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Thematische Bibliographien / Cooking method / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Cooking method“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Hejlová, A., and J. Blahovec. "The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing." Czech Journal of Food Sciences 28, No. 5 (2010): 407–11. http://dx.doi.org/10.17221/225/2008-cjfs.

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The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curv

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Hobani, Ali I., Moath B. Othman, Adil A. Fickak, and Gamaleldin M. Suliman. "Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat." Processes 11, no. 1 (2023): 182. http://dx.doi.org/10.3390/pr11010182.

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This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general

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Dansou, Valère, Paul A. F. Houssou, Raoul K. Balogoun, and Abel B. Hotegni. "Cooking Characteristics of Three Parboiled Rice Varieties Locally Produced in Gogounou and Banikoara in North-Benin." Uganda Journal of Agricultural Sciences 18, no. 2 (2018): 83–92. http://dx.doi.org/10.4314/ujas.v18i2.2.

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Abstract. The cooking ability of three (03) parboiled varieties (IR 841, Oroukokey and Burkina) was evaluated. The method used consisted of four (04) steps: (i) Experimental determination of rice cooking parameters, (ii) evaluation of the three cooking rice methods, (iii) physical quality assessment of the three cooked rice samples and (iv) validation of the best rice cooking method by the women processors. At the laboratory level, results obtained show that for 5 g of every rice variety tested, the variety IR 841 cooked more quickly than the two othervarieties with a cooking time of 24±2 min

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Edleman, Dana, and Clifford Hall. "Impact of Processing Method on AQF Functionality in Bakery Items." Foods 12, no. 11 (2023): 2210. http://dx.doi.org/10.3390/foods12112210.

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Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs

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Ooi, Sho, Tsuyoshi Ikegaya, and Mutsuo Sano. "Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation." Journal of Robotics and Mechatronics 29, no. 4 (2017): 728–36. http://dx.doi.org/10.20965/jrm.2017.p0728.

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This paper presents a cooking behavior recognition method for achievement of a cooking navigation system. A cooking navigation system is a system that recognizes the progress of a user in cooking, and accordingly presents an appropriate recipe, thus supporting the activity. In other words, an appropriate recognition of cooking behaviors is required. Among the various cooking behavior recognition methods, such as the use of context with the object being focused on and use of information in the line of sight, we have so far attempted cooking behavior recognition using a method that focuses on th

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Klinhom, Phongchai, Jitra Klinhom, and Sasithorn Methawiwat. "Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat." Applied Mechanics and Materials 855 (October 2016): 70–74. http://dx.doi.org/10.4028/www.scientific.net/amm.855.70.

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The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences o

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Teh, Arnida Hani, and Teo Wan Ting. "Effect of Cooking Method on The Physicochemical Properties of Tomatoes." Malaysian Applied Biology 53, no. 4 (2024): 17–26. http://dx.doi.org/10.55230/mabjournal.v53i4.3051.

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The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemical properties and the retention of antioxidant content in tomatoes. The cooking conditions used were boiling at 100°C for 6 min, frying at 230°C for 4.5 min, baking at 175°C for 25 min, and cooking with an air fryer at 200°C for 15 min. Physicochemical characteristics (cooking loss, ash, crude fibe

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Peng, Chiung-Yu, Cheng-Hang Lan, Pei-Chen Lin, and Yi-Chun Kuo. "Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes." Journal of Hazardous Materials 324 (February 2017): 160–67. http://dx.doi.org/10.1016/j.jhazmat.2016.10.045.

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Hejlová, A., and J. Blahovec. "Role of cultivation conditions in potato sloughing as indicated by CPEM method." Plant, Soil and Environment 53, No. 9 (2008): 403–12. http://dx.doi.org/10.17221/2291-pse.

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The new CPEM (cooked potato effective mass) method was used to study the sloughing of a potato variety grown in two successive years in six regimes given by different levels and forms of fertilisation and irrigation. The sloughing process is characterized by the cooking time, i.e. the starting point of disintegration, and by the speed of disintegration. Both parameters are also evaluated in dependence on tuber density in linear models of cooking and disintegration stages. Effects of different cultivation regimes were observed in both stages. The sloughing sensitivity to tuber density expressed

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Ncube, LJ, M. Manafe, and RE Gordon. "Knowledge, skills, and household food preparation practices in the north of Pretoria - Gauteng province, South Africa." African Journal of Food, Agriculture, Nutrition and Development 24, no. 9 (2024): 24551–71. http://dx.doi.org/10.18697/ajfand.134.24360.

