Cereal Chem. 70(2):122-126 Extruded noodles were prepared from durum wheat semolina of variable ness. The Instron peak force measurement was found to be a more precise protein content to provide a series of samples with a range of cooking indicator of noodle firmness than was peak energy. The rheometer was quality. Firmness of cooked extruded noodles was measured using an able to differentiate ...

Cooking everyday is very hard for busy people such as workers, students, and child-rearing families because the time is not enough for this activity. At the same time, it is important to have a lifestyle that does not rely too heavily on eating-out and instant foods. One solution to this situation is to cook dishes for the whole week at the weekend, and then eat them during the week. The way of...

PURPOSE The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose of this paper is to examine how a mobile classroom...

In this study, alcoholic extracts of swiss chard and watercress were prepared the percentage yield was calculated, then quantitative qualitative detection its active compounds using Chromatography Mass Spectrometry-GC/MS technology, introduced into preparation bovine birch, study effect on physical properties represented in water carrying capacity, which amounted to (18.47, 18.33)%and loss duri...

The objective was to determine if encapsulation would improve the antioxidative property of phosphate in cooked muscle foods. Encapsulation of phosphate was done to protect the phosphate from endogenous phosphatases during the raw meat manufacturing steps. An initial experiment involved incorporation of encapsulated phosphates (0.5% sodium tripolyphosphate, STP or 0.5% sodium acid pyrophosphate...

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking a...

This study aimed to document the prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time-Use Survey. Respondents reported their main activities, in 10 minute slots, throughout one 24 hour period. Activities were coded into 30 pre-defined codes, including 'cooking, washing up'. Four measures of time spent cooking were calculated: any time spent cooking, 30...

A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their MRL is issued by “The Institute of Standards of Iran” and propoxur whic...

In the United States a large percentage of raw poultry meat is marinated prior to cooking. Many products are marinated by vacuum tumbling meat with a mixture of water, salt, and phosphates to increase cook yield and perceived tenderness. This study was designed to determine the effect of 3 pressure treatments (ambient, vacuum, or positive) and phosphate on yield, tenderness, and color on broile...

The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 120℃ for 65 min. The results showed that pre-cooking conditions in all treated samples could reduc...