patties were pan-fried, oven-broiled, and grilled/barbecued to four levels of doneness (rare, medium, well done or very well done), while beef roasts were oven cooked to three levels of doneness (rare, medium or well done). The measured values of the specific HCAs varied with the cut of beef, cooking method, and doneness level. In general, MeIQx content increased with doneness under each cooking condition for steak and hamburger patties, up to 8.2 ng/g. PhIP was the predominant HCA produced in steak (1.9 to 30 ng/g), but was formed only in very well done fried or grilled hamburger. DiMeIQx was found in trace levels in pan-fried steaks only, while IQ and MeIQ were not detectable in any of the samples. Roast beef did not contain any of the HCAs, but the gravy made from the drippings from well done roasts had 2 ng/g of PhIP and 7 ng/g of MeIQx. Epidemiological studies need to consider the type of meat, cooking method and degree of doneness/surface browning in survey questions to adequately assess

A Cooking Curriculum.

Science.gov (United States)

Wright, Wynn D., Ed.

This cooking curriculum, issued by the Washington District Early Childhood Council, details specific ways in which language arts, math, science, and social studies may be taught through cooking specific recipes. Cooking activities and recipes are presented for the fall, winter, and spring months, and guidelines are provided for preparing…

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.

Science.gov (United States)

Gonçalves Albuquerque, Tânia; Oliveira, M Beatriz P P; Sanches-Silva, Ana; Cristina Bento, Ana; Costa, Helena S

2016-06-15

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat

OpenAIRE

SOYER, Ayla; KOLSARICI, Nuray; CANDOĞAN, Kezban

1998-01-01

Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric acid (TBA) value, total mesophile aerobic bacterial (TMAB) counts and sensory properties were determined. Cooking losses of leg and breast meat were 29.20% and 24.80% respectively. The highest yield (79.69%) was in a breast meat cooked in a microwave oven (P

Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice.

Science.gov (United States)

Pramudya, Ragita C; Seo, Han-Seok

2018-03-01

Temperatures of most hot or cold meal items change over the period of consumption, possibly influencing sensory perception of those items. Unlike temporal variations in sensory attributes, product temperature-induced variations have not received much attention. Using a Check-All-That-Apply (CATA) method, this study aimed to characterize variations in sensory attributes over a wide range of temperatures at which hot or cold foods and beverages may be consumed. Cooked milled rice, typically consumed at temperatures between 70 and 30°C in many rice-eating countries, was used as a target sample in this study. Two brands of long-grain milled rice were cooked and randomly presented at 70, 60, 50, 40, and 30°C. Thirty-five CATA terms for cooked milled rice were generated. Eighty-eight untrained panelists were asked to quickly select all the CATA terms that they considered appropriate to characterize sensory attributes of cooked rice samples presented at each temperature. Proportions of selection by panelists for 13 attributes significantly differed among the five temperature conditions. "Product temperature-dependent sensory-attribute variations" differed with two brands of milled rice grains. Such variations in sensory attributes, resulted from both product temperature and rice brand, were more pronounced among panelists who more frequently consumed rice. In conclusion, the CATA method can be useful for characterizing "product temperature-dependent sensory attribute variations" in cooked milled-rice samples. Further study is needed to examine whether the CATA method is also effective in capturing "product temperature-dependent sensory-attribute variations" in other hot or cold foods and beverages. Published by Elsevier Ltd.

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

Science.gov (United States)

Murphy, Rebecca Ree; Renfroe, Michael H; Brevard, Patricia Bowling; Lee, Robert E; Gloeckner, Janet W

2009-01-01

The present study examined the effects of domestic cooking methods on the hydrophilic antioxidant activity (HAA) of wild blueberries. Baked, microwaved, simmered, and pan-fried frozen wild blueberries, and a thawed uncooked control, were analyzed for HAA using an ABTS/H(2)O(2)/HRP decoloration method. All cooking treatments were derived from recipes using wild blueberries, and were performed in triplicate. A randomized block design was used to determine whether there were statistical differences in antioxidant content after cooking and between each of the trials. There were no statistically significant decreases after cooking the thawed berries. On both a fresh weight and a dry weight basis, pan-fried blueberries had significantly higher HAA than baked, simmered, and control blueberries (Pcooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.

Cooking crisis: What crisis?

OpenAIRE

Caraher, M.

2014-01-01

Cooking has long been a topic of discussion and concern among those arguing for a healthy diet. Chadwick, the great public health reformer, in 1842 called for cooking education.\\ud \\ud The Obama administration has heartedly endorsed cooking, mainly through the First Lady and a program called Cooking Matters, to address the obesity problem in the United States (http://cookingmatters.org/). \\ud \\ud Changing practices in cooking and food preparation and the way we eat some argue are driven by a ...

Psychosocial Benefits of Cooking Interventions: A Systematic Review

Science.gov (United States)

Farmer, Nicole; Touchton-Leonard, Katherine; Ross, Alyson

2018-01-01

Objectives: Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. Methods: A systematic review of the…

Optimization of the Quality and Safety of Cooked Seafood Products

OpenAIRE

Brookmire, Lauren

2010-01-01

Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking proces...

Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

Science.gov (United States)

Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

Directory of Open Access Journals (Sweden)

E. GHASEMI

2009-09-01

Full Text Available Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

Evaluation of job satisfaction of practice staff and general practitioners: an exploratory study

Directory of Open Access Journals (Sweden)

Goetz Katja

2011-12-01

Full Text Available Abstract Background Primary care teams' job satisfaction is an important issue in quality of care. The purpose of our study was to evaluate the job satisfaction of general practitioners (GPs and non-physician staff and to explore the elements that may impact on overall job satisfaction for GPs and non-physician staff separately. Methods The study was based on data from the European Practice Assessment and used an observational design. Job satisfaction was measured with the 10-items Warr-Cook-Wall questionnaire with 7-point-Likert scales. Job satisfaction of GPs and non-physician staff was compared and impact on overall job satisfaction was analysed with stepwise linear regression analyses for both samples separately. Results The study population consisted of 2878 non-physician staff (mean age: 38 years and 676 GPs (mean age: 50 years. The actual mean working time per week of GPs was 50.0 hours and of practice staff 26.0 hours. Both were satisfied with colleagues and fellow workers (mean = 5.99 and mean = 6.18 respectively and mostly dissatisfied with their income (mean = 4.40 and mean = 4.79 respectively. For GPs the opportunity to use their abilities (β = 0.638 and for non-physician staff recognition for their work (β = 0.691 showed the highest scores of explained variance (R2 = 0.406 and R2 = 0.477 respectively regarding overall job satisfaction. Conclusions Non-physician staff evaluate their job satisfaction higher than GPs except recognition for work. Job satisfaction of members of primary care teams is important because poor satisfaction is associated with suboptimal healthcare delivery, poor clinical outcomes and higher turnover of staff.

Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg

Directory of Open Access Journals (Sweden)

Salama, Nadia A.

1993-02-01

Full Text Available Breast and leg of chicken were soaked in NaCl (4% or STPP (3% solutions before cooking in convention or microwave ovens. More protein, lower fat and lipid oxidation (TBA were found in breast than in leg. Moisture percent and total lipids decreased due to cooking process. Chicken parts cooked in microwave had less moisture and TBA values, while protein, total lipids, shear force and cooking loss were more than that cooked conventionally. Microwave cooked roasts were less tender and lighter in colour, but aroma and flavour liked better by cooking in convention oven. Soaking in STPP before cooking retained more moisture protein and fat in chicken parts as compared with NaCl or untreated samples. Moreover, it decreased cooking loss, lipid oxidation, shear value and improved tenderness and flavour.

Pechuga y muslo de pollo fueron tratados con soluciones de NaCl (4% o STPP (3% antes de ser cocinados en hornos convencionales o microonda. Mayor contenido en proteína, y menor contenido en grasa y oxidación lipídica (TBA fueron encontrados en pechuga que en muslo. El tanto por ciento de humedad y los lípidos totales disminuyeron debido al proceso de cocinado. Las partes de pollo cocinadas en microonda tuvieron menos humedad e índice de TBA, mientras que las proteínas, lípidos totales, dureza de la piel y pérdida de cocinado fueron mayores que las producidas por cocinado convencional. Los asados cocinados en microonda fueron menos fiemos y ligeros en color, pero el aroma y sabor fueron mejor que los cocinados en homo convencional. El tratamiento en STPP antes del cocinado retuvo más humedad, proteína y grasa en las partes de pollo en comparación con las muestras tratadas con NaCl o no tratadas. Por otra parte, disminuyó la pérdida de cocinado, oxidación lipídica, índice de dureza de la piel y mejoró lo tierno y el sabor.

Cook & Chill - Rapid Chilling of Food 'in situ'

DEFF Research Database (Denmark)

Paul, Joachim

2003-01-01

for a given product and process and to compare different cooling fluids and methods. Chilling of hot products in professional cooking kettles immediately after cooking is achieved best by using Binary Ice. The paper gives an equation, which describes the cooling velocity for such kettles and other products...

Great apes prefer cooked food.

Science.gov (United States)

Wobber, Victoria; Hare, Brian; Wrangham, Richard

2008-08-01

The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire. This question is important because the greater the preference shown by a raw-food-eating hominid for the properties present in cooked food, the more easily cooking should have been adopted following the control of fire. Here we use great apes to model food preferences by Paleolithic hominids. We conducted preference tests with various plant and animal foods to determine whether great apes prefer food items raw or cooked. We found that several populations of captive apes tended to prefer their food cooked, though with important exceptions. These results suggest that Paleolithic hominids would likewise have spontaneously preferred cooked food to raw, exapting a pre-existing preference for high-quality, easily chewed foods onto these cooked items. The results, therefore, challenge the hypothesis that the control of fire preceded cooking by a significant period.

Determination of advanced glycation endproducts in cooked meat products.

Science.gov (United States)

Chen, Gengjun; Smith, J Scott

2015-02-01

Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium.

Science.gov (United States)

De Backer, Charlotte J S; Hudders, Liselot

2016-01-01

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Solar cooking

Science.gov (United States)

Over two billion people face fuel wood shortages, causing tremendous personal and environmental stress. Over 4 million people die prematurely from indoor air pollution. Solar cooking can reduce fuel wood consumption and indoor air pollution. Solar cooking has been practiced and published since th...

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

OpenAIRE

Kim, Honggyun; Do, Hyun Wook; Chung, Heajung

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts wi...

Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

Science.gov (United States)

Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

2016-12-01

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry.

Science.gov (United States)

Joshi, Amit D; Kim, Andre; Lewinger, Juan Pablo; Ulrich, Cornelia M; Potter, John D; Cotterchio, Michelle; Le Marchand, Loic; Stern, Mariana C

2015-06-01

Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of doneness, estimated intakes of heterocyclic amines (HCAs) that accumulate during meat cooking, tumor location, and tumor mismatch repair proficiency (MMR) status. We analyzed food frequency and portion size data including a meat cooking module for 3364 CRC cases, 1806 unaffected siblings, 136 unaffected spouses, and 1620 unaffected population-based controls, recruited into the CRC Family Registry. Odds ratios (OR) and 95% confidence intervals (CI) for nutrient density variables were estimated using generalized estimating equations. We found no evidence of an association between total nonprocessed red meat or total processed meat and CRC risk. Our main finding was a positive association with CRC for pan-fried beefsteak (P(trend) carcinogens relevant for CRC risk. © 2015 The Authors. Cancer Medicine published by John Wiley & Sons Ltd.

Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp consumed in Brazil

Directory of Open Access Journals (Sweden)

Elenilda J. Pereira

2016-03-01

Full Text Available Background: The cowpea (Vigna unguiculata L. Wap. is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Methods: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. Results: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Conclusions: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.

The impact of video technology on learning: A cooking skills experiment.

Science.gov (United States)

Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

2017-07-01

This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients. Copyright © 2017 Elsevier Ltd. All rights reserved.

Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain.

Science.gov (United States)

Gray, Patrick J; Conklin, Sean D; Todorov, Todor I; Kasko, Sasha M

2016-01-01

This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched.

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

Science.gov (United States)

Kehlet, Ursula; Mitra, Bhaskar; Aaslyng, Margit D.

2017-01-01

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility. PMID:28846600

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.

Science.gov (United States)

Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D

2017-08-26

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility.

Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina.

Science.gov (United States)

Navarro, Alicia; Muñoz, Sonia E; Lantieri, María J; del Pilar Diaz, María; Cristaldo, Patricia E; de Fabro, Sofía P; Eynard, Aldo R

2004-10-01

Colorectal cancer is the third cause of death among women and the fifth among men in Córdoba, Argentina. We previously reported colorectal cancer to be associated with a high intake of fatty meats and bovine viscera and inversely associated with dietary fiber intake. In this study, we investigated the role of method of cooking meat and preferences in browned surfaces in the risk of colorectal cancer. A case-control retrospective study was carried out by interviewing 296 patients and 597 control subjects with a food-frequency questionnaire. Meat consumption and preferred cooking procedures (boiled, roasted, barbecued, cooked in a flat iron-pan without fat, and fried) were investigated. Odds ratios and 95% confidence intervals were obtained by unconditional logistic regression analysis. Barbecuing was the cooking method preferred by men, whereas iron-pan cooking was favored by women; frying was the least favored method. Fatty beef, sausages, and bovine viscera were preferentially barbecued or boiled, whereas lean beef was mainly roasted, iron-pan cooked, or fried. Chicken was barbecued or roasted. The multivariate relative risks (adjusted by age, sex, social stratum, and total energy intake) for preferring darkly browned surfaces were significantly associated with an increased risk for all cooking procedures (odds ratio, 4.57; 95% confidence interval, 3.10 to 6.73). No associations were found for red roasted or for boiled meats. Increased risk seems to be related to cooking temperature and close contact of the food to the heating source, because higher risks were observed for heavily browned surfaces when meats were barbecued or iron-pan cooked.

Influence of cooking process on protein fractions in cooked ham and mortadella

Directory of Open Access Journals (Sweden)

G. Vonghia

2011-03-01

Full Text Available The mortadella is a pork meat sausage (in natural or artificial bowel accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, then cooked and after cooled and packed. The meat cooking is the last step in the cooked sausage production technology, and let us obtain a stable and eatable product. The effect of the heat and the lenght of processing are the main responsibles for modifications in water- and salt-soluble protein fractions. Indeed myofibrils denature themselves after cooking and consequently their solubility decreases; particularly the denaturation begins over 30°C in the myosin chain, instead the actin solubility begins to decrease over 60°C, being the actin more stable than myosin (Barbieri et al., 1997...

An evidence-based conceptual framework of healthy cooking

Directory of Open Access Journals (Sweden)

Margaret Raber

2016-12-01

Full Text Available Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements, further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

Impact of prehistoric cooking practices on paleoenvironmental proxies in shell midden constituents

Science.gov (United States)

Müller, Peter; Staudigel, Philip; Murray, Sean T.; Westphal, Hildegard; Swart, Peter K.

2016-04-01

Paleoenvironmental proxy records such as oxygen isotopes of calcareous skeletal structures like fish otoliths or mollusk shells provide highest-resolution information about environmental conditions experienced by the organism. Accumulations of such skeletal structures by ancient coastal populations in so called "shell midden" deposits provide us with sub-seasonally resolved paleoclimate records covering time spans up to several millennia. Given their high temporal resolution, these deposits are increasingly used for paleoclimate reconstructions and complement our understanding of ancient climate changes. However, gathered as comestibles, most of these skeletal remains were subject to prehistoric cooking methods prior to deposition. The associated alteration of the chemical proxy signatures as well as the subsequent error for paleoenvironmental reconstructions remained almost entirely neglected so far. Here, we present clumped isotope, conventional oxygen and carbon isotopes as well as element:Ca ratios measured in modern bivalve shells after exposing them to different prehistoric cooking methods. Our data show that most cooking methods considerably alter commonly used paleoclimate proxy systems which can lead to substantial misinterpretations of ancient climate conditions. Since the magnitude of chemical alteration is not distinguishable from natural temperature variability in most coastal settings, the alteration of shell midden constituents by prehistoric cooking remains likely unnoticed in most cases. Thus, depending on the cooking method, pre-depositional heating might have introduced considerable errors into previous paleoclimate studies. However, our data also show that clumped isotope thermometry represents a suitable diagnostic tool to detect such pre-depositional cooking events and also allows differentiating between the most commonly applied prehistoric cooking methods.

[An ultrafast liquid chromatography-tandem mass spectrometric method for simultaneous determination of common artificial synthetic pigments in cooked meat products].

Science.gov (United States)

Chen, Xiaohong; Li, Xiaoping; Zhao, Yonggang; Pan, Shengdong; Jin, Micong

2015-07-01

A method based on ultrafast liquid chromatography-tandem mass spectrometry (UFLC-MS/MS) has been developed for the simultaneous determination of seven synthetic pigments in cooked meat product. After the cooked meat products were extracted by mixed extraction agent, purified by WAX column, the UFLC separation was performed on a Shim-pack XR-ODS II column (75 mm x 2.0 mm, 2.2 µm) with a linear gradient elution program of acetonitrile and ammonium acetate (AmAc, 5 mmol/L) as the mobile phase. Electrospray ionization was applied and operated in the negative ion mode. The limits of quantitation (LOQs) for the seven synthetic pigments were in the range of 0.7-5.0 µg/kg. The calibration curves showed good linearities for the seven analytes in their detection ranges, and the correlative coefficients (r) were more than 0.999. The recoveries were between 88.2%-106.5% with the RSDs in the range of 1.2%-5.0%. The method is sensitive, reproducible, quick and adapts to the simultaneous determination of the seven synthetic pigments in cooked meat product.

Healthy Cooking Techniques

Science.gov (United States)

Healthy Lifestyle Nutrition and healthy eating Healthy-cooking techniques capture the flavor and nutrients of food without extra fat or salt. By Mayo Clinic Staff Healthy cooking doesn't mean that ...

Biodiesel from waste cooking oil via base-catalytic and supercritical methanol transesterification

International Nuclear Information System (INIS)

Demirbas, Ayhan

2009-01-01

In this study, waste cooking oil has subjected to transesterification reaction by potassium hydroxide (KOH) catalytic and supercritical methanol methods obtaining for biodiesel. In catalyzed methods, the presence of water has negative effects on the yields of methyl esters. In the catalytic transesterification free fatty acids and water always produce negative effects since the presence of free fatty acids and water causes soap formation, consumes catalyst, and reduces catalyst effectiveness. Free fatty acids in the waste cooking oil are transesterified simultaneously in supercritical methanol method. Since waste cooking oil contains water and free fatty acids, supercritical transesterification offers great advantage to eliminate the pre-treatment and operating costs. The effects of methanol/waste cooking oils ratio, potassium hydroxide concentration and temperature on the biodiesel conversion were investigated

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

Science.gov (United States)

Silva, Fábio A P; Ferreira, Valquíria C S; Madruga, Marta S; Estévez, Mario

2016-08-01

Broiler breast ( pectoralis major ) meat was submitted to salting with NaCl + NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry

International Nuclear Information System (INIS)

Joshi, Amit D; Kim, Andre; Lewinger, Juan Pablo; Ulrich, Cornelia M; Potter, John D; Cotterchio, Michelle; Le Marchand, Loic; Stern, Mariana C

2015-01-01

Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of doneness, estimated intakes of heterocyclic amines (HCAs) that accumulate during meat cooking, tumor location, and tumor mismatch repair proficiency (MMR) status. We analyzed food frequency and portion size data including a meat cooking module for 3364 CRC cases, 1806 unaffected siblings, 136 unaffected spouses, and 1620 unaffected population-based controls, recruited into the CRC Family Registry. Odds ratios (OR) and 95% confidence intervals (CI) for nutrient density variables were estimated using generalized estimating equations. We found no evidence of an association between total nonprocessed red meat or total processed meat and CRC risk. Our main finding was a positive association with CRC for pan-fried beefsteak (P trend < 0.001), which was stronger among MMR deficient cases (heterogeneity P = 0.059). Other worth noting associations, of borderline statistical significance after multiple testing correction, were a positive association between diets high in oven-broiled short ribs or spareribs and CRC risk (P trend = 0.002), which was also stronger among MMR-deficient cases, and an inverse association with grilled hamburgers (P trend = 0.002). Our results support the role of specific meat types and cooking practices as possible sources of human carcinogens relevant for CRC risk

Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

Science.gov (United States)

Reartes, Gabriela Angelina; Di Paola Naranjo, Romina Daniela; Eynard, Aldo Renato; Muñoz, Sonia Edith

2016-06-01

Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our objective was to estimate the amount of PhIP consumed from habitual Argentinean diet, rich in red meats, comparing different cooking procedures and meat type. Samples (n = 240) of lean and fatty beef, chicken, pork, and fish were cooked using different methods: griddle, grill, sauté pan, and oven. Samples were: Overcooked, or cooked with a microbiologically suitable or "healthy technique" (HT). The PhIP was determined by HPLC-MS. Meats cooked using HT formed little crust amounts and PhIP was below the detection levels. In overcooked meats, large amounts of crust were formed in lean meats, fatty beef, fatty chicken and baked pork. PhIP was measured in lean meats sauted or cooked on a griddle, a method reaching temperatures until 250 °C.It was estimated that Argentine people eats about 12,268.0 ng/day of PhIP being these values above those tolerated limits for total dietary heterocyclic amines in some developed countries. Hence, cooking small meat portions, at medium temperature, avoiding prolonged cooking and preferring baked lean meats could be recommended as a healthier habit. Copyright © 2016. Published by Elsevier Ltd.

A Simple and Rapid Method for Reducing Radiocesium Concentrations in Wild Mushrooms ( Cantharellus and Boletus ) in the Course of Cooking.

Science.gov (United States)

Steinhauser, Georg; Steinhauser, Veronika

2016-11-01

Many species of mushrooms are known accumulators of radioactive cesium ( 137 Cs and 134 Cs). Even years and decades after major nuclear accidents, especially those at Chernobyl and Fukushima, mushrooms exhibit high concentrations of these radionuclides. We investigated a simple method for reducing the activity of radiocesium in wild mushrooms (chanterelles, Cantharellus cibarius ; and boleti, Boletus edulis ) during cooking. The juice generated while cooking mushrooms contains a relatively high fraction of the total cesium. The amount of juice can be increased by washing the mushrooms with water prior to cooking. By removing the juice, up to 29% of the radiocesium can be easily removed from chanterelles. Because boleti have a lower affinity for cesium, activity levels were lower in boleti than in chanterelles. The fraction of radiocesium in the juice was lower in boleti than in chanterelles.

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

Science.gov (United States)

Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

2015-12-01

This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

46 CFR 121.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type of...

PERCEIVED SERVICE QUALITY AND STUDENTS' SATISFACTION IN HIGHER EDUCATION: THE INFLUENCE OF TEACHING METHODS

Directory of Open Access Journals (Sweden)

Eugenia Pedro

2018-03-01

Full Text Available The main aim of this research was to study the relationship between perceived quality (PQ and satisfaction in Higher education, and especially to identify if these variables could differ between groups of students exposed to different teaching methods. A quantitative study was conducted at a Portuguese Faculty of Health Sciences, through a survey applied to a final sample of 359 students. Data analysis was performed through a structural equation model, using, for this purpose, the PLS method. Results confirm that PQ is positively related to students' satisfaction in the Higher Education Institutions (HEI context, and that PQ and satisfaction are significantly different when students are exposed to different teaching approaches. Although there is a substantial body of evidence regarding teaching methods in HEI, to our knowledge there is no reliable prior study that explicitly approached the influence of alternative teaching methods on students' satisfaction and their perception of service quality.

Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.

Science.gov (United States)

Kaewmanee, Thammarat; Benjakul, Soottawat; Visessanguan, Wonnop

2011-03-01

Chemical composition, textural properties, and microstructure of cooked duck egg salted by 2 methods (coating and immersing) were determined during 4 wk of salting. As the salting time increased, moisture content increased and salt content decreased for both cooked salted egg white and yolk. Oil exudation of cooked yolk and expressible water content of cooked egg white obtained from both salting methods increased as salting proceeded (P cooking, oil exudation accompanied by the solubilized pigments, especially at the outer layer of yolk, was obtained. At week 3 of salting, egg yolk from coating method had the higher egg exudation than that from immersing method. As the salting times increased, the lower hardness, springiness, gumminess, chewiness, and resilience with higher adhesiveness and cohesiveness were generally found in cooked salted egg white (P cooked yolk increased continuously and reached the maximum at week 2 and 2 to 3 for immersing and coating method (P egg after heating, compared with the fresh counterpart. As visualized by scanning electron microscope, gel of cooked salted egg white was coagulum type with larger voids. Salting methods determined oil exudation in egg yolk and texture profile of egg white gel after cooking; however, those attributes were also governed by the salting time. Salted duck egg can be made by 2 methods (coating and immersing) affecting the characteristic of salted egg white and yolk after cooking. Desirable cooked salted egg having the red yolk with hardness and high oil exudation could be obtained when salting was carried out for 3 and 4 wk for immersing and coating method, respectively.

The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

DEFF Research Database (Denmark)

Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge

2017-01-01

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast......) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad...... libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly...

Analyzing the Cooking Behavior of Sophomore Female Students : In relation to the ability for preparation of cooking

OpenAIRE

Imakawa, Shinji

2012-01-01

The aim of this study was to clarify the Dandori-ryoku (the ability for preparation in cooking) by analyzing the practical cooking behavior of sophomore female students. Ten sophomore female students were participated in the experiment to cook three kinds of food (cooking rice, making miso soup and fried vegetables). The behavior of the participants during cooking were videotaped and analyzed in detail later especially in relation to Dandori-ryoku. Such behaviors as “starting from cooking ric...

Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method.

Science.gov (United States)

Badiani, Anna; Montellato, Lara; Bochicchio, Davide; Anfossi, Paola; Zanardi, Emanuela; Maranesi, Magda

2004-08-11

Proximate composition and fatty acid profile, conjugated linoleic acid (CLA) isomers included, were determined in separable lean of raw and cooked lamb rib loins. The cooking methods compared, which were also investigated for cooking yields and true nutrient retention values, were dry heating of fat-on cuts and moist heating of fat-off cuts; the latter method was tested as a sort of dietetic approach against the more traditional former type. With significantly (P cooking losses, dry heating of fat-on rib-loins produced slightly (although only rarely significantly) higher retention values for all of the nutrients considered, including CLA isomers. On the basis of the retention values obtained, both techniques led to a minimum migration of lipids into the separable lean, which was higher (P cooking of the class of CLA isomers (including that of the nutritionally most important isomer cis-9,trans-11) was more similar to that of the monounsaturated than the polyunsaturated fatty acids.

Butter, margarine, and cooking oils

Science.gov (United States)

... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

Science.gov (United States)

Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

2009-07-01

Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

Cooking decreases observed perfluorinated compound concentrations in fish.

Science.gov (United States)

Del Gobbo, Liana; Tittlemier, Sheryl; Diamond, Miriam; Pepper, Karen; Tague, Brett; Yeudall, Fiona; Vanderlinden, Loren

2008-08-27

Dietary intake is a major route of exposure to perfluorinated compounds (PFCs). Although fish and seafood contribute significantly to total dietary exposure to these compounds, there is uncertainty with respect to the effect of cooking on PFC concentrations in these foods. Eighteen fish species purchased from markets in Toronto, Mississauga, and Ottawa, Canada were analyzed for perfluorooctanesulfonamide (PFOSAs)-based fluorochemicals and perfluorinated acids (PFAs) in raw and cooked (baked, boiled, fried) samples. Of 17 analytes, perfluorooctanesulfonic acid (PFOS) was detected most frequently; concentrations ranged from 0.21 to 1.68 ng/g ww in raw and cooked samples. PFOSAs were detected only in scallops at concentrations ranging from 0.20 ng/g ww to 0.76 ng/g ww. Total concentrations of PFAs in samples were 0.21 to 9.20 ng/g ww, respectively, consistent with previous studies. All cooking methods reduced PFA concentrations. Baking appeared to be the most effective cooking method; after baking samples for 15 min at 163 C (325 degrees F), PFAs were not detected in any of the samples. The margin of exposures (MOE) between the toxicological points of reference and the dietary intake of perfluorocarboxylates (PFCAs) and PFOS in fish and seafood muscle tissue were greater than 4 orders of magnitude. This indicates that reducing consumption of fish muscle tissue is not warranted on the basis of PFC exposure concerns at the reported levels of contamination, even for high fish consuming populations.

Cooking Banana Consumption Patterns in the Plantain-growing Area of Southeastern Nigeria

Directory of Open Access Journals (Sweden)

Tshiunza, M.