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The food preparation method is one of the critical food security dimensions. Food may be available in a household. But still, the preparation method used for cooking food items may be detrimental to nutrient intake if the person responsible does not have appropriate cooking skills. Therefore, this study aims to assess the knowledge, skills, and household food preparation practices in the North of Tshwane, Gauteng Province to develop relevant intervention strategies to improve the community’s cooking skills. A quantitative study design was used. Data was collected from 490 households using an i

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Djézro Rhute GNEPROU, Patrice Désiré Yapi Assoi YAPI, Kouassi Martial-Didier ADINGRA, and Chépo Ghislaine DAN. "Influence of cooking method on the nutrients of young Myrianthus arboreus leaves." World Journal of Advanced Research and Reviews 21, no. 3 (2023): 2143–50. http://dx.doi.org/10.30574/wjarr.2024.21.3.0929.

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The aim of the study was to evaluate the effect of cooking on the nutritional properties of young leaves of Myrianthus arboreus used in the preparation of sauces. The young leaves of Myrianthus arboreus cooked with steam and water at different times (10, 20 and 30 minutes) constituted the plant material. The analyzes carried out using standard and referenced methods focused on the biochemical composition. It appears from the results that the parameters studied undergo a significant decrease depending on the time and the cooking method with higher losses for cooking in water. Thus, fresh leaves

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Adi, Annis Catur, Mahmud Aditya Rifqi, Merryana Adriani, Farapti Farapti, Nila Reswari Haryana, and Junaida Astina. "EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE." Media Gizi Indonesia 15, no. 3 (2020): 159. http://dx.doi.org/10.20473/mgi.v15i3.159-166.

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Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking m

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Djézro, Rhute GNEPROU, Désiré Yapi Assoi YAPI Patrice, Martial-Didier ADINGRA Kouassi, and Ghislaine DAN Chépo. "Influence of cooking method on the nutrients of young Myrianthus arboreus leaves." World Journal of Advanced Research and Reviews 21, no. 3 (2024): 2143–50. https://doi.org/10.5281/zenodo.14175358.

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The aim of the study was to evaluate the effect of cooking on the nutritional properties of young leaves of <em>Myrianthus arboreus</em> used in the preparation of sauces. The young leaves of <em>Myrianthus arboreus</em> cooked with steam and water at different times (10, 20 and 30 minutes) constituted the plant material. The analyzes carried out using standard and referenced methods focused on the biochemical composition. It appears from the results that the parameters studied undergo a significant decrease depending on the time and the cooking method with higher losses fo

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Poelman, Astrid A. M., Conor M. Delahunty, and Cees de Graaf. "Cooking time but not cooking method affects children’s acceptance of Brassica vegetables." Food Quality and Preference 28, no. 2 (2013): 441–48. http://dx.doi.org/10.1016/j.foodqual.2012.12.003.

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Jomori, Manuela Mika, Rossana Pacheco da Costa Proença, Maria Elena Echevarria-Guanilo, Greyce Luci Bernardo, Paula Lazzarin Uggioni, and Ana Carolina Fernandes. "Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method." British Food Journal 119, no. 5 (2017): 1003–16. http://dx.doi.org/10.1108/bfj-10-2016-0448.

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Purpose The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and healthy-eating questionnaire. Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was

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Serdaroglu, Meltem, and Esra Derin. "Sous-vide Pişirme Tekniği: Et Kalitesi Üzerine Etkileri." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1320–30. http://dx.doi.org/10.24925/turjaf.v8i6.1320-1330.3338.

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Sous-vide process is a cooking method for vacuumed products which are placed in a water bath or steam oven at controllable low temperatures and specific long times. This technique is widely used for cooking of meat and meat products which have limited shelf life throughout cold storage. Temperature, time and vacuum parameters used in sous-vide method are effective factors on meat quality. It is realised that meat tenderness increases with this technique due to cooking is performed at low temperatures. For the same reason, more water is retained in the texture and cooking losses are reduced. In

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Hailemariam, Gebrehana Ashine, and Tadele Andargie Wudineh. "Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables." Journal of Food Quality 2020 (March 9, 2020): 1–5. http://dx.doi.org/10.1155/2020/8908670.

