Relevant bibliographies by topics / COOKING – Methods – Quantity

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Academic literature on the topic 'COOKING – Methods – Quantity'

Author: Grafiati
Published: 28 July 2024
Last updated: 31 July 2025

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Journal articles on the topic "COOKING – Methods – Quantity"

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Suharyani, Ine, Wildan Akmal Nuriansyah, Silvia Baetul Ulfa, et al. "Utilization of waste cooking oil into aromatherapy candles." Community Empowerment 8, no. 12 (2023): 2094–100. http://dx.doi.org/10.31603/ce.10790.

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Home industries in Cipeujeuh Kulon Village produce a significant quantity of used cooking oil to process the food they manufacture. The objective of this service program is to diminish the recurrent use of discarded cooking oil, decrease consumption, and minimize the amount of culinary waste by utilizing used cooking oil as a fundamental ingredient in crafting aromatherapy candles. The employed methods encompass socialization and hands-on practice. The outcomes of this initiative reveal an enhanced public comprehension, encouraging individuals to abstain from consuming used cooking oil while p
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Mendez, Shannon, Hsin Yi Tseng, Jamie Kubota, Adrianne Widaman, and John Gieng. "A Six-Week Group-Based Advanced Quantity Meal Prep Program Improves Cooking Attitudes, Behaviors, and Body Composition." Current Developments in Nutrition 4, Supplement_2 (2020): 1332. http://dx.doi.org/10.1093/cdn/nzaa059_049.

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Abstract Objectives Consumption of food away from home is associated with higher caloric intake and poorer diet quality compared to home-cooked food. The group-based advance quantity meal prep (AQMP) program was developed to increase the frequency of consumption of home-cooked meals. This pilot study aimed to determine the effects of the AQMP program on the frequency of consumption of home-cooked meals, cooking attitudes, cooking self-efficacy, and anthropometrics. Methods Participants were recruited from a fitness center and met at a commercial kitchen once a week for 6 weeks to complete the
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Asante, Frank A., William O. Ellis, Ibok Oduro, and Firibu K. Saalia. "Effect of Soaking and Cooking Methods on Extraction of Solids and Acceptability of Tiger Nut (Cyperus Esculentus L) Milk." Journal of Agricultural Studies 2, no. 2 (2014): 76. http://dx.doi.org/10.5296/jas.v2i2.5991.

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Vegetable milk is a nutritious alternative for consumers who for dietary and other constraints cannot consume dairy milk. The production of vegetable milk solids of acceptable taste and quantity is however an important consideration. The study determined the effect of soaking in combination with boiling, steaming and roasting on the yield of milk, solids and its sensory quality. Boiling of tubers before soaking yielded the highest quantity of milk for all tubers with a range of 4395.5 g kg-1 to 6530.4 g kg-1. Boiling before soaking however gave the lowest milk solids for the tubers with the lo
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Balidemaj, Festina, Christina Isaxon, Asmamaw Abera, and Ebba Malmqvist. "Indoor Air Pollution Exposure of Women in Adama, Ethiopia, and Assessment of Disease Burden Attributable to Risk Factor." International Journal of Environmental Research and Public Health 18, no. 18 (2021): 9859. http://dx.doi.org/10.3390/ijerph18189859.

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Introduction and aim: Air pollution, a major environmental threat to human health, contributes to the premature deaths of millions of people worldwide. Cooking with solid fuels, such as charcoal and wood, in low- and middle-income countries generates very high emissions of particulate matter within and near the household as a result of their inefficient combustion. Women are especially exposed, as they often perform the cooking. The purpose of this study was to assess the burden of disease attributable to household air pollution exposure from cooking among women in Adama, Ethiopia. Methods: Ai
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Augustine, U. Iwuoha, and B. Ogunedo Martins. "Design and Construction of a Domestic Solar Cooker." Engineering and Technology Quarterly Reviews 2, no. 1 (2019): 24–37. https://doi.org/10.5281/zenodo.2640450.

