Investigation of the Effects of Steam Injection on Equilibrium Products and Thermodynamic Properties of Diesel and Biodiesel Fuels by Jean Paul Gram Shou, Marcel Obounou, Timoléon Crépin Kofané, Mahamat Hassane Babikir

“…The effects of steam injection on combustion products and thermodynamic properties of diesel fuel, soybean oil-based biodiesel (NBD), and waste cooking oil biodiesel (WCOB) are examined in this study by considering the chemical equilibrium. …”
Get full text

Revealing Conditions of Detailed Water Usage, Daily Life Water Quality, and Awareness Related to Waste Water at Urban Kampung in Indonesia by Toshiyuki Shimizu, Taishi Yazawa, Sri Maryati, Nyimas Suryani, Atsushi Ichiki

“…Identifying water sources by end-use revealed that residents mainly used bottled water for drinking and cooking. Since Escherichia coli was detected in many wells, it is not recommended that residents drink well water without disinfection. …”
Get full text

Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil by Myung Il Kim, Jong-Bae Baek, Mi Jeong Lee

“…It emphasizes the importance of monitoring acid value and implementing temperature control measures to enhance safety in food manufacturing and cooking processes.…”
Get full text

Stability and Change in Fatty Acids Composition of Soybean, Corn, and Sunflower Oils during the Heating Process by Ammar Cherif, Amor Slama

“…This work has been undertaken to investigate the effect of heat treatment on the edible oils (soybean, sunflower, and corn) used in frying and cooking, in particular on the fatty acid composition. …”
Get full text

Continuous Monitoring Analysis of Rice Quality in Southern China Based on Random Forest by Lin Lu, Bo Zeng, Shihua Yang, Mingxue Chen, Yonghong Yu

“…General quality indexes of rice in southern China from 2011 to 2020 were determined, including processing quality (brown rice yield, milled rice recovery, head rice yield), appearance quality (grain length, length-width ratio, chalky rice percentage, chalkiness degree, transparency), and cooking quality (alkali spreading value, gel consistency, amylose). …”
Get full text

The Place of Women in Environmental Management and Sustainability in Nigeria by Umezurike J. Ezugwu, Enyimba Maduka, Emmanuel E. Etta, Samuel Aloysius Ekanem, Ushie Thomas Egaga

“…Our strategy in dealing with this issue of negligence would be to expose the misconception that women have little or nothing to contribute in environmental management beside biological reproductive roles, and activities such as cooking, washing, fetching firewood and nursing of children. …”
Get full text

Air pollution and health in Eastern India: Findings from a primary survey conducted in West Bengal and Jharkhand by Arup Halder, Aditi Kundu, Arunava Ghoshal

“…More than half of the respondents used liquified petroleum gas as their primary cooking fuel. At least 12% of the respondents use cooking fuel, which is attributed to the generation of unhealthy smoke. …”
Get full text

Preparation Methods and Perceived Risk of Foodborne Illness Among Consumers of Prepackaged Frozen Vegetables – United States, September 2022 by Michelle Canning, Michael Ablan, Tamara N. Crawford, Amanda Conrad, Alexandra Busbee, Misha Robyn, Katherine E. Marshall

“…Many frozen vegetables are intended to be consumed after cooking. However, data on consumer behavior are sparse. …”
Get full text

Preferences for Using the Quick Response Code Indonesia Standard (QRIS) Payment Method for Accounting Education Students at Universitas Muhammadiyah Surakarta by Aprilia Ayu Lestari, Surya Jatmika

“…The results showed that students of the Accounting Education Study Program tend to choose QRIS to meet their daily needs, such as buying food, clothing, skin care products, boarding house equipment, and cooking ingredients. They consider QRIS as a better payment tool because of the convenience, speed, and practicality factors. …”
Get full text

The Effect Of Andaliman Fruit (Zanthoxylum Acanthopodium) Extract On Oxidative Stress In The Pancreas Of Rats (Ratus Norvegicus) Induced By D-Galactose by Felix Hartanto, Chrismis Novalinda Ginting, Linda Chiuman

“…Andaliman fruit is a native plant of Sumatra which is often used as a cooking spice. This plant contains a lot of flavonoid substances that function as antioxidative, anti-inflammatory, antimutagenic and anticarcinogenic. …”
Get full text

The 2017-2023 excavation campaigns in the Middle Bronze Age nuraghe and settlement of Tanca Manna (Nuoro) by Maurizio Cattani, Rossana Conti, Florencia Debandi, Demis Murgia

“…The study confirms the unique characters of the site, notably the presence of rectangular huts with complex internal layouts, such as partition walls, horizontal slab-built flatbeds, and centrally positioned cooking features. The construction technique is made of large stones to form the perimeter walls and incorporates the natural rock. …”
Get full text

COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE by Reza Widyasaputra, Elvira Syamsir, Slamet Budijanto

“…Although, this process could reduce the cooking time and improve the texture of black rice. …”
Get full text

Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours by Gülşah Çalışkan Koç, Ravi Pandiselvam

“…The lowest (10.56 ± 1.83%) and highest (13.71 ± 0.83%) cooking loss values were observed from oat flour and quinoa flour erişte samples, respectively. …”
Get full text

Epidemic dropsy: A mimic of scleroderma? by Anupam Wakhlu, Rasmi Ranjan Sahoo

“…The “toxic oil syndrome” reported from Spain caused an outbreak of a scleroderma-like illness and was caused by ingestion of contaminated rapeseed cooking oil. Epidemic dropsy is caused by ingestion of mustard oil contaminated with the oil of Argemone mexicana. …”
Get full text

Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil by Ayodeji Osmund Falade, Ganiyu Oboh

“…Hence, thermal oxidation induced lipid peroxidation and caused changes in the physicochemical properties and carotenoid contents of arachis oil, thereby reducing its nutritive value and health benefit. Therefore, cooking and frying with arachis oil for a long period might not be appropriate as this might lead to a loss of significant amount of the insignificant β-carotene in arachis oil.…”
Get full text

Nutritional Health Perspective of Natto: A Critical Review by Muhammad Afzaal, Farhan Saeed, Fakhar Islam, Huda Ateeq, Aasma Asghar, Yasir Abbas Shah, Chigozie E. Ofoedu, James S. Chacha

“…Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period. …”
Get full text

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages by Juan Wu, Yu Cheng, Ying Dong

“…However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages. …”
Get full text

Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken by Wahyu Subagio Saputro, Muhammad Arif Darmawan, Pramita Nindya Saraswati, Aan Andri Yano, Novi Akhirini, Wahyu Setyono, Wara Pratitis Sabar Suprayogi

“…The results showed significant differences (P<0.05) in the physical attributes (cooking loss, water holding capacity) and chemical properties (fat content) but the collagen and protein content did not differ significantly (P>0.05). …”
Get full text

Risk assessment of chemical substances of safety concern generated in processed meats by Mónica Flores, Leticia Mora, Milagro Reig, Fidel Toldrá

“…Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the oxidation of lipids and proteins, Maillard reaction products like acrylamide and carboxymethyl lysine, and amines that can be generated and accumulated in fermented meats. …”
Get full text

Migration of Two Synthetic Phenolic Antioxidants and Their Degradation Products from Wheat Straw-Based Plastic Lunch Boxes by WANG Jinxin, LIANG Yingyin, ZHONG Huaining, HU Changying

“…Repeated microwaving, cooking and freezing of straw-based plastic lunch boxes might affect (or even slightly increase) the release of some compounds, but their concentrations remained relatively low and tended to decrease with increasing number of repeated cycles, and even the migration of the compounds became negligible after several consecutive applications. …”
Get full text