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

Author: Grafiati

Published: 28 July 2024

Last updated: 31 July 2025

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1

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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8

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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9

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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Chobhe, Swati, and Sachin M. Bhor. "Review of Dietary rules described in Ayurveda." PDEAS International Journal of Research in Ayurved and Allied Sciences 6, no. 1 (2024): 3–5. https://doi.org/10.63778/pdeasijraas-arjcpl/2024_2283.

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Ahara, Nidra and Brahmacharya are the three pillars of health, out of which food is the most important component, as it is required for growth and repairing of the tissue. Ayurveda believes that food not only nourishes the body but it also replenishes the mind. so, to strike the body and mind balance, one must follow dietary rules advised in the Charak Samhita under “Ashta Ahar Vidhi Visheshayatana” which include Prakruti (nature), karana (processing), Samyoga (combination), Rashi (quantity), Desha (place), Kala (time/stage of disease), Upayoga-Sanstha (rule for use), and Upayokta (consumer).

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Marcinkowski, Damian, Mirosław Czechlowski, and Tomasz Grzelak. "Spectrometric Determination of Content of Methyl Palmitate in Methyl Esters of Waste Cooking Oils." Agricultural Engineering 23, no. 1 (2019): 59–68. http://dx.doi.org/10.1515/agriceng-2019-0006.

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AbstractThe second-generation liquid biofuels are fuels derived from non-food raw materials, i.e. waste cooking oils and animal fats. They are waste raw materials from the agri-food industry, hence their quantity is limited, and their quality depends, inter alia, on the place of their acquisition. Considering the fact that rheological properties of liquid biofuels are closely correlated with the quality of raw materials from which they are obtained, the industrial production of biofuels from waste fats requires development of new analytical methods, allowing for a quick assessment of the quali

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Hadi, Nabil H., Ban Hussein Kassab, and Ali Mohammed Ali. "Distillation Using Solar Magnifying Lenses and Solar Panels." Association of Arab Universities Journal of Engineering Sciences 26, no. 4 (2019): 83–90. http://dx.doi.org/10.33261/jaaru.2019.26.4.010.

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Abstract— The process of solar distillation of saline water is an important way to obtain pure water using simple and low-cost technology. Therefore, countries located in hot climates tended some experiments and researches in the solar distillation field. one of the best methods is theory of the thermal cooking by using limited dimension of basin. In this study use the basin dimensions (860 * 520 * 50 mm) with inserts (adding magnifying lenses and using a solar cell system to charge batteries that feed a 150-watt thermal wire to heat the water) to increase the efficiency of thermal cooking. Ac

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Seki, H., and R. Sugimoto. "Evaluation of a colourimetric method for the measurement of oxidation in butter." Food Research 6, no. 2 (2022): 303–8. http://dx.doi.org/10.26656/fr.2017.6(2).310.

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Butter is an emulsion of water in oil containing approximately 25% unsaturated fat. It is used in various types of cooking because of its delectable flavour. However, oxygen absorption by the unsaturated fatty acids alters its quality. Therefore, oxidation measurement is essential for the quality evaluation of butter. Although titrimetric analysis is mainly used for oxidation measurement in butter, it needs a large quantity of samples and reagents, and the results lack reproducibility. In this study, the colourimetric method was evaluated to measure oxidation levels in butter. A comparative an

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Prasetyorini, Anif, Alfi Najah Kamilah, and Aulia Putri Ardhana. "Penerapan Strategi Promosi Kesehatan Rumah Sakit Melalui Pemberdayaan Pemberian Makanan Pendamping ASI Pada Baduta Stunting." Jurnal Abdimas Jatibara 2, no. 2 (2024): 96. http://dx.doi.org/10.29241/jaj.v2i2.1823.

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The case of child stunting is one of the 6 goals in the global nutrition target which is to be completed by 2025 with the key indicator in the Sustainable Development Goal of Zero Hunger. Empowerment is the initial milestone in Hospital Health Promotion activities that can be implemented outside the building. Objectives to empower the provision of complementary breastfeeding to stunted mothers as a specific protection effort. The methods of outreach to the community around the hospital by providing pre-tests and post-tests to measure knowledge. The Results of the activity were carried out usin

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16

Aisah, Frida Nur, and Yenny Wuryandari. "Penyakit pada Tanaman Buncis (Phaseolus vulgaris) beserta Teknik Pengendaliannya di CV. Reja Mayur." Agrocentrum 1, no. 2 (2023): 49–58. http://dx.doi.org/10.33005/agrocentrum.v1i2.11.

