soda and soda-aq pulping of corn stalk applying different charges of active alkali and pulping time was studied. the average value of fiber length, diameter and cell wall thickness were measured as 1.03 mm, 23.64 µm and 5.26 µm, respectively. the content of alcohol-acetone extractives, cellulose, lignin, extractives soluble in 1% naoh and ash content of corn stalk were determined as 15%, 51.2%,...

Cluster, correlation, and multivariate regression analyses were used to rationalize the effects of grain composition, starch fine structure, and leaching characteristics on cooked rice texture (hardness and stickiness). The head rice grain composition of 23 U.S. long-grain cultivars was evaluated in terms of apparent amylose content, crude protein, and surface lipids. Starch samples were prepar...

Determination of pasta cooking quality was more dependent on a continuous protein network than the physicochemical properties of gelatinized starch. In the absence of coagulated protein, “starch pasta” strands fractured into small pieces and did not swell in contrast to pasta made from flour or semolina after 20 minutes cooking. The starch of semolina was not a key factor related to better cook...

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...

PURPOSE OF REVIEW Community-based interventions aiming to improve cooking skills are a popular strategy to promote healthy eating. We reviewed current evidence on the effectiveness of these interventions on different confidence aspects and fruit and vegetable intake. RECENT FINDINGS Evaluation of cooking programmes consistently report increased confidence in cooking skills in adults across di...

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, princ...

Effects of dietary vitamin E supplementation on drip loss, cooking loss, and muscle fiber disruption in fresh beef loin steaks from Holstein and crossbred beef steers were studied. Nine Holstein steers and nine beef steers were fed a control diet and nine Holstein steers and eight beef steers were supplemented daily with 298 IU of vitamin E/kg of diet for 211, 232, or 252 d. Drip loss, cooking ...

F ood on the stove and grease fires are common responses for fire departments in off-campus housing communities. Like most fires and the associated responses, many could be prevented with a simple awareness to cooking basics – or Cooking 101. The Fire Problem: Cooking fires are a leading cause of fires in any household, but several factors increase the frequency of off-campus cooking incidents;...

This paper deals with the design and analysis of a two-translation and one-rotation (2T1R) mechanism for a novel cooking robot. Firstly the motions involved in stir-fry, the most representative operation in the cooking processes used in Chinese cuisine, are analyzed in details. Then the featured motions are decomposed into four main movements that are used as a design base for a wok motion mech...

In order to address the health risks and climate impacts associated with pollution from cooking on biomass fires, researchers have focused on designing new cookstoves that improve cooking performance and reduce harmful emissions, specifically particulate matter (PM). One method for improving cooking performance and reducing emissions is using air injection to increase turbulence of unburned gas...