Dissertations / Theses: 'Cooking'

1

Misner, Scottie, Carol Curtis, and Evelyn Whitmer. "Microwave Cooking." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146454.

Full text

Abstract:

2 pp.
Revision of 1998 title by Abgrall and Misner
Microwave ovens are safe to use for defrosting, reheating, and cooking food. However "cold spots" can occur in microwaved foods because of the irregular way the microwaves enter the oven and are absorbed by the food. This article provides information on how to cook food evenly and safely in microwave ovens.

APA, Harvard, Vancouver, ISO, and other styles

2

Short, Frances. "Domestic cooking and cooking skills in late twentieth century England." Thesis, University of West London, 2002. https://repository.uwl.ac.uk/id/eprint/382/.

Full text

Abstract:

This study came about in response to the interest in, and concern about, domestic cooking and cooking skills that has arisen in recent years. It critically reviews the current state of thinking about cooking and cooking skills, provides a critique of both popular and academic discourse and proposes new opportunities for policy and future research. With little existing empirically acquired knowledge and no theoretical convention for the study of cooking and cooking skills, the primary research was designed to be exploratory and to provide systematically researched insights and understanding. It took a qualitative approach in order to provide intricate detail about people's domestic cooking practices, the skills they use, and their beliefs and opinions about cooking in the home and a systematically researched understanding of these aspects of cooking. The findings revealed that "cooking skills" could be seen specifically as the skills of domestic cooking (as opposed to those of professional cooking) and as either "task centred" (the skills involved in a particular task) or as "person centred" (the skills of an individual carrying out a task in a particular context). They also revealed that the informant's (domestic) "cooking skills" consisted of many different types of perceptual and conceptual skills as well as mechanical skills and academic knowledge. The findings revealed that the informants had very individual approaches towards domestic cooking but that there were many beliefs and opinions that they shared. The research also found that there was a complex "interrelationship" between the informants' domestic cooking skills, their approaches towards domestic cooking and their domestic cooking practices and food choice. The findings of this study provide an additional and different perspective of the relationship between domestic food provision, cooking and cooking skills allowing the development of relevant debates and concerns. They clarify that cooking skills are an influence on food choice but show that this influence is complex. They challenge current theoretical explanations of the impact of technology on domestic cooking and food provision, for example, and the deskilling of the domestic cook.

APA, Harvard, Vancouver, ISO, and other styles

3

Wang, Hong. "Study of Chinese household cooking practices : energy and cooking fumes." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43499/.

Full text

Abstract:

First, this research has attempted to identify the underlying reasons for high Chinese family cooking energy consumption. Second, this research has tried to identify ways of reducing Chinese kitchen cooking fume pollution. The literature review indicated that, although cooking energy takes one of the largest proportions of residential building energy consumption, previous studies in this area have not been enough. The published knowledge found indicates that urban residential buildings takes 1/4 of the national building energy consumption (excluding heating). This portion has grown continuously since 2001 in terms of energy consumption intensity (kgce/m2). Among household energy (excluding heating), cooking, home appliances and lighting are the three largest energy end users. Although the increase in cooking energy is low, partially attributed to wide adaptation to gas cooking fuel instead of coal fuel in China, it still takes the largest household energy consumption: 31% in 2011. Many research papers report different results based on field measurements of household energy end users, some of which show conflicting results. However, the literature review has confirmed that in China cooking energy consumes the second-largest amount of household energy after space heating. The literature review also pointed out that, although compared with Western counterparts, Chinese residential buildings consume less national energy, cooking takes a large percentage of household energy. A further literature review showed little valuable information underpinning the reasons for high cooking energy use in Chinese households. Some overseas research papers give hints regarding cooking energy and cooking techniques, cookware, and occupant behaviour. However, the difference in food culture traditions has led to a greater difference between Western and Chinese cooking techniques. Compared with Western countries, Chinese hot dishes require a greater number of cooking techniques. In order to find out more details of cooking energy and fume generation in real Chinese home kitchen conditions, the author used a series of research methodologies to measure and test home energy and cooking fume concentration. The results reconfirm that cooking energy is the second-largest home energy end user after space heating, along with other findings. These other findings include: • The four largest energy end users in northern Chinese households are space heating, cooking, hot water and entertainment. • Hot water, lighting and entertainment energy consumption have clear seasonal characteristics i.e., daily consumption is low in summer and high in winter. This is because of the colder weather in winter (demanding more energy to heat water) and longer nights in winter (with a longer indoor entertainment time and a greater requirement for lighting in the evening). • Daily cooking energy consumption in a given family is almost fixed, although the difference between different families is large. This could lead to further study on the underlying reasons for the difference between families. The most important finding in the research is the discovery of the relationship between home cooking energy and family life cycle. A strong relation was observed between these two factors. This was confirmed by the measurement of the test families as well as the survey of 70 random selected families. The relation is, therefore, denoted as the CookEUI (cooking energy use intensity) of the different family life cycles. Following the data analysis and survey, it was also found that the cooking energy for a certain family life cycle was constant, i.e., locked in an FLC stage until the stage changed. Finally, a database was built into the IES energy simulation using figures found in the research. This represents significant progress in home energy study. Before discovering cooking EUI, cooking energy in most pieces of energy simulation software was treated as a process load with a constant figure. A literature review of a large number of research papers concluded that cooking fumes have an adverse impact on people’s health. In China, a typical housewife spends about 4 hours in the kitchen every day, preparing and cooking meals. A comfortable and healthy cooking environment is critical for cooks’ health. It was also found that COF emissions in Western and Chinese kitchens differed largely in mass concentration. Cooking method, cooking oil and cooking temperature all contribute to the difference. Many other researchers have investigated the details of hood systems and their construction features in order to understand their efficiency in removing cooking fumes. However, most of the research has been based on commercial kitchen application. There is very little research on home kitchen hood efficiency. Research also points out that natural ventilation in the kitchen space has a certain amount of influence on the capture efficiency of an exhaust system. For example, opening the door is more efficient than opening a window. In this research, the measurements of kitchen PM2.5 and PM10 were carried out in real home kitchen cooking conditions. The relation between PM2.5 and PM10 emissions and different Chinese cooking methods was measured. It was found that deep frying and stir frying discharged the most PM2.5, while boiling emitted the least. A typical PM2.5 discharging pattern in Chinese cooking was observed. The pattern showed a sharp increase in PM2.5 concentration in the beginning at breath level with a drop afterwards because of the using up of cooking oil or the rising of water steam to a higher level. A small sub-surge was observed after the first selection because the downward flow of cold air brought high-level PM2.5 down to breath level. A very interesting finding observed when using tracer gas to measure kitchen cooking hood efficiency was the large difference between the airflow rate listed on the kitchen fume hood nameplate and the airflow rate measured in real kitchen conditions. On the nameplate of the cooking hood, airflow was rated as 800 m3/h at medium speed, while in the tracer gas testing the flow rate was a maximum of 175 m3/h when all the kitchen windows and the door were open. This finding reinforces the experiment conclusion by the Lawrence Berkeley National Laboratory for the seven representative devices they tested, whereby, according to Chen (2012), the capture efficiency varied from less than 15% to more than 98%. Identifying the airborne moving characteristics of PM2.5 can be used to help redesign ventilation systems for Chinese home kitchens. The traditional way of enhancing cooking fume removal efficiency is to increase the fan discharge pressure head. This leads to increased energy consumption. It also has less effect on removing PM2.5 particles, since, unlike PM10, PM2.5 is affected by airflow rate more significantly than air velocity. The proposed new ventilation system is intended to treat PM2.5 and PM10 separately. PM10 will be removed by the filter in recirculation devices and PM2.5 will be exhausted by a direct venting fan with replacement air. In this way, less energy is used and the system is more efficient at removing kitchen PM2.5.

