Works matching Cooking

Results: 5000

Selection of Cooking Equipment in Consideration of Energy Conservation in Mass Cooking: A Case Study Using Heated Chicken Meat.

Published in:

Journal of Home Economics of Japan, 2023, v. 74, n. 2, p. 63

By:

IKEDA, Masayo;
AKIYAMA, Satoko;
SUZUNO, Hiroko

Publication type:

Article

Performance study of a modified cooking vessel for solar box-type cooker.

Published in:

TERI Information Digest on Energy & Environment (TIDEE), 2010, v. 9, n. 3, p. 293

By:

Saxena, Abhishek;
Varun;
Srivastava, G.;
Sharma, N. K.

Publication type:

Article

Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking.

Published in:

Agronomy Research, 2016, v. 14, p. 1475

By:

Tomruk, D.;
Devseren, E.;
Koç, M.;
Ocak, Ö. Ö.;
Karataş, H.;
Kaymak-Ertekin, F.

Publication type:

Article

Experimental investigation of a solar energy based cooking system for the steam method of cooking using evacuated tube collector.

Published in:

Energy Sources Part A: Recovery, Utilization & Environmental Effects, 2025, v. 47, n. 1, p. 11083, doi. 10.1080/15567036.2021.1974609

By:

Chaudhary, Ranjan;
Pandey, Lokesh;
Yadav, Avadhesh

Publication type:

Article

Public perceptions of cooking and the implications for cooking behaviour in the USA.

Published in:

Public Health Nutrition, 2016, v. 19, n. 9, p. 1606, doi. 10.1017/S1368980015003778

By:

Wolfson, Julia A.;
Clegg Smith, Katherine;
Frattaroli, Shannon;
Bleich, Sara N.

Publication type:

Article

Cooking Communities: using multicultural after-school cooking clubs to enhance community cohesion.

Published in:

Nutrition Bulletin, 2011, v. 36, n. 1, p. 108, doi. 10.1111/j.1467-3010.2010.01877.x

By:

Gatenby, L. A.;
Donnelly, J.;
Connell, R.

Publication type:

Article

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.

Published in:

Animal Bioscience, 2021, v. 34, n. 10, p. 1705, doi. 10.5713/ab.20.0852

By:

Dongheon Lee;
Hyun Jung Lee;
Ji Won Yoon;
Minkyung Ryu;
Cheorun Jo

Publication type:

Article

Heavy metal transitions from cooking utensils to different solutions.

Published in:

International Journal of Environmental Health Research, 2025, v. 35, n. 8, p. 2216, doi. 10.1080/09603123.2024.2432557

By:

Uymaz, Hasibe Gonca;
İnce, Nezire;
Akanyeti, İme

Publication type:

Article

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure.

Published in:

Flavour & Fragrance Journal, 2014, v. 29, n. 4, p. 240, doi. 10.1002/ffj.3201

By:

Lorenzo, José M.;
Domínguez, Rubén

Publication type:

Article

Performance and Energy Saving Analysis of Improved Cooking Vessel.

Published in:

Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 383, doi. 10.22101/JRIFST.2022.343637.1362

By:

Waghmode, Amol Tukaram;
Pandit, Aniruddha Bhalchandra;
Kale, Dhanaji Mahadeo

Publication type:

Article

Cooking with the Seasons for Health (CwS4H): An Innovative Intervention That Links Nutrition Education, Cooking Skills, and Locally Grown Produce to Increase Vegetable Intake among Limited-Resource Parent–Child Dyads in Rural Washington.

Published in:

Nutrients, 2023, v. 15, n. 22, p. 4851, doi. 10.3390/nu15224851

By:

Sharkey, Joseph R.;
Smith, Andra

Publication type:

Article

Bridging the Affordability between Battery-Supported Electric Cooking and Conventional Cooking Fuel.

Published in:

Energies (19961073), 2022, v. 15, n. 24, p. 9549, doi. 10.3390/en15249549

By:

Keddar, Shafiqa;
Strachan, Scott;
Galloway, Stuart

Publication type:

Article

Electric Cooking Diary in Bangladesh: Energy Requirement, Cost of Cooking Fuel, Prospects, and Challenges.

Published in:

Energies (19961073), 2021, v. 14, n. 21, p. 6910, doi. 10.3390/en14216910

By:

Saha, Avijit;
Razzak, Md. Abdur;
Khan, M. Rezwan

Publication type:

Article

Uncommon Cooking Technologies at Two Prehistoric Sites in South-Central Texas.

