Relevant bibliographies by topics / Cooking (Onions)

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  2. Dissertations / Theses
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  5. Conference papers

Academic literature on the topic 'Cooking (Onions)'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2024

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Journal articles on the topic "Cooking (Onions)"

1

Nemeth, K., M. K Piskula, and M. Takacsova. "Effect of boiling on yellow onion quercetin (glucosides." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S170—S172. http://dx.doi.org/10.17221/10649-cjfs.

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Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological processing of yellow onion bulb. Onion was boiled in water under reflux for 30 min. The cooking was performed at three different onion/water ratios (1/5, 1/10, 1/20; w/w). The resulting soup, boiled onion solids and the control raw onion samples were lyophilised, extracted with ac. methanol and analysed for quercetin and its derivatives (3-β-D-glucoside, 4’-β-D-glucoside, 3,4’-β-D-glucoside) using HPLC-UV. Major flavonoid components identified in yellow onion were quercetin-4’-β-D-glucoside<br />and 3,4’-β-D-glucoside with a decreasing concentration from outer toward inner rings of the raw bulb. These substances were rapidly transferred into cooking water during thirty minutes boiling making the resulting soup a good source of flavonoids. The effect of water amount added on flavonoid concentration was followed.
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Alam, Nur, Rostiati Rostiati, and Muhardi Muhardi. "SIFAT FISIK-KIMIA DAN ORGANOLEPTIK BAWANG GORENG PALU PADA BERBAGAI FREKUENSI PEMAKAIAN MINYAK GORENG." Jurnal Agritech 34, no. 04 (February 10, 2015): 390. http://dx.doi.org/10.22146/agritech.9433.

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The objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicatedthree times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical - chemical and organoleptic quality of Palu fried onions wereobtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.Keywords: Fried onion, physical-chemical and organoleptic properties, frequency of utilization cooking oil. ABSTRAKTelah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F0: minyak segar, F1 : 1 kali pemakaian, F : 2 kali pemakaian, F 3 : 3 kali pemakaian, F4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F : 6 kali pemakaian, setiap tarafdiulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan.Kata kunci: Bawang goreng, sifat fisik-kimia dan organoleptik, frekuensi pemakaian minyak goreng
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Wong, Sam. "Science of cooking: Know your onions." New Scientist 245, no. 3263 (January 2020): 51. http://dx.doi.org/10.1016/s0262-4079(20)30032-4.

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Cavagnaro, P. F., M. M. Sance, and C. R. Galmarini. "Effect of Heating on Onion (Allium cepa L.) Antiplatelet Activity and Pungency Sensory Perception." Food Science and Technology International 13, no. 6 (December 2007): 447–53. http://dx.doi.org/10.1177/1082013207088108.

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Onion, in its raw form, is recognized as an antiplatelet agent that may contribute to the prevention of cardiovascular disease. In raw onions, the content of pyruvate, is significantly correlated with antiplatelet activity (AA) and the sensory perception of pungency. However, onion is generally cooked before consumption. Herein, we examine the effect of heating — using different boiling intensities — on the in vitro antiaggregatory activity (IVAA), the pyruvate concentration and the flavor (pungency) of crushed-onion samples. In general, heating is detrimental for onion AA. Boiling for 3 min has no significant effect on platelet aggregation, as compared to raw onion. Heating for 46 min completely suppresses IVAA, whereas samples boiled for > 20 min have pro-aggregatory effects. Significant differences in AA are found between the blood donors. Pyruvate content is not reduced after 30 min boiling. Pungency ratings decrease with the intensity of the heat treatment. Strong significant positive correlations are found between IVAA and pungency, but not between pyruvate and the former two variables. Our results suggest that: (i) in order to obtain the maximum health benefits onions should be eaten raw or moderately cooked, (ii) extensive heating may result in pro-aggregatory effects, (iii) pyruvate is not a good indicator of AA in cooked onions, (iv) the decrease in IVAA and pungency during onion cooking may be due to degradation of sulfur compounds (e.g. thiosulfinates) which are, likely, less tolerant than pyruvate to the high temperatures.
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Wisudawaty, Priska. "Prediksi Tingkat Produksi Bawang Goreng menggunakan Metode K-Means dan Fuzzy Inference System." Bulletin of Computer Science Research 4, no. 1 (December 31, 2023): 1–9. http://dx.doi.org/10.47065/bulletincsr.v4i1.297.

