Green leafy vegetables (spinach and bathua) and pulses (green pea and bengal gram) are widely consumed and hold an important place in the diet of people of India. Vegetarians who consume a greater amount of vegetables will have a higher intake of oxalate, which may reduce calcium availability. The objectives of this present research were to investigate the effect of different domestic cooking a...

Many dietary interventions assume a positive influence of home cooking on diet, health and social outcomes, but evidence remains inconsistent. We aimed to systematically review health and social determinants and outcomes of home cooking. Given the absence of a widely accepted, established definition, we defined home cooking as the actions required for preparing hot or cold foods at home, includ...

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...

The aim of this work was to investigate heat-induced changes in cell wall polysaccharides of carrot in relation to texture. Discs of fresh carrot (Daucus carota cv Amstrong) tissue were subjected to cooking (100¡C, 20 min), with or without a pre-cooking treatment (50¡C, 30 min). Alcohol-insoluble residues were prepared from the tissues and were extracted sequentially with water, NaCl, CDTA, and...

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...

Antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. The presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. Because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue o...

to introduce a new rice cultivar with high grain yield and desirable cooking characteristics for the warm regions of kohgilouyeh-ve-boyrahmad province, 203 lines of rice originated form irri breeding program were evaluated in preliminary and advanced yield trials from 1993 to 2000 in choram agricultural research station. in each year, data were recorded from different agronomical and morpho-phy...

abstract in order to study the effects of quantitative and qualitative traits on cooking characteristics and protein percentage of 15 red bean genotypes, a randomized complete block design was conducted with three replications in normal irrigation and drought stress. these traits were measured in farm and nutrition laboratory employing international standard of ciat. analyses of variance showed...

Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after...

introduction: frying is one of the most popular cooking methods. however, harmful substances are created during the frying process, with the stability of oil negatively affected. this study evaluates the stability of fatty acid content of several cooking and frying oils available on the iranian market during the process of frying. materials and methods: samples from 5 different frying oils and ...