The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the...

Antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. The presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. Because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue o...

to introduce a new rice cultivar with high grain yield and desirable cooking characteristics for the warm regions of kohgilouyeh-ve-boyrahmad province, 203 lines of rice originated form irri breeding program were evaluated in preliminary and advanced yield trials from 1993 to 2000 in choram agricultural research station. in each year, data were recorded from different agronomical and morpho-phy...

abstract in order to study the effects of quantitative and qualitative traits on cooking characteristics and protein percentage of 15 red bean genotypes, a randomized complete block design was conducted with three replications in normal irrigation and drought stress. these traits were measured in farm and nutrition laboratory employing international standard of ciat. analyses of variance showed...

Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after...

introduction: frying is one of the most popular cooking methods. however, harmful substances are created during the frying process, with the stability of oil negatively affected. this study evaluates the stability of fatty acid content of several cooking and frying oils available on the iranian market during the process of frying. materials and methods: samples from 5 different frying oils and ...

Cooking is a common and an information-intensive activity. We analyze a set of 678 cooking-related queries to identify the attributes that cooks provide in their queries to the Google Answers TM ‘ask an expert’ online reference system. The results suggest directions to take in developing an effective organization and improved functionality for a cooking-focused digital library.

Objective: To evaluate the effectiveness of the Ministry of Food (MoF) cooking programme on self-reported food consumption and confidence within cooking. Design: A quantitative and qualitative evaluation of the MoF 8 week cooking course, using a pre-test/post-test study. Pre, post and 6 month follow-up quantitative outcomes were measured using self-administered questionnaires to record number o...

OBJECTIVE The ready-meal market has grown considerably in recent years. At the same time, a degradation of traditional cooking skills has been observed. Ready meals are often rich in energy, fat and sugar and lack vegetables; however, studies investigating associations between ready-meal consumption, overweight and cooking skills are lacking. The present study examines whether demographic facto...

Unbranded palm cooking oil has been fortified for several years and can be found in the market with different oxidation levels. This study aimed to investigate the stability and shelf life of unbranded, bulk, vitamin A-fortified palm oils with the most commonly observed oxidation levels in Indonesia. Three types of cooking oils were tested: (i) cooking oil with a peroxide value (PV) below 2 mEq...