The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics by Lídia Cunha Soares, Marcelo de Souza Bispo

Subjects: Get full text

Healthy Eating for Elders: Creating a No-Cook Meal by Jennifer Hillan

“… What’s for supper when you don’t feel like cooking? Think of foods to use for a well-balanced, no-cook meal. …”
Get full text

Healthy Eating for Elders: Creating a No-Cook Meal by Jennifer Hillan

“… What’s for supper when you don’t feel like cooking? Think of foods to use for a well-balanced, no-cook meal. …”
Get full text

Investigating cooked rice textural properties by instrumental measurements by Keyu Tao, Wenwen Yu, Sangeeta Prakash, Robert G. Gilbert

“…Here, we test this using cooked rice with a wide range of amylose contents. …”
Get full text

Design and Simulation of a Versatile Electric Cooking Stove. by Mukama, Percy Murungi

Subjects: Get full text

Florida 4-H Tailgate: Smoking and Slow Cooking Meat by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
Get full text

Florida 4-H Tailgate: Smoking and Slow Cooking Meat by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
Get full text

Genetic improvement of cooking time in common bean: the role of dominance by Rita Carolina de Melo, Jefferson Luís Meirelles Coimbra, Luan Tiago dos Santos Carbonari, Paulo Henrique Cerutti, Altamir Frederico Guidolin

“…ABSTRACT: This study aimed to understand how the genetic components involved in cooking time behave from the first generations of self-fertilization to the formation of lines. …”
Get full text

Waste cooking oil pretreatment using microwave and ultrasound methods by Kerras, Halima, Outili, Nawel, Meniai, Abdeslam-Hassen

Subjects: “…Waste cooking oil (WCO)…”
Get full text

Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce by Morgan Dehnard, Amy Simonne, Gail P. Kauwell

“…Current nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. …”
Get full text

Acceptability of improved cook stoves-a scoping review of the literature. by Bipin Adhikari, Sophie Suh Young Kang, Aaryan Dahal, Salum Mshamu, Jacqueline Deen, Christopher Pell, Lorenz von Seidlein, Jakob Knudsen, Thomas Chevalier Bøjstrup

“…Improved cooking stoves (ICS) are intended to reduce indoor air pollution and the inefficient use of fuel yet there is often reticence to shift permanently to ICS. …”
Get full text

Occupational therapy and cooking: A scoping review and future directions by R. Hingst, D. C. Alvarado, L. Bardin, N. Farmer

“…Background Occupational therapy (OT) has historically used cooking as an intervention and assessment approach across settings. …”
Get full text

Analysis of oral cancer carcinogens in repeatedly heated cooking oils by Vidhant Krishna Nambiar, Vidya Mudliar, Inosi Salababa

“…Therefore, it is important to know the toxigenicity of cooking oils used when exposed to high temperatures. …”
Get full text

Millimetre-Wave Metamaterial-Based Sensor for Characterisation of Cooking Oils by Suhail Asghar Qureshi, Zuhairiah Zainal Abidin, Adel Yahya Isa Ashyap, Huda A. Majid, Muhammad Ramlee Kamarudin, Ma Yue, Mohd Syis Zulkipli, Jamel Nebhen

“…The characterisation of the cooking oils presents a significant challenge due to minor changes in their dielectric behaviour. …”
Get full text

Effect of cooking processes on tilapia aroma and potential umami perception by Danni Zhang, Charfedinne Ayed, Ian D. Fisk, Yuan Liu

Subjects: Get full text

Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce by Morgan Dehnard, Amy Simonne, Gail P. Kauwell

“…Current nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. …”
Get full text

Energy and cost analysis of bottom waste cooking oil (B-WCO) based solid alcohol biofuel and supernatant waste cooking oil (S-WCO) based biodiesel by Ramin Nabizadeh, I.L. García, Zohreh Bahmani, Abbas Norouzian Baghani, Sodeh Sadjadi, Kamyar Yaghmaeian, Bahram Kamarehie, Amir Hossein Mahvi, Masud Yunesian

Subjects: Get full text

Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and Tea by John Yew Huat Tang, Bariah Ibrahim Izenty, Ahmad Juanda Nur’ Izzati, Siti Rahmah Masran, Chew Chieng Yeo, Arshad Roslan, Che Abdullah Abu Bakar

“…This study aimed to investigate the survival of Vibrio cholerae O1 in 3 types of preparation for cooked rice, Oryza sativa L., (plain rice, rice with coconut milk, and rice with ginger); coffee, Coffea canephora, (plain coffee, coffee with sugar, and coffee with sweetened condensed milk); and tea, Camellia sinensis, (plain tea, tea with sugar, and tea with sweetened condensed milk) held at room temperature (27°C). …”
Get full text