2001-01-01

Full Text Available Cooking bananas (Musa spp., ABB genome were intro-duced into Southeastern Nigeria by the International Institute of Tropical Agriculture (IITA in the mid-1980s as an interim measure to reduce the incidence of black sigatoka disease (caused by the fungus Mycosphaerel-la fijiensis Morelet on plantain. However, the people of this region were not familiar with their utilisation methods. To address this lack of the knowledge and thereby sustain cooking banana cultivation, IITA, in collaboration with the Shell Petroleum Development Company (SPDC and the Nigeria Agip OU Company (NAOC commenced a training campaign on cooking banana processing methods. This study examined the patterns of utilisation of cooking bananas ten years after the training took place and compared them with plantain. About 95 % of the households interviewed are consuming cooking banana, indicating a broad acceptance of the crop in the region. Overall, two ripening stages termed green and ripe are the most popular ripening stages for the consumption of both plantain and cooking banana, followed by partially ripe maturity stage. The most common forms of consumption for green plantain are, in decreasing order of importance, pottage, boiled, roasted, and fried. Green cooking banana is also mostly eaten in pottage and boiled forms, and less frequently in fried and pounded forms. Ripe plantain is mostly eaten in fried and pottage forms, while ripe cooking banana is mostly eaten in fried and raw forms. Partially ripe plantain is mostly eaten in pottage, fried, boiled, and roasted forms, while partially ripe cooking banana is eaten in fried, pottage and boiled forms. These results indicate that the consumption patterns of plantain and cooking banana are very similar. This similarity has greatly contributed to the rapid integration of cooking banana within the existing plantain consumption and cropping systems.

High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.

Science.gov (United States)

Sinha, R; Rothman, N; Brown, E D; Salmon, C P; Knize, M G; Swanson, C A; Rossi, S C; Mark, S D; Levander, O A; Felton, J S

1995-10-15

Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds found in meats cooked at high temperatures. Although chicken is consumed in large quantities in the United States, there is little information on its HAA content. The objective of this study was to measure the five predominant HAAs (IQ, MeIQ, MeIQx, DiMeIQx, and PhIP) in chicken cooked by various methods to different degrees of doneness. Chicken breasts were panfried, oven-broiled, or grilled/barbecued. Whole chickens were roasted or stewed. Skinless, boneless chicken breasts were cooked to three degrees of doneness: just until done, well done, or very well done. High levels of PhIP (ranging from 12 to 480 ng/g cooked meat) were found in chicken breasts when panfried, oven-broiled, and grilled/barbecued but not in while roasted or stewed chicken. PhIP concentration increased in skinless, boneless chicken breast with longer cooking time, higher internal temperature, and greater degree of surface browning. PhIP concentration was also high in chicken breasts cooked with skin and bones. MeIQx and DiMeIQx levels increased with the degree of doneness, whereas IQ and MeIQ were not detectable in any of these chicken samples. Certain cooking methods produce PhIP, a known colon and breast carcinogen in rodents and possibly a human carcinogen, at substantially higher levels in chicken than has been reported previously in red meat.

9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes...

Comparison the Students Satisfaction of Traditional and Integrated Teaching Method in Physiology Course

Directory of Open Access Journals (Sweden)

Keshavarzi Z.

2016-02-01

Full Text Available Aims: Different education methods play crucial roles to improve education quality and students’ satisfaction. In the recent years, medical education highly changes through new education methods. The aim of this study was to compare medical students’ satisfaction in traditional and integrated methods of teaching physiology course. Instrument and Methods: In the descriptive analysis study, fifty 4th semester medical students of Bojnourd University of Medical Sciences were studied in 2015. The subjects were randomly selected based on availability. Data was collected by two researcher-made questionnaires; their validity and reliability were confirmed. Questionnaure 1 was completed by the students after presenting renal and endocrinology topics via traditional and integrated methods. Questionnaire 2 was only completed by the students after presenting the course via integrated method. Data was analyzed by SPSS 16 software using dependent T test. Findings: Mean score of the students’ satisfaction in traditional method (24.80±3.48 was higher than integrated method (22.30±4.03; p<0.0001. In the integrated method, most of the students were agreed and completely agreed on telling stories from daily life (76%, sitting mode in the classroom (48%, an attribution of cell roles to the students (60%, showing movies and animations (76%, using models (84%, and using real animal parts (72% during teaching, as well as expressing clinical items to enhance learning motivations (76%. Conclusion: Favorable satisfaction of the students in traditional lecture method to understand the issues, as well as their acceptance of new and active methods of learning, show effectiveness and efficiency of traditional method and the requirement of its enhancement by the integrated methods. 

Counseling Psychology Doctoral Trainees' Satisfaction with Clinical Methods Training

Science.gov (United States)

Menke, Kristen Ann

2015-01-01

Counseling psychology doctoral trainees' satisfaction with their clinical methods training is an important predictor of their self-efficacy as counselors, persistence in graduate programs, and probability of practicing psychotherapy in their careers (Fernando & Hulse-Killacky, 2005; Hadjipavlou & Ogrodniczuk, 2007; Morton & Worthley,…

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

Science.gov (United States)

Paker, Ilgin; Matak, Kristen E

2016-01-15

Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P cooking. Gel-setting conditions had a greater (P cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

Cooking breakfast after a brain injury

Directory of Open Access Journals (Sweden)

Annick N. Tanguay

2014-09-01

Full Text Available Acquired brain injury (ABI often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik & Bialystok, 2006 as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task and the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003. Patients also prepared actual meals, and were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on relative to controls. Surprisingly, however, patients’ Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

Cooking of meat and fish in Europe--results from the European Prospective Investigation into Cancer and Nutrition (EPIC).

Science.gov (United States)

Rohrmann, S; Linseisen, J; Becker, N; Norat, T; Sinha, R; Skeie, G; Lund, E; Martínez, C; Barricarte, A; Mattisson, I; Berglund, G; Welch, A; Davey, G; Overvad, K; Tjønneland, A; Clavel-Chapelon, F; Kesse, E; Lotze, G; Klipstein-Grobusch, K; Vasilopoulou, E; Polychronopoulos, E; Pala, V; Celentano, E; Bueno-De-Mesquita, H B; Peeters, P H M; Riboli, E; Slimani, N

2002-12-01

There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.

Effects of pan cooking on micropollutants in meat.

Science.gov (United States)

Planche, Christelle; Ratel, Jérémy; Blinet, Patrick; Mercier, Frédéric; Angénieux, Magaly; Chafey, Claude; Zinck, Julie; Marchond, Nathalie; Chevolleau, Sylvie; Marchand, Philippe; Dervilly-Pinel, Gaud; Guérin, Thierry; Debrauwer, Laurent; Engel, Erwan

2017-10-01

This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, Pb and Hg were assayed by ICP-MS. In terms of quantity, average PCB losses after cooking were 18±5% for rare, 30±3% for medium, and 48±2% for well-done meat. In contrast, average PCDD/F losses were not significant. For pesticides, no loss occurred for aldrin, lindane, DDE or DDD, whereas losses exceeding 80% were found for dieldrin, sulfotep or phorate. Losses close to the margin of error were observed for trace elements. These results are discussed in light of the physicochemical properties of the micropollutants as well as of water and fat losses into cooking juice. Copyright © 2017 Elsevier Ltd. All rights reserved.

Stability of vitamin D in foodstuffs during cooking

DEFF Research Database (Denmark)

Jakobsen, Jette; Knuthsen, Pia

2014-01-01

We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed...... three times independently of one another. The retention of vitamin D compounds in eggs and margarine during heat treatment in an oven for 40min at normal cooking temperature showed retention at 39–45%, while frying resulted in retention at 82–84%. Boiled eggs were found to have a similar level...... of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken...

46 CFR 184.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to prevent...

Effects of cooking methods and starch structures on starch hydrolysis rates of rice.

Science.gov (United States)

Reed, Michael O; Ai, Yongfeng; Leutcher, Josh L; Jane, Jay-lin

2013-07-01

This study aimed to understand effects of different cooking methods, including steamed, pilaf, and traditional stir-fried, on starch hydrolysis rates of rice. Rice grains of 3 varieties, japonica, indica, and waxy, were used for the study. Rice starch was isolated from the grain and characterized. Amylose contents of starches from japonica, indica, and waxy rice were 13.5%, 18.0%, and 0.9%, respectively. The onset gelatinization temperature of indica starch (71.6 °C) was higher than that of the japonica and waxy starch (56.0 and 56.8 °C, respectively). The difference was attributed to longer amylopectin branch chains of the indica starch. Starch hydrolysis rates and resistant starch (RS) contents of the rice varieties differed after they were cooked using different methods. Stir-fried rice displayed the least starch hydrolysis rate followed by pilaf rice and steamed rice for each rice variety. RS contents of freshly steamed japonica, indica, and waxy rice were 0.7%, 6.6%, and 1.3%, respectively; those of rice pilaf were 12.1%, 13.2%, and 3.4%, respectively; and the stir-fried rice displayed the largest RS contents of 15.8%, 16.6%, and 12.1%, respectively. Mechanisms of the large RS contents of the stir-fried rice were studied. With the least starch hydrolysis rate and the largest RS content, stir-fried rice would be a desirable way of preparing rice for food to reduce postprandial blood glucose and insulin responses and to improve colon health of humans. © 2013 Institute of Food Technologists®

Cognitive capacities for cooking in chimpanzees.

Science.gov (United States)

Warneken, Felix; Rosati, Alexandra G

2015-06-22

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. © 2015 The Author(s) Published by the Royal Society. All rights reserved.

The impact of intrinsic and extrinsic factors on the job satisfaction of dentists.

Science.gov (United States)

Goetz, K; Campbell, S M; Broge, B; Dörfer, C E; Brodowski, M; Szecsenyi, J

2012-10-01

The Two-Factor Theory of job satisfaction distinguishes between intrinsic-motivation (i.e. recognition, responsibility) and extrinsic-hygiene (i.e. job security, salary, working conditions) factors. The presence of intrinsic-motivation facilitates higher satisfaction and performance, whereas the absences of extrinsic factors help mitigate against dissatisfaction. The consideration of these factors and their impact on dentists' job satisfaction is essential for the recruitment and retention of dentists. The objective of the study is to assess the level of job satisfaction of German dentists and the factors that are associated with it. This cross-sectional study was based on a job satisfaction survey. Data were collected from 147 dentists working in 106 dental practices. Job satisfaction was measured with the 10-item Warr-Cook-Wall job satisfaction scale. Organizational characteristics were measured with two items. Linear regression analyses were performed in which each of the nine items of the job satisfaction scale (excluding overall satisfaction) were handled as dependent variables. A stepwise linear regression analysis was performed with overall job satisfaction as the dependent outcome variable, the nine items of job satisfaction and the two items of organizational characteristics controlled for age and gender as predictors. The response rate was 95.0%. Dentists were satisfied with 'freedom of working method' and mostly dissatisfied with their 'income'. Both variables are extrinsic factors. The regression analyses identified five items that were significantly associated with each item of the job satisfaction scale: 'age', 'mean weekly working time', 'period in the practice', 'number of dentist's assistant' and 'working atmosphere'. Within the stepwise linear regression analysis the intrinsic factor 'opportunity to use abilities' (β = 0.687) showed the highest score of explained variance (R(2) = 0.468) regarding overall job satisfaction. With respect to the Two

9 CFR 166.7 - Cooking standards.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7... HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage shall...) Garbage shall be agitated during cooking, except in steam cooking equipment, to ensure that the prescribed...

Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil.

Science.gov (United States)

Pereira, Elenilda J; Carvalho, Lucia M J; Dellamora-Ortiz, Gisela M; Cardoso, Flávio S N; Carvalho, José L V

2016-01-01

The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.

Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.

Science.gov (United States)

Chumngoen, Wanwisa; Chen, Chih-Feng; Tan, Fa-Jui

2018-01-01

This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P cooking, and fibril shrinkage was noticeable in OC meat (P cooking methods to optimize native chicken meat quality. © 2017 Japanese Society of Animal Science.

Application of Gray Relational Analysis Method in Comprehensive Evaluation on the Customer Satisfaction of Automobile 4S Enterprises

Science.gov (United States)

Cenglin, Yao

The car sales enterprises could continuously boost sales and expand customer groups, an important method is to enhance the customer satisfaction. The customer satisfaction of car sales enterprises (4S enterprises) depends on many factors. By using the grey relational analysis method, we could perfectly combine various factors in terms of customer satisfaction. And through the vertical contrast, car sales enterprises could find specific factors which will improve customer satisfaction, thereby increase sales volume and benefits. Gray relational analysis method has become a kind of good method and means to analyze and evaluate the enterprises.

Microbiological quality and safety of cooking butter in Beni-Suef ...

African Journals Online (AJOL)

Background: Cooking butter is one of the most popular types of fat consumed in Egyptian houses. It is produced in villages by rural women that are usually using their traditional knowledge during manufacturing. Objective: To study the rate of contamination and hygienic quality of cooking butter Methods: A total of 60 random ...

Cooking utensils and nutrition

Science.gov (United States)

... this page: //medlineplus.gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, please enable JavaScript. Cooking utensils can have an effect on your nutrition. ...

Prevalence and risk factors for low back pain among professional cooks working in school lunch services

Directory of Open Access Journals (Sweden)

Temmyo Yoshiomi

2007-07-01

Full Text Available Abstract Background The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Methods Data was collected using a mailed self-administered questionnaire. Results Of 7100 cooks, 5835 (82% replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03–1.68, current smoking (PR 1.57; 95% CI, 1.24–1.98, and past smoking (PR 1.35; 95% CI, 1.01–1.79. As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05–1.56, breaks in the morning session (PR 1.33; 95% CI, 1.13–1.56, kitchen environment (PR 1.09; 95%, CI, 1.03–1.15, and height of cooking equipment (PR 1.13; 95% CI, 1.08–1.19 were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03–1.45, stress at work (PR 1.68; 95% CI, 1.42–1.99, financial constraints (PR 1.23; 95% CI, 1.03–1.47, health-related stress (PR 1.31; 95% CI, 1.08–1.59 and worries about the future (PR 1.24; 95% CI, 1.01–1.52 were similarly associated. Conclusion Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

Directory of Open Access Journals (Sweden)

ZHUANG Hong

2014-12-01

Full Text Available Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing.However,the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented.The objective of this study was to compare sensory quality profiles of fresh and frozen/thawed chicken breast fillets (pectoralis major.Breast fillets were removed from carcasses within 24 h postmortem and either cooked from a fresh state or placed in a -20℃ freezer.Frozen samples were thawed by three different methods:thawing during cooking directly from a frozen state (0 h,thawing in 20℃ water for 2 h prior to cooking (2 h,or thawing at 4℃ for 24 h prior to cooking (24 h.A control treatment with fillets cooked directly from a fresh state was used.Fillets were cooked to an endpoint temperature of 78℃ and sensory quality was evaluated by trained descriptive panelists using 0~15 universal intensity scales.Results show that there were not treatment differences (P>0.05 in the average intensity scores for any of the descriptive flavor attributes or for 5 of the descriptive texture attributes (cohesiveness,hardness,juiciness,wad size,and wetness of wad.However,the intensity scores for cohesiveness of mass,rate of breakdown,and chewiness were significantly different among the treatments (P<0.05.Cohesiveness of mass intensity scores for 0h and 24 h fillets were significantly higher than 2 h samples.Fillets cooked directly from a frozen state (0 h had significantly higher intensity scores for rate of breakdown and chewiness than fresh controls and 2 h samples,respectively.These results indicate that freezing-thawing does not affect sensory flavor quality;however,it may change the texture attributes of cooked chicken breast meat products.The effects on meat texture depend on thawing methods prior to cooking.

Occurrence of heterocyclic amines in cooked meat products.

Science.gov (United States)

Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

2012-03-01

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

CSIR Research Space (South Africa)

Dlamini, NR

2009-07-01

Full Text Available the quantity and profile of condensed tannins in traditional wet-cooked and modern ready-to-eat extrusion-cooked sorghum porridges. CT were analyzed using normal-phase HPLC with fluorescence detection and their content was compared to CT and total phenols...

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.

Science.gov (United States)

Keşkekoğlu, Hasan; Uren, Ali

2014-04-01

Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ, MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. In the beef meatballs, the highest inhibitory effects of pomegranate seed extract on heterocyclic aromatic amines formation were 68% for PhIP, 24% for norharman, 18% for harman, 45% for IQ, and 57% for MeIQx. Total heterocyclic aromatic amine formation was reduced by 39% and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In the chicken meatballs, the highest inhibitory effects were 75% for PhIP, 57% for norharman, 28% for harman, 46% for IQ, and 49% for MeIQx. When the pomegranate seed extract was added to the chicken meatballs cooked by deep-fat frying, the total heterocyclic aromatic amine formation was inhibited by 49%, in contrast the total heterocyclic aromatic amine contents after oven roasting increased by 70%. Copyright © 2013 Elsevier Ltd. All rights reserved.

Applying Creativity Research to Cooking

Science.gov (United States)

Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

2016-01-01

What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

Directory of Open Access Journals (Sweden)

Aditya S. Gokhale

2014-01-01

Full Text Available The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron.

Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins.

Science.gov (United States)

Gokhale, Aditya S; Mahoney, Raymond R

2014-01-01

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample) control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron.

Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case-control study.

Science.gov (United States)

Joshi, Amit D; John, Esther M; Koo, Jocelyn; Ingles, Sue A; Stern, Mariana C

2012-03-01

Studies conducted to assess the association between fish consumption and prostate cancer (PCA) risk are inconclusive. However, few studies have distinguished between fatty and lean fish, and no studies have considered the role of different cooking practices, which may lead to differential accumulation of chemical carcinogens. In this study, we investigated the association between fish intake and localized and advanced PCA taking into account fish types (lean vs. fatty) and cooking practices. We analyzed data for 1,096 controls, 717 localized and 1,140 advanced cases from the California Collaborative Prostate Cancer Study, a multiethnic, population-based case-control study. We used multivariate conditional logistic regression to estimate odds ratios using nutrient density converted variables of fried fish, tuna, dark fish and white fish consumption. We tested for effect modification by cooking methods (high- vs. low-temperature methods) and levels of doneness. We observed that high white fish intake was associated with increased risk of advanced PCA among men who cooked with high-temperature methods (pan-frying, oven-broiling and grilling) until fish was well done (p (trend) = 0.001). No associations were found among men who cooked fish at low temperature and/or just until done (white fish x cooking method p (interaction) = 0.040). Our results indicate that consideration of fish type (oily vs. lean), specific fish cooking practices and levels of doneness of cooked fish helps elucidate the association between fish intake and PCA risk and suggest that avoiding high-temperature cooking methods for white fish may lower PCA risk.

Characteristics of PAHs from deep-frying and frying cooking fumes.

Science.gov (United States)

Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

2015-10-01

Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking

DEFF Research Database (Denmark)

Ložnjak, Petra; Jakobsen, Jette

2018-01-01

Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D3, vitamin D2, and 25-hydroxyvitamin D3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant...... difference between the metabolites. We investigated the retention of vitamin D3 and vitamin D2 in sunflower oil, vitamin D3 in rainbow trout, and vitamin D2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking...

Cognitive capacities for cooking in chimpanzees

OpenAIRE

Warneken, Felix; Rosati, Alexandra G.

2015-01-01

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer...

ACE inhibition and antioxidant activity of different part of Channa striata prepared by various cooking method

Science.gov (United States)

Chasanah, E.; Budiari, S.; Thenawijaya, M.; Palupi, N. S.

2018-03-01

Channa striata (snakehead) extract has been known possessing positive activity, one of which is the ability to inhibit Angiotensin Converting Enzyme (ACE) activity in vitro. Aims of this study were to determine the effect of cooking and parts of C. striata, i.e. meat/fillet, gonad, skin, gill against the ACE inhibition activity and antioxidant activity in vitro. Heat processing methods used were direct boiling and indirect boiling and steamed at 100 °C for 10 min. ACE inhibition activity was analyzed using hippuryl-L-histidyl-L-leucine (HHL) as substrate and antioxidant activity was analyzed using DPPH method. The result shows that the higher the concentration of the extract (5 %, 20 %, 35 % and 50 %), the higher the antioxidant activity. The highest antioxidant activity was shown by gonad followed by meat extract, skin, and gill. Cooking treatment affected antioxidant activity, being the detrimental treatment were steam and direct boiling. The egg/gonad of C. striata showed the highest capability to inhibit ACE activity followed by meat/fillet, gill and skin. In concentration of 10 mg, extract of C. striata gonad was comparable to captopril, a commercial hypertension drug. While uncooked fillet showed the highest ACE inhibition activity followed by indirect boiling, direct boiling and steaming.

Antioxidant activity in cooked and simulated digested eggs.

Science.gov (United States)

Remanan, M K; Wu, J

2014-07-25

The avian egg is an excellent source of nutrients consisting of components with beneficial properties but there is limited knowledge on the effect of cooking methods and gastrointestinal digestion on the antioxidant activity of eggs. The present study was focused on the effect of cooking and simulated gastrointestinal digestion on antioxidant activity of eggs using ORAC, ABTS and DPPH assays. The results suggest that fresh egg yolk has higher antioxidant activity than fresh egg white and whole eggs. Cooking reduced whereas simulated gastrointestinal digestion increased the antioxidant activity of eggs. Boiled egg white hydrolysate showed the highest antioxidant activity; a total of 63 peptides were identified, indicative of the formation of novel antioxidant peptides upon simulated gastrointestinal digestion. This study suggests the potential role of eggs as a dietary source of antioxidants.

Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

International Nuclear Information System (INIS)

Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

2014-01-01

The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties

Nutrient changes and antinutrient contents of beniseed and beniseed soup during cooking using a Nigerian traditional method.

Science.gov (United States)

Agiang, M A; Umoh, I B; Essien, A I; Eteng, M U

2010-10-15

Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition ofbeniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.

Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012

Directory of Open Access Journals (Sweden)

Thapanan Konwatchara

2014-06-01

Full Text Available The aim of this research was to investigate the changes in functional properties of germinated black glutinous rice (KKU-ULR012 after cooking. Black glutinous rice grains were obtained from Faculty of Agriculture, Khon Kaen University, Thailand. The rough grains were soaked for 12 hrs, then germinated for 30 hrs at 35±2°C (95%RH, dried at 45±2°C for 8 hrs, dehusked and cooked either using a microwave oven or a pressure cooker. The cooked grains were dehydrated in two stages, 85±2°C for 1 hr and 45±2°C for 12 hrs until the final moisture content was 10±2%wb. The antioxidant activity, anthocyanins, GABA and -oryzanol contents, and the microstructure of the dehydrated grains were then characterized. Germination process induced a 2.55 fold increase in GABA content compared to non-germinated KKU-ULR012. The germinated KKU-ULR012 gave DPPH value, anthocyanins and -oryzanol contents of 33.74±0.15 mgTrolox/100gdb, 182.89±0.48 mg/100gdb and 37.72±0.16 mg/100gdb, respectively. Anthocyanins in cooked germinated KKU-ULR012 diminished almost 88-89% after cooking. The cooking methods employed strongly influenced the antioxidant activity and anthocyanins content that the pressure cooking tended to prevent loss of anthocyanin content and antioxidant activity. The GABA, -oryzanol and antho-cyanins contents and antioxidant activity of germinated grains cooked in the pressure cooker were higher than the samples cooked in the microwave oven (p<0.05. For pressure cooking, the cooked grains gave DPPH, ABTS, anthocyanins and -oryzanol contents of 9.89±0.35 mgTrolox/100gdb, 1.79±0.04 mgTrolox/100gdb, 21.60±0.14 mg/100gdb and 37.16±0.70 mg/100gdb, respectively. The rice grains cooked by pressure cooking were more moist and sticky than the grains cooked by microwave cooking. The microstructure examined by SEM showed that the center of the dehydrated cooked rice grain was smooth indicating starch gelatinization whereas the surface revealed

Effect of gamma irradiation and different modes of cooking on vitamin C content of potatoes

International Nuclear Information System (INIS)

Shirsat, S.G.; Thomas, Paul

1997-01-01

Changes in reduced and total ascorbic acid content in control and gamma irradiated potatoes of four cultivars were studied during 15 degC storage and after cooking by different methods. Under identical prolonged storage conditions, control tubers suffered heavy losses of vitamin C and total marketability due to sprouting and shrinkage unlike irradiated tubers. Time consuming cooking destroys more vitamin C as compared to faster cooking methods. (author). 5 refs., 1 fig

Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour.

Science.gov (United States)

Gulati, Paridhi; Sabillón, Luis; Rose, Devin J

2018-07-01

Previous studies have reported a substantial decline in in vitro digestibility of proso millet protein upon cooking. In this study, several processing techniques and cooking solutions were tested with the objective of preventing the loss in pepsin digestibility. Proso millet flour was subjected to the following processing techniques: high pressure processing (200 and 600 MPa for 5 and 20 min); germination (96 h); fermentation (48 h); roasting (dry heating); autoclaving (121 °C, 3 h), and treatment with transglutaminase (160 mg/g protein, 37 °C, 2 h). To study the interaction of millet proteins with solutes, millet flour was heated with sucrose (3-7 M); NaCl (2-6 M); and CaCl 2 (0.5-3 M). All processing treatments failed to prevent the loss in pepsin digestibility except germination and treatment with transglutaminase, which resulted in 23 and 39% increases in digestibility upon cooking, respectively, when compared with unprocessed cooked flours. Heating in concentrated solutions of sucrose and NaCl were effective in preventing the loss in pepsin digestibility, an effect that was attributed to a reduction in water activity (a w ). CaCl 2 was also successful in preventing the loss in digestibility but its action was similar to chaotrops like urea. Thus, a combination of enzymatic modification and cooking of millet flour with either naturally low a w substances or edible sources of chaotropic ions may be useful in processing of proso millet for development of novel foods without loss in digestibility. However, more research is required to determine optimum processing conditions. Copyright © 2018 Elsevier Ltd. All rights reserved.

Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.

Science.gov (United States)

Davis, C E; Cyrus, S

1998-02-01

Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (O to 1 degrees C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71 degrees C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1 degrees C, 41 s; 67.2 degrees C, 26 s; 68.3 degrees C, 16 s; and 69.4 degrees C, 10 s) were analyzed for CAT activity in meat frozen prior to cooking was slightly lower (P sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

Comparison between different methods of breast implant volume choice and degree of postoperative satisfaction

Directory of Open Access Journals (Sweden)

RAFAEL DAIBERT DE SOUZA MOTTA

2018-02-01

Full Text Available ABSTRACT Objectives: to assess the degree of patient satisfaction after undergoing breast augmentation and compare three different, easy, inexpensive and universal methods of preoperative choice of breast implant volume. Methods: a prospective study was carried out at University Hospital Pedro Ernesto of State University of Rio de Janeiro, in 94 women from Rio de Janeiro, aged 18 to 49 years, submitted to breast augmentation mammaplasty with breast implant due to hypomastia. All implants were textured, with a round base and high projection and were introduced into the retroglandular space through an inframammary access. The patients were divided into three groups: Control, Silicone and MamaSize®, with 44, 25 and 25 patients, respectively. Satisfaction questionnaires were applied in the pre and postoperative periods by the same evaluator, through the visual analogue scale, in which ‘0’ meant very unsatisfied and ‘100’ very satisfied for the four variables: shape, size, symmetry and consistency. The degree of satisfaction with the surgical scar was also assessed in the postoperative period. Results: when the preoperative and postoperative satisfaction levels were compared, there was a difference in all variables for the three groups, with statistical significance. However, when the postoperative data were compared with each other, there was no significant difference. The degree of satisfaction with the surgical scar was high. Conclusion: the augmentation mammaplasty with breast implant had a high index of satisfaction among patients. However, there was no difference in the degree of satisfaction in the postoperative period between the three methodologies of breast volume measurement.

Integration of cooking and vacuum cooling of carrots in a same vessel

Directory of Open Access Journals (Sweden)

Luiz Gustavo Gonçalves Rodrigues

2012-03-01

Full Text Available Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts.

