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...

Sweetpotato has rich nutrition, good ecological adaptability and high yield. There is a lack of knowledge about the effects of cooking methods on starch and sugar components in elite Chinese cultivars. In this study, sweetpotato storage roots from four cultivars "Xinxiang", "Jinyu", "Zimei" and "Yuzishu 263" were treated by baking, boiling and steaming and subsequently analyzed for starch conte...

background : the knowledge of women about methods of cooking food materials is very important in keeping family members healthy.   objective : to assess the knowledge of women who live in ray city about methods of cooking food materials.   design : this was a field study in which the knowledge of women about cooking food materials were determined by using a questionnaire.   samples : 200 women ...

BACKGROUND Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of lear...

AIMS To investigate the effect of processing treatments on the destruction of white spot syndrome virus (WSSV) DNA in WSSV-infected farmed shrimps (Penaeus monodon). METHODS AND RESULTS The presence of WSSV was tested by single step and nested polymerase chain reaction (PCR). The primers 1s5 & 1a16 and IK1 & IK2 were used for the single step PCR and primers IK1 & IK2-IK3 & IK4 were used for t...

background: antibiotic residue in food is a major concern from a health point of view. post-slaughter and pre-consumption processing such as cooking could affect residue. objectives: the purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken. methods: chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. af...

This article presents results of a community-based participatory study (DASH of Soul) designed to produce soul food that meets the nutrient criteria of the DASH diet plan. DASH of Soul was tested during a 10-month period with two sub-groups of low-income African American women: (1) a focus group cooking club recruited from among "early adopters" of a previous intervention; and (2) a broader pee...

Persistent organic pollutants (POPs) pose serious threats to human health. Increasing attention has been paid to POPs to protect the environment and prevent disease. Humans are exposed to POPs through diet (the major route), inhaling air and dust and skin contact. POPs are very lipophilic and hydrophobic, meaning that they accumulate in fatty tissues in animals and can biomagnify. Humans can th...

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...