antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. the presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue o...

OBJECTIVE To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. DESIGN Data were collected as part of Youth'12, a nationally representative health and well-being survey. SETTING Secondary schools in New Zealand. PARTICIPANTS A total of 8,500 students. MAIN OUTCOME MEASURES Cooking ability and frequency of cook...

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...

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...

This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and DBabiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Pr...

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...

Double fortified salt (DFS) having iron and iodine, has been formulated for tackling the problems of iron deficiency anemia (IDA) and iodine deficiency disorders (IDD). Since there is lack of scientific evidence on the effect of double fortified salt on different cooking methods, So the present research was designed to evaluate the availability of iron and iodine content from commonly consumed ...

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...