APA, Harvard, Vancouver, ISO, and other styles

4

Schwab, Jody Lynn. "Cooking With Paint." VCU Scholars Compass, 2006. http://scholarscompass.vcu.edu/etd/1122.

Full text

Abstract:

Graduate school has been a time of travel through experimentation. The journey has almost always been a search for materials and sources that match my need for working with the self-referential narrative within the framework of a process. Repeatedly, I would venture out and turn back, only to venture out again, packed with new materials and image sources, in search of a complete process. In retrospect, there have been no dead ends, only quenched curiosities that sometimes cleanly, often clumsily, lead one to the other. What is left is a series of explorations from which I can pluck similarities, clues to my core interests and methods. In the end, I believe I have found a place of clarity, where interests and process converge.

APA, Harvard, Vancouver, ISO, and other styles

5

Jenkins, Simon Anthony. "Fluidised bed cereal cooking." Thesis, University of Bristol, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251547.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Njegic, Bosiljka. "Cooking up quantum chemistry." [Ames, Iowa : Iowa State University], 2008.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Whitmer, Evelyn, and Scottie Misner. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/146438.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Misner, Scottie, and Evelyn Whitmer. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239595.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Casteleyn, Henri. "Clean cooking in sub-Saharan Africa: modeling the cooking fuel mix to 2050." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-217340.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Lizaso, Martxel. "A review of cooking technology around the world and the potential of solar cooking." Thesis, Högskolan i Gävle, Energisystem och byggnadsteknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32986.

Full text

Abstract:

This report studies the importance of solar cooking when moving towards a more sustainable and egalitarian future. The problems regarding its implementation, in fact, technological, social and economic problems, are presented. A historic overview is offered as well as the theory behind the technology. After studying the current situation concerning cooking, different devices have been analysed and considered, from small ones suitable for households to bigger ones for institutions. Furthermore, several backup systems are also proposed aiming to obtain an ideal Integrated Solar Cooker (ISC). Possible hybrid systems have also been evaluated during the work. Furthermore, state-of-the-art technology in Thermal Energy Storage (TES) is also commented and taken into account for the most efficient combination of technologies. Several photovoltaic kitchens are mentioned in this report as well. Two main conclusions have been drawn: trying to solely rely on the sun is a mistake and the ideal and universal ISC does not exist. Other factors besides the income are determinant when choosing an energy source, therefore, a thorough investigation in every particular case is completely necessary for a successful implementation of an ISC. However, the countless devices available make the adoption of solar technology possible in every situation, helping to achieve some of the Sustainable Development Goals.

APA, Harvard, Vancouver, ISO, and other styles

11

Jones, Sylvia Anna. "Extrusion cooking of confectionery systems." Thesis, Cranfield University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310905.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Bruno, Nicole Carol. "Cooking Self-Efficacy, Knowledge, and Skills Among Foster Adolescents Participating in a Nutrition Cooking Class." Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1573218146438714.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Swenson, Julie Ann. "Technology for the development of a microwavable pork chop." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-09192009-040424/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Oates, Christopher G. "Soya/alginate interactions in extrusion cooking." Thesis, University of Nottingham, 1988. http://eprints.nottingham.ac.uk/11161/.

Full text

Abstract:

Previous work has shown that following the inclusion of alginate high in mannuronic acid there is a reduction in the viscosity of soya melt during extrusion, this work attempts to identify the mechanism for this effect. The effect of water content and hydrocolloid inclusion on the denaturation behaviour and water binding properties of soya protein has been investigated, mainly by the use of differential scanning calorimetry. Of a range of parameters investigated, transition onset temperature and enthalpy, change in specific heat function and coopertivity of the transition all show a dependence on initial moisture content. These parameters are all changed if soya is heated in the presence of a high mannuronic acid alginate. With the exception of changes in enthalpy these effects are not seen to the same extent with other added hydrocolloids. These changes have been attributed to the production of water during heating. Measurements of freezable water and sorption isotherms suggest that alginate addition increases the water binding ability of soya isolate after denaturation. When heated at high temperatures only soya and gluten (out of 7 proteins tested) produced measurable quantities of additional water. In the presence of 2% Manucol DM the formation of water was markedly increased in the soya and gluten samples but not in the other proteins. Production of increased amounts of water after alginate addition was demonstrated to be dependent on the quantity of mannuronic acid in the alginate. The dependence of this effect on water activity suggests that it is the result of browning or condensation reactions. Glutamic acid was implicated with the specific reaction between soya and alginate, though in heated soya both loss of lysine and serine were found. Differential rates of degradation were found between a high mannuronic acid alginate and a high guluronic acid alginate after heat treatment. The alginate high in mannuronic acid was shown to depolymerise to a far greater extent. Various estimates for the molecular weight of the heat treated samples were obtained and no correlation could be found between increased reducing capability of the sample and extent of depolymerisation. Furthermore the production of volatiles that may be expected from sugar ring degradation were not found. Increased brown colour formation and water production and concomittant decreased glutamic acid content were found in soya samples extruded in the presence of 1% Manucol DM. It was concluded that the chemical reactivity of glutamic acid with alginates rich in mannuronic acid explains the well established effect of this type of polysaccharide in extrusion processing.