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Ascorbic acid is highly sensitive vitamin to various modes of cooking processes. Ethiopian green collards (Brassica carinata), locally called Ye’abesha Gomen, and cabbage (Brassica oleracea) are important green vegetables for ascorbic acid source in the country. The rate of ascorbic acid degradation in cabbage and Ethiopian green collard was studied employing two processing methods: open-pan and pressure cooking which are highly customized in household cooking. Samples were cooked at 5, 10, 15, 20, 25, 30, and 35 min under each processing method. Ascorbic acid concentration in each sample was

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Mehta, Varunkumar H., Meena Goswami, Vikas Pathak, Arun Kumar Verma, and Vincentraju Rajkumar. "Effect of different cooking methods on quality characteristics of turkey meat cutlets." Nutrition & Food Science 52, no. 3 (2022): 413–22. http://dx.doi.org/10.1108/nfs-12-2020-0454.

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Purpose This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS). Design/methodology/approach Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the meth

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Ogliari, Regiane, Jaqueline Machado Soares, Flávia Teixeira, et al. "CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERIZATION OF SWEET POTATO SUBMITTED TO DIFFERENT COOKING METHODS." International Journal of Research -GRANTHAALAYAH 8, no. 10 (2020): 147–56. http://dx.doi.org/10.29121/granthaalayah.v8.i10.2020.1881.

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The objective was to evaluate different cooking methods effect on chemical, nutritional and sensory characteristics of sweet potatoes. Samples were subjected to four cooking methods: boiled in water, fried, microwaved and baked. In general, pH, Titratable Acidity and Soluble Solids contents were altered by cooking methods. Reducing, Non-Reducing and Total Sugars levels increased after cooking, regardless of the method used. Levels of red and yellow were lower in tubers after the methods of boiled and baked, while the light reduced in all cooking processes. Cooking by boiled and fried increased

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Khaeril Sungkawa and Toni Ari Wibowo. "French Culinary Term Categorization in Essential of Professional Cooking’s Book." International Journal of Entrepreneurship and Tourism 1, no. 2 (2024): 88–97. http://dx.doi.org/10.57203/ijent.v1i2.2024.88-97.

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The book entitled essentials of professional cooking is a book that is very suitable to be used as a reference for culinary lovers, cooks or especially for beginners in cooking, but, dishes originating from western countries generally use French term. French cooking terms are still widely found in western cookbooks, the fact is that every region has cooking terms according to the language they use, where these terms are used for communication when working in the kitchen. Cooking terms in French have become well-known in every food and beverage industry, it's no wonder that beginners or student

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Jung, So-Yoon, Ji-Won Kim, and Seon-Hwa Jeong. "Increased of Cooking Efficiency of the Lye Cooking Method for Traditional Korean Papermaking." Journal of Korea Technical Association of the Pulp and Paper Industry 52, no. 4 (2020): 73–80. http://dx.doi.org/10.7584/jktappi.2020.08.52.4.73.

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GORAN, Gheorghe Valentin, Liliana TUDOREANU, Elena BADOI, Emanuela BADEA, and Victor CRIVINEANU. "Influence of Thermal Preparation Method on Mineral Composition of Shrimps." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 2 (2017): 90. http://dx.doi.org/10.15835/buasvmcn-fst:0004.

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This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking method insignificantly influenced the level of Fe. Ca and K levels were higher in cooked samples compared to raw shrimps, independent of cooking method. Essential (Cu, Se, and Zn), and non-essential and toxic (Al, Cd, Ni, and Pb) elements levels were significantly increased in boiled shrimps, compar

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Stankov, Stanko, Hafize Fidan, Marianna Baeva, and Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review." Food Science and Applied Biotechnology 3, no. 1 (2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.

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The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using pr

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Gonçalves, Carla, Tânia Silva-Santos, Luís Ferreira, et al. "Effect of three cooking methods on cooking loss and edible weight of rabbit meat." Acta Portuguesa de Nutrição 39 (December 31, 2024): 38–43. https://doi.org/10.21011/apn.2024.3907.

