Ackee Growing in the Florida Home Landscape by Jonathan H. Crane, Carlos F. Balerdi

“…Balerdi, provides information about this fruit which is a common ingredient in Jamaican cooking, but which is not recommended for home landscape use due to the fact that the fruit is extremely poisonous when it is under-developed or over-ripe. …”
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Raising Healthy Children: Age Five by Claire Marie Fassett, Karla P Shelnutt

“…This new 5-page fact sheet discusses nutrition, eating behaviors, healthy food options, cooking activities, and physical activity. Written by Claire Marie Fassett and Karla P. …”
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Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants by Jun-Bok Lee, Ki-Hyun Kim, Heung-Joo Kim, Seog-Ju Cho, Kweon Jung, Shin-Do Kim

“…The emission patterns of PM for these five restaurants were compared after having been sorted into the main meat types used for cooking: beef (B), chicken (C), intestines (I), and pork (P: two sites). …”
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Drivers of the Sustainability Performance of Induction Stove Conversion Program in Indonesia by Retno Wulan Damayanti, Silvia Dhea Safira, Pringgo Widyo Laksono, Haryono Setiadi, Nisa Aqilla Ellenahaya Entifar

“…While LPG is considered a clean cooking fuel by the World Health Organization due to its low PM2.5 emissions, this program aims to further reduce CO2 emissions from cooking activities, aligning with Indonesia's clean energy transition and 2060 Net Zero Emission goals. …”
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Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat by Svetlana Merenkova, Oksana Zinina, Olga Loretts, Olga Neverova, Pavel Sharaviev

“…The control and experimental samples were analyzed for: pH, water binding capacity (WBC), water holding capacity (WHC), cooking loss, as well as physicochemical and rheological properties. …”
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Sources of polycyclic aromatic hydrocarbons exposure and their effects on glycolipid metabolism in pregnant women and their newborn in Haikou City, China by Xiaomei Cheng, Haifeng Gao, Qiaojun Li, Naifan Zhang, Ying Lu

“…Factors such as proximity to roads, cooking fuel type, and dietary habits influenced PAH levels. …”
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Comparison of Nutritional and Meat Quality Characteristics between Two Primal Cuts from Aceh Cattle in Aceh Province, Indonesia by Hamny Sofyan, Aryani Sismin Satyaningtijas, Cece Sumantri, Etih Sudarnika, Srihadi Agungpriyono

“…The analysis of the physical quality of meat includes pH, meat color, fat color, cooking loss, water holding capacity, and WBSF value. …”
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Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory by Kun Zhuang, Zihan Zhang, Shuyou Shang, Kai Zheng, Xiaolong Zhou, Wenjing Huang, Yuehui Wang, Wenping Ding

“…The results regarding cooking quality and microstructure indicated that parboiling restricts starch dissolution during cooking, while the protein remains distributed within starch cell gaps. …”
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Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography by Zahra Zareshahrabadi, Robab Bahmyari, Hasti Nouraei, Hossein Khodadadi, Pouyan Mehryar, Fatemeh Asadian, Kamiar Zomorodian

“…Spices are one of the flavoring components of food in the cooking recipes of different nations that are used daily. …”
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Continuous Consumption of Reused Palm Oil Induced Hepatic Injury, Depletion of Glutathione Stores, and Modulation of Cytochrome P450 Profiles in Mice by Waranya Chatuphonprasert, Yollada Sriset, Kanokwan Jarukamjorn

“…Cooking oil deteriorates with repeated thermal exposure, resulting in appearance change and formation of oxygen radicals. …”
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Précarité alimentaire et pratiques informationnelles des étudiant·e·s by Céline Paganelli, Viviane Clavier

“…Based on a representative sample of these categories, 46 semi-structured interviews were conducted in order to determine the sources consulted, the objectives of the information searches, the link with food and cooking practices and the place of health. The results are discussed in the light of the concept of information poverty and lead to recommendations.…”
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Food Safety Tips for the Holiday Season by Soohyoun Ahn, Jessica A. Lepper, Keith R. Schneider

“… Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can make them ill if your turkey, ham, or home-prepared meat products are not properly handled. …”
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Application of Linear Programming in Profit Maximization (A Case Study of Crunches Fried Chicken at Miami Tours and Travel Hotel in Kabale District) by Tayebwa, Osbert

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Shopping for Health: Guide to Frozen Meals by Sarah A. Glenny, Wendy J. Dahl

“…Busy schedules, limited cooking space, or a lack of kitchen equipment may limit what you eat at meals. …”
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Shopping for Health: Guide to Frozen Meals by Sarah A. Glenny, Wendy J. Dahl

“…Busy schedules, limited cooking space, or a lack of kitchen equipment may limit what you eat at meals. …”
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Food Safety Tips for the Holiday Season by Soohyoun Ahn, Jessica A. Lepper, Keith R. Schneider

“… Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can make them ill if your turkey, ham, or home-prepared meat products are not properly handled. …”
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Designing and Testing of the Simple Box Solar Cooker for Domestic Use. by Turyamureba, Alphonse

“…The project aimed to construct and design a simple box solar cooker that can be used in homes to solve the problem of cooking and other domestic uses using locally available resources. …”
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Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage by Angeliki-Niki Kaloudi, Agori Karageorgou, Michael Goliomytis, Panagiotis Simitzis

“…Values for the lightness (L), shear force and cooking loss were similar among the experimental treatments (<i>p</i> > 0.05). …”
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The Influence of Rice Types and Boiling Time on Glycemic Index: An In Vivo Evaluation Using the ISO 2010 Method by Anna Vîrlan, Lidia Coșciug, Dinu Țurcanu, Rodica Siminiuc

“…This study highlights rice type and cooking time as critical factors influencing postprandial glycemic response. …”
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Prevalence of Active Trachoma and Associated Factors in Areka Town, South Ethiopia, 2018 by Melese Menta Alambo, Eyasu Alam Lake, Shimelash Bitew Workie, Addisu Yeshambel Wassie

“…Households without latrine (AOR = 6.88; 95% CI: 2.13–22.18), openly disposing domestically produced waste (AOR = 4.62; 95% CI: 2.41–8.83), cooking in the same room (AOR = 5.13; 95% CI: 2.21–11.88), and using the cooking room without a window (AOR = 2.28; 95% CI: 1.11–4.69) were more likely to have their children develop active trachoma. …”
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