Effect and Underlying Mechanism of Ultrasonic Pretreatment on the Quality of Fresh Fish Vermicelli by WANG Xiaoyun, GAO Xia, YOU Juan, YIN Tao, LIU Ru

“…The effects of ultrasonic pretreatment at different powers (120, 150, 180, 240 and 300 W) for different periods (5, 10, 15, 20 and 25 min) on the cooking quality, sensory quality and texture characteristics of fresh fish vermicelli were explored. …”
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Guest Editorial: The Gig Economy and Women Workers in the Middle East by Stella Morgana

“…Instead, platforms - in some instances - have become vectors of formalisation instead of leading only to informality, such as in the case of taxi driving app and home cooking/food delivery, where apps have enhanced more regulation as formality was not the norm before. …”
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A Preference-Oriented Multi-Criteria Decision Model for Stunting-Prevention Food Basket Ranking using AHP-TOPSIS by Alvin Muhammad ‘Ainul Yaqin, Mifthahul Janna Rosyid, Vridayani Anggi Leksono, Amanda Dwi Wantira

“…The evaluation's findings were as follows: nutritional value (27%) was the most significant factor, knowledge of the food ingredients (18%), variety of foods made from the food ingredients (17%), ease of preparation, cooking, and storage (15%), cost (12%), and child preference (11%). …”
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Effect of Amaranth-Containing Dietary Intervention in Improving Hemoglobin Concentration: A Systematic Review and Meta-Analysis by Mekdes Tigistu Yilma, Aberash Eifa, Mehretu Belayneh, Alemselam Zebdewos Orsango

“…This suggests the need for research on the impact of different cooking methods on iron bioavailability, phytic iron ratio, and intervention effects across different populations.Systematic Review RegistrationIdentifier PROSPERO CRD42023476402.…”
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Examining the Carbon Footprint of Conferences with an Emphasis on Energy Consumption and Catering by Viktoria Mannheim, Judit Lovasné Avató

“…The meals were examined by connecting the stages of preparation, cooking, consumption and end-of-life cycle as a cradle-to-grave analysis. …”
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Community-based education using tempeh nugget modules to increase plant-based protein consumption in preventing stunting by Susianto Susianto, Mamlukah Mamlukah

“…The research instrument consisted of a questionnaire with five main sections: demographic data (age, education, employment, number of children, family income), knowledge about plant-based foods (definition, sources, benefits, and their role in preventing stunting), attitudes toward plant-based consumption (confidence, willingness to try tempeh, and perception of food variety), plant-based consumption behavior (frequency, processing method, and frequency of cooking tempeh), and acceptance of tempeh nuggets (interest, taste assessment, routine consumption plan, and perception of benefits). …”
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Les bois et les objets composites (bois-métal) de la fouille du parking Anatole France à Tours (Indre-et-Loire) by Pierre Mille, Agnès Couderc, Nicolas Fouillet, Bertrand Moine, Françoise Yvernault

“…They come from a ditch that drains calibrated intakes originating from domestic areas on both sides of the street Ragueneau.It may be noted that the impressive series of instruments and cooking utensils for the conservation and consumption of food including a collection of table trenchers is completely unparalled.Among the domestic effects and pharmacopoeia, the imposing series of combs will enable a precise date for the context of this discovery. …”
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Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky by Iva Kučerová, Štěpán Marek, Jan Banout

“…Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg·kg−1), weight loss during cooking (%), water holding capacity (%), colour (L,a,b), and crude fat content (%). …”
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An Overview of Energy Recovery from Local Slaughterhouse-Based Gallus gallus domesticus Greasy Residues and Latest Applications by Zacharie Merlin Ayissi, Alain Fokoua Fongain, Leonel Tsafack Dongmo, Hossain Nazia, Rhiad Alloune, Innocent Ndoh Mbue, Ruben Mouangue

“…It has been observed that, for 1000 g of fat waste, it is possible to extract by cooking 507.807 g of oil, or an extraction yield of 51%. …”
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The Food Resources and Kitchen Skills intervention: Protocol of a randomized controlled trial. by Armando Peña, Emily Dawkins, Mariah Adams, Lyndsi R Moser, Amy Carter, Rebecca L Rivera, Deanna Reinoso, Wanzhu Tu, Richard J Holden, Daniel O Clark

