Study on the performance and mechanism of aging asphalt with organic–inorganic composite rejuvenator by Benan Shu, Guodong Zeng, Leifeng Li, Maocong Zhu, Yunlong Ma

“…This work studied the performance effect and regeneration mechanism of the organic–inorganic composite rejuvenator (COWRGO) composed of waste cooking oil, waste rubber powder, and modified graphene oxide on aged asphalt. …”
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Exploring motivation, goals, facilitators, and barriers to adopt health behaviors at retirement age: a focus group study by Paula Collazo-Castiñeira, Rocío Rodríguez-Rey, Gisela I. Delfino, Alfonso J. Cruz-Jentoft, Eva Topinková, Peter J. M. Weijs, Josje D. Schoufour, Macarena Sánchez-Izquierdo

“…., intrinsic motivation in the enjoyment of the activity of exercise or cooking) and goals (intrinsic and extrinsic); except for the goal of health management, which presented both types of motivation, participants regulated intrinsic goals autonomously, and extrinsic ones with controlled motivation. …”
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The needs and prioritization of nutrition and dietary support for individuals with disabilities: an exploratory study by Jong Eun Park, Yu Jin Kim, So Young Kim, Jong Hyock Park

“…A substantial number identified “difficulty in purchasing ingredients, cooking, and preparing meals independently due to disability,” and “limited knowledge about nutrition and recipes necessary for maintaining a healthy and balanced diet” as the primary challenges in the dietary and nutritional management of this population. …”
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Maximizing japonica rice quality by high-pressure steam: Insights into improvement by Saadia Zainab, Xianqing Zhou, Yurong Zhang, Saira Tanweer, Tariq Mehmood

“…The research was carried out to optimize the cooking process based on the quality parameters of rice. …”
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Detection of Mechanically Recovered Poultry Meat (MRPM) in Traditional Egyptian Luncheon (Emulsion Type Sausage) by Mohamed Mai A., Zahran Dalia A., Kassem Gehan M.A., Emara M.M.T., Mansour N.M.

“…Addition of 10% MRPM to luncheon formulation could not be detected at different cooking temperatures. While the use of 30% or more MRPM to luncheon formulation, significantly changed technological properties and chemical composition of the product. …”
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The Effect of Chronic Inhouse Biomass Fuel Smoke Exposure on Coronary Slow Flow Phenomenon in Women Living in the Eastern Region of Turkey by Tayyar AKBULUT, Faysal SAYLIK

“…Objective: Biomass fuel (BMF) is still widely used in rural areas for cooking and heating worldwide. BMF smoke inhalation is a prominent cause of respiratory and cardiovascular disease. …”
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Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications by Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, Fereidoon Shahidi

“…The thermal processing of food (e.g., baking, cooking, grilling, roasting, and toasting) may lead to the formation of some highly hazardous PITs for humans and animals. …”
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VOC Emissions from a Rendering Plant and Evaluation for Removal of Pentanal by Oxidization Using Hydrogen Peroxide by Wen-Hsi Cheng, Chun-Hung Lin, Chung-Shin Yuan, Ken-Lin Chang

“…In a rendering plant, the cooking and drying processes are the main sources of odor emissions. …”
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Assessing the impacts of coal-to-electricity transition in China’s regional power system and “2 + 26” cities by Lei Zhu, Zhuang Liang, Lizhong Zhang, Wenjun Meng, Xing Yao, Bin Su, Shu Tao

“…We simulate the electric heating and cooking loads in the ''2 + 26'' cities and integrate them into a provincial power dispatch model to assess CtE’s influence. …”
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Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state by Tshegofatso Nhabe, Ntsoaki J. Malebo

“…IntroductionPoor food handling, improper cooking, and inadequate storage practices contribute to the spread of harmful pathogens, particularly in vulnerable environments such as old age homes. …”
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Sustainable charcoal production from rubber tree branches (Hevea brasiliensis) by Sairod Suriyan, Jiamrittiwong Prayut, Puangngernmak Nutdechatorn

