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Gotowe bibliografie tematyczne / Cooking method

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Gotowa bibliografia na temat „Cooking method”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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Artykuły w czasopismach na temat "Cooking method"

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Hejlová, A., and J. Blahovec. "The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing." Czech Journal of Food Sciences 28, No. 5 (2010): 407–11. http://dx.doi.org/10.17221/225/2008-cjfs.

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The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curv

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Hobani, Ali I., Moath B. Othman, Adil A. Fickak, and Gamaleldin M. Suliman. "Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat." Processes 11, no. 1 (2023): 182. http://dx.doi.org/10.3390/pr11010182.

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This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general

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Dansou, Valère, Paul A. F. Houssou, Raoul K. Balogoun, and Abel B. Hotegni. "Cooking Characteristics of Three Parboiled Rice Varieties Locally Produced in Gogounou and Banikoara in North-Benin." Uganda Journal of Agricultural Sciences 18, no. 2 (2018): 83–92. http://dx.doi.org/10.4314/ujas.v18i2.2.

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Abstract. The cooking ability of three (03) parboiled varieties (IR 841, Oroukokey and Burkina) was evaluated. The method used consisted of four (04) steps: (i) Experimental determination of rice cooking parameters, (ii) evaluation of the three cooking rice methods, (iii) physical quality assessment of the three cooked rice samples and (iv) validation of the best rice cooking method by the women processors. At the laboratory level, results obtained show that for 5 g of every rice variety tested, the variety IR 841 cooked more quickly than the two othervarieties with a cooking time of 24±2 min

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Edleman, Dana, and Clifford Hall. "Impact of Processing Method on AQF Functionality in Bakery Items." Foods 12, no. 11 (2023): 2210. http://dx.doi.org/10.3390/foods12112210.

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Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs

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Ooi, Sho, Tsuyoshi Ikegaya, and Mutsuo Sano. "Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation." Journal of Robotics and Mechatronics 29, no. 4 (2017): 728–36. http://dx.doi.org/10.20965/jrm.2017.p0728.

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This paper presents a cooking behavior recognition method for achievement of a cooking navigation system. A cooking navigation system is a system that recognizes the progress of a user in cooking, and accordingly presents an appropriate recipe, thus supporting the activity. In other words, an appropriate recognition of cooking behaviors is required. Among the various cooking behavior recognition methods, such as the use of context with the object being focused on and use of information in the line of sight, we have so far attempted cooking behavior recognition using a method that focuses on th

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Klinhom, Phongchai, Jitra Klinhom, and Sasithorn Methawiwat. "Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat." Applied Mechanics and Materials 855 (October 2016): 70–74. http://dx.doi.org/10.4028/www.scientific.net/amm.855.70.

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The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences o

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Teh, Arnida Hani, and Teo Wan Ting. "Effect of Cooking Method on The Physicochemical Properties of Tomatoes." Malaysian Applied Biology 53, no. 4 (2024): 17–26. http://dx.doi.org/10.55230/mabjournal.v53i4.3051.

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The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemical properties and the retention of antioxidant content in tomatoes. The cooking conditions used were boiling at 100°C for 6 min, frying at 230°C for 4.5 min, baking at 175°C for 25 min, and cooking with an air fryer at 200°C for 15 min. Physicochemical characteristics (cooking loss, ash, crude fibe

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Peng, Chiung-Yu, Cheng-Hang Lan, Pei-Chen Lin, and Yi-Chun Kuo. "Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes." Journal of Hazardous Materials 324 (February 2017): 160–67. http://dx.doi.org/10.1016/j.jhazmat.2016.10.045.

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Hejlová, A., and J. Blahovec. "Role of cultivation conditions in potato sloughing as indicated by CPEM method." Plant, Soil and Environment 53, No. 9 (2008): 403–12. http://dx.doi.org/10.17221/2291-pse.

