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Journal articles on the topic 'Cooking shows'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 April 2022

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1

Matwick, Kelsi, and Keri Matwick. "Inquiry in television cooking shows." Discourse & Communication 9, no. 3 (2015): 313–30. http://dx.doi.org/10.1177/1750481315576629.

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2

Borda, Daniela, Miles R. Thomas, Solveig Langsrud, et al. "Food safety practices in European TV cooking shows." British Food Journal 116, no. 10 (2014): 1652–66. http://dx.doi.org/10.1108/bfj-12-2013-0367.

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Purpose – The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers. Design/methodology/approach – Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers

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3

Matwick, Keri, and Kelsi Matwick. "Bloopers and backstage talk on TV cooking shows." Text & Talk 40, no. 1 (2020): 49–74. http://dx.doi.org/10.1515/text-2019-2052.

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AbstractTelevision instructional cooking shows provide a platform for discussion around the performance of self, with bloopers and backstage scenes revealing the best qualities of the celebrity chef’s personality despite the risk of face loss. Bloopers are short clips of mistakes that are typically removed from the media narrative. Often embarrassing and humorous, bloopers are moments when the celebrity chef’s performance is flawed with cooking errors or misspoken words. Drawing on Goffman’s concepts of ‘backstage’ and ‘frontstage,’ this paper analyzes bloopers on five American instructional c

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Leer, Jonatan. "what’s cooking, man? masculinity in European cooking shows after The Naked Chef." Feminist Review 114, no. 1 (2016): 72–90. http://dx.doi.org/10.1057/s41305-016-0012-0.

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5

Matwick, Keri, and Kelsi Matwick. "Self-deprecatory humor on TV cooking shows." Language & Communication 56 (September 2017): 33–41. http://dx.doi.org/10.1016/j.langcom.2017.04.005.

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Matwick, Keri, and Kelsi Matwick. "Humor and Performing Gender on TV Cooking Shows." HUMOR 32, no. 1 (2019): 125–46. http://dx.doi.org/10.1515/humor-2017-0093.

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Abstract A central aspect of humor is its social function in relating to others and in performing gender. Drawing on insights from interactional sociolinguistics and gender studies, this article explores the relationship between humor and gender in the context of one US instructional tv cooking show The Pioneer Woman. The gender element, while essential to performed humor, is often neglected in research on humor, language, and the media; therefore, this paper looks into how humor is signaled in the cooking show individually and jointly. Humorous joking of the female host Ree Drummond is discus

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Matwick, Keri, and Kelsi Matwick. "Storytelling and synthetic personalization in television cooking shows." Journal of Pragmatics 71 (September 2014): 151–59. http://dx.doi.org/10.1016/j.pragma.2014.08.005.

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8

Geppert, Jasmin, Sarah Schulze Struchtrup, Rainer Stamminger, et al. "Food safety behavior observed in German TV cooking shows." Food Control 96 (February 2019): 205–11. http://dx.doi.org/10.1016/j.foodcont.2018.09.017.

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9

Cohen, Nancy L., and Rita Brennan Olson. "Compliance With Recommended Food Safety Practices in Television Cooking Shows." Journal of Nutrition Education and Behavior 48, no. 10 (2016): 730–34. http://dx.doi.org/10.1016/j.jneb.2016.08.002.

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Evans, Stacy, Erica Yager, Leonie Sutherland, and Marty Downey. "Getting Your Grumble Back." Journal of Holistic Nursing 36, no. 3 (2016): 255–61. http://dx.doi.org/10.1177/0898010116672338.

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Purpose of study: Viewing the surgical patient holistically within their environment of care, the bedside nurse is aware of the possible complication of postoperative paralytic ileus that can lead to patient discomfort and increased medical costs. Acute care nurses observed postoperative patients watching televised cooking shows on a consistent basis and questioned if there was a mind–body link between bowel function and watching cooking shows. Design of Study: The study used an observational approach to examine the return of bowel sounds for postoperative patients. Method: Ninety-four patient

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11

Panyaatisin, Kosin, and Amara Prasithrathsint. "Significant Features of Northern Thai Cooking Terms and Cooking System." MANUSYA 15, no. 1 (2012): 19–34. http://dx.doi.org/10.1163/26659077-01501002.

