Relevant bibliographies by topics / Cooking

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Cooking"

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Pen, Robert Zus'evich, Roman Aleksandrovich Marchenko, Ida L'vovna Shapiro, Yuliya Alekseyevna Ambrosovich, and Natal'ya Viktorovna Karetnikova. "SULPHATE COOKING OF THE DEAD SOFT WOOD." chemistry of plant raw material, no. 1 (March 13, 2023): 361–66. http://dx.doi.org/10.14258/jcprm.20230111644.

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The samples of dead wood (the pine, spruce, fir, cedar), damaged in 2017 by the siberian silkmoth and cedar-tree borer is displayed at April 2022 on the Yenisei region of Krasnoyarsk Territory with for sulphate delignification, optimization of the cooking process, estimation of the unbleached cellulose characteristics, determination of the possibility of its use as fibrous semi-finished product of cellulose-paper production. The sulphate cookings are executed in laboratory autoclave under the following constant conditions: hydromodule 4.8; the degree sulfiditiy of the cooking solution 20.8%; t
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China, M. A. H., AG A. madi, and A. E. Ujong. "Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production." Research Journal of Food Science and Nutrition 7, no. 2 (2022): 59–67. http://dx.doi.org/10.31248/rjfsn2022.142.

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The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used to produce cookies. The cookies were subjected to proximate and sensory evaluation while the flour blends were analyzed for their functional and pasting properties. Proximate analysis of the cookies revealed a significant (p<0.05)
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Morris, Janelle, Keiko Goto, Cindy Wolff, Stephanie Bianco, and Aurelia Samonte. "Get Cookin’." Californian Journal of Health Promotion 13, no. 2 (2015): 48–60. http://dx.doi.org/10.32398/cjhp.v13i2.1823.

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Background and Purpose: Healthy eating practices have been associated with prevention of chronic diseases. There is limited information about strategies for healthy eating practices among families. The current study examined the effectiveness of Get Cookin’, a six-week intervention consisting of nutrition education and hands-on cooking and tasting activities among low-income families. Methods: Lowincome adults participated in Get Cookin’, a six-week intervention consisting of nutrition education and hands-on cooking activities. Ninety-six participants completed a retrospective survey which exa
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Castagnoli, Juliana de Lara, Kerulyn Maria Chanivski Machado, Mayra Lopes de Oliveira, et al. "Cooking Workshops as a Strategy to Improve the Acceptability of Vegetables for Elementary School Children." International Journal for Innovation Education and Research 9, no. 11 (2021): 338–51. http://dx.doi.org/10.31686/ijier.vol9.iss11.3495.

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The research aim was to develop cooking workshops using five health foods least accepted by elementary school children and assess their sensory acceptability and physicochemical composition. Three hundred and thirty two elementary school children aged between 7 and 10 years participated in the research. Food acceptability was evaluated in order to verify the nutritious foods less accepted by children, for use in preparations prepared in cooking workshops. Five products were prepared in cooking workshops: eggplant cookie, chard muffin, cress bread, radish pancake and chayote esfiha. All prepara
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Noguchi, Akinori. "Extrusion Cooking." JSM Mycotoxins 67, no. 1 (2017): 33–42. http://dx.doi.org/10.2520/myco.67-1-2.

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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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Repp, John. "Cooking." Iowa Review 24, no. 3 (1994): 181–82. http://dx.doi.org/10.17077/0021-065x.4792.

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Wenner, Melinda. "Cooking." Scientific American 301, no. 3 (2009): 79. http://dx.doi.org/10.1038/scientificamerican0909-79b.

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Noguchi, Akinori. "High Temperature Cooking and Extrusion Cooking." Netsu Bussei 5, no. 4 (1991): 291–96. http://dx.doi.org/10.2963/jjtp.5.291.

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GRIFFIN, G. L., J. W. SAVELL G. C. SMITH, K. S. RHEE, and H. K. JOHNSON. "COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS." Journal of Food Quality 8, no. 2-3 (1985): 69–79. http://dx.doi.org/10.1111/j.1745-4557.1985.tb00834.x.