Published in:

Plains Anthropologist, 2011, v. 56, n. 219, p. 285, doi. 10.1179/pan.2011.021

By:

Turpin, Jeff P.

Publication type:

Article

Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (Brassica olearacea L. var. Italica Plenck), Carrots (Daucus carota subsp. Sativus), and Red Peppers (Capsicum annuum L. cv. Kapya).

Published in:

Foods, 2024, v. 13, n. 21, p. 3459, doi. 10.3390/foods13213459

By:

Çavuşoğlu Kaplan, Gönül;
Fıratlıgil, Ebru

Publication type:

Article

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat.

Published in:

Foods, 2021, v. 10, n. 11, p. 2543, doi. 10.3390/foods10112543

By:

Zou, Shuping;
Wang, Lijuan;
Wang, Aili;
Zhang, Qian;
Li, Zaigui;
Qiu, Ju

Publication type:

Article

COOKING AND COOKBOOKS IN NINETEENTH-CENTURY FINLAND: CHANGES IN COOKING METHODS, RECIPE WRITING, AND FOOD TEXTUALIZATION.

Published in:

Journal of Finnish Studies, 2016, v. 19, n. 1, p. 85, doi. 10.5406/28315081.19.1.06

By:

Knuuttila, Maarit

Publication type:

Article

Effect of various cooking methods on the proximate composition and nutrient contents of different rice varieties grown in Nigeria.

Published in:

International Food Research Journal, 2018, v. 25, n. 2, p. 747

By:

Otemuyiwa, I. O.;
Falade, O. S.;
Adewusi, S. R. A.

Publication type:

Article

Frequency of Convenience Cooking Product Use Is Associated with Cooking Confidence, Creativity, and Markers of Vegetable Intake.

Published in:

Nutrients, 2023, v. 15, n. 4, p. 966, doi. 10.3390/nu15040966

By:

Brasington, Natasha;
Bucher, Tamara;
Beckett, Emma L.

Publication type:

Article

Correlations between Self-Reported Cooking Confidence and Creativity and Use of Convenience Cooking Products in an Australian Cohort.

Published in:

Nutrients, 2021, v. 13, n. 5, p. 1724, doi. 10.3390/nu13051724

By:

Brasington, Natasha;
Jones, Patrice;
Bucher, Tamara;
Beckett, Emma L.;
Lara, Jose

Publication type:

Article

Create Our Own Kai: A Randomised Control Trial of a Cooking Intervention with Group Interview Insights into Adolescent Cooking Behaviours.

Published in:

Nutrients, 2020, v. 12, n. 3, p. 796, doi. 10.3390/nu12030796

By:

Kuroko, Sarahmarie;
Black, Katherine;
Chryssidis, Themis;
Finigan, Rosie;
Hann, Callum;
Haszard, Jillian;
Jackson, Rosalie;
Mahn, Katherine;
Robinson, Caleb;
Thomson, Carla;
Toldi, Olivia;
Scullion, Nicholas;
Skidmore, Paula

Publication type:

Article

American Measurement: Refining Cups and Spoons for Scientific Cooking in the Late 19th-Early 20th Century.

Published in:

Journal of Agricultural & Food Information, 2010, v. 11, n. 1, p. 16, doi. 10.1080/10496500903436326

By:

Duran, Nancy;
Jaros, Joe

Publication type:

Article

Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.).

Published in:

Potato Research, 2025, v. 68, n. 2, p. 2027, doi. 10.1007/s11540-024-09821-1

By:

Uslu, Dilek Yaprak;
Coruk, Katibe Sinem;
Baltacioğlu, Hande;
Tangüler, Hasan

Publication type:

Article

The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets.

Published in:

Processes, 2024, v. 12, n. 10, p. 2114, doi. 10.3390/pr12102114

By:

Ahmed, Isam A. Mohamed;
Al-Juhaimi, Fahad Y.;
Özcan, Mehmet Musa;
Uslu, Nurhan;
Karrar, Emad

Publication type:

Article

Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white-brined cheese.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 576, doi. 10.1111/1471-0307.12305

By:

Shabani, Jahanbakhsh;
Sarfarazi, Messiah;
Mirzaei, Habibollah;
Jafari, Seid Mahdi

Publication type:

Article

Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012).