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A review of studies on Northern Thai food and culture shows that most of the works are ethnographic and descriptive. They do not provide a deep understanding of the Northern Thai way of cooking. In order to understand truly the Northern Thai cooking system, an in-depth semantic analysis needs to be done. This study thus aims to analyze the categorization of cooking terms in Northern Thai in order to understand Northern Thai people’s cooking system.

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12

Ngqangashe, Yandisa, Charlotte de Backer, Christophe Matthys, and Nina Hermans. "Investigating the nutrient content of food prepared in popular children’s TV cooking shows." British Food Journal 120, no. 9 (2018): 2102–15. http://dx.doi.org/10.1108/bfj-02-2018-0121.

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Purpose The purpose of this paper is to analyse the nutritional content of recipes prepared in popular children’s television (TV) cooking shows. Design/methodology/approach A cross-sectional analysis of 150 recipes focusing on calorie, total fat and carbohydrates, saturated fatty acids, fibre, sugar, protein and salt content was performed. Main course recipes were evaluated against the UK Food Standards Agency (FSA), and the proportions of energy derived from each nutrient were evaluated against the World Health Organization (WHO) recommendations. Findings While a significant proportion met th

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13

De Backer, Charlotte J. S., and Liselot Hudders. "Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium." Appetite 96 (January 2016): 494–501. http://dx.doi.org/10.1016/j.appet.2015.10.016.

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14

Bahirah, Anis, Aji Rahmadi, and Frida Agung Rakhmadi. "Application Measurement Tools of Luxmeter and White Diode Laser as Alternative Methods in Distinguishing Oil Candles Based Mixed the Light Intensity." Proceeding International Conference on Science and Engineering 2 (March 1, 2019): 23–24. http://dx.doi.org/10.14421/icse.v2.48.

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Research about the application of Luxmeter measuring instrumental with white diode laser to distribute the light intensity in pure or candle-contaminated cooking oil. This research is conducted by varying the range, so the result of intensity value is acquired. The result of research shows that there are differences in the light intensity value of both pure and candle-contaminated cooking oil. The output of measuring instrument in this research shows a different number between pure cooking oil and candle-contaminated cooking oil. Based on the data analyzed, 5 cm range from the Luxmeter sensor

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15

Wei, Ti, and Fran Martin. "Pedagogies of food and ethical personhood: TV cooking shows in postwar Taiwan." Asian Journal of Communication 25, no. 6 (2015): 636–51. http://dx.doi.org/10.1080/01292986.2015.1007333.

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16

Ketchum, Cheri. "The Essence of Cooking Shows: How the Food Network Constructs Consumer Fantasies." Journal of Communication Inquiry 29, no. 3 (2005): 217–34. http://dx.doi.org/10.1177/0196859905275972.

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17

Bölükbaş, Rabia, Gizem Sultan Sarıkaya, and İrfan Yazıcıoğlu. "Analysis of food waste and sustainability behavior in Turkish television cooking shows." International Journal of Gastronomy and Food Science 24 (July 2021): 100336. http://dx.doi.org/10.1016/j.ijgfs.2021.100336.

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18

Mangindaan, Bill, Yasuyuki Matsushita, Dan Aoki, Sachie Yagami, and Kazuhiko Fukushima. "Studies on non-phenolic lignans in alkaline cooking." Holzforschung 71, no. 12 (2017): 961–67. http://dx.doi.org/10.1515/hf-2017-0056.

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AbstractThe stability and chemical reactions of lignans during alkaline cooking is not yet fully clarified although their degradation products may have a considerable effect on the pulp and its bleaching, such as spotting and color contamination. To fill this gap, a phenolic lignan (pinoresinol) and four non-phenolic furofuran lignans (gmelinol, paulownin, eudesmin and sesamin) were submitted to alkaline cooking at various conditions. The effect of cooking duration shows that non-phenolic lignans are more stable during a 3-h reaction time than pinoresinol. After a 24-h reaction, most of the li

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19

Hidayat, Rezaldi, Maimun Maimun, and Sukarno Sukarno. "Analisis Mutu Pindang Ikan Tongkol (Euthynnus affinis) dengan Teknik Pengolahan Oven Steam." Jurnal FishtecH 9, no. 1 (2020): 21–33. http://dx.doi.org/10.36706/fishtech.v9i1.11003.

