Inorganic arsenic (iAs) is a group 1 carcinogen, and consumption of rice can be significant pathway iAs exposure in the food chain. Although there are regulations place to control for marketed some countries, additional measures explored remove from rice. Due surface-bound soluble nature iAs, previous studies have shown that it removed extent using different cooking methods. Towards this goal w...

Elements of cognitive rehabilitation (CR) involving cooking activities and social skills training (SST) were conducted with schizophrenic patients in day care and examined for efficacy. One session per week was conducted for a six-month period with six individuals in the cooking activities group and five individuals in the SST group. As a result, the cooking activities group indicated a signifi...

Iodine is an essential micronutrient. The human requirement of iodine is 150 mcg/ day. About 90% of this comes from food while 10% from the water. The most commonly used method of prophylaxis against iodine deficiency is via fortification of salt with iodine. At the beneficiary level iodised salt containing 15ppm of iodine is supplied. However, very few studies have been conducted to assess the...

The dietary bioaccessibility of seven elements ((241)Am, Cd, Co, Cs, Mn, Se, and Zn) in the Mediterranean mussels Mytilus galloprovincialis (Lamarck, 1819) was assessed for human consumers. In this respect, we assessed and compared the proportion of elements associated with the cellular cytosolic ("soluble") fraction vs. the bioaccessible fraction derived, respectively, from (1) the differentia...

In this paper, we propose the concept of synthesizing a multimedia cooking recipe from a text recipe and a database composed of video clips depicting cooking operations. A multimedia cooking recipe is a cooking recipe where each cooking operation is associated with a corresponding video clip depicting it, aimed to facilitate the understanding of cooking operations. In order to synthesize such a...

In October 26, 2015, the International Agency for Research on Cancer (IARC) issued a press release informing of the recent evaluation of the carcinogenicity of red and processed meat consumption. The consumption of red meat and processed meat was classified as "probably carcinogenic to humans", and as "carcinogenic to humans", respectively. The substances responsible of this potential carcinoge...

background and objectives: although cooking makes fish palatable and can reduce spoilage by retarding enzymatic and bacterial reactions, it can also cause quality deterioration by losing the mineral, vitamins and etc. that are dependent on type of cooking. therefore the different cooking methods should be evaluated to achieve a good procedure.   materials and methods: the 4 common cooking metho...

Gender is an enlightening lens through which food TV may be analysed (Voski Avakian and Haber, 2005: 6). Food television is in fact 'associated both with the elite world of the professional chef and with the realm of 'women’s work''(Lewis, 2008: 58). This article analyses three daily cooking shows broadcast by mainstream Italian television around noon in the period from October 2011 to June 201...

archaeological investigations on the soil of archaeological sites indicates that human settlement and residence in a particular area, may lead to enrichment of certain elements such as phosphorus, magnesium, calcium and potassium, due to the production of rubbish, waste, domestic and industrial waste and many other cases. investigation the range of elements in the soils, make it possible to ide...

BACKGROUND Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil-in-bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in ind...