Search results for "Cooking"
showing 10 items of 635 documents
Pantellerian ware: a comprehensive archaeometric review.
2007
Pantellerian ware is a Late Roman cooking ware whose production centre was established on the island of Pantelleria by the pioneering research of Fulford and Peacock almost 20 years ago (Peacock 1982; Fulford and Peacock 1984). Archaeological and archaeometric studies carried out by the authors of the present contribution during the past four years have aimed to fully characterize this ceramic class. Recurrent ceramic forms, their distribution over time and space, their petrographic characteristics and their chemical identity, as well as possible raw materials and their technological properties, were considered. The present paper is a comprehensive review of this archaeometric work and aims…
High performance of intravoxel incoherent motion diffusion MRI in detecting viral hepatitis-b induced liver fibrosis.
2019
Background: Recently a small cohort study demonstrated that intravoxel incoherent motion (IVIM) diffusion MRI can detect early stage liver fibrosis. Using modified IVIM data acquisition parameters, the current study aims to confirm this finding. Methods: Twenty-six healthy volunteers, three patients of chronic viral hepatitis-b but without fibrosis and one mild liver steatosis subject, and 12 viral hepatitis-b patients with fibrosis (stage 1–2=7, stage 3–4=5) were included in this study. With a 1.5-T MR scanner and respiration-gating, IVIM diffusion imaging was acquired using a single-shot echo-planar sequence with a b -value series of 2, 0, 1, 15, 20, 30, 45, 50, 60, 80, 100, 200, 300, 600…
Oral Squamous Cell Carcinoma on Gingiva, Edentulous Ridge, and Retromolar Pad: A Case Series
2021
(1) Background: Gingival cancer has a significant incidence and is often diagnosed at advanced stages. The aim of this paper is to highlight its clinical aspects on the basis of a case series analysis in order to promote awareness and improve the diagnosis process. (2) Methods: Oral cancers diagnosed and treated at three Italian University Hospitals over ten years were retrospectively investigated. Cancer location on the gingiva, edentulous ridge, and retromolar pad was addressed. Data regarding clinical features, stage at the diagnosis, and time from presenting symptoms to first medical consultation were retrieved. (3) Results: Thirty-three cancers located on the gingiva, edentulous ridge,…
Tomographic study of Jaw bone changes in patients with bisphosphonate-related osteonecrosis
2020
Background Bisphosphonates (BP) are synthetic pyrophosphate-like substances with antiresorptive properties and specifically affect osteoclastic activity. In 2007, the American Association of Oral and Maxillofacial Surgeons (AAOMS) defined diagnostic criteria for Osteonecrosis of the Jaws Associated with Bisphosponates (BRONJ). BRONJ is mainly diagnosed by clinical features, but the detection of early bone changes by imaging may help prevent and better understand the disease. The objective of this study was to evaluate maxillary changes in CBCT in patients using BP. Material and methods All included patients were diagnosed with osteonecrosis and received bisphosphonate drugs in the last ten …
Determination of soyasaponins I and βg in raw and cooked legumes by solid phase extraction (SPE) coupled to liquid chromatography (LC)-mass spectrome…
2013
Legumes contain a rich variety of phytochemicals as soyasaponins, triterpenoidal glycosides that possess multiple health-promoting properties, such as lowering of cholesterol. In this work, the quantification of soyasaponins I and βg in 60 raw and cooked legumes by using a solid phase extraction (SPE) coupled to a liquid chromatography (LC)-mass spectrometry (MS) method was carried out. Results showed that lentils are a good source of soyasaponins, with a content of soyasaponin I that ranged from 636 to 735 mg kg(-1) and of soyasaponin βg from 672 to 1807 mg kg(-1). The cooking process produced a small loss of soyasaponins in water, that is, 4.8-8.7%, and partially converted soyasaponin βg …
The mismatch between teaching practices and curriculum goals in Norwegian Home Economics classes : a missed opportunity
2020
DOI 10.1080/20004508.2020.1816677 Current curriculum guidelines emphasise the importance of both nutrition education and the development of practical cooking skills in the school subject Food and Health (FH). This study aimed to explore teachers’ and students’ perspectives and experiences of current classroom practices in FH. Focus group discussions (FGDs) with teachers and students at three schools in Southern Norway were conducted and thematically analysed. Our findings suggest there is a mismatch between curriculum guidelines and teaching practices. Although teachers understood the benefits of nutrition education, practical cooking activities were prioritised. Three key themes were ident…
Metformin Use and Cognitive Function in Older Adults With Type 2 Diabetes Following a Mediterranean Diet Intervention
2021
Background and Purpose: Both adherence to the Mediterranean diet (MedDiet) and the use of metformin could benefit the cognitive performance of individuals with type 2 diabetes, but evidence is still controversial. We examined the association between metformin use and cognition in older adults with type 2 diabetes following a MedDiet intervention. Methods: Prospective cohort study framed in the PREDIMED-Plus-Cognition sub-study. The PREDIMED-Plus clinical trial aims to compare the cardiovascular effect of two MedDiet interventions, with and without energy restriction, in individuals with overweight/obesity and metabolic syndrome. The present sub-study included 487 cognitively normal subjects…
The culinary act in everyday life : definition and pilot study
2017
International audience; Cooking at home, according to studies, newspapers and social networks, has become increasingly popular. This is in opposition with the reduction of time spent in culinary preparation. While health discourses advocate consumer responsibility and invite them to consume a more balanced diet, we question the place of cooking in everyday life in France. The culinary act is a cycle of actions that leads to the realization of the desired dish. It is an integral part of the food act. A cycle starts either when you find an idea or a recipe, or when selecting the ingredients. These actions are followed by the realization of the recipe, by technical means, and by conceptual and…
Kulinaria we frazeologii śląskiej
2017
Pożywienie jako jeden z najważniejszych składników egzystencji człowieka, oprócz swej podstawowej funkcji zaspokajania głodu, jest również istotnym elementem kultury oraz struktury semantycznej języka - o czym świadczą liczne językoznawcze opracowania tego wycinka polskiej leksyki. Celem artykułu jest zaprezentowanie i omówienie wybranych śląskich związków frazeologicznych, w których komponentem jest wyraz należący do kategorii kulinariów, rozumianych jako gotowe potrawy, będące wytworem sztuki kulinarnej lub jako wszystko to, co związane jest z przyrządzaniem i gotowaniem potraw. Omawiane frazeologizmy mogą zatem zawierać komponent będący nazwą konkretnej potrawy, jej składników, napojów c…
Is it possible to make a diagnosis of raw, heated and baked egg allergy in children using cut-offs? A systematic review
2015
The diagnosis of IgE-mediated egg allergy lies both on a compatible clinical history and on the results of skin prick tests (SPTs) and IgEs levels. Both tests have good sensitivity but low specificity. For this reason, oral food challenge (OFC) is the ultimate gold standard for the diagnosis. The aim of this study was to systematically review the literature in order to identify, analyze, and synthesize the predictive value of SPT and specific IgEs both to egg white and to main egg allergens and to review the cutoffs suggested in the literature. A total of 37 articles were included in this systematic review. Studies were grouped according to the degree of cooking of the egg used for OFC, age…