< 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

In the present study, we applied extrusion-cooking to polished rice flour so as prepare gluten-free pasta. The aim of work was investigate effect feed moisture (28, 30 and 32%) screw speed (60, 80 100 rpm) on selected pasta quality attributes (water absorption, cooking loss, firmness, stickiness microstructure) extrusion response (specific mechanical energy). Our results showed that significant...

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...

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 this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at -45℃ or electro-magnetic freezing at -55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃...

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, fo...

This study was conducted to detect quantitative trait loci (QTL) affecting meat quality in an F2 reference population of Korean native pig and Landrace crossbreds. The three-generation mapping population was generated with 411 progeny from 38 F2 fullsib families, and 133 genetic markers were used to produce a sex-average map of the 17 autosomes. The data set was analyzed using least squares Men...

Effect of processing conditions like time and temperature of processing and methods of cooking on physico-chemical and textural attributes of shami kebab were studied. Shami kebab was deep fat fried at 120°C for 5 min and 170°C for 2 min and grilled at 140 and 180°C for 5 and 3 min respectively. Variation in cooking yield do not differ significantly (p < 0.05) at 120°C deep fat frying and 180°C...