Near infrared spectroscopy (NIR) is routinely used in agriculture, for the analysis of pharmaceuticals, combustion products, astronomy, food stuffs and in research. The method has been broadly accepted and is widely used in quality assessment of foods, beverages and in food and beverage research. The method is relatively inexpensive, rapid, preserves the sample and is able to measure several co...

Several cooking support systems have been studied to give users instructions based on the recipes stepby-step, using multi-media contents. These systems usually disturb users’ cooking process forcing them to provide information to the system in order to give them beneficial information. In this sense, these systems are considered to be ”system centric”. We propose a system called ”Smart Kitchen...

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...

While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which coo...

Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. This report significantly expands the available dAGE database, validates the dA...

This article applies Campbell's (2005) theory of craft consumption to contemporary food culture. It argues that, besides cooking and the preparation of food, certain modes of domestic food growing can also be regarded as the craft consumption of food. At its core it tries to identify the conditions and possible motives for both modes of the craft consumption of food that can shed light on socia...