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Materias / palabras clave: Cooking; Cooking, Mexican; Cocina; Diccionario; México

Materias / palabras clave: Andalucía Directo; Cooking, Spanish; Cooking; Spain; Andalusia; Television programs; Cocina española; Cocina; España; Andalucía; Programas de televisión

Materias / palabras clave: Education, Primary; Cooking; Study and teaching; Cooking, Colombian; Enseñanza primaria; Cocina; Enseñanza; Cocina colombiana

Materias / palabras clave: Cooking, Spanish; Cooking; Cocina española; Cocina

Materias / palabras clave: Cooking, Chinese; Cooking, Cuban; Cooking; Cuba; Cocina China; Cocina cubana; Cocina

Materias / palabras clave: Cooking, Chilean; Cocina chilena; Cooking; Cocina

Materias / palabras clave: Erotica; Cooking, Greek; Magic, Ancient; Erotismo; Cocina griega; Magia

Materias / palabras clave: Cooking, Mauritian; Islamic cooking; Gastronomía; Cocina islámica

Materias / palabras clave: Cooking, Colombian; Cocina; Colombia; Cocina colombiana; Cooking

Materias / palabras clave: Wild plants, Edible; Plantas silvestres comestibles; Cooking (Wild foods); Cocina; Alimentos silvestres; Cooking

Materias / palabras clave: Jewish cooking; Cocina; Judío

Muestra el rediseño del sistema de planificación y control de la producción en el proceso de elaboración de platos fríos y calientes.

Lack of access to clean cooking is one dimension of energy poverty that has called the attention of many international organizations and policymakers, due to the relevance of cooking, as an energy service, in the satisfa...

Abstract This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system, featuring automated tem...

Abstract The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90°C for...

Abstract Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-...

Abstract The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchase...

Abstract Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses wi...

Abstract The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and text...

Abstract The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. T...

Abstract Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets...

Abstract We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and supe...

Abstract To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, ...

Abstract The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments we...