background: spinach is one of the vegetables with a high concentration of nitrate which is affected by various processes such as cooking and refrigeration before consumption. the present study aimed to investigate the effect of home cooking method, which has not been studied before, on the level of nitrate and nitrite in spinach. the effect of refrigeration was studied, as well.   methods: afte...

Reflecting the increasing importance of handling multimedia data, many studies are made on indexing to TV broadcast video. Following this trend, we recognize the importance of cooking programs and trying to analyze and index them. In this paper, we propose the shot clustering method using background information, which is one of the most important elemental techniques for indexing to cooking vid...

introduction: grass carp (ctenopharyngodonidella, family cyprinidae) is one of the main fresh water fish species and highly demanded aquaculture species in iran. among the cultivated fish, grass carp, also called farmed white fish, has received great attention because of its similarity to caspian white fish in iran. the muscle of fish contains important levels of nutrients which are beneficial ...

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 Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. OBJECTIVES The aim of this study was to evaluate the total carotenoid, β-carotene, and its all-E-, 9-, and 13-...

This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and DBabiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Pr...

In current study, the effects of Iranian rice cooking method (Kateh) on residue levels of 41 pesticides were investigated. The pesticides were selected according to Iranian National Standards Organization (INSO) regulations and covered 18 permitted and 23 banned pesticides belonging to different chemical classes such as organophosphate, triazole, and carbamate. A 250 g portion of rice sample wa...

background and objectives: the use of bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of lactobacillus and bifidobacterium during processing and storage of foods. this work is an attempt to investigate the influence of common ...

Vegetables are either consumed in the raw or cooked form. While in the raw state, most of the nutrients are retained, whereas any degree of cooking generally results in partial loss of nutrients and considerable changes in its sensory characteristics. This study is aimed at comparing the effect of different cooking methods namely, conventional (boiling), pressure cooking, and microwave cooking ...

Background: Child overweight and obesity are increasing public health problems and food habits among children are concerning. Healthy family food habits and basic parental nutrition and cooking skills are important for ensuring children receive an adequate diet. Objective: To explore the nutritional quality of 5-10-year-old Swedish children’s diets and associations with parental self-perceived ...