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 coo...

A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continua...

OBJECTIVE To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. DESIGN Data were collected as part of Youth'12, a nationally representative health and well-being survey. SETTING Secondary schools in New Zealand. PARTICIPANTS A total of 8,500 students. MAIN OUTCOME MEASURES Cooking ability and frequency of cook...

Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectiv...

Noodle cooking quality is an important aspect in assessing processing quality of Chinese fresh noodles. Forty-six Chinese wheat cultivars and advanced lines from the Northern Plain and the Yellow and Huai River Valleys Winter Wheat Regions were used to determine the relationship between wheat quality characters and evaluation parameters of Chinese fresh noodle cooking quality, including total o...

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...

grain quality currently represents a major problem in high yielding rice production in iran and many other rice producing areas of the world. quality assessment of rice involves the function of sensory tests and physicochemical determinations based on the chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. these research genetic materials we...

This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and DBabiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Pr...

Alkali ratios and cooking time of the alkaline sulfite anthraquinone (AQ) and methanol (ASAM) pulping process of bamboo (Gigantochloa scortechinii) were studied. Bamboo chips were cooked at three different levels of sodium hydroxide and cooking time, namely 14, 16, or 18% for 60, 90, or 120 minutes. Pulping parameters that remained constant were the use of 0.5% ethylene diamine tetraacetic acid...

Double fortified salt (DFS) having iron and iodine, has been formulated for tackling the problems of iron deficiency anemia (IDA) and iodine deficiency disorders (IDD). Since there is lack of scientific evidence on the effect of double fortified salt on different cooking methods, So the present research was designed to evaluate the availability of iron and iodine content from commonly consumed ...