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Over the years, increase in energy demand has stirred up research interest aimed at harnessing the abundant energy from the sun to meet human’s energy needs. One of such needs is feeding, and this is achieved through cooking. Most of the conventional cooking methods affect the ecological system negatively. Hence, the study aimed to design and construct a solar cooker. The solar cooker is made up of four main parts viz: the pot, the parabolic reflective dish, the bracket and the dish stand with its base. The selection of materials for the construction of the solar cooker is governed by ma
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Chamorro, Andrés Felipe, Manuel Palencia, and Tulio Armando Lerma. "Physicochemical Characterization and Properties of Cassava Starch: A Review." Polymers 17, no. 12 (2025): 1663. https://doi.org/10.3390/polym17121663.

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Cassava (Manihot esculenta Crantz) is a tuber and one of the most important sources of commercial production in the world, with high consumed food produced in the tropics contributing to high quantity of calories to the diet. The principal component of the cassava root is starch, a polysaccharide composed of amylose and amylopectin, where the physicochemical property of the biopolymer is altered in different cooking processes. This review summarizes and provides information about cassava starch structure, morphology, and physicochemical properties, such as gelatinization, pasting, and retrogra
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Diniaty, Dewi. "Pengendalian Persediaan Barang Dagang Menggunakan Model Probabilistik (Studi Kasus: Toko XYZ) Merchandise Inventory Control Using Probabilistic Model (Case Study : XYZ Store)." Jurnal Sains, Teknologi dan Industri 18, no. 1 (2020): 87. http://dx.doi.org/10.24014/sitekin.v18i1.9809.

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Abstrak Toko XYZ adalah toko sembako dengan komoditi barang dagangnya yaitu beras, gula, minyak goreng, dan tepung. Permasalahan yang dihadapi adalah permintaan konsumen yang berfluktuasi dan lead time barang dagang yang tidak pasti, sehingga menyebabkan kekurangan persediaan yang berpengaruh kepada pelayanan terhadap konsumen. Tujuan dari penelitian ini menentukan safety stock yang optimal dengan perencanaan persediaan dan mengetahui ongkos persediaan yang optimal dan kapan waktu pemesanan kembali yang ekonomis dengan menggunakan EOQ model probabilistik. Metode peramalan yang digunakan yaitu
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Firdaus Ariff, Tasnim, and Ummu Aisyah Ismail. "Reducing Tool Wear with Hybrid Microwave Treated TiCN Coated Tool and Recycled Cooking Oil in MQL Machining of T6061 Aluminium Alloy." Jurnal Kejuruteraan 37, no. 1 (2025): 499–506. https://doi.org/10.17576/jkukm-2025-37(1)-37.

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Titanium carbo-nitride (TiCN) inserts are vital for cutting operations, particularly in high-temperature conditions. Conventional machining methods lead to rapid wear of tools, frequent need for tool changes, high costs associated with tool replacement, and extensive usage of synthetic cutting fl uids that are environmentally damaging. This study aims to minimise tool wear and promote circular economy. This study examines the process of machining T6061 aluminium alloy using TiCN inserts treated with hybrid microwave (HMW) energy at 220℃ for 20 minutes, with silicon dioxide (SiO2) as the suscep
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Udomkun, Patchimaporn, Cargele Masso, Rony Swennen, et al. "Consumer Preferences and Socioeconomic Factors Decided on Plantain and Plantain-Based Products in the Central Region of Cameroon and Oyo State, Nigeria." Foods 10, no. 8 (2021): 1955. http://dx.doi.org/10.3390/foods10081955.

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Plantain is a key staple food in Central and West Africa, but there is limited understanding of its market in Africa. In addition, the cooking methods for enhancing the nutritional value, consumer preference, and willingness to pay for plantain and plantain-based products are not well understood. The knowledge gaps in the market and consumer dimension of the food chain need to be known to increase plantain utilization and guide breeding efforts. This research contributes by examining the cooking methods, consumer preference, and willingness to pay for plantain and plantain-based products in Ca
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Mauludyani, Anna Vipta Resti, Umi Fahmida, and Otte Santika. "Relationship between Household Expenditures on Strategic Foods and Prevalence of Undernutrition among Children 0 to 23 Months of Age in Indonesia." Food and Nutrition Bulletin 35, no. 4 (2014): 440–48. http://dx.doi.org/10.1177/156482651403500406.