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Dissertations / Theses on the topic "Cooking"

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Misner, Scottie, Carol Curtis, and Evelyn Whitmer. "Microwave Cooking." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146454.

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2 pp.<br>Revision of 1998 title by Abgrall and Misner<br>Microwave ovens are safe to use for defrosting, reheating, and cooking food. However "cold spots" can occur in microwaved foods because of the irregular way the microwaves enter the oven and are absorbed by the food. This article provides information on how to cook food evenly and safely in microwave ovens.
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Short, Frances. "Domestic cooking and cooking skills in late twentieth century England." Thesis, University of West London, 2002. https://repository.uwl.ac.uk/id/eprint/382/.

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This study came about in response to the interest in, and concern about, domestic cooking and cooking skills that has arisen in recent years. It critically reviews the current state of thinking about cooking and cooking skills, provides a critique of both popular and academic discourse and proposes new opportunities for policy and future research. With little existing empirically acquired knowledge and no theoretical convention for the study of cooking and cooking skills, the primary research was designed to be exploratory and to provide systematically researched insights and understanding. It
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Wang, Hong. "Study of Chinese household cooking practices : energy and cooking fumes." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43499/.

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First, this research has attempted to identify the underlying reasons for high Chinese family cooking energy consumption. Second, this research has tried to identify ways of reducing Chinese kitchen cooking fume pollution. The literature review indicated that, although cooking energy takes one of the largest proportions of residential building energy consumption, previous studies in this area have not been enough. The published knowledge found indicates that urban residential buildings takes 1/4 of the national building energy consumption (excluding heating). This portion has grown continuousl
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Schwab, Jody Lynn. "Cooking With Paint." VCU Scholars Compass, 2006. http://scholarscompass.vcu.edu/etd/1122.

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Graduate school has been a time of travel through experimentation. The journey has almost always been a search for materials and sources that match my need for working with the self-referential narrative within the framework of a process. Repeatedly, I would venture out and turn back, only to venture out again, packed with new materials and image sources, in search of a complete process. In retrospect, there have been no dead ends, only quenched curiosities that sometimes cleanly, often clumsily, lead one to the other. What is left is a series of explorations from which I can pluck similaritie
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Jenkins, Simon Anthony. "Fluidised bed cereal cooking." Thesis, University of Bristol, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251547.

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Njegic, Bosiljka. "Cooking up quantum chemistry." [Ames, Iowa : Iowa State University], 2008.

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Whitmer, Evelyn, and Scottie Misner. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/146438.

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Misner, Scottie, and Evelyn Whitmer. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239595.

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Casteleyn, Henri. "Clean cooking in sub-Saharan Africa: modeling the cooking fuel mix to 2050." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-217340.

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Lizaso, Martxel. "A review of cooking technology around the world and the potential of solar cooking." Thesis, Högskolan i Gävle, Energisystem och byggnadsteknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32986.

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This report studies the importance of solar cooking when moving towards a more sustainable and egalitarian future. The problems regarding its implementation, in fact, technological, social and economic problems, are presented. A historic overview is offered as well as the theory behind the technology. After studying the current situation concerning cooking, different devices have been analysed and considered, from small ones suitable for households to bigger ones for institutions. Furthermore, several backup systems are also proposed aiming to obtain an ideal Integrated Solar Cooker (ISC). Pos
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Books on the topic "Cooking"

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Ltd, Publications International, ed. Cooking class Christmas cookies cookbook. Publications International, 1995.

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Verlander, Lisette. The Cookin' Cajun Cooking School cookbook. Gibbs Smith, 1997.

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Susan, Murphy, ed. The Cookin' Cajun Cooking School cookbook. Gibbs Smith, 1997.

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Rombauer, Irma (von Starkloff). The joy of cooking Christmas cookies. Scribner, 1996.

