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Relevant bibliographies by topics / Cooked Foods

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Academic literature on the topic 'Cooked Foods'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Cooked Foods"

1

Arisseto, Adriana P., Eduardo Vicente, and Maria Cecília F. Toledo. "Investigation on Furan Levels in Pressure-Cooked Foods." International Journal of Food Science 2013 (2013): 1–4. http://dx.doi.org/10.1155/2013/904349.

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Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not

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GREGER, J. L., WILLIAM GOETZ, and DARRYL SULLIVAN. "Aluminum Levels in Foods Cooked and Stored in Aluminum Pans, Trays and Foil." Journal of Food Protection 48, no. 9 (1985): 772–77. http://dx.doi.org/10.4315/0362-028x-48.9.772.

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The aluminum content of 26 different foods was determined before and after the foods were cooked in uncoated new, conditioned and old aluminum pans, in stainless steel pans or in disposable aluminum trays and foil. All the foods tested contained small amounts of aluminum naturally. Some foods (i.e., potatoes boiled in new aluminum pans; cabbage and beef roasts cooked in aluminum pressure cookers; applesauce and eggs cooked in conditioned aluminum pans; tomatoes cooked in old aluminum pans; and mashed potatoes frozen and heated in TV dinner trays) accumulated significant (P&lt;0.05) amounts

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Ammar, Hany R., Sayed M. Saleh, Subbarayan Sivasankaran, Abuzar E. A. E. Albadri, and Fahad A. Al-Mufadi. "Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS." Applied Sciences 13, no. 24 (2023): 13119. http://dx.doi.org/10.3390/app132413119.

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The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/mineral water), food acidity, salt, spices, temperature, and cooking time on the migration of elements into cooked food. The cooking experiments were conducted to simulate the actual cooking conditions. Standard food simulant B, with 3% (w/v) acetic acid, was used in subsequent cooking trials to confirm the results. Three methods were employed to an

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BRYAN, FRANK L., and CHARLES A. BARTLESON. "Mexican-style Foodservice Operations: Hazard Analyses, Critical Control Points and Monitoring." Journal of Food Protection 48, no. 6 (1985): 509–24. http://dx.doi.org/10.4315/0362-028x-48.6.509.

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Hazard analyses critical control point evaluations were made in four restaurants specializing in Mexican-style foods. Time-temperature evaluations were made of beans, meat products, and rice during cooking, cooling, reheating, and hot-holding, and other food preparation procedures were observed during 3 d of operation. A few samples were collected and tested for Clostridium perfringens and aerobic plate counts (APC). Raw beans harbored C. perfringens, but this organism was not isolated from a few samples of garlic powder, cooked beans, cooked chicken meat, cooked chili pork, cooked ground beef

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MITAKAKIS, TERESA Z., MARTHA I. SINCLAIR, CHRISTOPHER K. FAIRLEY, PAMELA K. LIGHTBODY, KARIN LEDER, and MARGARET E. HELLARD. "Food Safety in Family Homes in Melbourne, Australia." Journal of Food Protection 67, no. 4 (2004): 818–22. http://dx.doi.org/10.4315/0362-028x-67.4.818.

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Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 families, respectively. Each family consisted of at least two adults and two children. Respondents were surveyed regarding washing of hands, cutting boards, and fresh produce; use of kitchen cloths; egg storage; where cooked foods were cooled; the duration before refriger

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Sanni, Silifat Ajoke, Clara Raquel Bernstein Oguntona, and Lateef Oladimeji Sanni. "Chemical and nutritional composition of some common foods in Abeokuta, Nigeria." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 331–38. http://dx.doi.org/10.1590/s1516-89131999000300010.

