This study investigated the proteomic difference between juice-producing and cooking EAHBs to clarify role of protein in production banana juice. A comparative was carried out determine content, molecular weight distributions, amino acid profile pulps ten different (five five cooking) cultivars. There low variability crude content cultivars, level fell within range 0.80 g/100 g 1.02 g. SDS-PAGE...

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...

This study was to investigate utilization status of internet, health/nutrition websites among children, and to assess the needs for developing nutrition websites and education programs for children. The survey questionnaire was administered to 5-6th grade students (n=434) at two elementary schools. About 32% used the internet every day while 19.5% used it whenever they needed, showing significa...

BACKGROUND Survey data from low income countries on birth weight usually pose a persistent problem. The studies conducted on birth weight have acknowledged missing data on birth weight, but they are not included in the analysis. Furthermore, other missing data presented on determinants of birth weight are not addressed. Thus, this study tries to identify determinants that are associated with lo...

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...

BACKGROUND Household air pollution (HAP) from cooking with solid fuels has become a leading cause of death and disability in many developing countries including Bangladesh. We assess the association between HAP and risk of selected adverse birth and maternal health outcomes. METHODS Data for this study were extracted from Bangladesh Demographic and Health Survey conducted during 2007-2014. Se...

The study was carried out to determine the physical, chemical and cooking characteristics among parents used in crosses their F1 hybrids derived from crosses. Parameters assessed include grain lengths of paddy, width length by ratio milled rice, milling recovery, water absorption rate on cooking, cooked elongation weight rice dimension, textual appearance after aroma. Results obtained were anal...

Quinoa is a plant seed well known scientifically as Chenopodium quinoa. It super food. In the present study white bold quinoa variety was analyzed for physical, functional, cooking and nutritional properties. Thousand kernel weight (2.24g), length (2.2125mm), hydration capacity (0.16g/1000 kernel) bulk density 0.74g/ml. Lightness of grains 87.56 L*. Grains had 157.3 per cent water holding capac...