A total of twenty-three Australian Bass Strait scallops, Pecten fumatus processed by three different cooking methods: steam, battered and deep-fry, and pan-fry were analysed to determine the total lipid and health-benefiting n-3 PUFA contents. Fry process resulted in a significantly higher lipid content (p<0.05) with 1.98g/100g being found in deep-fried and 1.78g/100g in pan-fried scallops whil...

Organic pigmented Thai rice and wild rice are commonly available in specialized Italian markets and food shops, and they are gaining popularity among consumers demanding healthy foods. Indeed, the typical colour of kernels, which is the unique characteristic of pigmented cereals, is due to the accumulation of pigments that are also responsible for a number of healthy effects. The aim of this st...

Flours from African breadfruit, corn and defatted soybean were thoroughly mixed in a Hobart_-mixer at three variable, with the following combinations 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0% for African breadfruit, corn and soybean, respectively. These combinations were hydrated to moisture contents of 15, 18, 21, 24, and 27% and extruded at screw speed of 100, 120, 140, 160 and ISOrpm i...

The exhaustion of natural resources has increased petroleum prices and the environmental impact of oil has stimulated the search for an alternative source of energy such as biodiesel. Waste cooking oil is a potential replacement for vegetable oils in the production of biodiesel. Biodiesel is synthesized by direct transesterification of vegetable oils, which is controlled by several inputs or pr...

0963-9969/$ see front matter 2008 Elsevier Ltd. A doi:10.1016/j.foodres.2008.09.009 * Corresponding author. Tel.: +91 9968256936. E-mail address: [email protected] Food safety is an area of growing worldwide concern on account of its direct bearing on human health. The presence of harmful pesticide residues in food has caused a great concern among the consumers. Hence, world over ...

OBJECTIVE To investigate the experiences of women participating in a cooking and nutrition component of a health promotion research initiative in an Australian Aboriginal regional community. DESIGN Weekly facilitated cooking and nutrition classes were conducted during school terms over 12 months. An ethnographic action research study was conducted for the programme duration with data gathered...

In this paper, we propose a method to abstract cooking videos. We define cooking video abstraction as shrinking videos maintaining the understandability of general cooking procedures visually and intuitively. Cooking motions and appearances of foods are considered as important segments in a cooking video. A method to extract such important segments referring to the intensity of motion in an ima...

The effect of cooking methods on some proximate properties of sweet potato (Ipomoea batatas L) was investigated. With the initial properties of the fresh sweet potatoes (sample A) determined, 600g each of samples B, C and D were boiled peeled, boiled unpeeled and roasted unpeeled respectively. The properties determined for the samples are moisture content, ash, fibre, protein, fat, carbohydrate...