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Fish has a significant contribution in fulfilling the protein source of Indonesian people. The target in 2019 reached 54.49% in efforts to increase food consumption in all layers by providing high quality Indonesian marine products. There are high-economic fish species, namely tuna, skipjack, mackerel, bloating, flying were the raw material in the processing of boiled fish. Pemindangan was a processing technique and preservation, the purpose of this study is to find out the quality of the steam oven produced by distinguishing the cooking time, by knowing the final product sensory test and prox

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20

SIYUKHOVA, AMINET M. "EVERYDAY PRACTICES IN THE NEW MEDIA DISCOURSE (BY THE EXAMPLE OF COOKING SHOWS)." ART AND SCIENCE OF TELEVISION 16, no. 1 (2020): 59–78. http://dx.doi.org/10.30628/1994-9529-2020-16.1-59-78.

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21

Rousseau, Signe. "Watching What We Eat: The Evolution of Television Cooking Shows by Kathleen Collins." Food, Culture & Society 13, no. 2 (2010): 302–4. http://dx.doi.org/10.2752/175174410x12633934463394.

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22

Smól, Joanna. "Wartościowanie w poradnictwie kulinarnym w świetle przeobrażeń społecznych drugiej połowy XX wieku." Język a Kultura 26 (February 22, 2017): 69–80. http://dx.doi.org/10.19195/1232-9657.26.6.

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Valuing in cooking tips in light of the social transformations in the second half of the 20th centuryThe article describes valuing in cooking tips presented in the weekly Przyjaciółka between 1950 and 2000. The first part shows the typical values of cooking tips in the period of the Polish Republic of Poland, while the second part describes those that predominated in post-1989 cooking advice. Women’s magazines of the socialism era valued efficiency, speed of cooking and simplicity in the preparation of dishes. In contrast, after 1989, the aesthetics of serving the dishes, their excellent taste

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23

Scheffer, Charlotte. "Cooking stands and braziers in Greek sanctuaries." Opuscula. Annual of the Swedish Institutes at Athens and Rome 7 (November 2014): 175–83. http://dx.doi.org/10.30549/opathrom-07-09.

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The presence of dining-rooms in Greek sanctuaries shows that food was eaten and most likely also cooked on the premises. The study of both the preparation and the cooking of the food eaten in the sanctuaries would be too much, and this paper will therefore concentrate on the presence of cooking stands and braziers in Greek sanctuaries, their uses, and on other related means of carrying the pots. Cooking stands were meant to hold the cooking pots above the fire; they were open at the bottom and were placed in the fire or perhaps rather in the glowing embers of a fire. In Etruria, there were thr

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Saha, Avijit, Md Abdur Razzak, and M. Rezwan Khan. "Electric Cooking Diary in Bangladesh: Energy Requirement, Cost of Cooking Fuel, Prospects, and Challenges." Energies 14, no. 21 (2021): 6910. http://dx.doi.org/10.3390/en14216910.

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Detrimental effects exerted by biomass-based traditional cookstoves on health, environment, hygiene, and the soaring price of gas makes it imperative to investigate the feasibility of electric cooking as a promising clean cooking fuel in the context of Bangladesh. However, the adoption of electric cooking is unlikely to be welcomed if the monthly cost of electricity consumed by the electric cooking appliances is not comparable to traditional cooking fuels. So far, no study has been reported in this respect. Therefore, this paper is aimed to assess the energy consumption of available electric c

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25

Fletcher, John R., Sylvia J. Law, and A. H. Walters. "Effect of Cooking on the Nitrate Levels in Vegetables." Nutrition and Health 5, no. 1-2 (1987): 61–63. http://dx.doi.org/10.1177/026010608700500209.

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The effects on the nitrate content of vegetables exposed to boiling in water for various lengths of time is described. Whilst certain cultivars show a steady decrease in nitrate levels, other varieties show an initial rise. The nitrate content of the cooking water used shows a sustained increase as the cooking time is extended.

