Analysis of QTLs Associated with the Rice Quality Related Gene by Double Haploid Populations by Gyu-Ho Lee, Byung-Wook Yun, Kyung-Min Kim

“…We investigated the growth characteristics and analyzed the physicochemical properties of a doubled haploid population derived from a cross between “Cheongcheong” and “Nagdong” to breed a rice variety that tastes good after cooking and to detect quantitative trait loci (QTLs) associated with the taste of cooked rice. …”
Get full text

FCM-Type Fuzzy Coclustering for Three-Mode Cooccurrence Data: 3FCCM and 3Fuzzy CoDoK by Katsuhiro Honda, Yurina Suzuki, Seiki Ubukata, Akira Notsu

“…For example, in food preference analysis, users’ preferences on foods should be found considering not only user-food cooccurrences but also the implicit relation among users and cooking ingredients. In this paper, two FCM-type fuzzy coclustering models, that is, FCCM and Fuzzy CoDoK, are extended for revealing intrinsic cocluster structures from three-mode cooccurrence data, where the aggregation degree of three elements in each cocluster is maximized through iterative updating of three types of fuzzy memberships for objects, items, and ingredients. …”
Get full text

Black Pepper’s Anti-Aging and Chemoprevention Properties: A Review by Endah

“…The possible uses of black pepper, a common spice used for cooking, have been expanded. Despite countless studies on its advantageous biological effects, it would be difficult to determine its effectiveness as an anti-aging and chemo-preventive medication. …”
Get full text

Cyst Nematode (Heterodera glycines) Problems in Soybean (Glycine max L.) Crops and Its Management by Gebissa Yigezu Wendimu

“…Recently, it has been highly produced in the United States of America, Brazil, and Argentina for cooking oil, protein, fiber and for the manufacturing of plastics, lubricants, candles, varnishes, soaps, and biodiesel. …”
Get full text

Monitoring air quality in residential areas with low-cost sensors: Santa Cecilia case by Oscar Arnulfo Fajardo-Montaña, Yeimy Alejandra Salinas, Carlos Reyes, Daniel Santiago Becerra-Casas

“…Recommendations include the strategic use of natural ventilation to prevent excessive indoor PM2.5 accumulation during activities such as cooking and cleaning. …”
Get full text

Home-Living Elderly People's Views on Food and Meals by Ellinor Edfors, Albert Westergren

“…With the perspective from the past and in the context of dependency, respondents described meals during the day, quality of food, buying, transporting, cooking, and eating food. Conclusions. Meeting the need for optimal nutritional status for older people living at home requires knowledge of individual preferences and habits, from both their earlier and current lives. …”
Get full text

Investigation of the Effects of Steam Injection on Equilibrium Products and Thermodynamic Properties of Diesel and Biodiesel Fuels by Jean Paul Gram Shou, Marcel Obounou, Timoléon Crépin Kofané, Mahamat Hassane Babikir

“…The effects of steam injection on combustion products and thermodynamic properties of diesel fuel, soybean oil-based biodiesel (NBD), and waste cooking oil biodiesel (WCOB) are examined in this study by considering the chemical equilibrium. …”
Get full text

Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil by Myung Il Kim, Jong-Bae Baek, Mi Jeong Lee

“…It emphasizes the importance of monitoring acid value and implementing temperature control measures to enhance safety in food manufacturing and cooking processes.…”
Get full text

Stability and Change in Fatty Acids Composition of Soybean, Corn, and Sunflower Oils during the Heating Process by Ammar Cherif, Amor Slama

“…This work has been undertaken to investigate the effect of heat treatment on the edible oils (soybean, sunflower, and corn) used in frying and cooking, in particular on the fatty acid composition. …”
Get full text

Continuous Monitoring Analysis of Rice Quality in Southern China Based on Random Forest by Lin Lu, Bo Zeng, Shihua Yang, Mingxue Chen, Yonghong Yu

