Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains by Mirosław Krzyśko, Waldemar Wołyński, Marek Domin, Zofia Hanusz, Leszek Rydzak, Łukasz Smaga, Andrzej Wojtyła

“…The study tested how the cooking process can change the dimensions of rice grains. …”
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Assessment of Protein Quality and Nutritional Characteristics of Commonly Consumed Pulses in the Caribbean Diet by Different In Vitro Assays by Daniel J. Thomas, Zhanhui Lu, Yolanda Brummer, Yan Zhu, Ronghua Liu, Lili Mats, Rong Tsao, D. Dan Ramdath, Matthew G. Nosworthy

“…Cooking modified pulse starch profiles by increasing total digestible starch. …”
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Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice by Chinnatat Piyawanitpong, Nantawan Therdthai, Wannasawat Ratphitagsanti

“…Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming. This study aimed at decreasing cooking time by changing rice properties using superheated steam treatment. …”
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Keeping Food Safe: Choosing and Using Food Thermometers in Homes by Claudia L. Peñuela, Amy Simonne, Isabel Valentin-Oquendo

“…Proper cooking of foods to safe internal temperatures is one of the most effective ways to prevent foodborne illnesses. …”
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Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre by Nawar A.A. Al-Ghabawi, Aum El-Bashar H.J. Al-Mossawi

“…As well as the physical characteristics, which included water holding capacity, loss by dissolving, loss by cooking, shrinkage by diameter, cooking yield, retained moisture, and retained fat. …”
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Keeping Food Safe: Special Tips for Potluck Parties by Claudia Peñuela, Amarat Simonne

“…To decrease your risk of foodborne illness, itis very important to follow the “two-hour rule” and refrigerate all prepared foods within two hours of purchasing or cooking. Read this 2-page fact sheet for more potluck food safety tips. …”
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Keeping Food Safe: Choosing and Using Food Thermometers in Homes by Claudia L. Peñuela, Amy Simonne, Isabel Valentin-Oquendo

“…Proper cooking of foods to safe internal temperatures is one of the most effective ways to prevent foodborne illnesses. …”
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Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods by H. G. N. Dewangani, B. M. Jayawardena, N. V. Chandrasekara, H. D. S. P. Wijayagunaratne

“…In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. …”
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Household Solid Fuel Use and Associated Factors in Somaliland: A Multilevel Analysis of Data From 2020 Somaliland Demographic and Health Survey by Mustafe Abdillahi Ali, Abdirizak Hassan Abokor, Omer Adam Farih, Hodo Abdikarim, Abdirashid M Yousuf, Abdisalam Hassan Muse

“…Our analysis reveals that a staggering 97.2% of households rely on solid fuels like wood and charcoal for cooking, with only 2.8% utilizing clean energy sources. …”
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Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta by Keshavdeep Bawa, Arashdeep Singh, Jaswinder Kaur Brar, Vijay Kumar Reddy Surasani, Ravi Pandiselvam

“…Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. …”
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Shopping for Health: A Menu for One by Morgan Denhard, Wendy Dahl

“…In today’s busy world, many Americans find themselves cooking meals for one. Older adults and college students alike face the challenge of making meal preparation a priority when no one else is depending on them to create a balanced meal. …”
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Keeping Food Safe: Special Tips for Potluck Parties by Claudia Peñuela, Amarat Simonne

“…To decrease your risk of foodborne illness, itis very important to follow the “two-hour rule” and refrigerate all prepared foods within two hours of purchasing or cooking. Read this 2-page fact sheet for more potluck food safety tips. …”
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MWCNT/SiO2 Hybrid Nano‐PCM for Ultrafast Solar Cookers: An Experimental Study by T. Sathish, Jayant Giri, R. Saravanan, Zafar Said, Moaz Al‐lehaibi

“…Notably, the cooking time was halved, from 36.3 min to just 18 min, demonstrating the ultrafast capabilities of the solar cooker. …”
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Shopping for Health: A Menu for One by Morgan Denhard, Wendy Dahl

“…In today’s busy world, many Americans find themselves cooking meals for one. Older adults and college students alike face the challenge of making meal preparation a priority when no one else is depending on them to create a balanced meal. …”
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Le cru de l’écrit ou les archives de la sauvagerie by Alice Delmotte-Halter

“…In this article I will try to understand the principles of her practice as a writer and her thoughts about writing by studying Osnabrück. Is writing cooking? Cooking and sewing practices, the former closer to Cixous’ writing (that sizzles) than the latter, appear as writing’s conceptual metaphors, themes that are clearly visible in the manuscripts but which later re-writing tends to erase. …”
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Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance by Yutaka Yano, Yoshihiro Murata, Mutsuo Taniguchi, Fumino Okutani, Masahiro Yamaguchi, Hideto Kaba

“…We have observed changes in body reactions during cooking, which is one of the treatment modalities used in occupational therapy. …”
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Pemanfaatan Limbah Tandan Kosong Kelapa Sawit dan Kulit Jagung Manis menjadi Kertas Karton menggunakan Metode Organosolv by Cindi Ramayanti, Winda Febrina Sari, Mustain, Erika Dwi Oktaviani, Apri Mujiyanti

“…This research aims to obtain optimum conditions from variations in the ratio of raw materials and cooking process solutions and to obtain cardboard paper quality under SNI 0123:2008. …”
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Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta by Sogand Alizadeh, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Shiva Tahriri

“…The amylose leach out in the cooking water of all amaranth pasta ranged from 2.03 g to 3.38 g/100 g which was lower than that of the control (4.95 g/100 g). …”
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Enhanced Carbon Neutral and Performance Characteristics Cookstove for Energy Sustainability by Samson Kolawole Fasogbon, Emmanuel Segun Durowoju, Theophilus Chibuzo Uzoh, Kubiat Edeheudim George, Mark Onons Ikhifa, Timilehin Daniel Adegoke, Ibrahim Ademola Fetuga

“… Open fire cooking, which consists of either three stones arrangement in a triangular shape or iron three legs fabricated stove (Adogan), is a common way of cooking in developing and underdeveloped countries. …”
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Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study by Hong-Yan Yan, Shao-Bing Zhang

“…The results revealed that the addition of each emulsion gel reduced cooking loss and improved the textural properties of the sausages in a dose-dependent manner. …”
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