cooking

Summary

Summary: The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.

Top Publications

  1. Wang H, Xie Y, Liu S, Cong S, Song Y, Xu X, et al. Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors. J Agric Food Chem. 2017;65:7553-7559 pubmed publisher
    ..This work is the first report on fluorescent carbon nanoparticles present in baked lamb, which provides valuable insight into the physicochemical properties of such nanoparticles and their potential application in sensors. ..
  2. Martin W, Glass R, Balbus J, Collins F. Public health. A major environmental cause of death. Science. 2011;334:180-1 pubmed publisher
  3. Chen Y, Wenger J, Yang F, Cao J, Huang R, Shi G, et al. Source characterization of urban particles from meat smoking activities in Chongqing, China using single particle aerosol mass spectrometry. Environ Pollut. 2017;228:92-101 pubmed publisher
    ..Improved measures to reduce emissions from the smoking of meat should be introduced to improve air quality in regions where smoking meat activity prevails. ..
  4. Legako J, Dinh T, Miller M, Brooks J. Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions. Meat Sci. 2015;100:246-55 pubmed
    The effects of USDA beef quality grade (QG; Prime, Low Choice, and Standard; n=8) and cooking (RC) on fatty acid (FA) concentrations (mg/g dry matter) and percentages of neutral and polar lipid fractions (NL and PL, respectively)from ..
  5. Rozin P. Acquisition of food preferences and attitudes to food. Int J Obes. 1980;4:356-63 pubmed
    ..Promising areas for research are indicated. Our present inability to answer basic questions about human food selection and the acquisition of affect hinders attempts to modify food choice, in individuals or cultures. ..
  6. Okino Delgado C, Prado D, Facanali R, Marques M, Nascimento A, Fernandes C, et al. Bioremediation of cooking oil waste using lipases from wastes. PLoS ONE. 2017;12:e0186246 pubmed publisher
    b>Cooking oil waste leads to well-known environmental impacts and its bioremediation by lipase-based enzymatic activity can minimize the high cytotoxic potential...
  7. Kosewski G, Górna I, Bolesławska I, Kowalówka M, Wieckowska B, Główka A, et al. Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods. Food Chem. 2018;240:1092-1096 pubmed publisher
    ..66-103 (µM Fe2+/100g of vegetables), for vegetables after the conventional cooking process 6.15-657 (µM Trolox/100g of vegetables) and 3.03-99...
  8. Jung J, Lee S, Lee J, Lee T, Tsang D, Kwon E. Biodiesel synthesis using chicken manure biochar and waste cooking oil. Bioresour Technol. 2017;244:810-815 pubmed publisher
    ..To this end, the pseudo-catalytic transesterification reaction using chicken manure biochar and waste cooking oil was investigated...
  9. Wauters J, Verplanken K, Vercruysse V, Ampe B, Aluwé M, Vanhaecke L. Sensory evaluation of boar meat products by trained experts. Food Chem. 2017;237:516-524 pubmed publisher
    ..However, more insights regarding reducing and masking effects of production-related factors on boar taint are necessary. ..

More Information

Publications62

  1. Huang Z, Zhao Y, Zhu K, Guo X, Peng W, Zhou H. Effect of Barley ?-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment. J Agric Food Chem. 2017;65:6063-6069 pubmed publisher
    ..Therefore, BBG delayed the polymerization reaction of specific molecular weight protein subunits rather than all of the proteins. ..
  2. Singh U, Ueranantasun A, Kuning M. Factors associated with low birth weight in Nepal using multiple imputation. BMC Pregnancy Childbirth. 2017;17:67 pubmed publisher
    ..05, 2.35) were less likely to give birth to LBW infants. Mothers using highly polluting cooking fuels (adjusted OR 1.49, 95% CI = 1.03, 2...
  3. Khan M, B Nurs C, Mofizul Islam M, Islam M, Rahman M. Household air pollution from cooking and risk of adverse health and birth outcomes in Bangladesh: a nationwide population-based study. Environ Health. 2017;16:57 pubmed publisher
    Household air pollution (HAP) from cooking with solid fuels has become a leading cause of death and disability in many developing countries including Bangladesh...