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Introduction: Mediterranean diet features gastronomic heritage that includes rabbit dishes. Some food composition tables present scant information regarding the yield and edible parts of rabbit meat. Objectives: This study seeks to investigate how various cooking techniques impact the cooking loss and edible weight of different cuts of rabbit meat. Methodology: Six male rabbits were slaughtered and the carcasses were dissected: hind leg, ribs, belly, saddle loin, saddle hindquarter and front leg were analysed in duplicated (n=12). Cooking methods included boiling, oven-roasting, and frying unt

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Suman and Pinky Boora. "Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods." Indian Journal of Nutrition and Dietetics 53, no. 3 (2016): 277. http://dx.doi.org/10.21048/ijnd.2016.53.3.5298.

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The aim of this research was to study the changes in soluble protein fractions of six rice varieties cooked by four cooking methods viz. ordinary, pressure, microwave and solar cooking methods. In cooked rice albumin, globulin, prolamin and glutelin fractions ranged from 4.1 to 4.3, 11.6 to 12.2, 3.0 to 3.6 and 80.5 to 81.0 % under various cooking methods against 6.4, 14.6, 4.6 and 74.4 % in the uncooked samples. Results indicated that albumin, globulin and prolamin fractions decreased significantly after cooking. This decrease was accompanied by a significant increase in the glutelin fraction

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Sugito, Heri, K. Sofjan Firdausi, and Nidia Kharisma Putri. "EVALUASI KUALITAS MUTU MINYAK GORENG MENGGUNAKAN POLARISATOR TERPADU BERDASARKAN METODE FLUORESENSI ELEKTROOPTIK." Jurnal Ilmiah Teknosains 4, no. 2 (2019): 114. http://dx.doi.org/10.26877/jitek.v4i2.3187.

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Evaluation of quality of cooking oil using integrated polarizer based on fluorescence polarization method has been carried out. Integrated polarizer used a green laser with a wavelength of 532 ± 10 nm. Measurements were made by observing changes in fluorescence polarization angles that occurs when without an external electric field and with the provision of an external electric field produced from two copper plates given a voltage of 0-6 kV. The samples used were new cooking oil and expired cooking oil, palm cooking oil that has been contaminated by chicken oil and lard. The test results show

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Wu, Shuhuan. "Scientific facts on proteins when cooking." Theoretical and Natural Science 6, no. 1 (2023): 241–46. http://dx.doi.org/10.54254/2753-8818/6/20230239.

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Protein is an essential part of food and makes a large contribution to the nutritional value of food. This paper evaluates protein by finding out the impact of different cooking methods on protein, and the influence of protein properties on the choice of cooking method. The results of this paper indicate that deep-frying maximizes the nutritional value of sturgeon. Cooking time and temperature have an impact on protein denaturation and nutritional value. Controlling heating time and temperature precisely can maximize retention of the color, flavor, and aroma of food. Using low-temperature vacu

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Inan Eroglu, Elif, and Zehra Buyuktuncer. "The effect of various cooking methods on resistant starch content of foods." Nutrition & Food Science 47, no. 4 (2017): 522–33. http://dx.doi.org/10.1108/nfs-10-2016-0154.

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Purpose Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods. Design/methodology/approach Potential health benefits and functional feature

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Yılmaz, Sena Nur, and Huri İlyasoğlu. "Comparision of the effect of sous vide with traditional cooking methods on color properties and anti-oxidant capacity of zucchini and green bean." Food and Health 9, no. 1 (2023): 37–42. http://dx.doi.org/10.3153/fh23004.

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Cooking process is known to cause changes in the physical and chemical properties of vegetables. Green beans and zucchini are widely used in Turkish cuisine. The aim of this study was to compare the effects of Sous vide (SV) with traditional cooking (boiling and steaming) methods on the color properties and antioxidant capacity of green beans and zucchini. Color characteristics (L*, a* and b*), total phenolics content (TPC), 2,2-diphenyl-1-picrylhydrazil (DPPH) radical scavenging activity and iron (III) ion reduction antioxidant power of fresh and cooked vegetables by 3 different cooking metho

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Syifa Fauzia, Luma Alfiasti Sulton, Ayu Aulia Asyhari, Ahmad Suryadi, and Fuji Hernawati Kusumah. "Analysis Of Bias And Purity Indices In Packaged Cooking Oil And Bulk Cooking Oil Using The Diffraction Grid Method." Jurnal Multidisiplin Indonesia 1, no. 3 (2023): 93–101. https://doi.org/10.62007/joumi.v1i3.185.

