Adoption of Biogas Technology to Ordinary Pit Latrines in Uganda. by Kibet Benson

“…This segment of population is mainly dependent on use of biomass consisting of firewood, charcoal, straw, crop residues to meet its energy demand for cooking and other domestic needs. The aim of this project is to provide detailed analysis of how to generate biogas energy from ordinary pit latrine. …”
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Adoption of Biogas Technology to Ordinary Pit Latrines in Uganda. by Kibet, Benson

“…This segment of population is mainly dependent on use of biomass consisting of firewood, charcoal, straw, crop residues to meet its energy demand for cooking and other domestic needs. The aim of this project is to provide detailed analysis of how to generate biogas energy from ordinary pit latrine. …”
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Feasting on fish. Specialized function of pre-colonial pottery of the Cerritos mound builders of southern Brazil. by Marjolein Admiraal, André C Colonese, Rafael Guedes Milheira, Alice Di Muro, Helen Marie Talbot, Alexandre Lucquin, Oliver E Craig

“…Intriguingly, molecular and isotopic characterization of food residues from Cerritos ceramics shows that vessels were used for either cooking estuarine fish, or plant products. Microbial-derived lipids were predominantly associated with the latter, suggesting that plants were fermented, presumably to make alcoholic beverages. …”
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Detection of Clostridium difficile in Retail Ground Meat Products in Manitoba by Monique Visser, Shadi Sepehrim, Nancy Olson, Tim Du, Michael R Mulvey, Michelle J Alfa

“…The C difficile isolates belonged to different pulsotypes, all of which had been previously isolated from the stool of Manitoba patients with C difficile disease. Because cooking of meat will not eradicate C difficile spores, this raises a concern regarding potential foodborne transmissibility of this organism.…”
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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi

“…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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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi

“…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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The pot, the cup and the jar: Coming together in/for stories by İnce Şengül

“…Would the stories told among a group of seven PhD candidate women reveal the burden of writing a PhD dissertation relating the process to cooking? We, eight women, came together to run an event for the March 8th, International Women’s Day in 2014 and talked about what we had been experiencing during the period of writing master’s and PhD dissertations through the help of some ordinary life kitchen objects. …”
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Marinesque (Loupian, Hérault) : un relais routier sur la voie Domitienne by Iouri Bermond, Michel Christol, Michel Feugère, Christophe Pellecuer, Corinne Sanchez

“…They were most likely relay stations given their proximity to the road and the existence of certain facilities such as cooking areas. This hypothesis is confirmed by the specific configuration of objects found, with a significant quantity of tableware (especially drinking vessels), and greater quantities of non-Mediterranean Gallic coinage than found in most regional sites. …”
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Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat by Berna Çapan, Aytunga Bağdatli

“…Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. …”
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Pneumonia among Under-Five Children in Northwest Ethiopia: Prevalence and Predictors—A Community-Based Cross-Sectional Study by Zewudu Andualem, Tsegaye Adane, Abiye Tigabu, Walelign Worku Yallew, Sintayehu Daba Wami, Henok Dagne, Jember Azanaw, Gebisa Guyasa, Zelalem Nigussie Azene, Mastewal Endalew

“…As such, enhancing strategies that would address unpaved roads within 100 m of the house, living within 100 m of heavy traffic, the habit of not opening doors while cooking, cockroach infestation, and new carpet in the house to reduce the burden of childhood pneumonia needs to be advocated.…”
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Production, analysis of use and financing biogas projects by Marković Sanja

“…In the context of the global initiative for more intensive uses of renewable energy sources (RES), in the middle of the last century, the increasing use of biogas began, especially in rural areas of China and India (direct use for cooking and lighting). At the end of the last century, in Europe biogas was used in cogeneration biogas plants (which combined heat and power production), supplying (injectioning) the natural gas network for vehicle powering or for fuel cells. …”
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Visual detection of cyanide using ninhydrin coated paper by Syafril Hidayat, Rachadaporn Benchawattananon, Lapatrada Taemaitree

“…Most importantly, we show the paper can be used to monitor the release of cyanide from plants such as cassava leaves as they are processed in cooking suggesting the paper could be used in-the-field.…”
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Food Safety within the Household: Risk Reduction by Lucianna Grasso, Rachel Silverberg, George L. Baker, Renée M. Goodrich-Schneider, Keith R. Schneider

“…This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. …”
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Food Safety within the Household: Risk Reduction by Lucianna Grasso, Rachel Silverberg, George L. Baker, Renée M. Goodrich-Schneider, Keith R. Schneider

“…This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. …”
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Le Kivu dans la guerre : acteurs et enjeux by Roland Pourtier

“…One can’t understand what’s cooking in the eastern part of the RDC unless we consider the deep rooted causes of so many tensions. …”
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Céréales, pains, levains et fours dans la région d'El Hoceima by Dominique Caubet, Yildiz Aumeeruddy-Thomas

“…These ethnobotanical and linguistic studies in the Rif open the way to better understanding this knowledge, through the expression of language and the nature of exchanges between communities speaking different dialects.The Rif is an ideal situation for both linguists and ethnobotanists to study exchange situations, language contacts and food techniques, on the borders between Arabic-speaking and Berber-speaking groups.On the ethnobotanical level, this work allowed us to identify the operating chains of cereal processing into flour, bread and cooking methods, including a very rich lexicon explaining the importance of these products for the inhabitants of the two villages studied. …”
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Profile of the grain physical traits and physicochemical properties of selected Malaysian rice landraces for future use in a breeding program by Site Noorzuraini Abd Rahman, Rosimah Nulit, Faridah Qamaruz Zaman, Khairun Hisam Nasir, Mohd Hafiz Ibrahim, Mohd Ramdzan Othman, Nur Idayu Abd Rahim, Nor Sufiah Sebaweh

“…The alkali spreading value showed that most of the rice landraces require an intermediate cooking time. The gel consistency exhibited a wide range, varying from soft to hard. …”
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Tradition Bakar Batu: Binding Papuan Diaspora Identity in Urban Areas: A Case Study of Jakarta, Bogor, Depok, and Bekasi by Donald Kasenda

“… The tradition Bakar Batu (stone burning) is a cultural ritual that has a deep meaning for the Papuan people, not only as a traditional way of cooking but also as a unifying medium and cultural identity guardian. …”
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The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) by Iwona Adamska, Katarzyna Felisiak

“…Pieces of mushroom subjected to blanching, cooking, stewing and frying were examined. The nutritional value (moisture, protein, fat and ash content) and content of bioactive compounds were determined, the carbohydrate content and caloric value were calculated. …”
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Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties by Wisutthana Samutsri, Sujittra Thimthuad

“…The browning index increased with longer boiling times, while the water holding capacity improved from 2.22 to 4.35 as the cooking time extended. Blanching increased the hardness (536.93 g) and springiness (8.30%) of the meatballs. …”
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