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Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated. Descriptive statistics was used to analyse the collected data. The results of the proximate analysis of food samples showed that the mean moisture content of the street foods ranged from 44.87% in fried fish to 72.43% in cooked fufu. Protein content varied from 0.03% in cooked fufu to 14.47% in fried fish while the fat content ranged from 0.03% in cooked fufu to 34.43% in fried fish. Ash and

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Muendo, Cornellius M., Gideon Kikuvi, and Susan Mambo. "Heavy metal contamination of cooked foods hawked at Chuka town in Tharaka Nithi County, Kenya." International Journal Of Community Medicine And Public Health 11, no. 7 (2024): 2571–76. http://dx.doi.org/10.18203/2394-6040.ijcmph20241808.

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Background: Contamination of cooked foods with heavy metals is an emerging global concern, particularly due to the associated health outcomes and economic considerations. These chemicals are introduced into cooked foods mainly through poor food handling practices and sometimes from their natural milieu such as soil, water, or air. Methods: This was a descriptive cross-sectional study. The study analysed 151 food samples collected from 151 hawkers of cooked foods in Chuka town. The samples were analysed for lead, cadmium, and copper using an atomic absorption spectrophotometer (AAS) assisted by

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Lee, Kwang-Geun. "Acrylamide in Cooked Foods." Food Engineering Progress 7, no. 2 (2003): 65–72. http://dx.doi.org/10.13050/foodengprog.2003.7.2.65.

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9

Pathak, Dorothy Rybaczyk, Aryeh D. Stein, Jian-Ping He, et al. "Cabbage and Sauerkraut Consumption in Adolescence and Adulthood and Breast Cancer Risk among US-Resident Polish Migrant Women." International Journal of Environmental Research and Public Health 18, no. 20 (2021): 10795. http://dx.doi.org/10.3390/ijerph182010795.

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Background: Breast cancer (BC) incidence and mortality are lower in Poland than in the United States (US). However, Polish-born migrant women to US approach the higher BC mortality rates of US women. We evaluated the association between consumption of cabbage/sauerkraut foods and BC risk in Polish-born migrants to US. Methods: We conducted a case–control study of BC among Polish-born migrants in Cook County and the Detroit Metropolitan Area. Cases (n = 131) were 20–79 years old with histological/cytological confirmation of invasive BC. Population-based controls (n = 284) were frequency matched

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BRYAN, FRANK L., PAUL TEUFEL, SHAHID RIAZ, SABIHA ROOHI, FAHMIDA QADAR, and ZAKA-UR-REHMAN MALIK. "Hazards and Critical Control Points of Street-Vended Chat, a Regionally Popular Food in Pakistan." Journal of Food Protection 55, no. 9 (1992): 708–13. http://dx.doi.org/10.4315/0362-028x-55.9.708.

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A hazard analysis (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) was conducted of a street vendor's operation. Chat is a popular dish in certain areas of Pakistan. It consists of sliced cooked potatoes, fried graham and pulse dough, and chick peas or red beans garnished with lasi (a fermented milk) and a fruit syrup. Staphylococci reached the cooked potatoes during peeling, cutting, and other handling. These bacteria increased up to 105 while the contaminated foods were held for se

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Dissertations / Theses on the topic "Cooked Foods"

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Adang, Arief. "Tape ketela (Indonesian fermented cooked cassava) fermentation." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.

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Preston, Andrew James. "Food safety : developing techniques to measure a potent carcinogen present in cooked foods." Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437547.

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Fang, Min. "Assessing DNA damage caused by heterocyclic amines in cooked foods." Thesis, Imperial College London, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.411673.

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Chanadang, Sirichat. "Tolerance testing for cooked porridge made from a sorghum based fortified blended food." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/18829.

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Master of Science<br>Department of Human Nutrition<br>Kadri Koppel<br>Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most

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Young, Helen M. "Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending." Thesis, Bournemouth University, 1986. http://eprints.bournemouth.ac.uk/424/.

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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks a

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Johansson, Maria. "Influence of lipids and pro- and antioxidants on the yield of carcinogenic heterocyclic amines in cooked foods and model systems." Lund, Sweden : Dept. of Applied Nutrition and Food Chemistry, Lund Institute of Technology, Lund University, 1995. http://catalog.hathitrust.org/api/volumes/oclc/38206526.html.