APA, Harvard, Vancouver, ISO, and other styles

15

Bollini, Mario Attilio. "Following recipes with a cooking robot." Thesis, Massachusetts Institute of Technology, 2012. http://hdl.handle.net/1721.1/74451.

Full text

Abstract:

Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2012.
Cataloged from PDF version of thesis.
Includes bibliographical references (p. 141-143).
In this thesis, we present BakeBot, a PR2 robot system that interprets natural language baking recipes into baking instructions which it follows to execute the recipe, from mise en place presentation of the ingredients through baking in a toaster oven. We developed parameterized motion primitives for baking. The motion primitives utilize the existing sensing and manipulation capabilities of the PR2 platform and also our new compliant control techniques to address environmental uncertainty. The system was first implemented as a static finite state machine, which was tested through 27 baking attempts, 16 of which successfully resulted in edible cookies. The system was then implemented as a dynamic state machine, in which the robot estimated the world state and planned sequences of motion primitives to follow the baking instructions inferred from the natural language recipe, which was tested thorough five baking attempts of two different recipes, all of which resulted in edible cookies.
by Mario Attilio Bollini.
S.M.

APA, Harvard, Vancouver, ISO, and other styles

16

Alsing, Sarah Elizabeth. "Promoting Healthy Cooking to College Students." Thesis, The University of Arizona, 2015. http://hdl.handle.net/10150/578982.

Full text

Abstract:

College students gain weight due to unhealthful food availability on campus, snacking, eating due to stress/boredom, and alcohol-related eating. The Mediterranean diet has been proven to reduce risks of chronic diseases and help with weight maintenance. The purpose of this study was to teach interactive cooking classes with recipes inspired by the Mediterranean diet to college students to give the students the knowledge of how to cook foods in healthy ways. The hypothesis is that the students who attend the cooking classes would increase the number of meals they cook on their own, as well as have improved diet quality. Participants answered a pre-survey and then attended 3 interactive cooking classes that had a theme (olive oil, whole grains, and fish). After the classes, participants answered a post-survey and 2 months later they answered a follow-up survey. 25 participants were recruited (n=10) and females (n=15), ages 18 to 28 years. 14 participants answered the post-survey and 10 answered the follow-up survey. Average meals that participants prepared each week increased from an average of 10 to 11 for post and follow-up. Although there were no significant changes in preparing their own meals after attending cooking classes, all of the participants reported that they would like to cook more of their own meals in the future.

APA, Harvard, Vancouver, ISO, and other styles

17

Saulsbury, Camilla V. "Consuming home cooking an investigation of the contemporary meaning of cooking and identity in the domestic sphere /." [Bloomington, Ind.] : Indiana University, 2005. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:3178479.

Full text

Abstract:

Thesis (Ph.D.)--Indiana University, Dept. of Sociology, 2005.
Source: Dissertation Abstracts International, Volume: 66-06, Section: A, page: 2392. Adviser: Jane McLeod. "Title from dissertation home page (viewed Nov. 28, 2006)."

APA, Harvard, Vancouver, ISO, and other styles

18

Otte, Pia Piroschka. "Cooking with the sun : An analysis of Solar Cooking in Tanzania, its adoption and impact on development." Thesis, Norwegian University of Science and Technology, Department of Geography, 2009. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-5505.

Full text

Abstract:

This study aims to analyse solar cooking projects in Tanzania regarding their adoption and impact on development.

Biomass is a traditional source of energy in Tanzania which counts for 90 percent of the total energy use. The high use of biomass is claimed to have negative environmental, economic and health impacts. In this way, Solar Cooking seems to present an alternative solution since it does not require the use of firewood or charcoal, which prevents people from cutting trees, and particularly women from spending hours for fuelwood collection or even from spending money to buy it. In addition, Solar Cooking does not pollute the environment since it does not produce smoke. However, several studies showed that decades of efforts to implement and improve solar cookers for developing countries have not helped to achieve the breakthrough of this technology.

The specific objectives of this thesis are to find out which factors limit/enable the adoption of solar cookers, to investigate why people decide to use/ not this technology, and to find out in which way the use of Solar Cooking could be increased. In addition, the study investigates the ways in which Solar Cooking contributes to a development. The discussion of these objectives is based on the Capability Approach and the Innovation- Decision Model according to Rogers. The study focuses on three solar cooking projects in Tanzania.

I argue that Solar Cooking is adopted to a certain degree in Tanzania but that the wider success is influenced by different factors including economic affordability, technology, social/cultural values, sustainability, infrastructure, information and the area where the solar cooking projects takes place. In addition, the study shows that solar cooking leads to an improvement of women’s perception of their own health and a considerable time gain which is mainly used for income generating activities and domestic work.

Key words:

Solar Cooking, Capability Approach, Innovation Diffusion Theory, Energy,

APA, Harvard, Vancouver, ISO, and other styles

19

Pagano, Jennifer Hoolhorst. "The evolution of Sunset Magazine's cooking department: The accommodation of men's and women's cooking in the 1930s." Scholarly Commons, 2019. https://scholarlycommons.pacific.edu/uop_etds/3575.

