The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness by Hui Teng, Hongting Deng, Chang Zhang, Hui Cao, Qun Huang, Lei Chen

“…However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. As one kind of cooking-induced contaminants, heterocyclic aromatic amines (HAAs) are widely present in protein aceous food products with strong carcinogenic and mutagenic properties. …”
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Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes by Ramiro Torres-Gallo, Ricardo Durán, José García-Camargo, Oswaldo Morales, Diofanor Acevedo, Diego F. Tirado

“…Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50  °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients (K) and flow behavior indexes (n) after data was fitted to the Power Law and Herschel-Bulkley models. …”
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High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating by Lilan Xu, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Yonggang Tu

“…HIPE addition enhanced the hardness, springiness and L* values, and reduced the cooking loss and TBARs values of the processed meat (P < 0.05). …”
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À propos des foyers protohistoriques à pierres chauffantes en Provence-Alpes-Côte d’Azur by Denis Dubesset

“…The hearths therefore do not seem to be made according to a pre-established template, but the hypothesis is rather that this type of cooking and the “objects” likely to be cooked influence the dimensions of the structures. …”
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The effects of diacylglycerol edible oil intervention in patients with chronic metabolic syndrome combined with asymptomatic hyperuricemia: study protocol for a multicenter, prospe... by Gui-yu Li, Cui-feng Zhu, Zhao-qi Huang, Chun-li Piao, Jia-jun Yu, Li Wang, Qiang Zeng, Yu-yu Lei, Yue Li, Xiao-ling Zhu, Zhen-tian Zhang, Tian-hua Huang, Meng-shuang Li, Shu-zhong Lin, Nai-wen Zhang, Fangyingnan Zhang, Yong-hua Wang, Dan-ping Xu

“…Group A will receive DAG-rich oil (≥ 80%) and group B will receive conventional cooking oil (triacylglycerol (TAG)-rich oil) for 12 weeks. …”
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Contributions of Indoor Household Activities to Inhalation Health Risks Induced by Gaseous Air Pollutants in Hong Kong Home by Lewei Zeng, Kaimin Li, Hai Guo, Beining Zhou, Xiaopu Lyu, Yunxi Huo, Erik Uhde, Jin Yang, Yangzong Zeren, Haoxian Lu, Dawen Yao, Zhe Qian

“…Among all indoor activities, incense burning was the largest contributor to total cancer risk (46%), as this source was respectively responsible for 47%, 54%, and 39% of cancer risks from formaldehyde, benzene, and acetaldehyde, followed by cooking and smoking. Notably, source-related health risk analysis showed that household background release dominated regardless of cancer risk (35.7–58.5%) or non-carcinogenic risk (57.1%). …”
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Effects of Salt Stress During the Growth Period on the Yield and Grain Quality of Hybrid Rice by Ruopeng Li, Dan Zhang, Yinlin Pan, Huimin Liu, Chanjuan Tang, Xiaolin Liu, Lin Mo, Yaxi Du, Guoqiang Zhou, Yuanyi Hu

“…The protein and sodium contents and sodium-potassium ratio of all the rice cultivars increased significantly under salt stress; however, no significant effect on cooking or sensory quality were noticed in all rice varieties under saline conditions. …”
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Improving Meat Quality and Reducing Breast of Myopathies in Broiler Chickens Subjected to Cyclic Heat Stress by Supplementing of Chromium-Methionine by G. L. S. Tesser, N. Rohloff Junior, T. S. Andrade, C. Kaufmann, A. P. G. C. Costa, M. F. C. Pereira, A. A. Calderano, F. S. Dadólio, E. S. Klosowski, C. Eyng, R. V. Nunes

“…This study aimed to evaluate the effects of chromium-methionine on carcass yield, relative weights of the liver and fat pad, incidence and severity of myopathies, muscle color quantification, water-holding capacity, cooking loss, shear force, lipid peroxidation in breast muscle, and composition of breast meat in broiler chickens subjected to cyclic heat stress. …”
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Dietary inclusion of Moringa oleifera leaf extracts as alternatives to antibiotic growth promoter on live performance, carcass traits, physical meat quality, and health status of b... by Al Ibne Rifat, Chondhon Chandro Bormon, Md Golam Akib, Mohammad Shamsul Ataher, Md Kamruzzaman, Amitush Dutta, Amio Kante Das, Kanan Talukder, Mahmoud Azzam, Mohammed Hamdy Farouk, Razib Das, Shad Mahfuz

“…The pH value of the breast muscle at 24 h in the MLE group was higher compared to the control and antibiotic groups. Additionally, the cooking loss % and drip loss % at 24 h and on day 7 were the lowest in the MLE group. …”
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Prevalence of and Risk factors associated with hypertension: a community based- cross sectional study in Ndorwa West Health Sub District, Kabale district, southwestern Uganda. by Munezero,Tamu John Bosco, Mfitumukiza, Valence, Okafor, Christiana Nkiru, Mandera, Immaculate, Kabami, Jane, Arineitwe, Edward Bwengye, Namuyibwa, Lydia, Izo, Herbert, Baikaitwoha, Everd M., Okonkwo, Uchenna Prosper