  4. Veronese N, Stubbs B, Noale M, Solmi M, Vaona A, Demurtas J, et al. Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study. Am J Clin Nutr. 2017;106:162-167 pubmed publisher
    ..Additional studies in larger sample sizes should be performed to confirm if overall potato consumption is associated with higher mortality risk. This trial was registered at clinicaltrials.gov as NCT00080171. ..
  5. Qekwana D, McCrindle C, Oguttu J, Grace D. Assessment of the Occupational Health and Food Safety Risks Associated with the Traditional Slaughter and Consumption of Goats in Gauteng, South Africa. Int J Environ Res Public Health. 2017;14: pubmed publisher
    ..The majority (80.0%) consumed the meat within 30 min of cooking. Men are at a higher risk of occupational health hazards associated with traditional slaughter, which can be ..
  6. Okuda M, Fujita Y, Katsube T, Tabata H, Yoshino K, Hashimoto M, et al. Highly water pressurized brown rice improves cognitive dysfunction in senescence-accelerated mouse prone 8 and reduces amyloid beta in the brain. BMC Complement Altern Med. 2018;18:110 pubmed publisher
    ..HPBR ameliorated cognitive dysfunction and reduced the levels of amyloid-β, which is a major protein responsible for AD, in the brain. These results suggest that HPBR is effective for preventing AD. ..
  7. Jia C, Shin J, Kim Y, Lee K. Effect of processing on composition changes of selected spices. PLoS ONE. 2017;12:e0176037 pubmed publisher
    ..and ?-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving...
  8. Leavey A, Patel S, Martínez R, Mitroo D, Fortenberry C, Walker M, et al. Organic and inorganic speciation of particulate matter formed during different combustion phases in an improved cookstove. Environ Res. 2017;158:33-42 pubmed publisher
    ..Emissions from propane were below the quantification limit of the instruments. This work highlights the benefits of incorporating additional metrics into the cookstove evaluation process, thus enriching the existing PM data inventory. ..
  9. Royer A, Daux V, Fourel F, Lécuyer C. Carbon, nitrogen and oxygen isotope fractionation during food cooking: Implications for the interpretation of the fossil human record. Am J Phys Anthropol. 2017;163:759-771 pubmed publisher
    Stable isotope data provide insight into the reconstruction of ancient human diet. However, cooking may alter the original stable isotope compositions of food due to losses and modifications of biochemical and water components...
  10. Cardador M, Gallego M. Simultaneous determination of 14 disinfection by-products in meat products using microwave-assisted extraction and static headspace coupled to gas chromatography-mass spectrometry. J Chromatogr A. 2017;1509:9-15 pubmed publisher
    ..through contact with disinfectants and/or treated water employed in the factory either for washing or for the cooking of meat...
  11. Li Z, Tan X, Yu B, Zhao R. Allergic shock caused by ingestion of cooked jellyfish: A case report. Medicine (Baltimore). 2017;96:e7962 pubmed publisher
    ..In this paper, we report a case of allergic shock being caused by ingestion of cooked salt-preserved jellyfish shortly after being stung by a live jellyfish...
  12. Nowak Wegrzyn A, Groetch M. Let them eat cake. Ann Allergy Asthma Immunol. 2012;109:287-8 pubmed publisher
  13. Steinhauser G, Steinhauser V. A Simple and Rapid Method for Reducing Radiocesium Concentrations in Wild Mushrooms ( Cantharellus and Boletus ) in the Course of Cooking. J Food Prot. 2016;79:1995-1999 pubmed publisher
    ..of radiocesium in wild mushrooms (chanterelles, Cantharellus cibarius ; and boleti, Boletus edulis ) during cooking. The juice generated while cooking mushrooms contains a relatively high fraction of the total cesium...
  14. Eisenberg D, Myrdal Miller A, McManus K, Burgess J, Bernstein A. Enhancing medical education to address obesity: "See one. Taste one. Cook one. Teach one.". JAMA Intern Med. 2013;173:470-2 pubmed publisher
  15. Cook A, Gilbert R, Buffolano W, Zufferey J, Petersen E, Jenum P, et al. Sources of toxoplasma infection in pregnant women: European multicentre case-control study. European Research Network on Congenital Toxoplasmosis. BMJ. 2000;321:142-7 pubmed
    ..Preventive strategies should aim to reduce prevalence of infection in meat, improve labelling of meat according to farming and processing methods, and improve the quality and consistency of health information given to pregnant women. ..
