Carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. The aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. Raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°C. Sweet corn was also provided in a simil...

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking a...

This study aimed to document the prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time-Use Survey. Respondents reported their main activities, in 10 minute slots, throughout one 24 hour period. Activities were coded into 30 pre-defined codes, including 'cooking, washing up'. Four measures of time spent cooking were calculated: any time spent cooking, 30...

BACKGROUND Cooking has a great influence on meat tenderness, and we assumed that changes of tenderness in this process resulted from the liberation of actin and associated structural changes. Therefore, in this study, we investigated changes in the microstructure and tenderness when duck breast muscle were cooked to different internal endpoint temperatures (70, 80, 90, 95 °C) by three cooking r...

Abstract The delignification of birch chips during kraft pulping was investigated, targeting both the impregnation and cooking steps. Wood were impregnated using white liquor, liquor + NaCl, water or NaCl aqueous solution. Then, cooked in batch autoclaves applying same constant composition conditions for all samples. Pulp two fractions black (bulk centrifuged representing inside wood fibers) co...

< Cooking can generate appreciable aerosol within the area where cooking takes place. < Cooking aerosol is largely within the respirable size range. < Fatty acids and dicarboxylic acids are major components. < Other constituents are alkanones, alkanals, lactones, PAH, sterols and alkanes. < Raw food, cooking oil, cooking style and temperature affect aerosol composition. a r t i c l e i n f o

Four vegetables brinjal, bitter gourd, colocasia and tomato were subjected for total protein, crude fiber, ash calcium, magnesium, phosphorus, potassium, ascorbic acid and folic acid contents in raw peeled raw cooked and peeled cooked forms. Losses of nutrients due to peeling and cooking were determined. The loss of protein was non-significant during peeling and was significant during cooking e...

Abstract Common bean ( Phaseolus vulgaris L.) is a nutrient-rich food, but its long cooking times hinder wider utilization. The Yellow Bean Collection (YBC) was assembled with 295 genotypes from global sources to assess the genetic and phenotypic diversity for end-use quality traits in yellow beans. panel genotyped over 2,000 SNPs identified via Genotyping-By-Sequencing (GBS). Through populatio...