The prime aim of the current work was to illustrate the components existing in repeatedly used cooking oil and to develop an economical process for the production of fatty acids from low cost feedstock waste. The waste cooking oil was characterized by the occurrence of high molecular weight hydrocarbons and polymerized derivative of esters. Triacontanoic acid methyl ester, 2,3,5,8-Tetramethylde...

As a daily activity, home cooking is an act of care for family members. Most family cooks are willing to learn healthy cooking. However, learning healthy cooking knowledge and putting the learned knowledge into real cooking practice are often difficult, due to non-trivial nutritional calculation of multiple food ingredients in a cooked meal. This work presents a smart kitchen with UbiComp techn...

In this work we optimized the cooking and extraction conditions for obtaining high yields of total polyphenols from potato and studied the effect of three domestic methods of cooking on total phenols, antioxidant activity, and anticholinesterase activities. The optimization of the experiment was carried out by the experimental designs. The extraction of the polyphenols was carried out by macera...

Raw breast fillets were divided into two groups and either vacuum or aerobically packaged. The fillets in each group were subdivided equally into two groups and then irradiated at 0 or 3 kGy using a Linear Accelerator. After 0, 3 and 7 days of storage at 4 °C, fillets were cooked in an 85 °C water bath (cook-in-bag) to an internal temperature of 74 °C. Oxidation-reduction potential (ORP) of raw...

AIMS To investigate the effect of processing treatments on the destruction of white spot syndrome virus (WSSV) DNA in WSSV-infected farmed shrimps (Penaeus monodon). METHODS AND RESULTS The presence of WSSV was tested by single step and nested polymerase chain reaction (PCR). The primers 1s5 & 1a16 and IK1 & IK2 were used for the single step PCR and primers IK1 & IK2-IK3 & IK4 were used for t...

This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, ...

Routine exposure to domestic cooking fuels is an important source of indoor air pollution causing deterioration of lung function. We conducted a community based cross-sectional study in 760 non-smoking rural women involved in household cooking with four types of cooking fuels i.e. Biomass, Kerosene stove, Liquid Petroleum Gas (LPG) and Mixed (combination of two and more cooking fuels). Peak Exp...

Improving cooking and eating quality of rice is one of the important objectives of many breeding programs. The study of genetic diversity in specific regions of rice genome using molecular markers is an important index that can be used for the application of marker assisted selection (MAS) in rice breeding programs. In this study, 48 rice genotypes were grouped using 7 microsatellite (SSR) mark...