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Astuti, Tri Dyah. "Pengaruh Penggorengan Berulang terhadap Kualitas Minyak Goreng." Borneo Journal of Medical Laboratory Technology 1, no. 2 (2019): 62–66. http://dx.doi.org/10.33084/bjmlt.v1i2.713.

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Cooking oil is one of the essential ingredients of everyday life. Cooking oil is made from the mother's acid ester with glycerol. Cooking oil that is used repeatedly can harm health. The use of recurrent oil results in oil damage and affects the quality where the indicator of damage to cooking oil can be seen from the levels of free fatty acids and peroxides. To determine the effect of repeated frying on the quality of cooking oil in terms of the parameters of the levels of free fatty acids and peroxides. The research design used in this study is quantitative with experiments. The cooking oil

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27

Leary, Jon, Bridget Menyeh, Vimbai Chapungu, and Karin Troncoso. "eCooking: Challenges and Opportunities from a Consumer Behaviour Perspective." Energies 14, no. 14 (2021): 4345. http://dx.doi.org/10.3390/en14144345.

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New opportunities are opening for electric cooking (eCooking) as a cost-effective, practical and desirable solution to the twin global challenges of clean cooking and electrification. Globally, momentum is building behind the transformative potential of eCooking to achieve a range of environmental and social impacts. However, cooking is a complex, culturally embedded practice, that results in an array of behavioural change challenges that must be understood and overcome for these new opportunities to translate into impact at scale. The Modern Energy Cooking Services (MECS) programme was design

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Mardiyah, Siti. "Efek Anti Oksidan Bawang Putih terhadap Penurunan Bilangan Peroksida Minyak Jelantah." JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST 1, no. 2 (2018): 98. http://dx.doi.org/10.30651/jmlt.v1i2.1543.

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Used cooking oil is leftover cooking oil from food frying processes. The use of cooking oil which is repeated with a high temperature and a long time can cause the oil to oxidation and hydrolysis, resulting in increased levels of peroxide. High peroxide value can pose a health hazard. Allisin is antioxidants contained in garlic. Allisin are primary antioxidants which act as free radical scavengers that can slow oxidation on used cooking oil. The purpose of this study was to determine the effect of garlic on decreased levels of peroxide in used cooking oil. This type of research is experimental

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29

TAŞPINAR, OĞUZ, and ERDEM TEMELOĞLU. "Influence of Tv Cooking Shows on the Behavioral Intention of Participating in Gastronomic Tourism." Journal of Tourism and Gastronomy Studies 6, no. 2 (2018): 23–39. http://dx.doi.org/10.21325/jotags.2018.200.

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30

Rhee, Jooyeon. "Gender Politics in Food Escape: Korean Masculinity in TV Cooking Shows in South Korea." Journal of Popular Film and Television 47, no. 1 (2019): 56–64. http://dx.doi.org/10.1080/01956051.2019.1563445.

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Phillipov, Michelle. "‘Helping Australia Grow’: supermarkets, television cooking shows, and the strategic manufacture of consumer trust." Agriculture and Human Values 33, no. 3 (2015): 587–96. http://dx.doi.org/10.1007/s10460-015-9643-6.

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32

Shimojo, Mitsuaki. "Topicalization in Japanese Cooking Discourse." Open Linguistics 5, no. 1 (2019): 511–31. http://dx.doi.org/10.1515/opli-2019-0028.

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AbstractA topic-wa-phrase is analyzed here in written recipes and the corresponding spoken instructional cooking discourse. Despite the possible assumption that the topic phrase is not used in recipes, the analysis shows that ingredients of a recipe are selectively topicalized. Those topicalized are the primary ingredients which are given with substantial procedural descriptions, when these procedures represent a parallel relationship to each other. The topicalization connects the parallel segments so that they constitute coherent discourse and properly represent the intended structure of the

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33

Fadhli, Khotim, Mar’atul Fahimah, Bekti Widyaningsih, Eka Novita Sari, and Arjuna Adi Pratama. "Edukasi Peningkatan Nilai Ekonomi Limbah Minyak Goreng Bekas Pakai Melalui Pembuatan Lilin Aromateraphy." Jumat Ekonomi: Jurnal Pengabdian Masyarakat 2, no. 3 (2022): 175–80. http://dx.doi.org/10.32764/abdimas_ekon.v2i3.2246.

