Relevant bibliographies by topics / Cookery, Cajun

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Academic literature on the topic 'Cookery, Cajun'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2025

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Journal articles on the topic "Cookery, Cajun"

1

Wiley, Eric. "Wilderness Theatre: Environmental Tourism and Cajun Swamp Tours." TDR/The Drama Review 46, no. 3 (2002): 118–31. http://dx.doi.org/10.1162/105420402320351512.

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Watch out for that alligator! Louisiana swamp tours led by Cajun raconteurs are both cooked up and authentic; they are trips through the “natural” environment but also something devised to snare tourist dollars. What show are the tourists seeing? Has the natural environment taken to performing daily, twice on weekends? How “pristine,” “primitive,” and “untamed” are the swamps?
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2

Oboh, G., A. O. Ademiluyi, and A. A. Akindahunsi. "Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes." Food Science and Technology International 15, no. 1 (2009): 41–46. http://dx.doi.org/10.1177/1082013208101022.

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The effect of fermentation on the polyphenol distribution and antioxidant activity of four underutilized legumes [Cajanus cajan L. Millsp (Pigeon pea), Vigna subterranea L. Verdc (Bambara groundnut), Sphenostylis stenocarpa Harms (African yam bean), and Phaseolus vulgaris L. (Kidney bean)] were investigated. The beans were cooked (12 h), soaked in boiled water (12 h), dehulled, and then cooked again (2 h). The cotyledons were drained, wrapped in jute sacks and left to ferment at 37°C (4 days) to produce condiments. The distribution of free and bound phenolic compounds in the fermented and unfe
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3

Obasa, S. O., A. A. Dada, and W. O. Alegbeleye. "Evaluation of pigeon pea (Cajanus cajan) as a substitute for soya bean meal in the diet of Nile tilapia (Oreochromis niloticus) fingerlings." Nigerian Journal of Animal Production 30, no. 2 (2021): 265–70. http://dx.doi.org/10.51791/njap.v30i2.1524.

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Pigeon pea (Cajanus cajan) meal was substituted for soybean meal in the practical diets for Nile tilapia Oreochromis niloticus fingerlings. Six iso-nitrogenous diets (35% crude protein) were formulated in which heat-treated soybean meal was replaced at varying levels (0, 20, 40, 60, 80 and 100%) with protein from pressure-cooked and sun dried pigeon meal (23% crude protein). Nile tilapia fed 60% pigeon pea meal had significantly (P<0.01) better growth response and nutrient utilisation. Growth was depressed in low pigeon pea fish and also in high (above 60%) pigeon pea diets. The poorest fee
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4

Thomas, Daniel J., Zhanhui Lu, Yolanda Brummer, et al. "Assessment of Protein Quality and Nutritional Characteristics of Commonly Consumed Pulses in the Caribbean Diet by Different In Vitro Assays." Foods 14, no. 2 (2025): 283. https://doi.org/10.3390/foods14020283.

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Pulses, the dried seeds of leguminous plants, form an important part of the diets of many cultures, including Caribbean cuisine, and are a rich source of protein, carbohydrates, and antioxidants while being low in fats. This study examined the effect of a traditional home-cooking method on the nutritional characteristics of pulses commonly consumed in the Caribbean: red kidney beans and cranberry beans (Phaseolus vulgaris L.), cowpeas (Vigna unguiculata L.), and pigeon peas (Cajanus cajan L.). Protein quality, determined via three in vitro protein digestibility methods, starch, and phenolic co
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5

Montero, Maria Laura, Dolores Garrido, R. Karina Gallardo, Juming Tang, and Carolyn F. Ross. "Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test." Foods 10, no. 7 (2021): 1623. http://dx.doi.org/10.3390/foods10071623.

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A home-use test (HUT) is one method that provides a measure of ecological validity as the product is consumed in home under common daily use circumstances. One product that benefits from being evaluated in-home are ready-to-eat (RTE) meals. This study determined consumer acceptance of microwave-thermally-pasteurized jambalaya, a multi-meat and vegetable dish from American Cajun cuisine, and a control (cooked frozen jambalaya) through an on-line home-use test (HUT) over a 12-week storage period. Paralleling the HUT, an online auction determined consumers’ willingness to pay. The study also expl
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6

Sayre-Chavez, Brooke, Bridget Baxter, Corey D. Broeckling, María Muñoz-Amatriaín, Mark Manary, and Elizabeth P. Ryan. "Non-targeted metabolomics of cooked cowpea (Vigna unguiculata) and pigeon pea (Cajanus cajan) from Ghana using two distinct and complementary analytical platforms." Food Chemistry: Molecular Sciences 4 (July 2022): 100087. http://dx.doi.org/10.1016/j.fochms.2022.100087.

