Bioactive peptides and antinutrients in chickpea: description and properties (a review) by M. Ahangaran, D. A. Afanasev, I. M. Chernukha, N. G. Mashentseva, M. Gharaviri

“…Research has shown that cooking, pregermination or fermentation can effectively reduce the indigestible content of chickpea seeds. …”
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Effects of Income and Price on Household’s Charcoal Consumption in Three Cities of Tanzania by G. Z. Nyamoga, H. K. Sjølie, G. Latta, Y. M. Ngaga, R. Malimbwi, B. Solberg

“…More than 80% of the urban and periurban population in Tanzania depend on charcoal as their main source of energy for cooking. This charcoal is supplied from natural forests, mainly Miombo woodlands, and the high charcoal consumption is a main trigger for deforestation, forest degradation, and climate gas emissions. …”
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Does the household clean energy transition benefit the mental health of the elderly in rural China? Evidence from China health and retirement longitudinal study by Hengxing Yin, Ling Han, Li Yan, Chenhao Liu

“…The policy also significantly boosted the proportion of households using clean cooking fuels by 5.8%. Further analysis suggests that the improved sleep quality from reduced indoor air pollution by household energy transition, as a mechanism, could explain these results. …”
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Thermal Wavelength Measurement of Nanofluid in an Optical-Fiber Thermal Wave Cavity Technique to Determine the Thermal Diffusivity by Monir Noroozi, Bijan Mohammadi, Shahidan Radiman, Azmi Zakaria

“…The thermal diffusivity of distilled water, glycerol, and two different types of cooking oil was measured and has an excellent agreement with the reported results in the literature (difference of only 0.3%–2.4%). …”
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Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel by A. A. Mohamed, S. Hussain, M. S. Alamri, M. A Ibraheem, Akram A. Abdo Qasem, Omar A. Alhaj, Mohammad A. Alshuniaber

“…Because of the domination of G′ and the low power law exponent, camel milk is expected to present processing complications such as in extrusion cooking.…”
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Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins by Zirui Zhao, Shujie Wang, Dayu Li, Yajun Zhou

“…Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0 %, 2.4 % and 2.8 %). …”
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Flavourful insights into the saltiness perception of samphire by Saumya Sood, Lisa Methven, Qiaofen Cheng

“…Samphire has been used as a salt substitute in cooked foods. However, the mechanism of its saltiness perception has not been fully understood. …”
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Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran by Fatemeh Shakeri, Somayeh Shakeri, Sajad Ghasemi, Antonio Dario Troise, Alberto Fiore

“…Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). …”
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Predictors of Weight Loss and Weight Gain in Weight Management Patients during the COVID-19 Pandemic by Jennifer L. Kuk, Rebecca A. G. Christensen, Elham Kamran Samani, Sean Wharton

“…Reports of social isolation was associated with increased odds for weight loss in women (OR = 2.0, 1.2–3.3), while low motivation (OR = 1.9, 1.0–3.7), depression (OR = 2.5, 1.0–6.3), and struggles with carbohydrate intake (OR = 2.1, 1.0–4.3) were associated with weight gain. Cooking more at home/eating less take out was associated with increased likelihood of weight loss (OR = 2.1, 1.1–3.9) and lower odds for weight gain (OR = 0.2, 0.1 to 0.97). …”
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The preparation of complementary food for breastmilk after the earthquake in Malampah, Pasaman Districts, West Sumatra Province in 2022 by Lestari Dya Mulya, Masnadi Nice Rachmawati

“…In disasters, primary carers or parents require help governing complementary food provision based on clean water, convenient cooking facilities, diversified food items, or home-cooked, local-culture complementary meals. …”
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In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties by T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha, S. B. Navaratne

“…The results showed that extruded samples possessed high antioxidant properties than samples prepared using the conventional cooking. Furthermore, the antioxidant potential of the formulations evaluated using different assays was strongly correlated. …”
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Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles by A. Kosim, P. Rumpagaporn, K. Vangnai

“…Sausages were manufactured using eight different formulas (standard fat, reduced-fat, and reduced-fat with both starches at addition levels of 3%, 6%, and 9%). Emulsion stability, cooking loss, color, and texture profile were analyzed as initial qualities. …”
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Socio-economic benefits and challenges confronting oil palm production among indigenous rural farmers in Karonga district, Malawi by Noel Mweta, Alex Somuah Obeng, John Windie Ansah

“…This study, in examining oil palm production’s importance for sustaining indigenous rural farmers’ livelihoods found a multifaceted role in addressing food through cooking oil production, creating employment opportunities, and meeting other basic needs. …”
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Low molecular weight chitosan attenuates acrylamide-induced toxicity in Drosophila melanogaster by Swetha Senthil Kumar, Sahabudeen Sheik Mohideen

“…Regulatory measures focus on limiting ACR in commercial food products, yet daily cooking practices often result in unnoticed exposure, threatening vulnerable populations such as children. …”
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EFFECT OF DIFFERENT FEEDING LEVELS ON PHYSICO-CHEMICAL TRAITS FOR MAIN CARCASS CUTS OF PEKIN DUCKS IN KURDISTAN REGION OF IRAQ by Azad Sh. S. Al-Dabbagh, Sardar. Y. T. Al- Sardary

“…The results showed that treatments and sex did not significantly influence meat Cholesterol content, and most results for each of cooking loss, color, pH, chemical composition, and amino acid profile of the meat. …”
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Effect and Underlying Mechanism of Ultrasonic Pretreatment on the Quality of Fresh Fish Vermicelli by WANG Xiaoyun, GAO Xia, YOU Juan, YIN Tao, LIU Ru

“…The effects of ultrasonic pretreatment at different powers (120, 150, 180, 240 and 300 W) for different periods (5, 10, 15, 20 and 25 min) on the cooking quality, sensory quality and texture characteristics of fresh fish vermicelli were explored. …”
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Guest Editorial: The Gig Economy and Women Workers in the Middle East by Stella Morgana

“…Instead, platforms - in some instances - have become vectors of formalisation instead of leading only to informality, such as in the case of taxi driving app and home cooking/food delivery, where apps have enhanced more regulation as formality was not the norm before. …”
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Examining the Carbon Footprint of Conferences with an Emphasis on Energy Consumption and Catering by Viktoria Mannheim, Judit Lovasné Avató

“…The meals were examined by connecting the stages of preparation, cooking, consumption and end-of-life cycle as a cradle-to-grave analysis. …”
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Community-based education using tempeh nugget modules to increase plant-based protein consumption in preventing stunting by Susianto Susianto, Mamlukah Mamlukah

“…The research instrument consisted of a questionnaire with five main sections: demographic data (age, education, employment, number of children, family income), knowledge about plant-based foods (definition, sources, benefits, and their role in preventing stunting), attitudes toward plant-based consumption (confidence, willingness to try tempeh, and perception of food variety), plant-based consumption behavior (frequency, processing method, and frequency of cooking tempeh), and acceptance of tempeh nuggets (interest, taste assessment, routine consumption plan, and perception of benefits). …”
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Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky by Iva Kučerová, Štěpán Marek, Jan Banout

“…Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg·kg−1), weight loss during cooking (%), water holding capacity (%), colour (L,a,b), and crude fat content (%). …”
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