Full text

Abstract:

The Western regional magazine Sunset has been published under a series of owners and publishers since 1898. In 1928, Sunset was purchased by Lawrence Lane, a Midwestern magazine executive who transformed it from a failing turn-of-the-century, general interest publication about the West, into a successful magazine about living in the West for the Western middle-class. Sunset had always been a magazine for men and women, and one that appealed to both male and female intellectuals at the time Lane purchased it. Lane and his editors attempted to interject more rigid middle-class ideals into a magazine that had espoused ideas that were progressive and less structured. Lane's new strategy to compartmentalize Sunset's content into its four categories—gardening, the home, cooking, and travel—resulted in a magazine that was conventionally gendered. Tension due to this shift played out in the publication's new cooking department. This thesis traces the development of Sunset's cooking department between 1928 and 1938 under the direction of its creator and founding editor Genevieve Callahan through the examination and analysis of Sunset cooking features and oral histories. The original department, structured to model a middle-class domestic ideology, did not accommodate all of Sunset's readers. The Western intellectualism of pre-Lane readers and their tendency to be less bound by conventional gender roles in the kitchen carried over into Sunset's cooking department via reader recipe contributions. These Western cooks included men and women whose foodways deviated from that of the typical middle-class housewife. Callahan experimented throughout the cooking department's first decade by shifting its editorial framework and softening her home economics rigidity to create a department that was inclusive of women and men who cooked both inside and outside the kitchen. The changes made to the department over that decade illustrate how editorial experimentation reconciled a new middle-class-oriented cooking department to accommodate Western cooks less apt to model traditional gender roles.

APA, Harvard, Vancouver, ISO, and other styles

20

DeMerchant, Elizabeth Ann. "Consumers' knowledge, practices, and satisfaction with cooking systems' interaction." Thesis, This resource online, 1993. http://scholar.lib.vt.edu/theses/available/etd-09192009-040448/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Gordon, Nicole R. "Cooking with Couples: A Grounded Theory Study on the Relational Aspects Found in the Cooking Interactions of Couples." Diss., NSUWorks, 2019. https://nsuworks.nova.edu/shss_dft_etd/46.

Full text

Abstract:

Cooking is a universal activity which all humans can relate to on some level. Historically, cooking has continued to connect people across cultures and time, simultaneously providing nutritive sustenance as well as socio- and psychological benefits. Medical and mental health practitioners only in recent years have utilized cooking in a therapeutic process, and most of those cooking activities available tend to focus on cooking from an occupational and nutrition-education stance. A gap in the literature pertaining to cooking and its therapeutic applications exists around the relational nature underlying the cooking process, especially as it pertains to couples. While marriage and family therapists have used a number of creative experiential modalities in therapy for years, such as art and music therapy, cooking has been especially underutilized in comparison, despite its therapeutic and relational applicability. Therefore, this study was conducted to offer a foundation for understanding how the interactions in a kitchen can highlight relational elements between people. Eight couples (16 participants) who have lived together for at least two years and who cook together often were interviewed in their homes. A constructivist grounded theory methodology was used for this study, and subsequent to data analysis, a three-part theory describing the relational components of couple’s cooking interactions emerged, called The Couple’s Cooking Triad. The theory is made up of Relationship Skills, Emotional Connections, and Languaging. Results from this study, organizing the complex interactions of couples in a kitchen, indicate further use by marriage and family therapists in an experiential therapeutic capacity.

APA, Harvard, Vancouver, ISO, and other styles

22

Tshalibe, Prince. "Effects of different pineapple dietary fibres on the quality parameters and cost of beef species sausage." Thesis, Cape Peninsula University of Technology, 2014. http://hdl.handle.net/20.500.11838/834.

Full text

Abstract:

Thesis presented in partial fulfillment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences Cape Peninsula University of Technology
The nutrient profile of meat and meat products make them a major protein and minerals source for non- vegetarian human beings. However, their high fat content and the saturated fatty acid profile associate them with increased risk of lifestyle diseases and occurrences of cancers. Researchers have focused on fat replacement and fatty acid profile modification without compromising the physico-chemical and sensory characteristics of meat products. Leaner ingredients are expensive hence the use of low/non-calorie adding ingredients such as water, vegetable oils and oat bran. In this study, three pineapple dietary fibres (PDF), NSP 60, NSP 100 and NSP 200 with water binding capacities (WBC) of 1: 8; 1: 7.4; 1: 7.8 (g/g), respectively, were assessed for their WBC in species sausage at levels 0%, 0.5%, 1.0% and 1.5%. Water was added in accordance to the specific WBC capacity of the fibres, replacing pork back fat. The WBC of the fibre in the meat emulsion was assessed by extracting the loosely bound fluid by centrifugation. Fibres NSP 100 and NSP 200 proved to be of better water binding than NSP 60 which had the highest total expressible fluid (TEF) at all levels. Although differing significantly in WBC at all levels, all the fibres excellently bound water at 1% level. The three PDF (at 1% level) were then assessed with regard to chemical, physical, and textural attributes in species sausage. Proximate analysis showed that the control sausages (no fibre), differed significantly from the sausages containing PDF. Emulsion stability analysis was based on TEF, cooking loss and purge. Sausages containing NSP 200 PDF did not significantly differ to the control in terms of TEF and cooking loss. Sausages containing NSP 100 had the lowest cooking loss although not significantly different to the control and NSP 200 containing sausages. NSP 60 PDF performed significantly poorly in terms of TEF and cooking loss. The control had a significantly lower purge comparing to sausages containing which were not different. The pH value of the control was significantly higher than the samples containing fibres which also differed from each other. Inclusion of fibre in the species resulted in a significant increase in lightness, hue and chroma as compared to the control. Textural parameters for the control were significantly higher than the fibre containing sausages, except for cohesiveness which was similar for all sausages. This study concluded that NSP 100 could be the most suitable for use in species sausage, followed by the NSP 200 and lastly the NSP 60. Addition of PDF, in combination with water to a species sausage can be a viable way of cutting costs since the formulation cost of all the fibre containing sausages was lower in comparison to the control. Fibre and water addition can be a positive means of reducing the lipid fraction in sausages and other meat products, increasing the dietary fibre component and hence improving the health status of meat product consumers.

