...-of-the-art and could be implemented elsewhere with a robust effect on children, parents and educators. Andres Arriaga can be contacted at: andres.arriaga@universidadeuropea.es Cooking Diet Education Children Program evaluation Food and nutrition 28 01 2020 17 03 2020 18 03...

...Babatunde Sunday Ogunsina; Motunrayo Funke Olumakaiye; Chiemela Eyinnaya Chinma; Opeyemi Paul Akomolafe Purpose – This paper aims to investigate the effect of hydrothermal treatment by conventional, microwave and pressure cooking on the cooking properties, proximate composition and organoleptic...

...Chuli Zeng Purpose Vegetables are rich in vitamin C, but most of them are commonly cooked before being consumed. The objective of the present study was to evaluate the effects of three common cooking methods (i.e. steaming, microwaving, and boiling) on the vitamin C content of broccoli, spinach...

...Charles Broz; Kalynn Baldock; Beth Blind Purpose Research on the efficiency of non‐traditional cookware is limited. Manufacturers claim that plastic egg cooking pods (Eggies™) are easy to use, offer a non‐stick product release, and create the perfect hard‐cooked egg. This study attempted...

...Mabel Blades; Antoine G. Farhat; Talar M. Fossian Purpose Lebanese meals rich in vitamin C are taken for granted to contain this vitamin without consideration of its losses during the cooking and storing processes. This paper aims to examine the impact of different cooking pots, refrigeration...

... make their uses limited. This study aims to check the effect of soaking and cooking on the anti‐nutrient contents and nutritional quality of the legumes. Design/methodology/approach Five legumes (white kidney bean, red kidney bean, lentil, chickpea, and white gram) frequently used by the masses...

...V. Ramakrishna; P. Jhansi Rani; P. Ramakrishna Rao Purpose This paper aims to study the changes in anti‐nutritional factors during the germination of the Indian bean and also to carryout an evaluation by subjecting it to different cooking treatments – boiling, roasting and pressure cooking...

...Osaretin Albert T. Ebuehi; Abosede Christiana Oyewole Purpose The objective of this study is to ascertain the effect of cooking and soaking on the physical characteristics, nutrient composition and sensory evaluation of an indigenous “ofada” rice and a foreign “aroso” rice varieties in Nigeria...

.... This research article can help restaurants make an informed choice. Polar compounds were measured in the oil extracted from the raw and cooked French fries. There was no significant effect of oil type and days of frying on polar compound content of cooked French fries. The average polar compound content...

...Priyanka Rastogi; Beena Mathur; Shweta Rastogi; V.P. Gupta; Rajeev Gupta Purpose Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and oils through an experimental study...

..., 1994). Rice bran oil (RBO) is miracle product obtained from the rice bran. RBO is generally considered to be one of the highest quality vegetable oil in terms of its cooking quality, shelf life and fatty acid composition (Sayre and Sunders, 1990). The oryzanol present in rice bran is reported to have...

... content had decreased although not significantly, when fried (Figure 1). Fish (food) Cooking Nutrition Malaysia Protein is an essential component of the diet required for the survival of living things. The basic function of protein in nutrition is to supply adequate amounts of needed...

...Neelam Khetarpaul; Renu Garg; Rajni Goyal Presoaking treatment of partially defatted soy dhal in water or enzyme (lipase) solution for one, two and four hours decreased the cooking time substantially. When soy dhal was soaked in water for one, two and four hours, it resulted in 0...

...Mamta Pasrija; Darshan Punia Both pressure cooking and solar cooking significantly reduced the phytic acid and polyphenol content of cowpea cultivars. A significantly greater reduction in the content of both these antinutrients was noticed during pressure and solar cooking of soaked cowpeas...