“…The (FoRKS, N = 100) intervention integrates hypertension self-management education and support (SMES) with a home-delivered ingredient kit and cooking skills program (16 weeks). Enhanced Usual Care (EUC, N = 100) includes usual care services by the FQHC network, SMES classes (separate from FoRKS), and grocery assistance. …”
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KARAKTERISTIK DAN MOTIVASI WISATAWAN NUSANTARA BERWISATA KULINER DI UBUD, BALI by Ni Putu Intan Diah Angreni, NMS. Wijaya, W. Citra Juwitasari

“…These can include food tours, cooking classes, food festivals and interactions with local communities, all of which can increase a destination's appeal. …”
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Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty by Carla Matos, Manuela M. Moreira, Hélio Loureiro, Lígia Rebelo Gomes

“…The use of additives can help to prevent food waste if they can overcome the problem of the limited supply of natural ingredients, increase the shelf life of food, and simplify cooking procedures. Therefore, the demystification of food additives, as well as their importance and uses, will help to increase consumers’ consciousness and enable them to make informed choices. …”
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A Comparative Evaluation of Carcass Quality, Nutritional Value, and Consumer Preference of Oreochromis niloticus from Two Impoundments with Different Pollution Levels in Zimbabwe by Vimbai R. Hamandishe, Petronella T. Saidi, Venancio E. Imbayarwo-Chikosi, Tamuka Nhiwatiwa

“…No statistical differences were observed on fillet cooking losses, cooked fish sensory parameters, and acceptability. …”
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Analysis of Household Daily Water Consumption Dynamics in the Tropical Environment by Timothy O. Ogunbode, Victor O. Oyebamiji, Olumide A. Oluwole, John A. Akande

“…The factors in descending order were (i) closeness to water source; (ii) night time baths; (iii) household cooking; (iv) Sunday activities; (v) water demands of the dry season; (vi) morning time water use; (vii) household size; (viii) respondents’ attitude; (ix) water availability in the dry season; (x) break in water flow; (xi) social events; and (xii) source of water. …”
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There are no Foodstuffs in Grocery Stores, Everything is Very Difficult to Obtain: Women’s Everyday Life in the Provincial Soviet City in the 1950-1960s by Natalia L. Pushkareva, Irina V. Bogdashina

“…The authors have explored alimentary practices (obtaining, preparing, cooking, consuming foodstuffs) in the context of gender relations, social history of women and everyday life of women in non-capital cities of the USSR in the late 1950s - early 1960s. …”
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THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT by Siti Hanifah Khairun Nisa, Mohammad Djali, Yana Cahyana

“…The tannin is due to the unstable or too high cooking temperature. Based on the results of the texture test, found that the L2G2 treatment (4% salt solution, 20% gelatin) was closest to the commercial texture, while based on the organoleptic test, the L3G1 treatment (6% salt solution, 18% gelatin) had the highest value by the panellists.…”
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The Global Assessment of Oilseed Brassica Crop Species Yield, Yield Stability and the Underlying Genetics by Jaco D. Zandberg, Cassandria T. Fernandez, Monica F. Danilevicz, William J. W. Thomas, David Edwards, Jacqueline Batley

“…The drastic increase in global yield of <i>B. napus</i> is largely due to the demand for a stable source of cooking oil. Furthermore, with the adoption of highly efficient farming techniques, yield enhancement programs, breeding programs, the integration of high-throughput phenotyping technology and establishing the underlying genetics, <i>B. napus</i> yields have increased by >450 fold since 1978. …”
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Development of reed-based cellulose aerogel: a sustainable solution for crude oil spill clean-up by Huong Le Thi Thanh, An Tran Nguyen Minh, Hoang Tran Huu

“…After a two-stage HP bleaching sequence, the highest cellulose content achieved was 27.2%, with 80% ISO brightness and 1% ash content under mild Kraft pulping conditions of 30% sulfidity, 20% active alkali (AA), sustained cooking at 165°C for 3 h, and a liquor-to-reed ratio of 8 : 1. …”
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Effects of Antifreeze Proteins on the Quality of Frozen Pork by LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan

“…Addition of AFP at 0.3 mg/mL had the highest cryoprotective effect on the cooking loss, thawing loss and color characteristics of pork during frozen storage, followed by AFP at 0.2 mg/mL and alginate at 4 mg/mL. …”
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Research on a new process of reconstituted landess goose steak by Saisai Zhang, Hanrui Wang, SiYuan Li, Junjie Zhang, Linwu Zhuang, Shengfu Li

“…The study examined the effects of compound enzyme quantity, tumbling duration, and molding time on the quality of the reconstituted goose cutlets, utilizing bonding strength, cooking loss rate, color, chewability, adhesiveness, and sensory evaluation as key metrics. …”
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