APA, Harvard, Vancouver, ISO, and other styles

23

Johnson, Michelle E. "Cooking with Young Children in the Classroom: It’s Easy and Fun!" Digital Commons @ East Tennessee State University, 2014. https://dc.etsu.edu/etsu-works/8548.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Borges, Sérgio Augusto. "Plano de negócios: International Events - Funny Cooking." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2010. http://hdl.handle.net/10400.26/2404.

Full text

Abstract:

Este trabalho tem como objecto de estudo a temática da restauração e dos eventos, através da associação de um serviço de restauração singular a uma dinâmica de entretenimento sustentada numa programação lúdica e de entretenimentos de várias ordens, sendo a localização geográfica prevista a região de Leiria. O presente projecto está inicialmente sustentado no enquadramento teórico da temática em questão (restauração e eventos), conceitos e princípios estruturantes para a concepção e dinamização do negócio. Posteriormente, desenvolveu-se uma análise do mercado susceptível de contemplar, nomeadamente, um estudo com o objectivo de escalpelizar o perfil e potencial da procura, tendo em consideração o âmbito da temática da oferta inicialmente idealizada para o projecto. Com base no enquadramento teórico e na análise de mercado foram desenvolvidos os planos de Recursos Humanos, de Marketing e de Estudo Financeiro, este último com o intuito de aferir a viabilidade económico-financeira do projecto. Globalmente, considerando os planos desenvolvidos e as análises realizadas, o projecto aqui considerado apresenta um desempenho positivo em termos da sua viabilidade económico-financeira.
The genesis and motivation of this project, based on the events and catering binomial, are related to my 15-year experience in hotels and restaurants, and a Masters degree in Tourism - strategic management of events, i.e., including catering events. This project is also based on the National Strategic Plan for Tourism (PENT), which considers food and wine as one of the ten strategic tourist products for Portuguese tourism. This work is aimed at studying the theme of events and catering, by combining a unique catering service with dynamic event programs. The geographic location chosen for this project is the region of Leiria. The project is supported by a theoretical framework (events and catering), including major concepts and principles to create and develop this business. Thereafter a market analysis was developed, which included a market study to determine the demand’s profile and potential, considering the product characteristics offered by this project. Based on the theoretical framework together with the market analysis, a Human Resources management plan was also developed as well as a marketing plan and a financial plan. The last one was developed with the purpose of determining the feasibility of the project in the economic-financial field. Globally and taking into account the developed plans and the analyses made, this project presents a positive performance referring to the economic-financial dimension.

APA, Harvard, Vancouver, ISO, and other styles

25

Batstone, Kathleen Loren. "Breaking the mould, cooking semiotics and heterogeneity." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2002. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq62626.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Apruzzese, Francesca. "Modeling in extrusion cooking of breakfast cereals." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0011/MQ40902.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Mills, Melinda Anne. ""Cooking with Love": Food, Gender, and Power." Digital Archive @ GSU, 2010. http://digitalarchive.gsu.edu/anthro_theses/38.

Full text

Abstract:

This work explores the complex relationships between women, food, and power. Engaging the literature of feminist food studies allowed me to record the narratives and examine the experiences of women living in the United States. I take a close look at how women solidify and strengthen their social relationships to family and community through the use of food, or compromise and weaken these relationships through the denial or refusal of food, in the form of cooking or eating. I also consider both local and global contexts for understanding food, in terms of consumption and chores. Finally, I demonstrate how imagery of food allows women to participate in processes of commodification and fetishism.

APA, Harvard, Vancouver, ISO, and other styles

28

Nordin, Sanna. "E Cookbook : A Guide to Modern Cooking." Thesis, Linnéuniversitetet, Institutionen för design (DE), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-43667.

Full text

Abstract:

This is a Critical Design project that focuses on E-number additives in food. The aim is not to criticise the use of these additives, but rather to encourage consumers to question the industries that use them. This project is based on research in the purpose and manufacturing of additives. The research has been collected and used as a base for a cookbook. The book is a collection of fictional recipes and descriptions of additives based on industrial production of E-number additives. Chemistry, contrast and structure are the key focus in the graphic design work. The resulting publication is a conceptual work and will need further development before it can be considered complete. Detta är ett Critical Design projekt som fokuserar på tillsatser i mat. Målet är inte att kritisera användningen av tillsatser utan att uppmuntra konsumenter att ifrågasätta dessa. Projektet är baserat på forskning kring användningen och tillverkningen av tillsatser. Denna information har samlats och används som underlag för en kokbok. Boken är en samling av fiktiva recept och beskrivningar, baserade på industriell produktion av E-ämnen. Kemi, kontrast och struktur ligger som fokus för det grafiska arbetet. Den resulterande publikationen är ett konceptuellt arbete och kommer att behöva ytterlig utveckling innan det an anses färdigt.
Graphic Design, Critical Design, Additives, E-Numbers

APA, Harvard, Vancouver, ISO, and other styles

29

Abdullahi, Lami Karimatu. "Characterisation of particulate matter emissions from cooking." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7397/.

Full text

Abstract:

Cooking fume have been found to be a significant component of ambient particulate matter and also to contribute to high concentrations of aerosol indoors. A linkage of individual exposure to cooking emissions with adverse health effects has been found and thus has led to the need for further understand the composition of this source of particulate matter. This study was concerned with gaining further insights into the chemical composition of aerosol generated from typical styles of cooking and the understanding of trends of the formation of particles among different culinary methods. Cooking source profile for African, Chinese, Western and Indian styles was obtained in a specially designed laboratory based kitchen. These profiles were used as input in a Chemical Mass Balance model where ambient data collected in Birmingham, UK were analysed in order to apportion the quantity of organic matter from cooking sources in the location sampled. It was found that cooking generated a significant mass of aerosol with the particle sizes largely within the respirable size range. The Chinese style of cooking was found to generate the highest concentration of particles with PM mass of 21.61µg/m3. The source profile from cooking obtained from the study were found to correlate well with each other with Indian and Western profiles exhibiting the highest correlation. When used for the CMB model runs, these two profiles provided the best output with the model runs apportioning 16% of the Organic Carbon to be from cooking, with traffic, wood smoke and soil debris contributing 44%, 18% and 24% respectively.