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7

Mazumder, Md Anisur Rahman, Shanipa Sukchot, Piyawan Phonphimai, et al. "Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties." Foods 12, no. 11 (2023): 2094. http://dx.doi.org/10.3390/foods12112094.

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A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textur
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8

Etuk, E. B., E. B. Etuk, and A. B. I. Udedibie. "Effects of Cooked Pigeon Pea seed meal on the performance, dressed and organ weight characteristics of broilers." Nigerian Journal of Animal Production 33, no. 1 (2021): 16–22. http://dx.doi.org/10.51791/njap.v33i1.1207.

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Seeds of pigeon pea (Cajanus cajan) grown in Enugu State in the South East Agricultural zone of Nigeria were studied to determine its effect on performance, dressed weight and organ weight characteristics of broilers. The dry, brown coat coloured pigeon pea seeds were cooked in boiling water for 60minutes, sun-dried, made into a meal and stored in feed bags. The cooked pigeon pea seed meal (CPSM) at 0, 20, 30, 40, and 50% dietary levels replaced 0, 40, 60, 80 and 100% of soybean meal and 0, 20, 30, 40 and 50% of maize, respectively in formulated broiler starter diets. CPSM also replaced 0, 50,
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9

Nkemakonam Anene, Maryann, Ernest Eguono Emojorho, Udeh Charles Chiedu, and Uche C. Anyaiwe. "Chemical functional physical and sensory properties of flour and idli produced from blends of rice (Oryza sativa), african yam bean (Sphenostylis sternocarpa) and pigeon pea (Cajanus cajan)." Horticulture International Journal 7, no. 4 (2023): 149–57. http://dx.doi.org/10.15406/hij.2023.07.00289.

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This study looked at the idli's chemical, functional, physical, and sensory properties when prepared with rice, pigeon peas, and African yam beans. Dhals were made by washing, soaking whole pigeon pea and African yam bean (AYB) seeds in hot water (80°C for 30 minutes), hand-dehulling, and sun-drying them. For the processed dhals, black gram dhals (control), separate water was used to rinse and soak the rice for 5 hours at room temperature (29.2°C). The dhals were wet-milled into a smooth batter separately from the rice, which was crushed to a coarse batter. Rice was combined 2:1 with dhals. Th
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10

GOSWAMI, DEEPANYETA, Dinesh Kumar R, NAVITA BANSAL, RAMA PRASHAT G, and BHARADWAJ C. "Effect of cooking and canning on digestibility and antioxidant potential in chickpea (Cicer arietinum) and pigeon pea (Cajanus cajan)." Indian Journal of Agricultural Sciences 91, no. 7 (2021). http://dx.doi.org/10.56093/ijas.v91i7.115131.

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Pulses because of their high protein content, have the potential for improving nutritional status and combating malnutrition. A study was carried out at ICAR-Indian Agricultural Research Institute, New Delhi during 2019-20 to see the effects of cooking (boiling) and canning on protein digestibility and antioxidant potential on two contrasting genotypes of chickpea (Cicer arietinum L.) and pigeon pea [Cajanus cajan (L.) Millsp.] for total protein content. The protein quality was assessed on the basis of essential amino acid score and protein digestibility in terms of Protein Digestibility-Corre
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Books on the topic "Cookery, Cajun"

1

Lasseigne, Janis. Cajun food for non-Cajuns. Lasseigne Publications, 1986.

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2

Frugé, Theresa. Everyday Cajun cooking: Authentic cajun family recipes. Cookbook Publishers, 1997.

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3

Theriot, Jude W. Cajun healthy. Pelican Pub. Co., 1994.

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4

Thompson-Anderson, Terry. Cajun-creole cooking. HPBooks, 1986.

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5

DiNapoli, Carlo. The Cajun gourmet afloat and on the road: Treasured masterpieces from the bayou for a society on the move! Cookbook Publishers, 1991.

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6

Kuykendall, Lew. Ragin' Cajun recipes. Marilew Enterprises, 1999.

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7

Remy. ' Dat little Cajun cookbook. Relco Pub., 1993.

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8

Company, Beau Bayou Publishing, ed. Cajun cuisine: Authentic Cajun recipes from Louisiana's bayou country. Beau Bayou Pub. Co., 1985.

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9

Clark, Mindy Starns. Under the Cajun moon. Center Point Pub., 2009.

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10

LeBlanc, Mary. Cajun cooking and food sources: How to prepare Cajun recipes, where to find Cajun foods. Mamou Pub., 1986.

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