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Beans (Phaseolus vulgaris) are widely cultivated by farmers in several regions in Indonesia, one of which is in CV. Reja Mayur Pacet, Mojokerto. Beans (Phaseolus vulgaris) is a type of legume that is usually used as a cooking ingredient.Obstacles that are often experienced in the cultivation process cause the quantity and quality of production to decrease, namely the attack of disease-causing pathogens on plants. The study was conducted in November-December 2022. The research used observation methods, literature studies, active participation, and interviews. The data collected are the type of

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Chukwuemeka, Ehirm Nnamdi, and Emeka Emmanuel Osuji. "Demand Analysis for Solid Fuel and Its Substitutes as Domestic Energy in Imo State, Nigeria." Finance & Economics Review 2, no. 2 (2020): 39–54. http://dx.doi.org/10.38157/finance-economics-review.v2i2.141.

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Purpose: This study aims to model the demand analysis for solid fuel and its substitute for domestic cooking energy among households in Imo State.  Methods: Data on socio-economic characteristics of the respondents, monthly expenditure on energy used for domestic cooking, unit prices, and quantity of different energy sources were collected using a multi-stage sampling technique from 262 households I Imo State. Data were analyzed using descriptive, quartile distribution and QUAIDS inferential statistics to achieve the objectives of the study.  Results: The empirical analysis of the

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18

Sagili, Venkata Sai, Priyadarshini Chakrabarti, Sastry Jayanty, Hemant Kardile, and Vidyasagar Sathuvalli. "The Glycemic Index and Human Health with an Emphasis on Potatoes." Foods 11, no. 15 (2022): 2302. http://dx.doi.org/10.3390/foods11152302.

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Diabetes and obesity are associated with the excessive intake of high-glycemic index (GI) carbohydrates, increased glycemic load (GL) foods, and inactive lifestyles. Carbohydrate-rich diets affect blood glucose levels. GI is an indicator of the impact of a specific food on blood glucose, while GL represents the quantity and quality of carbohydrates in the overall diet and their interactions. There are in vitro and in vivo methods for estimating GI and GL. These values are useful human health markers for conditions such as diabetes, obesity, and pregnancy. Potato is a major starchy vegetable, w

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de Souza, Gabriela Rezende, and André Geraldo Cornélio Ribeiro. "Waste Cooking Oil Management at Three Gastronomic Establishments in Lavras, Minas Gerais, Brazil: Problems, Prospects and Solutions." Journal of Solid Waste Technology and Management 45, no. 4 (2019): 403–9. http://dx.doi.org/10.5276/jswtm/2019.403.

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The waste cooking oils (WCOs), when wrongly discarded, bring environmental damages, additionally to structural problems and financial losses if released in the sewage system. However, the correct management of this residue allows its reuse and recycling, representing economic gains, besides social and environmental benefits. There are several alternatives to recycling and reusing WCOs and the biodiesel production presents itself as one of the most important. Nevertheless, it is necessary to guarantee the residue quality in order to utilize its potential, as well as a coordinated management of

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Some, Jérome, Beatrice Rogers, Winnie Bell, et al. "Omissions, Intrusions, and Use of Standard Recipes in Computer Assisted and Pen and Paper 24-hour Dietary Recalls Compared With Weighed Food Record: Results From Burkina Faso." Current Developments in Nutrition 5, Supplement_2 (2021): 883. http://dx.doi.org/10.1093/cdn/nzab048_018.

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Abstract Objectives A validation study in Burkina Faso compared accuracy of two modes of administration of a 24-hour individual dietary recall (24HR), pen-and-paper (PAPI) and tablet (computer-assisted, CAPI), using weighed food record (WFR) as a benchmark. Sources of divergence between the WFR and each 24HR mode were explored, including number of times items in the WFR were omitted from the 24HR (omissions), and number of times items appeared in the 24HR but not the WFR (intrusions). Methods Subjects were 231 rural women aged 18–49 years. For the WFR an enumerator visited the household and re

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Ronquillo, Ronald, and Aldrin Manaog. "Difficulties Experienced by Grade 10 Students in Cookery Class: Basis in Crafting Innovative Project Proposal." Psychology and Education: A Multidisciplinary Journal 35, no. 8 (2025): 868–75. https://doi.org/10.70838/pemj.350802.