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Cooking oil is a fundamental daily necessity, and both packaged and bulk oils are susceptible to structural changes and contamination that can influence the bias index. This research aims to analyze the purity of packaged and bulk cooking oil, investigate the relationship between the bias index and usage time, and identify factors influencing the bias index in both types of cooking oil using the diffraction grid method. The study revealed bias indices produced from packaged cooking oil before usage, after 10 minutes of usage, and after 15 minutes of usage, namely 5.08×108; 5.22×108 and 3.94×10

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Nwawuba, Stanley Udogadi, and Nwozo Sarah Onyenibe. "A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca)." Indonesian Food and Nutrition Progress 18, no. 2 (2022): 67. http://dx.doi.org/10.22146/ifnp.61906.

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Plantains are conventionally consumed either after boiling, steaming, roasting or frying which are there major cooking methods employed in the utilization in Nigeria. Method of preparation and cooking could either reduce or improve the nutrient quality of foods. Thus the objective of the present study was to investigate the effect of cooking methods on the nutritional content of ripe and unripe plantain. Ripe and unripe plantain was obtained and divided into four (4) portions; raw which served as the control, boiled, fried and roasted. Analysis of the proximate, vitamin and mineral content of

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ENDO, Satoru, and Hiroyuki KOBAYASHI. "Safe Insect Cooking Generation Method Using ChatGPT." Proceedings of JSME annual Conference on Robotics and Mechatronics (Robomec) 2024 (2024): 1P2—D05. https://doi.org/10.1299/jsmermd.2024.1p2-d05.

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O'Dwyer, J., and B. McCartan. "Poultry cooking method to reduce weight loss." Trends in Food Science & Technology 6, no. 9 (1995): 317. http://dx.doi.org/10.1016/s0924-2244(00)89162-1.

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de Verdier, M. Gerhardsson, U. Hagman, R. K. Peters, G. Steineck, and E. Overvik. "Meat by cooking method and colorectal cancer." European Journal of Cancer Prevention 1 (October 1991): 18. http://dx.doi.org/10.1097/00008469-199110001-00026.

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PENG, J., H. E. HUFF, and F. HSIEH. "AN RTD DETERMINATION METHOD FOR EXTRUSION COOKING." Journal of Food Processing and Preservation 18, no. 4 (1994): 263–77. http://dx.doi.org/10.1111/j.1745-4549.1994.tb00251.x.

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Putri, Andini Dwi, and Arie Rafika Dewi. "Sistem Pendukung Keputusan Menerapkan Metode Profile Matching Sebagai Alternatif Penentuan Minyak Goreng Terbaik." J-SISKO TECH (Jurnal Teknologi Sistem Informasi dan Sistem Komputer TGD) 6, no. 1 (2023): 183. http://dx.doi.org/10.53513/jsk.v6i1.7397.

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Cooking oil is one of the products of human needs. Along with the times, there have been many cooking oil management companies that issue various types of cooking oil with different brands. So far, most people only choose the best cooking oil products based on well-known company brands and also based on the price of the cooking oil product itself without looking at the composition of the cooking oil product. As a result, there is often an inappropriate selection of cooking oil because it only refers to price criteria and well-known products. The purpose of this study is to find out which cooki

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Hasibuan, Lilis Harianti, Darvi Mailisa Putri, and Miftahul Jannah. "Simple Linear Regression Method to Predict Cooking Oil Prices in the Time of Covid-19." Logaritma : Jurnal Ilmu-ilmu Pendidikan dan Sains 10, no. 01 (2022): 81–94. http://dx.doi.org/10.24952/logaritma.v10i01.5319.

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The background of this research is the soaring price of cooking oil during the Covid-19 period which continues to increase in the city of Padang. The research method used is a case study of data on cooking oil prices in the city of Padang. The purpose of this study is to obtain predictions of cooking oil prices. Linear regression is used as a prediction method for cooking oil prices in the next X(t) period. The research method used is a case study using simple linear regression. In this study, the actual cooking oil price Y(t) is the effect variable and the time period is the causal variable.

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Rachmawati, Dewi Oktofa, and Iwan Suswandi. "THE VALUE OF VISCOSITY COEFFICIENT OF COOKING OIL RESULTED BY PURIFICATION BASED ON ACTIVE CHARCOAL TEMPERATURE WITH THE FALLING BALL METHOD." Indonesian Physical Review 5, no. 1 (2022): 57–63. http://dx.doi.org/10.29303/ipr.v5i1.140.