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Background The global economic crisis in 2007/08 resulted in higher food prices, which increased household food expenditures while worsening the quantity and quality of food consumed, potentially leading to child undernutrition. Objective To characterize the relationship of the mean proportions of household expenditures on strategic foods with the prevalence of undernutrition (high stunting, wasting, and underweight) among children under 2 years of age in Indonesia. Methods The study used data from 437 districts from two nationally representative surveys conducted in 2007, the National Socioec
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Books on the topic "COOKING – Methods – Quantity"

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John, Fuller. The chef's compendium of professional recipes. AVI Pub. Co., 1985.

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Edward, Renold, ed. The chef's compendium of professional recipes. 3rd ed. Butterworth-Heinemann, 1992.

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Cracknell, H. L. Practical professional cookery. 3rd ed. Macmillan, 1994.

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Kittler, Pamela Goyan. Cultural foods: Traditions and trends. Wadsworth/Thompson Learning, 2000.

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Tennant, Mary, and Becki Visser. Cooking Among Friends: Meal Planning and Preparation Delightfully Simplified. Cooking Among Friends, 2005.

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John, Fuller, Edward Renold, and David Foskett. Chef's Compendium of Professional Recipes. Taylor & Francis Group, 2012.

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John, Fuller, Edward Renold, and David Foskett. Chef's Compendium of Professional Recipes. Taylor & Francis Group, 2012.

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John, Fuller, Edward Renold, and David Foskett. Chef's Compendium of Professional Recipes. Taylor & Francis Group, 2012.

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Foskett, David, John Fuller, and Edward Renold. Chef's Compendium of Professional Recipes, Third Edition. 3rd ed. Butterworth-Heinemann, 1992.

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Chef's Compendium of Professional Recipes. Routledge, 2012.

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Book chapters on the topic "COOKING – Methods – Quantity"

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Ueda, Mayumi, and Shinsuke Nakajima. "Cooking Recipe Recommendation Method Focusing on the Relationship Between User Preference and Ingredient Quantity." In Transactions on Engineering Technologies. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-9588-3_29.

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Chiplonkar, Shashi A. "Development of Micronutrient-rich Food Products." In Micronutrients: The Key to Good Health. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/9789815040258122010007.

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Dietary diversification and modification include changes in habitual diet with micronutrient-dense foods and choosing proper food preparation methods for increasing micronutrient bioavailability. Natural plant foods provide us with nutrients as well as non-nutrients such as phytochemicals, which together contribute to multiple health benefits. This chapter illustrates different methods to develop nutritious food products at household or community levels, specific for various age groups like infants, toddlers, adolescents, and adults. To devise micronutrient-rich food products, raw foods with h
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Casales-Garcia, V., Z. Falomir, L. Museros, I. Sanz, D. M. Llido, and L. Gonzalez-Abril. "Analysing Food-Porn Images for Users’ Engagement in the Food Business." In Frontiers in Artificial Intelligence and Applications. IOS Press, 2022. http://dx.doi.org/10.3233/faia220316.

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This paper presents an approach for analysing food-porn images and their related comments published by the cooking school Getcookingcanada Instagram account. Our approach processes the published images to extract colour parameters, counts the number of likes, and also analyses the comments related to each publication. A dataset containing all these was built, and methods were applied to study correlations among the data: a regression analysis, an ANOVA and a sentiment analysis of the comments on the dataset to explain the relation between the quantity of likes and the sentiment obtained from t
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Firdose, Kouser, and Noor Firdose. "Dietary Iron." In Iron Metabolism - Iron a Double‐Edged Sword [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.101265.

