Commercial samples of beef and turkey meat were prepared by commonly used cooking methods with standard cooking times: (1) broiled at 200°C for 10min, (2) broiled at a medium temperature (140°C) for 10min, (3) cooked by microwave (MW) for 3min and then grilled (MW/grill) for 7min, (4) cooked in a domestic microwave oven for 10min, and (5) boiled in water for 10min. The raw and cooked meats were...

Objective: The usage of pesticides has increased during the recent years. One the other hand, presence of harmful pesticides residue in rice and other food has caused a great concern among the consumers. Therefore, it is important to develop some pragmatic procedures to increase the food safety along with the reduction in consumption of pesticide residues. Methods: A gas chromatograph with elec...

Cooking is the theme that causes interest to everyone as element that is essential in life. Everyone try to cook, but fire and knifes are dangerous to handle for children. So children are felt difficult to cook directly. In this paper, we describe about development of cooking system that gives imaginary cooking experience to children. Our cooking system consists of two major technologies (Augme...

Working in a canteen exposed to gas cooking daily could lead to respiratory or lung function problems. Gas cooking consists of propane, or butane, which is flammable. Burning gas cooking releases carbon dioxide, a greenhouse gas. The reaction also produces some carbon monoxide. The vapour could evaporate and might be harmful to health. There are many by-products that could be present when gas c...

BACKGROUND 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 lear...

BACKGROUND 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 indivi...

BACKGROUND Poor cooking skills may be a barrier to healthy eating and a contributor to overweight and obesity. Little population-representative data on adult cooking skills has been published. We explored prevalence and socio-demographic correlates of cooking skills among adult respondents to wave 1 of the UK National Diet and Nutrition Survey (2008-9). METHODS Socio-demographic variables of ...

Folate intake is strongly influenced by various methods of cooking that can degrade the natural forms of the vitamin in foods. The aim of the present study was to determine the effect of different cooking methods on folate retention in various foods that contribute to folate intake in the UK diet. Typical purchasing and cooking practices of representative food folate sources were determined fro...

Household Air Pollution (HAP) from biomass cooking fuels is a major cause of morbidity and mortality in low-income settings worldwide. In Nepal the use of open stoves with solid biomass fuels is the primary method of domestic cooking. To assess patterns of domestic air pollution we performed continuous measurement of carbon monoxide (CO) and particulate Matter (PM2.5) in 12 biomass fuel househo...

Background There has been an alarming increase in the dumping of Hong Kong’s municipal solid waste (MSW), predominantly food waste, in landfill (9,547 tonnes of MSW per day in 2013) [1]. One way of promoting an environmentally friendly method of minimising food waste is to turn the waste into energy by producing biodiesel from waste cooking oils. Biodiesel is a biodegradable fuel that can be ma...