“…Behavioral factors associated with HT included awareness of the BP status (p = 0.010, OR = 0.53(CI: 0.32–0.87),use of fats/oil for cooking (p = 0.02, OR = 1.73 (CI: 1.09–2.75)), reduced salt intake (p = 0.001, OR = 0.075(CI:0.01–0.55)), and overweight and obesity (BMI) level ( p = 0.010, OR = 1.77 (CI 1.12–2.80)). …”
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J-shaped association between dietary thiamine intake and the risk of cognitive decline in cognitively healthy, older Chinese individuals by Yuanyuan Zhang, Xianhui Qin, Chengzhang Liu, Chun Zhou, Mengyi Liu, Panpan He, Ziliang Ye, Qiguo Meng, Yuanxiu Wei, Xinyue Su

“…Dietary nutrient intake information was collected through 3-day dietary recalls and using a 3-day food-weighed method to assess cooking oil and condiment consumption. Cognitive decline was defined as the 5-year decline rate in global or composite cognitive scores based on a subset of items from the Telephone Interview for Cognitive Status–modified.Results The median follow-up duration was 5.9 years. …”
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Environmental exposures associated with atopy in a rural community in Gwanda district, Zimbabwe: a cross-sectional study by Vuyelwa Ndlovu, Vuyelwa Ndlovu, Moses Chimbari, Pisirai Ndarukwa, Pisirai Ndarukwa, Elopy Sibanda, Elopy Sibanda

“…Among adults, atopic sensitisation was positively associated with age, parental smoking, alcohol consumption and history of bloody urine or schistosomiasis but negatively associated with indoor cooking. A history of TB or helminth infection increased the likelihood of atopy among adults with history of employment. …”
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Predicting risk factors for Epstein-Barr virus reactivation using Bayesian network analysis: a population-based study of high-risk areas for nasopharyngeal cancer by Zhiwen Zeng, Kena Lin, Xueqi Li, Xueqi Li, Tong Li, Xiaoman Li, Jiayi Li, Zule Ning, Qinxian Liu, Shanghang Xie, Sumei Cao, Sumei Cao, Jinlin Du

“…In contrast, sex, education level, tea drinking, cooking, and family history of cancer were indirectly associated with EBV reactivation. …”
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Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers by Karthika Srikanthithasan, Marta Gariglio, Elena Diaz Vicuna, Margherita Profiti, Andrea Giorgino, Edoardo Fiorilla, Marta Castrica, Dino Miraglia, Sihem Dabbou, Flavia Gasperi, Ana Cristina Barroeta Lajusticia, Iolanda Altomonte, Rosalba Roccatello, Achille Schiavone, Claudio Forte

“…Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. …”
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A low-protein soybean-free diet improves carcass traits and meat quality and modulates the colonic microbiota in Daweizi pigs by Haohua Fu, Taoming Yang, Hengjia Ni, Hengjia Ni, Jing Li, Fenfen Liu, Jingbo Liu, Yulong Yin, Yulong Yin

“…In addition, the LPNS diet significantly increased leanness and decreased the fat-skin rate and bone rate of Daweizi pigs. The cooking loss of meat decreased, and unsaturated fatty acids such as C22:6 and n−3 PUFA significantly increased in the LPNS group. …”
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Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties by Raquel Lucas-González, Carmen Botella-Martínez, Manuel Salgado-Ramos, Noelia Pallarés, Pedro V. Martínez-Culebras, Francisco J. Barba, Juana Fernández-López

“…The DTNC improved the cooking properties of the burgers and significantly affected their color and texture. …”
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Impacts of alfalfa nutrient concentrate on pellet physical attributes, growth performance, metabolism and nutritional quality of rainbow trout, Oncorhynchus mykiss by Hu Chen, Patrick C. Blaufuss, Dong-Fang Deng, Fabio Casu, Emma K. Kraco, Brian Shepherd, Wendy M. Sealey, Aaron M. Watson, Matthew F. Digman, Deborah A. Samac

“…Test diets contained varying ANC levels (0%, 5%, 10%, 15%, and 20%) to replace fishmeal (32% in the 0% ANC diet) to achieve equal digestible protein and were processed using a cooking extrusion method. Analysis of feed pellets showed that pellet density increased with ANC levels (P < 0.001), resulting in sinking pellets at 20% ANC. …”
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Profiling Key Phytoconstituents in Screw-Pressed <i>Nigella</i> Solid Residue and Their Distribution in Products and Byproducts During Oil Processing by Parbat Raj Thani, Joel B. Johnson, Surya Bhattarai, Tieneke Trotter, Kerry Walsh, Daniel Broszczak, Mani Naiker

“…Its seed oil is used extensively in pharmaceuticals, nutraceuticals, cosmetics, and cooking. However, extracting oil to satisfy the world’s needs leaves behind plenty of solid residues. …”
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Food-related behaviors of rural (Asaase Kooko) and peri-urban (Kaadjanor) households in Ghana by Prince Kwabena Osei, Megan A. McCrory, Matilda Steiner-Asiedu, Edward Sazonov, Mingui Sun, Wenyan Jia, Tom Baranowski, Gary Frost, Benny Lo, Alex Kojo Anderson

“…Background“Food-related behaviors” range widely and include food acquisition, storage, cooking, meal sharing, eating practices, among others. …”
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Evaluation of pitomba extract as a natural antioxidant in fresh sausages: Effects on physicochemical properties and lipid oxidation by Taline Fiorucci da Silva, Flávia Aparecida Reitz Cardoso, Nathália Leticia Hernandez Brito, Sahra Gadia Trelha, Stefanie Calisto Casarin, Leila Larisa Medeiros Marques, Adriana Aparecida Droval

“…The sausages were analyzed for pH, water holding capacity (WHC), cooking loss (CWL), lipid oxidation, and objective color (L∗, a∗, b∗, chroma, and hue angle). …”
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