APA, Harvard, Vancouver, ISO, and other styles

30

Välitalo, Herman. "Learning by cooking : När mellanmålet är målet." Thesis, Linnéuniversitetet, Institutionen för pedagogik (PED), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-53625.

Full text

Abstract:

Learning by cooking är ett projekt inspirerat av aktionsforskning, och sammansvetsas med Kurt Lewins modell för aktionsforskning från förstudie till det praktiska arbetets slut. Projektet genomfördes på ett fritidshem under våren 2016, och under fem veckor förvandlades fritidshemmet till en restaurang. Under dessa veckor, två dagar i veckan, serverades mellanmål till många hungriga fritidshemsbarn. Personalen i restaurangen bestod av studenten själv i egenskap av köksmästare samt kockar direkt hämtade från barngruppen. Fokus var att skapa en trivsam måltidsmiljö som varierade från dag till dag, både rumsligt och måltidsmässigt, men berörde även frågor kring fritidshemmets uppdrag och fritidspedagogens yrkesroll, samt matlagning som ett pedagogiskt verktyg. I projektet upptäcktes många dolda talanger inom det kulinariska området, vilket visade sig i god mat, gott samarbete och mycket glädje. Projektet skulle leda till att restaurangen skulle leva vidare efter avslutat projekt, och bli en del av de övriga aktiviteterna som fritidshemmet erbjuder.

APA, Harvard, Vancouver, ISO, and other styles

31

Lam, Alwan Abdulrahman. "Designing is Cooking: A Museum of Gastronomy." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/32881.

Full text

Abstract:

Those who eat share a relationship with design. The Museum of Gastronomy, a museum located at the Washington D.C. National Mall, would dedicate a space to a full-sense experience pursuing a relationship between food, culture, and design. The National Mall is a symbolic setting dedicated to U.S. heritage via museums, memorials, and the honoring of legacies accessible to the public. As the U.S. is a melting pot of different nationalities, this museum would fill an open niche devoted to celebrating the cultural heritage of cooking throughout the cycle of food consumption. As consumers, regardless of notice or intention, we have an intimate relationship with food as means of survival. Cooking, the method for preparing this vital element, is also an expression of culture, style, and use of available resources. In essence, cooking is an everyday design: a crucial aspect of our very survival. Therefore: food - cooking - design - survival - food - cooking. Similarly, it is the architectâ s mission to reach an effective design with available â ingredients,â forces, or kit-of-parts within a project. In the Museum of Gastronomy, the architect would become the unifying source between a relationship literally built between food, people, and design in an interactive experience. This would result in a space dedicated to showcasing and combining the concept of â cooking is designing.â Incorporating these components into a museum located at the National Mall would personify an experience of the cooking processes as a building block of every-day observation of design.
Master of Architecture

APA, Harvard, Vancouver, ISO, and other styles

32

Whatley, Amanda L. "The Happy Kitchen: Community Designed Cooking Classes." Thesis, University of North Texas, 2015. https://digital.library.unt.edu/ark:/67531/metadc804956/.

Full text

Abstract:

Equitable access to healthy food is a multifaceted issue faced by many underserved populations. Intimate understanding of individual communities’ food practices allows for the creation of community-based interventions that elaborate upon specific needs and desires. Through collaborative research and action, this study aims to become better informed of the current eating habits of community members participating in The Happy Kitchen program at Wesley Rankin Community Center in West Dallas, how those habits have changed over time, and the factors that contribute to access and utilization of a healthy diet. This research seeks to develop a dialectical relationship between the participants and GROW North Texas to design relevant cooking classes and interventions in West Dallas; thereby increasing access to and consumption of nutritious food.

APA, Harvard, Vancouver, ISO, and other styles

33

Rye, Sheila. "Increasing self-efficacy with diabetes cooking schools." Morgantown, W. Va. : [West Virginia University Libraries], 2000. http://etd.wvu.edu/templates/showETD.cfm?recnum=1321.

Full text

Abstract:

Thesis (M.S.)--West Virginia University, 2000.
Title from document title page. Document formatted into pages; contains iv, 87 p. : ill. Includes abstract. Includes bibliographical references (p. 78-81).

APA, Harvard, Vancouver, ISO, and other styles

34

Katsuno, Yoshitaka. "Effect of extrusion cooking on strawberry anthocyanins /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1421146.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Risager, Kim. "Fastronomy : Everyday cooking in a one-persons houshold." Thesis, Umeå universitet, Institutionen Designhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-81769.

Full text

Abstract:

In 2012, 40% of Scandinavian households had only one occupant and this trend continues to grow. Daily, these households face the challenges of cooking for one: shopping and preparing small portions while trying to minimize waste; motivating yourself to spend the time to cook and then eat alone; attempting not to eat the same leftovers for too many days in a row; resisting the temptation of consuming convenient ready-meals or going for take-away. Since 1980, the amount of home cooked meals has dropped from 72% to approximately 50%. But what if there was an alternative to ready-meals that had the same convenience while providing you with the freedom, variety and quality of traditional home cooking? What if cooking for yourself could be a convenient and enjoyable experience?

APA, Harvard, Vancouver, ISO, and other styles

36

Karaosmanoǧlu, Defne. "Cooking the past : the revival of Ottoman cuisine." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=100635.

