background and objectives: although cooking makes fish palatable and can reduce spoilage by retarding enzymatic and bacterial reactions, it can also cause quality deterioration by losing the mineral, vitamins and etc. that are dependent on type of cooking. therefore the different cooking methods should be evaluated to achieve a good procedure.   materials and methods: the 4 common cooking metho...

Today, an urgent problem is developing a technology for producing cotton cellulose from low-grade linters with the rational use of water resources. This issue especially relevant Republics Central Asia. Also, development production pulp would provide acute shortage and paper, protect environment, reduce energy costs, chemical rationally available raw materials. The paper presents results studie...

Taxodium ‘Zhongshansa’ (T. ‘Zhongshansa’) is a hybrid cultivar of the Rich. genus. The wood and fiber characteristics chemical compositions three T. specimens were analyzed compared with their parents, mucronatum mucronatum) distichum distichum). It was found that density hybrids slightly lower than densities parents. average length to width ratio samples similar greater Runkel ratios smaller p...

Acacia crassicarpa has a potential source as renewable forest material in Indonesia. This research clarified the conditions to produce dissolving pulp with suitable properties from A. wood by prehydrolysis at 150℃ for 3 h and soda cooking 160℃ application of 0.1％ soluble anthraquinone （SAQ：1,4-dihydro-9,10-dihydroxyanthracene sodium salt）. The presence SAQ exhibited significant increase yield （...

This work aims to fill gaps in the present knowledge of the structures of wood polysaccharides of potential importance in mechanical and chemical pulping. The detailed structures of the polysaccharide components from wood that dissolve during mechanical pulping were determined. The structures of polysaccharide components linked to residual lignin in chemical pulp were also determined. Methylati...

BACKGROUND Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil-in-bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in ind...

OBJECTIVES We studied respiratory problems among vendors exposed to cooking fumes in an open-air hawker center. Exposure to cooking fumes from either the use of fossil fuels or liquefied petroleum gas (LPG) has been shown to be associated with adverse respiratory health effects. METHODS We conducted a cross-sectional study among 67 food vendors exposed to cooking fumes as well as 18 merchandi...

Cooking everyday is very hard for busy people such as workers, students, and child-rearing families because the time is not enough for this activity. At the same time, it is important to have a lifestyle that does not rely too heavily on eating-out and instant foods. One solution to this situation is to cook dishes for the whole week at the weekend, and then eat them during the week. The way of...