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Cookery classes play a crucial role in imparting essential life skills to high school students, enabling them to become self-sufficient and fostering an appreciation for culinary arts. However, despite the potential benefits, many Grade 10 students encounter various difficulties during their cookery classes. This descriptive -quantitative study aimed to craft innovative project proposal based on the difficulties encountered by Grade 10 students in cookery class. This study aimed to address the difficulties of Grade 10 students in their cookery class in terms of ingredients use, equipment, faci

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Putri, Alivia Chesa Nadinda, and Enggar Utari. "Analysis of the Impact of Household Waste on the Environment and Drinking Water Sources of Pontang Subdistrict Residents and its Implications for Biology Learning." International Journal of STEM Education for Sustainability 5, no. 1 (2025): 72–80. https://doi.org/10.53889/ijses.v5i1.490.

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Population growth harms water resources in terms of both quality and quantity. The negative impact in quantity is the occurrence of environmental pollution, such as water, soil, and air pollution. The negative impact in quality is a decrease in the quality of natural resources, especially pollution of water resources in the surrounding environment, so that a decrease in the quality of clean water available to the community results in an increase in disease rates, damages aquatic ecosystems and affects economic activity in the environment. Waste disposal and management are two factors that affe

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Costagli, Giacomo, and Matteo Betti. "Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production." Journal of Agricultural Engineering 46, no. 3 (2015): 115. http://dx.doi.org/10.4081/jae.2015.467.

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Nowadays the avocado fruit (Persea americana Mill.) is widely regarded as an important fruit for its nutritional values, as it is rich in vital human nutrients. The avocado fruit is mainly sold fresh on the market, which however trades also a relevant quantity of second-grade fruits with a relatively high oil content. Traditionally, this oil is extracted from dried fruits by means of organic solvents, but a mechanical method is also used in general in locations where drying systems and/or solvent extraction units cannot be installed. These traditional processes yield a grade of oil that needs

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Eneji Egbung,, Josephine, Margaret Akpana Agiang,, Magdalene Obi-Abang,, Nyakno Essien,, and Aniekeme Inyang,. "Evaluation of proximate composition and anti-nutrient content of groundnut soup delicacy prepared with processed ficus glumosa leaves." Global Journal of Pure and Applied Sciences 28, no. 1 (2022): 1–7. http://dx.doi.org/10.4314/gjpas.v28i1.1.

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Assessment of the proximate composition and anti-nutrient composition of groundnut soup delicacy prepared with Ficus glumosa leaves was carried out in this study. Proximate and anti-nutrient composition of all the soups namely groundnut soup made without Ficus glumosa (GS), groundnut soup made with unblanched F. glumosa (GSUB), groundnut soup with blanched F. glumosa (GSBF), with blanched and dried F. glumosa (GSBD) were evaluated using standard methods of the Association of Official Analytical Chemists (AOAC) and other standard assay techniques. The results of the proximate analysis showed a

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Yuwono, Sudarminto S., and Elok Waziiroh. "Tofu Processing at Tofu Industry Using Fermented Whey as Coagulants." Current Nutrition & Food Science 16, no. 4 (2020): 601–6. http://dx.doi.org/10.2174/1573401315666190328224124.

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Background: Tofu industry in Indonesia commonly used fermented whey as coagulant. There is a lack of study about tofu producing process which used fermented whey. Generally, the society determine the tofu quality from the texture, however, the industry itself tend to produced tofu rendement. In the tofu industry, the yield and texture of tofu is a very important process parameter. The yield and texture are influenced by various factors, such as the soybean extraction process, cooking temperature, coagulation pH, length of coagulant addition, intensity of coagulant addition, or duration of shap

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Mileti, Olga, Noemi Baldino, Mario F. O. Paleologo, et al. "Oil Extraction from Hemp Plant as a Potential Source of Cannabidiol for Healthy Protein Foods." Antioxidants 12, no. 11 (2023): 1950. http://dx.doi.org/10.3390/antiox12111950.

