in this research, effect of using hornbeam and beech branch woods in admixture with birch stem wood on their cmp pulp properties. using percentage of branch woods, with 20% constant content for birch stem wood, were 0, 16, 40, 56 and 80 in final mixture of hardwoods. the results indicated that cooking time, to reach 85% yield and under same cooking condition, and also refining quantity, to reac...

Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after...

Objective: To evaluate the effectiveness of the Ministry of Food (MoF) cooking programme on self-reported food consumption and confidence within cooking. Design: A quantitative and qualitative evaluation of the MoF 8 week cooking course, using a pre-test/post-test study. Pre, post and 6 month follow-up quantitative outcomes were measured using self-administered questionnaires to record number o...

Unbranded palm cooking oil has been fortified for several years and can be found in the market with different oxidation levels. This study aimed to investigate the stability and shelf life of unbranded, bulk, vitamin A-fortified palm oils with the most commonly observed oxidation levels in Indonesia. Three types of cooking oils were tested: (i) cooking oil with a peroxide value (PV) below 2 mEq...

OBJECTIVE The ready-meal market has grown considerably in recent years. At the same time, a degradation of traditional cooking skills has been observed. Ready meals are often rich in energy, fat and sugar and lack vegetables; however, studies investigating associations between ready-meal consumption, overweight and cooking skills are lacking. The present study examines whether demographic facto...