Kraft pulping is the dominant process currently used to produce chemical pulps, and has been applied for more than 130 years. A large number of studies have been conducted to gain a better understanding of the delignification kinetics as well as the reactions of the wood components being dissolved during the cooking process. Nevertheless, these remain far from being well understood in detail du...

There is a dearth of information on the percentage of waste during preparation of food by the average woman. Such figures would be of value in dietary surveys, since some food tables give analyses for raw foods only 'as purchased', so that edible portions on dietary records must often be converted to 'as purchased' amounts before conversion to calories and nutrients. During two long-term dietar...

The sources of energy used in cooking in most Nigeria homes are fossil fuel and biomass. The fuel is becoming expensive beyond the reach of common person. There is need to source for suitable alternative. Therefore, the work focused on use of solar cooker for cooking some staple food in Nigeria. Preliminary study was carried out to quantify appropriate water requirements for cooking some staple...

Technological characteristics (dry weight, dry volume, wet water absorption capacity, waterabsorption index, hydration coefficient, swelling cooking time, number of destructedseeds after cooking) 27 chickpea cultivars grown under natural conditions (without the use ofchemical/organic fertilizers) were investigated in this study. Except for index and hydrationcoefficients, effects on found to be...

In the United States a large percentage of raw poultry meat is marinated prior to cooking. Many products are marinated by vacuum tumbling meat with a mixture of water, salt, and phosphates to increase cook yield and perceived tenderness. This study was designed to determine the effect of 3 pressure treatments (ambient, vacuum, or positive) and phosphate on yield, tenderness, and color on broile...

Cooking is one of the most popular activities at home; however, preparing a new dish by reading a recipe is not a trivial task. People might lose their current position in the recipe, misunderstand the required amount of ingredients, and generally become confused by the step that should be followed next. Shadow Cooking guides users with situated, step-by-step information projected on a kitchen ...

Many types of seafood require cooking before ingestion and it has been demonstrated that this cooking process may affect the antigenicity and allergenicity of the food. We describe a case of anaphylaxis caused by selective sensitization to razor shell, a mollusc. In vivo and in vitro studies confirmed sensitization to boiled razor shell. Analysis of the nature of the allergen yielded results th...

Six types of weight changes that occur when food is cooked by different methods are described. For five of these types, true retentions of nutrients (defined as calculations based on nutrient content of known weights of food before and after cooking) were compared with apparent retentions (defined as calculations based on nutrient content of moisture-free raw and cooked foods). Comparisons incl...

This study compared the quality variation and thermal inactivation of Escherichia coli O157:H7 in non-intact beef and veal. Coarse ground beef and veal patties (2.1 cm thick, 12.4 cm diameter, 180 g) inoculated with E. coli O157:H7, aerobically stored before double pan-broiling for 0-360 s without rest or to 55, 62.5, 71.1, and 76 °C (internal temperature) with 0.5- or 3.5-min rest. Microbial p...