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Shallots are a strategic commodity because they are needed for household consumption as well as the food industry. Shallots are usually used as a cooking spice, or as a topping for food dishes called fried onions. Shallots are easily damaged, one way to prevent damage is to process shallots into fried onions. Sales of fried onions fluctuate every month due to consumer demand, therefore in this research a grouping of production levels and predictions of fried onion production was carried out. The methods used in this research are K-Means and Fuzzy Sugeno. From the results of research using the K-Means method, there are 3 clusters of fried onion production levels, namely high, medium and small production levels. High production levels were found in months 4, 5, 9, and 10; moderate production levels in months 1, 2, 3, 6, 7, 8 and 11; while a small production level was found in the 12th month. Based on system testing using the fuzzy Sugeno method, data was generated that could be processed and produce 9 rules to serve as a reference in predicting fried onion production for the following years. Apart from that, based on the results of the Mean Absolute Percent Error calculation, the capability of the model created is good and accurate because it has a value of 14.2%. Fried onion production levels in the 4th and 12th months have more accurate predictions compared to other months
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Kaur, Simranjeet, Raj Bala, Hema Rani, and Rajwant Kaur. "Traditional uses, phytochemistry and pharmacology of allium cepa L." IP International Journal of Comprehensive and Advanced Pharmacology 8, no. 4 (December 15, 2023): 237–44. http://dx.doi.org/10.18231/j.ijcaap.2023.038.

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The common onion (Alliumcepa Linn), one of the earliest cultivated plants in the Liliaceae family, is used as a seasoning and vegetable in cooking around the world. It's an essential element in many parts of Africa. Egypt is the first country to grow abstinent, despite the fact that it is mostly manufactured there. In addition to several minerals, vitamins, and secondary metabolites such as phenolic acids, flavonoids, thiosulfinates, saponins, and phytosterols, it contains sulfur that contains amino acids. In addition to being primarily used as food, onions provide several other health benefits. Widespread pharmacological properties of onions, such as their antibacterial, antidiabetic, anticancer, and antioxidant cardiovascular effects, support their potential application in the treatment of a wide range of illnesses. The purpose of this review is to provide an overview of previous research on the beneficial benefits of this treatment on a number of co-morbidities, such as diabetes, obesity, hypertension, and hyperlipidemia.
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Asmaq, Nur, and Fachrina Wibowo. "THE EFFECT OF CONCENTRATION AND DURATION OF SOAKING ONION EXTRACT OF BATAK (ALLIUM CHINENSE G. DON) ON THE QUALITY OF LAMB MEAT." International Journal of Advanced Research 10, no. 06 (June 30, 2022): 336–40. http://dx.doi.org/10.21474/ijar01/14892.

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This study aims to determine the effect of the concentration of Batak onion extract (A. chinense G. Don) and storage time on the quality, quality and concentration of the best Batak onion extract in lamb. The samples used in this study were Batak onions (A. chinense G. Don) and lamb. This study used an experimental method with a factorial completely randomized design with a 4 x 4 x 2 pattern. Factor A was the concentration of Batak onion extract (BOE), namely A0: without treatment, A1: 10%, A2: 20% and A3: 30%, while factor B is the length of immersion, namely B0: 0 hours, B1: 1 hour, B2: 2 hours and B3: 3 hours. Parameters observed in this study were water content, pH value, cooking loss and total bacterial colonies of lamb. The results obtained in this study showed that the analysis of variance for each variable was very significantly different (P<0.01) so it was continued using the Duncan Multiple Ranges Test (DMRT) further test. Further test results showed a significant interaction (P<0.05) between Batak onion extract and soaking time on the observed parameters. The best values ​​of water content, pH and total colony were in treatment A2B1 with a value of 76.92%, 6.9 and A2B1 6 x 103 CFU/g, while the best cooking loss value was in treatment A3B2 with a value of 48.4%.
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Rodionova, Natalia Sergeevna, Evgeniy Sergeevich Popov, Adriana Birca, and Liviu Gaceо. "THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS." Acta Universitatis Cibiniensis. Series E: Food Technology 17, no. 2 (December 1, 2013): 47–52. http://dx.doi.org/10.2478/aucft-2013-0011.

