When cooking porridge, humans can easily spot how vigorously the porridge is boiled and accordingly adjust the cooking power. The change of the porridge surface appearance can be regarded as dynamic textures. This paper studies the correlation between several computational descriptors and human perception using image sequences of boiling porridges. By comparing the chosen features with the resu...

OBJECTIVE The aim of this study is to assess the types of household cooking fuel used by residents of Isiohor community in Edo State, Nigeria. MATERIALS AND METHODS This descriptive cross-sectional study was conducted among 133 household heads or their representatives in Isiohor Community in Edo State, Nigeria. Data collection was by means of a structured interviewer administered questionnair...

Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p<0.005) and peak viscosity (p<0.005). Drying treatments affected head rice yield (p<0.05), cooking properties (p<0...

This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, th...

Exposure to fuel from cooking and heating has not been studied in Europe, where lung cancer rates are high and many residents have had a long tradition of burning coal and unprocessed biomass. Study subjects included 2,861 cases and 3,118 controls recruited during 1998-2002 in the Czech Republic, Hungary, Poland, Romania, Russia, Slovakia, and the United Kingdom. The odds ratio of lung cancer a...

AIMS To explore the association of household gas cooking and respiratory illnesses in preschool children and their relation to outdoor air pollution. METHODS Cross-sectional study among households that used gas stoves for cooking in two housing estates with contrasting air qualities in Hong Kong. A structured questionnaire was administered to parents of 426 children aged 0-6 years on their ex...

We evaluated a 6-week community-based cooking programme, "Eat Better Feel Better", aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3-4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomi...

The Chinese style of cuisine requires steaming, boiling, or using oil to pan fry or deep fry. If the cuisine is prepared by stir-fry, the cooking oil in the fry pan is ordinarily heated in advance to approximately 300°C. A variety of chemical reactions occur while the temperature of the cooking oil in the pan is being elevated and the cooking materials are finally loaded into the hot pan. Chemi...

In this study, the controlability of the Kappa number in two cooking applications is investigated. The Kappa number is one of the quality measures in the pulp cooking process and usually the only on-line measurement. It is a measure of the residual lignin content in the pulp. The cooking of the pulp mainly takes place in the digester, where the significant part of the lignin is removed from the...

Cooking is a human activity with sophisticated process. Underlying the multitude of culinary recipes, there exist a set of fundamental and general cooking techniques, such as cutting, braising, slicing, and sauntering, etc. These skills are hard to learn through cooking recipes, which only provide textual instructions about certain dishs. Although visual instructions such as videos are more dir...