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The new CPEM (cooked potato effective mass) method was used to study the sloughing of a potato variety grown in two successive years in six regimes given by different levels and forms of fertilisation and irrigation. The sloughing process is characterized by the cooking time, i.e. the starting point of disintegration, and by the speed of disintegration. Both parameters are also evaluated in dependence on tuber density in linear models of cooking and disintegration stages. Effects of different cultivation regimes were observed in both stages. The sloughing sensitivity to tuber density expressed

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Ncube, LJ, M. Manafe, and RE Gordon. "Knowledge, skills, and household food preparation practices in the north of Pretoria - Gauteng province, South Africa." African Journal of Food, Agriculture, Nutrition and Development 24, no. 9 (2024): 24551–71. http://dx.doi.org/10.18697/ajfand.134.24360.

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The food preparation method is one of the critical food security dimensions. Food may be available in a household. But still, the preparation method used for cooking food items may be detrimental to nutrient intake if the person responsible does not have appropriate cooking skills. Therefore, this study aims to assess the knowledge, skills, and household food preparation practices in the North of Tshwane, Gauteng Province to develop relevant intervention strategies to improve the community’s cooking skills. A quantitative study design was used. Data was collected from 490 households using an i

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Rozprawy doktorskie na temat "Cooking method"

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Yeung, Hway-Seen. "Evaluation of legume cooking characteristics using a rapid screening method." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-2514.

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Shahnaseri, Mahnaz, of Western Sydney Hawkesbury University, of Science Technology and Environment Faculty, and School of Food Science. "The effect of cooking method upon iron and zinc bioavailability in rice." THESIS_FST_SFH_Shahnaseri_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/695.

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Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence

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Lepper, Ashley Nicole. "Influence of Cut, Cooking Method, and Post-Mortem Aging on Beef Palatability." Diss., North Dakota State University, 2013. https://hdl.handle.net/10365/27115.

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The objectives of these studies were to determine the effects of cut, cooking method, and postmortem aging on improving consumers' perception of beef. Consumers evaluated bottom round, top sirloin, ribeye, and a value cut samples for overall like, tenderness, juiciness, and flavor to understand how different cuts influence consumers' perception of beef characteristics. Consumers' rated the ribeye and value cut similar for overall like, tenderness, juiciness, and flavor. Bottom round steaks were rated the lowest for overall like and the toughest. Correlation and regression coefficients showed f

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Shahnaseri, Mahnaz. "The effect of cooking method upon iron and zinc bioavailability in rice." Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/695.

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Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence

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Shahnaseri, Mahnaz. "The effect of cooking method upon iron and zinc bioavailability in rice /." View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20031120.102309/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 2001.<br>A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy, Faculty of Science, Technology and Environment, University of Western Sydney, Hawkesbury Campus, 2001. Bibliography : leaves 205-244.

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Becker, Jared. "An investigation of measurement method and phase change in a latent heat energy storage device." Thesis, University of Iowa, 2018. https://ir.uiowa.edu/etd/6365.

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Exploring uses of two-phase mixtures as a way to store peak solar energy for off-peak usage is a novel approach that has been gaining attention in recent years to address the issues tied to solid fuel dependence. This research explores a “solar salt” mixture (40%wt KNO3 and 60%wt NaNO3) in an aluminum enclosure under two test conditions: conduction enhancement and no conduction enhancement. The central aim is to develop an understanding of thermal distributions and melt developments as the system moves from room temperature to 300 oC. Thermal pattern development is explored by experimentally o

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Bowers, Lindsay Jeanine. "Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/9211.

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Master of Science<br>Department of Animal Sciences and Industry<br>Michael E. Dikeman<br>The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reac

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Joubert, Andre Jacobus. "Integration of xylan extraction from E. grandis, prior to pulping, into Kraft mills." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/97003.

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Thesis (MEng)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Pulp and paper mills are being placed under increasing pressure to maximise the use of the biomass being processed for pulp, and move towards integrated biorefineries (IFBRs), where a diverse range of products can be produced and not just pulp exclusively. Extracting hemicelluloses prior to the pulping process could increase the profitability of the mills as the hemicelluloses could be used to produce a number of additional products. Hemicelluloses are a plant polysaccharides with the most abundant hemicellulose in hardwoo

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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.

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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.

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Książki na temat "Cooking method"

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Parod, Ted W. Oh oh, daddy's cooking!: A father's method of feeding his "tribe". Echo Lake Press, 1991.

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Parod, Ted W. Old Indian recipes (not really): A father's method of feeding his tribe. Echo Lake Press, 1990.