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In recent years, the increasing demand for alternative foods has shifted research toward new sources enriched with nutraceutical molecules. It is well known that many diseases are caused by oxidative stress; thus, the supplementation of antioxidants has been proposed to reduce it. Cannabis sativa L. is an interesting species that could provide an alternative source of antioxidants. This work aimed to investigate the possibility of optimizing the yield of cannabidiol (CBD) and recovering it from residual biomass (stalks), valorizing the residual biomass, and using this for protein bar preparati

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Owoicho, Momoh Clement, Ogah Richard Abah Abah, Diana Ahure, and Mohammed Ikagu Yusufu. "Quality evaluation of noodles produced from wheat (triticum spp) and almond seed flour blends." Journal of Bacteriology & Mycology: Open Access 9, no. 3 (2022): 122–28. http://dx.doi.org/10.15406/jbmoa.2021.09.00307.

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In this study, the qualify evaluation of noodles produced from wheat and almond seed composite flour was studied. A preliminary was carried out to ascertain the optimum acceptable level of almond seed flour in wheat flour noodle processing using 0-50%w/w, samples were subjected to sensory evaluation and the most acceptable samples was chosen. Hence, in the main study, level of almond seed flour was varied within the most acceptable level using 5, 10, 15 and 20% w/w inclusion giving rise to four samples. Functional properties, anti-nutrient content, proximate composition, essential amino acid p

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Ozmen, Ayse. "Multi-objective regression modeling for natural gas prediction with ridge regression and CMARS." An International Journal of Optimization and Control: Theories & Applications (IJOCTA) 12, no. 1 (2022): 56–65. http://dx.doi.org/10.11121/ijocta.2022.1084.

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Residential customers are the main users generally need a great quantity of natural gas in distribution systems, especially, in the wintry weather season since it is particularly consumed for cooking and space heating. Hence, it ought to be non-interruptible. Since distribution systems have a restricted ability for supply, reasonable planning and prediction through the whole year, especially in winter seasons, have emerged as vital. The Ridge Regression (RR) is formulated mainly to decrease collinearity results through shrinking the regression coefficients and reducing the impact in the model

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Yegrem, Lamesgen. "Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.)." International Journal of Food Science 2021 (May 13, 2021): 1–10. http://dx.doi.org/10.1155/2021/5570753.

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Chickpeas are a very important legume crop and have an abundant amount of proteins, carbohydrates, lipids, fibers, and mineral contents. Most of the time, breeders were focused on the yield and the disease resistance criteria parameters for releasing new varieties, but not that much attention is given to the nutritional quality and quantity aspect. So the objective of this review mainly focuses on giving some hints for breeders and nutritionists on nutritional profiles and effects of traditional processing of different Ethiopian chickpea varieties which may be used for variety selection for th

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Nanda, Meutia, Nur Paujiah Panjaitan, Nurmayni, Siti Zulkhairani, Suci Dwitia, and Wafiq Ananda. "Description Of Clean Water Sanitation in Sipare-Pare Central Village, Merbau District, Labuhan Batu Utara Regency." Journal of Applied Nursing and Health 3, no. 2 (2021): 111–18. http://dx.doi.org/10.55018/janh.v3i2.23.

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Background: The absence of proper sanitation and clean water in sufficient quantities is the beginning of the emergence of various health problems in the community. One of the difficulties in accessing clean water is in the Sipare-pare village area, in this village, it is still a problem that the water used by the community contains a mixture of oil so that it is said to be unfit for daily use and can disturb and endanger health. This study aims to determine the description of clean water sanitation in Sipare-pare Village, Merbau District, Labuhan Batu Utara Regency Methods: The research desig

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Phelia, Arlina, Galuh Pramita, Try Susanto, Agus Widodo, and Agus Tina. "IMPLEMENTASI PROJECT BASE LEARNING DENGAN KONSEP ECO-GREEN DI SMA IT BAITUL JANNAH BANDAR LAMPUNG." SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan 5, no. 1 (2021): 670. http://dx.doi.org/10.31764/jpmb.v5i1.4908.

