While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which coo...

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...

A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continua...

This paper introduces InclinedChef, for the mixology and open challenges as part of the Computer Cooking Competition. InclinedChef uses Probabilistic Soft Logics (PSLs), a logic formalism that relaxes boolean logic operations to probabilities. PSLs have had good success in recommendation engines, but have yet to be applied to the Case Based Reasoning (CBR) domain. They show a lot of promise for...

to assess heritability, gene action and combining ability of rice varieties for characteristics related to grain appearance and cooking quality, the progenies derived from direct and reverse crosses of the 6×6 complete diallel together with their parents included hashemi, hassani, shahpasand, kadous, vandana and ir36 were grown in a randomized complete block design with three replications in th...

BACKGROUND Preparatory steps such as seasoning, marination, and cooking may induce changes in meat which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the colon intact where resident bacteria ferment them resulting in the formation of putative carcinogenic phenolic by-products. OBJECTIVE In this study, we set out to determine whether pe...

From operating our cars, to controlling the elevators we ride, to doing our laundry or cooking our dinner, the special computers we call embedded systems are quietly and unobtrusively doing their jobs. Embedded systems give us the ability to put increasingly large amounts of capability into eversmaller devices. Embedded Systems: A Contemporary Design Tool introduces you to the theoretical and s...

Noodle cooking quality is an important aspect in assessing processing quality of Chinese fresh noodles. Forty-six Chinese wheat cultivars and advanced lines from the Northern Plain and the Yellow and Huai River Valleys Winter Wheat Regions were used to determine the relationship between wheat quality characters and evaluation parameters of Chinese fresh noodle cooking quality, including total o...

This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and DBabiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Pr...

a gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. the selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their mrl is issued by “the institute of standards of iran” and propoxur whic...