Relevant bibliographies by topics / Cooking / Baking

Contents

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

Academic literature on the topic 'Cooking / Baking'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Cooking / Baking"

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Przybylski, Roman, and Felix A. Aladedunye. "Formation of Trans Fats: During Food Preparation." Canadian Journal of Dietetic Practice and Research 73, no. 2 (2012): 98–101. http://dx.doi.org/10.3148/73.2.2012.98.

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Purpose: An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Methods: Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180° C and 200° C, while stir-fried chicken was prepared at 200° C and 275° C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Results: Minimal changes were observed in the amount of trans fats during baking. Application of
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Nawaz, Asad, Enpeng Li, Ibrahim Khalifa, et al. "Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks." Foods 10, no. 10 (2021): 2467. http://dx.doi.org/10.3390/foods10102467.

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Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness
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Alugwu, Samson Ugochukwu, Thomas M. Okonkwo, and Michael O. Ngadi. "Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat." Asian Food Science Journal 23, no. 9 (2024): 19–31. http://dx.doi.org/10.9734/afsj/2024/v23i9741.

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The aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions, thawed and cooked by baking (BK) and grilling (GR) at 170, 180 and 190 oC for 0, 4, 8, 12 and 16 min. The cooking yield and loss were assessed by weight changes before and after cooking, juiciness, instrumental and sensory texture changes were investigated using 3 x 2 x 5 factorial experiment in complete randomized design (CRD). Rela
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Marchylo, B. A., J. E. Dexter, F. R. Clarke, J. M. Clarke, and K. R. Preston. "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes." Canadian Journal of Plant Science 81, no. 4 (2001): 611–20. http://dx.doi.org/10.4141/p00-133.

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Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of
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Erdem, Ömer Alper, and Mehmet Tolga Dinçer. "Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)." Ege Journal of Fisheries and Aquatic Sciences 40, no. 4 (2023): 251–58. http://dx.doi.org/10.12714/egejfas.40.4.03.

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It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cook
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Lumbong, Ratnasari, R. M. Tinangon, M. D. Rotinsulu, and J. A. D. Kalele. "SIFAT ORGANOLEPTIK BURGER AYAM DENGAN METODE MEMASAK YANG BERBEDA." ZOOTEC 37, no. 2 (2017): 252. http://dx.doi.org/10.35792/zot.37.2.2017.16000.

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THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this study was to evaluate the effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments di
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Kim, Myungheon, Mihyun Cho, Jaebin Im, Changkyo Seo, Changhyeon Park, and Moo-Hyeog Im. "Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (Allium fistulosum L.)." Foods 14, no. 2 (2025): 168. https://doi.org/10.3390/foods14020168.

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Hexaconazole, a triazole insecticide, is widely used to control rust disease in Welsh onions. Residue levels of pesticides vary based on the cooking methods. Although studies on hexaconazole residue have involved vegetables such as cabbage, research on Welsh onion is limited. This study investigated the effect of different cooking methods on hexaconazole residues. Welsh onion was processed by common cooking methods such as stir-frying, boiling, and baking, and analyzed for pesticide residues using liquid chromatography with tandem mass spectrometry. The results showed that the removal rates of
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KHANNA, NITIN, CHARLES R. SANTERRE, DEHAI XU, and YAO-WEN HUANG. "Changes in Dieldrin and p,p'-DOE Residues Following Cooking of Channel Catfish." Journal of Food Protection 60, no. 3 (1997): 300–304. http://dx.doi.org/10.4315/0362-028x-60.3.300.

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The influence of cooking (frying, baking, and smoking) on dieldrin and 1,1-dichloro-2,2-bis[4-chlorophenyl]ethylene (DDE) residues in treated channel catfish (Ictalarus punctatus) was determined. Dieldrin and DDE were significantly reduced (P < 0.05) during cooking of catfish by 50 to 65% (dry basis) and 50 to 80%, respectively. Smoking resulted in maximum reduction (82%) of DDE residues, while baking resulted in the least reductions for both dieldrin (50%) and DDE (50%) when compared to the other preparation methods.
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Soumia, Boussaha, Haddad Djamel, Djaraoui Afaf, and Baississe Salima. "Mathematical modeling and experimental study of heat and mass transfer in cupcake baking using an air fryer." Journal of Food Technology Research 12, no. 2 (2025): 84–101. https://doi.org/10.18488/jftr.v12i2.4208.