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A change in viscosity indicates the damage to cooking oil. The value of the viscosity coefficient indicates the level of viscosity. This value describes the drag caused by friction between the cooking oil molecules to block the flow. The adhesive property of used cooking oil with a high viscosity value is that it is easy to stick to foodstuffs processed with this oil. Used cooking oil is cooking oil with a high viscosity coefficient value. This oil contains free fatty acids that are harmful to the body. Reuse of used cooking oil for frying foodstuffs is not recommended. Purifying used cooking

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Shaharom, Noor Farisya Mohd, Anida Yusoff, Siti Roha Ab Mutalib, and Eng-Keng Seow. "Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly." Foods 13, no. 5 (2024): 723. http://dx.doi.org/10.3390/foods13050723.

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Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method

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Fenoria, Putri, Gunawan Indra, and Agung Rizky Dany. "THE EFFECT OF QUENCHING TREATMENT BY VARIATION OF COOLING MEDIA (WATER, USED OIL, COOKING OIL) ON EGREK HARDNESS." AUSTENIT 15, no. 1 (2023): 13–20. https://doi.org/10.5281/zenodo.7882141.

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By using water on the gilding, the blacksmith's Egrek was hardened.  The Egrek must have tough hardness. The low hardness causes the Egrek to wear out frequently, so consumers criticize the hardness and toughness of blacksmith products.  Due to the wrong heat treatment, the Egrek cause is easily destroyed. The purpose of this study was to determine the effect of quenching treatment with various cooling media such as water, used oil, and cooking oil on increasing the hardness of blacksmith products. This research method is an experimental quenching using water, used oil, and cooki

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Meng, Wen Wan, Lei Liao, Fei Chao Zhao, and Zhen Zhou Wei. "The Research of Biological Method Degradation on Cooking Fume." Advanced Materials Research 573-574 (October 2012): 1106–11. http://dx.doi.org/10.4028/www.scientific.net/amr.573-574.1106.

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Experiments according to the current domestic situation of bio-treatment cooking fume, domesticated the activated sludge which taken from the oxidation ditch of the sewage treatment plant by using the simulated cooking fumes, discussed the concentration and morphology variation of activated sludge, researched the degradation ability of microorganism on cooking fume, the change of bacteria amount were studied in the whole process. Research showed that the sludge concentration decreased to 2878mg/L when the acclimatization time reached 50days; outlet and inlet oil concentration were consistent w

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Rahmawati, Rahmawati, and Annisa Fitri Ramadani. "Prediction of Cooking Oil Production Amount Using the Fuzzy Time Series Ruey Chyn Tsaur Method." Mathematical Journal of Modelling and Forecasting 1, no. 2 (2023): 33–43. http://dx.doi.org/10.24036/mjmf.v1i2.18.

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Cooking oil is used as a medium for frying foodstuffs that are widely consumed by the general public. Cooking oil can be produced from various raw materials, for example, coconut, copra, palm oil, soybeans, corn seeds, sunflower seeds, olive seeds, and others. This research aims to determine the predicted results of the amount of cooking oil production at PT. Pulau Sambu Kuala Enok and find out the results of forecasting the amount of cooking oil production at PT. Pulau Sambu Kuala Enok in 2023. The method used in this research is Ruey Chyn Tsaur's Fuzzy Time Series. Based on the results of da

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Biçer, Esen Bilge, and Nursel Develi Işıkli. "The Effect of Curd Cooking Temperature and Time on Chemical and Melting Properties in Cheese Produced with the Traditional Method." Black Sea Journal of Engineering and Science 8, no. 3 (2025): 1–2. https://doi.org/10.34248/bsengineering.1553227.

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In this study, the yield and melting behavior of traditionally produced cheeses were analyzed by applying different curd cooking temperatures and times. The cheeses produced by using three different curd cooking times (1 minute, 6 minutes and 11 minutes) and two different curd cooking temperatures (55oC and 65oC) were brined for 90 days and were brined on the 1st, 30th, 60th and 90th days. The process, chemical properties and melting behavior of the cheeses were determined. The chemical and physical properties of the produced cheeses varied depending on cooking temperature, cooking time and ri

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Dimisa, Adi Ahmad, Indira Prabawati Hanggara, and Frida Agung Rakhmadi. "Application of Surface Tension Measurement to Determined Saturated Cooking Oil and Unsaturated Cooking Oil." Proceeding International Conference on Science and Engineering 2 (March 1, 2019): 1–2. http://dx.doi.org/10.14421/icse.v2.43.