“…Furthermore, it complies with Thai Community Product Standards for wood charcoal used for cooking. These results underscore the promising potential of rubber branches as a sustainable charcoal feedstock, addressing the critical issue of firewood scarcity through waste repurposing.…”
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Temperature and state-dependent electrical conductivity of soft biological tissue at hyperthermic temperatures by Junren Ran, Martin Ostoja-Starzewski

“…The model also accurately captures tissue change during slow cooking at a constant temperature, highlighting a state dependence. …”
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Schizophyllum commune Lipase Production on Pretreated Sugarcane Bagasse and Its Effectiveness by Yew Chee Kam, Siew Ling Hii, Cheryl Yan-Yi Sim, Lisa Gaik Ai Ong

“…Schizophyllum commune UTARA1 was used for lipase production under solid state fermentation (SSF) of sugarcane bagasse (SB) impregnated with used cooking oil medium. Pretreatments of steam, microwave, hydrochloric acid (HCl), sodium hydroxide (NaOH), and their combinations, such as steam-assisted HCl, steam-assisted NaOH, microwave-assisted HCl, and microwave-assisted NaOH, on the milled SB, were done prior to SSF to investigate their effects on lipase production via SSF. …”
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Rainwater Harvesting for Drought Disaster Prevention in Seraya Village, Karangasem Regency, Bali Province, Indonesia by Putu Doddy Heka Ardana, Tri Hayatining Pamungkas, I Gede Adi Alit Putra

“…Drought significantly affects food crop output, water scarcity, and reduced water availability for daily necessities, disrupting everyday activities like bathing, washing, and cooking. Seraya Village, situated in Karangasem Regency, Bali Province, frequently faces drought conditions. …”
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Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles by Ying-Quan Zhang, Ying Hui, Yuan Wang, Bo Zhang, Bo-Li Guo, Guo-Quan Zhang, Yi-Min Wei

“…The color, texture profile analysis of uncooked and cooked noodles, shrinkage ratio, and cooking quality of CDN were assessed. …”
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Creative Cuisine in The Mountains: Yörük Food Culture by Akdag Gürkan, Soylu Aykut Göktuğ

“…These dishes are usually cooked over an open fire and are seen as a reflection of the active and productive lifestyle of the Yörük people. …”
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Prevalence and economic costs of diarrheal illness among adult slum dwellers in Khulna City, Bangladesh by Faijan Bin Halim, Mohammed Ziaul Haider

“…Socioeconomic variables such as age (P < .001), to be married (P < .05), household income (P < .001), BMI (P < .001), and behavioral variables, such as hand washing (P < .001), awareness of diseases (P < .05), daily water consumption (P < .001), boiling water (P < .05), and household with latrines and piped sewer system (P < .001), were statistically significant associated with number of days of work missed due to diarrheal illness. Age (P < .05) and cooking food (P < .05) were associated with overall burden disease (direct and indirect costs). …”
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Classifying the Involvement of Men and Women in Climate Smart Agricultural Practices in Kayonza Sub-county by Turyasingura, Benson, Ayiga, Natal

“…It was found out that both men and women were involved in the planting of trees and crops on farms that are typically used for fruit, fodder. Improved cooking stoves, fisheries and aquaculture, pasture management and planting of plant tolerant verities were among the CSA practices. …”
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Classifying the Involvement of Men and Women in Climate Smart Agricultural Practices in Kayonza Sub-county, Kanungu District, Uganda by Benson, Turyasingura, Ayiga, Natal

“…It was found out that both men and women were involved in the planting of trees and crops on farms that are typically used for fruit, fodder. Improved cooking stoves, fisheries and aquaculture, pasture management and planting of plant tolerant verities were among the CSA practices. …”
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Économie végétale à partir des études carpologiques du boulevard Dr Henri-Henrot à Reims/Durocortorum by Véronique Matterne

“…The other spices attested to in Reims or leafy green portions of plants used in cooking to flavor dishes are coriander, savory, dill, celery, and potentially carrot. …”
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