Videos are one of the most frequently used forms of multimedia resources. People want to interact with videos to find a specific part or to obtain relevant information. To support user interactions, current videos should be transformed to interactive videos. This paper proposes an interactive cooking video system to generate automatically interactive cooking videos. To do this, the proposed sys...

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...

This paper proposes a new cooking support system. Cameras and projectors are installed above the kitchen counter. Information such as size, position and direction of the ingredient are measured by analyzing the camera image. The projector displays necessary information onto the ingredient in the overlay by using the information. The idea of research for a novel cooking support system utilizing ...

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...

In the large compound kitchens of the gold mines of the Witwatersrand, where food is prepared for over a quarter of a million Bantu workers, there is a present trend to replace open cooking by pressure cooking. Of the food consumed, the vegetable stew is the chief, and sometimes the sole, source of vitamin C; however, since scurvy occurs infrequently, the amount of the vitamin provided up to no...

We have been working on the integration of video with supplementary documents, such as cooking programs. We propose an integration system that performs semantic segmentations of video and text and associates them together. This association is realized using the ordinal restriction of the recipe, cooccurrences of words in the text and the audio in the video, and the relation between the backgrou...

Objective: The usage of pesticides has increased during the recent years. One the other hand, presence of harmful pesticides residue in rice and other food has caused a great concern among the consumers. Therefore, it is important to develop some pragmatic procedures to increase the food safety along with the reduction in consumption of pesticide residues. Methods: A gas chromatograph with elec...

Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochemicals like the health-beneficial glucosinolates in Brassica vegetables is less explored for stir-...