Full text

Abstract:

Since the 1990s, Turkey has started to develop an extensive interest in its Ottoman past. The view of the Ottomans as "backward" and "pre-modern" that once held sway has given way to a view that grasps the Ottoman past as "open," "tolerant," and "cosmopolitan." Food is one of the areas in which Turkey's Ottoman past is negotiated. This dissertation attempts to trace the revival of Ottoman cuisine through experiences of production, representation, and commodification in Istanbul. It seeks to understand multiple discourses involved in the relationship between the past and the present, within a context where history implicates both continuity and novelty. Ottoman cuisine has developed not only as the foundation of traditional Turkish cuisine, but also as its "other." This dissertation examines the revival of Ottoman cuisine through an analysis of diverse sources, such as cookbooks, media, culinary institutes, cultural and social organizations, the cultural policies of the state, and mainstream restaurant and festival venues. Finally, it asserts that the revival of Ottoman cuisine in particular seems to feed multiple discourses of cosmopolitanism. The turn back to the Ottoman period is both nationalistic and cosmopolitan, such that cosmopolitanism is turned into a national image and a national cultural asset. As a result, the past becomes a utopian project for the future, and cosmopolitanism of the past haunts Turkey and Istanbul as a progressive image for the contemporary world.

APA, Harvard, Vancouver, ISO, and other styles

37

Cutting, Alexander Chatfield. "Solar cooking : the development of a thermal battery." Thesis, Massachusetts Institute of Technology, 2007. http://hdl.handle.net/1721.1/40409.

Full text

Abstract:

Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2007.
Includes bibliographical references (leaf 29).
There are many rural area in the world where cooking fuel is very scarce. One solution to this problem is to use solar energy to cook food. However most people around the world like to cook large meals at night, when the sun is not shining. The objective of this thesis was to design and build a thermal battery that could store thermal energy from the sun during the day and retain that heat until it was needed for cooking. The final battery design was a large block of concrete with a system of copper fins running though it. Three main tests were conducted. The first two utilized an array of infra red light bulbs to heat up the array, and did store enough energy to cook with. However in the third test the battery was heated using a hot plate, and after the storage period still retained enough heat to boil 20 cups of water. This is enough usable cooking energy to feed most families.
by Alexander Chatfield Cutting.
S.B.

APA, Harvard, Vancouver, ISO, and other styles

38

Fong, Yvonne. "Impact of television cooking shows on food preferences." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1603964.

Full text

Abstract:

The purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entrée and dessert options before and after viewing each show and by type of show viewed.

Participants were selected from students at California State University, Long Beach through convenience sampling. Willing participants completed two online surveys, each containing a different television cooking show episode along with an array of food images to select from. The cooking show episodes and the food images used in the survey were categorized as healthy or less healthy based on the nutrient profiling system, Model WXYfm.

Fifty-nine and 56 survey responses were included in the final analysis of the healthy and unhealthy cooking show, respectively. Food preferences were determined through the selection of food images in the surveys and analyzed using Chi-square tests. The results of this study show that television cooking shows promoting healthy and unhealthy foods have the potential to impact food preferences, particularly due to food exposure. Significant differences were found for five out of the nine hypotheses.

APA, Harvard, Vancouver, ISO, and other styles

39

Meneses, Romero Mariana. "Women cooking art : hospitality and contemporary art practices." Thesis, Goldsmiths College (University of London), 2017. http://research.gold.ac.uk/20638/.

Full text

Abstract:

This thesis examines the notion of hospitality in light of contemporary food-based artistic practices created from 2000 to 2015 by female artists Sonja Alhauser, Mary Ellen Carroll, Leah Gauthier, Ana Prvacki, Alicia Rfos, Jennifer Rubel I, Miriam Si mun, and Anna Dumitriu, and the experimental food artists Sam Bompas and Harry Parr. The aim is to make sense of how food practices, art, and feminism intersect, especially in light of the gendered history of the food system, including cooking, when opened onto a philosophically developed notion of hospitality. I explore the intricacies of hosting the "other", considering the multiple levels in which the relationship between the host and the guest develops. Hospitality is examined as a continuous cycle of relationships where dynamics and discourses of power and of generosity are constantly rehearsed. I focus on four main stages within the food system: 1) the gathering of edibles; 2) the cooking process; 3) the moment when food is shared and ingested with others; and 4) the digestive process. Throughout this thesis, I consider hospitality as an open structure that sheds light on the understanding of the encounters between human and non-human species-including animal, vegetable, and microbial-in the food chain. My analysis is situated within contemporary debates of gender studies, cultural studies, food studies, and philosophy of hospitality, in particular, Jacques Derrida's ethics of the other, and the imperative that "one must eat well". Eating is discussed as the literal and metaphorical assimilation and incorporation of the other, and incorporates feminist theoretical engagements which highlight Western thought as being structured by a series of gendered dichotomies, including those of nature-culture, male-female, mind-body, object-subject. I argue that the philosophical notion of hospitality and feminist theory enable a critical approach to the food system as a continual ethical imperative for and to the other.

APA, Harvard, Vancouver, ISO, and other styles

40

Pareja, Marie Nicole. "Minoan Tripod Cooking Pots: Morphological Change and Function." Master's thesis, Temple University Libraries, 2012. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/214822.

Full text

Abstract:

Art History
M.A.
Tripods constituted a specific group of pottery within the Bronze Age Aegean tradition. The shape was typically associated with ritual and cooking activities. This study presents an examination of Minoan tripod cooking pots from Crete. By tracing the morphological changes that occur from one period to the next, this research seeks to discuss the relationship between the form and function of these vessels. It is hoped that the following analysis may also shed light on the origin and practicality of tripod cooking pots.
Temple University--Theses

APA, Harvard, Vancouver, ISO, and other styles

41

Frans, Nike. "Development of cooking skills questionnaire for EFNEP participants in Kansas." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35449.

Full text

Abstract:

Master of Public Health
Department of Food, Nutrition, Dietetics, and Health
Sandra B. Procter
There have been major shifts in the dietary patterns of people in the United States in the last four decades. People eat fast food more frequently, eating more convenience food products, and highly processed food. On the other hand, the practice of cooking from raw ingredients or cooking from scratch has been declining. The lack of cooking skills is one of the barriers of cooking from raw ingredients. Cooking skills are one of the important determinants of food choice. People who have higher cooking skills tend to choose healthier food options. There are many programs that aim to increase cooking skills and nutrition knowledge. One of them is done by EFNEP. Over the years, EFNEP has been helping the low socioeconomic population to reach nutritional well-being. Evaluation is an important component of EFNEP. There are evaluation tools in EFNEP including behavioral checklist and dietary recall that are administered pre and post program. However, these tools do not specifically measure participants’ cooking skills. A proposed short self-reported questionnaire is designed to measure cooking skills of EFNEP participants in Kansas. The questionnaire comprises of seven questions and has been tested to a representative group.