Published in:

Songklanakarin Journal of Science & Technology, 2014, v. 36, n. 3, p. 283

By:

Konwatchara, Thapanan;
Ahromrit, Araya

Publication type:

Article

Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.

Published in:

Atmospheric Chemistry & Physics Discussions, 2022, p. 1, doi. 10.5194/acp-2022-320

By:

Kai Song;
Song Guo;
Yuanzheng Gong;
Daqi Lv;
Yuan Zhang;
Zichao Wan;
Tianyu Li;
Wenfei Zhu;
Hui Wang;
Ying Yu;
Rui Tan;
Ruizhe Shen;
Sihua Lu;
Shuangde Li;
Yunfa Chen;
Min Hu

Publication type:

Article

Development of Children's Creative Cooking Education Program Integrated with Online and Offline Using Cooking Videos.

Published in:

Indian Journal of Public Health Research & Development, 2018, v. 9, n. 8, p. 700, doi. 10.5958/0976-5506.2018.00815.X

By:

Hyoung Jai Kim;
Hye Joung Hyun;
Hyun Chul Jeong

Publication type:

Article

Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 8, p. 872, doi. 10.1080/10498850.2022.2108360

By:

Ceylan, Afsin;
Gokoglu, Nalan

Publication type:

Article

Color, Cooking Loss and Textural Properties of Patties as Affected by Catfish Belly Flap Mince Size and Cooking Method.

Published in:

Journal of Aquatic Food Product Technology, 2007, v. 16, n. 1, p. 19, doi. 10.1300/J030v16n01_03

By:

Kim, Jin M.;
Green, Bartholomew

Publication type:

Article

Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle.

Published in:

Grasas y Aceites, 2018, v. 69, n. 4, p. 1, doi. 10.3989/gya.0101181

By:

Özcan, A. Uzun;
Maskan, M.;
Bedir, M.;
Bozkurt, H.

Publication type:

Article

KLASİK VE VAKUM ALTINDA SPREYLENEREK PİŞİRME YÖNTEMLERİNİN AKİDE ŞEKERİNİN BAZI KALİTE KRİTERLERİ VE RAF ÖMRÜ ÜZERİNE ETKİSİ

Published in:

GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 431

By:

Demir, Mustafa Kürşat;
Elgün, Adem;
Avci, Ahmet

Publication type:

Article

Experimental investigation of a solar cooking system inhibiting closed airtight cooking pot and evacuated tube collector for the preparation of Indian cuisine items.

Published in:

Environment, Development & Sustainability, 2021, v. 23, n. 3, p. 3164, doi. 10.1007/s10668-020-00711-3

By:

Chaudhary, Ranjan;
Yadav, Avadhesh

Publication type:

Article

An Analysis on the Influence of the Molecular Gastronomy on the Chinese Cooking Development.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 191, doi. 10.1080/15428052.2015.1102784

By:

Wang, Huiyong;
Wang, Jianming

Publication type:

Article

Solar Resource and Energy Demand for Autonomous Solar Cooking Photovoltaic Systems in Kenya and Rwanda †.

Published in:

Solar, 2023, v. 3, n. 3, p. 487, doi. 10.3390/solar3030027

By:

Cardoso, João P.;
Couto, António;
Costa, Paula A.;
Rodrigues, Carlos;
Facão, Jorge;
Loureiro, David;
Wambugu, Anne;
Banda, Sandra;
Da Silva, Izael;
Simões, Teresa

Publication type:

Article

Analysis of cooking recipes written in Japanese and motion planning for cooking robot.

Published in:

ROBOMECH Journal, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s40648-021-00204-6

By:

Inagawa, Masahiro;
Takei, Toshinobu;
Imanishi, Etsujiro

Publication type:

Article

Energy-efficient cooking methods.

Published in:

Energy Efficiency (1570646X), 2013, v. 6, n. 1, p. 163, doi. 10.1007/s12053-012-9173-7

By:

De, Dilip;
Shawhatsu, Nathaniel;
De, Narendra;
Ajaeroh, Mathias

Publication type:

Article

Development and utilization of functional KASP markers to improve rice eating and cooking quality through MAS breeding.

Published in:

Euphytica, 2019, v. 215, n. 4, p. N.PAG, doi. 10.1007/s10681-019-2392-7

By:

Yang, Guili;
Chen, Siping;
Chen, Likai;
Gao, Weiwei;
Huang, Yuting;
Huang, Cuihong;
Zhou, Danhua;
Wang, Jiafeng;
Liu, Yongzhu;
Huang, Ming;
Xiao, Wuming;
Wang, Hui;
Guo, Tao;
Chen, Zhiqiang

Publication type:

Article

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758).