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Abstract The current development of the catering industry is due to the improvement of the processes of heat cooking of raw materials. One such area is the use of low-temperature hydrothermal cooking food, pre-vacuum-packed in heat-resistant polymer film. In cooking, spread a combination of rice, chicken and vegetable ingredients: onions and carrots, which allows you to get a dish with high consumer properties. During the study, it was determined the amount of moisture needed to reach the desired consistency of the mixture components to increase the yield of finished products, while providing maximum storage periods. The results show that the addition of water in amounts exceeding 3.0% of the total weight of food leads to an increase in the mass fraction of free moisture
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TAMAKI, Masako, Mitsuko UKAI, Masatune MURATA, and Seiichi HOMMA. "Cooking and proceeding quality of onions (Allium cepa) cultivated in Hokkaido." food preservation science 28, no. 6 (2002): 291–98. http://dx.doi.org/10.5891/jafps.28.291.

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10

Olszowy-Tomczyk, Małgorzata, Sylwia Garbaczewska, and Dorota Wianowska. "Correlation Study of Biological Activity with Quercetin and Phenolics Content in Onion Extracts." Molecules 27, no. 23 (November 23, 2022): 8164. http://dx.doi.org/10.3390/molecules27238164.

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In this study it was shown that the fungistatic and antioxidant activities of onion extracts are related to the type of liquid used as the extractant and the technique of its preparation. A change in the antioxidant properties of white and red onion extracts was demonstrated with the change of the temperature of the pressurized hot water extraction process, which can be easily related to the changes accompanying the process of thermal processing of vegetables and fruits during cooking. Owing to the experimental and mathematical approaches concerning both the main and characteristic components of onions, i.e., quercetin and phenols, respectively, with the biological activity of the extracts, it was possible to demonstrate the significant share of these compounds in the antifungal and antioxidant properties of the extracts. Considering that the research was carried out, inter alia, on onion husks, demonstrating a very high potential of biological properties of this waste material from agricultural production, the research results presented in the paper should encourage the popularization of the use of this so far underestimated raw material for the production of various functional materials.
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Dissertations / Theses on the topic "Cooking (Onions)"

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Daini, Irene. "Anonimato in rete." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amslaurea.unibo.it/9599/.

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CAP.1: introduzione sulla creazione di Internet e la sua diffusione; CAP.2: panoramica sui dati reperibili online e sugli strumenti attraverso cui è possibile estrarne informazioni; CAP.3: concetti di privacy ed anonimato applicati ad Internet, alcune normative, sintesi su cookie e spyware; CAP.4: deep web, cos'è e come raggiungerlo; CAP.5: TOR project, elenco delle componenti, spiegazione del protocollo per la creazione di connessioni anonime, particolarità ed aspetti problematici; CAP.6: conclusioni; carrellata dei progetti correlati a TOR, statistiche sull'uso dell'Internet anonimo, considerazioni sugli effetti dell'anonimato sul sociale e sull'inviolabilità di questo sistema.
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Books on the topic "Cooking (Onions)"

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Onions, onions, onions. Willowdale: Firefly Books, 2000.

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Griffith, Linda. Onions, onions, onions. Shelburne, Vt: Chapters Pub., 1994.

