Distribution, traditional utilization, processing, and health benefits associated with the consumption of morama bean [Tylosema escululetum (Burch.)]: a survey from selected distri... by John Gwamba, Samuel Imathiu, John Kinyuru, Arnold Onyango, Masa Veronica Motaung

“…Roasting in heated sand (mean = 4.93) and boiling fresh beans with water or milk (mean = 4.49) were the most popular methods of cooking morama beans. Across the four districts, morama bean was found to be an important component in traditional food and medicinal mixtures for undernourished infants, and expectant and lactating mothers, mostly prepared with soft porridge. …”
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ELEVATED BLOOD LEAD LEVELS IN WOMEN OF REPRODUCTIVE AGE DUE TO LEADS EXPOSURE FROM CONTAMINATED WATER by Perdina Nursidika, Dedeh Kurnia, Ganthina Sugihartina

“…Method: Research samples were collected from both well water and the women’s blood of childbearing age (15 - 49 years) who consume well water for drinking and cooking. Subsequently, sample preparation was conducted, and the samples were analyzed using an atomic absorption spectrophotometer. …”
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The Reproducibility of Indoor Air Pollution (IAP) Measurement: A Test Case for the Measurement of Key Air Pollutants from the Pan Frying of Fish Samples by Ki-Hyun Kim, Yong-Hyun Kim, Bo-Won Kim, Jeong-Hyeon Ahn, Min-Suk Bae, Richard J. C. Brown

“…A total of 11 experiments were carried out to measure a list of key variables commonly used to represent indoor air pollution (IAP) indicators such as particulate matter (PM: PM1, PM2.5, PM10, and TSP) and a set of individual volatile organic compounds (VOCs) with some odor markers. The cooking activity conducted as part of our experiments was successful to consistently generate significant pollution levels (mean PM10: 7110 μg m−3 and mean total VOC (TVOC): 1400 μg m−3, resp.). …”
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Nutrition Knowledge among College of Basic Education Students in Kuwait: A Cross-Sectional Study by Wafaa Husain, Fatemah Ashkanani, Maryam A. Al Dwairji

“…Students who stated that they always cook their own food achieved significantly greater scores (mean 43.69 ± 9.58) than those who did not (p = 0.025). …”
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Identification and Quantification of Emission Hotspots of Air Pollutants over Bhubaneswar: A Smart City in Eastern India by Saroj Kumar Sahu, Pallavi Sahoo, Poonam Mangaraj, Gufran Beig, Bhishma Tyagi, Basanta Samal, Ashirbad Mishra, Ravi Yadav

“…Windblown road dust, transport sector, and residential cooking activities emerged as the dominating sources. …”
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Contributions of Biomass Burning and Other Sources to Fine Particle Level and Oxidative Potential in Suburban Tokyo, Japan by Akihiro Fushimi, Ana M. Villalobos, Akinori Takami, Kiyoshi Tanabe, James J. Schauer

“…Major emission sources and their contributions to the annual average OC concentrations were estimated to be secondary organic aerosols (SOA, 31.9%), vehicle exhausts (22.2%), open burning (8.4%), and cooking (5.1%). The estimated relative contribution of open burning to OC concentrations was highest in November (20.4%) and lowest in June (3.3%). …”
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The Unignorable Near-ground PM2.5, UFP, PAHs, and BC Levels around a Traffic Prohibited Night Market by Sheng-Lun Lin, Hongjie Zhang, Ming-Yeng Lin, Shih-Wei Huang

“…Therefore, besides the contribution of traffic source, emissions from cooking activities are very important for the increase of NG-PM2.5 levels in the night market area.…”
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Determinants of Tuberculosis Treatment Outcome among Patients Belonging to the Tea Tribe Community in Dibrugarh District of Assam by Bhupendra Narayan Mahanta, Tulika Goswami Mahanta, Nabanita Nirmolia, Swarnali Devi Baruah

“…Regarding environmental determinants, ventilation was very poor and 98.5% used firewood as fuel for cooking. The risk of passive smoking was present in 7.6% of households. …”
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A pilot investigation of a combined food literacy and exercise program for college students: a one-group pre-post intervention study by Minjeong Jeong, Jinhyun Kim, Dahye Han, Eunjin Jang, Kyoungho Choi, Sohyun Park