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ABSTRAKSalah satu konsep Iptek yang dapat dikembangkan untuk sekolah adalah dengan berbasis eco-green. Keterkaitan pembelajaran Project Base Learning dengan konsep eco-green ini guna menekankan pada para guru agar dapat meningkatkan model pembelajaran yang lebih relevan. Salah satu permasalahan yang terjadi di sekolah SMA IT Baitul Jannah di masa pandemi ini adalah masih belum maksimalnya pembelajaran secara PjBL. Hal ini perlu adanya peningkatan kualitas dan kuantitas guru maupun siswa dalam bidang pendidikan. Menghadapi tantangan tersebut, guru dituntut untuk menguasai teknologi informasi da

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Kurhade, Atharva, Aftab Mulani, Rakesh Parmar, Karan Nangude, and Sukhesh Kothari. "The Role of Artificial Intelligence in Voice-Based Systems: A Comparative Analysis of SAARUSH." Journal of Signal Processing 9, no. 1 (2023): 1–16. http://dx.doi.org/10.46610/josp.2023.v09i01.001.

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In today’s market, AI is taking place globally in the world. The AI and voice system are published multiple times in various movies like IRON-MAN, SKYSCRAPER, etc. Unlike the original origin, artificial intelligence was developed as a system that can think like a human or better than a human and can help directly or indirectly to develop, learn, and perform system-oriented operations like in the movie of Iron-Man is a version of the AI called Jarvis which is an intelligent computer that can perform the system-oriented operations that converses in a large scale with the humans, the AI monitors

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Yasmeen, Bushra, and Florian Fischer. "Food Choices of Contemporary Cuisine and Traditional Foods: Effects on Family Ties." Nutrients 16, no. 23 (2024): 4126. http://dx.doi.org/10.3390/nu16234126.

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Background: Technological advancement has evolved dynamics in the pace of day-to-day life. Economic and social development has introduced new meanings at individual and societal levels. Modernity and development have transformed the social fabric and relationships. Social media has instigated a tremendous multifaceted transformation in lifestyle. An increase in disposable income from prepared food, especially contemporary cuisines, has evolved diversified changes in consumers’ behavior. These changes include trends, perceptions, consumption patterns, and modes of fast food (quality, quantity,

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Kumordzie, Sika, Jennie Davis, Katherine Adams, et al. "Understanding Patterns and Drivers of Bouillon Use in Northern Ghana to Inform Fortification Planning." Current Developments in Nutrition 5, Supplement_2 (2021): 655. http://dx.doi.org/10.1093/cdn/nzab045_037.

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Abstract Objectives To explore the potential for bouillon as a micronutrient fortification vehicle in northern Ghana, we assessed market availability, household purchase and consumption of bouillon products, and perceptions of bouillon and salt. Methods We selected 28 clusters in the Tolon and Kumbungu districts of the Northern region of Ghana (7 urban, 4 semi-urban, and 3 rural clusters per district). Among 369 randomly selected households, women of reproductive age (15–49 y; WRA) were interviewed about household bouillon purchasing habits, its use in food preparation, and perceptions about t

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Lončar, Biljana, Lato Pezo, Violeta Knežević, et al. "Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization." Foods 13, no. 5 (2024): 782. http://dx.doi.org/10.3390/foods13050782.

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This study focuses on predicting and optimizing the quality parameters of cookies enriched with dehydrated peach through the application of Support Vector Machine (SVM) and Artificial Neural Network (ANN) models. The purpose of the study is to employ advanced machine learning techniques to understand the intricate relationships between input parameters, such as the presence of dehydrated peach and treatment methods (lyophilization and lyophilization with osmotic pretreatment), and output variables representing various quality aspects of cookies. For each of the 32 outputs, including the parame

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Borczak, Barbara, Marek Sikora, Joanna Kapusta-Duch, et al. "Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits." Molecules 27, no. 17 (2022): 5531. http://dx.doi.org/10.3390/molecules27175531.

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This study aimed to evaluate the impact of widely grown fruits (wild roses, elderberries, sea buckthorns, rowans, chokeberries, and hawthorns) as a functional ingredient in wheat-flour cookie formulation on antioxidative properties with a simultaneous reduction of the carcinogen-like compound acrylamide. The organoleptic features of the cookies were assessed by a panel of consumers. The following parameters were measured: chemical composition, total polyphenols, polyphenolic profile, antioxidant activity, and acrylamide content. The overall ratings of the tested cookies with the addition of ch

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Singh, Varun, Chandhiruthil Sathyan Anjana, and Ruknuddin Galib. "Pharmaceutical study and evaluation of herbal cookies infused with Rasayana Churna: A comprehensive study on sensory acceptance and nutrient profile." Journal of Drug Research in Ayurvedic Sciences 9, no. 1 (2024): 40–47. http://dx.doi.org/10.4103/jdras.jdras_54_23.

