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...

In this study, we combined different physico-chemical methods to show the effect of overheating on the quality of golden fry cooking oil. Those methods include spectroscopic methods such us 1H-NMR, 13C-NMR and FTIR. Results showed that both overheating and excessive reuse of golden fry cooking oil seriously affected its quality by increasing its density, viscosity and different indexes like ref...

Molecular marker-assisted selection (MAS) is currently being used to accelerate the development of rice cultivars with improved cooking quality and blast resistance at the University of Arkansas Rice Research and Extension Center (UA RREC) in Stuttgart. A co-dominant simple sequence repeat (SSR) marker, RM 190, is used to predict cooking quality of the milled grain, and a new automation-friendl...

in recent years, heavy metal contamination of rice in different parts of the world has raised concerns about its safety and provoked crisis in it's global production and trade. in iran, also some studies have reported on the heavy metal contamination of native products. however, the concentration of heavy metals in rice grain could be influenced through preparation and cooking. this study aimed...

This study investigated the pulping process of cooking rice straw in tris(2-hydroxyethyl) ammonium acetate ionic liquid under microwave irradiation. The optimal processing conditions were determined via othogonal experimentation based on analyses of the effects of the main factors, namely the mass ratio of ionic liquid to rice straw, cooking time, and microwave power, on the cooking of pulp. Th...

The effect of alkaline pulping parameters (temperature, effective alkali (EA) and sulphidity) on the hexenuronic acid (HexA) content of Portuguese Eucalyptus globulus pulps was studied. The HexA content was calculated on a pentosan basis. Unlike softwood pulping, the amount of this acid increased during kraft cooking and only started to decrease in the final stage of delignification (kappa numb...

In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed ...

Sweetpotato has rich nutrition, good ecological adaptability and high yield. There is a lack of knowledge about the effects of cooking methods on starch and sugar components in elite Chinese cultivars. In this study, sweetpotato storage roots from four cultivars "Xinxiang", "Jinyu", "Zimei" and "Yuzishu 263" were treated by baking, boiling and steaming and subsequently analyzed for starch conte...