نتایج جستجو برای: cooking pattern
تعداد نتایج: 360969 فیلتر نتایج به سال:
Induction cooking is often considered one of the most efficient cooking technologies. With this technology, up to 90% of the energy consumed is transferred to the food, compared to about 74% for traditional electric systems and 40% for gas. This technology has become popular in Europe, but its adoption in the US has been less enthusiastic. Several market barriers exist for this technology, incl...
Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages ...
BACKGROUND Increased bronchial responsiveness is characteristic of asthma. Gas cooking, which is a major indoor source of the highly oxidant nitrogen dioxide, has been associated with respiratory symptoms and reduced lung function. However, little is known about the effect of gas cooking on bronchial responsiveness and on how this relationship may be modified by variants in the genes GSTM1, GST...
This paper proposes a method combining image features and motion features for gesture recognition in cooking video. By using image features including global and local features of RGB images and then representing those using bag of features, motions in video are represented. We also use relative positions between objects after they are detected in this frame. Motions are also represented through...
Nutrition policy makers often express concern about a loss of cooking skills in societies where more and more food is prepared and eaten away from home. There are several reasons for this concern. They include the loss of basic domestic skills that give people control over individual and household food supply, a loss of knowledge of ingredients and their use, as well as an ignorance regarding c...
background: antibiotic residue in food is a major concern from a health point of view. post-slaughter and pre-consumption processing such as cooking could affect residue. objectives: the purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken. methods: chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. af...
Richard Wrangham and colleagues first introduced the cooking hypothesis in a 1999 article entitled " The Raw and the Stolen: Cooking and the Ecology of Human Origins " (Wrangham, Jones, Laden, Pilbeam, and Conklin-Brittain, 1999). This hypothesis posits that because cooking greatly increases the quality of food, its origin and subsequent boost in energetics must have resulted in major transform...
Background: Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore, Pakistan. Methods: Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used ve...
Cooking is one of the most popular activities at home; however, preparing a new dish by reading a recipe is not a trivial task. People might lose their current position in the recipe, misunderstand the required amount of ingredients, and generally become confused by the step that should be followed next. Shadow Cooking guides users with situated, step-by-step information projected on a kitchen ...
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