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Lamb, Jenna. "The raw and the cooked : a study on the effects of cooking on three aboriginal plant foods from Southeast Queensland /." St. Lucia, Qld, 2003. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17592.pdf.

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Phillips, Katherine M. "Studies of high-fiber foods: I. The effect of a pinto bean diet on plasma cholesterol in hamsters. II. The effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots." Diss., Virginia Tech, 1990. http://hdl.handle.net/10919/39901.

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Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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Misner, Scottie, and Evelyn Whitmer. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239594.

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Books on the topic "Cooked Foods"

1

Great Britain. Dept. of Health and Social Security. Guidelines on pre-cooked chilled foods. H.M.S.O., 1987.

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Marketpower. Cooked meats and chilled foods. Marketpower, 1986.

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Great Britain. Department of Health and Social Security., ed. Guidelines on pre-cooked chilled foods. H.M.S.O., 1987.

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4

Harris, Rita M. Comfort foods: America's favorite foods, cooked the way you like them. Prima Pub., 1997.

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5

Boutenko, Victoria. 12 steps to raw foods: How to end your addiction to cooked food. Raw Family Pub., 2002.

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Commission, Codex Alimentarius. Draft code of hygienic practice for pre-cooked and cooked foods in mass catering (at step 8 of theprocedure). Food and Agriculture Organization, 1993.

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7

Pollan, Michael. Cooked: A natural history of transformation. Allen Lane, 2013.

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Pollan, Michael. Cooked: A natural history of transformation. The Penguin Press, 2013.

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9

Delights of the Garden (Restaurant). The joy of not cooking: Vegetarian cuisine cooked only by the sun. 2nd ed. Delights of the Garden Press, 1994.

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10

Leigh, Tina. Balanced raw: Combine raw and cooked foods for optimal health, weight loss, and vitality. Fair Winds Press, 2013.

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Book chapters on the topic "Cooked Foods"

1

Serna-Saldivar, Sergio O. "Alkaline-Cooked Snack Foods." In Snack Foods. CRC Press, 2022. http://dx.doi.org/10.1201/9781003129066-11.

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Grivas, S. "The Mutagenic Heterocyclic Amines in Cooked Foods." In Topics in Molecular Organization and Engineering. Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-011-0822-5_20.

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Sugimura, Takashi, and Keiji Wakabayashi. "Heterocyclic Amines: New Mutagens and Carcinogenes in Cooked Foods." In Advances in Experimental Medicine and Biology. Springer New York, 1991. http://dx.doi.org/10.1007/978-1-4684-5877-0_72.

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Felton, J. S., M. K. Knize, K. W. Turteltaub, et al. "Mutagens and Carcinogens in Cooked Foods: Concentration, Potency and Risk." In Advances in Experimental Medicine and Biology. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2626-5_10.

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Hsieh, Y.-H. P., F. C. Chen, and N. Djurdjevic. "Monoclonal Antibodies against Heat-Treated Muscle Proteins for Species Identification and End-Point Temperature Determination of Cooked Meats." In Quality Attributes of Muscle Foods. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4731-0_20.

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Saka, Gunay. "Preservation and Storage of Food." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.36.

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In order to meet their nutritional needs, people have developed methods to store food without spoiling since time immemorial. Today, different methods are being developed with new technologies. In this article, it is aimed to examine food preservation and storage methods and to make suggestions to consumers. The World Health Organisation states that safe food is the primary determinant of human health and access to safe, nutritious and healthy food is a basic human right. Unsafe food leads to infectious diseases and poisoning, creating a vicious cycle of disease, malnutrition and disability, e

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Bates, Lisa, Jennifer M. Ames, and Douglas B. MacDougall. "The Development and Control of Colour in Extrusion Cooked Foods Simulated using a Model Reaction Cell." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_286.

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Tsuda, Mitsuhiro, and Yukiko Kurashima. "Formation of Thioproline, Effective as a Nitrite-Trapping Agent in the Human Body, in Various Cooked Foods." In Food Factors for Cancer Prevention. Springer Japan, 1997. http://dx.doi.org/10.1007/978-4-431-67017-9_32.

