soda and soda-aq pulping of corn stalk applying different charges of active alkali and pulping time was studied. the average value of fiber length, diameter and cell wall thickness were measured as 1.03 mm, 23.64 µm and 5.26 µm, respectively. the content of alcohol-acetone extractives, cellulose, lignin, extractives soluble in 1% naoh and ash content of corn stalk were determined as 15%, 51.2%,...

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...

PURPOSE The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose of this paper is to examine how a mobile classroom...

generally the biggest group of people diet every grain of rice cereal group is the second largest member in some regions. however, unlike other grains such as rice, white beans and cooked completely consumed, fastidious taste may vary from one region to another. the overall index of consumer tastes more rice grains in appearance, size and shape, manner of cooking, the aroma, the taste of it mea...

This study aimed to document the prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time-Use Survey. Respondents reported their main activities, in 10 minute slots, throughout one 24 hour period. Activities were coded into 30 pre-defined codes, including 'cooking, washing up'. Four measures of time spent cooking were calculated: any time spent cooking, 30...

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking a...

BACKGROUND Cooking has a great influence on meat tenderness, and we assumed that changes of tenderness in this process resulted from the liberation of actin and associated structural changes. Therefore, in this study, we investigated changes in the microstructure and tenderness when duck breast muscle were cooked to different internal endpoint temperatures (70, 80, 90, 95 °C) by three cooking r...