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Baking involves simultaneous heat and mass transfer, alongside physical and chemical transformations that determine product quality. While conventional baking has been extensively modeled, air fryer baking remains underexplored, despite its growing popularity as a healthier alternative. This study aims to develop and experimentally validate a mathematical model describing heat and mass transfer during cupcake baking in an air fryer. The model incorporates forced convection, conduction, thermal radiation, gas release, and porosity evolution. It also integrates the simulation of the cooking valu
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Yao, Fen, Hong Gao, Chao-Min Yin, De-Fang Shi, and Xiu-Zhi Fan. "Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms." Foods 12, no. 13 (2023): 2573. http://dx.doi.org/10.3390/foods12132573.

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The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5–20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively.
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Dissertations / Theses on the topic "Cooking / Baking"

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Huali, Villa Mayra Rubi, Fabian Andrea Romina Maldonado, Gomez Ivette Sara Mueras, Villavicencio Luciana Gianella Paiva, and Mego Andrea Alejandra Patiño. "Servicio de entrega de ingredientes para postres medidos en cantidades exactas." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652299.

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El presente trabajo de investigación busca conocer la viabilidad de implementar un modelo de negocio innovador centrado en el servicio de entrega de ingredientes medidos en cantidades exactas para la realización de postres en Lima, Perú. El cual se creó bajo el nombre de The Baker Box. Este modelo de negocio nace como la alternativa para abastecer de ingredientes en cantidades específicas para las porciones requeridas en las recetas, evitando así el desuso de ingredientes, el tedioso proceso de compra y búsqueda de ingredientes, así como evitar los errores en la ejecución de la receta provocad
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Melo, Aroldo Vieira de. "Projeto, constru??o e an?lise de desempenho de um forno solar alternativo tipo caixa a baixo custo." Universidade Federal do Rio Grande do Norte, 2009. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15560.

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Made available in DSpace on 2014-12-17T14:57:48Z (GMT). No. of bitstreams: 1 AroldoVM.pdf: 1927767 bytes, checksum: 7bb8f196ea08d728e8c7ae690cff0a6b (MD5) Previous issue date: 2009-11-06<br>An alternative box-type solar oven constructed from the scrap iron of a gas conventional cook is presented, which functions principles are the effect greenhouse and the concentration. The oven of the conventional cook is the baking enclosure where the absorber (pot) of the solar oven is located, being re-covered for a glass blade for the generation of the greenhouse effect isolated lateral and having deep
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Gomes, Jailton Weber. "Constru??o e an?lise de desempenho de um forno/fog?o solar tipo caixa constru?do a partir de uma sucata de pneu." Universidade Federal do Rio Grande do Norte, 2009. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15600.

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Made available in DSpace on 2014-12-17T14:57:55Z (GMT). No. of bitstreams: 1 jailtonWG.pdf: 3426096 bytes, checksum: a6ff181ad34e9b5be394de7ebee923b3 (MD5) Previous issue date: 2009-04-24<br>An alternative box-type solar cooker built starting from the scrap of a tire and a scrap of old office chair is presented, which principles functions are the effect greenhouse and the concentration. The tire served as structure for making of is the baking enclosure where the absorber (roasting pan 20x30cm) of the solar is located, being re-covered for a glass blade for the generation of the greenhouse ef
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Broderick, Jane Tingle, Rebecca Aslinger, and Seong Bock Hong. "Baking Cookies: Using Emergent Curriculum to Explore Physical Science and Measurement." Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/etsu-works/4482.

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Brekke, Sarah. "Trans-free fats and oils: chemistry and consumer acceptance." Kansas State University, 2013. http://hdl.handle.net/2097/16268.

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Master of Science<br>Department of Food Science<br>Delores Chambers<br>Research has shown that trans fat consumption increases the levels of low-density lipoprotein (LDL) and has a direct correlation to the incidence of heart disease. It is now widely believed that trans fat intake adversely affects the health of consumers. A Food and Drug Administration (FDA) ruling, effective January 1, 2006, required declaration of trans fat content on all Nutrition Facts labels of food products. Around the same time local governments, such as the city of New York, and some restaurants followed suit by elim
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Uribe, Wandurraga Zaida Natalia. "Microalgae as novel ingredients for the formulation of food products." Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/158743.

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[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polv
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Holm, Jill T. "The use of chemical leavening in frozen doughs." 1986. http://hdl.handle.net/2097/22079.

