background: disparities in health may relate to differences in nutrition. among dietary determinants, socioeconomic status (ses) plays an important role. therefore, this study was aimed to investigate the association between ses and cooking pattern and consumed food among rural and urban iranian households.     methods: overall, 14,136 households were selected through single-stage cluster sampl...

Cooking oils are among the most important dietary components. Some of the influential factors in the combustion pattern of cooking oils include the mode of cooking, knowledge of the diseases caused by cooking oils, and price of cooking oils. This cross-sectional, descriptive-analytical study was conducted in the winter of 2018. The research units were selected via simple random sampling. The sa...

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had s...

We present a description and result of an ontology modeling process taken to the classroom. The application domain considered was cooking recipes. The modeling goal was to bridge heterogeneity across representational choices by developing a content ontology design pattern which is general enough to allow for the integration of information from different web sites. We will discuss the pattern de...

Rats were fed on four semi-purified diets in which raw or cooked peas (Pisum sativum var. Sentinel) provided 250 or 500 g/kg diet. Pressure-cooking of peas followed by rapid freezing and freeze-drying increased the proportion of starch resistant to alpha-amylase (EC 3.2.1.1) without previous treatment with dimethyl sulphoxide. There were only minor effects of cooking on the digestibilities of n...

INTRODUCTION The use of solid fuels for cooking is associated with indoor pollution and lung diseases. The objective of the study was to determine the pattern and determinants of household sources of energy for cooking in rural and urban South Western, Nigeria. METHODS We conducted a cross sectional study of households in urban (Ado-Ekiti) and rural (Ido-Ekiti) local council areas from April ...

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...

OBJECTIVES The aim of this study was to assess the differences associated to the change of biofuel used to cook as a way to estimate the proportion of respiratory abnormalities of respiratory function associated to biomass exposure. METHODS A cross-sectional study was designed to evaluate the respiratory function through spirometry in subjects cooking with biomass or natural gas. All patients...

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...