< Cooking can generate appreciable aerosol within the area where cooking takes place. < Cooking aerosol is largely within the respirable size range. < Fatty acids and dicarboxylic acids are major components. < Other constituents are alkanones, alkanals, lactones, PAH, sterols and alkanes. < Raw food, cooking oil, cooking style and temperature affect aerosol composition. a r t i c l e i n f o

Four vegetables brinjal, bitter gourd, colocasia and tomato were subjected for total protein, crude fiber, ash calcium, magnesium, phosphorus, potassium, ascorbic acid and folic acid contents in raw peeled raw cooked and peeled cooked forms. Losses of nutrients due to peeling and cooking were determined. The loss of protein was non-significant during peeling and was significant during cooking e...

in recent years, heavy metal contamination of rice in different parts of the world has raised concerns about its safety and provoked crisis in it's global production and trade. in iran, also some studies have reported on the heavy metal contamination of native products. however, the concentration of heavy metals in rice grain could be influenced through preparation and cooking. this study aimed...

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from f...