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This community service aims to educate partners to increase the economic value of used cooking oil waste into aromatherapy candles so that it leads to a productive economy. Assistance to people who have used a lot of cooking oil in their cooking process plays a strong role in building human resources and quality Indonesian products towards Advanced Indonesia. The priority of partner issues is that there are no products that are produced and become selling points that can lift the partner's economy, due to the lack of knowledge about making aromatherapy candles, especially those that use waste

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Rahut, Dil Bahadur, Akhter Ali, Khondoker Abdul Mottaleb, and Jeetendra Prakash Aryal. "Understanding Households’ Choice of Cooking Fuels: Evidence from Urban Households in Pakistan." Asian Development Review 37, no. 1 (2020): 185–212. http://dx.doi.org/10.1162/adev_a_00146.

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Households in developing countries predominantly rely on solid fuel for cooking, which is injurious to both the environment and human health. The provision of clean energy for cooking, therefore, is essential for safeguarding the environment and human health, primarily of women and children in developing countries. Using the 2014–2015 Pakistan Social and Living Standards Measurement Survey and robust econometric methods, this study analyzes different types of energy used for cooking among urban households in Pakistan. The study shows that although urban households in Pakistan mostly use gas fo

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Sari, Silfiana Puspita, Misto Misto, and Endhah Purwandari. "Application of Magneto-optical Characteristic in Liquid: Verdet Constant as Quality Indicator of Repeatedly Cooking Oil." BERKALA SAINSTEK 9, no. 1 (2021): 45. http://dx.doi.org/10.19184/bst.v9i1.19074.

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The Faraday Effect is a magnetooptical phenomenon in physics describing the interaction of light and magnetic fields in a medium. A parameter that indicates the interaction is the Verdet constant. In this research, Verdet constant was measured on cooking oil that has been used several times. Magneto-optical properties were measured using the polarimetry method, which uses a He-Ne Laser beam with a magnetic field treatment of 50 gauss, 80 gauss and 100 gauss. The samples analyzed were bulk and non-bulk cooking oil. Repeated use of cooking oil causes a change in the polarization axis of the pola

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Mehra, Chander Shekhar, and Niti Saxena. "Rural Household Cooking Fuel Choices: A Multidimensional Approach." Indian Journal of Human Development 14, no. 3 (2020): 493–506. http://dx.doi.org/10.1177/0973703020975046.

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The multidimensional nature of poverty seeps into all other aspects of human development of which one is access to clean energy. Literature highlights the high correlation between human development and unequal access to energy. 1 The term “fuel poverty” is of importance here especially in a developing country context like India where access to clean fuel is a far sight for many despite key governmental initiatives promoting and subsidising access to clean fuel. The present article examines the impact of poverty on the likelihood of a household to shift to clean fuel for cooking, heating, etc.

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37

Susilo, D. U. M., Th Candra Wasis A.S., and Zakwan . "KRITERIA RUMAH MAKAN SUPPLIER MINYAK JELANTAH DALAM RANGKA PERENCANAAN BAHAN BAKU BIODIESEL." Jurnal Agro Fabrica 1, no. 1 (2019): 27–33. http://dx.doi.org/10.47199/jaf.v1i1.25.

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The using of biodiesel as an environmentally friendly fuel has received attention from consumers to producers. So, a lot of research was done on the potential raw material to become biodiesel. One of the raw materials for biodiesel was waste cooking oil. Pontianak City have many sources including waste cooking oil from restaurants. Therefore restaurants in the city of Pontianak might be used as suppliers of waste cooking oil in biodiesel production. This study aims to determine the priority of criteria and sub-criteria for restaurants as suppliers and determine good restaurants as suppliers of

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38

Wiesinger, Jason, Karen Cichy, Elad Tako, and Raymond Glahn. "The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)." Nutrients 10, no. 11 (2018): 1609. http://dx.doi.org/10.3390/nu10111609.