Science.gov (United States)

van Heerden, Salomina M; Strydom, Phillip E

2017-11-01

Nutrient content of raw and cooked foods is important for formulation of healthy diets. The retention of nutrients during cooking can be influenced by various factors, including animal age, carcass characteristics and cooking method, and these factors are often unique to specific countries. Here the effects of animal age (lamb and mutton) and carcass cut (shoulder, loin and leg) combined with cooking method (moist heat and dry heat) on yield and nutrient retention of selected nutrients of South African sheep carcasses were studied. Cooking yields and moisture retention were lower for lamb loin but higher for lamb leg. Energy and fat retention were higher for all cuts of mutton compared with lamb, while higher retention values for cholesterol were recorded for lamb. Mutton retained more iron (P = 0.10) and zinc and also more vitamin B 2 , B 6 and B 12 than lamb. Shoulder cooked according to moist heat cooking method retained more magnesium, potassium and sodium. Incorporating these retention and yield values into the South African Medical Research Council's Food Composition Tables provides a reliable reference to all concerned with nutrient content of food. It will also guide practitioners and primary industry to adjust animal production aimed at optimum nutrient content to specific diets. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

46 CFR 169.703 - Cooking and heating.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG) or...

Visitors Satisfaction Measurement in Czech Tourism

Directory of Open Access Journals (Sweden)

Tomáš Sadílek

2015-01-01

Full Text Available The paper deals with describing the method of satisfaction measurement as a one of marketing techniques used for detecting visitors’ satisfaction in tourist regions in the Czech Republic. In the treatise, we try to analyse visitors’ satisfaction with the twenty four partial factors affecting total satisfaction. In the theoretical part of the paper, there are described methodological approaches to satisfaction measurement and presented various methods for satisfaction measurement with focus on the Satisfaction Pyramid method which is also used in the field part. Other presented methods are Customer Satisfaction Index, European Customer Satisfaction Model, Importance-Satisfaction Matrix, SERVQUAL Concept and KANO Model. Data have been collected all over the Czech Republic in years 2010 and 2011 twice every year. In the field part there are presented calculations of data and described total satisfaction, Satisfaction Index and partial satisfactions as well as level of satisfaction by tourist regions and correlations between partial satisfactions and total satisfaction which refers to importance of partial factors. Most important factors affecting total satisfaction are public transport, sport equipment, shopping possibilities, children attractions, orientation signage and free time programs.

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.

Science.gov (United States)

Ferreira, Valquíria C S; Morcuende, David; Madruga, Marta S; Hernández-López, Silvia H; Silva, Fábio A P; Ventanas, Sonia; Estévez, Mario

2016-06-01

The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of pre-cooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-to-eat chicken patties.

The relation between leadership style and empowerment on job satisfaction of nurses.

Science.gov (United States)

Morrison, R S; Jones, L; Fuller, B

1997-05-01

The authors explore the relation between leadership style and empowerment and its effect on job satisfaction among the nursing staff of a regional medical center. Several empirical studies on transformational leadership-found that transformational leadership behaviors were positively related to work team success and leadership effectiveness. Transformational leadership processes have also been suggested to enhance followers' work-oriented values and shape the self-efficacies of followers. Employee empowerment may be influenced by the perception that the organization cares about its employees' well-being and that their work is valued. Empowering nurses may increase job satisfaction and improve patient care. Leadership style and empowerment influence job satisfaction among workers. All nursing department staff were invited to complete a self-report questionnaire with no identifying information. Leadership style was measured using Bass's Multifactor Leadership Questionnaire, empowerment was measured with items from Spreitzer's Psychological Empowerment instrument, and job satisfaction was measured by Warr, Cook, and Wall's job satisfaction questionnaire. Both transformational and transactional leadership were positively related to job satisfaction, as was empowerment. Differences in the contributions of empowerment and leadership style in predicting job satisfaction for licensed and unlicensed workers was evident. Designing interventions that allow for the relative influence of leadership style as well as empowerment on varying classifications of nursing personnel may be a more effective strategy and have a greater effect on staff attitudes and behaviors.

Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

Directory of Open Access Journals (Sweden)

Thomas Heather MC

2011-11-01

Full Text Available Abstract Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6 completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society.

Factors influencing internal color of cooked meats.

Science.gov (United States)

Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

2016-10-01

This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

Residential Cooking Behavior in the United States: Data Collected from a Web-Based Survey

Energy Technology Data Exchange (ETDEWEB)

Huang, Y. W; Andrew, E. E; Hu, T. C; Singer, B. C; Ding, L.; Logue, J. M

2014-08-01

Cooking has a significant impact on indoor air quality. When cooking occurs, how foods are cooked, and the types of food that are cooked have all been shown to impact the rate at which occupants are exposed to pollutants. Home occupancy characteristics impact how concentrations in the home translate into exposures for the occupants. With the intent of expanding our understanding of cooking behavior in the U.S., we developed and advertised an online survey to collect household cooking behavior for the 24 hrs prior to taking the survey. The survey questions were designed to address gaps in knowledge needed to predict the impact of cooking on indoor concentrations of PM2.5 and other pollutants. The survey included the following questions: 1) which meals households ate at home; 2) number of household members at home during cooking; 3) the type of oil used for cooking; 4) the type of foods cooked at each meal; 5) the type of cooking devices used; and 6) the methods selected for food preparation. We also collected information on household characteristics such as their location (zip code), ethnicity, and ages of family members. We analyzed the variability in home cooking characteristics for households in different climate zones and with four different types of family compositions: 1 senior living alone, 1 adult living alone, 2 or more adults/seniors, and families with children. We used simple statistical tests to determine if the probability of certain cooking behaviors differed between these subgroups.

Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

International Nuclear Information System (INIS)

Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

2012-01-01

Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC 50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries. - Highlights: ► Radiation was applied for the hydrolysis of tuna cooking juice protein. ► The degree of hydrolysis were increased by irradiation and the antioxidant activity of hydrolysate was higher than protein. ► This result suggest that radiation is useful method for the hydrolysis of protein.

Hindrances to acceptation of precision cooking technique in households

OpenAIRE

Borremans, Auriane

2017-01-01

Master's thesis in International hotel and tourism management: Culinary Leadership and Innovation Many technologies have been created in order to simplify our everyday life and technology in the kitchen is not an exception. Indeed, evolution in the dimension of technology is keeping growing up from the first micro wave to the recent induction cooking hobs. The precision cooking method is also part of these new technologies but have not been adopted by many households yet. In this paper,...

Usability analysis of industrial cooking equipment.

Science.gov (United States)

Calado, Alexana Vilar Soares; Soares, Marcelo Márcio

2012-01-01

This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.

Cooking Methods for a Soft Diet Using Chicken Based on Food Texture Analysis.

Science.gov (United States)

Watanabe, Emi; Maeno, Masami; Kayashita, Jun; Miyamoto, Ken-Ichi; Kogirima, Miho

2017-01-01

Undernutrition caused by difficulties in masticating is of growing concern among the elderly. Soft diets are often served at nursing homes; however, the styles differ with nursing homes. Improperly modified food texture and consistency may lead to further loss of nutritive value. Therefore, we developed a method to produce a soft diet using chicken. The texture-modified chicken was prepared by boiling a mixture of minced chicken and additive foodstuff that softened the meat. The best food additive was determined through testing cooking process, size after modification and texture. The optimum proportions of each component in the mixture were determined measuring food texture using a creep meter. Teriyaki chicken was cooked using the texture-modified chicken, and provided to a nursing home. The amount of food intake by elderly residents was subsequently surveyed. This study involved 22 residents (1 man and 21 women; mean age 91.4±5.3 y). Consequently, yakifu, which was made from wheat gluten, was the most suitable additive foodstuff. The hardness of the texture-modified chicken, with proportions of minced chicken, yakifu, and water being 50%, 10%, and 40% respectively, was under 40,000 N/m 2 . The intake amount of the texture-modified chicken of subjects whose intake amount of conventional chicken using chicken thigh was not 100% was significantly higher. These findings suggest that properly modified food textures could contribute to improve the quality of meals by preventing undernutrition among the elderly with mastication difficulties.

Short term exposure to cooking fumes and pulmonary function

Directory of Open Access Journals (Sweden)

Qvenild Torgunn

2009-05-01

Full Text Available Abstract Background Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function. Methods Two groups of 12 healthy volunteers (A and B stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled levels of cooking fumes. Results The change in spirometric values during the day with exposure to cooking fumes, were not statistically significantly different from the changes during the day without exposure, with the exception of forced expiratory time (FET. The change in FET from entering the kitchen until six hours later, was significantly prolonged between the exposed and the unexposed day with a 15.7% increase on the exposed day, compared to a 3.2% decrease during the unexposed day (p-value = 0.03. The same tendency could be seen for FET measurements done immediately after the exposure and on the next morning, but this was not statistically significant. Conclusion In our experimental setting, there seems to be minor short term spirometric effects, mainly affecting FET, from short term exposure to cooking fumes.

Determination of optimum oven cooking procedures for lean beef products.

Science.gov (United States)

Rodas-González, Argenis; Larsen, Ivy L; Uttaro, Bethany; Juárez, Manuel; Parslow, Joyce; Aalhus, Jennifer L

2015-11-01

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

Identifying and prioritizing the factors effective in customer satisfaction using the TOPSIS method

Directory of Open Access Journals (Sweden)

H Forougozar

2014-01-01

Full Text Available Introduction: Customer satisfaction has been suggested as one of the interesting and challenging issues of management in the new millennium. In addition, oral and dental health and the quality of the services the health centers delivered to the patients directly affect the customer satisfaction. Therefore, the present study aimed to identify, investigate, and rank the factors affecting the customer satisfaction in the department of dentistry of Shiraz Farhangiyan health center. Method: The present descriptive study was conducted on the specialists and patients of the department of dentistry of Shiraz Farhangiyan health center. The validity of the questionnaire utilized in the study was confirmed by expert professors and its reliability was approved using the Cronbach’s alpha formula. Finally, the study data were analyzed in SPSS statistical software (v. 16, using inferential statistics. Results: All the hypotheses were confirmed by the results of the statistical analyses and quality, services, and expenditures revealed to affect the customer satisfaction in the department of dentistry of Shiraz Farhangiyan health center. Moreover, these factors were ranked using the TOPSIS method and the results showed quality and expenditures as the most and the least effective factors in customer satisfaction, respectively. Conclusion: Since restoring and arranging the organization based on the customer needs is among the main priorities of designing an organization, managers are suggested to take measures for organizational reformation based on the customers’ priorities. Of course, conducting such programs is of utmost importance in health and treatment environments, leading to provision of better services and facilitation of learning, education, and research. Thus, identifying the effective factors in customer satisfaction and ranking them are highly important.

Importance of cooking skills for balanced food choices.

Science.gov (United States)

Hartmann, Christina; Dohle, Simone; Siegrist, Michael

2013-06-01

A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. Copyright © 2013 Elsevier Ltd. All rights reserved.

Evaluation Method of Accumulated Cooking Oil Stains in Room

OpenAIRE

五十嵐, 由利子; 中村, 和吉; 萬羽, 郁子; Igarashi, Yuriko; Nakamura, Kazuyoshi; Banba, Ikuko

2005-01-01

The diffusion of the oil mist while cooking affects the entire room, leaving stains on the ceiling and walls. The validity of measuring the color difference of stains was examined by installing teflon plates in the kitchen and the adjacent space with a view to assessing the oil diffusion. Four houses were designated for the examination. In each house, four teflon plates (20×40mm) were installed on the ceiling and walls of the kitchen and the space adjacent to it. Then, one plate was removed a...

Students’ Satisfaction with the Group Work Method and its Performance Evaluation: A survey in an Italian University

Directory of Open Access Journals (Sweden)

Massimo Zedda

2017-07-01

Full Text Available Group Work Learning Method is a cooperative learning technique that has positive effects in learning: students’ active participation can increase both cognitive and social skills. Our work involved three cohorts of students of different years attending the same course at the University of Torino, Department of Psychology. The contents of the course were the same in all years, students were asked to form self-selected groups to find creative solutions to two cases regarding violent behavior in workplace. Satisfaction concerning this activity and the method to evaluate the performance of the activity were investigated. Findings confirm overall students’ satisfaction related to group work learning method. This satisfaction improves the scores in course and teacher skills satisfaction. About the evaluation, findings shown that students agreed teacher’s and peers’ evaluation of the performance.

Emission Rates of Multiple Air Pollutants Generated from Chinese Residential Cooking.

Science.gov (United States)

Chen, Chen; Zhao, Yuejing; Zhao, Bin

2018-02-06

Household air pollution generated from cooking is severe, especially for Chinese-style cooking. We measured the emission rates of multiple air pollutants including fine particles (PM 2.5 ), ultrafine particles (UFPs), and volatile organic compounds (VOCs, including formaldehyde, benzene, and toluene) that were generated from typical Chinese cooking in a residential kitchen. The experiment was designed through five-factor and five-level orthogonal testing. The five key factors were cooking method, ingredient weight, type of meat, type of oil, and meat/vegetable ratio. The measured emission rates (mean value ± standard deviation) of PM 2.5 , UFPs, formaldehyde, total volatile organic compounds (TVOCs), benzene, and toluene were 2.056 ± 3.034 mg/min, 9.102 ± 6.909 × 10 12 #/min, 1.273 ± 0.736 mg/min, 1.349 ± 1.376 mg/min, 0.074 ± 0.039 mg/min, and 0.004 ± 0.004 mg/min. Cooking method was the most influencing factor for the emission rates of PM 2.5 , UFPs, formaldehyde, TVOCs, and benzene but not for toluene. Meanwhile, the emission rate of PM 2.5 was also significantly influenced by ingredient weight, type of meat, and meat/vegetable ratio. Exhausting the range hood decreased the emission rates by approximately 58%, with a corresponding air change rate of 21.38/h for the kitchen room.

New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

Directory of Open Access Journals (Sweden)

Bruna Line Carvalho

2017-04-01

Full Text Available The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.

Evaluation of the cooking power in three different solar cookers box-type

International Nuclear Information System (INIS)

Terres, H; Lizardi, A; Chávez, S; López, R; Vaca, M

2017-01-01

In the present work calculations for the cooking power in three different solar cookers are shown. The designs considered for the solar cookers are square, rectangular and octagonal. Agree to the results, a solar cooker with larger area for the solar radiation inlet has the biggest cooking power. The cooking powers obtained for the solar cookers are 4.04 W (0.49 m 2 ), 2.06 W (0.15 m 2 ) and 0.88 W (0.19 m 2 ) which correspond to square, rectangular and octagonal designs respectively. For the evaluation, the standard ASAE S580 JAN03 was considered to evaluate the cooking power in the solar cookers. Following the method established in this standard was possible to calculate the cooking power and evaluate the solar cookers at the same time. This activity except for what has been done in the standard, have not been done in other works. (paper)

Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

Science.gov (United States)

Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

Short term exposure to cooking fumes and pulmonary function

OpenAIRE

Qvenild Torgunn; Svendsen Kristin; Svedahl Sindre; Sjaastad Ann; Hilt Bjørn

2009-01-01

Abstract Background Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function. Methods Two groups of 12 healthy volunteers (A and B) stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled level...

Using qualitative methods to understand factors contributing to patient satisfaction among dermatology patients: a systematic review.

Science.gov (United States)

Gibbons, Caitlin; Singh, Sanminder; Gibbons, Brittany; Clark, Caitlin; Torres, Josefina; Cheng, Michelle Y; Wang, Elizabeth A; Armstrong, April W

2018-05-01

In this systematic review, we aimed to synthesize data that identify factors contributing to patient satisfaction in dermatology care using qualitative methods. We performed a comprehensive search of the literature using the PubMed database for articles published between January 1, 2000 and February 9, 2015. The initial search yielded 186 articles, of which 13 were included after applying inclusion and exclusion criteria. The systematic review of 13 articles included a total of 330 patients. Using in-field observations and semistructured interviews, studies found that qualitative methods and analysis increased the provider's sensitivity to patient needs and enhanced patient care. Analyses using qualitative methods found increased patient satisfaction in their healthcare provider is associated with (1) confidence in the provider's diagnosis, (2) perception of patient-centered, individualized recommendations and (3) quality of patient education and provider explanation during a visit. Patient satisfaction is measured using either quantitative or qualitative methods. Quantitative methods result in standardized data that often does not capture the nuances of patient experience. In contrast, qualitative methodology is integral to gathering patient perspectives on patient care and satisfaction and should be included in future research models.

Evaluation of job satisfaction and working atmosphere of dental nurses in Germany.

Science.gov (United States)

Goetz, Katja; Hasse, Philipp; Campbell, Stephen M; Berger, Sarah; Dörfer, Christof E; Hahn, Karolin; Szecsenyi, Joachim

2016-02-01

The purpose of the study was to assess the level of job satisfaction of dental nurses in ambulatory care and to explore the impact of aspects of working atmosphere on and their association with job satisfaction. This cross-sectional study was based on a job satisfaction survey. Data were collected from 612 dental nurses working in 106 dental care practices. Job satisfaction was measured with the 10-item Warr-Cook-Wall job satisfaction scale. Working atmosphere was measured with five items. Linear regression analyses were performed in which each item of the job satisfaction scale was handled as dependent variables. A stepwise linear regression analysis was performed with overall job satisfaction and the five items of working atmosphere, job satisfaction, and individual characteristics. The response rate was 88.3%. Dental nurses were satisfied with 'colleagues' and least satisfied with 'income.' Different aspects of job satisfaction were mostly associated with the following working atmosphere issues: 'responsibilities within the practice team are clear,' 'suggestions for improvement are taken seriously,' 'working atmosphere in the practice team is good,' and 'made easier to admit own mistakes.' Within the stepwise linear regression analysis, the aspect 'physical working condition' (β = 0.304) showed the highest association with overall job satisfaction. The total explained variance of the 14 associated variables was 0.722 with overall job satisfaction. Working atmosphere within this discrete sample of dental care practice seemed to be an important influence on reported working condition and job satisfaction for dental nurses. Because of the high association of job satisfaction with physical working condition, the importance of paying more attention to an ergonomic working position for dental nurses to ensure optimal quality of care is highlighted. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Cook's Carteaux: Trends in nuclear training

International Nuclear Information System (INIS)

Anon.

1993-01-01

The following Nuclear News interview, conducted by associate editor Gregg M. Taylor, is with Paul F. Carteaux, training superintendent at Indiana/Michigan Power Company's Cook nuclear power plant. The site has two Westinghouse pressurized water reactors. Cook-1, rated 1020-MWe (net), started commercial operation in August 1975, and the 1060-MWe Cook-2 began operation in July 1978

Targeted methods for measuring patient satisfaction in a radiological center

International Nuclear Information System (INIS)

Maurer, M.H.; Stein, E.; Schreiter, N.F.; Renz, D.M.; Poellinger, A.

2010-01-01

Purpose: To investigate two event-oriented methods for evaluating patient satisfaction with radiological services like outpatient computed tomography (CT) examinations. Materials and Methods: 159 patients (55 % men, 45 % women) were asked to complete a questionnaire to provide information about their satisfaction with their examination. At first, patients were asked to spontaneously recall notably positive and negative aspects (so-called 'critical incidents', critical incident technique = CIT) of the examination. Subsequently a flow chart containing all single steps of the examination procedure was shown to all patients. They were asked to point out the positive and negative aspects they perceived at each step (so-called sequential incident technique = SIT). Results: The CIT-based part of the questionnaire yielded 356 comments (183 positive and 173 negative), which were assigned to one of four categories: interaction of staff with patient, procedure and organization, CT examination, and overall setting of the examination. Significantly more detailed comments regarding individual aspects of the CT examination were elicited in the second part of the survey, which was based on the SIT. There were 1413 statements with a significantly higher number of positive comments (n = 939, 66 %) versus negative comments (n = 474, 34 %; p < 0.001). Conclusion: The critical and sequential incident techniques are suitable to measure the subjective satisfaction with the delivery of radiological services such as CT examinations. Positive comments confirm the adequacy of the existing procedures, while negative comments provide direct information about how service quality can be improved. (orig.)

Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz after domestic cooking

Directory of Open Access Journals (Sweden)

Lucia M. J. Carvalho

2012-03-01

Full Text Available Background: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. Objectives: The aim of this study was to evaluate the total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. Results: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total β-carotene from 1.99 to 10.32 µg/g. The β-carotene predominated in all the roots. The Híbrido 2003 14 08 cultivar presented the highest β-carotene content after cooking methods 1 and 3. The 1153 – Klainasik cultivar presented the highest 9-Z-β-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 – Vermelhinha and that of β-carotene for the Híbrido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR% in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or β-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or β-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or �

Burden of diseases estimates associated to different red meat cooking practices

DEFF Research Database (Denmark)

Berjia, Firew Lemma; Poulsen, Morten; Nauta, Maarten

2014-01-01

. The aim of this study is to compare the burden of disease estimate attributed to red meat consumption processed using different cooking practices.The red meat cooking practices were categorized into three: (A) barbecuing/grilling; (B) frying/broiling and (C) roasting/baking. The associated endpoints......, affected population, intake and dose–response data are obtained by literature survey. The selected endpoints are four types of cancer: colorectal, prostate, breast and pancreatic. The burden of disease per cooking practice, endpoint, sex and age is estimated in the Danish population, using disability...... adjusted life years (DALY) as a common health metric.The results reveal that the consumption of barbecued red meat is associated with the highest disease burden, followed by fried red meat and roasted red meat.The method used to quantify the difference in disease burden of different cooking practices can...

Perceived Family Support, Acculturation, and Life Satisfaction in Mexican American Youth: A Mixed-Methods Exploration

Science.gov (United States)

Edwards, Lisa M.; Lopez, Shane J.

2006-01-01

In this article, the authors describe a mixed-methods study designed to explore perceived family support, acculturation, and life satisfaction among 266 Mexican American adolescents. Specifically, the authors conducted a thematic analysis of open-ended responses to a question about life satisfaction to understand participants' perceptions of…

Cooked blueberries: anthocyanin and anthocyanidin degradation and their radical-scavenging activity.

Science.gov (United States)

Oliveira, Carla; Amaro, L Filipe; Pinho, Olivia; Ferreira, Isabel M P L V O

2010-08-25

This study examined anthocyanin and anthocyanidin composition and radical-scavenging activity of three cultivars of blueberries (Vaccinium corymbosum L., cv. Bluecrop, Bluetravel, and Ozarkblue) before and after cooking. A total of 13 anthocyanins were separated and monitored in methanolic extracts of raw fruits by high-performance liquid chromatography/diode array detector (HPLC/DAD). Principal component analysis using the anthocyanin profile as variables revealed differences according to cultivar origin. Of the six common anthocyanidins, four were identified and quantified in the hydrolysates, namely, malvidin, the most abundant, followed by cyanidin, petunidin, and delphynidin. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries cooked in stuffed fish was performed. The percentage of anthocyanin degradation in cooked blueberries (by progressive heating from 12 to 99 °C for 60 min) ranged between 16 and 30% for Bluecrop, 30-42% for Bluetravel, and 12-41% for Ozarkblue. However, cooked blueberries maintained or increased radical-scavenging activity when evaluated by the 1,1'-diphenyl-2-picrylhydrazyl (DPPH) method. Overall, results show that cooked blueberries can serve as a good source of bioactive phytochemicals.

Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

Science.gov (United States)

Bendig, Paul; Hägele, Florian; Blumenstein, Marina; Schmidt, Jasmin; Vetter, Walter

2013-07-10

Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking.

Effect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758).

Science.gov (United States)

Caparros Megido, Rudy; Poelaert, Christine; Ernens, Marjorie; Liotta, Marisa; Blecker, Christophe; Danthine, Sabine; Tyteca, Eva; Haubruge, Éric; Alabi, Taofic; Bindelle, Jérôme; Francis, Frédéric

2018-04-01

Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating process could have deleterious effects on protein and lipid quality. Therefore, this study characterized the effects of different household cooking methods (boiling, pan-frying, vacuum cooking, and oven cooking) on the microbial load and nutritive value of mealworms, with a focus on protein digestibility and fatty acid composition. Boiling and cooking under vacuum were the most efficient techniques to reduce microbial load while maintaining the high levels of protein and polyunsaturated fatty acids of mealworms. Cooking method-related changes were very low on macronutrients content except for pan-fried mealworms which exhibited the highest lipid content. Cooking slightly changed fatty acid composition of mealworms by principally decreasing their level of saturated fatty acids but also increased the in vitro crude protein digestibility of mealworms. Copyright © 2018 Elsevier Ltd. All rights reserved.

Job satisfaction of practice assistants in general practice in Germany: an observational study.

Science.gov (United States)

Goetz, Katja; Campbell, Stephen; Broge, Bjoern; Brodowski, Marc; Steinhaeuser, Jost; Wensing, Michel; Szecsenyi, Joachim

2013-08-01

Job satisfaction of practice staff is important for optimal health care delivery and for minimizing the turnover of non-medical professions. To document the job satisfaction of practice assistants in German general practice and to explore associations between job satisfaction, staff characteristics and culture in general practice organizations. The study was based on data from the European Practice Assessment accreditation scheme for general practices and used an observational design. The study population consisted of 1158 practice assistants from 345 general practices across Germany. Job satisfaction was measured with the 10-item Warr-Cook-Wall questionnaire. Organizational culture was evaluated with four items. A linear regression analysis was performed in which each of the job satisfaction items was handled as dependent variable. Out of 1716 staff member questionnaires handed out to practice assistants, 1158 questionnaires were completed (response rate: 67.5%). Practice assistants were most satisfied with their colleagues and least satisfied with their income. Higher job satisfaction was associated with issues of organizational culture, particularly a good working atmosphere, opportunities to suggest and influence areas for improvement and clear responsibilities within the practice team. Prioritizing initiatives to maintain high levels of, or to improve the job satisfaction of practice assistants, is important for recruitment and retention. It will also help to improve working conditions for both practice assistants and GPs and create an environment to provide better quality care.

A new automated method of e-learner's satisfaction measurement

Directory of Open Access Journals (Sweden)

Armands Strazds

2007-06-01

Full Text Available This paper presents a new method of measuring learner’s satisfaction while using electronic learning materials (e-courses, edutainment games, etc. in virtual non-linear environments. Method is based on a relation of Discovering and Learning probability distribution curves obtained by collecting and evaluating the human-computer interaction data. While being near real-time, this measurement is considered highly unobtrusive and cost-effective because of its automated approach. The first working prototype EDUSA 1.0 was developed and successfully tested by the Distance Education Studies Centre of Riga Technical University.

Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

Science.gov (United States)

Fulton, C; Davis, C

1975-09-01

Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

Kraft cooking of gamma irradiated wood, (1)

International Nuclear Information System (INIS)

Inaba, Masamitsu; Meshitsuka, Gyosuke; Nakano, Junzo

1979-01-01

Studies have been made of kraft cooking of gamma irradiated wood. Beech (Fagus crenata Blume) wood meal suspended in aqueous alkaline alcohol was irradiated up to 1.5 KGy (0.15 Mrad) with gamma rays from a Co-60 source in the presence or absence of oxygen. The irradiated wood meals were washed thoroughly with fresh water, air dried and cooked under the ordinary cooking conditions. The results are summarized as follows: (1) Pre-irradiation in aqueous alkali have negligible effect on kraft cooking. (2) In the case of ethanol addition (50 g/l), pre-irradiation in vacuo shows acceleration of delignification and stabilization of carbohydrates during kraft cooking. Cooked yield gain by pre-irradiation was about 1.2% in all over the range of delignification from 80 to 90%. Aqueous ethanol without alkali also shows positive but smaller effect than that with alkali. (3) Propanol, iso-propanol and butanol show positive but smaller effects than ethanol. However, methanol does not show any positive effect. (4) Irradiation in the presence of oxygen does not show any attractive effect on kraft cooking. (author)

The addition of pineapple flesh and pineapple peels extracts to increase the quality of used cooking oil

Science.gov (United States)

Kusumawardani, R.; Hasanah, N.; Sukemi

2018-04-01

In Indonesia, reuse of cooking oil is high and common. Heating process and reuse of the cooking oil causes a change in its chemical constituents and decrease its qualities. This research aimed to investigate the addition of pineapple flesh extract (PFE) and pineapple peel extract (PPE) on the increment of the quality of oxidized (used) cooking oil. The cooking oil has been used three times. Treatment was done by mixing the used cooking oil with the extract (2:1) at 50°C. Peroxide value, FFA and iodine number of treated and untreated used cooking oils were measured by using titration method. The result showed that the treatment could increase the quality of the used cooking oils. PPE was better than PFE to increase the quality of the used cooking oil.

Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

Science.gov (United States)

Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

2014-10-01

The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

The influence of workload and health behavior on job satisfaction of general practitioners.

Science.gov (United States)

Goetz, Katja; Musselmann, Berthold; Szecsenyi, Joachim; Joos, Stefanie

2013-02-01

Workload, personal health behavior, and job satisfaction of the physicians are crucial aspects for the quality of care they provide. The aim of our study was to identify influencing factors on job satisfaction with regard to general practitioners' (GPs) characteristics such as age, gender, health behavior, body mass index (BMI), and workload. A cross-sectional survey with a sample of 1,027 German GPs was used. Job satisfaction was measured according to a modified version of the Warr-Cook-Wall job satisfaction scale. Further, we collected data about health behavior and BMI of GPs and demographic data. Group comparison was evaluated using ANOVA with Bonferroni correction for post-hoc tests. A linear regression analysis was performed in which each of the job satisfaction items were handled as a dependent variable. The response rate was 34.0%. GPs were rather satisfied with their job with the exception of "hours of work," "physical working condition," and "income." GPs working in cities had less working hours per week, less number of patients per day, longer consultation times, and a higher proportion of privately insured patients compared to GPs working in rural areas. Being female, a higher age, a good health behavior, a lower BMI, and a high proportion of privately insured patients were positively associated with job satisfaction. Our results suggest that job satisfaction depends on different aspects of working conditions and individual characteristics. Therefore, strategies to improve job satisfaction should target improving working conditions and activating physicians' health resources.