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Yaron, Ruth. Super baby food: A fast, easy, economical method of making super healthy homemade baby food for your super baby. F. J. Roberts Pub., 1997.

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Wilson, Mimi. Once-a-month cooking family favorites: More great recipes that save you time and money from the inventors of the ultimate do-ahead dinnertime method. St. Martin's Griffin, 2009.

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Kim, Thiên. 28 món ăn dành cho người tập Yoga và Pilates. NXB Mỹ thuật, 2010.

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McPherson, John. Primitive wilderness cooking methods. Prairie Wolf, 1988.

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Hiskes, Dolores G. Phonics pathways. Dorbooks, 1993.

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Hiskes, Dolores G. Phonics pathways: Clear steps to easy reading. 5th ed. Dorbooks, 1991.

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Lin, De Ed. New cooking methods of seafood. Tian Heng, 2002.

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De, Lin, ed. New methods of cooking freshwater food. Tian Heng, 2002.

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Części książek na temat "Cooking method"

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Abdullah, Khairunnisa Mohamad, Rosmaliza Mohamad, Mohd Salehuddin Mohd Zahari, and Mohd Sazali Md Sharif. "Malay Cooking Method Terminologies: Understanding and Usage." In Proceedings of the ASEAN Entrepreneurship Conference 2014. Springer Singapore, 2015. http://dx.doi.org/10.1007/978-981-10-0036-2_24.

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Ngankam, Hubert, Philippe Dion, Hélène Pigot, and Sylvain Giroux. "Real-Time Multiple Object Tracking for Safe Cooking Activities." In Digital Health Transformation, Smart Ageing, and Managing Disability. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-43950-6_17.

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AbstractThis work presents a real-time system for tracking multiple object in the context of meal preparation when using the Cognitive Orthosis for CoOKing (COOK). This system is called SafeCOOK. It aims to provide more capabilities to detect some dangerous situations that the current system does not consider. For example, it can locate a utensil or other kitchen object that has been left on the cooking surface of the stove while a meal is being prepared. This system uses a hybrid method based on YOLO and KCF to detect, track and drop cooking utensils as they enter and leave the cooking area,

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Chetri, Subham, and Sumita Debbarma. "Optimization of Biodiesel Production from Waste Cooking Oil Using Taguchi Method." In Modeling, Simulation and Optimization. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-6866-4_41.

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Deng, Yu, and Zhimin Zhang. "Study on Method for Cooking Wheat Straw Pulp at Atmosphere by Microwave Radiation Mixed-Alkali Method." In Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37925-3_184.

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Neubauer, Fernanda. "Fire-Cracked Rock as Archaeological Evidence of Cooking and Cuisine: Case Study from North America." In Manuals in Archaeological Method, Theory and Technique. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-64824-3_5.

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Krause, Ariane. "Valuing Waste – A Multi-method Analysis of the Use of Household Refuse from Cooking and Sanitation for Soil Fertility Management in Tanzanian Smallholdings." In Organic Waste Composting through Nexus Thinking. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36283-6_5.

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AbstractThe starting point of this work is the intention of two farmers’ initiatives to disseminate locally developed and adapted cooking and sanitation technologies to smallholder households in Karagwe District, in northwest Tanzania. These technologies include improved cooking stoves (ICSs), such as microgasifiers, and a system combining biogas digesters and burners for cooking, as well as urine-diverting dry toilets, and thermal sterilisation/pasteurisation for ecological sanitation (EcoSan). Switching to the new alternatives could lead to a higher availability of domestic residues for soil

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Ueda, Mayumi, and Shinsuke Nakajima. "Cooking Recipe Recommendation Method Focusing on the Relationship Between User Preference and Ingredient Quantity." In Transactions on Engineering Technologies. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-9588-3_29.

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Cracknell, H. L., and G. Nobis. "Cooking Methods." In The New Catering Repertoire. Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-20391-8_19.

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Salleh, W. S., S. Nurulain, M. A. S. Aspar, M. R. Salim, and H. Manap. "Free Fatty Acid Detection in Heated Palm Cooking Oil Using an Open Path Optical Method." In Lecture Notes in Electrical Engineering. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-3847-2_19.

