Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framewor...

A comparative study of biodiesel production from waste cooking oil using sulfuric acid (Two-step) and microwaveassisted transesterification (One-step) was carried out. A two-step transesterification process was used to produce biodiesel (alkyl ester) from high free fatty acid (FFA) waste cooking oil. Microwave-assisted catalytic transesterification using BaO and KOH was evaluated for the effica...

The high incidence of lung cancer among Chinese females, despite a low smoking prevalence, remains poorly explained. Cooking fume exposure during frying could be an important risk factor. We carried out a population-based case-control study in Hong Kong. Cases were Chinese female nonsmokers with newly diagnosed primary lung cancer. Controls were female nonsmokers randomly sampled from the commu...

Videos are one of the most frequently used forms of multimedia resources. People want to interact with videos to find a specific part or to obtain relevant information. To support user interactions, current videos should be transformed to interactive videos. This paper proposes an interactive cooking video system to generate automatically interactive cooking videos. To do this, the proposed sys...

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at 4°C. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation p...

BACKGROUND Cooking butter is one of the most popular types of fat consumed in Egyptian houses. It is produced in villages by rural women that are usually using their traditional knowledge during manufacturing. OBJECTIVE To study the rate of contamination and hygienic quality of cooking butter METHODS A total of 60 random samples of cooking butter, were collected from different farmers' hous...

Some studies have shown an association between gas cooking and respiratory symptoms. This study investigated whether gas cooking affects bronchial responsiveness and whether particular subjects are more sensitive to this effect. Multiple linear regression analysis was performed with the dose-response slope (Percentage fall in forced expiratory volume in one second (FEV1) divided by total dose o...

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...

Many people regularly multitask while cooking at home. Juggling household chores, reusing limited kitchen utensils, and coordinating overlapping cooking times for multiple recipes can cause frequent task switching and simultaneous task monitoring while cooking. As a result, the cook occasionally loses track of his cooking progress especially when determining which ingredients have already been ...

Starch, protein, and lipid are three major sources of calories in the human diet. The unique and universal human practice of cooking has been demonstrated to increase the energy gained from foods rich in starch or protein. Yet no studies have tested whether cooking has equivalent effects on the energy gained from lipid-rich foods. Using mice as a model, we addressed this question by examining t...