Effect of cooking on enrofloxacin residues in chicken tissue.

Science.gov (United States)

Lolo, M; Pedreira, S; Miranda, J M; Vázquez, B I; Franco, C M; Cepeda, A; Fente, C

2006-10-01

The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling, grilling and frying) on naturally incurred enrofloxacin residues in chicken muscle. Enrofloxacin and its metabolite, ciprofloxacin, were analysed using a validated LC-MS method with limits of detection (LOD) and quantification (LOQ), respectively, of 2 and 5 ng g-1 quinolones in muscle samples. The method was shown to be linear over the range 5-500 ng g-1. Mean intra-day relative standard deviation (RSD) at a concentration of 50 ng g-1 (n = 6) was 6%; inter-day RSD was 12%. A recovery study demonstrated that 65-101%, of the drug and metabolite could be recovered from the tissue. The RSD with naturally incurred roasted chicken breast was 9.18% at a concentration of 11 +/- 1.01 ng g-1 (n = 6). In water, enrofloxacin remained stable for 3 h when heated at 100 degrees C. It was concluded that residue data from raw tissue are valid for estimation of consumer exposure to this drug, as well as the ADI calculations because cooking procedures did not affect enrofloxacin residues, which remained stable during heating. However, there was an apparent decrease in quinolone concentration in tissue because some was lost by exudation into the liquid used for cooking. Conversely, for a cooking procedure with water loss, there was an apparent increase in residue concentration.

20 CFR 654.413 - Cooking and eating facilities.

Science.gov (United States)

2010-04-01

... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space shall...

Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China.

Science.gov (United States)

Li, Yun-Chun; Qiu, Jia-Qian; Shu, Man; Ho, Steven Sai Hang; Cao, Jun-Ji; Wang, Ge-Hui; Wang, Xian-Xiang; Zhao, Xiao-Qing

2018-02-01

Nineteen polycyclic aromatic hydrocarbons (PAHs) in PM 2.5 emitted from five different cooking activities were characterized, and their influencing factors were determined. The total quantified particle-bounded PAH concentrations (ΣPAHs) in the airs from the cooking activities were 4.2-36.5-fold higher than those in corresponding backgrounds. The highest ΣPAHs were seen in cafeteria frying (783 ± 499 ng/m 3 ), followed by meat roasting (420 ± 191 ng/m 3 ), fish roasting (210 ± 105 ng/m 3 ), snack-street boiling (202 ± 230 ng/m 3 ), and cafeteria boiling (150 ± 65 ng/m 3 ). The main influencing factors on the PAH emissions were cooking methods, fat contents in raw materials, and oil consumptions. Four- to six-ringed PAHs had the highest contributions to the ΣPAHs (avg. 87.5%). Diagnostic ratios of individual PAH were similar between the two charbroiling and other three conventional Chinese cooking methods, respectively, demonstrating the dominance of cooking methods in the PAH emissions. Remarkably high benzo(b)fluoranthene/benzo(k)fluoranthene (BbF/BkF) ratio (8.31) was seen in the snack-street boiling, attributed to the coal combustion as cooking fuel. Both fluoranthene/(fluoranthene + pyrene) [FLT/(FLT + PYR)] and benzo(a)anthracene/(benzo(a)anthracene + chrysene) [BaA/(BaA + CHR)] ratios were higher for the oil-based cooking than those from the water-based ones. In addition, two ratios of indeno(1,2,3-cd)pyrene/(indeno(1,2,3-cd)pyrene + benzo(g,h,i)perylene) [IPY/(IPY + BPE)] and benzo(a)pyrene/(benzo(a)pyrene + benzo(g,h,i)perylene) [BaP/(BaP + BPE)] were higher for two charbroiling than the three conventional Chinese cooking methods. The characterization work in this study is particularly important since cooking is a potential contributor of atmospheric PAHs in urban China. Carcinogenic potencies of PAHs were assessed by comparison with the air quality guideline and health risk estimation. The BaP and BaP equivalent were

Cooking processes increase bioactive compounds in organic and conventional green beans.

Science.gov (United States)

Lima, Giuseppina Pace Pereira; Costa, Sergio Marques; Monaco, Kamila de Almeida; Uliana, Maira Rodrigues; Fernandez, Roberto Morato; Correa, Camila Renata; Vianello, Fabio; Cisneros-Zevallos, Luis; Minatel, Igor Otavio

2017-12-01

The influence of cooking methods on chlorophyl, carotenoids, polyamines, polyphenols contents and antioxidant capacity were analyzed in organic and conventional green beans. The initial raw material had a higher content of chlorophyl and total phenolics in conventional green beans, whereas organic cultive favored flavonoid content and antioxidant capacity. Polyamines and carotenoids were similar for the two crop systems. After the cooking process, carotenoids (β-carotene, lutein and zeaxanthin) increased. Microwave heating favored the enhancement of some polar compounds, whereas pressure cooking favored carotenoids. When we used the estimation of the radical scavenging activity by electron spin resonance (ESR) spectroscopy, a reduction of the DPPH radical signal in the presence of green bean extracts was observed, regardless of the mode of cultivation. The highest reduction of the ESR signal ocurred for microwave cooking in organic and conventional green beans, indicating a higher availability of antioxidants with this type of heat treatment.

Cooking methods employing natural anti-oxidant food additives effectively reduced concentration of nephrotoxic and carcinogenic aristolochic acids in contaminated food grains.

Science.gov (United States)

Li, Weiwei; Chan, Chi-Kong; Wong, Yee-Lam; Chan, K K Jason; Chan, Ho Wai; Chan, Wan

2018-10-30

Emerging evidence suggests that aristolochic acids (AA) produced naturally by a common weed Aristolochia clematitis in the cultivation fields is contaminating the food products in Balkan Peninsula and acting as the etiological agent in the development of Balkan endemic nephropathy. In this study, we investigated the combined use of natural anti-oxidative "food additives" and different cooking methods to find a solution for the widespread contamination of AA in food products. The results indicated that the addition of healthy dietary supplements (such as cysteine, glutathione, ascorbic acid, citric acid and magnesium) during cooking, is a highly efficient method in lowering the concentration of AA in the final food products. Because previous observation indicated one of the toxicological mechanisms by which AA exert its toxicity is to induce oxidative stress in internal organs, it is anticipated that these added anti-oxidants will also help to attenuate the nephrotoxicity of AA. Copyright © 2018 Elsevier Ltd. All rights reserved.

Visitors Satisfaction Measurement in Czech Tourism

OpenAIRE

Tomáš Sadílek

2015-01-01

The paper deals with describing the method of satisfaction measurement as a one of marketing techniques used for detecting visitors’ satisfaction in tourist regions in the Czech Republic. In the treatise, we try to analyse visitors’ satisfaction with the twenty four partial factors affecting total satisfaction. In the theoretical part of the paper, there are described methodological approaches to satisfaction measurement and presented various methods for satisfaction measurement with focus on...

Cooking breakfast after a brain injury

OpenAIRE

Tanguay, Annick N.; Davidson, Patrick S. R.; Guerrero Nuñez, Karla V.; Ferland, Mark B.

2014-01-01

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we exam...

Cooking breakfast after a brain injury

OpenAIRE

Annick N. Tanguay; Patrick S. R. Davidson; Patrick S. R. Davidson; Patrick S. R. Davidson; K. Vanessa eGuerrero Nuñez; Mark B. Ferland; Mark B. Ferland; Mark B. Ferland

2014-01-01

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we exa...

Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lamb.

Science.gov (United States)

Lewis, P K; Babiker, S A

1983-01-01

Electrical stimulation decreased the shear force and increased the cooking loss in seven paired lamb Longissimus dorsi (LD) muscles. This treatment did not have any effect on the within-sample variation. Cooking in 55°, 65° and 75°C water baths for 90 min caused a linear increase in the cooking loss and shear force. There was no stimulation-cooking temperature interaction observed. Cooking temperature also had no effect on the within-sample variation. A possible explanation as to why electrical stimulation did not affect the within-sample variation is given. Copyright © 1983. Published by Elsevier Ltd.

Ruoanvalmistuspaperi Cook and chill prosessissa

OpenAIRE

Sarjohalme, Sirkka; Helin, Inga

2012-01-01

Opinnäytetyö lähti liikkeelle opinnäytetyön tilaajan, Metsä Tissuen, toiveesta tutkia Cook and chill -ruoanvalmistuspaperin soveltuvuutta Cook and chill -tuotantotapaan ammattikeittiöissä. Uudet toimintamenetelmät eroavat perinteisistä menetelmistä käytännössä näkyvimmin siinä, että ruoanvalmistus ei ole sidottu tarjoilupaikkaan ja ruoan tarjoilun ei tarvitse välttämättä tapahtua valmistuspäivänä. Tähän perustuu myös Cook and chill -tuotantotapa. Tutkimusyhteistyötä tehtiin Pirkkalan tuotanto...

Cooking in Crisis: Lessons from the UK.

OpenAIRE

Caraher, Martin

2012-01-01

The concern with low levels of cooking skills among the British population can be traced back to the 1780s coinciding with the start of urbanisation of the English rural classes. Modern concerns with the lack of cooking skills, since the 1980s, have focused on the links to healthy food choice and preparation. This has resulted in a number of initiatives but little policy development to support cooking in any structured way. Cooking was de-facto removed from the educational experience in schoo...

Comparison of Biodiesel Obtained from Virgin Cooking Oil and Waste Cooking Oil Using Supercritical and Catalytic Transesterification

Directory of Open Access Journals (Sweden)

Jeeban Poudel

2017-04-01

Full Text Available Comparative analysis of transesterification of virgin cooking oil (VCO and waste cooking oil (WCO in catalyzed and supercritical transesterification process using methanol and ethanol as solvents has been conducted in this study. The luminous point of this research was the direct comparison of catalytic and supercritical process using the ester composition obtained from virgin cooking oil and waste cooking oil transesterification. Oil to alcohol molar ratio of 1:6 and reaction condition of 65 °C and 1 bar pressure were considered for the catalytic process, while 260 °C and high pressure (65 and 75 bar for methanol and ethanol, respectively were accounted for the supercritical process. Distinct layer separation was observed for both processes. Ester, fatty acid and glycerol composition was studied for both the upper and lower layers separately, from which 100% ester composition in the upper layer and a mixture of ester and other composition in the lower layer was obtained for the catalytic process owing to succeeding filtration and washing. However, mixture of ester (>75% and other composition was obtained in both layers for the supercritical process where purification process was not implemented. The similarity in the result obtained demonstrates the superiority of waste cooking oil compared to virgin cooking oil, taking cost into consideration.

76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

Science.gov (United States)

2011-01-14

.... 701- TA-267 and 731-TA-304 (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International Trade Commission...-steel cooking ware from Taiwan and the antidumping and countervailing duty orders on imports of top-of...

Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study.

Science.gov (United States)

Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Caraher, Martin; Raats, Monique M; Hollywood, Lynsey; McDowell, Dawn; McCloat, Amanda; Mooney, Elaine; Dean, Moira

2016-12-01

Previous research has highlighted an ambiguity in understanding cooking related terminology and a number of barriers and facilitators to home meal preparation. However, meals prepared in the home still include convenience products (typically high in sugars, fats and sodium) which can have negative effects on health. Therefore, this study aimed to qualitatively explore: (1) how individuals define cooking from 'scratch', and (2) their barriers and facilitators to cooking with basic ingredients. 27 semi-structured interviews were conducted with participants (aged 18-58 years) living on the island of Ireland, eliciting definitions of 'cooking from scratch' and exploring the reasons participants cook in a particular way. The interviews were professionally transcribed verbatim and Nvivo 10 was used for an inductive thematic analysis. Our results highlighted that although cooking from 'scratch' lacks a single definition, participants viewed it as optimal cooking. Barriers to cooking with raw ingredients included: 1) time pressures; (2) desire to save money; (3) desire for effortless meals; (4) family food preferences; and (5) effect of kitchen disasters. Facilitators included: 1) desire to eat for health and well-being; (2) creative inspiration; (3) ability to plan and prepare meals ahead of time; and (4) greater self-efficacy in one's cooking ability. Our findings contribute to understanding how individuals define cooking from 'scratch', and barriers and facilitators to cooking with raw ingredients. Interventions should focus on practical sessions to increase cooking self-efficacy; highlight the importance of planning ahead and teach methods such as batch cooking and freezing to facilitate cooking from scratch. Copyright © 2016 Elsevier Ltd. All rights reserved.

75 FR 62144 - Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of-the-Stove Stainless Steel Cooking...

Science.gov (United States)

2010-10-07

...); (Investigation Nos. 701-TA-267 and 731-TA-304 (Third Review))] Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of- the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International... porcelain-on-steel cooking ware from China and Taiwan and the antidumping and countervailing duty orders on...

Cooking up a Culinary Career.

Science.gov (United States)

Kongshem, Lars

1993-01-01

A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR).

Science.gov (United States)

Hiemori, Miki; Koh, Eunmi; Mitchell, Alyson E

2009-03-11

The composition and thermal stability of anthocyanins in black rice (Oryza sativa L. japonica var. SBR) produced in California were investigated. Six anthocyanin pigments were identified and quantified by high performance liquid chromatography using photo diode-array detection (HPLC-PDA) and electrospray ionization mass spectrometry [LC-(ESI)MS/MS]. The predominant anthocyanins are cyanidin-3-glucoside (572.47 microg/g; 91.13% of total) and peonidin-3-glucoside (29.78 microg/g; 4.74% of total). Minor constituents included three cyanidin-dihexoside isomers and one cyanidin hexoside. Thermal stability of anthocyanins was assessed in rice cooked using a rice cooker, pressure cooker, or on a gas range. All cooking methods caused significant (P rice cooker (74.2%) and gas range (65.4%). Conversely, levels of protocatechuic acid increased 2.7 to 3.4 times in response to all cooking methods. These findings indicate that cooking black rice results in the thermal degradation of cyanidin-3-glucoside and concomitant production of protocatechuic acid.

Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking.

Science.gov (United States)

Alarcón-Flores, M Isabel; Hernández-Sánchez, Francisco; Romero-González, Roberto; Plaza-Bolaños, Patricia; Martínez Vidal, J Luis; Garrido Frenich, Antonia

2014-11-01

Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.

Polyphenol metabolite profile of artichoke is modulated by agronomical practices and cooking method.

Science.gov (United States)

Palermo, Mariantonella; Colla, Giuseppe; Barbieri, Giancarlo; Fogliano, Vincenzo

2013-08-21

In this paper artichoke phenolic pattern was characterized using an Orbitrap Exactive Mass Spectrometer at high mass accuracy and conventional HPLC MS/MS. Twenty four phenolic acids and 40 flavonoids were identified, many of them not previously reported in artichoke. Variations in phenolic compounds were investigated in relation to mycorrhization: results showed that inoculation with mycorrhizae greatly influences metabolite profile proving to be a good strategy to enhance the biosynthesis of secondary metabolites in this plant. This practice also caused a different distribution of the main phenolic compounds within head parts. Both steaming and microwaving cooking treatments caused an increase in antioxidant activity: the lower the initial concentration the higher the effect. A similar trend was observed looking at the phenolic compounds concentration: it increased because of cooking treatments the lower the initial content, the highest the increase. Steamed artichoke showed higher phenols content than microwaved ones.

Cooking Appliances Using High-Frequency Heating

OpenAIRE

木村, 秀行; Hideyuki, KIMURA; (株)日立製作所機械研究所

2007-01-01

We have produced a guide suitable for people with no technical knowledge of cooking appliances that use high-frequency heating. In general, cooking appliances that use an electric heat source are popular since, they are simple to use because the offer easy heat control, are safe because they do not have naked flames, and do not make kitchens dirty because there is no exhaust. In recent years, high-efficiency cooking appliances using high-frequency heating technology have surged in popularity....

Childhood respiratory morbidity and cooking practices among ...

African Journals Online (AJOL)

Background: Household air pollution is a leading risk factor for respiratory morbidity and mortality in developing countries where biomass fuel is mainly used for cooking. Materials and Method: A household cross-sectional survey was conducted in a predominantly rural area of Ghana in 2007 to determine the prevalence of ...

Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

Science.gov (United States)

Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

2014-01-01

Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.

Science.gov (United States)

Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco

2014-12-01

The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (pcooking procedure. Compared with raw products, cooked samples had higher (pcooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6g/100g (0.47-0.51 from n-3 PUFAs), with EPA+DHA concentrations of around 75mg/100g. Konjac materials were successfully used to produce pork patties with a better lipid composition. Copyright © 2014. Published by Elsevier Ltd.

Cooking fish is not effective in reducing exposure to perfluoroalkyl and polyfluoroalkyl substances.

Science.gov (United States)

Bhavsar, Satyendra P; Zhang, Xianming; Guo, Rui; Braekevelt, Eric; Petro, Steve; Gandhi, Nilima; Reiner, Eric J; Lee, Holly; Bronson, Roni; Tittlemier, Sheryl A

2014-05-01

Consumption of fish is considered a part of a healthy diet; however, health risks from fish consumption exist due to potential exposure to various contaminants accumulated in fish. Cooking fish can reduce exposure to many organic chemicals in fish. Similar results have been presented for low levels of perfluoroalkyl and polyfluoroalkyl substances (PFASs), a class of contaminants of emerging concern, in grocery store fish. We examined the effectiveness of three cooking methods (i.e., baking, broiling, and frying) on reducing PFAS levels in four sport fish species. Samples of Chinook salmon, common carp, lake trout and walleye were collected from four rivers in Ontario, Canada and skin-off fillets were analyzed for regular groups of PFASs such as perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonic acids (PFSAs), as well as perfluoroalkyl phosphonic acids (PFPAs), perfluoroalkyl phosphinic acids (PFPIAs) and polyfluoroalkyl phosphoric acid diesters (diPAPs), which are PFASs of emerging concern. Perfluorooctane sulfonate (PFOS) was the dominant PFAS detected and the concentrations were more than an order of magnitude higher than those reported for fish from grocery stores in Canada, Spain, and China. Although concentrations of PFOS in fish fillets generally increase after cooking, amounts of PFOS largely remain unchanged. Relatively minor differences in changes in the fish PFAS amounts after cooking depended on fish species and cooking method used. We conclude that cooking sport fish is generally not an effective approach to reduce dietary exposure to PFASs, especially PFOS. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Farmer innovation driven by needs and understanding: building the capacities of farmer groups for improved cooking stove construction and continued adaptation

Science.gov (United States)

Uckert, G.; Hafner, J.; Graef, F.; Hoffmann, H.; Kimaro, A.; Sererya, O.; Sieber, S.

2017-12-01

Enhancing food security is one of the main goals of subsistence farmers in Sub-Saharan Africa. This study investigates the implementation of improved loam-made cooking stoves and its contribution to coping and livelihood strategies. Controlled combustion, air as well as smoke flue, and heat insulation facilitate the more efficient fuel consumption of improved cooking stoves compared to traditional stoves—namely three stone fires. Although the majority of small-scale farmers in Sub-Saharan Africa rely on the free public good of firewood, the increasing time needed for collecting firewood implies high opportunity costs for productive members of the family. The primary outcomes for users of improved stoves are reduced fuel consumption, greater safety, saved time, and reduced smoke in the kitchen. The paper illustrates part of the output, outcome, and impact of a participatory action research approach for implementing improved cooking stoves. Special emphasis was put on enabling the villagers to construct their stoves without external support, hence having locally manufactured stoves made of mud, bricks, and dried grass. The impact pathway of improved cooking stoves followed the training-of-trainers concept, where members of the initially established farmer groups were trained to construct stoves on their own. Special focus was given to knowledge exchange and knowledge transfer in order to increase firewood efficiency and overall satisfaction of users of improved cook stoves. Encouraging the members to further adapt the stoves enabled them to scale-up the construction of improved cooked stoves into a business model and increase dissemination while creating income. Although many important benefits, like time and knowledge gain, were identified by the farmers after adoption of the new technology, we found adoption rates differed significantly between regions.

Can learning style predict student satisfaction with different instruction methods and academic achievement in medical education?

Science.gov (United States)

Gurpinar, Erol; Alimoglu, Mustafa Kemal; Mamakli, Sumer; Aktekin, Mehmet

2010-12-01

The curriculum of our medical school has a hybrid structure including both traditional training (lectures) and problem-based learning (PBL) applications. The purpose of this study was to determine the learning styles of our medical students and investigate the relation of learning styles with each of satisfaction with different instruction methods and academic achievement in them. This study was carried out with the participation of 170 first-year medical students (the participation rate was 91.4%). The researchers prepared sociodemographic and satisfaction questionnaires to determine the characteristics of the participants and their satisfaction levels with traditional training and PBL. The Kolb learning styles inventory was used to explore the learning styles of the study group. The participants completed all forms at the end of the first year of medical education. Indicators of academic achievement were scores of five theoretical block exams and five PBL exams performed throughout the academic year of 2008-2009. The majority of the participants took part in the "diverging" (n = 84, 47.7%) and "assimilating" (n = 73, 41.5%) groups. Numbers of students in the "converging" and "accommodating" groups were 11 (6.3%) and 8 (4.5%), respectively. In all learning style groups, PBL satisfaction scores were significantly higher than those of traditional training. Exam scores for "PBL and traditional training" did not differ among the four learning styles. In logistic regression analysis, learning style (assimilating) predicted student satisfaction with traditional training and success in theoretical block exams. Nothing predicted PBL satisfaction and success. This is the first study conducted among medical students evaluating the relation of learning style with student satisfaction and academic achievement. More research with larger groups is needed to generalize our results. Some learning styles may relate to satisfaction with and achievement in some instruction methods.

Parabolic solar cooker: Cooking with heat pipe vs direct spiral copper tubes

Science.gov (United States)

Craig, Omotoyosi O.; Dobson, Robert T.

2016-05-01

Cooking with solar energy has been seen by many researchers as a solution to the challenges of poverty and hunger in the world. This is no exception in Africa, as solar coking is viewed as an avenue to eliminate the problem of food insecurity, insufficient energy supply for household and industrial cooking. There are several types of solar cookers that have been manufactured and highlighted in literature. The parabolic types of solar cookers are known to reach higher temperatures and therefore cook faster. These cookers are currently being developed for indoor cooking. This technology has however suffered low cooking efficiency and thus leads to underutilization of the high heat energy captured from the sun in the cooking. This has made parabolic solar cookers unable to compete with other conventional types of cookers. Several methods to maximize heat from the sun for indirect cooking has been developed, and the need to improve on them of utmost urgency. This paper investigates how to optimize the heat collected from the concentrating types of cookers by proposing and comparing two types of cooking sections: the spiral hot plate copper tube and the heat pipe plate. The system uses the concentrating solar parabolic dish technology to focus the sun on a conical cavity of copper tubes and the heat is stored inside an insulated tank which acts both as storage and cooking plate. The use of heat pipes to transfer heat between the oil storage and the cooking pot was compared to the use of a direct natural syphon principle which is achieved using copper tubes in spiral form like electric stove. An accurate theoretical analysis for the heat pipe cooker was achieved by solving the boiling and vaporization in the evaporator side and then balancing it with the condensation and liquid-vapour interaction in the condenser part while correct heat transfer, pressure and height balancing was calculated in the second experiment. The results show and compare the cooking time, boiling

Prevalence and risk factors for low back pain among professional cooks working in school lunch services.

Science.gov (United States)

Nagasu, Miwako; Sakai, Kazuhiro; Ito, Akiyoshi; Tomita, Shigeru; Temmyo, Yoshiomi; Ueno, Mitsuo; Miyagi, Shigeji

2007-07-24

The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Data was collected using a mailed self-administered questionnaire. Of 7100 cooks, 5835 (82%) replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03-1.68), current smoking (PR 1.57; 95% CI, 1.24-1.98), and past smoking (PR 1.35; 95% CI, 1.01-1.79). As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05-1.56), breaks in the morning session (PR 1.33; 95% CI, 1.13-1.56), kitchen environment (PR 1.09; 95%, CI, 1.03-1.15), and height of cooking equipment (PR 1.13; 95% CI, 1.08-1.19) were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03-1.45), stress at work (PR 1.68; 95% CI, 1.42-1.99), financial constraints (PR 1.23; 95% CI, 1.03-1.47), health-related stress (PR 1.31; 95% CI, 1.08-1.59) and worries about the future (PR 1.24; 95% CI, 1.01-1.52) were similarly associated. Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

Improved cook stove adoption and impact assessment: A proposed methodology

International Nuclear Information System (INIS)

Troncoso, Karin; Armendáriz, Cynthia; Alatorre, Silvia

2013-01-01

Aims: Until now, the success of improved cook stoves (ICS) implementation programs has usually been measured by the number of ICS distributed. Some important research has been conducted to try to determine the effects of the use of an ICS in the user′s health, but these studies are expensive and time consuming. Moreover, no evaluations show the impact of the technology in the user′s lives. This study seeks to contribute to fill this gap. Scope: By applying cluster analysis techniques to survey data, the most relevant variables that explain adoption and impact were identified. Using these variables, two qualitative indexes are proposed: The adoption index considers the use of the new technology, the level of satisfaction, and the conditions of the stove. The impact index considers the changes in cooking practices and life quality brought about by the ICS. Both indexes are then applied to two implementation programs. The indexes show the differences between the program results and the user′s perceptions of each technology. Conclusions: The proposed indexes can be used to measure the success of an ICS implementation program in terms of the benefits perceived by the users of these technologies. -- Highlights: •Two qualitative indexes are proposed to measure the benefits perceived by ICS users. •Two implementation programs were assessed. •The approach enables determining the impact of ICS programs at a fraction of the cost. •It enables comparing the results of different implementation programs

Learning cooking skills at different ages: a cross-sectional study.

Science.gov (United States)

Lavelle, Fiona; Spence, Michelle; Hollywood, Lynsey; McGowan, Laura; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Raats, Monique; Dean, Moira

2016-11-14

Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors. A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20-60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi 2 crosstabs with a significance level of 0.05. Results showed that child (skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures. This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including practical cooking skills education starting

Assessment of carotenoids in pumpkins after different home cooking conditions

Directory of Open Access Journals (Sweden)

Lucia Maria Jaeger de Carvalho

2014-06-01

Full Text Available Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation during cooking. The aim of this study was to assess the total carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after different cooking processes. The raw pumpkin samples contained 236.10, 172.20, 39.95, 3.64 and 0.8610 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-cis-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked in boiling water contained 258.50, 184.80, 43.97, 6.80, and 0.77 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-Z-β-carotene, and 9-Z-β-carotene, respectively. The steamed samples contained 280.77, 202.00, 47.09, 8.23, and 1.247 µg.g- 1 of total carotenoids, β-carotene, α-carotene,13-Z-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked with added sugar contained 259.90, 168.80, 45.68, 8.31, and 2.03 µg.g- 1 of total carotenoid, β-carotene, α-carotene, 13-Z- β-carotene, and 9-Z- β-carotene, respectively. These results are promising considering that E- β-carotene has 100% pro-vitamin A activity. The total carotenoid and carotenoid isomers increased after the cooking methods, most likely as a result of a higher availability induced by the cooking processes.

Modeling emission rates and exposures from outdoor cooking

Science.gov (United States)

Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

2017-09-01

Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

Stainless steel leaches nickel and chromium into foods during cooking.

Science.gov (United States)

Kamerud, Kristin L; Hobbie, Kevin A; Anderson, Kim A

2013-10-02

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan, cooking times of 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34-fold and Cr increased approximately 35-fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, although significant metal contributions to foods were still observed. The tenth cooking cycle resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.

Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

Science.gov (United States)

Kamerud, Kristin L.; Hobbie, Kevin A.; Anderson, Kim A.

2014-01-01

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan; cooking times of 2 to 20 hours, ten consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After six hours of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34 fold and Cr increased approximately 35 fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, though significant metal contributions to foods were still observed. The tenth cooking cycle, resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage. PMID:23984718

Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

Science.gov (United States)

Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

2012-08-01

Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.

Science.gov (United States)

Bongoni, Radhika; Verkerk, Ruud; Steenbekkers, Bea; Dekker, Matthijs; Stieger, Markus

2014-09-01

The objective of this study was to gain insights into the effect of the cooking method on the liking as well as the retention of glucosinolates in broccoli. With this knowledge it can be concluded whether the health aspects of broccoli be improved by the cooking method without deteriorating sensory perception. For this, broccoli was cooked by methods commonly applied by consumers: boiling with a cold (water) start; boiling with a hot (water) start; and steaming. Firmness, greenness and amount of total glucosinolates in cooked broccoli were instrumentally determined. Sensory evaluation by untrained consumers (n = 99) for liking and sensory attributes intensity rating were performed on broccoli cooked by steaming and boiling-cold start at three time points, which resulted in 'high', 'medium', 'low' firm broccoli samples. At the end of cooking, steaming showed an increase in the amount of total glucosinolates (+17%). Boiling-hot start (-41%) and boiling-cold start (-50%) showed a decrease in amount of total glucosinolates. Sensory evaluation did not show statistically significant differences between steaming and boiling-cold start in liking at 'high' and 'medium' firmness; and in the attribute intensity ratings (except for juiciness at 'medium' firmness, and flavour at 'medium' and 'low' firmness). This study demonstrates that medium firm broccoli showed optimum liking and that steaming compared to boiled-cold start showed higher amount of glucosinolates. It is concluded that the health aspects of broccoli can be improved without reducing the sensory aspects by optimising the cooking method.

