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Journal articles on the topic 'Toaster oven cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2025

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1

RAO, MARY, ANDREI KLAPPHOLZ, and SANDEEP TAMBER. "Effectiveness of Preparation Practices on the Inactivation of Salmonella enterica Serovar Enteritidis in Frozen Breaded Chicken Strips." Journal of Food Protection 83, no. 8 (2020): 1289–95. http://dx.doi.org/10.4315/jfp-19-601.

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ABSTRACT Over the past 15 years, multiple foodborne outbreaks have occurred in Canada due to the presence of Salmonella enterica in frozen breaded chicken products. These chicken products were raw and required cooking in conventional household ovens to inactivate any pathogens that they may have been harboring. During the course of food safety investigations associated with these outbreaks, many consumers reported using alternative household appliances such as air fryers to cook these products. The effectiveness of these appliances for the inactivation of pathogens in food is not known. Here,
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2

SHEN, CANGLIANG, JEREMY M. ADLER, IFIGENIA GEORNARAS, KEITH E. BELK, GARY C. SMITH, and JOHN N. SOFOS. "Inactivation of Escherichia coli O157:H7 in Nonintact Beefsteaks of Different Thicknesses Cooked by Pan Broiling, Double Pan Broiling,or Roasting by Using Five Types of Cooking Appliances." Journal of Food Protection 73, no. 3 (2010): 461–69. http://dx.doi.org/10.4315/0362-028x-73.3.461.

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This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (−20°C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (−20°C, 42 h), and tempere
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3

Damasceno, Renatta Pereira B., Renata Puppin Zandonadi, Marcela Mendes, et al. "Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review." Nutrients 16, no. 8 (2024): 1198. http://dx.doi.org/10.3390/nu16081198.

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Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminat
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4

Remolina, Isabella, Melissa J. Teuber, Ellie Lee, and Deborah S. Fetter. "Using Culturally Relevant Meal Kits to Improve Cooking Skills, Reduce Food Waste, and Promote Engagement with a Campus Food Access Resource: An Exploratory Pilot Study." Nutrients 17, no. 5 (2025): 843. https://doi.org/10.3390/nu17050843.

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Background/Objective: Students’ taste preferences, cooking skills, and cultural backgrounds impact their use of food access resources on campus. Meal kits include pre-sorted ingredients, which could address food waste and help to prepare meals with unfamiliar ingredients. The objective of this exploratory pilot study was to develop and investigate the impact of culturally relevant meal kits on cooking skills, food waste, and food security tailored to UC Davis students. Methods: Meal kits included ingredients found at the campus food pantry. Three culturally relevant recipes were selected: High
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5

Attaugwu, Roseline Nwabugo, Josephat Ikechukwu Anyadioha, and Kachi Jude Chukwuma. "Development and Storage Stability of Cookies from Whole Wheat, Sweet Potato and Mucuna utilis, Composite Flour." Archives of Current Research International 23, no. 7 (2023): 94–107. http://dx.doi.org/10.9734/acri/2023/v23i7596.

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Aim: This study evaluated the effect of storage conditions at ambient (28 ± 2°C) and refrigeration temperature (4 ± 2°C) on the physicochemical properties of Cookies made from Composite flours in the ratio of 50: 30: 20; 50:20:30 (whole wheat, sweet potato flour or Mucuna utilis respectively). Methodology: Flours were obtained from whole wheat (W), peeled and sun-dried potato (S), and boiled oven-dried mucuna (BM) and toasted oven-dried mucuna (TM) bean seed. Cookies made from 100 % whole wheat flour served as control. The physicochemical properties of the cookies were evaluated using standard
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6

Talabi, Justina Y., Oladotun O. Oguntoyinbo, and Victor N. Enujiugha. "Serum Lipid Profile and Organ Histology of Albino Rats Fed on Conophor (Tetracarpidium conophorum) Nut Oil-Based Diets." IPS Journal of Nutrition and Food Science 2, no. 1 (2023): 9–12. http://dx.doi.org/10.54117/ijnfs.v2i1.18.

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The effect of feeding Albino rats with diets composed of oils extracted from raw and processed conophor nuts on the blood serum lipid profile and organ histology were evaluated in this study. Freshly harvested conophor nuts were processed by cooking (at 100 oC for 90 minutes) and toasting (at 145 oC for 50 minutes). Oils extracted from the raw and processed nuts and commercially available soybean oil were fed to four groups of albino rats (each group consisted of five rats) over an experimental period of twenty-eight days after acclimatization. The serum lipid profile [Total cholesterol (TC),
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7

-, Sugeet Sethi, and Vinay Kumar Jain -. "Development of Fly Ash and Light Weight Mineral Granules Based Thermal Insulated Ceramic Container Bases for Keeping Hot Pot & Hot Bowl." International Journal For Multidisciplinary Research 6, no. 3 (2024). http://dx.doi.org/10.36948/ijfmr.2024.v06i03.19435.

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Thermal insulation based product development is the most important concern in the present age because we are using so many types of heating and cooking and baking devices and electronic equipment like microwave ovens, induction cook tops, Oven toaster Grillers, Electric tandoor, Roti makers, domestic furnace and electronic coffee & tea makers. When we take out our bowls and pots from the microwave ovens and such type of other kitchen devices then heat present in the walls of the containers like utensil, bowl & pot and heat present in the cooked food damages the top of the table and tab
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8

"Brand Preference and Customer Satisfaction Towards Wet Grinders in Coimbatore District." REST Journal on Banking, Accounting and Business 3, no. 4 (2024): 75–82. https://doi.org/10.46632/jbab/3/4/14.