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The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry beans require large amounts of heat energy and time to cook, which can deter consumers worldwide from using beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. This study evaluated the cooking time and health benefits of five major market class

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Leach, Matthew, Chris Mullen, Jacquetta Lee, et al. "Modelling the Costs and Benefits of Modern Energy Cooking Services—Methods and Case Studies." Energies 14, no. 12 (2021): 3371. http://dx.doi.org/10.3390/en14123371.

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Globally, 2.8 billion people still cook with biomass, resulting in health, environmental, and social challenges; electric cooking is a key option for a transition to modern energy cooking services. However, electric cooking is assumed to be too expensive, grids can be unreliable and the connection capacity of mini-grids and solar home systems is widely assumed to be insufficient. Developments in higher performance and lower cost batteries and solar photovoltaics can help, but they raise questions of affordability and environmental impacts. The range of issues is wide, and existing studies do n

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40

Kwofie, Ebenezer M., Ogan I. Mba, and Michael Ngadi. "Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans." Processes 8, no. 10 (2020): 1227. http://dx.doi.org/10.3390/pr8101227.

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Post-harvest characteristics of common beans influences its classification, which significantly affects processing time and energy requirements. In this work, ten bean cultivars were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a traditional subjective finger pressing test and a scientific objective hardness test. The hardness study used seed coat rigidity to explain the structural deformation observed during cooking. The result shows that the average hardness of raw dry ETC and HTC beans was 102.4 and 170.8 N, respectively. The maximum seed coat resistance is observe

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41

Rani, Zulmai, Julia Reveny, and Urip Harahap. "Utilization Of Glycerol By Product From Transesterification Of Waste Cooking Oil As A Cosurfactant In Nanocream Preparation." International Journal of Science, Technology & Management 2, no. 4 (2021): 1258–64. http://dx.doi.org/10.46729/ijstm.v2i4.264.

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Waste cooking oil (used cooking oil ) is oil derived from leftover cooking oil for frying food. Waste cooking oil is still considered as waste by some people and waste cooking oil that should not be suitable for consumption is sometimes still widely reused in food processing, this can endanger health and reduce the nutritional value of food. In order to be used and have economic value, it is overcome by synthesizing waste cooking oil into glycerol so it can be used as cosurfactant. Besides as cosurfactant, this waste cooking oil glycerol also can be used for various chemical industies, foods,

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42

Wood, J. D., G. R. Nute, G. A. J. Fursey, and A. Cuthbertson. "Effects of final cooking temperature on the eating quality of pork loin steaks." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 13. http://dx.doi.org/10.1017/s0308229600023424.

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Research conducted during the last few years shows that several factors affect the eating quality of pork and that it is possible to obtain good eating quality at low levels of fat in the carcass (ie. P2 ˂ 10mm). A Blueprint approach to meat quality improvement can be taken by combining appropriate genetic, nutritional, animal welfare and meat processing inputs.It is widely believed that care taken during cooking is important if the full benefit of the improved practices is to be realised. However there is little objective research on which to base recommendations. This study set out to examin

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43

Mangula, Michael Shadrack, Joseph A. Kuzilwa, Simon S. Msanjila, and Isack Legonda. "Energy sources for cooking and its determinants in rural areas of Tanzania." Independent Journal of Management & Production 10, no. 3 (2019): 934. http://dx.doi.org/10.14807/ijmp.v10i3.796.

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Using traditional sources of energy for cooking in rural areas of Tanzania is associated with problems such as lung diseases, soil erosion and air pollution. This paper identifies the energy sources used for cooking and its determinants in rural areas of Tanzania. Cross-sectional survey design through questionnaire was used to collect data from 384 households living in rural areas of Njombe and Iringa regions in Tanzania. Multistage cluster sampling technique was employed to sample districts, wards and villages, while rural heads of households were sampled randomly using the fishbowl method to

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44

townsend, elisabeth. "The Cooking Ape: An Interview with Richard Wrangham." Gastronomica 5, no. 1 (2005): 29–37. http://dx.doi.org/10.1525/gfc.2005.5.1.29.

