To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly...

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...

A comparative study of biodiesel production from waste cooking oil using sulfuric acid (Two-step) and microwaveassisted transesterification (One-step) was carried out. A two-step transesterification process was used to produce biodiesel (alkyl ester) from high free fatty acid (FFA) waste cooking oil. Microwave-assisted catalytic transesterification using BaO and KOH was evaluated for the effica...

OBJECTIVES To evaluate the reliability of using the thenar eminence to determine steak doneness. DESIGN Double-blinded, cross-sectional study. SETTING Various home kitchens in Melbourne, Australia. PARTICIPANTS Amateur/home cooks. MAIN OUTCOME MEASURES The accuracy of the finger test (the tenseness of the thenar eminence in different hand positions) for determining how well a random bee...

Arsenic contamination of rice by irrigation with contaminated groundwater and secondarily increased soil arsenic compounds the arsenic burden of populations dependent on subsistence rice-diets. The arsenic concentration of cooked rice is known to increase with the arsenic concentration of the cooking water but the effects of cooking methods have not been defined. We tested the three major rice ...

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...

Cooking process was regarded as one of the most significant contributor to fine particles (PM2.5) in ambient atmosphere and its chemical characteristics would be great different among various cooking styles. In this study, PM2.5 emitted from four different Chinese cooking styles, including Home cooking, Shandong cuisine, Hunan cuisine, and Barbecue, were collected using a dilution sampling syst...

A simple and sensitive voltammetric method using in-situ bismuth film modified glassy carbon electrode (BiFGE) and Nafion-coated bismuth film modified glassy carbon electrode (NC-BiFGE) were used to determine the amount of lead(II) present in locally produced (at Kombolcha, 376 km North of Addis Ababa, Ethiopia) and imported cooking utensils and vegetable samples before and after cooking with t...

The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the...

In-home evaluations of the M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n=266) muscles that were either blade tenderized, enhanced with a salt and phosphate solution, or served as a control (no tenderization or enhancement treatment) were conducted. Consumers (n=261) cooked these steaks and were asked to document cooking method and degree of doneness, and provide...