Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi

“…Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. …”
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The pot, the cup and the jar: Coming together in/for stories by İnce Şengül

“…Would the stories told among a group of seven PhD candidate women reveal the burden of writing a PhD dissertation relating the process to cooking? We, eight women, came together to run an event for the March 8th, International Women’s Day in 2014 and talked about what we had been experiencing during the period of writing master’s and PhD dissertations through the help of some ordinary life kitchen objects. …”
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Production, analysis of use and financing biogas projects by Marković Sanja

“…In the context of the global initiative for more intensive uses of renewable energy sources (RES), in the middle of the last century, the increasing use of biogas began, especially in rural areas of China and India (direct use for cooking and lighting). At the end of the last century, in Europe biogas was used in cogeneration biogas plants (which combined heat and power production), supplying (injectioning) the natural gas network for vehicle powering or for fuel cells. …”
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Food Safety within the Household: Risk Reduction by Lucianna Grasso, Rachel Silverberg, George L. Baker, Renée M. Goodrich-Schneider, Keith R. Schneider

“…This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. …”
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Pattern of edible oil consumption and practice of reuse: A health concern by Ajeet Saoji, Prachi Saoji, Shilpa Hajare, Pranita Dharmadhikari

“…Majority 80% of the respondents revealed that they reuse leftover oil after frying for other cooking purposes. Groundnut and soybean were the most preferred edible oil. …”
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EFFECT OF DIFFERENT FEEDING LEVELS ON PHYSICO-CHEMICAL TRAITS FOR MAIN CARCASS CUTS OF PEKIN DUCKS IN KURDISTAN REGION OF IRAQ by Azad Sh. S. Al-Dabbagh, Sardar. Y. T. Al- Sardary

“…The results showed that treatments and sex did not significantly influence meat Cholesterol content, and most results for each of cooking loss, color, pH, chemical composition, and amino acid profile of the meat. …”
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The Food Resources and Kitchen Skills intervention: Protocol of a randomized controlled trial. by Armando Peña, Emily Dawkins, Mariah Adams, Lyndsi R Moser, Amy Carter, Rebecca L Rivera, Deanna Reinoso, Wanzhu Tu, Richard J Holden, Daniel O Clark

“…The (FoRKS, N = 100) intervention integrates hypertension self-management education and support (SMES) with a home-delivered ingredient kit and cooking skills program (16 weeks). Enhanced Usual Care (EUC, N = 100) includes usual care services by the FQHC network, SMES classes (separate from FoRKS), and grocery assistance. …”
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Research on a new process of reconstituted landess goose steak by Saisai Zhang, Hanrui Wang, SiYuan Li, Junjie Zhang, Linwu Zhuang, Shengfu Li

“…The study examined the effects of compound enzyme quantity, tumbling duration, and molding time on the quality of the reconstituted goose cutlets, utilizing bonding strength, cooking loss rate, color, chewability, adhesiveness, and sensory evaluation as key metrics. …”
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Maximizing japonica rice quality by high-pressure steam: Insights into improvement by Saadia Zainab, Xianqing Zhou, Yurong Zhang, Saira Tanweer, Tariq Mehmood

“…The research was carried out to optimize the cooking process based on the quality parameters of rice. …”
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VOC Emissions from a Rendering Plant and Evaluation for Removal of Pentanal by Oxidization Using Hydrogen Peroxide by Wen-Hsi Cheng, Chun-Hung Lin, Chung-Shin Yuan, Ken-Lin Chang

“…In a rendering plant, the cooking and drying processes are the main sources of odor emissions. …”
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Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state by Tshegofatso Nhabe, Ntsoaki J. Malebo

“…IntroductionPoor food handling, improper cooking, and inadequate storage practices contribute to the spread of harmful pathogens, particularly in vulnerable environments such as old age homes. …”
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Classifying the Involvement of Men and Women in Climate Smart Agricultural Practices in Kayonza Sub-county by Turyasingura, Benson, Ayiga, Natal

“…It was found out that both men and women were involved in the planting of trees and crops on farms that are typically used for fruit, fodder. Improved cooking stoves, fisheries and aquaculture, pasture management and planting of plant tolerant verities were among the CSA practices. …”
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Classifying the Involvement of Men and Women in Climate Smart Agricultural Practices in Kayonza Sub-county, Kanungu District, Uganda by Benson, Turyasingura, Ayiga, Natal

“…It was found out that both men and women were involved in the planting of trees and crops on farms that are typically used for fruit, fodder. Improved cooking stoves, fisheries and aquaculture, pasture management and planting of plant tolerant verities were among the CSA practices. …”
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Attribution of Source Specific 370 nm UV Light Absorption from Dust, Brown Carbon, and Black Carbon at Two Locations in the San Joaquin Valley by Michael R. Olson, Alexandra Lai, Matthew Skiles, James J. Schauer

“…Near-UV absorption was attributed to total mobile, vegetative detritus, wood combustion, meat cooking, SOA, and dust sources. Winter BrC absorption was dominated by wood combustion, accounting for 67% (Fresno) and 53% (Bakersfield) of light absorption at the sites. …”
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Unlocking the potential of rice straw: Sustainable utilization strategies for Bangladesh by Bidhan Nath, Md Moudud Ahmmed, Subrata Paul, Md Durrul Huda, Mohammad Afzal Hossain, Sharmin Islam

“…However, they have low utilization efficiency, with a significant portion being wasted, and are usually openly burned (cooking food/heating) by farmers, lost during collection, and discarded or directly burned in the field. …”
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Distribution, traditional utilization, processing, and health benefits associated with the consumption of morama bean [Tylosema escululetum (Burch.)]: a survey from selected distri... by John Gwamba, Samuel Imathiu, John Kinyuru, Arnold Onyango, Masa Veronica Motaung

“…Roasting in heated sand (mean = 4.93) and boiling fresh beans with water or milk (mean = 4.49) were the most popular methods of cooking morama beans. Across the four districts, morama bean was found to be an important component in traditional food and medicinal mixtures for undernourished infants, and expectant and lactating mothers, mostly prepared with soft porridge. …”
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Identification and Quantification of Emission Hotspots of Air Pollutants over Bhubaneswar: A Smart City in Eastern India by Saroj Kumar Sahu, Pallavi Sahoo, Poonam Mangaraj, Gufran Beig, Bhishma Tyagi, Basanta Samal, Ashirbad Mishra, Ravi Yadav

“…Windblown road dust, transport sector, and residential cooking activities emerged as the dominating sources. …”
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Contributions of Biomass Burning and Other Sources to Fine Particle Level and Oxidative Potential in Suburban Tokyo, Japan by Akihiro Fushimi, Ana M. Villalobos, Akinori Takami, Kiyoshi Tanabe, James J. Schauer

“…Major emission sources and their contributions to the annual average OC concentrations were estimated to be secondary organic aerosols (SOA, 31.9%), vehicle exhausts (22.2%), open burning (8.4%), and cooking (5.1%). The estimated relative contribution of open burning to OC concentrations was highest in November (20.4%) and lowest in June (3.3%). …”
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The Unignorable Near-ground PM2.5, UFP, PAHs, and BC Levels around a Traffic Prohibited Night Market by Sheng-Lun Lin, Hongjie Zhang, Ming-Yeng Lin, Shih-Wei Huang

“…Therefore, besides the contribution of traffic source, emissions from cooking activities are very important for the increase of NG-PM2.5 levels in the night market area.…”
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