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Iron metabolism differs from the metabolism of other metals in that there is no physiologic mechanism for iron excretion, it is unusual; approximately 90% of daily iron needs are obtained from an endogenous source, the breakdown of circulating RBCs. Additionally humans derive iron from their everyday diet, predominantly from plant foods and the rest from foods of animal origin. Iron is found in food as either haem or non-haem iron. Iron bioavailability has been estimated to be in the range of 14–18% for mixed diets and 5–12% for vegetarian diets in subjects with no iron stores. Iron absorption
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"PRICES AND WAGES IN ENGLAND servants at 6d. In periods of high prices 1s. 2d. or 1s. 4d. a week might be allowed for fellows. The allowances covered expenditure on food, drink and fuel for cooking, baking bread and brewing beer and for heating the Hall on feast days in winter, the only times when fires were per-mitted there. Two meals, dinner and supper, were served daily, with breakfast for those under sixteen years of age. If the total expense of food, drink and fuel in any year was less than the total allocations a surplus was accounted at the end of the year known as Excrescentia commonarum ; if the expense exceeded the allocations a deficit appeared in the Bursars’ Accounts. During the fifteenth century the total yearly allocations for commons were usually between £220 and £230, with variations due to the varying number of persons and to different rates, and there was nearly always a surplus, sometimes as great as £57 8s. (1456) ; between 1405 and 1475 a deficit occurred only in four years (1405, 1437, 1438 and 1446). Later the surplus disappeared and early in the sixteenth century there were usually deficits caused by the permanent rise in prices. Between 1534 and 1541 there was a deficit every year. A new method of accounting for commons was therefore adopted in 1542, in order to ensure a more comprehensive statement of the current expenses for food, drink and fuel. From 1542 onwards, the Bursars entered the total sums spent weekly on provisions and supplementary purchases by the Manciple in the Rolls or Books in place of the former Commons Account, which now disappeared. After the expenses of the departments, liveries, stipends and all other expenditure, a new section was henceforward added: the Staurum or Stock Account. This covered costs of food, drink and fuel used during the year and gave com-monly only a single total quantity for each commodity with the cost of the same. The accounts were not kept uniformly ; some bursars unfortunately omitted quantities entirely from their Staurum Accounts. Since a store was kept of most kinds of provisions, the consumption in any year consisted partly of the remainder unused purchased in the year preceding, partly of fresh purchases in the current year. In a few years entries were divided into “ left in store and used during the year ” and “ bought and used during the year,” and in these cases the average." In Prices and Wages in England. Routledge, 2013. http://dx.doi.org/10.4324/9781315031385-44.

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Conference papers on the topic "COOKING – Methods – Quantity"

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Giorges, Aklilu T. G., John Stewart, and John A. Pierson. "Experiment and 2D Numerical Simulation of Cooking Process of Chicken Breast." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-12859.

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In this work, we presented the experimental and numerical work of the cooking process of chicken breast muscles. The experimental cooking process was done in a convection oven where the chicken breast was placed on top of the plate. The experimental thermal history of the cooking and cooling process was measured using thermal probes at six locations. The measured temperature is used to evaluate the numerical model and define the heat transfer coefficient. Indeed, the result illustrates that the surface irregularity and the shape have a significant effect on the local temperature profile. In ad
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CONFORT, Sandra Regina Alves, Fernando Luiz Pellegrini PESSOA, Marco Antônio Pereira ARAÚJO, and Cristiane Souza Siqueira PEREIRA. "ANALYSIS OF USED COOKING OIL COLLECTION IN VASSOURAS - RJ (2021-2023)." In Second Southern Science Conference - 2024. Araucária - Associação Científica, 2024. https://doi.org/10.48141/sscon_27_2024.pdf.

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Improper disposal of used cooking oil represents a significant environmental challenge, contributing to the pollution of water resources and escalating water treatment costs. The recycling of waste oil aligns with several Sustainable Development Goals (SDGs) articulated in the commitments established by the 2030 Agenda during the United Nations Summit in 2015. The primary objective of this study was to conduct a statistical analysis of waste oil collection in Vassouras, RJ, over the period from 2021 to 2023. The descriptive statistical analysis was performed using the Minitab software to exami
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B, Prabakaran, and Mohd Hafizil Mat Yasin. "An Assessment of Performance of Compression Ignition Engine Fueled with Recycled Waste Engine Oil Waste Cooking Oil and Waste Plastic Oil as Fuel." In WCX SAE World Congress Experience. SAE International, 2024. http://dx.doi.org/10.4271/2024-01-2699.

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<div class="section abstract"><div class="htmlview paragraph">Using the recycled waste oils are to be focused for the protection of environment by reducing the land pollution and disposal costs. This study is to use the recycled waste engine oil, waste cooking oil and waste plastic oil along with Bio-butanol from the waste cut vegetables and fruits. Initially, properties and solubility were tested for choosing a suitable blend for fueling into diesel engine from various proportions. These three blends from the base of three waste oils are then tested by modifying and standard engin
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