Malignant pleural mesothelioma in bakers and pastry cooks.

Science.gov (United States)

Ascoli, V; Calisti, R; Carnovale-Scalzo, C; Nardi, F

2001-10-01

The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. We detected eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking, and selling pastry/bread in two hospital-based series (Rome and Orbassano/Turin, Italy; period 1990-1997; 222 cases). Field-investigations revealed asbestos-containing material (ACM) in ovens for baking bread, that were manufactured prior to the 1980s. It is suggested that there is a possible new association of the risk of having worked as a baker or pastry cook and MPM. Presumptive source of exposure to asbestos was the use of asbestos-insulated ovens. Copyright 2001 Wiley-Liss, Inc.

Environmental exposure to cooking oil fumes and cervical intraepithelial neoplasm

International Nuclear Information System (INIS)

Wu, M.-T.; Lee, L.-H.; Ho, C.-K.; Wu, S.-C.; Lin, L.-Y.; Cheng, B.-H.; Liu, C.-L.; Yang, C.-Y.; Tsai, H.-T.; Wu, T.-N.

2004-01-01

The fumes from cooking oil, similar to cigarette smoke, contain numerous carcinogens such as polycyclic aromatic hydrocarbons, aromatic amines, nitro-polycyclic aromatic hydrocarbons, etc. In this study, we examined the association between exposure to cooking oil fumes and the risk of cervical intraepithelial neoplasm. The study population in this nested case-control study consisted of women above the age of 19 years living in Chia-Yi County, located in the southwestern Taiwan, who had received pap smear screening between October, 1999, and December, 2000 (n=32,466). The potential cases were women having lesions greater than cervical intraepithelium neoplasm II (≥CIN2) reconfirmed by cervical biopsy (n=116). The potential controls (case: control=1:2) were age-matched (±2 years) and residence-matched women who had normal pap smears within 6 months of the cases. In total, 100 cases and 197 controls were completely interviewed by public health nurses about cooking methods, ventilation, and other potential risk factors. Women who cooked at home in a kitchen (n=269) without the presence of a fume extractor at least once a week between the ages of 20 and 40 had a 2.29 times higher risk [95% confidence interval (CI)=1.08-4.87] of developing cervical intraepithelial neoplasm than those who did not cook once a week in such a kitchen during the same age span, after adjusting for other potential confounders. This finding was further strengthened by the finding that women who did not use the fume extractors had a 2.47 times higher risk (95% CI=1.15-5.32) of developing cervical intraepithelial neoplasm than women who cooked in kitchens with fume extractors that were always switched on while cooking. We also found a joint protective effect of fume extractor use among women older than 40 years (n=202) if they used the extractors during both age spans of their lives, ages 20-40 and >40 years. Comparing our findings on women more than 40 years old who used fume extractors during

Fate of enniatins and deoxynivalenol during pasta cooking

NARCIS (Netherlands)

Nijs, de Monique; Top, van den Hester; Stoppelaar, de Joyce; Lopez Sanchez, Patricia; Mol, Hans

2016-01-01

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on

Stability of vitamin D in foodstuffs during cooking.

Science.gov (United States)

Jakobsen, Jette; Knuthsen, Pia

2014-04-01

We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed three times independently of one another. The retention of vitamin D compounds in eggs and margarine during heat treatment in an oven for 40 min at normal cooking temperature showed retention at 39-45%, while frying resulted in retention at 82-84%. Boiled eggs were found to have a similar level of retention (86-88%). For bread baked, as recommended in the recipe, the retention of vitamin D3 in rye bread at 69% was lower than the retention in wheat bread at 85%. A similar observation was made for vitamin D2, although the retention was slightly higher, 73% and 89%. No difference between retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken into account in future calculations of dietary intake of vitamin D. Copyright © 2013 Elsevier Ltd. All rights reserved.

Dietary food groups intake and cooking methods associations with pancreatic cancer: a case-control study.

Science.gov (United States)

Ghorbani, Zeinab; Hekmatdoost, Azita; Zinab, Hassan Eini; Farrokhzad, Solmaz; Rahimi, Roya; Malekzadeh, Reza; Pourshams, Akram

2015-05-01

The role of dietary habits in the etiology of pancreatic cancer (PC) has not yet been well elucidated. The aim of the present study was to examine the association of the frequency of different food groups' intake and their cooking methods with PC risk based on a well-designed case-control study. A case-control study including 307 PC patients and 322 controls referred to four tertiary endosonography centers was conducted from January 2011 to January 2014 to compare the frequency intake of different food items and their cooking methods between cases and controls. After adjustment for gender, age, body mass index, years of education, diabetes and alcohol history, smoking status, and opium use, a significant direct relationship was observed between PC risk and intake frequency (time/week) of bread (OR = 1.50; 95 % CI 1.05-2.13; p-value 0.024), rice (OR = 2.10; 95 % CI 1.15-3.82; p for trend 0.034), and red meat (OR = 2.25; 95 % CI 1.22-4.14; p for trend 0.033) (time/day), when comparing the highest category of intake frequency with the lowest, while increasing frequency of fish consumption was associated with a lower risk of PC (OR = 0.93; 95 % CI0.59-1.47; p for trend 0.009). Increasing consumption of barbecuing red meat and deep fried vegetables was associated with 67 % and 70 % increased risk of PC (p-value 0.025 and 0.006, respectively). Our results indicate that increased frequency of intake of bread, rice, and red meat (especially barbecued) and deep fried vegetables can aggregate PC risk, while increased frequency of fish consumption can protect against PC. However, more studies are still needed.

REDUCTION OF MORTADELLA COOKING TIME AND EVALUATION OF THE FINAL PRODUCT QUALITY

Directory of Open Access Journals (Sweden)

Diones Orsolin

2015-10-01

Full Text Available In food industry, the cooking is one of the most important processes for the conservation and quality assurance of the final product, especially mortadella. However, this process requires high investment in modern equipment besides having energy and steam expenses.. In this context, the objective of this study was to propose a cooking method of mortadella produced with pork and chicken, by reducing time and increasing temperature inside the baking oven. Evaluations of behavior of water activity, pH and texture of the mortadella were carried out throughout shelf life. From the results, we found that both pork and chicken mortadella that were cooked by the current process and those that passed through the cooking process with reduced time showed no significant differences at the level of 95% confidence for the analyzed characteristics. Therefore, all treatments had similar values and can be considered within the established standards of product quality for both water activity and for pH and texture.

Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839).

Science.gov (United States)

Maulvault, Ana Luísa; Anacleto, Patrícia; Machado, Raquel; Amaral, Andressa; Carvalho, Maria Luísa; Lourenço, Helena Maria; Nunes, Maria Leonor; Marques, António

2012-05-01

Black scabbard fish (Aphanopus carbo Lowe, 1839) is a deep-water fish resource that is highly appreciated in southern European countries and can accumulate high levels of mercury in the muscle. Currently, European legislation establishes limits for the presence of toxic contaminants in raw seafood, despite these products are generally cooked before consumption. In addition, there is still a lack of information concerning the nutritional quality and contaminants available in cooked products. Therefore, the aim of this study was to assess the effect of sex, maturation stages and three common cooking practices (steaming, grilling and frying) on the toxic elements (Hg, As, Cd and Pb) and nutritional value (chemical, elemental and fatty acid composition) of black scabbard fish. Few variations occurred between sexes and maturation stages, particularly in fatty acid and elemental content. Concerning cooked black scabbard fish, the greatest differences occurred in fried and grilled samples, attaining higher Hg levels, whereas steamed fish composition was closer to raw black scabbard fish. Raw and cooked black scabbard fish can be considered as a very good source of essential nutrients such as n-3 PUFA, proteins, macro and trace elements. Yet, when the fish is grilled, the Hg content may be above the limits set by EU. Considering the alterations occurred during the cooking processes, steaming seems the best procedure to cook this species.

The risk of lung cancer among cooking adults: a meta-analysis of 23 observational studies.

Science.gov (United States)

Jia, Peng-Li; Zhang, Chao; Yu, Jia-Jie; Xu, Chang; Tang, Li; Sun, Xin

2018-02-01

Cooking has been regarded as a potential risk factor for lung cancer. We aim to investigate the evidence of cooking oil fume and risk of lung cancer. Medline and Embase were searched for eligible studies. We conducted a meta-analysis to summarize the evidences of case-control or cohort studies, with subgroup analysis for the potential discrepancy. Sensitivity analysis was employed to test the robustness. We included 23 observational studies, involving 9411 lung cancer cases. Our meta-analysis found that, for cooking female, the pooled OR of cooking oil fume exposure was 1.98 (95% CI 1.54, 2.54, I 2  = 79%, n = 15) among non-smoking population and 2.00 (95% CI 1.46, 2.74, I 2  = 75%, n = 10) among partly smoking population. For cooking males, the pooled OR of lung cancer was 1.15 (95% CI 0.71, 1.87; I 2  = 80%, n = 4). When sub grouped by ventilation condition, the pooled OR for poor ventilation was 1.20 (95% CI 1.10, 1.31, I 2  = 2%) compared to good ventilation. For different cooking methods, our results suggested that stir frying (OR = 1.89, 95% CI 1.23, 2.90; I 2  = 66%) was associated with increased risk of lung cancer while not for deep frying (OR = 1.41, 95% CI 0.87, 2.29; I 2  = 5%). Sensitivity analysis suggested our results were stable. Cooking oil fume is likely to be a risk factor for lung cancer for female, regardless of smoking status. Poor ventilation may increase the risk of lung cancer. Cooking methods may have different effect on lung cancer that deep frying may be healthier than stir frying.

9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

Science.gov (United States)

2010-01-01

... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments; Processing...

Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

International Nuclear Information System (INIS)

Yoon, Young Min; Park, Jong-Heum; Lee, Ji-Hye; Park, Jae-Nam; Park, Jin-Kyu; Sung, Nak-Yun; Song, Beom-Seok; Kim, Jae-Hun; Yoon, Yohan; Gao, Meixu; Yook, Hong-Sun; Lee, Ju-Woon

2012-01-01

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi. - Highlights: ► We compared the microbial safety and sensory property of Dakgalbi irradiated before and after cooking. ► Dakgalbi irradiated after cooking can be more effective processing method on microbial safety. ► Sensory property decreased on both Dakgalbis by irradiation-induced off-flavor. ► Dakgalbi irradiated after cooking showed a better tendency on the sensory evaluation.

Getting healthier : creating interactive cooking tools for kids

NARCIS (Netherlands)

Spermon, M.; Bruns, M.; Zampollo, F.; Smith, C.

2012-01-01

Cooking lessons are believed to be the basis for a healthy lifestyle for both children and adults. However, while children learn their eating habits during childhood, most people only learn to cook from the age of sixteen onwards. Therefore, it is suggested that people should learn to cook during

Qualitative Investigation of the "Cooking with Kids" Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

Science.gov (United States)

Lukas, Catherine V.; Cunningham-Sabo, Leslie

2011-01-01

Objective: Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the "Cooking with Kids" classroom experience from the child and adult participant perspectives. Methods: FG topics included students' cooking experiences at school and home and perceptions of "Cooking with Kids". Verified transcripts of…

Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.

Science.gov (United States)

Krasnow, Mark; Bunch, Tucker; Shoemaker, Charles; Loss, Christopher R

2012-01-01

As a base for sauces, soups, and cooking liquids for meats, grains, and vegetables, stocks can be integral to the overall quality of restaurant menu items, however, science-based studies on the effects of cooking methods on the physiochemical and sensory properties of stock are lacking. The effects of starting (22 °C, 85 °C, and 99 °C) and cooking temperatures (85 °C and 99 °C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking were measured. Protein content and viscosity were significantly higher for stocks cooked at 99 °C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99 °C was significantly (P cooked at 85 °C (16.6 and 17.5 mg/mL for stocks started at temperatures of 22 and 85 °C, respectively). Stocks prepared at 99 °C scored higher on overall liking compared to commercial samples and those cooked at 85 °C (P= 0.0101). These data can be used by culinary scientists and professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. This work documents the effects of preparation method on the physical and chemical properties, and consumer acceptance of chicken stock. This information can be used by product developers, culinary scientists, and professional chefs to optimize stock-based products. Culinary educators can use this information to provide students with objective evidence-based rationale for the techniques underlying a celebrated culinary tradition. This is also an example of how research can facilitate collaboration between culinary and food science professionals. © 2011 Institute of Food Technologists®

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient's diet.

Science.gov (United States)

Castro-González, Isabel; Maafs-Rodríguez, Ana Gabriela; Pérez-Gil Romo, Fernando

2015-07-01

Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

Directory of Open Access Journals (Sweden)

Ermy Teti

2011-09-01

Full Text Available Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic Crude Palm Oil price. Finally, the domesticCrude Palm Oil is significantly affected by international Crude Palm Oil price.Keywords: consumption, cooking oil price, crude palm oil price and cooking oil

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

Science.gov (United States)

Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

2015-01-01

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.

Science.gov (United States)

Zaupa, Maria; Calani, Luca; Del Rio, Daniele; Brighenti, Furio; Pellegrini, Nicoletta

2015-11-15

In the recent years, the pigmented rice varieties are becoming more popular due to their antioxidant properties and phenolic content. In this study, we characterized the antioxidant capacity (TAC) and the phenolic profile in white, red and black rice varieties, and evaluated the effect of two cooking methods (i.e. "risotto" and boiling) on these compounds. Before the cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were peculiar of black rice and flavan-3-ols of red rice. Among the rice varieties, the black had the highest TAC value. The content of (poly)phenolic compounds and TAC decreased after cooking in all three varieties, but to a lesser extent after the risotto method. As a consequence, the risotto cooking, which allows a complete absorption of water, would be a good cooking method to retain (poly)phenolic compounds and TAC in pigmented and non-pigmented whole-meal rice. Copyright © 2015 Elsevier Ltd. All rights reserved.

Determination of optimum oven cooking procedures for lean beef products

OpenAIRE

Rodas?Gonz?lez, Argenis; Larsen, Ivy L.; Uttaro, Bethany; Ju?rez, Manuel; Parslow, Joyce; Aalhus, Jennifer L.

2015-01-01

Abstract In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260?C for 0, 10, 20 or 30?min, and roasting at 160 or 135?C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven?seared for 10?min at 232?C and roasted at 135?C) was applied to SM roasts varying in weight from 0.5 to 2.5?kg. Mainly, SM muscles seared for 0 or 10?min at 232?C followed by roast at 135?C h...

Effects of cooking and storage on residues of cyadox in chicken muscle.

Science.gov (United States)

Zhang, Yanling; Wang, Yulian; Huang, Lingli; Chen, Dongmei; Tao, Yanfei; Yuan, Zonghui

2005-12-14

The aim of this study was to investigate the depletion of residues of cyadox in chicken muscle over time. The heat stabilities of cyadox (CYX) and its two metabolites, 1,4-bisdesoxycyadox (BDCYX) and quinoxaline-2-carboxylic acid (QCA), in water, cooking oil, and as incurred residues in chicken muscle were investigated. CYX was shown to be unstable with a half-life of about 37.7 min in 100 degrees C water. In hot cooking oil at 180 degrees C, all three compounds were unstable. CYX decreased quickly and was not able to be detected after heating for 2 min. Diode-array analysis of CYX standard solution in cooking oil indicated that a portion of BDCYX was formed. The residues of CYX and BDCYX deteriorated rapidly in frozen storage, while that of QCA changed slowly. Muscles containing CYX residues were boiled, microwaved, or fried for the specified times. During boiling, CYX and BDCYX were reduced 94% and 81% in 10 min, respectively. During microwave cooking, CYX and BDCYX were reduced 54% and 47% in 2.5 min, respectively. During frying, CYX and BDCYX were reduced 86% and 76%, respectively. No significant reduction of QCA was found for the three cooking methods. The half-lives of CYX residues in cooked chicken muscles were estimated as follows: 2.22 min for CYX and 4.44 min for BDCYX by boiling; 6.66 min for CYX and 9.36 min for BDCYX by microwaving.

Individuals with severe mental illnesses have improved eating behaviors and cooking skills after attending a 6-week nutrition cooking class.

Science.gov (United States)

Clark, Alena; Bezyak, Jill; Testerman, Nora

2015-09-01

This study assessed current meal planning/cooking behaviors and dietary intake of individuals with severe mental illnesses and determined differences after a 6-week nutrition education cooking class. Eighteen individuals with severe mental illnesses participated in a 6-week nutrition education cooking class and completed pre- and posttest 24-hr recalls and a postretrospective survey. Paired samples t tests were used. Participants met their calories needs, but they consumed high amounts of sodium and fat and low amounts of fiber. Significant increases in calcium, vitamin D, grains, and fruit occurred from pre- to posttest (p cooking and grocery shopping skills improved. Participants desire nutrition education programming that includes simple messages, hands-on cooking demonstrations, and health-related incentives. More research is needed to determine how nutrition education programs lead to sustained knowledge and behavior change within this specialized population. (c) 2015 APA, all rights reserved).

Biobased lubricant from used cooking oils

Science.gov (United States)

As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking.

Science.gov (United States)

Ložnjak, Petra; Jakobsen, Jette

2018-07-15

Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D 3 , vitamin D 2 , and 25-hydroxyvitamin D 3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D 3 and vitamin D 2 in sunflower oil, vitamin D 3 in rainbow trout, and vitamin D 2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking. There was no difference between the retention of vitamin D 3 and vitamin D 2 added to sunflower oil, which ranged from 70 to 99%. In rainbow trout, the retention of vitamin D 3 at 85-114% was not significantly different from 100%, except for panfrying at 85%. However, the retention of vitamin D 2 in mushrooms at 62-88% was significantly different from 100% (p ≤ 0.05). Copyright © 2018 Elsevier Ltd. All rights reserved.

Hot-boning enhances cook yield of boneless skinless chicken thighs.

Science.gov (United States)

Zhuang, H; Bowker, B C; Buhr, R J; Brambila, G Sanchez

2014-06-01

Three experiments were conducted to evaluate the effects of postmortem deboning time on cook yield of boneless skinless chicken thighs. In experiment 1, chicken thigh meat was deboned at 0.75 (hot-bone), 2, and 24 h postmortem (PM) and trimmed to obtain mainly iliotibialis muscle. Samples were cooked directly from a frozen state. Cook yield of the muscle was significantly influenced by PM deboning time. Hot-boned thighs exhibited a 7% greater cook yield than the samples deboned at 24 h. In experiment 2, boneless skinless chicken thighs were deboned at 0.3, 2, and 24 h PM and cooked directly from a fresh, never-frozen state at 24 h PM. Cook yield of the hot-boned thighs was significantly higher than those of the 2 and 24 h deboned samples, which did not differ from each other. In experiment 3, whole legs (thigh + drumstick) were cut from the carcass backbone at 0.3 (hot-cut), 2, and 24 h PM. Thighs were separated from the legs (drumsticks) at either the same time the whole legs were removed from the carcasses or at 24 h PM. Intact thighs (bone in) were cooked fresh at 24 h PM. Color of fresh thigh muscles, cook yield, and Warner-Bratzler shear force of cooked samples were measured. Cook yield of the thighs cut from the backbone before chilling was significantly higher than those cut from the carcasses at 2 and 24 h PM, which did not differ from each other. The PM time at which intact thighs were separated from the leg (drumstick) did not influence cook yield. These results demonstrate that postmortem deboning time can significantly affect cook yield of boneless skinless chicken thigh products. Deboning chicken thighs after chilling reduces the cook yield. Differences in the cook yield of thighs may also result from the removal of whole chicken legs from the carcass backbone. Poultry Science Association Inc.

Information activities and resources in an episode of gourmet cooking

Directory of Open Access Journals (Sweden)

J. Hartel

2006-01-01

Full Text Available Introduction. This paper contributes to what is known about everyday life information seeking within serious leisure. It is the first case study of a making and tinkering (or craft hobby, gourmet cooking. The central activity of the hobby is described and serves as a context to relate and locate information activities and information resources. Method. In this scientific ethnography, twenty gourmet cooks from Boston and Los Angeles, USA were interviewed in their homes about their pursuit of the hobby and its associated information phenomena. Then, domestic culinary information resources and spaces were documented via a photographic inventory. Analysis. Interview transcripts and field notes were studied for themes through an iterative process of inductive and deductive analysis. A visual analysis process was performed on the photographs. Results. Hands-on cooking takes the form of a nine step episode. Information activities and resources are instrumental, interwoven, and varied across the process. In any cooking episode use and re-use are the prevailing information activities; the hobbyist is an active producer and manager of information; and the recipe is a primary document. Conclusion. The study demonstrates how to explicate and conceptualize information phenomena in serious leisure, and sets up lines of inquiry to explore in future research.

The influence of a cooked-meat meal on estimated glomerular filtration rate.

Science.gov (United States)

Preiss, David J; Godber, Ian M; Lamb, Edmund J; Dalton, R Neil; Gunn, Ian R

2007-01-01

Chronic kidney disease (CKD) is an important but under-recognized condition. Recent national guidelines have recommended that biochemistry laboratories report estimated GFR (eGFR) to improve diagnosis of CKD and facilitate disease staging and management. Previous reports have suggested that intake of large amounts of cooked meat can lead to a significant increase in serum creatinine concentration. Participants (n = 32), consisting of 17 healthy volunteers and 15 outpatients, were recruited. Measurement of serum creatinine (kinetic Jaffe method, enzymatic, isotope-dilution mass spectrometry [IDMS]) and cystatin C, and calculation of eGFR were carried out before (i) and after a meal containing cooked meat (ii) and a meat-free meal (iii). Following intake of cooked meat, median serum creatinine concentration (kinetic Jaffe) increased from 80.5 micromol/L preprandially to 101.0 micromol/L 1-2 h postprandially (Pcooked meat has a significant effect on serum creatinine concentration and eGFR. Misclassification of CKD is possible if measurements are made after meals containing cooked meat. Clinicians should ensure that CKD classification is based on samples taken in the appropriate conditions: either fasting or after avoidance of cooked meat on the day of sampling. National guidelines which overlook this factor should be revisited.

Job Satisfaction of Nursing Managers

OpenAIRE

Petrosova, Liana; Pokhilenko, Irina

2015-01-01

The aim of the study was to research levels of job satisfaction, factors affecting job satisfaction/dissatisfaction, and ways to improve job satisfaction among nursing managers. The purposes of the study were to extend knowledge in the field of healthcare management, to raise awareness about factors that affect job satisfaction in nursing management career, and to provide suggestions regarding how to increase job satisfaction among nursing managers. The method of this study is literature r...

Cooking and Science. Ideas in Science. Notes for Teachers.

Science.gov (United States)

Murphy, Pat, Ed.

Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The…

Cooking utensil with improved heat retention

Science.gov (United States)

Potter, T.F.; Benson, D.K.; Burch, S.D.

1997-07-01

A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber there between. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food. 26 figs.

Cooking utensil with improved heat retention

Science.gov (United States)

Potter, Thomas F.; Benson, David K.; Burch, Steven D.

1997-01-01

A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber therebetween. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food.

Onsite LLW storage at Cook

International Nuclear Information System (INIS)

MacRae, W.T.

1994-01-01

The Donald C. Cook nuclear plant has gained much experience through the onsite storage of low-level radioactive waste. Owned and operated by the Indiana Michigan Power Company, which is owned by American Electric Power, the plant is located in Bridgman, Michigan, on the southeast side of Lake Michigan, about 50 miles from Chicago. In November 1990, waste generators in the state of Michigan were denied access to licensed low-level waste disposal sites because of a lack of progress by the state in developing its own disposal site. Because of this lack, wastes from the Cook plant have been stored onsite for three years. This article covers four issues related to the Cook nuclear plant's experience in the low-level waste storage: storage capacity and waste generation rates, waste form and packages, regulatory issues, and the monitoring of the waste

[Fatty acid variation in yellowfin tuna, spotted weakfish and Florida pompano when submitted to six cooking techniques].

Science.gov (United States)

Castro-González, María Isabel; Maafs-Rodríguez, Ana Gabriela; Romo Pérez-Gil, Fernando

2013-03-01

The aim of the present study was to analyze the effect of six cooking techniques (steamed, foiled, foiled with banana leaf, baked, microwave-cooked and light frying) in the fatty acid content of Thunnus albacore (yellowfin tuna), Cynoscionnebulosus (spotted weakfish) and Trachinotuscarolinus (Florida pompano). After cooking the fish fillets, fatty acid analyses were performed using gas chromatography. Total lipids increased in all cooking techniques in tunaand spotted weakfish. Saturated fatty acids of tuna and spotted weakfish increased in three cooking techniques, while in Florida pompano only gas oven raised their content. Lightly frying generated the highest content of n-3 in tuna and spotted weakfish, and the lowest in Florida pompano, specie that presented less variation. In tuna fish, the most recommended cooking techniques are foiled with aluminum and microwave oven; for spotted weakfish, foiled with banana leaf; while Florida pompano can be prepared using all cooking methods except gas oven. This information is useful to enrich data from chemical composition tables, in which concentrations are usually presented in raw food.

Emulsification of waste cooking oils and fatty acid distillates as diesel engine fuels: An attractive alternative

Directory of Open Access Journals (Sweden)

Eliezer Ahmed Melo Espinosa

2016-06-01

Full Text Available The scope of this paper is to analyze the possibility and feasibility of the use of emulsification method applied to waste cooking oils and fatty acid distillates as diesel engine fuels, compared with other commonly used methods. These waste products are obtained from the refining oil industry, food industry and service sector, mainly. They are rarely used as feedstock to produce biofuels and other things, in spite of constitute a potential source of environmental contamination. From the review of the state of arts, significant decreases in exhaust emissions of nitrogen oxides, cylinder pressure as well as increases of the ignition delay, brake specific fuel consumption, hydrocarbon, smoke opacity, carbon monoxide, particulate matters to emulsified waste cooking oils and fatty acid distillates compared with diesel fuel are reported. In some experiments the emulsified waste cooking oils achieved better performance than neat fatty acid distillates, neat waste cooking oils and their derivatives methyl esters.

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

OpenAIRE

Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

2009-01-01

Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

OpenAIRE

Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

2011-01-01

Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

Multi-criteria evaluation of cooking energy alternatives for promoting parabolic solar cooker in India

Energy Technology Data Exchange (ETDEWEB)

Pohekar, S.D. [Birla Institute of Technology and Science, Pilani (India). CREED; Ramachandran, M. [Birla Institute of Technology and Science, Dubai (United Arab Emirates)

2004-07-01

The policy formulation for cooking energy substitution by renewables is addressed in multi-criteria context. A survey is conducted to know the perceptions of different decision making groups on present dissemination of various cooking energy alternatives in India. Nine cooking energy alternatives are evaluated on 30 different criteria comprising of technical, economic, environmental/social, behavioural and commercial issues. Preference Ranking Organization METHod for Enrichment Evaluation (PROMETHEE), a multi-criteria decision making method of outranking nature is used to rank the alternatives. It is found that liquefied petroleum gas (LPG) stove is the most preferred device, followed by kerosene stove, solar box cooker and parabolic solar cooker (PSC) in that order. A sensitivity analysis is also carried out for identifying potential areas for improvement for PSC. On the basis of results, strategies for promoting wide spread use of PSC are formulated. (author)

Cooking frequency may enhance survival in Taiwanese elderly.

Science.gov (United States)

Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L

2012-07-01

To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical function, cognitive function, nutrition knowledge awareness, eating out habits and food and nutrient intakes. These data were linked to death records. Cox proportional-hazards models were used to evaluate cooking frequency on death from 1999 to 2008 with related covariate adjustments. Elderly Nutrition and Health Survey in Taiwan, 1999-2000. Nationally representative free-living elderly people aged ≥65 years (n 1888). During a 10-year follow-up, 695 participants died. Those who cooked most frequently were younger, women, unmarried, less educated, non-drinkers of alcohol, non-smokers, without chewing difficulty, had spouse as dinner companion, normal cognition, who walked or shopped more than twice weekly, who ate less meat and more vegetables. Highly frequent cooking (>5 times/week, compared with never) predicted survival (hazard ratio (HR) = 0·47; 95 % CI, 0·36, 0·61); with adjustment for physical function, cognitive function, nutrition knowledge awareness and other covariates, HR was 0·59 (95 % CI, 0·41, 0·86). Women benefited more from cooking more frequently than did men, with decreased HR, 51 % v. 24 %, when most was compared with least. A 2-year delay in the assessment of survivorship led to similar findings. Cooking behaviour favourably predicts survivorship. Highly frequent cooking may favour women more than men.