“…General quality indexes of rice in southern China from 2011 to 2020 were determined, including processing quality (brown rice yield, milled rice recovery, head rice yield), appearance quality (grain length, length-width ratio, chalky rice percentage, chalkiness degree, transparency), and cooking quality (alkali spreading value, gel consistency, amylose). …”
Get full text

The Place of Women in Environmental Management and Sustainability in Nigeria by Umezurike J. Ezugwu, Enyimba Maduka, Emmanuel E. Etta, Samuel Aloysius Ekanem, Ushie Thomas Egaga

“…Our strategy in dealing with this issue of negligence would be to expose the misconception that women have little or nothing to contribute in environmental management beside biological reproductive roles, and activities such as cooking, washing, fetching firewood and nursing of children. …”
Get full text

Preparation Methods and Perceived Risk of Foodborne Illness Among Consumers of Prepackaged Frozen Vegetables – United States, September 2022 by Michelle Canning, Michael Ablan, Tamara N. Crawford, Amanda Conrad, Alexandra Busbee, Misha Robyn, Katherine E. Marshall

“…Many frozen vegetables are intended to be consumed after cooking. However, data on consumer behavior are sparse. …”
Get full text

Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours by Gülşah Çalışkan Koç, Ravi Pandiselvam

“…The lowest (10.56 ± 1.83%) and highest (13.71 ± 0.83%) cooking loss values were observed from oat flour and quinoa flour erişte samples, respectively. …”
Get full text

Epidemic dropsy: A mimic of scleroderma? by Anupam Wakhlu, Rasmi Ranjan Sahoo

“…The “toxic oil syndrome” reported from Spain caused an outbreak of a scleroderma-like illness and was caused by ingestion of contaminated rapeseed cooking oil. Epidemic dropsy is caused by ingestion of mustard oil contaminated with the oil of Argemone mexicana. …”
Get full text

Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil by Ayodeji Osmund Falade, Ganiyu Oboh

“…Hence, thermal oxidation induced lipid peroxidation and caused changes in the physicochemical properties and carotenoid contents of arachis oil, thereby reducing its nutritive value and health benefit. Therefore, cooking and frying with arachis oil for a long period might not be appropriate as this might lead to a loss of significant amount of the insignificant β-carotene in arachis oil.…”
Get full text

Nutritional Health Perspective of Natto: A Critical Review by Muhammad Afzaal, Farhan Saeed, Fakhar Islam, Huda Ateeq, Aasma Asghar, Yasir Abbas Shah, Chigozie E. Ofoedu, James S. Chacha

“…Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period. …”
Get full text

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages by Juan Wu, Yu Cheng, Ying Dong

“…However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages. …”
Get full text

Risk assessment of chemical substances of safety concern generated in processed meats by Mónica Flores, Leticia Mora, Milagro Reig, Fidel Toldrá

“…Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the oxidation of lipids and proteins, Maillard reaction products like acrylamide and carboxymethyl lysine, and amines that can be generated and accumulated in fermented meats. …”
Get full text

Migration of Two Synthetic Phenolic Antioxidants and Their Degradation Products from Wheat Straw-Based Plastic Lunch Boxes by WANG Jinxin, LIANG Yingyin, ZHONG Huaining, HU Changying

“…Repeated microwaving, cooking and freezing of straw-based plastic lunch boxes might affect (or even slightly increase) the release of some compounds, but their concentrations remained relatively low and tended to decrease with increasing number of repeated cycles, and even the migration of the compounds became negligible after several consecutive applications. …”
Get full text

Pattern of edible oil consumption and practice of reuse: A health concern by Ajeet Saoji, Prachi Saoji, Shilpa Hajare, Pranita Dharmadhikari

“…Majority 80% of the respondents revealed that they reuse leftover oil after frying for other cooking purposes. Groundnut and soybean were the most preferred edible oil. …”
Get full text