BACKGROUND Previous studies have not found a consistent association between exposure to domestic cooking using gas appliances and exacerbation of asthma. We investigated the immediate airflow response to acute exposure from single episodes of gas cooking, and peak airflow variability from continued exposure to repeated episodes of gas cooking in a group of non-smoking asthmatic women. METHODS...

This paper proposes cooking support using ubiquitous sensors. We developed a machine learning algorithm that recognizes cooking procedures by taking into account widely varying sensor information and user behavior. To provide appropriate instructions to users, we developed a Markov-model-based behavior prediction algorithm. Using these algorithms, we developed cooking support automatically disp...

Background and Objectives: The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common ...

Cooking is a routine in the household to fulfill basic human needs. This study examines development and changes cooking activities Sundanese society, characterized using tools, process, efficiency of procedures, values adopted activities. The approach used this an ethnographic design participatory observation. purpose observe rice their transformation terms utensils design, habits, as well effe...

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 1...

Vegetables are either consumed in the raw or cooked form. While in the raw state, most of the nutrients are retained, whereas any degree of cooking generally results in partial loss of nutrients and considerable changes in its sensory characteristics. This study is aimed at comparing the effect of different cooking methods namely, conventional (boiling), pressure cooking, and microwave cooking ...

Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1(++) (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature...

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

In this paper, we propose a method to abstract cooking videos. We define cooking video abstraction as shrinking videos maintaining the understandability of general cooking procedures visually and intuitively. Cooking motions and appearances of foods are considered as important segments in a cooking video. A method to extract such important segments referring to the intensity of motion in an ima...