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Griffith, Linda. Onions, onions, onions. Shelburne, Vt: Chapters Pub., 1994.

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Onions. San Francisco: Collins Publishers San Francisco, 1995.

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Rogers, Mara Reid. Onions: A celebration of the onion through recipes, lore, and history. Reading, Mass: Addison-Wesley Pub. Co., 1995.

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Deri, Reed, Andrews and McMeel, and Miniature Book Collection (Library of Congress), eds. Onions. Kansas City, Mo: Andrews and McMeel, 1997.

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Cavage, Betty. The elegant onion: The art of allium cookery. Pownal, Vt: Storey Communications, 1987.

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Bailey, Lee. Lee Bailey's onions. New York: Clarkson Potter, 1995.

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Dille, Carolyn. The onion book: A bounty of culture, cultivation, and cuisine. Loveland, Colo., USA: Interweave Press, 1996.

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Onions without tears: Cooking with onionsand shallots, garlic, leeks. London: Michael Joseph, 1995.

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Book chapters on the topic "Cooking (Onions)"

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Hellier, Ruth. "Cutting Onions and Cooking Stew as Corporeal Palimpsests: Stabilising the Unstable on a Theatre Stage in Mexico City." In Art and Dance in Dialogue, 125–44. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44085-5_8.

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"Mushroom Soup with Onions." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0028.

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"Frittata with Spinach, Mushrooms, and Onions." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0026.

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Gray, PJ, and Stanley Hunter. "Potato and Onion Casserole." In Bear Cookin’, 43. Routledge, 2019. http://dx.doi.org/10.4324/9781315792798-34.

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Gray, PJ, and Stanley Hunter. "Onion Ring Beer Batter." In Bear Cookin’, 7. Routledge, 2019. http://dx.doi.org/10.4324/9781315792798-4.

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Ng, A., S. LeCain, M. L. Parker, A. C. Smith, and K. W. Waldron. "EFFECT OF PRESSURE-COOKING AND EXTRUSION-COOKING ON CELL WALLS OF ONION WASTE." In Agri-Food Quality II, 171–73. Elsevier, 1999. http://dx.doi.org/10.1533/9781845698140.4.171.

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Conference papers on the topic "Cooking (Onions)"

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Matsumura, Takeko, and Y. Kanematsu. "DO A SCIENCE EXPERIMENT FOR FUTURE SCIENTISTS." In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9895.

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It has been realized that various chemical reactions are accelerated under irradiation of MW. Such Microwave chemistry is known as time-saving, clear and eco-friendly. MW ovens are world-wide domestic tools for cooking which can serve meals quickly. Regardless of its convenience, few understand the essential mechanism of MW ovens. For better understanding of MW chemistry, authors think it is necessary for to introduce elementary knowledge by holding a 1-day program of experiments by using microwave (MW) ovens.“Science with microwave oven”, 1-day program which we developed and named “Hirameki Tokimeki Science” was supported by Japan Society for the promotion of Science, has been performed over four years.More than 100 students of elementary and junior-high school have joined the program.Here we report the program, response from students.Program of experiments: “1: Dyeing handkerchief with onion peer (*1), 2: Cooking of pizza quickly yeast-leavened, 3: Preparation of shining slime with fluorescein dye synthesized in nonsolvent reaction. 4. Plasma in MW oven (*2), etc.”Students realized how MW accelerated chemical reactions and that dyeing under MW was faster and more fixed compared with the conventional methods. Besides, they could enjoy lunch with pizza and dealing with the slime, both they made. They had a good time with a bit of scientific knowledge. Through 1-day program, we can make science more familiar with students, and it will cause young students to become more interested in science, lead them to future research workers.In addition to the “Hirameki Tokimeki (Inspiration and Spark) Program, we have doneVolunteer activities at Ishinomaki, one of the most damaged cities at the Higashi Nihon Big Earthquake, in 2011.“Science with microwave oven” program surely gives students mysterious interest anddream for Science. That is “Inspire and Spark!” (*1) (*2)
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