Implications of Different Household Cooking Energy on Indoor Air ...

African Journals Online (AJOL)

PROMOTING ACCESS TO AFRICAN RESEARCH ... Energy is a basic necessity of life for meeting domestic, social and industrial needs of man. ... The cooking methods sampled were firewood stove, kerosene stove, charcoal stove, electricity stove and gas cooker. ... EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT

Utilization of Customer Satisfaction Measurement in Czech Tourism

OpenAIRE

Tomas Sadilek

2015-01-01

The paper deals with describing the method of satisfaction measurement as a one of marketing techniques used for detecting visitors´ satisfaction in tourist regions in the Czech Republic. In the treatise, we try to analyse visitors´ satisfaction with twenty four partial factors affecting total satisfaction. In the theoretical part of the paper, there are described methodological approaches to satisfaction measurement and presented various methods for satisfaction measurement with focus on the...

Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel

Science.gov (United States)

Vehicles in Vermont Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont to someone by E -mail Share Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont on Facebook Tweet about Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in

Development and Performance Evaluation of Charcoal-Fired Cooking Stoves

International Nuclear Information System (INIS)

Ndirika, V. I. O.

2002-01-01

Three different sizes of cooking stoves which utilizes charcoal as source of fuel with fuel capacities 15.7 kg, 10.6 kg and 3.5 kg for the large, medium and small stoves respectively were designed and fabricated for domestic cooking of food by the rural communities. The stoves were evaluated for performance in terms of fuel efficiency, fuel consumption rate, cooking efficiency and boiling time during testing operation with water. From the result it was revealed that the rate of fuel consumption for the large, medium and small cooking stove were 7.2 kg/h, 5.9 kg/h and 2.3 kg/h respectively, and their fuel efficiencies were 88%, 86% and 82% respectively. Also the cooking efficiencies of these stoves were 94%, 83% and 72% respectively. A comparative evaluation of the cooking efficiencies, fuel efficiencies, fuel consumption rate and cooking time between the three types of stoves and the traditional three stone open fire system, reveals that the cooking efficiencies and fuel efficiencies obtained were greater than the values obtained with the traditional three stone open fire system. But the values of the fuel consumption rate and boiling time obtained for the three stoves were lower than the values obtained with the traditional system. And the difference between their means was statistically significant at 5 % level of significance

Characterization of volatile organic compounds from different cooking emissions

Science.gov (United States)

Cheng, Shuiyuan; Wang, Gang; Lang, Jianlei; Wen, Wei; Wang, Xiaoqi; Yao, Sen

2016-11-01

Cooking fume is regarded as one of the main sources of urban atmospheric volatile organic compounds (VOCs) and its chemical characteristics would be different among various cooking styles. In this study, VOCs emitted from four different Chinese cooking styles were collected. VOCs concentrations and emission characteristics were analyzed. The results demonstrated that Barbecue gave the highest VOCs concentrations (3494 ± 1042 μg/m3), followed by Hunan cuisine (494.3 ± 288.8 μg/m3), Home cooking (487.2 ± 139.5 μg/m3), and Shandong cuisine (257.5 ± 98.0 μg/m3). The volume of air drawn through the collection hood over the stove would have a large impact on VOCs concentration in the exhaust. Therefore, VOCs emission rates (ER) and emission factors (EF) were also estimated. Home cooking had the highest ER levels (12.2 kg/a) and Barbecue had the highest EF levels (0.041 g/kg). The abundance of alkanes was higher in Home cooking, Shandong cuisine and Hunan cuisine with the value of 59.4%-63.8%, while Barbecue was mainly composed of alkanes (34.7%) and alkenes (39.9%). The sensitivity species of Home cooking and Hunan cuisine were alkanes, and that of Shandong cuisine and Barbecue were alkenes. The degree of stench pollution from cooking fume was lighter.

Effect of Protein-Based Edible Coating from Red Snapper (Lutjanus sp.) Surimi on Cooked Shrimp

Science.gov (United States)

Rostini, I.; Ibrahim, B.; Trilaksani, W.

2018-02-01

Surimi can be used as a raw material for making protein based edible coating to protect cooked shrimp color. The purpose of this study was to determine consumers preference level on cooked shrimp which coated by surimi edible coating from red snapper and to know the microscopic visualization of edible coating layer on cooked shrimp. The treatments for surimi edible coating were without and added by sappan wood (Caesalpinia sappan Linn) extract. Application of surimi edible coating on cooked shrimp was comprised methods (1) boiled then coated and (2) coated then boiled. Edible coating made from surimi with various concentrations which were 2, 6, 10 and 14% of distillated water. The analysis were done using hedonic test and microscopic observation with microscope photographs. Effect of surimi edible coating on cooked shrimp based on the hedonic and colour test results showed that the 14% surimi concentration, added by sappan wood (Caesalpinia sappan Linn) extract on edible coating was the most preferable by panellist and giving the highest shrimp colour. The edible coating surimi application on cooked shrimp which gave the best result was processed by boiling followed by coating.

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

Science.gov (United States)

Zhang, Jinjie; Yao, Yanjia; Ye, Xingqian; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; Liu, Donghong; Hu, Yaqin

2013-06-01

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking

International Nuclear Information System (INIS)

Zhang, Nan; Han, Bin; He, Fei; Xu, Jia; Zhao, Ruojie; Zhang, Yujuan; Bai, Zhipeng

2017-01-01

To illustrate chemical characteristic of PM 2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO 3 − and SO 4 2- , Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10 −3 and 5.8 × 10 −6 , respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection. - Highlights: • PM 2

A Comparison between the Effect of Cooperative Learning Teaching Method and Lecture Teaching Method on Students' Learning and Satisfaction Level

Science.gov (United States)

Mohammadjani, Farzad; Tonkaboni, Forouzan

2015-01-01

The aim of the present research is to investigate a comparison between the effect of cooperative learning teaching method and lecture teaching method on students' learning and satisfaction level. The research population consisted of all the fourth grade elementary school students of educational district 4 in Shiraz. The statistical population…

A case-control study: occupational cooking and the risk of uveal melanoma

Directory of Open Access Journals (Sweden)

Marr Anja

2010-10-01

Full Text Available Abstract Background A European-wide population based case-control study (European rare cancer study undertaken in nine European countries examined risk factors for uveal melanoma. They found a positive association between cooks and the risk of uveal melanoma. In our study we examine whether cooks or people who worked in cook related jobs have an increased uveal melanoma risk. Methods We conducted a case-control study during 2002 and 2005. Overall, 1653 eligible subjects (age range: 20-74 years, living in Germany participated. Interviews were conducted with 459 incident uveal melanoma cases, 827 population controls, 180 ophthalmologist controls and 187 sibling controls. Data on occupational exposure were obtained from a self-administered postal questionnaire and a computer-assisted telephone interview. We used conditional logistic regression to estimate odds ratios adjusting for the matching factors. Results Overall, we did not observe an increased risk of uveal melanoma among people who worked as cooks or who worked in cook related jobs. When we restricted the source population of our study to the population of the Federal State of Northrhine-Westphalia, we observed an increased risk among subjects who were categorized as cooks in the cases-control analysis. Conclusion Our results are in conflict with former results of the European rare cancer study. Considering the rarity of the disease laboratory in vitro studies of human uveal melanoma cell lines should be done to analyze potential exposure risk factors like radiation from microwaves, strong light from incandescent ovens, or infrared radiation.

TEXTURE OF COOKED SPELT WHEAT NOODLES

Directory of Open Access Journals (Sweden)

Magdaléna Lacko - Bartošová

2013-02-01

Full Text Available At present, there are limited and incomplete data on the ability of spelt to produce alimentary pasta of suitable quality. Noodles are traditional cereal-based food that is becoming increasingly popular worldwide because of its convenience, nutritional qualities, and palatability. It is generally accepted that texture is the main criterion for assessing overall quality of cooked noodles. We present selected indicators of noodle texture of three spelt cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. A texture analyzer TA.XT PLUS was used to determine cooked spelt wheat noodle firmness (N (AACC 66-50. The texture of cooked spelt wheat noodles was expressed also as elasticity (N and extensibility (mm. Statistical analysis showed significant influence of the variety and year of growing on the firmness, elasticity and extensibility of cooked noodles. The wholemeal spelt wheat noodles were characterized with lower cutting firmness than the flour noodles. Flour noodles were more tensile than wholemeal noodles. The best elasticity and extensibility of flour noodles was found in noodles prepared from Rubiota however from wholemeal noodles it was Oberkulmer Rotkorn. Spelt wheat is suitable for noodle production, however also here it is necessary to differentiate between varieties. According to achieved results, wholemeal noodles prepared from Oberkulmer Rotkorn can be recommended for noodle industry due to their consistent structure and better texture quality after cooking.

Determinants of market production of cooking banana in Nigeria ...

African Journals Online (AJOL)

The factors that influence farmers' decisions to produce cooking banana for market in southeast Nigeria were examined. Data were collected from a ... Results of the study indicate that about 80% of the farmers interviewed produce cooking banana both for household consumption and for sale. The proportion of cooking ...

Professional cooking: new approaches; Restauration professionnelle: nouvelles approches

Energy Technology Data Exchange (ETDEWEB)

NONE

2004-07-01

Cegibat, the information-recommendation agency of Gaz de France for building engineering professionals, has organized this conference meeting on professional cooking to present the existing gas solutions to manage together the space heating, the air conditioning, the refrigeration and the cooking: evolution of markets with new consumer habits, natural gas technologies and innovations, architecture of cooking rooms: esthetics and functionality, opening of energy markets and new gas supplying contracts. (J.S.)

Increasing intention to cook from basic ingredients: A randomised controlled study.

Science.gov (United States)

Lavelle, Fiona; Hollywood, Lynsey; Caraher, Martin; McGowan, Laura; Spence, Michelle; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Raats, Monique; Dean, Moira

2017-09-01

The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. 141 mothers aged between 20 and 39 years from the island of Ireland were randomised to one of four conditions based on BCTs (1) recipe card only [control condition]; (2) recipe card plus video modelling; (3) recipe card plus video prompting; (4) recipe card plus video elements. Participants rated their enjoyment, perceived difficulty, confidence and intention to cook again pre, mid and post experiment. Repeated one-way factorial ANOVAs, correlations and a hierarchical regression model were conducted. Despite no significant differences between the different conditions, there was a significant increase in enjoyment (P cook from basics again (P cook from basics pre-experiment, and confidence and enjoyment (both pre and post experiment) significantly contributed to the final regression model explaining 42% of the variance in intention to cook from basics again. Cooking interventions should focus on practical cooking and increasing participants' enjoyment and confidence during cooking to increase intention to cook from basic ingredients at home. Copyright © 2017 Elsevier Ltd. All rights reserved.

Designing satisfaction studies

DEFF Research Database (Denmark)

Kristensen, Kai; Eskildsen, Jacob Kjær

2007-01-01

In the effect sampling method, presentation of researcher, the intro text, the order of questions in the questionnaire along with the number of categories in the rating scale is tested in relation to the design of satisfaction studies. Based on the analyses specific recommendations for designing...... satisfaction studies are given....

Evaluation of Cooking Oil as Processing Addtive for Natural Rubber

Directory of Open Access Journals (Sweden)

Y. M. SYAMIN

2017-08-01

Full Text Available It was reported recently that high amount of aromatic ring  or number of polycyclic aromatic hydrocarbon compounds found in aromatic oil are carcinogenic. This paper discusses the work to evaluate the Malaysian cooking oil as an alternative option to be used as process oil since cooking oil is safe to use and non-toxic. The performance of cooking oil is compared againstaromatic and paraffinioils. The results showed that rubber compounds containing cooking oil produced almostsimilar cure characteristicsas those produced by aromatic and paraffinioils indicating that it did not interfere with the vulcanization reaction. The physical properties of the vulcanizates containing cooking oil were almostsimilar to those of vulcanizates containing aromatic and paraffinioils, except the rebound resilience. The vulcanizates containing cooking oil gave higher resilience than vulcanizates containing aromatic and paraffinioils. High resilience is one of the desired features for a low rolling resistance tyre. Cooking oil provided this extra advantage.

Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

Directory of Open Access Journals (Sweden)

Sassy Bhawamai

2016-09-01

Full Text Available Background: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods: Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results: Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G, but lower protocatechuic acid (PA, than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions: Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice.

Probabilistic framework for assessing the arsenic exposure risk from cooked fish consumption.

Science.gov (United States)

Ling, Min-Pei; Wu, Chiu-Hua; Chen, Szu-Chieh; Chen, Wei-Yu; Chio, Chia-Pin; Cheng, Yi-Hsien; Liao, Chung-Min

2014-12-01

Geogenic arsenic (As) contamination of groundwater is a major ecological and human health problem in southwestern and northeastern coastal areas of Taiwan. Here, we present a probabilistic framework for assessing the human health risks from consuming raw and cooked fish that were cultured in groundwater As-contaminated ponds in Taiwan by linking a physiologically based pharmacokinetics model and a Weibull dose-response model. Results indicate that As levels in baked, fried, and grilled fish were higher than those of raw fish. Frying resulted in the greatest increase in As concentration, followed by grilling, with baking affecting the As concentration the least. Simulation results show that, following consumption of baked As-contaminated fish, the health risk to humans is fish is unlikely to pose a significant risk to human health. However, contaminated fish cooked by frying resulted in significant health risks, showing the highest cumulative incidence ratios of liver cancer. We also show that males have higher cumulative incidence ratio of liver cancer than females. We found that although cooking resulted in an increase for As levels in As-contaminated fish, the risk to human health of consuming baked fish is nevertheless acceptable. We suggest the adoption of baking as a cooking method and warn against frying As-contaminated fish. We conclude that the concentration of contaminants after cooking should be taken into consideration when assessing the risk to human health.

46 CFR 169.685 - Electric heating and cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and so...

PM2.5 in Dutch dwellings due to cooking

NARCIS (Netherlands)

Jacobs, P.; Borsboom, W.A.; Kemp, R.E.J.

2016-01-01

Cooking emissions have long been seen as an odour problem. However recent studies showed that Particulate Matter (PM) is the main health risk of indoor air and cooking can be a major source. A small field study within 9 Dutch dwellings indicates that depending on the conditions cooking can have a

Physicochemical changes in nontraditional pasta during cooking

Science.gov (United States)

Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

Effects of cooking methods on phenolic compounds in xoconostle (Opuntia joconostle).

Science.gov (United States)

Cortez-García, Rosa María; Ortiz-Moreno, Alicia; Zepeda-Vallejo, Luis Gerardo; Necoechea-Mondragón, Hugo

2015-03-01

Xoconostle, the acidic cactus pear fruit of Opuntia joconostle of the Cactaceae family, is the source of several phytochemicals, such as betalain pigments and numerous phenolic compounds. The aim of the present study was to analyze the effect of four cooking procedures (i.e., boiling, grilling, steaming and microwaving) on the total phenolic content (TPC) and antioxidant activity (measured by ABTS, DPPH, reducing power, and BCBA) of xoconostle. In addition, HPLC-DAD analyses were performed to identify and quantify individual phenolic compounds. After microwaving and steaming xoconostle, the TPC remained the same that in fresh samples, whereas both grilling and boiling produced a significant, 20% reduction (p ≤ 0.05). Total flavonoids remained unchanged in boiled and grilled xoconostle, but steaming and microwaving increased the flavonoid content by 13 and 20%, respectively. Steaming and microwaving did not produce significant changes in the antioxidant activity of xoconostle, whereas boiling and grilling result in significant decreases. The phenolic acids identified in xoconostle fruits were gallic, vanillic, 4-hydroxybenzoic, syringic, ferulic and protocatechuic acids; the flavonoids identified were epicatechin, catechin, rutin, quercitrin, quercetin and kaempferol. Based on the results, steaming and microwaving are the most suitable methods for retaining the highest level of phenolic compounds and flavonoids in xoconostle.

Comparison of the effect of lecture and blended teaching methods on students’ learning and satisfaction

Science.gov (United States)

SADEGHI, ROYA; SEDAGHAT, MOHAMMAD MEHDI; SHA AHMADI, FARAMARZ

2014-01-01

Introduction: Blended learning, a new approach in educational planning, is defined as an applying more than one method, strategy, technique or media in education. Todays, due to the development of infrastructure of Internet networks and the access of most of the students, the Internet can be utilized along with traditional and conventional methods of training. The aim of this study was to compare the students’ learning and satisfaction in combination of lecture and e-learning with conventional lecture methods. Methods: This quasi-experimental study is conducted among the sophomore students of Public Health School, Tehran University of Medical Science in 2012-2013. Four classes of the school are randomly selected and are divided into two groups. Education in two classes (45 students) was in the form of lecture method and in the other two classes (48 students) was blended method with e-Learning and lecture methods. The students’ knowledge about tuberculosis in two groups was collected and measured by using pre and post-test. This step has been done by sending self-reported electronic questionnaires to the students' email addresses through Google Document software. At the end of educational programs, students' satisfaction and comments about two methods were also collected by questionnaires. Statistical tests such as descriptive methods, paired t-test, independent t-test and ANOVA were done through the SPSS 14 software, and p≤0.05 was considered as significant difference. Results: The mean scores of the lecture and blended groups were 13.18±1.37 and 13.35±1.36, respectively; the difference between the pre-test scores of the two groups was not statistically significant (p=0.535). Knowledge scores increased in both groups after training, and the mean and standard deviation of knowledge scores of the lectures and combined groups were 16.51±0.69 and 16.18±1.06, respectively. The difference between the post-test scores of the two groups was not statistically

More than preparing a meal? Concerning the meanings of home cooking.

Science.gov (United States)

Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; van Tienoven, Theun Pieter

2012-06-01

Cooking is one of the basic activities in our lives. However, people frequently feel they fall short of time to cook when facing problems with the temporal organization of daily life. How people think about home cooking is considered to be important for the time they spend on preparing meals. It is assumed that the meaning of cooking differs for different people, depending on the temporal and social context. This contribution allows us to clarify how the meaning of cooking varies according to individual and household characteristics and the cooking occasion. By using the pooled time-diary data from the Flemish time-use surveys from 1999 and 2004 we can examine people's views on cooking in order to understand how people use time for food preparation. Although the results suggest that people consider cooking primarily as a household chore, preparing food can also be a way to please others, as well as themselves. It seems that feelings of time pressure and the family situation are clearly related to men's and women's cooking experiences. Furthermore, the meaning of cooking also tends to be clearly influenced by the meal situation and (the moment of) the day. Copyright © 2012 Elsevier Ltd. All rights reserved.

Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

Science.gov (United States)

Zahr, Rola; Sibeko, Lindiwe

2017-03-01

A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

Employees´ Job Satisfaction in Company

OpenAIRE

Václavková, Barbora

2015-01-01

This Master´s thesis Employees´ Job Satisfaction in Company is focused on job satisfaction of employees in a particular company. The aim of this thesis is to analyse the current level of employees´ satisfaction, factors that affect the degree of satisfaction and weak segments propose recommendations to increase the level of satisfaction among employees. The first part is theoretical and deals with the approach of the topic employees´ job satisfaction describe theoretical methods that are in p...

Magnetic resonance imaging of single rice kernels during cooking

NARCIS (Netherlands)

Mohoric, A.; Vergeldt, F.J.; Gerkema, E.; Jager, de P.A.; Duynhoven, van J.P.M.; Dalen, van G.; As, van H.

2004-01-01

The RARE imaging method was used to monitor the cooking of single rice kernels in real time and with high spatial resolution in three dimensions. The imaging sequence is optimized for rapid acquisition of signals with short relaxation times using centered out RARE. Short scan time and high spatial

Job Satisfaction of University Faculty.

Science.gov (United States)

Onuoha, Alphonso R. A.

1980-01-01

In testing Herzberg's two-factor theory of job satisfaction, it was found that theories of job satisfaction may be closely related to the methods used in collecting data; hence, the results of studies employing different methods raise questions about the validity of a particular theory. (Author/IRT)

Adolescent Cooking Abilities and Behaviors: Associations With Nutrition and Emotional Well-Being.

Science.gov (United States)

Utter, Jennifer; Denny, Simon; Lucassen, Mathijs; Dyson, Ben

2016-01-01

To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. Data were collected as part of Youth'12, a nationally representative health and well-being survey. Secondary schools in New Zealand. A total of 8,500 students. Cooking ability and frequency of cooking, nutritional behaviors, mental well-being, depressive symptoms, and family connections. Multiple regression analyses were conducted to examine the relationships between cooking ability/frequency and indicators of health and well-being, controlling for the sociodemographic characteristics of students. Approximately 80% of students reported that they can cook a meal from basic ingredients either fairly or very easily. Reported cooking ability was positively associated with better nutritional indicators, better mental health indicators, and stronger family connections (P = .01). For example, adolescents reporting the greatest cooking abilities were approximately twice as likely to meet the recommendations for fruits and vegetables (odds ratio, 2.1; 95% confidence interval, 1.6-2.8). Likewise, adolescents reporting the greatest cooking abilities also reported lower levels of depressive symptoms (P cooking ability. However, greater cooking ability was also associated with higher body mass index (P cooking, although not for young people who cook most days. Learning to cook and having the opportunity to cook may provide a unique means for adolescents to develop life skills and contribute positively to their families. Future research examining the relationships between cooking and health may include measures beyond nutrition, such as social relationships and emotional well-being. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

THERMAL POWER LOSS COMPENSATION IN THE PRODUCTION OF COOKED AND DRIED GRAINS WITH HEAT PUMPS USING

Directory of Open Access Journals (Sweden)

S. A. Shevtsov

2015-01-01

Full Text Available Using scientificand practical experience and analysis of recent innovative activity on modernization of food concentrates production, a new variant of the energy-efficient processing of cereal crops using superheated steam and direct involvement in the cooking and drying process waste energy using the vapor compression heat pump was suggested. A method for production of cereal concentrates, which is realized using microprocessor control of technological parameters. According to the information on the processes of cereals washing, cooking, drying and cooling microprocessor provides regime parameters control under the restrictions due to both yield of cooked and dried cereal of high quality and economic feasibility. At the same time the amount of moisture is continuously determined in the recirculation loop formed by the evaporation from the cereals in the drying process. To implement the proposed method of cooked and dried cereals production it is offered to use refrigerationand compressor unit operating in a heat pump mode. The refrigerant to be used is khladon 12V1 CF2ClBr with a boiling point in the evaporator of 4°C and the condensing temperature of 153.7 °C. The use of the heat pump in the heat supply system of cooked and dried cereals production instead of electric heaters will reduce power costs by 1.72 times. The proposed method for the production and control of technological parameters in the field of the product acceptable technological properties will provide high quality cooked and dried cereals; an increase in thermal efficiency by making full use of the waste heat of superheated steam; the reduction of specific energy consumption by 25-30 %; the creation of waste-free and environmentally friendly technologies for cereal production.

Comparison of the effect of lecture and blended teaching methods on students' learning and satisfaction.

Science.gov (United States)

Sadeghi, Roya; Sedaghat, Mohammad Mehdi; Sha Ahmadi, Faramarz

2014-10-01

Blended learning, a new approach in educational planning, is defined as an applying more than one method, strategy, technique or media in education. Todays, due to the development of infrastructure of Internet networks and the access of most of the students, the Internet can be utilized along with traditional and conventional methods of training. The aim of this study was to compare the students' learning and satisfaction in combination of lecture and e-learning with conventional lecture methods. This quasi-experimental study is conducted among the sophomore students of Public Health School, Tehran University of Medical Science in 2012-2013. Four classes of the school are randomly selected and are divided into two groups. Education in two classes (45 students) was in the form of lecture method and in the other two classes (48 students) was blended method with e-Learning and lecture methods. The students' knowledge about tuberculosis in two groups was collected and measured by using pre and post-test. This step has been done by sending self-reported electronic questionnaires to the students' email addresses through Google Document software. At the end of educational programs, students' satisfaction and comments about two methods were also collected by questionnaires. Statistical tests such as descriptive methods, paired t-test, independent t-test and ANOVA were done through the SPSS 14 software, and p≤0.05 was considered as significant difference. The mean scores of the lecture and blended groups were 13.18±1.37 and 13.35±1.36, respectively; the difference between the pre-test scores of the two groups was not statistically significant (p=0.535). Knowledge scores increased in both groups after training, and the mean and standard deviation of knowledge scores of the lectures and combined groups were 16.51±0.69 and 16.18±1.06, respectively. The difference between the post-test scores of the two groups was not statistically significant (p=0.112). Students

Decoloration Kinetics of Waste Cooking Oil by 60Co γ-ray/H2O2

Science.gov (United States)

Xiang, Yulin; Xiang, Yuxiu; Wang, Lipeng

2016-03-01

In order to decolorize, waste cooking oil, a dark red close to black solution from homes and restaurants, was subjected to 60Co γ-ray/H2O2 treatment. By virtue of UV/Vis spectrophotometric method, the influence of Gamma irradiation to decoloration kinetics and rate constants of the waste cooking oil in the presence of H2O2 was researched. In addition, the influence of different factors such as H2O2 concentration and irradiation dose on the decoloration rate of waste cooking oil was investigated. Results indicated that the decoloration kinetics of waste cooking oil conformed to the first-order reaction. The decoloration rate increased with the increase of irradiation dose and H2O2 concentration. Saponification analysis and sensory evaluation showed that the sample by 60Co γ-ray/H2O2 treatment presented better saponification performance and sensory score. Furthermore, according to cost estimate, the cost of the 60Co γ-ray/H2O2 was lower and more feasible than the H2O2 alone for decoloration of waste cooking oil.

Improvement of cassava cooking quality through mutation breeding

Energy Technology Data Exchange (ETDEWEB)

Asare, E; Safo-Kantanka, O [Department of Crop Science, Univ. of Science and Technology, Kumasi (Ghana)

1997-07-01

Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs.

Improvement of cassava cooking quality through mutation breeding

International Nuclear Information System (INIS)

Asare, E.; Safo-Kantanka, O.

1997-01-01

Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs

7 CFR 58.728 - Cooking the batch.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the optional...

System and method for controlling power consumption in a computer system based on user satisfaction

Science.gov (United States)

Yang, Lei; Dick, Robert P; Chen, Xi; Memik, Gokhan; Dinda, Peter A; Shy, Alex; Ozisikyilmaz, Berkin; Mallik, Arindam; Choudhary, Alok

2014-04-22

Systems and methods for controlling power consumption in a computer system. For each of a plurality of interactive applications, the method changes a frequency at which a processor of the computer system runs, receives an indication of user satisfaction, determines a relationship between the changed frequency and the user satisfaction of the interactive application, and stores the determined relationship information. The determined relationship can distinguish between different users and different interactive applications. A frequency may be selected from the discrete frequencies at which the processor of the computer system runs based on the determined relationship information for a particular user and a particular interactive application running on the processor of the computer system. The processor may be adapted to run at the selected frequency.

Spent brewer's yeast extract as an ingredient in cooked hams.

Science.gov (United States)

Pancrazio, Gaston; Cunha, Sara C; de Pinho, Paula Guedes; Loureiro, Mónica; Meireles, Sónia; Ferreira, Isabel M P L V O; Pinho, Olívia

2016-11-01

This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of cooking on radionuclide concentrations in waterfowl tissues

International Nuclear Information System (INIS)

Halford, D.K.

1983-01-01

Twenty-four commercially raised mallar ducks (Anas platyrhyncos) were released at the Test Reactor Area radioactive leaching ponds, and subsequently collected 56 to 188 days later. Liver, gizzard, and carcass were analyzed for radionuclide concentrations before and after cooking. Significant decreases (P 137 Cs, 134 Cs, 60 Co, 140 La and /sup 110m/Ag concentrations in carcass and liver samples occurred after cooking. Radionuclide concentrations in gizzard showed no significant change in radionuclide concentrations after cooking. Cesium-134 and 137 Cs concentrations decreased by 27% in carcass after cooking and reduced the dose commitment to man by that amount

Acoustic Monitoring of Beluga Whale Interactions with Cook Inlet Tidal Energy Project

Energy Technology Data Exchange (ETDEWEB)

Worthington, Monty [ORPC Alaska, LLC, Anchorage, AK (United States)

2014-02-05

FERC pilot project process. The Project compared results obtained from this method to results obtained from other passive hydrophone technologies and to visual observation techniques performed simultaneously. This Final Report makes recommendations on the best practice for future data collection, for ORPC’s work in Cook Inlet specifically, and for tidal power projects in general. This Project developed a marine mammal study design and compared technologies for hydroacoustic and visual data collection with potential for broad application to future tidal and hydrokinetic projects in other geographic areas. The data collected for this Project will support the environmental assessment of future Cook Inlet tidal energy projects, including ORPC’s East Foreland Tidal Energy Project and any tidal energy developments at Fire Island. The Project’s rigorous assessment of technology and methodologies will be invaluable to the hydrokinetic industry for developing projects in an environmentally sound and sustainable way for areas with high marine mammal activity or endangered populations. By combining several different sampling methods this Project will also contribute to the future preparation of a comprehensive biological assessment of ORPC’s projects in Cook Inlet.

