In the large compound kitchens of the gold mines of the Witwatersrand, where food is prepared for over a quarter of a million Bantu workers, there is a present trend to replace open cooking by pressure cooking. Of the food consumed, the vegetable stew is the chief, and sometimes the sole, source of vitamin C; however, since scurvy occurs infrequently, the amount of the vitamin provided up to no...

This paper presents CookingCAKE, a framework for the adaptation of cooking recipes represented as workflows. CookingCAKE integrates and combines several workflow adaptation approaches applied in process-oriented case based reasoning (POCBR) in a single adaptation framework, thus providing a capable tool for the adaptation of cooking recipes. The available case base of cooking workflows is analy...

This paper presents a new approach for exploring a collection of cooking recipes represented as cooking workflows by means of a conversation. Users are guided through the search process by answering posed questions. Thus, they are not required to formulate queries and they do not need to browse a recipe collection by hand. Questions involve ingredients and cooking activities contained in the wo...

Two industrial continuous cooking processes producing both softwood and hardwood pulp were studied. Real time kappa number profiles of conventional and Downflow Lo-Solids cooking were modelled. Gustafson’s kappa number model with optimised parameters was used. Blow-line kappa numbers were successfully predicted before cooking zone. New kappa number control strategy is presented. In control stra...

SEAFACT (Semantic Analysis For the Animation of Cooking Tasks) is a natural language interface to a computer-generated animation system operating in the domain of cooking tasks. SEAFACT allows the user to specify cooking tasks "using a small subset of English. The system analyzes English input and produces a representation of the task which can drive motion synthesis procedures. Tl~is paper des...

BACKGROUND To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. METHODS Subjects were male and female lifetime residents aged 8-13 years. For each child the fluoride content of drinking and cooking water samples were assessed. Digital images were taken of...

Long-term exposure to biomass fuel smoke indoors is causally associated with chronic obstructive pulmonary disease (COPD) but the effect of acute exposures has not been studied. Should acute effects occur, this might increase the risk of an exacerbation of pre-existing lung disease. We studied acute changes in lung function and oxygen saturation in individuals exposed regularly to biomass smoke...

BACKGROUND Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. OBJECTIVES The aim of this study was to evaluate the total carotenoid, β-carotene, and its all-E-, 9-, and 13-...

BACKGROUND It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to...

Introduction Auto-ignition of cooking oils causes a significant proportion of household fires [1,2]. In addition, the majority of the 50% of all accidental fires in hotels, restaurants and fast food outlets that start in kitchens involve liquid cooking oil or fat as the primary ignition source [3,4]. The potential risk of loss of life and property damage due to cooking oils fires is high. Cooki...