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Ltd, Publications International, ed. Cooking class chocolate cookies & brownies cookbook. Publications International, Ltd., 1994.

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Peterson, James. Cooking. Ten Speed Press, 2007.

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America, Boy Scouts of, ed. Cooking. 2nd ed. Boy Scouts of America, 2001.

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Bulloch, Ivan. Cooking. World Book, 1999.

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Root, Letitia, Sharon George, and Anissa Nashkewa. Cooking. Ningwakwe Learning Press, 2004.

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Robson, Denny. Cooking. Gloucester Press, 1991.

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Book chapters on the topic "Cooking"

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Tull, Anita. "Cooking and cooking skills." In Food and Cooking Skills Education. Routledge, 2018. http://dx.doi.org/10.4324/9781315313894-3.

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Kayser, Olivier, and Valeria Budinich. "Cooking." In Scaling up Business Solutions to Social Problems. Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137466549_5.

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Silva, Elizabeth B. "Cooking." In Technology, Culture, Family. Palgrave Macmillan UK, 2010. http://dx.doi.org/10.1057/9780230297029_5.

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Goodman, Emily Elizabeth. "Cooking." In Food, Feminism, and Women's Art in 1970s Southern California. Routledge, 2022. http://dx.doi.org/10.4324/9781003098959-3.

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Kientza, Hervé This vo. "Cooking." In Handbook of Molecular Gastronomy. CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-25.

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Hopia, Anu, and Erik Fooladi. "Cooking Pits—Prehistoric Cooking Meets Science." In A Pinch of Culinary Science. CRC Press, 2019. http://dx.doi.org/10.1201/9780429465376-12.

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Vaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Microwave Cooking." In Dimensions of Food. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_17.

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Lucien, Lauren. "Get Cooking!" In Student Brain Food. Macmillan Education UK, 2013. http://dx.doi.org/10.1007/978-1-137-29705-1_4.

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Qiu, Pangtong. "Chinese Cooking." In Thirty Great Inventions of China. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6525-0_17.

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Amouei Torkmahalleh, Mehdi. "Cooking Aerosol." In Handbook of Indoor Air Quality. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-7680-2_13.

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Conference papers on the topic "Cooking"

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Sugioka, Koki, Sayaka Kamei, and Yasuhiko Morimoto. "BERT Pre-training for Cooking Time Prediction from Cooking Recipes." In 2024 Twelfth International Symposium on Computing and Networking Workshops (CANDARW). IEEE, 2024. https://doi.org/10.1109/candarw64572.2024.00032.

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Halim, Steven Andrew, Jalaluddin Rumi, Galih Dea Pratama, and Dimas Ramdhan. "Understanding Fun in Cooking: Preliminary Study of Serious Games on Cooking Domain." In 2024 International Conference on Information Technology Systems and Innovation (ICITSI). IEEE, 2024. https://doi.org/10.1109/icitsi65188.2024.10929343.

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Liu, Mingyang, Zhen Liu, Yu Wang, Kang Yi, and Jing Xu. "AI-Assisted Cooking Teaching System." In 2024 11th International Conference on Machine Intelligence Theory and Applications (MiTA). IEEE, 2024. http://dx.doi.org/10.1109/mita60795.2024.10751688.

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Chiazzese, Giuseppe, Velia Malizia, and Stefania La Grutta. "COOKING HEALTHY EUROPEAN PATHS: A EUROPEAN PATHWAY FOR RESEARCH, EDUCATION AND INNOVATION IN HEALTHY COOKING." In 17th annual International Conference of Education, Research and Innovation. IATED, 2024. https://doi.org/10.21125/iceri.2024.2473.

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Ab Aziz, Nur Farahwahida binti, Roziyani binti Rawi, Nadilah binti Mohd Ralim, Sri Banu Munisamy, and Ridzuan Bin Halim. "Cooking Gas Monitoring and Alert System." In 2025 19th International Conference on Ubiquitous Information Management and Communication (IMCOM). IEEE, 2025. https://doi.org/10.1109/imcom64595.2025.10857561.