Effect of Job Specialization on the Hospital Stay and Job Satisfaction of ED Nurses.

Science.gov (United States)

Shamsi, Vahid; Mahmoudi, Hosein; Sirati Nir, Masoud; Babatabar Darzi, Hosein

2016-02-01

In recent decades, the increasing crowdedness of the emergency departments has posed various problems for patients and healthcare systems worldwide. These problems include prolonged hospital stay, patient dissatisfaction and nurse burnout or job dissatisfaction. The aim of this study was to investigate the effect of emergency department (ED) nurses' job specialization on their job satisfaction and the length of patient stay in the ED. This before-after quasi-experimental study was conducted from April to May 2014 at the Baqiyatallah Hospital, Tehran, Iran. Initially, 35 patients were recruited as controls and the length of their stay in the ED was measured in minutes via a chronometer; Moreover, nurses' job satisfaction was evaluated using the Mohrman-Cooke-Mohrman job satisfaction scale. Then, a job specialization intervention was developed based on the stabilization model. After that, 35 new patients were recruited to the treatment group and received specialized care services. Accordingly, the length of their stay in the ED was measured. Moreover, the same nurses' job satisfaction was re-evaluated after the study. The study intervention lasted one month. Data were analyzed using the SPSS software version 20 and statistical tests such as the Kolmogrov-Smirnov, the paired and the independent t, and chi-square tests. There was a significant difference between the two groups of patients concerning the length of their stay in the ED (P nurses had greater job satisfaction after the study (P job specialization intervention can improve nurses' satisfaction and relieve the crowdedness of the EDs.

46 CFR 130.220 - Design of equipment for cooking and heating.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each cooking...

A Delphi Method Analysis to Create an Emergency Medicine Educational Patient Satisfaction Survey

Directory of Open Access Journals (Sweden)

Kory S. London

2015-12-01

Full Text Available Introduction: Feedback on patient satisfaction (PS as a means to monitor and improve performance in patient communication is lacking in residency training. A physician’s promotion, compensation and job satisfaction may be impacted by his individual PS scores, once he is in practice. Many communication and satisfaction surveys exist but none focus on the emergency department setting for educational purposes. The goal of this project was to create an emergency medicine-based educational PS survey with strong evidence for content validity. Methods: We used the Delphi Method (DM to obtain expert opinion via an iterative process of surveying. Questions were mined from four PS surveys as well as from group suggestion. The DM analysis determined the structure, content and appropriate use of the tool. The group used four-point Likert-type scales and Lynn’s criteria for content validity to determine relevant questions from the stated goals. Results: Twelve recruited experts participated in a series of seven surveys to achieve consensus. A 10-question, single-page survey with an additional page of qualitative questions and demographic questions was selected. Thirty one questions were judged to be relevant from an original 48-question list. Of these, the final 10 questions were chosen. Response rates for individual survey items was 99.5%. Conclusion: The DM produced a consensus survey with content validity evidence. Future work will be needed to obtain evidence for response process, internal structure and construct validity.

Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking.

Science.gov (United States)

Zhang, Nan; Han, Bin; He, Fei; Xu, Jia; Zhao, Ruojie; Zhang, Yujuan; Bai, Zhipeng

2017-08-01

To illustrate chemical characteristic of PM 2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO 3 - and SO 4 2- , Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10 -3 and 5.8 × 10 -6 , respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection. Copyright © 2017 Elsevier Ltd

Comparison of midwifery students' satisfaction with direct observation of procedural skills and current methods in evaluation of procedural skills in Mashhad Nursing and Midwifery School.

Science.gov (United States)

Hoseini, Bibi Leila; Mazloum, Seyed Reza; Jafarnejad, Farzaneh; Foroughipour, Mohsen

2013-03-01

The clinical evaluation, as one of the most important elements in medical education, must measure students' competencies and abilities. The implementation of any assessment tool is basically dependent on the acceptance of students. This study tried to assess midwifery students' satisfaction with Direct Observation of Procedural Skills (DOPS) and current clinical evaluation methods. This quasi-experimental study was conducted in the university hospitals affiliated to Mashhad University of Medical Sciences. The subjects comprised 67 undergraduate midwifery students selected by convenience sampling and allocated to control and intervention groups according to the training transposition. Current method was performed in the control group, and DOPS was conducted in the intervention group. The applied tools included DOPS rating scales, logbook, and satisfaction questionnaires with clinical evaluation methods. Validity and reliability of these tools were approved. At the end of training, students' satisfaction with the evaluation methods was assessed by the mentioned tools. The data were analyzed by descriptive and analytical statistics. Satisfaction mean scores of midwifery students with DOPS and current methods were 76.7 ± 12.9 and 62.6 ± 14.7 (out of 100), respectively. DOPS students' satisfaction mean score was significantly higher than the score obtained in current method (P satisfactory domains in the current method were "consistence with learning objectives" (71.2 ± 14.9) and "objectiveness" in DOPS (87.9 ± 15.0). In contrast, the least satisfactory domains in the current method were "interested in applying the method" (57.8 ± 26.5) and "number of assessments for each skill" (58.8 ± 25.9) in DOPS method. This study showed that DOPS method is associated with greater students' satisfaction. Since the students' satisfaction with the current method was also acceptable, we recommend combining this new clinical evaluation method with the current method, which covers

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Science.gov (United States)

Balladares, Pamela; Acuña, Sergio; Quevedo, Roberto; Muñoz, Ociel

2017-01-01

The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel. PMID:28686742

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar and chilean jack mackerel (Trachurus murphyi fillets.

Directory of Open Access Journals (Sweden)

José M Bastías

Full Text Available The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94% compared to the control (68.05%; a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%. Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel.

Cooking activity for patients with Alzheimer’s disease: a review

OpenAIRE

Shang-Qun Gong; Chu-Yun Cui; Hui Zhang; Fan-Jie Meng

2017-01-01

As a degenerative nervous system disease, Alzheimer’s disease (AD), can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also ...

Discussion map and cooking classes: testing the effectiveness of teaching food safety to immigrants and refugees.

Science.gov (United States)

Gold, Abby; Yu, Nan; Buro, Brandy; Garden-Robinson, Julie

2014-01-01

To evaluate the effectiveness of a food safety map as an educational method with English language learners. English language learner community members (n = 73) were assigned randomly to participate in 1 of 3 experimental conditions: food safety map, cooking class, and control. Participants in the food safety map and cooking class conditions completed a pre-education demographic and cooking history questionnaire, a post-education knowledge and intention questionnaire, and a 2-week post-cooking and food safety habits assessment. Participants in the control group received no educational training but completed the pre- and 2-week post-education assessments. The cooking class and the map class were both effective in increasing food safety knowledge. Specifically, by comparing with the control group, they significantly increased participants' knowledge of safely cooking large meat (χ² [df = 2, n = 66] = 40.87; P effects on boosting food safety behavioral intention (measured right after the class). The data collected 2 weeks after the classes suggested that individuals who took the classes followed the suggested food behaviors more closely than those in the control group (P < .01). The food safety map is simple to use and prepare, beneficial for oral and visual learners, and inexpensive. Compared with a food safety cooking class, the map produces similar learning and behavioral outcomes. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Haemodialysis work environment contributors to job satisfaction and stress: a sequential mixed methods study.

Science.gov (United States)

Hayes, Bronwyn; Bonner, Ann; Douglas, Clint

2015-01-01

Haemodialysis nurses form long term relationships with patients in a technologically complex work environment. Previous studies have highlighted that haemodialysis nurses face stressors related to the nature of their work and also their work environments leading to reported high levels of burnout. Using Kanters (1997) Structural Empowerment Theory as a guiding framework, the aim of this study was to explore the factors contributing to satisfaction with the work environment, job satisfaction, job stress and burnout in haemodialysis nurses. Using a sequential mixed-methods design, the first phase involved an on-line survey comprising demographic and work characteristics, Brisbane Practice Environment Measure (B-PEM), Index of Work Satisfaction (IWS), Nursing Stress Scale (NSS) and the Maslach Burnout Inventory (MBI). The second phase involved conducting eight semi-structured interviews with data thematically analyzed. From the 417 nurses surveyed the majority were female (90.9 %), aged over 41 years of age (74.3 %), and 47.4 % had worked in haemodialysis for more than 10 years. Overall the work environment was perceived positively and there was a moderate level of job satisfaction. However levels of stress and emotional exhaustion (burnout) were high. Two themes, ability to care and feeling successful as a nurse, provided clarity to the level of job satisfaction found in phase 1. While two further themes, patients as quasi-family and intense working teams, explained why working as a haemodialysis nurse was both satisfying and stressful. Nurse managers can use these results to identify issues being experienced by haemodialysis nurses working in the unit they are supervising.

Health impact on women using solid cooking fuels in rural area of Cuttack district, Odisha

Directory of Open Access Journals (Sweden)

Ipsa Mohapatra

2018-01-01

Full Text Available Background: Around 3 billion people use solid fuels (biomass and coal for cooking and heating, and this number is expected to grow until at least 2030. Around 73.7% of households in rural Odisha use wood for cooking. This current study is an attempt to evaluate the impact of solid cooking fuels on health of rural women in age group of 20–40 years and to study the relationship between the duration of exposure to cooking fuels and various health problems. Materials and Methods: This cross-sectional study was carried out in a village which is under the field practice area of the rural health and training centre, under Department of Community Medicine, Kalinga Institute of Medical Sciences. Universal sampling technique was adopted for sample selection. Chi-square test was used to find the association between cooking fuel usage and self-reported symptoms. Results: Dry cough was the most common presenting symptom (15.03%, followed by eye and nose irritation present in nearly 12% each among the study participants. Headache, dry cough, and hypertension (HT was found to associated with number of cooking years and was also found to be statistically significant (P = 0.03, 0.02 and 0.0065, respectively. Discussion: Our study clearly indicated that the exposure to biomass fuel smoke is significantly associated with the prevalence of symptoms of headache, dry cough, and HT. Further research is required for improving information on dose-response relationships between indoor air pollution and various health effects. Conclusion: The morbidities were increased with increase in duration of cooking . Knowledge related to health effects of cooking fuels seems to be poor among the participants.

36 CFR 13.320 - Preference to Cook Inlet Region, Incorporated.

Science.gov (United States)

2010-07-01

... Region, Incorporated. 13.320 Section 13.320 Parks, Forests, and Public Property NATIONAL PARK SERVICE... to Cook Inlet Region, Incorporated. (a) The Cook Inlet Region, Incorporated (CIRI), in cooperation with village corporations within the Cook Inlet region when appropriate, will have a right of first...

Comparative Effect of Diets Containing Cooked and Roasted Soybeans on Growth Performances of Growing Finishing Pigs

Directory of Open Access Journals (Sweden)

F. Meffeja

2003-01-01

Full Text Available heat of soybeans on the performances of grower-finisher pigs. Twenty hybrid male piglets, averaging 15.4 ± 0.8 kg initial body weights were allotted to four experimental diets (five replicates per treatment based on soybean meal, cotton seed cake, cooked or roasted soybeans over a 98-day period. The rations containing the commonly used soybean meal and cotton seed cake were used as control diets. Results showed that the weight gain and feed conversion ratio obtained with diets containing roasted and cooked soybeans were significantly (P 0.05 compared to the soybean meal diet. Comparison of the two methods of heat treatment showed no significant difference on animal performances. Feed costs to produce one kilogram live weight, calculated as mean costs for both growth phases, although not significant between treatments, showed a slightly lower value in roasted soybean diets. These results show that the roasting method can be used with the same advantages as the cooking method.

Energy Efficient Cooking - The EffiCooker

DEFF Research Database (Denmark)

Schjær-Jacobsen, Jørgen

2011-01-01

Substantial energy savings in moist heat cooking may be achieved by employing a pan with integrated electric heating element rather than an ordinary pan on a conventional electric range. The electric pan should be thermally insulated and equipped with an "intelligent" controller and timer....... A working prototype of a saucepan, dubbed the EffiCooker, has been constructed according to these guidelines. The EffiCooker has demonstrated energy savings in the range from 28% to 81% compared to conventional equipment when performing ordinary cooking tasks. The user need not be particularly aware...... of energy conservation to realize such savings; even those who are more concerned with their culinary achievements than with energy efficiency are likely to benefit. Besides being energy efficient the EffiCooker is user friendly. Many cooking tasks, once initiated, are performed automatically without any...

Used cooking oil as a green chemical admixture in concrete

International Nuclear Information System (INIS)

Salmia, B; Sidek, L M; Hidayah, B; Muda, Zakaria Che; Alam, Md Ashraful

2013-01-01

According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

An investigation into the effects of quality improvement method on patients' satisfaction: a semi experimental research in Iran.

Science.gov (United States)

Navipour, Hasan; Nayeri, Nahid Dehghan; Hooshmand, Abbas; Zargar, Marjaneh Taghavi

2011-01-01

Today, to increase effectiveness is a Strategy for success of organizations and their viability. In health care organization not only service cost- effectiveness is a major problem for productivity and organizational management but also customer-centred is in first priority. Because of these reasons, most of health organization trend to patient satisfaction for their viability. If complex process implemented for viability without attention to patient satisfaction, this is no success result. The FOCUS PDCA process is a new strategy for effectiveness of service quality. To this reason, the recent research done and its objective is to assess effect of FOCUS PDCA process strategy on patient satisfaction in surgery units of hospitals affiliated to Tehran Medical University. This research is a semi experimental with non- equivalent design. The sample was all of patients who hospitalized in two selected surgery units. Self-report was method of data gathering. Patient satisfaction assessed with questionnaire in pre and posttest. Then manipulation implemented as post-operation care process selected. Modelling and opportunity statement Diagrams prepared and improvement team organized. Flow process, convergences and cause- effect charts used to prepare list of items to be improved. Executive program was written. This include personnel training, standard implementation, election and training of quality control nurses (Q.C Ns), daily QC of caring and providing appropriate feed back to personnel, forming group session for determining corrective actions. Then after 1 month patient satisfaction was assessed. Statistical analysis shows this process increase patient satisfaction and it leads to care effectiveness. The findings of the pre-intervention phase indicated that the satisfaction level had been low in both groups and it is not significantly different in the two groups (P> 0.05). There was a significant difference before and after following intervention in the case study

An Investigation into the Effects of Quality Improvement Method on Patients' Satisfaction: A Semi Experimental Research in Iran

Directory of Open Access Journals (Sweden)

Hasan Navipour

2011-01-01

Full Text Available Today, to increase effectiveness is a Strategy for success of organizations and their viability. In health care organization not only service cost- effectiveness is a major problem for productivity and organizational management but also customer-centred is in first priority. Because of these reasons, most of health organization trend to patient satisfaction for their viability. If complex process implemented for viability without attention to patient satisfaction, this is no success result. The FOCUS PDCA process is a new strategy for effectiveness of service quality. To this reason, the recent research done and its objective is to assess effect of FOCUS PDCA process strategy on patient satisfaction in surgery units of hospitals affiliated to Tehran Medical University. This research is a semi experimental with non- equivalent design. The sample was all of patients who hospitalized in two selected surgery units. Self-report was method of data gathering. Patient satisfaction assessed with questionnaire in pre and posttest. Then manipulation implemented as post-operation care process selected. Modelling and opportunity statement Diagrams prepared and improvement team organized. Flow process, convergences and cause- effect charts used to prepare list of items to be improved. Executive program was written. This include personnel training, standard implementation, election and training of quality control nurses (Q.C Ns, daily QC of caring and providing appropriate feed back to personnel, forming group session for determining corrective actions. Then after 1 month patient satisfaction was assessed. Statistical analysis shows this process increase patient satisfaction and it leads to care effectiveness. The findings of the pre-intervention phase indicated that the satisfaction level had been low in both groups and it is not significantly different in the two groups (P> 0.05. There was a significant difference before and after following intervention in

A Non-destructive and Continuous Measurement of Gelatinization of Rice in Rice Cooking Process

OpenAIRE

Hagura, Yoshio; Suzuki, Kanichi

2002-01-01

A non-destructive and continuous method to measure gelatinization of rice samples in a rice-water system during rice cooking process was examined. An aluminum pot and a lid of a rice cooker were used as two electrode plates, and changes in dielectric properties (capacitance : C, and dielectric dissipation factor : tan δ) of the samples in the rice cooking process were measured by a capacitance meter. Differential scanning calorimetry (DSC) was used to measure gelatinization enthalpy and to de...

Measurement of emissions of fine particulate organic matter from Chinese cooking

Science.gov (United States)

He, Ling-Yan; Hu, Min; Huang, Xiao-Feng; Yu, Ben-De; Zhang, Yuan-Hang; Liu, De-Quan

Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM 2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM 2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.

Cooking activity for patients with Alzheimer’s disease: a review

Directory of Open Access Journals (Sweden)

Shang-Qun Gong

2017-07-01

Full Text Available As a degenerative nervous system disease, Alzheimer’s disease (AD, can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also has certain positive effects on patient’s cognition, autonomy and memory function. Now, as one of the instrumental activities of daily life, cooking activity has developed as a useful tool in the intervention trials, serious game, virtual reality training and assessment of daily living activities.

The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf.

Science.gov (United States)

Musaiger, Abdulrahman O; D'Souza, Reshma

2008-03-01

This study analyzed eight cooked species of fish and one species of shrimps (grilled, curried, fried and cooked in rice) commonly consumed in Bahrain for their proximate, mineral and heavy metal content. The results reveled that the protein content was in the range of 22.8-29.2 g/100 g, while the fat content was between 2.9-11.9 g/100 g. The energy content was the highest in the fried Scomberomorus commerson being 894.2 KJ/100 g, followed by Scomberomorus commerson cooked in rice (867.3 KJ/100 g). The samples also had a considerable content of sodium ranging from 120-600 mg/100 g, potassium (310-560 mg/100 g) phosphorous (200-330 mg/100 g), magnesium (26-54 mg/100 g) and zinc (0.4-2.0 mg/100 g), while the other minerals were present to a lower extent. Lead was present to an extent of 0.30 microg/g in the grilled Plectorhinchus sordidus while Lethrinus nebulosus cooked in rice contained 0.35 microg/g of mercury. Cadmium levels were constant at cooking fish and shrimps have an effect on their nutrient composition and heavy metal content hence, it is advisable to avoid excessive frying and use minimal salt. In addition, consuming of a wide variety of species of fish and alternating between the various modes of cooking is the best approach to achieve improved dietary habits, minimizing mercury exposure and increasing omega-3 fatty acid intake.

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

Science.gov (United States)

Jones, Anna K; Rigby, Dan; Burton, Michael; Millman, Caroline; Williams, Nicola J; Jones, Trevor R; Wigley, Paul; O'Brien, Sarah J; Cross, Paul

2016-07-01

In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs' ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public's preference for rareness and thus preferred to serve them more rare. We estimated that 19%-52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%-98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections.

Energy conservation options for cooking with biomass in Ghana

DEFF Research Database (Denmark)

Nielsen, Per Sieverts; Næraa, Rikke; Karlsson, Kenneth

1996-01-01

Cooking is the main energy consuming activity in Ghana. This is mainly due to a generally low material standard of living, but also because the cooking process itself is energy inefficient. The fuel for cooking in Ghana is mainly biomass either in the form of wood, agricultural residues or charcoal....... An energy chain for the cooking process is established and the possible conservation options are surveyed in kitchen performance tests in Abodom in the tropical zone of Ghana. The energy consumption for the food preparation has been measured and energy saving options have been determined for some parts...... point has been reached. Most cooks tend to continue using a high heat supply even though it is not necessary. This process is often carried out without lid on the pot even though the use of lid will reduce the energy loss considerably. It is also concluded that the average fuelwood consumption in Abodom...

Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking.

Science.gov (United States)

Wei See, Siao; Karthikeyan, Sathrugnan; Balasubramanian, Rajasekhar

2006-03-01

Food cooking using liquefied petroleum gas (LPG) has received considerable attention in recent years since it is an important source of particulate air pollution in indoor environments for non-smokers. Exposure to organic compounds such as polycyclic aromatic hydrocarbons (PAHs) contained in particles is of particular health concern since some of these compounds are suspected carcinogens. It is therefore necessary to chemically characterize the airborne particles emitted from gas cooking to assess their possible health impacts. In this work, the levels of fine particulate matter (PM(2.5)) and 16 priority PAHs were determined in three different ethnic commercial kitchens, specifically Chinese, Malay and Indian food stalls, where distinctive cooking methods were employed. The mass concentrations of PM(2.5) and PAHs, and the fraction of PAHs in PM(2.5) were the highest at the Malay stall (245.3 microg m(-3), 609.0 ng m(-3), and 0.25%, respectively), followed by the Chinese stall (201.6 microg m(-3), 141.0 ng m(-3), and 0.07%), and the Indian stall (186.9 microg m(-3), 37.9 ng m(-3), and 0.02%). This difference in the levels of particulate pollution among the three stalls may be attributed to the different cooking methods employed at the food stalls, the amount of food cooked, and the cooking time, although the most sensitive parameter appears to be the predominant cooking method used. Frying processes, especially deep-frying, produce more air pollutants, possibly due to the high oil temperatures used in such operations. Furthermore, it is found that frying, be it deep-frying at the Malay stall or stir-frying at the Chinese stall, gave rise to an abundance of higher molecular weight PAHs such as benzo[b]fluoranthene, indeno[1,2,3-cd]pyrene and benzo[g,h,i]perylene whereas low-temperature cooking, such as simmering at the Indian stall, has a higher concentration of lower molecular weight PAHs. In addition, the correlation matrices and diagnostic ratios of PAHs were

The cost of cooking a meal. The case of Nyeri County, Kenya

Science.gov (United States)

Fuso Nerini, Francesco; Ray, Charlotte; Boulkaid, Youssef

2017-06-01

Energy for cooking is considered essential in achieving modern energy access. Despite this, almost three billion people worldwide still use solid fuels to meet their cooking needs. To better support practitioners and policy-makers, this paper presents a new model for comparing cooking solutions and its key output metric: the ‘levelized cost of cooking a meal’ (LCCM). The model is applied to compare several cooking solutions in the case study area of Nyeri County in Kenya. The cooking access targets are connected to the International Workshop Agreement and Global Tracking Framework’s tiers of cooking energy access. Results show how an increased energy access with improved firewood and charcoal cookstoves could reduce both household’s LCCMs and the total costs compared to traditional firewood cooking over the modelling period. On the other hand, switching to cleaner cooking solutions, such as LPG- and electricity, would result in higher costs for the end-user highlighting that this transition is not straightforward. The paper also contextualizes the results into the wider socio-economic context. It finds that a tradeoff is present between minimizing costs for households and meeting household priorities, thus maximizing the potential benefits of clean cooking without dismissing the use of biomass altogether.

46 CFR 147.50 - Fuel for cooking, heating, and lighting.

Science.gov (United States)

2010-10-01

... cargo vessels. (b) Fluid alcohol is prohibited for cooking, heating, or lighting on ferry vessels. Fluid... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section... SHIPS' STORES Stowage and Other Special Requirements for Particular Materials § 147.50 Fuel for cooking...

Empirical research on Kano's model and customer satisfaction.

Science.gov (United States)

Lin, Feng-Han; Tsai, Sang-Bing; Lee, Yu-Cheng; Hsiao, Cheng-Fu; Zhou, Jie; Wang, Jiangtao; Shang, Zhiwen

2017-01-01

Products are now developed based on what customers desire, and thus attractive quality creation has become crucial. In studies on customer satisfaction, methods for analyzing quality attributes and enhancing customer satisfaction have been proposed to facilitate product development. Although substantial studies have performed to assess the impact of the attributes on customer satisfaction, little research has been conducted that quantitatively calculate the odds of customer satisfaction for the Kano classification, fitting a nonlinear relationship between attribute-level performance and customer satisfaction. In the present study, the odds of customer satisfaction were determined to identify the classification of quality attributes, and took customer psychology into account to suggest how decision-makers should prioritize the allocation of resources. A novel method for quantitatively assessing quality attributes was proposed to determine classification criteria and fit the nonlinear relationship between quality attributes and customer satisfaction. Subsequently, a case study was conducted on bicycle user satisfaction to verify the novel method. The concept of customer satisfaction odds was integrated with the value function from prospect theory to understand quality attributes. The results of this study can serve as a reference for product designers to create attractive quality attributes in their products and thus enhance customer satisfaction.

Effects of cooking on radiocesium in fish from the Savannah River: exposure differences for the public.

Science.gov (United States)

Burger, Joanna; Gaines, Karen F; Boring, C Shane; Snodgrass, J; Stephens, W L; Gochfeld, M

2004-02-01

Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examines the effect of deep-frying on radiocesium (137Cs) levels and risk to people fishing along the Savannah River. South Carolina and Georgia have issued consumption advisories for the Savannah River, based partly on 137Cs. 137Cs levels were significantly higher in the cooked fish compared to the raw fish on a wet weight basis. Mean 137Cs levels were 0.61 pCi/g (wet weight basis) in raw fish, 0.81 pCi/g in cooked-breaded, and 0.99 pCi/g in cooked-unbreaded fish. Deep-frying with and without breading resulted in a weight loss of 25 and 39%, while 137Cs levels increased by 32 and 62%, respectively. Therefore, the differences were due mainly to weight loss during cooking. However, the data suggest that risk assessments should be based on cooked portion size for contaminant analysis, or the risk from 137Cs in fish will be underestimated. People are likely to estimate the amounts of fish they eat based on a meal size of the cooked portion, while risk assessors determine 137Cs levels in raw fish. A conversion factor of at least two for 137Cs increase during cooking is reasonable and conservative, given the variability in 137Cs levels. The data also suggest that surveys determining consumption should specifically ask about portion size before or after cooking and state which was used in their methods.

Captain Cook Chased a Chook

Directory of Open Access Journals (Sweden)

Katrina Schlunke

2011-04-01

Full Text Available How can we write the contemporary 'histories' of Captain Cook when they include such textual and material diversity? When that diversity ranges from children's rhymes to convenience stores as well as journals now claimed as iconic documents of the enlightenment? How might the insights of Bruno Latour into how the 'experimental' is produced in the laboratory be helpful in showing how Cook is produced in a settler culture? How does revealing the 'experimental' (the material and textual ethnography of history show us new ways of 'doing' history that engages with its textual as well as its material diversity.

Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards.

Science.gov (United States)

Tang, J Y H; Nishibuchi, M; Nakaguchi, Y; Ghazali, F M; Saleha, A A; Son, R

2011-06-01

We quantified Campylobacter jejuni transferred from naturally contaminated raw chicken fillets and skins to similar cooked chicken parts via standard rubberwood (RW) and polyethylene cutting boards (PE). RW and PE cutting boards (2.5 × 2.5 cm(2)) were constructed. RW surfaces were smooth and even, whereas PE was uneven. Scoring with scalpel blades produced crevices on RW and flaked patches on the PE boards. Raw chicken breast fillets or skin pieces (10 g) naturally contaminated with Camp. jejuni were used to contaminate the cutting boards (6.25 cm(2)). These were then briefly covered with pieces of cooked chicken. Campylobacter jejuni on raw chicken, the boards, and cooked chicken pieces were counted using a combined most-probable-number (MPN)-PCR method. The type of cutting board (RW, PE; unscored and scored) and temperature of cooked chicken fillets and skins were examined. Unscored PE and RW boards were not significantly different in regards to the mean transfer of Camp. jejuni from raw samples to the boards. The mean transfer of Camp. jejuni from scored RW was significantly higher than from scored PE. When the chicken fillets were held at room temperature, the mean transfer of Camp. jejuni from scored RW and PE was found to be 44.9 and 40.3%, respectively.   RW and PE cutting boards are potential vehicles for Camp. jejuni to contaminate cooked chicken. Although cooked chicken maintained at high temperatures reduced cross-contamination via contaminated boards, a risk was still present. Contamination of cooked chicken by Camp. jejuni from raw chicken via a cutting board is influenced by features of the board (material, changes caused by scoring) and chicken (types of chicken parts and temperature of the cooked chicken). © 2011 The Authors. Letters in Applied Microbiology © 2011 The Society for Applied Microbiology.

