Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1(++) (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature...

The effect of cooking methods on some proximate properties of sweet potato (Ipomoea batatas L) was investigated. With the initial properties of the fresh sweet potatoes (sample A) determined, 600g each of samples B, C and D were boiled peeled, boiled unpeeled and roasted unpeeled respectively. The properties determined for the samples are moisture content, ash, fibre, protein, fat, carbohydrate...

The objective of this study was to determine the effect of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels. Cooking and reheating methods used were the electric grill cooking and microwave oven cooking. All treatments were composed by 80% pork ham and 20% pork fat. Salt and phosphate level about each treatment are as follo...

“Video-based cooking communication” enables people to share the cooking experiences in their home kitchen. Multimedia technologies will facilitate such communication over the Internet. We propose a multimedia processing platform that supports multi-point video communication and provides several functions to easily access raw video and audio. In this system, we can build and test multimedia proc...

This paper throws light on household cooking related exposures and level of indoor air pollutants (particulate matter and gaseous pollutants CO, CO2, SO2, NO, NO2) in different exposure area from the different types of cooking fuels used. Still the prevalence of biomass fuels exists in Indian households, combustion of which releases higher levels of solid and gaseous pollutants during the cooki...

Nsogning Dongmo S., Womeni H.M., Tchouanguep Mbiapo F., Linder M., Fanni J., Zarnkow M., Becker T. (2014): Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction. Czech J. Food Sci., 32: 578–584. Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, a...

face injury. Considering the onset of corneal infiltration, the cause of corneal infiltrate in this case appears to be delayed type hypersensitivity (DTH) reaction. DTH reaction takes 2 to 3 days to develop, and foreign materials act as haptens that conjugate with proteins, the complex of which combines with T lymphocytes, leading to an inflammatory response [1,2]. A previous study showed that ...

OBJECTIVE This study examined the effectiveness of microwave ovens in assisting elderly persons with disabilities with cooking food. METHOD The participants were five elderly persons who had gross motor, fine motor, or vision impairments but no cognitive impairments. Before the study, none of the participants owned or operated a microwave oven. In this single-subject design of four phases (AB...