In this paper, we propose the concept of synthesizing a multimedia cooking recipe from a text recipe and a database composed of video clips depicting cooking operations. A multimedia cooking recipe is a cooking recipe where each cooking operation is associated with a corresponding video clip depicting it, aimed to facilitate the understanding of cooking operations. In order to synthesize such a...

The ability of domestic cooking gas to induce hepatotoxicity and clastogenicity in mice was studied. The mice were exposed to domestic gas for twenty-one days at doses of 100 mg/kg, 200 mg/kg and 300 mg/kg respectively. The positive control group of mice were given sodium arsenite intraperitoneously at a dose of 2.5 mg/kg body weight. While the negative control group had only distilled water, s...

BACKGROUND An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. OBJECTIVE A field study was conducted in Uganda, Malawi, and Guatemala to obtain data o...

Meat is a known virus carrier and its ability to spread viruses shown here in different way. fumes from cooking process carrying led indirect contamination.

background and objectives: although cooking makes fish palatable and can reduce spoilage by retarding enzymatic and bacterial reactions, it can also cause quality deterioration by losing the mineral, vitamins and etc. that are dependent on type of cooking. therefore the different cooking methods should be evaluated to achieve a good procedure.   materials and methods: the 4 common cooking metho...

Sources of PM2.5 at the Fresno Supersite during high PM2.5 episodes occurring from 15 December 2000–3 February 2001 were estimated with the Chemical Mass Balance (CMB) receptor model. The ability of source profiles with organic markers to distinguish motor vehicle, residential wood combustion (RWC), and cooking emissions was evaluated with simulated data. Organics improved the distinction betwe...

Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treatments (Air and Core temperatures: 160 76, 160 80, 200 76 and 200 ̊...

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of...