Global approach of mean service satisfaction assessment

Directory of Open Access Journals (Sweden)

Ahmed Dooguy Kora

2014-01-01

Full Text Available A theoretical expression for mobile service satisfaction assessment has been proposed. Mobile networks users’ satisfaction is a major concern for the operators and regulators. Therefore a certain level of network qualification is required to be offered to consumers by operators thanks to the decisions initiated by the regulation authority. For the assessment of the level of satisfaction, several methodologies and tools (measuring and monitoring have emerged. Ranking in two broad categories, namely the objective and subjective methods, both have advantages as well as disadvantages. This Letter has proposed a unified approach to evaluate more objectively users’ level of satisfaction of a service based on the most common network key performance indicators (KPIs rate following the different methods. This approach's main advantage is that it has taken advantages of the different positive aspects of the existing methods and outperformed their limitations thanks to the introduced concept of global KPI. In addition, the size of samples according to each method has been considered. A mean service satisfaction theoretical expression has been proposed to regulation authority, consumers association and operators as common base of service satisfaction assessment.

[Risk assessment for food preparation, cooking and service].

Science.gov (United States)

Cottica, Danilo; Grignani, Elena

2014-01-01

The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

[Cooking quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Cafiero, J; Mosqueda, M

1997-06-01

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

The Effect of Rehabilitation Method Based on Existential Approach and Olson\\'s Model on Marital Satisfaction

Directory of Open Access Journals (Sweden)

Maedeh Naghiyaee

2014-09-01

Full Text Available Objectives: Mastectomy as a treatment for breast cancer can disturb marital satisfaction of many couples. In this way, existential anxieties stemming from this potentially deleterious event, and inefficient responses to them, could be mediating. The purpose of this study is to investigate the effectiveness of a rehabilitation method based on existential approach and Olson's marital enrichment model on marital satisfaction of women who had undergone mastectomy and their husbands . Methods: In this study, a single subject research design is used. The study population comprised couples who had referred to Radiotherapy department of Imam Hussein hospital in Tehran, that among them three couples whose average age was 20 to 50 years old, wife's had undergone mastectomy, tumor has not spread to other parts of the body, and had no prior history of psychiatric disorders before cancer, were selected through purposeful sampling and Intervention in 12 sessions of 90 minutes once a week, has been designed to suit their specific needs. The level of couple's marital satisfaction was evaluated using Dyadic Adjustment Scale. Results: Comparing couple's scores on the diagram during 9 time measurement (3 times baseline, 4 times during intervention, and 2 times follow up assessment and calculating recovery percentage, represent increasing in score of marital adjustment scale. Discussion: So it seems that, this kind of an eclectic couple therapy, by considering couples existential anxiety, has been promoted their marital satisfaction. Explanations are given in discussion part .

Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 1

OpenAIRE

今井, 美樹; Miki, IMAI; 昭和女子大学初等教育学科

2014-01-01

This study examines the magazine Hocho-Ambai(Wielding Your Kitchen Knives, all 37 issues published from 1886 to 1891)to explore the activities of societies of culinary education for food and cooking in the mid-Meiji era. The author, from the viewpoint of gender, reviewed, selected and analyzed articles describing the activities of the Society of Art of Cooking Research and the Society of Food Research organized by professional cooks and cookery lovers in the period. The following results were...

Levels of polychlorinated biphenyls and pesticides in bluefish before and after cooking.

Science.gov (United States)

Trotter, W J; Corneliussen, P E; Laski, R R; Vannelli, J J

1989-01-01

Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB level was 2.7 ppm. Although PCBs, lipophilic pesticides, and fat were lost along with oil drippings and skin that were discarded after cooking, the moisture loss in the fillets during cooking compensated for these weight losses almost completely. After the fillets were cooked and the oil drippings and skin were discarded, the PCB content of the fillets was 27% lower on the average.

Cooking with Quadratics

Science.gov (United States)

Bryan, Luajean N.

2010-01-01

A project that mixes algebra with data collection, uses technology, extends into data analysis, and cooks marshmallows can excite both teachers and students. This article describes a project that intends to pique students' interest in higher mathematics, incorporate their knowledge of parabolas, and offer a meaningful mathematics experience. Using…

The role of donor organisations in promoting energy efficient cook stoves

International Nuclear Information System (INIS)

Kees, Marlis; Feldmann, Lisa

2011-01-01

This article focuses on cooking energy and the role of donor organisations in the introduction and dissemination of improved stoves. After presenting some basic facts on cooking energy, the article discusses the cooking energy–poverty nexus and possible reasons for the often neglect of this topic in the context of development cooperation. Clean and efficient technologies for cooking are presented and a short introduction to different dissemination approaches shows the changes that occurred in the last years. The importance of public sector investments to increase the supply and use of clean cooking energy technologies in developing countries is analysed and underlined by GTZ’s experiences in this field. The case study of Uganda finally demonstrates how cooking energy interventions work in the field and points out that investment pays off. - Highlights: ► Cooking energy is a neglected topic in the context of development cooperation. ► Political frameworks do not reflect social and economic relevance of biomass energy. ► Scaling up the dissemination of cookstoves requires public sector investment. ► Investments in efficient and clean stoves pay-off.

Exposure to organic compounds during heat treatment of cooking oils

Directory of Open Access Journals (Sweden)

Marzena Zaciera

2012-09-01

Full Text Available Fumes from cooking oils were found to be genotoxic in several short-term tests. Epidemiological research among Taiwanese and Chinese women has shown high incidence of lung cancer. These women were not smoking or rarely smoking , but they cooked meals every day. A lot of organic compounds have been identified from cooking oils including PAH.

Arsenic species in raw and cooked rice: Implications for human health in rural Bengal

Energy Technology Data Exchange (ETDEWEB)

Halder, Dipti, E-mail: dipti@kth.se [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden); Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Biswas, Ashis [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden); Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Šlejkovec, Zdenka [Environmental Sciences Department, Jožef Stefan Institute, Jamova 39, 1000, Ljubljana (Slovenia); Chatterjee, Debashis [Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Nriagu, Jerome [Department of Environmental Health Sciences, School of Public Health, University of Michigan, 109 Observatory Street, Ann Arbor, MI 48109-2029 (United States); Jacks, Gunnar; Bhattacharya, Prosun [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden)

2014-11-01

This study compares the concentrations of total and different species of arsenic (As) in 29 pairs of raw and cooked rice samples collected from households in an area of West Bengal affected by endemic arsenicism. The aim is to investigate the effects of indigenous cooking practice of the rural villagers on As accumulation and speciation in cooked rice. It is found that inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). Cooking of rice with water low in As (< 10 μg L{sup −1}) significantly decreases the total and inorganic As content in cooked rice compared to raw rice. Arsenic concentration is mainly decreased during boiling of rice grains with excess water. Washing of rice grains with low As water has negligible effect on grain As concentration. The study suggests that rice cooking with low As water by the villagers is a beneficial risk reduction strategy. Despite reductions in As content in cooked rice because of cooking with low As water, the consumption of cooked rice represents a significant health threat (in terms of chronic As toxicity) to the study population. - Highlights: • Pairs of raw and cooked rice samples are collected from households. • Total and different species of As in raw and cooked rice samples are compared. • Cooking with As safe water reduces total and inorganic As contents in cooked rice. • Inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). • Risks of As exposure from cooked rice consumption exceed the safety standards.

Arsenic species in raw and cooked rice: Implications for human health in rural Bengal

International Nuclear Information System (INIS)

Halder, Dipti; Biswas, Ashis; Šlejkovec, Zdenka; Chatterjee, Debashis; Nriagu, Jerome; Jacks, Gunnar; Bhattacharya, Prosun

2014-01-01

This study compares the concentrations of total and different species of arsenic (As) in 29 pairs of raw and cooked rice samples collected from households in an area of West Bengal affected by endemic arsenicism. The aim is to investigate the effects of indigenous cooking practice of the rural villagers on As accumulation and speciation in cooked rice. It is found that inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). Cooking of rice with water low in As (< 10 μg L −1 ) significantly decreases the total and inorganic As content in cooked rice compared to raw rice. Arsenic concentration is mainly decreased during boiling of rice grains with excess water. Washing of rice grains with low As water has negligible effect on grain As concentration. The study suggests that rice cooking with low As water by the villagers is a beneficial risk reduction strategy. Despite reductions in As content in cooked rice because of cooking with low As water, the consumption of cooked rice represents a significant health threat (in terms of chronic As toxicity) to the study population. - Highlights: • Pairs of raw and cooked rice samples are collected from households. • Total and different species of As in raw and cooked rice samples are compared. • Cooking with As safe water reduces total and inorganic As contents in cooked rice. • Inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). • Risks of As exposure from cooked rice consumption exceed the safety standards

Household cooking fuels and technologies in developing economies

International Nuclear Information System (INIS)

Foell, Wesley; Pachauri, Shonali; Spreng, Daniel; Zerriffi, Hisham

2011-01-01

A major energy challenge of the 21st century is the health and welfare of 2.7 billion people worldwide, who currently rely on burning biomass in traditional household cooking systems. This Special Issue on Clean Cooking Fuels and Technologies in Developing Economies builds upon an IAEE workshop on this subject, held in Istanbul in 2008. It includes several papers from that workshop plus papers commissioned afterwards. The major themes of that workshop and this Special Issue are: •Analytical and decision frameworks for analysis and policy development for clean cooking fuels. •Making energy provisioning a central component of development strategies. •Strategies/business models of suppliers of modern fuels and technologies. •Analysis of successes/failures of past policies and programs to improve access to clean cooking. This introductory paper serves as a preamble to the 11 papers in this Special Issue. It provides a brief background on household cooking fuels and technologies, including: (1) their implications for sustainable development, health and welfare, gender impacts, and environment/climate issues; (2) options and scenarios for improved household cooling systems; and (3) discussions of institutions, programs and markets. It closes with “Research and Action Agendas”, initially developed during the 2008 workshop.

Income Satisfaction Inequality and its Causes

OpenAIRE

Ferrer-i-Carbonell, Ada; Praag, Bernard M.S. Van

2002-01-01

In this paper, the concept of Income Satisfaction Inequality is operationalized on the basis of individual responses to an Income Satisfaction question posed in the German Socio-Economic Panel (GSOEP). Income satisfaction is the subjective analogue of the objective income concept and includes objective income inequality as a special case. The paper introduces a method to decompose Income Satisfaction Inequality according to the contributions from variables such as income, education, and the n...

Relationship between Optimism, Religiosity and Self-Esteem with Marital Satisfaction and Life Satisfaction

Science.gov (United States)

Homaei, Rezvan; Bozorgi, Zahra Dasht; Ghahfarokhi, Maryam Sadat Mirbabaei; Hosseinpour, Shima

2016-01-01

The purpose of the current study is to investigate the relationship between Optimism, Religiosity and Self-esteem with Marital Satisfaction and Life Satisfaction in married university students. The research method was a descriptive study kind of correlation. The sample group included 200 married students that were selected using a simple random…

Type of adsorbent and column height in adsorption process of used cooking oil

Science.gov (United States)

Hasnelly, Hervelly, Taufik, Yusman; Melany, Ivo Nila

2015-12-01

The purpose of this research was to find out the best adsorbent and column height that can adsorb color and soluble impurities substances in used cooking oil. This research was meant for knowledge development of refined cooking oil technology. The used of this research was giving out information on the recycling process of used cooking oil. Research design used 2 × 2 factorial pattern in randomized group design with 6 repetitions. The first factor is adsorbent type (J) that consist of activated carbon (J1) and Zeolit (J2). The second factor is column height (K) with variations of 15 cm (k1) and 20 cm (k2). Chemical analysis parameter are free fatty acid, water content and saponification value. Physical parameter measurement was done on color with Hunter Lab system analysis and viscosity using viscometer method. Chemical analysis result of preliminary research on used cooking oil showed water content of 1,9%, free fatty acid 1,58%, saponification value 130,79 mg KOH/g oil, viscosity 0,6 d Pas and color with L value of -27,60, a value 1,04 and b value 1,54. Result on main research showed that adsorbent type only gave effect on water content whereas column height and its interaction was not gave significant effect on water content. Interaction between adsorbent type (J) and column height (K) gave significant effect to free fatty acid, saponification value, viscosity and color for L, a and b value of recycled cooking oil.

Fuel for Life: Domestic Cooking Fuels and Women’s Health in Rural China

Science.gov (United States)

Nie, Peng; Sousa-Poza, Alfonso; Xue, Jianhong

2016-01-01

Background: There is evidence that household air pollution is associated with poor health in China, and that this form of air pollution may even be more of a health concern in China than the much-publicized outdoor air pollution. However, there is little empirical evidence on the relationship between household air pollution and health in China based on nationally representative and longitudinal data. This study examines the association between the type of domestic cooking fuel and the health of women aged ≥16 in rural China. Methods: Using longitudinal and biomarker data from the China Family Panel Studies (n = 12,901) and the China Health and Nutrition Survey (n = 15,539), we investigate the impact of three major domestic cooking fuels (wood/straw, coal, liquefied petroleum gas (LPG)) on health status using both cross-sectional and panel approaches. Results: Compared to women whose households cook with dirty fuels like wood/straw, women whose households cook with cleaner fuels like LPG have a significantly lower probability of chronic or acute diseases and are more likely to report better health. Cooking with domestic coal instead of wood or straw is also associated with elevated levels of having certain risks (such as systolic blood pressure) related to cardiovascular diseases. Conclusions: Our study provides evidence that using cleaner fuels like LPG is associated with better health among women in rural China, suggesting that the shift from dirty fuels to cleaner choices may be associated with improved health outcomes. PMID:27517950

Satisfaction with electronic health records is associated with job satisfaction among primary care physicians

Directory of Open Access Journals (Sweden)

Christine D Jones

2013-12-01

Full Text Available Objective To evaluate the association between electronic health record (EHR satisfaction and job satisfaction in primary care physicians (PCPs.Method Cross-sectional survey of PCPs at 825 primary care practices in North Carolina.Results Surveys were returned from 283 individuals across 214 practices (26% response rate for practices, of whom 122 were physicians with EHRs and no missing information. We found that for each point increase in EHR satisfaction, job satisfaction increased by ~0.36 points both in an unadjusted and an adjusted model (β 0.359 unadjusted, 0.361 adjusted; p < 0.001 for both models.Conclusion We found that EHR satisfaction was associated with job satisfaction in a cross-sectional survey of PCPs. Our conclusions are limited by suboptimum survey response rate, but if confirmed may have substantial implications for how EHR vendors develop their product to support the needs of PCPs.

Patient satisfaction with doctor-patient interactions: a mixed methods study among diabetes mellitus patients in Pakistan.

Science.gov (United States)

Jalil, Aisha; Zakar, Rubeena; Zakar, Muhammad Zakria; Fischer, Florian

2017-02-21

Patient satisfaction with doctor-patient interactions is an indicator of physicians' competence. The satisfaction of diabetes patients is rarely studied in public diabetes clinics of Pakistan. Thus, this study aims to analyse the association between patient satisfaction and five dimensions of medical interaction: technical expertise, interpersonal aspects, communication, consultation time, and access/availability. A cross-sectional mixed methods study was conducted during July and August 2015 in the largest public diabetes outpatient clinic in Punjab province. We used the criterion sampling method to identify 1164 patients who: (i) were adult (18 years and above), (ii) had diabetes mellitus, (iii) had made at least three previous visits to the same clinic. The data was collected through face-to-face interviews. The structured part of the questionnaire was based on demographic characteristics and the Patient Satisfaction Questionnaire (PSQ-III). We translated the questionnaire into Urdu and pretested it with 25 patients in a similar context. Data storage and analysis were carried out using SPSS (version 22.0). Bivariate analyses and multinomial logistic regression model were used to generate the quantitative findings. Out of the 1164 eligible patients approached for interviews, 1095 patients completed the structured questionnaire and 186 respondents provided qualitative information in comments section. We conducted a thematic content analysis of qualitative responses in order to explain the quantitative findings. Demographic characteristics such as gender, education and occupation were significantly associated with the levels of patient satisfaction. The dimensions of doctor-patient interaction were significantly associated with patient satisfaction: technical expertise (OR = .87; 95% CI = .84-.91), interpersonal aspects (OR = .82; 95% CI = .77-.87), communication (OR = .83; 95% CI = .78-.89), time dimension (OR = .90; 95% CI = .81

Soft condensed matter approach to cooking of meat

NARCIS (Netherlands)

Sman, van der R.G.M.

2007-01-01

We have viewed cooking meat from the perspective of soft condensed physics and posed that the moisture transport during cooking can be described by Flory-Rehner theory of swelling/shrinking polymer gels. This theory contains the essential physics to describe the transport of liquid moisture due to

Investigation on Furan Levels in Pressure-Cooked Foods

Directory of Open Access Journals (Sweden)

Adriana P. Arisseto

2013-01-01

Full Text Available Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS. Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

Team dynamics, clinical work satisfaction, and patient care coordination between primary care providers: A mixed methods study.

Science.gov (United States)

Song, Hummy; Ryan, Molly; Tendulkar, Shalini; Fisher, Josephine; Martin, Julia; Peters, Antoinette S; Frolkis, Joseph P; Rosenthal, Meredith B; Chien, Alyna T; Singer, Sara J

Team-based care is essential for delivering high-quality, comprehensive, and coordinated care. Despite considerable research about the effects of team-based care on patient outcomes, few studies have examined how team dynamics relate to provider outcomes. The aim of this study was to examine relationships among team dynamics, primary care provider (PCP) clinical work satisfaction, and patient care coordination between PCPs in 18 Harvard-affiliated primary care practices participating in Harvard's Academic Innovations Collaborative. First, we administered a cross-sectional survey to all 548 PCPs (267 attending clinicians, 281 resident physicians) working at participating practices; 65% responded. We assessed the relationship of team dynamics with PCPs' clinical work satisfaction and perception of patient care coordination between PCPs, respectively, and the potential mediating effect of patient care coordination on the relationship between team dynamics and work satisfaction. In addition, we embedded a qualitative evaluation within the quantitative evaluation to achieve a convergent mixed methods design to help us better understand our findings and illuminate relationships among key variables. Better team dynamics were positively associated with clinical work satisfaction and quality of patient care coordination between PCPs. Coordination partially mediated the relationship between team dynamics and satisfaction for attending clinicians, suggesting that higher satisfaction depends, in part, on better teamwork, yielding more coordinated patient care. We found no mediating effects for resident physicians. Qualitative results suggest that sources of satisfaction from positive team dynamics for PCPs may be most relevant to attending clinicians. Improving primary care team dynamics could improve clinical work satisfaction among PCPs and patient care coordination between PCPs. In addition to improving outcomes that directly concern health care providers, efforts to

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

Science.gov (United States)

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

Prospective framework for collection and exploitation of waste cooking oil as feedstock for energy conversion

International Nuclear Information System (INIS)

Singhabhandhu, Ampaitepin; Tezuka, Tetsuo

2010-01-01

From the viewpoint of waste-to-energy, waste cooking oil is one of the attractive and available recycled feedstocks, apart from agricultural residues. The generation of energy from waste cooking oil is considered as an effective technique for waste management, as well as a beneficial form of energy recovery. Two alternative systems and a conventional system of waste cooking oil collection and conversion are evaluated by the cost benefit analysis in order to find a suitable method for waste-to-energy conversion. The results show that the collection of waste cooking oil with waste lubricating oil (System II) a useful alternative to the management of waste cooking oil (B/C > 1). The total heat produced by the combustion of pyrolytic oil at maximum and minimum conversion rates is also determined. The separate collection of waste cooking oil, subjected to chemical pre-treatment prior to introduction in a pyrolysis reactor (System III), is considered an undesirable option (B/C < 1) due to the cost of the chemicals involved. Although the exclusion of chemical pre-treatment makes System III a desirable option, the total amount of heat of combustion generated is less. The increased electricity cost required for the process has no effect on the benefit-cost ratio of System II. However, System III, excluding chemical pre-treatment, becomes an unprofitable alternative when the electricity cost reaches 100% of the fixed capital cost at the minimum conversion rate.

Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned.

Science.gov (United States)

O'Sullivan, Laurie; Ryan, Lisa; Aherne, S Aisling; O'Brien, Nora M

2008-08-01

Lutein, a carotenoid found in significant levels in spinach, has attracted a great deal of attention owing to its reported function as a shield against the photooxidative effects of blue light. Therefore, the rationale of this study was to examine the effects of various processing and cooking methods on lutein bioavailability from spinach (Spinacia oleracea) using an in vitro digestion procedure coupled with the use of a human intestinal Caco-2 cell model. Fresh, frozen, and canned spinach were analyzed uncooked and after boiling or microwave cooking. Lutein content from the uncooked and cooked digested food (digestate) and appropriate micelles was determined. Micellarized lutein from the spinach samples was adjusted to 0.1 micromol/L and added to Caco-2 cells. Cellular uptake and secretion (cellular transport) of lutein were determined. Our results showed that digestate obtained from uncooked canned spinach had greater lutein content (P canned spinach digestate and micelles compared with their uncooked counterparts. Interestingly, there were no differences in the micellarization of lutein between the cooking and processing methods. Cellular transport of lutein was greater from uncooked spinach micelles compared with boiled or microwave-cooked spinach. To conclude, although the lutein content of digesta and micelles may have been modified, its micellarization was not significantly affected by any of the cooking or processing methods tested. In general, cellular transport of lutein was greatest in uncooked spinach irrespective of whether the spinach was fresh, frozen, or canned.

Study on the physiological activities of gamma-irradiated seafood cooking drips

International Nuclear Information System (INIS)

Jo, Eu Ri; Kim, Yeon Joo; Choi, Jong Il; Sung, Nak Yun; Jung, Pil Moon; Kim, Jae Hun; Song, Beom Seok; Yoon, Yo Han; Lee, Ju Woon; Lee, Ju Yeoun

2010-01-01

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lost of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment

Study on the physiological activities of gamma-irradiated seafood cooking drips

Energy Technology Data Exchange (ETDEWEB)

Jo, Eu Ri; Kim, Yeon Joo; Choi, Jong Il; Sung, Nak Yun; Jung, Pil Moon; Kim, Jae Hun; Song, Beom Seok; Yoon, Yo Han; Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Lee, Ju Yeoun [Chonbuk National University, Jeonju (Korea, Republic of)

2010-03-15

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lost of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

Tracking the employee satisfaction-life satisfaction binary: The case of South African academics

Directory of Open Access Journals (Sweden)

Chengedzai Mafini

2014-11-01

Research purpose: The aim of the study was to investigate the relationship between employee satisfaction and life satisfaction amongst university academics in South Africa. Motivation for the study: The study occupies the gap in literature focusing on the interaction between employee satisfaction and life satisfaction amongst South African university academics. Research design, approach and method: A three-section survey questionnaire was administered to 273 academics recruited from three universities in Gauteng, South Africa. After a confirmatory factor analysis, hypotheses were tested using a combination of Kendall’s tau correlation coefficient and regression analysis. Main findings: Correlation tests revealed strong positive relationships between life satisfaction and three factors: workplace flexibility, skills utilisation and autonomy. Regression analysis showed that workplace flexibility, skills utilisation and autonomy were statistically significant. Practical/managerial implications: Research findings could expedite the generation of strategies for meeting the employment needs and expectations of university academics, thereby reducing the shortage of university academics in South Africa. Contributions/value-add: The conceptual framework proposed in this study is a useful tool for conceptualising the relationship between employee satisfaction and life satisfaction in the higher education environment.

Change in Localizations of Arsenic in Rice Grains After Cooking with High Arsenic Waters - µXRF and XANES studies

Science.gov (United States)

Datta, S.; Ryan, B.; Kumar, N.; Bortz, T.; Bolen, Z. T.

2016-12-01

Threats of Arsenic (As) through food uptake, via consumption of rice, is a potential pathway that presents a concern not only for the millions of inhabitants who reside in river valleys and irrigate their soil with contaminated water, but the global rice market as well. This study focuses on high As rice from India and Bangladesh grown in such soils, and the effect of boiling rice with As-contaminated water in preparation for dietary intake. Husked and unhusked rice grains were boiled with >500 µg/L As-bearing water from the field to simulate local cooking methods. The resulting cooked water was analyzed using iCAP low limit detection via ICP-MS to understand the changes in dissolved elemental concentrations before and after cooking, and HPLC was introduced to measure for changes in As speciation in the waters. Using spectroscopic methods such as µXRF mapping associated with µXANES, distribution/localization and speciation changes of As in rice grains were identified. Further, with Linear Combination Fitting (LCF) of XANES spectra utilizing relevant reference compounds (As-S, AsIII, AsV, MMA and DMA), organic and inorganic As species were able to be mapped within rice grains. The results for uncooked/raw grains showed that predominantly As-S combined with AsIII and AsV accounted for 90% of speciation in most samples, localized in areas such as the outer aleurone layer. When analyzing cooked rice grains, the speciation appears to be an unidentified As species while the best LCF shows between 63-93% of As as MMA. Arsenic was found less localized throughout the cooked grains but rather heterogeneously distributed when compared to the uncooked/raw samples. The analyses of boiled/cooked water resulted in a significant decrease in dissolved As post-cooking (90%), but a subsequent increase in elements such as K, La, Li, Mo, Na, Ni, and Zr was observed; As-V was shown to be the main in-As species in the cooked water. The impact that this study portrays is consuming rice

The curiously long absence of cooking in evolutionary thought.

Science.gov (United States)

Wrangham, R

2016-06-01

Beran et al. (2015, p. 1) characterized the idea that "cooked food was integral in human evolution" as a "long-held hypothesis" favored by Darwin and Engels. In fact, however, although Darwin and Engels considered the use of cooked food to be an important influence on behavior and society, neither of them suggested that its effects were evolutionary in the sense of affecting biology. Explicit discussion of the possible evolutionary impacts of cooking did not begin until the twentieth century.

Transfer of 137Cs from cooking water to some green-stuffs samples

International Nuclear Information System (INIS)

Malek, M.A.

2007-01-01

The radionuclide in contaminated freshwater may directly gain access to the human body by drinking fresh water and cooking food with such water. During cooking, the radionuclide present in the water may be transferred to the various ingredients of the cooked food. The ratio of the concentration of the radionuclide absorbed in the individual ingredients to the concentration in the cooking water can be designated as the Transfer factor in cooking (TFC). The TFC's of 137 Cs in some green-stuffs have been determined and reported in this paper. (author)

How large are actor and partner effects of personality on relationship satisfaction? The importance of controlling for shared method variance.

Science.gov (United States)

Orth, Ulrich

2013-10-01

Previous research suggests that the personality of a relationship partner predicts not only the individual's own satisfaction with the relationship but also the partner's satisfaction. Based on the actor-partner interdependence model, the present research tested whether actor and partner effects of personality are biased when the same method (e.g., self-report) is used for the assessment of personality and relationship satisfaction and, consequently, shared method variance is not controlled for. Data came from 186 couples, of whom both partners provided self- and partner reports on the Big Five personality traits. Depending on the research design, actor effects were larger than partner effects (when using only self-reports), smaller than partner effects (when using only partner reports), or of about the same size as partner effects (when using self- and partner reports). The findings attest to the importance of controlling for shared method variance in dyadic data analysis.

Delicious Low GL space foods by using Low GI materials -IH and Vacuum cooking -

Science.gov (United States)

Katayama, Naomi; Nagasaka, Sanako; Murasaki, Masahiro; Space Agriculture Task Force, J.

Enough life-support systems are necessary to stay in space for a long term. The management of the meal for astronauts is in particular very important. When an astronaut gets sick in outer space, it means death. To astronauts, the delicious good balance space foods are essential for their work. This study was aimed at making balance space foods menu for the healthy space-life. The kitchen utensil has a limit in the space environment. And a method to warm is only heater without fire. Therefore purpose of this study, we make the space foods which make by using vacuum cooking device and the IH heater We made space foods menu to referred to Japanese nutrition standard in 2010. We made space foods menu which are using "brown rice, wheat, soy bean, sweet potato and green-vegetable" and " loach and insects which are silkworm pupa, snail, mud snail, turmait, fly, grasshopper, bee". We use ten health adults as subjects. Ten subjects performed the sensory test of the questionnaire method. There was the sensuality examination in the item of "taste, a fragrance, color, the quantity" and acquired a mark at ten points of perfect scores.. We could make the space foods which we devised with vacuum cooking and IH deliciously. As a result of sensuality examination, the eight points in ten points of perfect scores was appeared. This result showed, our space food menu is delicious. We can store these space foods with a refrigerator for 20 days by making vacuum cooking. This thing is at all important result so that a save is enabled when surplus food was done in future by performing vacuum cooking. We want to make delicious space foods menu with vacuum cooking and IH heater more in future.

A solar oven for intertropical zones: Evaluation of the cooking process

International Nuclear Information System (INIS)

Hernandez-Luna, G.; Huelsz, G.

2008-01-01

The construction and the evaluation of the cooking process of a solar oven prototype are presented, the optogeometrical design of this oven was optimized for the intertropical zone. The cooking tests demonstrated that the oven prototype, which needs only four simple movements throughout the year, is suitable to cook three basic Mexican meals: beans, nixtamal, and corncobs. The potential quantity of wood savings per year if this oven would be used to cook meals in a rural zone of Mexico is estimated