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Najma, M., and G. Sekar. "Novel CNN Approach (YOLO v5) to Detect Plant Diseases and Estimation of Nutritional Facts for Raw and Cooked Foods." In Proceedings of Third International Conference on Sustainable Expert Systems. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-7874-6_23.

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Resurreccion, Anna V. A. "Cookery of Muscle Foods." In Muscle Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4757-5933-4_15.

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Conference papers on the topic "Cooked Foods"

1

Červenka, Libor, Sali Muriqi, and Michaela Frühbauerová. "NUTRIČNÍ A SENZORICKÉ HODNOCENÍ SUŠENEK OBSAHUJÍCÍ PRÁŠEK Z KYSANÉHO ZELÍ / NUTRITIONAL AND SENSORY EVALUATION OF COOKIES WITH SAUERKRAUT POWDER." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0059.

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Wan Azman, Wan Nur Fadhlina Syamimi, Ku Nurul Fazira Ku Azir, Amiza Amir, and Hamimah Ujir. "Multi-classification of freshness from leftover-cooked food in Malaysian foods using machine learning." In THE 15TH UNIVERSITI MALAYSIA TERENGGANU ANNUAL SYMPOSIUM 2021 (UMTAS 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0113843.

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Serna-Perez, Amanda B., Guadalupe Loarca-Piña, and Ivan Luzardo-Ocampo. "Characterization of Dietary Fiber Extracts from Corn (Zea mays L.) and Cooked Common Bean (Phaseolus vulgaris L.) Flours and Evaluation of Their Inhibitory Potential against Enzymes Associated with Glucose and Lipids Metabolism In Vitro." In Foods 2021. MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11049.

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Manabe, S., H. Yanagisawa, S. Ishikawa, et al. "TRYPTOPHAN PYROLYSIS PRODUCTS FOUND IN COOKED FOODS INHIBIT HUMAN PLATELET AGGREGATION BY INHIBITING CYCLOOXYGENASE." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643402.

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Humans are exposed to numerous toxic compounds in foods. During the past decade, several carcinogenic heterocyclic amines have been reported to be present in the cooked foods. Recently, we reported that some of the carcinogenic heterocyclic amines isolated from foods were present in human plasma. In order to know the effects of the carcinogens isolated from foods on the cell function, we investigated the effects of the carcinogenic heterocyclic amines including Trp-P-1(3-amino-l,4-dimethyl-5H-pyrido❘4,3-b❘indole) and Trp-P-2(3-amino-1-methyl-5H-pyrido❘4,3-b❘indole) on human platelet aggregatio

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Thoriqoh, Hanifatun Nisa Ath, Budi Haryanto, and Ela Laelasari. "The Association between Food Hygiene and the Escherichia Coli Contamination on School Snack at Elementary School in Cakung Subdistrict, East Jakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.13.

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Background: Unsafe food hygiene poses threats for becoming disease transmission. The most common of foodborne pathogenic bacteria is Escherichia coli. The purpose of this study was to examine the association between food hygiene and the contamination of escherichia coli bacteria on school snack. Subejcts and Method: A cross-sectional study was conducted in Cakung, East Jakarta from December 2016 to January 2017. A sample of 60 food handlers from a total of 147 foods handlers’ population was selected by cluster sampling. The dependent variable was E. coli bateria. The independent variables were

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Kenar, James, David Compton, Steve Peterson, and Frederick Felker. "Inclusion Complexes Between Amylose and Long-chain Dicarboxylic Acids Prepared by Jet Cooking: Characterization and Thermal Properties." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/buzm8236.

