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...

Consumption of cooking oil from year to continues increase, especially in Aceh Province. In general, almost all people this area consume derived palm plants for household needs. As one the basic needs, increase price has affected changes consumption patterns. This study aims analyze impact rising prices on people's food patterns various income groups a quantitative descriptive manner. The resul...

Cooking is the major method of consumption of the edible mangrove fruit of Sonneratia apetala (Buch.-Ham.). Effects of cooking methods-autoclaving, boiling, microwaving, pressure cooking and steaming on total polyphenol contents and antioxidant activities of both fresh and dried-stored seeds and pericarps of the fruits were studied. All the methods significantly (p < 0.01) enhanced total polyph...

To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly...

Background: Child overweight and obesity are increasing public health problems and food habits among children are concerning. Healthy family food habits and basic parental nutrition and cooking skills are important for ensuring children receive an adequate diet. Objective: To explore the nutritional quality of 5-10-year-old Swedish children’s diets and associations with parental self-perceived ...

This paper throws light on household cooking related exposures and level of indoor air pollutants (particulate matter and gaseous pollutants CO, CO2, SO2, NO, NO2) in different exposure area from the different types of cooking fuels used. Still the prevalence of biomass fuels exists in Indian households, combustion of which releases higher levels of solid and gaseous pollutants during the cooki...

Nsogning Dongmo S., Womeni H.M., Tchouanguep Mbiapo F., Linder M., Fanni J., Zarnkow M., Becker T. (2014): Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction. Czech J. Food Sci., 32: 578–584. Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, a...

“Video-based cooking communication” enables people to share the cooking experiences in their home kitchen. Multimedia technologies will facilitate such communication over the Internet. We propose a multimedia processing platform that supports multi-point video communication and provides several functions to easily access raw video and audio. In this system, we can build and test multimedia proc...

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.