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Abstract BACKGROUND: Rasayana Churna (RC) is an Ayurvedic herbal formulation composed of Amalaki, Guduchi, and Gokshura. Renowned for its rejuvenating attributes and contribution to healthy aging, this formulation offers potential benefits in promoting overall well-being. Utilization of this powder dosage form presents an opportunity to formulate nutritional cookies enriched with beneficial constituents. The present study aimed to investigate the nutritional composition, physical properties, and sensory quality of the cookies added with RC. METHODS: RC cookies were prepared using the standard

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CYIZA, JOHN LOVE, and MUGIRANEZA FAUSTIN DR. "INFLUENCE OF SCHOOL FEEDING PROGRAMME ON PUPILS RETENTION RATE IN PUBLIC PRIMARY SCHOOLS IN RWANDA A CASE OF PRIMARY SCHOOLS OF BUGESERA DISTRICT." International Journal of Social Science and Humanities Research 11, no. 4 (2023): 179–90. https://doi.org/10.5281/zenodo.10060354.

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<strong>Abstract:</strong> The research assessed the influence of school feeding programme on pupil retention rates in public primary schools in Rwanda. Specifically, we analysed the implementation of school feeding programme in public primary schools of Bugesera District, evaluated the level of pupil's retention rate in public primary schools of Bugesera District and determined the influence of school feeding programme on pupil's retention rate in public primary schools of Bugesera District. The sample size was 375, including 53 Teachers, 54 students, 3 Head teachers. Primary sources wer

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Anjos Barros, Nara Vanessa dos, Bruna Barbosa de Abreu, Débora Thaís Sampaio da Silva, Ana Karine de Oliveira Soares, Maurisrael de Moura Rocha, and Regilda Saraiva dos Reis Moreira-Araújo. "Identification and Quantification of Phenolic Compounds in Grains of Biofortified Cowpea Cultivars, Before and After Cooking." Current Nutrition & Food Science 16, no. 1 (2020): 105–13. http://dx.doi.org/10.2174/1573401315666190925123800.

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Objective: This study aimed to identify and quantify phenolic compounds in the grains of biofortified cowpea (Vigna unguiculata) cultivars before and after cooking. Methods: We analyzed two cultivars of genetically improved cowpeas, namely BRS Aracê and BRS Tumucumaque. Raw and cooked samples of the cultivars were analyzed (in triplicate). The concentrations of phenolics, flavonoids, anthocyanins, and flavanols, as well as the antioxidant activity, were determined. Phenolic compounds were identified and quantified using high-performance liquid chromatography. Results: Grains of cultivar BRS Tu

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Maranatha, Jojor Renta, and Noviarta Briliany. "Enhancing Fine Motor Skills in Early Childhood Through Fun Cooking Activities: A Quasi-Experimental Study in Purwakarta, Indonesia." Golden Age: Jurnal Ilmiah Tumbuh Kembang Anak Usia Dini 8, no. 4 (2023): 203–12. http://dx.doi.org/10.14421/jga.2023.84-01.

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This quasi-experimental study investigates the impact of engaging in cooking activities on fine motor skill development in kindergarten children aged 4-5 in Purwakarta, Jawa Barat, Indonesia. Adopting a Nonequivalent Control Group Design, the research compared two groups: an experimental group participating in fun cooking activities and a control group following traditional teaching methods. Pretest and posttest assessments were conducted using a rating scale-based observation tool to measure fine motor skills. The intervention comprised three sessions of cooking activities, focusing on enhanc

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BK, Satish, Allister Gall, and Sally Shahzad. "Impact of cultural behaviour on indoor comfort: Examining the air quality in Homes and exploring observational and experimental methods of representation through filmmaking." E3S Web of Conferences 396 (2023): 02035. http://dx.doi.org/10.1051/e3sconf/202339602035.