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Zhao, Yuejing, and Bin Zhao. "Estimated Secondary Organic Carbon (SOC) in PM2.5 from Chinese Cooking via Minimum OC/EC Ratio Method." In Environmental Science and Engineering. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-13-9520-8_31.

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Streszczenia konferencji na temat "Cooking method"

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Svensson, Casimir, Martti Pulliainen, and Martti Huttunen. "Corrosion Prevention and Passivation of Carbon Steel in Modern Cooking Environment." In CORROSION 2004. NACE International, 2004. https://doi.org/10.5006/c2004-04245.

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Abstract Digesters used in Kraft pulping were originally believed to be free of corrosion problems. However, approximately 20 years ago a catastrophic accident gave a signal that corrosion was indeed a problem and more attention must be paid to the inspection and protection of digesters. The major concern at that time was caustic stress corrosion cracking (SCC) of carbon steel, which was frequently found in the impregnation zones. Pulping techniques are evolving strongly due to increasing demands for efficiency. Common for almost all methods is that higher temperatures, increased alkali levels

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Singh, Preet M., Jamshad Mahmood, and Pablo Conde. "Stress Corrosion Cracking and Corrosion Susceptibility of Duplex Stainless Steels in Caustic Solutions." In CORROSION 2005. NACE International, 2005. https://doi.org/10.5006/c2005-05196.

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Abstract Changes in pulping methods have generally increased the cooking temperatures along with the sulfidity and alkalinity of pulp mill liquors. These changes have led to accelerated corrosion rates in carbon steel equipment used in pulp mills. There is need to define environmental limits of candidate alloys, typically used in old as well as new pulp mill equipment. Depending upon the type of pulping liquor and environmental conditions, different mitigation methods can be employed to safely continue to use the old pulp mill equipment. Corrosion resistant metallic coatings have been used on

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Kobayashi, Kosuke, and Hideki Katagiri. "An Exact Solution Method for Cooking Scheduling Optimization Problems Considering Various Constraints of Cooking Facilities." In 2nd Australian International Conference on Industrial Engineering and Operations Management. IEOM Society International, 2023. http://dx.doi.org/10.46254/au02.20230066.

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Dong, Chenyu, Liangliang Yu, Masaru Takizawa, Shunsuke Kudoh, and Takashi Suehiro. "Food Peeling Method for Dual-arm Cooking Robot." In 2021 IEEE/SICE International Symposium on System Integration (SII). IEEE, 2021. http://dx.doi.org/10.1109/ieeeconf49454.2021.9382700.

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Hailong Rong, Xianzhong Dai, and Xinyu Liu. "Trajectory planning method of the pot in cooking robot." In 2010 2nd International Asia Conference on Informatics in Control, Automation and Robotics (CAR 2010). IEEE, 2010. http://dx.doi.org/10.1109/car.2010.5456887.

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Asaeda, Takahiro, and Munenaga Koda. "Effects of Imaging Cooking Behaviors on Cooking Intentions of University Students living alone." In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003122.

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Factors that promote cooking behavior for the purpose of health promotion have been examined. Against this background, the present study examined whether imagining oneself cooking improves cooking intention and cooking efficacy in 24 college students (11 female, 13 male, M=21.25±2.27 years old) who lived alone by using a hypothetical situation method. The experiment consisted of reading a description of a situation in which the participants were asked to make a decision about whether or not to cook, and answering a questionnaire about their intention and efficacy after performing the task. The

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Giorges, Aklilu T. G., John Stewart, and John A. Pierson. "Experiment and 2D Numerical Simulation of Cooking Process of Chicken Breast." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-12859.

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In this work, we presented the experimental and numerical work of the cooking process of chicken breast muscles. The experimental cooking process was done in a convection oven where the chicken breast was placed on top of the plate. The experimental thermal history of the cooking and cooling process was measured using thermal probes at six locations. The measured temperature is used to evaluate the numerical model and define the heat transfer coefficient. Indeed, the result illustrates that the surface irregularity and the shape have a significant effect on the local temperature profile. In ad

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Inoue, Hiroya, Takatsugu Hirayama, Keisuke Doman, et al. "A classification method of cooking operations based on eye movement patterns." In ETRA '16: 2016 Symposium on Eye Tracking Research and Applications. ACM, 2016. http://dx.doi.org/10.1145/2857491.2857500.