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2008, v. 86, n. 3, p. 163, doi. 10.1016/j.fbp.2007.10.004

By:

Türkkan, A. U.;
CakIi, S.;
Kilinc, B.

Publication type:

Article

昭和30年代前半の「栄養と料理」に掲載された夕食献立の献立構成と料理の特徴 ―昭和50年代前半との比較―.

Published in:

Journal of Home Economics of Japan, 2023, v. 74, n. 7, p. 394, doi. 10.11428/jhej.74.394

By:

森久瞳;
木村留美;
杉山寿美

Publication type:

Article

COOKING ON SLOVENE NATIONAL TELEVISION DURING SOCIALISM: AN OVERVIEW OF COOKING PROGRAMMES FROM 1960 TO 1990.

Published in:

Družboslovne Razprave, 2015, v. 31, n. 79, p. 27

By:

Tominc, Ana

Publication type:

Article

EFFECT OF DIFFERENT COOKING METHODS ON PHYSICO-CHEMICAL AND NUTRITIONAL PROPERTIES OF INDIAN MACKEREL (RASTRELLIGER KANAGURATA).

Published in:

Journal of Experimental Zoology India, 2020, v. 23, p. 953

By:

Gaurat, P. V.;
Koli, J. M.;
Bhosale, B. P.;
Sonavane, A. E.;
Sharangdher, M. T.;
Shinde, V. V.;
Shingare, P. E.;
Swami, S. B.

Publication type:

Article

EFFECT OF DIFFERENT CONCENTRATIONS OF SODA, PRE-SOAKING MEDIA AND COOKING METHODS ON COOKING AND REELING PARAMETERS OF MUGA COCOONS IN AUTUMN CROP.

Published in:

Journal of Experimental Zoology India, 2018, v. 21, n. 1, p. 295

By:

Lalrammawia;
Khanikor, D. P.;
Singha, Th. A.;
Deka, M. K.;
Phukan, S. N.

Publication type:

Article

Effect of Fuels on Cooking Fume Emissions.

Published in:

Indoor & Built Environment, 2011, v. 20, n. 5, p. 555, doi. 10.1177/1420326X11409462

By:

To, W.M.;
Yeung, L.L.

Publication type:

Article

Energy performance, safety and durability of charcoal cooking stoves commonly used in West Africa: Benin case study.

Published in:

AIMS Energy, 2021, v. 9, n. 1, p. 68, doi. 10.3934/energy.2021005

By:

Ekouedjen, Evrard Karol;
Fagbemi, Latif Adéniyi;
Junior, Stephen;
Bakounoure, Zannou-Tchoko Jihane

Publication type:

Article

Repeatedly Heating Cooking Oil among Food Premise Operators in Bukit Mertajam, Pulau Pinang and Determination of Peroxide in Cooking Oil.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2018, v. 14, n. SP2, p. 37

By:

Aziz, Adriana Abdul;
Elias, Saliza Mohd;
Sabran, Mohd Redzwan

Publication type:

Article

Microwave cooking increases sulforaphane level in broccoli.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 4, p. 2052, doi. 10.1002/fsn3.1493

By:

Lu, Yingjian;
Pang, Xinyi;
Yang, Tianbao

Publication type:

Article

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 2, p. 965, doi. 10.1002/fsn3.1377

By:

Thuengtung, Sukanya;
Ogawa, Yukiharu

Publication type:

Article

Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout ( Oncorhynchus mykiss).

Published in:

Food Science & Nutrition, 2017, v. 5, n. 6, p. 1195, doi. 10.1002/fsn3.512

By:

Flaskerud, Katrina;
Raatz, Susan;
Bukowski, Michael;
Johnson, LuAnn;
Picklo, Matthew;
Golovko, Mikhail;
Brose, Stephen;
Ali, Ashrifa;
Cleveland, Beth

Publication type:

Article

Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 3, p. 827, doi. 10.1002/fsn3.469

By:

Rondanelli, Mariangela;
Daglia, Maria;
Meneghini, Silvia;
Di Lorenzo, Arianna;
Peroni, Gabriella;
Faliva, Milena Anna;
Perna, Simone

Publication type:

Article