Cooking process was regarded as one of the most significant contributor to fine particles (PM2.5) in ambient atmosphere and its chemical characteristics would be great different among various cooking styles. In this study, PM2.5 emitted from four different Chinese cooking styles, including Home cooking, Shandong cuisine, Hunan cuisine, and Barbecue, were collected using a dilution sampling syst...

Green leafy vegetables (spinach and bathua) and pulses (green pea and bengal gram) are widely consumed and hold an important place in the diet of people of India. Vegetarians who consume a greater amount of vegetables will have a higher intake of oxalate, which may reduce calcium availability. The objectives of this present research were to investigate the effect of different domestic cooking a...

Many dietary interventions assume a positive influence of home cooking on diet, health and social outcomes, but evidence remains inconsistent. We aimed to systematically review health and social determinants and outcomes of home cooking. Given the absence of a widely accepted, established definition, we defined home cooking as the actions required for preparing hot or cold foods at home, includ...

background: spinach is one of the vegetables with a high concentration of nitrate which is affected by various processes such as cooking and refrigeration before consumption. the present study aimed to investigate the effect of home cooking method, which has not been studied before, on the level of nitrate and nitrite in spinach. the effect of refrigeration was studied, as well.   methods: afte...

The global energy supply has been increasing over the years, in an effort to meet demand many of world’s poor population are being left behind. It estimated that approximately 1.4 billion people (20%) lack access electricity and 2.7 (40%) population, rely on traditional use biomass for cooking. This study reveals firewood is main type cooking used or demanded by respondents. Among various reaso...

The aim of this work was to investigate heat-induced changes in cell wall polysaccharides of carrot in relation to texture. Discs of fresh carrot (Daucus carota cv Amstrong) tissue were subjected to cooking (100¡C, 20 min), with or without a pre-cooking treatment (50¡C, 30 min). Alcohol-insoluble residues were prepared from the tissues and were extracted sequentially with water, NaCl, CDTA, and...

The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the...

Antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. The presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. Because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue o...

This short note is inspired by Prof. S. K. Mitter’s comments on the informational requirements of Indian cooking, made in response to Prof. D. Shah’s “Salt Lemma” on September 20. It casts cooking as a problem of controlling a dynamical system; the system may be stable or unstable (depending on the cook and the food being cooked). It discusses a scenario where there is a local actuator/observer...