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Application surface tension measuring tool to distinguish saturated cooking oil and unsaturated cooking oil has been done. Th is study aims to apply the surface tension measuring tool as an alternative tool for distinguishing saturated cooking oil and unsaturated cooking oil. This study was conducted to distinguish the quality of cooking oil consumption in terms of the number of oil for frying. The method used in this research is the method Torsion Dynamometer conducted in three phases, the first preparation of tools and materials, the second data retrieval, and the third is data processing. T

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Rana, Md Rahmatuzzaman, Hasan Ahmad, A. S. M. Sayem, Jakia Sultana Jothi, Md Mozammel Hoque, and Mizanur Rahman. "Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh." Current Research in Nutrition and Food Science Journal 9, no. 2 (2021): 628–38. http://dx.doi.org/10.12944/crnfsj.9.2.26.

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This study evaluated the effects of three cooking methods, including boiling (100 oC, 5 min), steaming (7.5 min), and microwave (900 W, 1 min) on physicochemical characteristics and bioactive compounds of three widely consumed winter vegetables in Bangladesh, such as green bean (Lablab purpureus), cabbage (Brassicaoleracea var. capitata), and mustard leaf (Brassica juncea). The ascorbic acid (AA) content was decreased significantly after all cooking treatments. In general, the AA retained by different vegetables was highest after microwave cooking and lowest after boiling. Cooked vegetables co

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Saputra, Evan. "Determination of Performance Indicators For Cooking Oil Logistic Using Fuzzy-Delphi Method." Siber Journal of Transportation and Logistics 1, no. 1 (2023): 13–23. http://dx.doi.org/10.38035/sjtl.v1i1.38.

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Logistic issues are still become a serious matter for Indonesian society. This problem should be seriously considered by Indonesia. Many sectors that support logistic growth should be arranged properly in order to increase the value of performance of logistic in Indonesia. Agriculture sector is one of the sectors that has important role in national development integration. Unfortunately, production growth for this sector is still relatively low compared to some other sectors with value 1.85%. One of the agricultural sectors in Indonesia was palm oil plantations that produces cooking oil. Curre

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Liang, Chuan Bo, Bin Cui, Fu Rong Wang, et al. "Promoting healthy cooking patterns in China: Analysis of consumer clusters and the evolution of cooking pattern trends." PLOS ONE 18, no. 11 (2023): e0293919. http://dx.doi.org/10.1371/journal.pone.0293919.

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Cooking methods can change the composition of foods and have important effects on human health. The Chinese people have developed many distinct and unique cooking methods. However, the daily cooking patterns of Chinese people and the characteristics and evolution of trends in cooking patterns commonly used by Chinese consumers remain unclear. The objective of this study was to identify the major cooking patterns and discuss their effects on human health, as well as to identify the cooking pattern consumer clusters and the evolution of trends in Chinese consumer cooking patterns. From March to

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de Castro, Neide Torres, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, et al. "Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids." Foods 10, no. 8 (2021): 1782. http://dx.doi.org/10.3390/foods10081782.

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Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica)

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Maskan, Nesim, and Pinar Oğuzhan Yıldız. "Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method." Journal of Agricultural Production 5, no. 2 (2024): 121–30. http://dx.doi.org/10.56430/japro.1459198.

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This study was conducted to determine the changes in the quality of rainbow trout (Oncorhynchus mykiss) meatballs cooked with the sous-vide technique. Vacuum-packaged fishball were cooked using the sous-vide method under two different temperature (60 °C and 80ºC) and two different times (15 and 20 minute) and stored at 4±1ºC for 25 days. The results showed that sous vide cooking technique at 80 °C for 20 min. effectively limited bacterial growth. It was determined that sous vide cooking technology significantly reduced the levels of total volatile base nitrogen (TVB-N) and thiobarbituric acid

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Buratti, Susanna, Carola Cappa, Simona Benedetti, and Gabriella Giovanelli. "Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables." Foods 9, no. 5 (2020): 607. http://dx.doi.org/10.3390/foods9050607.

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This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling

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