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Humans: The Cooking Ape Perhaps the first to suggest that humans were cooking as early as 1.9 million years ago, Richard Wrangham shows through his new research and his imagination how and possibly when cooking changed humans dramatically. Wrangham, Harvard University primatologist and MacArthur Fellow, has been studying the evolution of human cooking. After 25 years of primate research at his site in Kibale, Uganda, Wrangham is best known for explaining the similarity and differences across species of primate social organizations. In Kibale, he has analyzed chimpanzees’ behavior: how it’s cha

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Mardiyah, Siti. "EFEKTIFITAS PENAMBAHAN SERBUK KUNYIT TERHADAP BILANGAN PEROKSIDA DAN BILANGAN ASAM MINYAK GORENG BEKAS PAKAI." Medical Technology and Public Health Journal 2, no. 1 (2018): 84–92. http://dx.doi.org/10.33086/mtphj.v2i1.323.

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Used cooking oil is leftover cooking oil from food frying processes that have been used repeatedly. This resulted in increased high free radical and fatty acid content which can be harmful to health. One attempt to reduce oil damage is with the addition of antioxidants. Curcumin is an antioxidant contained in turmeric. Curcumin is an antioxidant phenol which have many double bonds that can capture free radicals, which can slow down the increase in the peroxide and acid number of used cooking oil. The purpose of this study was to determine the effect of turmeric powder on levels of acid number.

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Mardiyah, Siti. "EFEKTIFITAS PENAMBAHAN SERBUK KUNYIT TERHADAP BILANGAN PEROKSIDA DAN BILANGAN ASAM MINYAK GORENG BEKAS PAKAI." Medical Technology and Public Health Journal 2, no. 1 (2018): 84–92. http://dx.doi.org/10.33086/mtphj.v2i1.780.

Full text

Abstract:

Used cooking oil is leftover cooking oil from food frying processes that have been used repeatedly. This resulted in increased high free radical and fatty acid content which can be harmful to health. One attempt to reduce oil damage is with the addition of antioxidants. Curcumin is an antioxidant contained in turmeric. Curcumin is an antioxidant phenol which have many double bonds that can capture free radicals, which can slow down the increase in the peroxide and acid number of used cooking oil. The purpose of this study was to determine the effect of turmeric powder on levels of acid number.

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Gabisa, Elias Wagari, and Abdulkadir Aman. "Characterization and Experimental Investigation of NaNO3 : KNO3 as Solar Thermal Energy Storage for Potential Cooking Application." Journal of Solar Energy 2016 (June 28, 2016): 1–6. http://dx.doi.org/10.1155/2016/2405094.

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Household cooking is a major energy intensive activity in most of the Ethiopian households. Replacing the existing inefficient cooking stoves and the polluting energy source with a renewable source of energy plays a paramount role in conserving the environment and reducing the indoor pollution. In this study an energy storage phase change material is proposed to store solar thermal energy for a potential household cooking application. The selected phase change material has a melting point range which is well fitted to the operating range of temperatures for most of the household cooking activi

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Wagari, Elias, Abdulkadir Aman, and Omprakash Sahu. "Characterization and Experimental Investigation of NaNO3: KNO3 as Solar Thermal Energy Storage for Potential Cooking Application." Journal of Advance Research in Applied Science (ISSN: 2208-2352) 3, no. 4 (2016): 57–69. http://dx.doi.org/10.53555/nnas.v3i4.652.

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Abstract:

Household cooking is a major energy intensive activity in most of the Ethiopian households. Replacing the existing inefficient cooking stoves and the polluting energy source with a renewable source of energy plays a paramount role in conserving the environment and reducing the indoor pollution. In this study an energy storage phase change material is proposed to store solar thermal energy for a potential household cooking application. The selected phase change material has a melting point range which is well fitted to the operating range of temperatures for most of the household cooking activi

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Neyens, Evy, and Tim Smits. "Seeing is doing. The implicit effect of TV cooking shows on children's use of ingredients." Appetite 116 (September 2017): 559–67. http://dx.doi.org/10.1016/j.appet.2017.05.048.

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Heredia-Rodríguez, Laura, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, et al. "Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast." Czech Journal of Food Sciences 37, No. 1 (2019): 62–68. http://dx.doi.org/10.17221/331/2017-cjfs.

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The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soak

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