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There is a limited understanding of householders’ cultural differences and their impact on spatial organisation and energy behaviour in dwellings. Indoor air quality directly impacts the health and well-being of occupants. The airborne COVID-19 epidemic has highlighted shortcomings of controlled ventilation systems in recent reports (PHE, Dec 2020). While efficiency interventions can make homes more affordable to heat, they can exacerbate conditions such as asthma, due to reduced indoor air quality and ventilation. Preliminary research conducted in Plymouth by the applicant indicates that Brit

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Moustakimou, SIBABI, BAKAI Marie-France Nini, and ALFA-SIKA MANDE Seyf-Laye. "STUDY OF COOKING PARAMETERS ON THE DEGRADATION OF ASCORBIC ACID CONTAINED IN GREEN LEAFY VEGETABLES PRODUCED AND CONSUMED IN THE KARA REGION-TOGO." International Journal of Advanced Research 11, no. 09 (2023): 662–70. http://dx.doi.org/10.21474/ijar01/17573.

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The purpose of this study is to quantify the content and investigate the effects of cooking temperature and time on the variability of vitamin C content in six green leafy vegetables: Solanum macrocarpon, Hibiscus sabdarifa, Octimum gratissimum, Vernonia amygdalina, Adansonia digitata and Corchorus olitotius. Two methods were used to determine the vitamin C contents of the samples processed by blanching and boiling at different cooking times. With the iodometric method, Hibiscus sabdarifa (0.5368 mg/g) and Adansonia digitata (0.5016mg/g) have the highest vitamin C contents, while Octimum grati

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Stockwell, C. E., P. R. Veres, J. Williams, and R. J. Yokelson. "Characterization of biomass burning smoke from cooking fires, peat, crop residue and other fuels with high resolution proton-transfer-reaction time-of-flight mass spectrometry." Atmospheric Chemistry and Physics Discussions 14, no. 15 (2014): 22163–216. http://dx.doi.org/10.5194/acpd-14-22163-2014.

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Abstract. We deployed a high-resolution proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS) to measure biomass burning emissions from peat, crop-residue, cooking fires, and many other fire types during the fourth Fire Lab at Missoula Experiment (FLAME-4) laboratory campaign. A combination of gas standards calibrations and composition sensitive, mass dependent calibration curves were applied to quantify gas-phase non-methane organic compounds (NMOCs) observed in the complex mixture of fire emissions. We used several approaches to assign best identities to most major "exact ma

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Stockwell, C. E., P. R. Veres, J. Williams, and R. J. Yokelson. "Characterization of biomass burning emissions from cooking fires, peat, crop residue, and other fuels with high-resolution proton-transfer-reaction time-of-flight mass spectrometry." Atmospheric Chemistry and Physics 15, no. 2 (2015): 845–65. http://dx.doi.org/10.5194/acp-15-845-2015.

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Abstract. We deployed a high-resolution proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS) to measure biomass-burning emissions from peat, crop residue, cooking fires, and many other fire types during the fourth Fire Lab at Missoula Experiment (FLAME-4) laboratory campaign. A combination of gas standard calibrations and composition sensitive, mass-dependent calibration curves was applied to quantify gas-phase non-methane organic compounds (NMOCs) observed in the complex mixture of fire emissions. We used several approaches to assign the best identities to most major "exact

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Rafi, Rohma, Aasma Hamid, and Zeeshan Ali. "Detection of Vitamin A and D in Various Cooking Oils Available in the Market." NURTURE 15, no. 1 (2022): 9–16. http://dx.doi.org/10.55951/nurture.v15i1.2.

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  Vitamin A and D deficiencies are very much widespread in Pakistan. The National Nutrition Survey of 2018 revealed very high rates of these deficiencies. 46% of the pregnant women were deficient in vitamin A and 69% in vitamin D. The problem repeats itself in children under 5, about 54% of children were deficient in vitamin A and 40% were deficient in vitamin D. Vitamin A deficiency creates complications with the vision and enhances infections by reducing immunity in adults. Despite getting enough sunlight for most of the year, vitamin D deficiency is also very high and it affects

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Fahey, George C. "261 Dietary Fiber: Chemical and Physical Characteristics and Methods of Analysis." Journal of Animal Science 99, Supplement_1 (2021): 106. http://dx.doi.org/10.1093/jas/skab054.172.