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Lee, Ching-Yi, and 李靜沂. "A Survey of Training Acceptability of Contestants for National Commerce-related Skills Competition in Baking, Cooking, and Dinning Service." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/75681013315275973009.

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碩士<br>國立屏東科技大學<br>技術及職業教育研究所<br>98<br>The purpose of the study was to survey 2009 National Commerce-related Skills Competition of Senior High School Students’ acceptability and teachers’ practice. The main methodology is a questionnaire survey which including 136 teachers and 282 contestants in Taiwan. The data have been analyzed through statistical methods, such as t -test, one way analysis of variance, and test of homogeneity of proportions. The conclusions of the study were as follows: 1. Teachers have high sores in practice of training program. 2. There is no significant different between
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Books on the topic "Cooking / Baking"

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Patmore, Emma. What's cooking: Baking. Whitecap, 1998.

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PARRAGON. What's cooking: Baking. Parragon Inc, 2010.

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Ltd, Publications International, and Mars Incorporated, eds. Brighter baking with M&M's brand chocolate mini baking bits. Publications International, 1997.

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DiMuzio, Daniel T. Bread Baking. John Wiley & Sons, Ltd., 2009.

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Ellison, Audrey. Baking bread. Quantum, 2004.

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Glenn, Andrews. Basic bread baking. Storey Books, 1999.

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Meyer, Arthur L. Danish cooking and baking traditions. Hippocrene Books, 2011.

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E, Lundberg Donald, ed. Understanding baking. 2nd ed. Van Nostrand Reinhold, 1992.

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E, Lundberg Donald, ed. Understanding baking. 2nd ed. John Wiley & Sons, Inc., 1992.

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Tamme, Jemima. Baking day. Rod and Staff Publishers, 2002.

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Book chapters on the topic "Cooking / Baking"

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Monteix, Nicolas. "Baking and Cooking." In A Companion to Food in the Ancient World. John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118878255.ch20.

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Paulas, John. "Cooking and Baking Technology." In A Companion to Science, Technology, and Medicine in Ancient Greece and Rome. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781118373057.ch35.

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Franke, Knut, Fabrice Tonfack Djikeng, and Tuba Esatbeyoglu. "Influence of Frying, Baking and Cooking on Food Bioactives." In Food Bioactive Ingredients. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96885-4_3.

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Leimbach, Judy, Kathy Leimbach, and Mary Lou Johnson. "Baking Cookies." In Math Extension Units. Routledge, 2021. http://dx.doi.org/10.4324/9781003236481-36.

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Ilcin, Mustafa, and Ali Satar. "The Importance of Orthoptera Insects in Agricultural Fields and Their Investigation As an Alternative Protein Source." In Alternative Protein Sources. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359289.4.

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Orthoptera is an order of insects that includes grasshoppers, crickets, katydids, and locusts. These insects are characterized by their large hind legs, adapted for jumping, and their ability to produce sound (stridulation) by rubbing certain body parts together. Certain species of grasshoppers can undergo a phase change to become locusts, forming large swarms that can travel great distances and cause significant agricultural damage. The sound produced by crickets and katydids is species-specific and is used to attract mates. Each species has a unique song. Many Orthopterans have evolved to bl
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Grisi, Cristiani Viegas Brandão, Polyana dos Santos Ferreira, Nataly Albuquerque dos Santos, and Angela Maria Tribuzy de Magalhães Cordeiro. "Cactus Snacks and Cookies: Unconventional Food Plants in Baking Processes." In Ethnobotany of Mountain Regions. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-030-87251-9_122.

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Grisi, Cristiani Viegas Brandão, Polyana dos Santos Ferreira, Nataly Albuquerque dos Santos, and Angela Maria Tribuzy de Magalhães Cordeiro. "Cactus Snacks and Cookies: Unconventional Food Plants in Baking Processes." In Ethnobotany of Mountain Regions. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-47254-2_122-1.

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Shuai, Zhou, Raffaele Romano, Giampiero Celenta, and Andrea Formato. "Effect of Baking Conditions and Recipes on the Quality of Cookies." In New Technologies, Development and Application VI. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34721-4_15.

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Walls, Lauren A., and Keith Scot. "Cooking Connects Them:." In Baking, Bourbon, and Black Drink. University of Alabama Press, 2018. https://doi.org/10.2307/jj.30346794.11.

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Marcus, Jacqueline B. "Food Science Basics: Healthy Cooking and Baking Demystified." In Culinary Nutrition. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-391882-6.00002-9.

