dietary intake is the most important route of exposure to heavy metals for most people. rice is a staple food for iranians that, if polluted, threatens public health. cooking process may affect heavy metals content of rice. in this study, concentrations of cadmium (cd), lead (pb), chromium (cr), nickel (ni) and cobalt (co) were measured in 3 brands of imported rice available in shiraz-iran mark...

background: antibiotic residue in food is a major concern from a health point of view. post-slaughter and pre-consumption processing such as cooking could affect residue. objectives: the purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken. methods: chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. af...

dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. in current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture properties of different iranian red kidney beans to determine the best lines and the best soaking time for industrial use. d81083 line showed t...

This study focuses on the effect of extrusion processing on tannin reduction, phenolic content, flavonoid content, antioxidant and anitimicrobial activity. Extrusion temperature (120 and 140 °C) and feed moisture (25% and 28%) were used on the tannin content, antioxidant and antimicrobial activities. Extrusion cooking reduced tannin content up to 78%, and improved antioxidant activity from 12.8...

The effects of different cooking methods on total bioactive compound content were determined, and in vitro antioxidant activity in 80% ethanolic extracts of Brussels sprouts was evaluated by spectrophotometric methods. Compared to uncooked, steamed, and microwaved Brussels sprouts extracted with 80% ethanol contained higher amounts of total polyphenols. Uncooked Brussels sprouts contained the h...

In current study, the effects of Iranian rice cooking method (Kateh) on residue levels of 41 pesticides were investigated. The pesticides were selected according to Iranian National Standards Organization (INSO) regulations and covered 18 permitted and 23 banned pesticides belonging to different chemical classes such as organophosphate, triazole, and carbamate. A 250 g portion of rice sample wa...

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...

OBJECTIVES We studied respiratory problems among vendors exposed to cooking fumes in an open-air hawker center. Exposure to cooking fumes from either the use of fossil fuels or liquefied petroleum gas (LPG) has been shown to be associated with adverse respiratory health effects. METHODS We conducted a cross-sectional study among 67 food vendors exposed to cooking fumes as well as 18 merchandi...

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...