We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid react...

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5...

Induction cooking is often considered one of the most efficient cooking technologies. With this technology, up to 90% of the energy consumed is transferred to the food, compared to about 74% for traditional electric systems and 40% for gas. This technology has become popular in Europe, but its adoption in the US has been less enthusiastic. Several market barriers exist for this technology, incl...

The main disadvantage of biodiesel is its high price. The price of biodiesel depends on various factors such as the price of oil, methanol, catalyst, and labor. Among dif-ferent economic factors, oil accounts for the largest share of input costs of biodiesel production. In this study, first, suitable heterogeneous catalysts were identified for biodiesel production. Several studies were carried ...

BACKGROUND Increased bronchial responsiveness is characteristic of asthma. Gas cooking, which is a major indoor source of the highly oxidant nitrogen dioxide, has been associated with respiratory symptoms and reduced lung function. However, little is known about the effect of gas cooking on bronchial responsiveness and on how this relationship may be modified by variants in the genes GSTM1, GST...

Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages ...

This paper proposes a method combining image features and motion features for gesture recognition in cooking video. By using image features including global and local features of RGB images and then representing those using bag of features, motions in video are represented. We also use relative positions between objects after they are detected in this frame. Motions are also represented through...

Nutrition policy makers often express concern about a loss of cooking skills in societies where more and more food is prepared and eaten away from home. There are several reasons for this concern. They include the loss of basic domestic skills that give people control over individual and household food supply, a loss of knowledge of ingredients and their use, as well as an ignorance regarding c...

Richard Wrangham and colleagues first introduced the cooking hypothesis in a 1999 article entitled " The Raw and the Stolen: Cooking and the Ecology of Human Origins " (Wrangham, Jones, Laden, Pilbeam, and Conklin-Brittain, 1999). This hypothesis posits that because cooking greatly increases the quality of food, its origin and subsequent boost in energetics must have resulted in major transform...

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...