Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens by Míriam Muñoz-Lapeira, Maria Font-i-Furnols, Albert Brun, Anna Jofré, Marcos Botella, Cristina Zomeño

“…A total of 240 breasts were evaluated for myopathy presence, severity and location, and physicochemical parameters (i.e. carcass weight and color; breast color, pH, electrical conductivity, drip, thaw and cooking loss, Warner-Brazler texture, moisture, protein, fat and collagen content). …”
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Investigation of the physicochemical factors affecting the in vitro digestion and glycemic indices of indigenous indica rice cultivars by Indira Govindaraju, Anusha R. Das, Ishita Chakraborty, Sib Sankar Mal, Bhaswati Sarmah, Vishwa Jyoti Baruah, Nirmal Mazumder

“…Hence, our study investigated the in vitro digestion and glycemic indices of certain indigenous rice cultivars and the factors influencing these indices. Cooking properties of rice cultivars were estimated. …”
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Exposure to indoor and outdoor air pollution among children under five years old in urban area by A.K.R. Kouao, E.T. N’datchoh, V. Yoboue, S. Silue, H. Attoh, M. Coulibaly, T. Robins

“…Indoor air pollution associated with cooking and heating biomass fuel burning is estimated to be responsible for 7 million deaths in 2016 and most of these deaths occur in low and middle income countries. …”
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Receptor Model Source Apportionment of Nonmethane Hydrocarbons in Mexico City by V. Mugica, J. Watson, E. Vega, E. Reyes, M.E. Ruiz, J. Chow

“…Light- and heavy-duty vehicular profiles were determined to differentiate the NMHC contribution of diesel and gasoline to the atmosphere. Food cooking source profiles were also determined for chemical mass balance receptor model application. …”
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Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers by Yongli Jiang, Yimeng Zhao, Danfeng Wang, Yun Deng

“…The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. …”
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New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food by Giovanni Luca Russo, Antonio L. Langellotti, Rossella Di Monaco, Gabriele Buonocunto, Francesca Colonna, Nunzio Velleca, Anna Ilaria Di Paola, Lucia Avella, Silvana Cavella, Paolo Masi

“…The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. …”
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Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough by Xuhua Liu, Qiangqiang Sun, Rong Yan, Yaqing Wang, Junying Wang, Liping Yang, Ligong Zhai

“…Treatment with whole wheat flour had a significant impact on the color, solubility, and swelling. As the cooking time increased, the initial temperature (To), peak temperature (Tp), and final temperature (Tc) of pasting and enthalpy (Hp) decreased. …”
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Influence intra-blogosphérique et visibilité sur les réseaux sociaux by Damien Renard

“…The study aims to better understand who the influential blogger within the territory of cooking blogs are. We build a model to observe the influence process, from the analysis of blogger’s influence in his virtual community until the diffusion on social networks. …”
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Filling Up Your Pantry by Claudia Peñuela, Isabel Valentin-Oquendo

“…It depends on what you like to eat and your style of cooking. Whatever your style, follow the suggestions in this 2-page fact sheet for filling up your pantry and freezer. …”
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Filling Up Your Pantry by Claudia Peñuela, Isabel Valentin-Oquendo

“…It depends on what you like to eat and your style of cooking. Whatever your style, follow the suggestions in this 2-page fact sheet for filling up your pantry and freezer. …”
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What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia by Temesgen Awoke Yalew, Masresha Tessema, Edward Lahiff

“…Conclusion Our study showed that good nutrition-related knowledge and a positive attitude toward nutrition positively and significantly influence dietary quality, along with cooking time and the propensity to prepare new foods.…”
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Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves by Hunin AbdElwhab Mohamed Tasnim, Sumarmono Juni, Fatoni Amin, Zeinalabdeen Abdelgadir Frah Amani, Fadhlurrohman Irfan, Muhammad Yusuf Hassan

“…The treat samples were left in the fridge at temperatures 4 to 3 and 6 hr followed by assessments of texture profile (TPA), pH, color, and cooking loss (CL); the results show texture profile (hardness and toughness) significant (p< 0.05) between control and treat samples, (Adhesiveness et al.) insignificant (p< 0.05), without adverse effects on cooking loss (CL). …”
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Effect of Mitochondrial Tu Translation Elongation Factor on Water-holding Capacity of Qinchuan Cattle Meat during Postmortem Aging by SI Jianfang, ZHANG Jing, GAO Shuang, MA Jiarong, CAO Songmin, LI Yalei, LUO Ruiming

“…In general, beclin1 protein expression, storage loss, centrifugal loss, and cooking loss initially increased and subsequently decreased, whereas the opposite was true for pH. …”
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Carcass Traits, Physicochemical Characteristics, Fatty Acid, and Protein Profile of Khiew Phalee, Pradu Hang Dam and Broiler Chicken Meat by S. Phromnoi, W. Chumngoen, T. Puangmalee, W. Nuchchanart

“…There were highly significant differences in chemical composition, including moisture, protein, fat, ash and gross energy, lipid content, pH values, color values, drip loss, cooking loss, and shear force among the chicken breeds (p<0.01). …”
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Raising Healthy Children: Age Five by Claire Marie Fassett, Karla P Shelnutt

“…This new 5-page fact sheet discusses nutrition, eating behaviors, healthy food options, cooking activities, and physical activity. Written by Claire Marie Fassett and Karla P. …”
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Ackee Growing in the Florida Home Landscape by Jonathan H. Crane, Carlos F. Balerdi

“…Balerdi, provides information about this fruit which is a common ingredient in Jamaican cooking, but which is not recommended for home landscape use due to the fact that the fruit is extremely poisonous when it is under-developed or over-ripe. …”
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Ackee Growing in the Florida Home Landscape by Jonathan H. Crane, Carlos F. Balerdi

“…Balerdi, provides information about this fruit which is a common ingredient in Jamaican cooking, but which is not recommended for home landscape use due to the fact that the fruit is extremely poisonous when it is under-developed or over-ripe. …”
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Raising Healthy Children: Age Five by Claire Marie Fassett, Karla P Shelnutt

“…This new 5-page fact sheet discusses nutrition, eating behaviors, healthy food options, cooking activities, and physical activity. Written by Claire Marie Fassett and Karla P. …”
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Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants by Jun-Bok Lee, Ki-Hyun Kim, Heung-Joo Kim, Seog-Ju Cho, Kweon Jung, Shin-Do Kim

“…The emission patterns of PM for these five restaurants were compared after having been sorted into the main meat types used for cooking: beef (B), chicken (C), intestines (I), and pork (P: two sites). …”
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Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat by Svetlana Merenkova, Oksana Zinina, Olga Loretts, Olga Neverova, Pavel Sharaviev

“…The control and experimental samples were analyzed for: pH, water binding capacity (WBC), water holding capacity (WHC), cooking loss, as well as physicochemical and rheological properties. …”
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