Frankfurters are the most popular comminuted products in the US and account for the 25% of all sausages sold (NHDSC, 2006). Base on an average cooking loss (weight, %) of 2.64 (optimum chopping conditions), the estimated economic loss resulting from non optimum emulsion stability during the cooking process was estimated to range between 0.2 and 1.65 billion dollar per year (only in the US). A n...

The aim of this work was to investigate heat-induced changes in cell wall polysaccharides of carrot in relation to texture. Discs of fresh carrot (Daucus carota cv Amstrong) tissue were subjected to cooking (100¡C, 20 min), with or without a pre-cooking treatment (50¡C, 30 min). Alcohol-insoluble residues were prepared from the tissues and were extracted sequentially with water, NaCl, CDTA, and...

BACKGROUND Both genetic polymorphisms and environmental risk factors play important roles in the development of human chronic diseases including lung cancer. This is the first case-control study of interaction between polymorphisms in pre-miRNA genes and cooking oil fume exposure on the risk of lung cancer. METHODS A hospital-based case-control study of 258 cases and 310 controls was conducte...

Studying food recipes is indispensable to understand the science of cooking. An essential problem in computing adaptation user needs and preferences. The main difficulty when adapting determining ingredients relations, which are compound hard interpret. Word embedding models can catch semantics items a recipe, helping how combined substituted. In this work, we propose an unsupervised method for...

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...

pasta products are known in all countries of the world and the quality of them are dependent on the technology and type of flour. at the present, these products are producing with wheat flour and old technology, or semolina and modern technology. the goal of this study was the assessment of spaghetti's quality that are producing in iran, for this purpose samples were taken from all factories in...

abstract: regular consumption of seafood has been widely recommended by the authorities. however, some species especially benthic crustaceans accumulate heavy metals. in addition, the health risks associated to the consumption of such seafood might increase if the consumers use cooking methods that enhance the concentration of heavy metals. in this study, the effects of different cooking method...

Feed ingredients and complete feeds are exposed to varying degrees of heating during manufacturing and processing. Heat treatment of soybeans is necessary to de-nature endogenous trypsin inhibitors and maximize nutritional value, but overheating can damage protein and reduce nutritional value. This study was conducted to determine the effects of extrusion cooking, the primary method of aquafeed...