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Electrical appliances are considered as part and parcel of every household. People tend to use various electrical appliances such as electric fans, mixer grinder, wet grinder, air cooler, microwave oven, iron box, toaster, etc. They satisfy the basic needs of the customers and provide a lot of assistance in cleaning and maintaining houses, preparing food items, etc. Wet grinder is an appliance which helps to grind the rice or cereals mixed with water. Manufacturers supply variety of wet grinders at the disposal of their customers. It is expected that the wet grinder supports the family members
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9

Jung, Jiin, and Donald Schaffner. "Thermal inactivation of Salmonella enterica and nonpathogenic bacterial surrogates in wheat flour by baking in a household oven." Journal of Food Protection, July 25, 2022. http://dx.doi.org/10.4315/jfp-22-107.

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Wheat flour has been implicated in recalls and outbreaks linked to Salmonella and pathogenic Escherichia coli. An instructional online video posted on a popular YouTube channel with over 20 million subscribers claimed that safe raw cookie dough could be made from flour baked in a household oven at 177°C (350°F) for 5 min but no evidence in support of that claim was provided. This study was conducted to assess thermal inactivation of two Salmonella strains, as well as Enterobacter aerogenes and Pantoea dispersa in wheat flour during home oven style baking. Wheat flour was inoculated with Salmon
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10

Pereira, Jaqueline Lopes, Paula Victória Felix, Lais Duarte Batista, and Regina Mara Fisberg. "Portion size and energy contribution of food in adolescents from São Paulo, Brazil: Changes between 2003 and 2015." Proceedings of the Nutrition Society 79, OCE2 (2020). http://dx.doi.org/10.1017/s0029665120006540.

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AbstractIntroduction: Overweight has become a very important issue in the epidemiological scenario of nutrition due to its increasing rates and association with several chronic noncommunicable diseases. The etiology of overweight is complex, but diet is one of the modifiable factors that may interfere in the nutritional status of individuals and consequently on overweight and obesity. One aspect of the diet that has been related to overweight is the increase of energy intake, and related to that, the increase on food portion size.Objective: To evaluate differences in food portions size and its
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11

Franks, Rachel. "Cooking in the Books: Cookbooks and Cookery in Popular Fiction." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.614.

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Introduction Food has always been an essential component of daily life. Today, thinking about food is a much more complicated pursuit than planning the next meal, with food studies scholars devoting their efforts to researching “anything pertaining to food and eating, from how food is grown to when and how it is eaten, to who eats it and with whom, and the nutritional quality” (Duran and MacDonald 234). This is in addition to the work undertaken by an increasingly wide variety of popular culture researchers who explore all aspects of food (Risson and Brien 3): including food advertising, food
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12

Adams, Jillian Elaine. "My Failed Cheddar Cheese: Cookbooks, Tacit Knowledge, and Technology." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.637.

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Introduction Cookbooks are more than recipes. They are valuable historical artifacts containing information about the food, culture and society that produced and used them (Driver, Theophano, Wheaton). This story is based on my first and failed attempt at using an old recipe to make a cheddar cheese. It examines the effect of changed technology on artisanal cooking practices (Supski, Giard) and how recipe writing has had to adapt to changed culinary technology. In the absence of the generational—mother to daughter—handing down of cooking practices, and an inherited understanding of traditional
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13

R., Badmanaban, Dhananjoy Saha, Dhrubo J. Sen, Arpita Biswas, Supradip Mandal, and Susmita Basak. "Turmeric: A holistic Solution for Biochemical malfunction." Research Journal of Pharmacy and Technology, October 31, 2021, 5540–50. http://dx.doi.org/10.52711/0974-360x.2021.00966.

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Most of us know turmeric (Curcuma longa) as the vibrant orange powder located in the spice section between thyme and vanilla beans. And many of us use turmeric root powder in our cooking, particularly if we have an affinity for preparing Indian–inspired dishes. Similar to the root–like component of its cousin ginger, turmeric has been a staple of Indian food traditions for millennia and has a long history of healing use (over 4000 years) in Ayurvedic, Traditional Chinese, and Siddhic medicinal traditions. Turmeric’s role in Hindu devotional and sacred ceremonies is alluded to by one of its San
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14

Orel, Brigita. "The Language of Food." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.636.

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Hors d’oeuvre The popularity of cookbooks and culinary television shows in the last few years has been the origin of all sorts of new phenomena, such as literature crossing the bridge from cookbooks to such subgenres as food memoirs and culinary travelogues, or the discovery of new food cultures and food vocabulary. We can now cook the Basque menestra following the recipe of the famous blogger and cookbook author, Aran Goayaga, or try our hand at the Chinese soup tangyuan from Leslie Li’s Daughter of Heaven regardless of where we live. But how well does food translate across languages and cult
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15

Kim, Chi-Hoon. "The Power of Fake Food: Plastic Food Models as Tastemakers in South Korea." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.778.

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“Oh, look at the size of that abalone!”“The beef looks really tasty!”“I really want to eat some!” I am standing in front of a glass case framing the entrance of a food court at Incheon International Airport, South Korea (henceforth Korea). I overhear these exclamations as I watch three teenage girls swarm around me to press their faces against the glass. The case is filled with Korean dishes served in the adjacent food court with brief descriptions and prices. My mouth waters as I lay my eyes on dishes such as bibimbap (rice mixed with meat, vegetables, and a spicy pepper paste called gochujan
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