Search results for "Cook"
showing 10 items of 660 documents
Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies
2015
Iron deficiency anemia is the most common nutritional deficiency in humans. Not all dietary ingested iron, heme or nonheme, will be available to absorption and negative imbalance between iron requirements and absorption leads to iron deficiency and/or anemia. The recommended iron values usually are based on the genetic and on diet iron-bioavailability, which can be considered as the principal factor that change among the cultures and influences the distinct levels of recommendation among countries. Dietary changes present practical limitations due to be difficult to change food habits. The iron food fortification is considered more cost effective and economically more attractive than iron s…
Rice cooking and sensory quality
2019
International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grai…
Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential.
2007
Heterocyclic aromatic amines (HAA) were systematically studied concerning their partition behavior in water/oil-systems and their thermostability in different animal derived fats and vegetable oils. Partitioning of IQx-compounds and PhIP in water/oil systems was found to depend on the polarity defined by the molecular structure and on the pH-value of the aqueous phase. In particular, beta-carbolines norharman and harman showed a significant strong lipophilic character at alkaline pH. After heating in frying fats at 130 degrees C, contents of IQx compounds and PhIP were reduced by more than 40% and after heating at 180 degrees C less than 10% of the HAA initial concentration was recovered. B…
Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lac…
2014
International audience; The objective of this study was to develop a probabilistic model in order to determine the contamination level of Salmonella and Listeria monocytogenes in ready-to-cook poultry meat, after a high pressure (HP) treatment. The model included four steps: i) Reception of raw meat materials, mincing and mixing meat, ii) Partitioning and packaging into 200-g modified atmosphere packs, iii) High pressure treatment of the meat, and iv) Storage in chilled conditions until the end of the shelf-life. The model excluded the cooking step and consumption at consumer's home as cooking practices and heating times are highly variable. The initial contamination level of Salmonella and…
Skin cancer screening – better safe than sorry
2020
Skin cancer is the most common type of cancers. In Latvia, on average there are approximately 200 new melanoma and 1300 non-melanoma cancer cases per year. Non-melanoma cancers are: Basal Cell Carcinoma, Squamous Cell Carcinoma and others. It is essential to discover skin cancer at an early stage when it is treatable. For this reason, a reliable, non-invasive and quantitative skin cancer screening method is necessary in order to discover skin cancer as early as possible and to help physicians such as general practitioners and dermatologists assign patients to the best treatment as soon as possible. In this article, the current skin cancer incidence as well as the screening situation in Latv…
Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil
2012
Thermal disinfestation treatments are relatively easy to apply, leave no chemical residues and may have some fungicidal activity. However, temperature and time combinations required to kill insect pests may meet or exceed those that reduce the viability of seeds, nutrients content, shelf life or technological characteristics. The aim of this study was to investigate the effect of thermal treatments (different temperature and time combinations) on physical and biological characteristics of bean, chickpea and lentil. Seed samples of common bean, chickpea and lentil were treated at low (12, 24 or 48 h at −18 °C) or high (30, 60 or 90 min at 60 °C) temperature. Seed germination, mean germinatio…
Grammatica della ricetta, retorica della cucina
2021
Cooking is - precisely - more a practical know-how than a form of theoretical knowledge. Much like swimming, driving a car, riding a bike, talking. All things that you don't learn in books or lessons but by doing them, putting them into practice with assiduity, courage, stubbornness. As long as it is the body itself that acquires the ways, the techniques, the rules. Of course, in the kitchen scientific and technical knowledge, theoretical knowledge, history, culture, traditions also count for a lot. But when it comes to rolling out a pastry, flipping an omelette, kneading a pizza dough (to limit ourselves to very elementary preparations), what counts is manual dexterity, a clinical eye, the…
Cookie e libertà del consenso al trattamento dei dati personali
2021
L’articolo indaga sulle condizioni giuridiche di legittimità dei cookie, strumenti mediante i quali i gestori dei siti internet richiedono e ottengono il consenso degli utenti al trattamento dei relativi dati personali. Partendo dalla disciplina in materia di privacy, recentemente riformata dal Reg. 679/2016/UE, si analizzano i requisiti del consenso dalla stessa previsti, per declinarli successivamente con riguardo al fenomeno dei cookie, le cui peculiarità operative sono oggetto di specifica considerazione. In tal senso, importanti spunti possono trarsi sia dalla prassi applicativa, nazionale ed europea, sia, più specificamente, dalle Linee Guida emanate nel 2020 dal Comitato Europeo per …
ANFORE E CERAMICHE COMUNI E DA FUOCO DA THERMAE HIMERAEAE (SICILIA) E DAL SUO HINTERLAND
2014
This report, part of a wider project involving the ancient landscapes of Himera and Thermae, presents the archaeological and archaeometric results on Late Roman amphorae and coarse/cooking wares from Termini Imerese. The aim is also to illustrate the distribution of the same types of Roman pottery in the hinterland of Thermae, where the Dept. of Cultural Heritage of Palermo University has carried out intensive surveys (from 1982, published from 1988 until 2009). A good documentation of African amphorae, coarse/cooking wares, produced both in Byzacena and Zeugitana, and also local amphorae and coarse/cooking wares and Pantellerian ware, have been found both in Thermae and in the hinterland, …
Il cibo come mezzo per una convivenza ostipitale. Gli equilibri fragili del cotto e del crudo fra migranti e popolazione autoctona in un mercato di P…
2021
In questo articolo le ricercatrici riesaminano il concetto di ostipilità (Derrida, 2000) alla luce della cultura materiale, del cibo e delle pratiche alimentari connesse, per analizzare i collegamenti tra cibo, appartenenza e commensalità. L’osservazione partecipante e le interviste semi-strutturate di questa ricerca hanno permesso di segnare i confini del mercato di Ballarò, di individuare le tipologie di attività commerciale, fondate sul “cotto” e/o sul “crudo”, che contraddistinguono le diverse aree di mercato, come pure le forme di “convivenza armata” in atto fra autoctoni e migranti. Se il cibo cotto è ospitale a determinate condizioni, il cibo crudo ha maggiori probabilità di stabilir…