“…The program encompassed food, nutrition, and exercise lessons including cooking sessions. Data were collected via pre- and post-program surveys using a questionnaire consisting of items on FL and nutrition behaviors and physical fitness measurements. …”
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An Overview: PM2.5 Concentration Levels in Urban Residential Buildings during the Past Two Decades by Yu Liu, Jiankai Dong, Hongqiang Ma, Yiqiang Jiang, Wenke Zheng, Xinmei Luo

“…Factors influencing PM2.5 concentrations were as follows: indoor activities, ventilation type and air cleaner (AC) use, building type and performance, ambient environment and season. Smoking and cooking considerably increased PM2.5 concentrations in the living rooms, even in measurements conducted over a short time. …”
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A Review of Sustainable Water Practices: Teaching High School Students to Manage and Purify Water for Daily Needs by Wisnu Prayogo, Muhammad Faris Ihsan, Fajriharish Nur Awan, Nurul Mawaddah, Zhilli Izzadati Khairuni, Harry Wibowo, Liana Atika, Trimailuzi, Naufal Tinov, Sarra Rahmadani, Fatimah Maulida, Mena Fadillia Lukman

“…By the end of the program, students are equipped with the knowledge and skills to identify safe water sources and apply basic treatment methods for daily use, such as drinking, cooking, bathing, and sanitation. The initiative aims to foster environmental awareness, encourage responsible water use, and promote community-driven solutions to water scarcity and contamination, empowering students to contribute to sustainable water practices in the future.…”
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Changes in the Flavor of Cold-Pressed Tiger Nut Oil (<i>Cyperus esculentus</i> L.) During Refining Processes and Evaluation of Its Thermal Properties by Yue Zhao, Yang Sun, Heyi Sun, Tianying Sun, Jian Ren, Chunli Song

“…In order to extend the cooking heating time, it is necessary to appropriately decrease the heating temperature. …”
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Chemical Composition of Date-Pits and Its Potential for Developing Value-Added Product - a Review by Hossain Mohammad Zakir, Waly Mostafa I., Singh Vandita, Sequeira Venitia, Rahman Mohammad Shafur

“…Date-pits showed effectives in animal and poultry feeds and it could be used as value added products, such as: dietary fibres, functional polysaccharides, caffeine-free drinks (similar to coffee), oil (biofuel or cooking oil), and other functional or medicinal products. …”
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Analysis and Evaluation of Quality Indicators and Volatile Compounds of Different Rice Cultivars with Geographical Indication by WANG Qin, ZHOU Changyan, ZHAO Xiaoyan, LI Xiaobei, LI Xujiao, JIANG Zhenghui, ZHANG Yanmei

“…In order to investigate the differences in the quality of different rice cultivars with geographical indication (GI), 9 GI rice landraces were analyzed for 18 quality indicators including appearance, nutritional quality, cooking and eating quality, and volatile compounds. …”
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Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats by Mengcheng Ruan, Yiran Bu, Fangjie Wu, Shijie Zhang, Rulong Chen, Na Li, Zhiguo Liu, Hualin Wang

“…Dietary oils have critical influences on human health, and thermally cooking or frying modify the components and nutritional functions of oils. …”
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Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods by Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Feng Yang

“…MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. …”
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Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index by Dian Nurhayati Aprinia, Nirbaya Arindra, Permata Nusa Cassandra, Soekopitojo Soenar, Lukas Kurniawan Adi, Dwi Handoko Dody, Hapsari Anindya, Faza Sepbrina Aurelia, Oktavia Wahyuningsih Prastiwi Dwi, Ayu Puspitasari Diah, Athaya Nazhira, Yusuf Al Badwani Muhammad, Aulia Araminta Diza

“…Instant black rice was made through the process of soaking in sodium citrate, washing, cooking using a rice cooker, freezing in the freezer for 24 hours, thawing at room temperature, and drying using a dehydrator. …”
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DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS by Shakir Ullah, Hayat Khan, Usman Saeed, Ismail Shahid, Yasir Zubair, Maryam Bibi, Umair Islam, Basit Ali, Usman Shah, Muhammad Iqbal Khan Rahman

“…We recommend that appropriate safety when handling and cooking food. Moreover, food products should be screened for different pathogenic microbes.…”
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Biological Characteristics Analysis of Limosilactobacillus reuteri JBR3 and the Effect of Protective Agents on Its Viability by Jun HAN, Yi WANG, Kaiping ZHANG, Jianjun TIAN

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Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition,... by J. Parada, A. Magnoli, V. Alonso, L. Diaz Vergara, M. Corti Isgro, J. J. T. Posse, M. A. Montenegro, L. Cavaglieri

“…Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. …”
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