  16. Noonan C, Semmens E, Smith P, Harrar S, Montrose L, Weiler E, et al. Randomized Trial of Interventions to Improve Childhood Asthma in Homes with Wood-burning Stoves. Environ Health Perspect. 2017;125:097010 pubmed publisher
    ..Randomized controlled trials to improve indoor air quality in homes of children with asthma are limited, and no such studies have been conducted in homes using wood for heating...
  17. Wu P, Deng R, Wu X, Wang Y, Dong Z, Dhital S, et al. In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model. Food Chem. 2017;237:1065-1072 pubmed publisher
    ..This study suggests that the structural difference could affect physiochemical properties during gastric digestion. ..
  18. Adler T. Better burning, better breathing: improving health with cleaner cook stoves. Environ Health Perspect. 2010;118:A 124-9 pubmed publisher
  19. Hou F, Teng P, Liu F, Wang W. Tebuconazole and Azoxystrobin Residue Behaviors and Distribution in Field and Cooked Peanut. J Agric Food Chem. 2017;65:4484-4492 pubmed publisher
    ..The processing factors (PFs) for tebuconazole and azoxystrobin after processing were <1, indicating that home cooking in this study could reduce the residue levels in peanut...
  20. Shen G. Mutagenicity of particle emissions from solid fuel cookstoves: A literature review and research perspective. Environ Res. 2017;156:761-769 pubmed publisher
  21. Zhang L, Peterson D. Identification of a novel umami compound in potatoes and potato chips. Food Chem. 2018;240:1219-1226 pubmed publisher
    ..Furthermore, time-intensity taste analysis revealed that topical addition of both l- and d-MSpG enhanced the perceived intensity of the umami taste and the overall flavor characteristic of the potato chips. ..
  22. Zhang N, Han B, He F, Xu J, Zhao R, Zhang Y, et al. Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking. Environ Pollut. 2017;227:24-30 pubmed publisher
    ..5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil...
  23. Li Z, Lu J, Wu C, Pang Q, Zhu Z, Nan R, et al. Toxicity Studies of Ethyl Maltol and Iron Complexes in Mice. Biomed Res Int. 2017;2017:2640619 pubmed publisher
    Ethyl maltol and iron complexes are products of ethyl maltol and the iron found in the cooking pots used to prepare the Chinese dish, hot-pot...
  24. Planche C, Ratel J, Blinet P, Mercier F, Angenieux M, Chafey C, et al. Effects of pan cooking on micropollutants in meat. Food Chem. 2017;232:395-404 pubmed publisher
    This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied...
  25. Singh A, Kesavachandran C, Kamal R, Bihari V, Ansari A, Azeez P, et al. Indoor air pollution and its association with poor lung function, microalbuminuria and variations in blood pressure among kitchen workers in India: a cross-sectional study. Environ Health. 2017;16:33 pubmed publisher
    ..Further studies in different geographical locations in India among kitchen workers on a wider scale are required to validate the present findings. ..
  26. Li C, Hsu H, Wang Y, Cassidy J, Sheen S, Liu S. Effects of heat treatment on the antioxidative and anti-inflammatory properties of orange by-products. Food Funct. 2017;8:2548-2557 pubmed publisher
    ..1 ?g mL-1 of 100D extract may suppress the TNF-?-induced ICAM-1 protein expression. The optimal heating time for OBP was 26 h at 100 °C, which resulted in the highest antioxidant activities. ..
  27. Williams K, Northcross A, Graham J. Health impacts of household energy use: indicators of exposure to air pollution and other risks. Bull World Health Organ. 2015;93:507-8 pubmed publisher
  28. Signes Pastor A, Carey M, Meharg A. Inorganic arsenic removal in rice bran by percolating cooking water. Food Chem. 2017;234:76-80 pubmed publisher
    ..is a novel approach to minimizing rice bran i-As content which is also suitable for its stabilization namely, cooking bran in percolating arsenic-free boiling water...
  29. Cui Y, Hao P, Liu B, Meng X. Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils. Food Chem. 2017;233:77-84 pubmed publisher
    ..53% and 1.29%, respectively. Peanut oil had the lowest TFA content after deep frying for 12h with 0.74mg/g. It was concluded that a healthy cooking process could be acquired by a scientific collocation.