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Abstract The fiber component of the diet is the major food source for the intestinal microbiota of swine. Included are traditional insoluble (e.g., cellulose) and soluble (e.g., pectin) dietary fibers, resistant starches (four types), and oligosaccharides (some of which are “prebiotics”). Fiber constituents are found both in the primary and secondary cell walls of plants, but some are found in non-cell wall structures as well. In cereals, cell walls consist of a reinforced multi-component matrix of cross-linked polymers (acidic xylans, arabinoxylans, glucomannans) in which a network of cellulo

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Schönberg, Sonja, Roberta Asher, Samantha Stewart, et al. "Development of the Home Cooking EnviRonment and Equipment Inventory Observation form (Home-CookERITM): An Assessment of Content Validity, Face Validity, and Inter-Rater Agreement." Nutrients 12, no. 6 (2020): 1853. http://dx.doi.org/10.3390/nu12061853.

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Introduction: Quantifying Home Cooking EnviRonments has applications in nutrition epidemiology, health promotion, and nutrition interventions. This study aimed to develop a tool to quantify household cooking environments and establish its content validity, face validity, and inter-rater agreement. Methods: The Home Cooking EnviRonment and equipment Inventory observation form (Home-CookERI™) was developed as a 24-question (91-item) online survey. Items included domestic spaces and resources for storage, disposal, preparation, and cooking of food or non-alcoholic beverages. Home-CookERITM was pi

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Ferguson, Christine C., Seung E. Jung, Jeannine C. Lawrence, et al. "A Mixed Methods Exploration of the Impact of the COVID-19 Pandemic on Food-Related Activities and Diet Quality in People with Parkinson Disease." International Journal of Environmental Research and Public Health 19, no. 18 (2022): 11741. http://dx.doi.org/10.3390/ijerph191811741.

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Objective: The purpose of this mixed methods study was to explore the impact of COVID-19 on the ability of people with Parkinson disease (PwPs) and their care-partners to perform food-related activities (FRA) and PwPs’ overall diet quality. Methods: Using a convergent parallel mixed methods design, PwPs and their care-partners completed virtual dyadic semi-structured interviews about their FRA during the COVID-19 pandemic. PwPs completed Food Frequency Questionnaires (FFQ) to quantify their dietary intake in the previous 12 months. Qualitative data were analyzed by two coders using thematic an

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Hwang, I. H., R. Polkinghorne, J. M. Lee, and J. M. Thompson. "Demographic and design effects on beef sensory scores given by Korean and Australian consumers." Australian Journal of Experimental Agriculture 48, no. 11 (2008): 1387. http://dx.doi.org/10.1071/ea05113.

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Data from 648 beef samples, which had been sensory tested by 720 Korean and 540 Australian consumers were used to quantify design and demographic effects on beef sensory scores. The samples were from 36 carcasses, where sides had been either hung by the Achilles tendon or hip suspended. At boning, samples from three muscles (M. triceps brachii, M. longissimus dorsi and M. semimembranosus) were prepared and cooked by either grill (25-mm-thick steaks) or Korean barbeque (BBQ, 4-mm-thick samples) methods. A Latin square design was used to allocate samples to different presentation orders to be ta

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Kanchwala, Ruqaiyah, Rekha Battalwar, Jagmeet Madan, and Ajay T. Salunke. "A STUDY ON ASSESSMENT OF EFFECT OF SAMYOGA VIRUDDHA AHARA CONSUMPTION ON METABOLIC SYNDROME IN 35 - 50 YEAR OLD MEN AND WOMEN OF MUMBAI." International Journal of Advanced Research 10, no. 06 (2022): 966–76. http://dx.doi.org/10.21474/ijar01/14975.

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Background: Metabolic Syndrome is now a growing epidemic spanning rapidly across the world. The increasing prevalence is observed in developing countries, developed countries as well as underdeveloped countries indicating, the weight of the current situation and the need for immediate worldwide action at governmental, public, community and clinical level. Ayurveda, one of the most ancient medical sciences emphasizes the importance of diet (Ahara), in determining an individuals health. It states that consumption of food in the wrong combination, dosage, sequence, quantity, method of cooking, pr

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