A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continua...

PURPOSE To examine the association between household use of biomass fuels for cooking and birth weight. METHODS Analysis is based on 3559 childbirths in the 5 years preceding the 1999 Zimbabwe Demographic and Health Survey. Birth weights, recorded by trained professionals at local health clinics, were derived from health cards at home or from mother's recall. Multiple regression method was us...

Noodle cooking quality is an important aspect in assessing processing quality of Chinese fresh noodles. Forty-six Chinese wheat cultivars and advanced lines from the Northern Plain and the Yellow and Huai River Valleys Winter Wheat Regions were used to determine the relationship between wheat quality characters and evaluation parameters of Chinese fresh noodle cooking quality, including total o...

Alkali ratios and cooking time of the alkaline sulfite anthraquinone (AQ) and methanol (ASAM) pulping process of bamboo (Gigantochloa scortechinii) were studied. Bamboo chips were cooked at three different levels of sodium hydroxide and cooking time, namely 14, 16, or 18% for 60, 90, or 120 minutes. Pulping parameters that remained constant were the use of 0.5% ethylene diamine tetraacetic acid...

Cooking oils are among the most important dietary components. Some of the influential factors in the combustion pattern of cooking oils include the mode of cooking, knowledge of the diseases caused by cooking oils, and price of cooking oils. This cross-sectional, descriptive-analytical study was conducted in the winter of 2018. The research units were selected via simple random sampling. The sa...

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had s...

The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents...

This work presents a theoretical model describing the transport phenomena involved in food cooking. Aim of the study is to determine the influence of some of the most important operating variables, especially humidity and temperature, of drying air on the performance of cooking process of pork meat. Thermal processes are increasingly important in determining the safety and quality of retail pro...

corn tortiilas are flat breads made from corn dough (masa) which is prepared through the nixtamalization process (alkaline cooking). corn, in nixtamalization, is cooked in a lime solution then the boiled maize is steeped in cooked liquor , following by washing out and milling to obtain wet masa flour. drying wet masa flour in air oven produce dry masa flour. cooking temperature, cooking time , ...

The Nutrition Labeling and Education Act (NLEA) prohibits health claims for foods containing more than a certain amount of fat per serving. This disqualified level eliminates health claims for cooking oils since these products have approximately 14 grams of fat per serving, above the acceptable threshold. However, a number of scientific studies indicate that, from a heart-health perspective, co...