APA, Harvard, Vancouver, ISO, and other styles

42

Simon, Daniela Patricia. "The food, the cooking and the chef : a comparative study of food representation in British, French and German mainstream cooking programmes." Thesis, Canterbury Christ Church University, 2016. http://create.canterbury.ac.uk/15675/.

Full text

Abstract:

This thesis is a comparative study into contemporary mainstream cooking programmes on British, French and German television, which explores how food and cooking are represented. Since food is an expression of identity (Corti 2012; German 2011; Montanari 2006; Scholliers 2001) this study argues that food representation on television is influenced by national culture. Cooking programmes have become increasingly popular in many countries, and recent years have further seen the emergence of a variety of formats, the characteristics of which also influence how food and cooking are represented. This study applies a multi-method research approach which explores the influence of country of production and format on food representation. While a qualitative grounded theory analysis focuses on the key functions and characteristics of the food, the cooking and the chef, a quantitative analysis explores the food groups represented in the programmes to establish a sense of healthiness. The quantitative analysis has found that 'fruit and vegetables' and 'non-dairy protein' are the largest food groups in the majority of programmes across all countries of production and all formats. The qualitative analysis highlighted that country of production is a determining factor on how food and cooking functions are represented, as the three countries feature considerable differences in these areas. The data further revealed three kinds of chef, as well as a mixed chef scenario each using one of three instruction styles. The analysis showed that the format determines the type of chef presented as well as their instruction style. It further confirms that some programmes are highly instructional, whereas others focus more on celebrity and entertainment. This study thus contributes to our understanding of food representation in contemporary British, French and German cooking programmes and its cultural significance.

APA, Harvard, Vancouver, ISO, and other styles

43

Mettke, Laura. "Sustainability in Cooking Shows: A qualitative content analysis on framing of sustainability in the cooking show MasterChef Germany and MasterChef US." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22311.

Full text

Abstract:

Many environmental organisations are trying to counter the negative effects of climate change. The film- and television industry are increasingly becoming the focus of attention, because, although it repeatedly advocates sustainability, it often gets lost in its own productions. The presentation of sustainability is often not visible or clearly recognizable by the viewer. Cooking shows are often criticised by the public for being environmentally friendly in terms of food waste.The goal of this research is to determine how sustainability is presented in cooking shows in Germany and the USA. For this purpose, the following research question is asked: How is sustainability framed in the television cooking series MasterChef US and Germany? And is there a difference between those two countries?The theoretical framework is presented by the framing theory of Erving Goffmann (1974), with the use of this approach sustainability was framed in TV shows and used for the analysis and its results. To answer the research question, a qualitative content analysis was carried out, which analyses both the German and the American version of MasterChef in 2018/2019. The research was divided into indirect and direct events. The results of the study show that the German MasterChef included significantly more sustainable topics than the American one. This confirms that there is a significant difference in the cooking shows between the two countries.

APA, Harvard, Vancouver, ISO, and other styles

44

West, Steven Michael 1962. "Temper, thermal shock and cooking pots: A study of tempering materials and their physical significance in prehistoric and traditional cooking pottery." Thesis, The University of Arizona, 1992. http://hdl.handle.net/10150/291609.

Full text

Abstract:

Prehistoric and traditional ceramics contain a wide range of tempers (non-plastic inclusions), including sand, sherd (grog), sponge spicules, phytoliths (siliceous bark ash), diatomite, organic fibers, shell, calcite, mica and asbestos. The use of these materials in traditional and archaeological ceramics and their association with cooking pottery and thermal shock resistance are examined. The thermal shock parameters that are relevant to low-fired ceramics are identified and tested. The primary factor in the thermal shock resistance is identified as fracture toughness. By increasing the amount and size range of temper additions, and by selecting tempers that are platy and fibrous, fracture toughness can be enhanced. Secondary factors include porosity, thermal expansion and relative strength. These parameters are tested employing fracture energy and thermal expansion measurements, and quench tests.

APA, Harvard, Vancouver, ISO, and other styles

45

Songvisava, Duangporn. "Thai cuisine today is the result of a combination of many cuisines which have merged and cross fertilized over a long period of time /." Title page, abstract and table of contents only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arms6988.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Ajmera, Shefali. "The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content." Bowling Green State University / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Shan, Xiaoqiu. "Website about Chinese food : information design promoting culture identify by website /." Online version of thesis, 2009. http://hdl.handle.net/1850/11632.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Fernandez, Kueh Fei. "Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28180.

Full text

Abstract:

Glutograph ?E? was designed to determine the stretch and relaxation properties of wet gluten. Usage of this equipment to evaluate the cooked pasta texture has not been reported and thus is the goal of this research. Procedure development involved the evaluation of the number of impulses, relaxation time, the number of spaghetti strands, and the number of tests per sample to give a reliable treatment mean. Different impulses settings affected the magnitude of strain, time and percent recovery. Traditional spaghetti required less time to reach 800 B.U and had greater percent recovery and strain values than did nontraditional spaghetti. Glutograph results were compared with firmness results obtained using a texture analyzer (TA-XT2) with a pasta blade or with a Modified Ottawa Cell. Compression type probe parameters were positively correlated to glutograph stretch time. Glutograph E can be used as potential equipment to detect differences in texture of cooked pasta.

APA, Harvard, Vancouver, ISO, and other styles

49

Monteiro, Prema A. "Factors that influence the decision of patrons to dine at selected Indian restaurants in the Twin Cities." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000monteirop.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Zonis, Stephanie D. "Variable power and microwave technology and the quality of selected foods." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-11102009-020009/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Dissertations / Theses on the topic 'Cooking'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles