Enhanced Carbon Neutral and Performance Characteristics Cookstove for Energy Sustainability by Samson Kolawole Fasogbon, Emmanuel Segun Durowoju, Theophilus Chibuzo Uzoh, Kubiat Edeheudim George, Mark Onons Ikhifa, Timilehin Daniel Adegoke, Ibrahim Ademola Fetuga

“… Open fire cooking, which consists of either three stones arrangement in a triangular shape or iron three legs fabricated stove (Adogan), is a common way of cooking in developing and underdeveloped countries. …”
Get full text

Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study by Hong-Yan Yan, Shao-Bing Zhang

“…The results revealed that the addition of each emulsion gel reduced cooking loss and improved the textural properties of the sausages in a dose-dependent manner. …”
Get full text

A Re-Designed Efficient Charcoal Stove. by Mwesigwa, Lourdel

“…The study aimed to design a charcoal stove that optimizes energy from the cold start phase, hot start phase, and after cooking for food warming purposes. The study was based on two specific objectives to design a charcoal stove that utilizes fuel efficiently through high conductivity and heat loss prevention mechanisms and to add high heat retention features/accessories to the stove much longer after active cooking has stopped for food warming purposes. …”
Get full text

Optimal control analysis of Taenia saginata bovine cysticercosis and human taeniasis by Damian, Kajunguri, Joshua, A. Mwasunda, Jacob I, Irunde

“…The results indicate that a strategy which focuses on improving meat cooking and treatment of humans with taeniasis is the optimal strategy for diseases’ control.…”
Get full text

Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber by Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man

“…The cooking loss increased with the substitution level of mulberry pomace while the optimal cooking time, swelling index and water absorption index decreased. …”
Get full text

Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, João Neto

“…The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. …”
Get full text

Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, João Neto

“…The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. …”
Get full text

Modelling the effects of climate policy on firewood collection and women’s welfare in developing countries by Raavi Aggarwal

“…The theoretical results show provision of clean cooking technologies and improved biomass cook-stoves, when complementary to fuel taxes, could improve women’s welfare and confer health and climate benefits in developing countries. …”
Get full text

The effect of heat treatment applied to cereals used in dog foods on gelatinization and digestibility of starch by Fatma İnal, Abdullah Özbilgin, Mustafa Selçuk Alataş, Oğuzhan Kahraman, Emel Gürbüz

“…Milled grains were soaked with boiling water, cooked with water for 10 min and 20 min, and extruded. …”
Get full text

Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch by Chinwoo Kwon, Ha Ram Kim, Tae Wha Moon, Seung Hyun Lee, Chang Joo Lee

“…In addition, thermally treated samples maintained a higher content of resistant starch (RS) after 30 min of cooking at 100°C. After cooking, 2.0M-130 had an RS fraction of 53.4% which was reduced to 49.9% after cooking, revealing greater heat stability compared with nonthermally treated samples. …”
Get full text

Design and Development of a Vertical Paddle Semi Automated Garri Frying Machine by C.P. Nwadinobi, J.C. Edeh, K.I. Mejeh

“…The quality of the final product is much dependent on this processing stage which is a combination of simultaneous cooking and drying processes. This work presents the development of a garri fryer and the performance evaluation of the machine at various operational parameters. …”
Get full text

Design and Development of a Vertical Paddle Semi Automated Garri Frying Machine by C.P. Nwadinobi, J.C. Edeh, K.I. Mejeh

“…The quality of the final product is much dependent on this processing stage which is a combination of simultaneous cooking and drying processes. This work presents the development of a garri fryer and the performance evaluation of the machine at various operational parameters. …”
Get full text

Design of an Elementary Electric Clay Stove by Bwambale, Festo

“…This project proposal focuses on the design and development of an elementary electric clay stove tailored to the needs of Kabale Municipality, aiming to address the specific cooking challenges and opportunities within this region. …”
Get full text

Florida 4-H Tailgate: Meat Selection by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
Get full text

Florida 4-H Tailgate: Fire-Building by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
Get full text

Florida 4-H Tailgate: Fire-Building by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
Get full text

Florida 4-H Tailgate: Meat Selection by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
Get full text

Comparative Analysis of Proximate Compositions, Physical Properties, and Sensory Attributes of Kersting’s Groundnut (Macrotyloma geocarpum (Harms) Maréchal & Baudet) Accessions by Finagnon Toyi Kevin Fassinou, Eric Etchikinto Agoyi, Marius Affonfere, Edmond Sacla Aide, Achille Ephrem Assogbadjo, Flora Josiane Chadare

“…The lowest and highest cooking times were 78 and 124 minutes, respectively. …”
Get full text

Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method by Hao GUO, Hongnan SUN, Mengmei MA, Taihua MU, Yang LI

“…The effects of different addition amounts of potassium alginate and whey protein on the textural properties and cooking characteristics of alum-free sweet potato wet vermicelli prepared by dropping method were investigated in order to solve the problem that sweet potato wet vermicelli was not resistant to cooking and easy to be broken without adding higher amount of alum, and the possible mechanism of potassium alginate and whey protein in improving the quality of wet vermicelli was also examined. …”
Get full text

Effects of Bacillus subtilis and Leuconostoc mesenteroides on the Quality Characteristics of Potato Garaetteok by Hyeji Lim, Sujin Oh, Misook Kim

“…Consequently, garaetteok-added potato flour fermented with L. mesenteroides was the most preferable in terms of texture, cooking, and sensory characteristics.…”
Get full text