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Amylose-fatty acid complexes are well known and are an inherent component within foods that modify starch properties and can influence overall food quality. In contrast, only limited reports examine the complexation of dicarboxylic acids by amylose. This study examines the formation, structure, and thermal stability of amylose-dicarboxylic acid inclusion complexes prepared in aqueous media by steam jet cooking starch with C10, C12, C14, and C16 dicarboxylic acids. These long-chain diacid inclusion complexes can be simply prepared on large scale, isolated in good yields, and their formation was

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Dalee, Abdullah D., Khosiya Sali, Nurainee Hayeeyusoh, Zubaidah Hayeewangoh, and Amporn Thadah. "Microbiological quality of cooked foods and drinks sold in higher educational institutions around Yala, Pattani, and Narathiwat Provinces, Southern Thailand." In THE 4TH INTERNATIONAL CONFERENCE ON RESEARCH, IMPLEMENTATION, AND EDUCATION OF MATHEMATICS AND SCIENCE (4TH ICRIEMS): Research and Education for Developing Scientific Attitude in Sciences And Mathematics. Author(s), 2017. http://dx.doi.org/10.1063/1.4995206.

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Rossa-Sierra, Alberto, Fabiola Cortes Chavez, Marcela De Obaldia, and Mariel Garcia-Hernandez. "Food packaging design that help reduce consumer-generated waste." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001942.

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Estimations affirm that by 2030 there will be 9 billion people on our planet, which makes the problem of food a priority issue. A large part of the food, especially in industrialized countries, is packaged, either fresh produce from the field (fruits and vegetables) or cooked products, many of them in the ready-to-take mode.The recent COVID-19 pandemic increased the consumption of food prepared for home delivery, causing more waste in municipal landfills. In countries like Spain, takeaway fast food services have increased during the pandemic by 83% compared to 2019, already representing 3% of

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Stamenić, Tamara, Maja Petričević, Slađana Šobajić, et al. "CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY." In XX International Convention on Quality JUSK ICQ 2024. United Association of Serbia for Quality, 2024. http://dx.doi.org/10.46793/jusk-icqxx.145s.

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Enhancing diet quality is a pivotal strategy in the battle against non-communicable diseases (NCDs) and a cornerstone of public health policy. The Nutri-Score, a front-of-pack (FOP) labeling system featuring five color-coded letters (A-E), serves as a beacon, guiding consumers towards healthier prepackaged foods. This system has a profound effect on consumer awareness, perception, comprehension, and purchasing behavior, potentially leading to a significant reduction in NCD prevalence. Despite their status as essential protein sources, processed meats have been associated with numerous diseases

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Kelleher, Stephen, Wayne Saunders, and William Fielding. "Solubilized Proteins as a Fat Block in Production." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xfuv8295.

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Fried foods are ubiquitous around the world with an estimated 83 billion pounds consumed in the Unites States and at least twice that value across the rest of the world. In application testing, solutions of myofibrillar and sarcoplasmic proteins at acidic pH from varying animal muscles have been shown to reduce fat and increase moisture in battered and breaded products when topically applied to the substrates just prior to deep fat frying. As an example, a previous benchtop result found a 17.7% reduction in fat and a 15.0% increase in moisture when chicken protein was applied to a battered and

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Reports on the topic "Cooked Foods"

1

Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD

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McPhedran, R., S. Zhuo, L. Zamperetti, and N. Gold. Evaluation of a plant-based meal campaign in workplace cafeterias. An interrupted time series analysis. Kantar Public, 2023. http://dx.doi.org/10.46756/sci.fsa.eds279.

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Choice and consumption of food is affected by a range of factors and dietary choices can change over time at both an individual and population level. One behaviour to have changed over the last few years is the purchasing of plant-based foods. UK sales of meat-free and plant-based dairy products have roughly doubled between 2016 and 2020 and in 2020 were worth close to £600m each (Glotz, 2021; Wunsch, 2021). Food Standards Agency (FSA) data from 2022 found that 32% of respondents reported eating meat alternatives in the past, although the majority (66%) are not eating them frequently (Armstron

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Lechene, Valérie, Wenchao (Michelle) Jin, and Rachel Griffith. The decline of home cooked food. The IFS, 2021. http://dx.doi.org/10.1920/wp.ifs.2021.1421.