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Yan, Wentao, Wenbo Liu, Lijie Yang, and Yingjie Hu. "Research on temperature rise test method of domestic gas cooking appliances." In Second International Conference on Advanced Manufacturing Technology and Manufacturing System (ICAMTMS 2023), edited by Bin Yu and Yun Wang. SPIE, 2023. http://dx.doi.org/10.1117/12.2688847.

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Kozlov, I. A., V. A. Pashinin, and P. I. Sukhov. "Saving Humanity from Global Warming. New Ecologically Balanced Catalytic Method for Processing of Renewable Plant Raw Materials: Quantitative 1H and 13C NMR Spectroscopy." In International scientific and practical conference “Smart cities and sustainable development of regions” (SMARTGREENS 2024). Crossref, 2025. https://doi.org/10.63550/iceip.2025.1.1.131.

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The most high-tonnage product of processing vegetable raw materials is cellulose. Currently, sulfate cooking is the most common method of pulp production. However, this method is extremely toxic and has a huge negative impact on the environment. An alternative to this is a catalytic process. Catalysts reduce harmful emissions into the atmosphere by up to 80%. During cellulose cooking, the most important chemical reaction is the destruction (hydrolysis) of lignin macromolecules. A comparative study of the macromolecular structure of pine dioxane lignin and lignins obtained by various methods of

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Raporty organizacyjne na temat "Cooking method"

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Scobie, Linda, Liam O'Connor, Martin D’Agostino, et al. Thermal Inactivation Model for Hepatitis E Virus (HEV). Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.sdt366.

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Hepatitis E is an emerging issue, with the number of confirmed cases in the UK increasing in 2009-2015, and decreasing slightly in 2016 and 2017. There is some epidemiological evidence of an association of this virus with undercooked pork and pork products. Currently, there is no standardized method for evaluating thermal stability of HEV and also a lack of a suitable assay that can distinguish between intact HEV that can cause an infection and damaged virus which is not capable of causing an infection. This has raised concerns as it is extremely difficult to extrapolate the risk from pork pro

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Islam, Mohammad Tauhidul, and Wahid bin Ahsan. Stubble Burning in Munshiganj, Bangladesh: Causes, Impacts, and Sustainable Alternatives for Environmental and Public Health. Userhub, 2023. http://dx.doi.org/10.58947/a3kh-s8wy.

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This research report investigates the practice of stubble burning in Munshiganj, Bangladesh, examining its causes, impacts, and potential alternatives. Although stubble burning is a traditional practice, it remains a prevalent method used by farmers for land fertility, potash supplementation, insect control, and cost management. However, this practice contributes to air and environmental pollution and poses public health risks, particularly for children. The report presents alternative uses for stubble, such as organic fertilizer and cooking fuel, and proposes policy measures to regulate the p

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D’Agostino, Martin, Nigel Cook, Liam O’Connor, et al. Optimising extraction and RT-qPCR-based detection of hepatitis E virus (HEV) from pork meat and products. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.ylv958.

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Hepatitis E is an infection of the liver caused by the hepatitis E virus (HEV). HEV infection usually produces a mild disease, hepatitis E. However, disease symptoms can vary from no apparent symptoms to liver failure. There are 4 main types (genotypes) of the virus that cause concern in humans. Genotypes 1 and 2 infections are mainly restricted to humans but 3 and 4 can be identified in numerous other animal species including pigs. Transmission routes of HEV genotypes 3 and 4 have been identified to include the consumption of food products derived from infected animals and shellfish, and via

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Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.

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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Fu

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Bolivar, Ángela, Juan Roberto Paredes, María Clara Ramos, Emma Näslund-Hadley, and Gustavo Wilches-Chaux. You Are What You Eat. Inter-American Development Bank, 2016. http://dx.doi.org/10.18235/0006316.

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"You are what you eat." It's a familiar expression, but do youhave any idea how true it is? Food does a lot more than simply nourish our bodies; it's an essential part of who we are. When we gather together to produce, prepare, and consume food, we are part of a community. The passing down of food traditions from generation to generation helps form our very identity. One of the best ways to learn about the history of different places and cultures is to eat the local food. How people eat shows us how they've adapted to the geographical and climatic conditions in their region. The same food may

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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu

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