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Conference papers on the topic "Cooking / Baking"

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Breen, Mark A., Judith A. Schneider, D. Keith Walters, and Louay Chamra. "Modifying the Heat Transfer Characteristics of a Residential Oven to Promote Favorable Baking Results." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-59638.

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Baking has historically been a trial and error method of cooking. Little research has been conducted to determine the heat transfer characteristics that promote good baking results, and previous research studies have focused on commercial baking applications and the quantities of radiation, convection and conduction that are delivered to the food after a favorable baking process has been defined. The objective of the present work is to experimentally explore the feasibility of modifying a residential oven to mimic commercial baking products. The first step in the solution process was to define
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Hassen, Abdulkadir Aman, Demiss Alemu, Ole Jorgen Nydal, and Demiss A. Amibe. "Performance Investigation of Solar Powered Injera Baking Oven for Indoor Cooking." In ISES Solar World Congress 2011. International Solar Energy Society, 2011. http://dx.doi.org/10.18086/swc.2011.30.08.

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Mendell, Christopher N. "Novel Two-Stage Concentrating Solar Air Unit Achieves Heating Goals, Minimizes Tracking and Uses Off-the-Shelf Materials for Construction." In ASME 2011 5th International Conference on Energy Sustainability. ASMEDC, 2011. http://dx.doi.org/10.1115/es2011-54456.

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Available solar heaters, particularly for baking, have not enjoyed wider success because of their inability to address issues of ease-of-integration to existing infrastructure, unit size, frequent tracking adjustment, tracking system failure, use of ‘exotic’ materials, glare, and reflector fouling from the exposure of the optical system to the close proximity of the cooking vessel. The author created a series of ‘user-friendly’ features and criteria for a proposed unit to meet these challenges.
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Beekman, Jessica, Samantha Popol, Shaun MacMahon, and Steven Peyton. "Analysis of MCPD and Glycidyl Esters: Recent Occurrence Data in U.S. Infant Formulas and Effects of Cooking on Contaminant Concentrations in Frozen Fried Foods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jsat7828.

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Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPD), 2-monochloro-1,3-propanediol (2-MCPD), and glycidol are process-induced chemical contaminants found in a variety of edible oils and food products containing these oils. Studies have shown these contaminants may be carcinogenic and/or genotoxic, making their presence in foodstuffs a potential health concern. Since 2012, researchers at the U.S. Food and Drug Administration (FDA) have developed methods for the analysis of MCPD and glycidyl esters in a variety of matrices, including edible oils, infant formula, and other processed foods.
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Perez-Santana, Melissa, Gloria Cagampang, Christopher Nieves, and Victor Cedeño-Sánchez. "Comparison of High Oleic Palm Oils and Shortenings in a Baking Application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wjbk4704.

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Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their reduction and replacement by unsaturated fats. Blending of fats and the use of emulsifiers are low-cost tech
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Burleson, Grace, Brian Butcher, Brianna Goodwin, and Kendra Sharp. "Assisting Economic Opportunity for Women Through Appropriate Engineering Design of a Soap-Making Process in Uganda." In ASME 2016 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/detc2016-59715.

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TERREWODE, a non-governmental organization in Uganda, works to eradicate obstetric fistula in local communities and provide income-generating skills training to the affected women. Obstetric fistula is a traumatic childbirth injury caused by prolonged, obstructed labor and delayed intervention. The condition is preventable with proper medical attention, however, in rural areas women who suffer from the condition are typically disowned from their families and communities [1]. As part of their social reintegration program, TERREWODE provides training for women post-treatment in multiple income-g
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Wijaya, Karna, Wega Trisunaryanti, Iqmal Tahir, et al. "Diversification of Used Cooking Oil into Biodiesel as an Attempt to Increase BumDes Mangesti Sejahtera’s Revenue in Gentan Village, Baki District, Sukoharjo Regency." In 3rd International Conference on Community Engagement and Education for Sustainable Development. AIJR Publisher, 2023. http://dx.doi.org/10.21467/proceedings.151.24.

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One of the types of waste produced by the Gentan community is used cooking oil. Previously, the people and the business actors in Gentan reused it in their daily activities. However, they acknowledge that it may damage food nutrition and even cause cancers for its fatty acids. In response to such problems, the Regency Government worked jointly to construct a waste recycling technology called TPS3R. In 2021, the head of Gentan stated that they had started an activity called GELIMPAH (Gentan Peduli Sampah, the community’s action of concern towards waste) program by collecting wastes from househo
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