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Kanner, Joseph, Dennis Miller, Ido Bartov, John Kinsella, and Stella Harel. The Effect of Dietary Iron Level on Lipid Peroxidation of Muscle Food. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7604282.bard.

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Biological oxidations are almost exclusively metal ion-promoted reactions and in ths respect iron, being the most abundant, is the commonly involved. The effect of dietary iron levels on pork, turkey and chick muscle lipid peroxidation and various other related compounds were evaluated. Crossbred feeder pigs were fed to market weight on corn-soy rations containing either 62, 131 or 209 ppm iron. After slaughter, the muscles were dissected, cooked and stored at 4°C. Heavily fortifying swine rations with iron (>200 ppm) increase nn-heme iron (NHI), thiobarbituric acid reactive substances (TBA

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Bohorquez Colombo, Angel. Solar Thermal Energy: Let the sunshine in! A renewable source for industrial processes. Inter-American Development Bank, 2013. http://dx.doi.org/10.18235/0008275.

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This series presents information about how solar energy can be used in industrial processes. Heat generated by solar energy can be used to cook, clean, dry, and pasteurize products as is exemplified at a Kraft Foods plant in Brazil.

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Elhan-Kayalar, Yesim. Gender, Entrepreneurship and Coping with the COVID-19 Pandemic: The Case of GoFood Merchants in Indonesia. Asian Development Bank Institute, 2022. http://dx.doi.org/10.56506/mrem3121.

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This paper examines business performance and crisis mitigation strategies among micro-, small-, and medium-sized enterprises (MSMEs) in Indonesia during the COVID-19 pandemic. We utilize a new primary data set based on administrative records, survey data, and follow-up interviews with merchants using the digital application GoFood, an on-demand cooked food delivery service. Three empirical findings emerge: First, the overall employment size of women-owned businesses shrank more than men-owned businesses after the pandemic outbreak; second, women were more likely than men to cut personal expend

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Willis, C., F. Jorgensen, S. A. Cawthraw, et al. A survey of Salmonella, Escherichia coli (E. coli) and antimicrobial resistance in frozen, part-cooked, breaded or battered poultry products on retail sale in the United Kingdom. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.xvu389.

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Frozen, breaded, ready-to-cook chicken products have been implicated in outbreaks of salmonellosis. Some of these outbreaks can be large. For example, one outbreak of Salmonella Enteritidis involved 193 people in nine countries between 2018 and 2020, of which 122 cases were in the UK. These ready-to-cook products have a browned, cooked external appearance, which may be perceived as ready-to-eat, leading to mishandling or undercooking by consumers. Continuing concerns about these products led FSA to initiate a short-term (four month), cross-sectional surveillance study undertaken in 2021 to det

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Bogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Ar

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Petrausch, Julius, Daniel Klein, Johannes Zimmer, and Markus Stommel. On the cryo-molding process and subsequent forming processes of biopolymers with low glass transition temperature. Universidad de los Andes, 2024. https://doi.org/10.51573/andes.pps39.ss.bbb.10.

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Bio-based as well as biodegradable polymers are increasingly finding their way into applications such as food packaging. Here, certain biopolymers with a high degree of crystallinity may be of interest due to their superior barrier properties. Conversely, forming processes including high deformations often require an almost amorphous material state to avoid the brittle behavior associated with crystal structures. For some of those biopolymers, the narrow window in which they can be processed has delayed their potential use for packaging applications. In rigid packaging, two-step processes are

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Hunter, Janine. Street Life in the City on the Edge: Street youth recount their daily lives in Bukavu, DRC. StreetInvest, 2022. http://dx.doi.org/10.20933/100001257.

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Bukavu, a city on the shores of Lake Kivu on the eastern edge of the Democratic Republic of the Congo (DRC), is home to over one million people, many displaced by poverty and the consequences of armed conflicts that continue to affect the east of the country. More than 10,000 street children and youth live here in street situations. 19 street youth helped to create this story map by recording all the visual data and sharing their stories about their daily lives. The story map includes 9 sections and 2 galleries showing street children and youth’s daily lives in Bukavu and the work of Growing u

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