Wild Game: Food Safety and Nutrition by Halie Corbitt, Shari Bresin, LuAnn Duncan, Katherine Allen, Brenda Marty-Jimenez, Amarat Simonne, Martha Maddox, Lori Wiggins, Jill Breslawski

“… This publication discusses wild game and food safety, foodborne illnesses, shelf life, cooking temperature, and nutrition. Written by Halie Corbitt, Shari Bresin, LuAnn Duncan, Katherine Allen, Brenda Marty-Jimenez, Amarat Simonne, Martha Maddox, Lori Wiggins, and Jill Breslawski, and published by the UF/IFAS Department of Family, Youth and Community Sciences, January 2022. …”
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Vascular Effects of Dietary Advanced Glycation End Products by Alin Stirban, Diethelm Tschöpe

“…It also advocates an extension of dietary recommendations towards the promotion of cooking methods that reduce dietary AGEs in consumed foods.…”
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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg

“…Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. …”
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A Case Report of Possible Health Benefits of Extra Virgin Olive Oil by Said Shahtahmasebi, Shahnaz Shahtahmasebi

“…The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. …”
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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg

“…Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. …”
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El papel de las mujeres amatlecas en la conservación biocultural dinámica del maíz nativo en Amatlán de Quetzalcóatl, Tepoztlán, Mor by Erica Hagman Aguilar, Montserrat Gispert Cruells

“…Women of Amatlán had an equal participation in crop management and also played several special roles as the harvest reception at home, cooking and carrying food to the agricultural field; moreover they’re the sustenance administrator of their homes and creators of culinary transformation processes of milpa’s crop species.…”
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Assessing the association between household air pollution exposure and child heath in Mongolia: a birth-cohort study by Zaiyou Dai, Katherine E. Woolley, Emma Dickinson-Craig, Tsogzolma Bayandorj, Narangerel Gombojav, Bazarragchaa Tsogt, David Warburton, G. Neil Thomas, Semira Manaseki-Holland

“…A composite HAP measure was created using information on cooking and heating fuels and behaviours collected as part of a randomised control trial assessing the impact of swaddling on child health. …”
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Determination of the breeding value of collection chickpea (<i>Cicer arietinum</i> L.) accessions by cluster analysis by N. A. Vus, L. N. Kobyzeva, O. N. Bezuglaya

“…Cluster 4 comprises mainly desi accessions (63 %), which are mid-ripening, with small seeds, low performance, moderate yield capacity, medium protein content, poor cooking quality, moderate resistance to Ascochyta leaf and pod spot, and low drought tolerance. …”
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Radioscopie des territoires en Afrique à travers l’arbre (Cameroun et Burkina Faso) by Jean-Louis Yengué

“…It also provides fuel for heating, cooking and light, and is a source of medicinal products. …”
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Assessment of Quality of Groundwater in Kandarvakottai and Karambakudi Areas of Pudukkottai District, Tamilnadu, India by D. Ilangeswaran, R. Kumar, D. Kannan

“…The quality of groundwater samples were discussed with respect to these parameters and thus an attempt were made to ascertain the quality of groundwater used for drinking and cooking purposes in and around Kandarvakottai and Karambakudi areas.…”
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Potato Vine Killing or Desiccation by Lincoln Zotarelli, Steven Sargent, Peter Dittmar, Mildred Makani

“…Tuber maturity is generally recognized as an important determinant of storage ability and cooking quality. Maturation can be artificially induced by killing the potato vines prior to harvest. …”
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A cozinha e a mesa em Loulé medieval nos seus utensílios de uso comum: o testemunho dos Inventários de Órfãos by Iria Gonçalves

“…Ten of them, drafted over seventy years, between 1408 and 1479, are used here to recover the utensils used in the kitchen and at the medieval table, associated with the storage, cooking and consumption of food. Not forgetting the nature and limits of the written records, but combining their reports with archaeological and ethnographical data, a fairly coherent picture was obtained, with observations on the social significance of the shortage of equipments in certain households, or on the distinction denounced by the quality and rarity of some other kitchenware.…”
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Tong Hao—an Asian Vegetable Expanding in Florida by Guodong Liu, Qingren Wang, Bonnie Wells, Yuncong Li, David Dinkins

“…Grown in China for more than 900 years, Tong Hao is a branched annual leafy herb that can be cooked and eaten. This 6-page fact sheet provides background information about Tong Hao, including information on growing, harvesting, and cooking it. …”
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Computation of Vertex-Based Topological Indices of Middle Graph of Alkane CtH2t+2 by Muhammad Shoaib Sardar, Imran Siddique, Fahd Jarad, Muhammad Asad Ali, Erkan Murat Türkan, Muhammad Danish

“…As a result of methane as a heat source, humans may cook without using any fuel in a volcanic environment. …”
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My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises by Ester Võsu, Anu Kannike

“…The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.…”
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Potato Vine Killing or Desiccation by Lincoln Zotarelli, Steven Sargent, Peter Dittmar, Mildred Makani

“…Tuber maturity is generally recognized as an important determinant of storage ability and cooking quality. Maturation can be artificially induced by killing the potato vines prior to harvest. …”
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Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition by Nahid Tamanna, Niaz Mahmood

“…Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. …”
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Gut feelings: Introducing the Everydayness of Eating as a Situated Pedagogical Attitude to Knowing and Caring for Naturecultures in Architecture Schools by Josymar Rodríguez Alfonzo, Liesbeth Huybrechts

“…By involving architecture students in cooking, eating, and digesting together, the study seeks to move beyond conventional architectural training. …”
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Positive practices of the catering industry of the Russian Federation in the COVID-19 pandemic by E. V. Burdenko, G. V. Korolev

“…Among them are simplified terms for renting premises; sale of finished products by delivery to the direct consumer or pickup; non-standard formats of catering enterprises; restoration of demand for catering; application of new technologies in the process of cooking; introduction of vending machines in the catering industry; cooperation of catering enterprises with the tourism business.…”
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Application of Linear Programming in Profit Maximization: A Case Study of Crunches Fried Chicken at Miami Tours and Travel Hotel in Kabale District. by Tayebwa, Osbert

“…The decision variables in the project work are the three different sizes of fried chicken on (tomatoes, onions and cooking oil) used in the production of fried chicken and amount of raw materials required for each variable. …”
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