Taaable is a case-based reasoning system that adapts cooking recipes to user constraints. Within it, the preparation part of recipes is formalised as a graph. This graph is a semantic representation of the sequence of instructions composing the cooking process and is used to compute the procedure adaptation, conjointly with the textual adaptation. It is composed of cooking actions and ingredien...

A comparative study of biodiesel production from waste cooking oil using sulfuric acid (Two-step) and microwaveassisted transesterification (One-step) was carried out. A two-step transesterification process was used to produce biodiesel (alkyl ester) from high free fatty acid (FFA) waste cooking oil. Microwave-assisted catalytic transesterification using BaO and KOH was evaluated for the effica...

Legumes are an important source of protein in the diets. The presence of tannins, saponins, phytic acid and other antinutritional substances hinder their utilization in the human body. Tannins affect the availabilityof amino acids, utilization of protein and inhibit the activities of digestive enzymes. Soaking of legumes before cooking is a common practice to soften texture and hasten the cooki...

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...

This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, ...

Frankfurters are the most popular comminuted products in the US and account for the 25% of all sausages sold (NHDSC, 2006). Base on an average cooking loss (weight, %) of 2.64 (optimum chopping conditions), the estimated economic loss resulting from non optimum emulsion stability during the cooking process was estimated to range between 0.2 and 1.65 billion dollar per year (only in the US). A n...