  30. Chen L, Tian Y, Sun B, Wang J, Tong Q, Jin Z. Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR. Food Chem. 2017;233:525-529 pubmed publisher
  31. Ayuso R, Lehrer S, Tanaka L, Ibanez M, Pascual C, Burks A, et al. IgE antibody response to vertebrate meat proteins including tropomyosin. Ann Allergy Asthma Immunol. 1999;83:399-405 pubmed
    ..Although cooking in general denatures meat proteins rendering them less allergenic, in some cases the process of cooking may ..
  32. Banea J, Bradbury J, Mandombi C, Nahimana D, Denton I, Kuwa N, et al. Effectiveness of wetting method for control of konzo and reduction of cyanide poisoning by removal of cyanogens from cassava flour. Food Nutr Bull. 2014;35:28-32 pubmed
    ..The wetting method should be promoted by health authorities to control konzo and reduce cyanide poisoning from high-cyanide cassava flour. ..
  33. Nelson S, Corbin M, Nickols Richardson S. A call for culinary skills education in childhood obesity-prevention interventions: current status and peer influences. J Acad Nutr Diet. 2013;113:1031-6 pubmed publisher
  34. Murray R, Glass Kaastra S, Gardhouse C, Marshall B, Ciampa N, Franklin K, et al. Canadian Consumer Food Safety Practices and Knowledge: Foodbook Study. J Food Prot. 2017;80:1711-1718 pubmed publisher
    ..Only 29% of respondents reported using a food thermometer when cooking any meat, and even fewer (12%) reported using a food thermometer for small cuts of meat such as chicken pieces...
  35. Ciccolini V, Pellegrino E, Coccina A, Fiaschi A, Cerretani D, Sgherri C, et al. Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread. J Agric Food Chem. 2017;65:5443-5452 pubmed publisher
    ..All these results are of great support for developing a production chain of enriched functional bread having a protective role against chronic cardio-vascular diseases. ..
  36. Xu L, Zhao Y, Xu M, Yao Y, Nie X, Du H, et al. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs. PLoS ONE. 2017;12:e0182912 pubmed publisher
    ..It was concluded that the treatment of salt induces solidification of yolk, accompanied with higher oil exudation and the development of a gritty texture. Different salt concentrations show certain differences. ..
  37. Cannon R, Curto N, Esposito C, Payne R, Janczuk A, Agyemang D, et al. The Discovery of Citral-Like Thiophenes in Fried Chicken. J Agric Food Chem. 2017;65:5690-5699 pubmed publisher
    ..Additional measurements were completed to calculate the odor thresholds for a select group of thiophenecarbaldehydes, which were found to be between 4.7-215.0 ng/L in air. ..
  38. De Santiago E, Domínguez Fernández M, Cid C, De Peña M. Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica). Food Chem. 2018;240:1055-1062 pubmed publisher
    The impact of cooking methods (boiling, microwaving, griddling and frying in olive and soybean oils) on nutritional composition (protein, minerals, fat, carbohydrates, fibre, fatty acid profile and energy), antioxidant capacity and (poly)..
  39. Silva B, Rosa R, Silva J, Savi G, Scussel V. Natural occurrence of fumonisins and characteristics of pamonhas sweet type from Southern Brazil. Food Addit Contam Part B Surveill. 2017;10:222-227 pubmed publisher
    ..97 for both (fresh and frozen) samples showed to be suitable conditions for fungal growth. One sample had a quite high pH. It is essential to establish guidance criteria for pamonha production by the regulatory agencies. ..
  40. Falandysz J, Drewnowska M. Cooking can decrease mercury contamination of a mushroom meal: Cantharellus cibarius and Amanita fulva. Environ Sci Pollut Res Int. 2017;24:13352-13357 pubmed publisher
    ..Pickling had little if any effect on further removal of Hg from the initially blanched mushrooms. ..
  41. Lin Y, Knol D, Menéndez Carreño M, Baris R, Janssen H, Trautwein E. Oxidation of sitosterol and campesterol in foods upon cooking with liquid margarines without and with added plant sterol esters. Food Chem. 2018;241:387-396 pubmed publisher
    ..4, 21.5 and 4.0% with control vs. 44.1, 23.8, 29.6 and 2.4% with PS liquid margarine. In conclusion, PS liquid margarine increased POP content in foods with a POP profile characterized by a higher ratio of epoxy- to 7-keto-derivatives. ..