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Mutatu, Vongaishe, Vijay Modi, and June Lukuyu. "Assessing Household Cooking Energy Behavior and Potential for Transition to E-Cooking in Informal Urban Settlements." In 2024 IEEE Global Humanitarian Technology Conference (GHTC). IEEE, 2024. https://doi.org/10.1109/ghtc62424.2024.10771567.

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Zhu, Shoulin, Yiming Ren, Minxia Liu, Lin Gong, Yongyang Zhang, and Xin Liu. "Multi-Agent Reinforcement Learning-Based Real-Time Cooking Task Scheduling Optimization for Multi-Chef Collaborative Cooking." In 2024 International Conference on Automation in Manufacturing, Transportation and Logistics (ICaMaL). IEEE, 2024. https://doi.org/10.1109/icamal62577.2024.10919835.

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Mirda, Irfan, Riyanarto Sarno, Kelly Rossa Sungkono, et al. "Classification-Based Authentication between Fresh Cooking Oil and Bleached Waste Cooking Oil Using an Electronic Nose." In 2024 Beyond Technology Summit on Informatics International Conference (BTS-I2C). IEEE, 2024. https://doi.org/10.1109/bts-i2c63534.2024.10941862.

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Hamada, Reiko, Jun Okabe, Ichiro Ide, Shin'ichi Satoh, Shuichi Sakai, and Hidehiko Tanaka. "Cooking navi." In the 13th annual ACM international conference. ACM Press, 2005. http://dx.doi.org/10.1145/1101149.1101228.

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Ng, Kher Hui, Victoria Shipp, Anya Skatova, and Benjamin Bedwell. "What's cooking." In MobileHCI '15: 17th International Conference on Human-Computer Interaction with Mobile Devices and Services. ACM, 2015. http://dx.doi.org/10.1145/2786567.2794330.

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Reports on the topic "Cooking"

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Sun, Yu. Grasping and Manipulation in Cooking. RPAL, 2018. http://dx.doi.org/10.32555/2018.ws.001.

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Cheekatamarla, Praveen. DECARBONIZING COOKING APPLIANCES WITH HYDROGEN. Office of Scientific and Technical Information (OSTI), 2024. http://dx.doi.org/10.2172/2333762.

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Pelizan, Leticia, and Ahmad Rahnema. The Cooking Fuel Sector in Ghana. Servicio de Publicaciones de la Universidad de Navarra, 2019. http://dx.doi.org/10.15581/018.st-321.

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Avicenna, Data. Burning questions over Indonesia’s cooking transition. East Asia Forum, 2025. https://doi.org/10.59425/eabc.1740088800.

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Hamins, Anthony, Sung Chan Kim, Daniel Madrzykowski, and Jonathan Kent. Investigation of residential cooking fire suppression technologies. National Institute of Standards and Technology, 2018. http://dx.doi.org/10.6028/nist.tn.1969.

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Molina Cardona, Cristian. Energy Saving by Insulating a Cooking Pot. Office of Scientific and Technical Information (OSTI), 2019. http://dx.doi.org/10.2172/1762685.

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Singer, Brett C., William W. Delp, and Michael G. Apte. Experimental Evaluation of Installed Cooking Exhaust Fan Performance. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/1004216.

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Nabinger, Steven J. Evaluation of kitchen cooking appliance efficiency test procedures. National Institute of Standards and Technology, 1999. http://dx.doi.org/10.6028/nist.ir.6181.

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Chen, Tianze. Identifying States of Cooking Objects Using VGG Network. Robot Perception and Action Lab, 2018. http://dx.doi.org/10.32555/2018.dl.001.

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HATFIELD, MICHAEL, and Dean Still. Improved Biomass Cooking Stoves and Improved Stove Emission Equipment. Office of Scientific and Technical Information (OSTI), 2013. http://dx.doi.org/10.2172/1127507.

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