  42. Lichtenstein A, Ludwig D. Bring back home economics education. JAMA. 2010;303:1857-8 pubmed publisher
  43. Jones A, Cross P, Burton M, Millman C, O Brien S, Rigby D. Estimating the prevalence of food risk increasing behaviours in UK kitchens. PLoS ONE. 2017;12:e0175816 pubmed publisher
    ..We found no correlation between the price of a meal in an establishment, nor its Food Hygiene Rating Score, and the likelihood of any of the food malpractices occurring. ..
  44. Horstmann S, Foschia M, Arendt E. Correlation analysis of protein quality characteristics with gluten-free bread properties. Food Funct. 2017;8:2465-2474 pubmed publisher
    ..The protein solubility (r, 0.89; p < 0.01) and its foaming properties (r, 0.97; p < 0.05) were found to be the most important protein properties with correlations significantly with dough properties and bread quality. ..
  45. Barrett J. Filling in the blanks on solid fuel use: new model illustrates trends, highlights needs. Environ Health Perspect. 2013;121:A227 pubmed publisher
  46. Thakur M, Boudewijns E, Babu G, Winkens B, de Witte L, Gruiskens J, et al. Low-smoke chulha in Indian slums: study protocol for a randomised controlled trial. BMC Public Health. 2017;17:454 pubmed publisher
    Biomass fuel is used as a primary cooking source by more than half of the world's population, contributing to a high burden of disease...
  47. Zhang L, Li K, Huang S, Liu D, Rehman M, Lan Y, et al. Seroprevalence and risk factors associated with hepatitis E virus infections among people and pigs in Tibet, China. Acta Trop. 2017;172:102-106 pubmed publisher
    ..Our findings confirmed the presence of autochthonous HEV among people and pigs in Tibet, China. Therefore, effective measures should be taken to prevent and control HEV infection in Tibet, China. ..
  48. Mbatchou Ngahane B, Afane Ze E, Chebu C, Mapoure N, Temfack E, Nganda M, et al. Effects of cooking fuel smoke on respiratory symptoms and lung function in semi-rural women in Cameroon. Int J Occup Environ Health. 2015;21:61-5 pubmed publisher
    ..of respiratory symptoms and the factors associated with reduced lung function in a population of women exposed to cooking fuel smoke. A cross-sectional study was conducted in a semi-rural area in Cameroon...
  49. Gao G, Chen H, Liu P, Hao Z, Ma G, Chai Y, et al. Residue pattern of polycyclic aromatic hydrocarbons during green tea manufacturing and their transfer rates during tea brewing. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017;34:990-999 pubmed publisher
    ..2%, and PAH leaching was higher in the first infusion than in the second infusion. These results are useful for assessing exposure to PAHs from green tea and in formulating controls for the maximum residue level of PAHs in green tea. ..
  50. . India takes steps to curb air pollution. Bull World Health Organ. 2016;94:487-8 pubmed publisher
    ..India's air pollution problem needs to be tackled systematically, taking an all-of-government approach, to reduce the huge burden of associated ill-health. Patralekha Chatterjee reports. ..
  51. Stamataki N, Yanni A, Karathanos V. Bread making technology influences postprandial glucose response: a review of the clinical evidence. Br J Nutr. 2017;117:1001-1012 pubmed publisher
    ..The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to ..
  52. Noah L, Guillon F, Bouchet B, Buleon A, Molis C, Gratas M, et al. Digestion of carbohydrate from white beans (Phaseolus vulgaris L.) in healthy humans. J Nutr. 1998;128:977-85 pubmed
    ..We conclude that white beans may contain a large amount of RS formed mainly by partially degraded molecules protected by the cell walls during their transit through the gut. ..
  53. Englyst H, Cummings J. Digestion of polysaccharides of potato in the small intestine of man. Am J Clin Nutr. 1987;45:423-31 pubmed
    ..Digestibility of cooled potato was identical when eaten as large lumps or as finely sieved potato. In vitro studies with pancreatin also demonstrated incomplete digestion of cooled potato. ..