This paper examines the nutrition impacts of using non-solid cooking fuel on under-five children in developing countries.We draw on data from more than 1.12 million children in 62 developing countries from the Demogra...This paper examines the nutrition impacts of using non-solid cooking fuel on under-five children in developing countries.We draw on data from more than 1.12 million children in 62 developing countries from the Demographic and Health Surveys(DHS).Results from both fixed effects(FE)and instrumental variable(IV)estimates show that using non-solid cooking fuel significantly improves the nutrition outcomes of under-five children.Compared with their peers from households mainly using solid fuel,children from households mainly using non-solid fuel exhibit a lower probability of experiencing stunting(by 5.9 percentage points)and being underweight(by 1.2 percentage points).Our further investigation provides evidence for several underlying mechanisms,such as improved indoor air quality,induced reduction in children’s respiratory symptoms,benefits on maternal health,and reduction in maternal time spent on fuel collection or cooking.Heterogenous analyses suggest that the nutrition benefits of using non-solid cooking fuel are more prominent among boys,children above three years old,and those from households of lower socioeconomic status,rural areas,and Southeast Asia.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
Due to good nutritional properties and potential health benefits,quinoa has gained an increasing attention.The study aimed to analyze the effect of pressure cooking on the composition,antioxidant activity,antibacteria...Due to good nutritional properties and potential health benefits,quinoa has gained an increasing attention.The study aimed to analyze the effect of pressure cooking on the composition,antioxidant activity,antibacterial activity and bioavailability of phenolic compounds in four types of quinoa,and to evaluate the correlation between phenolics and its biological activities by correlation analysis.The results showed that different varieties of quinoa contained different phenolic components and their biological activities were different.Pressure cooking could significantly increase(P<0.05)the phenolic contents of quinoa,and decrease in vitro digestibility of protein.The antioxidant activity,antibacterial activity and bioavailability of quinoa were also enhanced which were positively related with phenolic contents.HPLC analysis indicated that at least twelve phenolic compounds were found in quinoa,and hyperoside,sinapic acid,rutin and ferulic acid occupied a majority of them.Correlation analysis suggested that hyperoside,quercetin,sinapic acid,ferulic acid and gallic acid made the key contribution to antioxidant and antibacterial activities of phenolic compounds of quinoa.The results provided valuable information for quinoa processing with phenolics as functional ingredient.展开更多
With the acceleration of the pace of social life and the emergence of the convenience economy,the requirements for on-demand cooking services have increased due to the increasing demand for food quality and the health...With the acceleration of the pace of social life and the emergence of the convenience economy,the requirements for on-demand cooking services have increased due to the increasing demand for food quality and the health concerns associated with takeaway food,as well as the lack of cooking skills.This paper aims to analyze the business model of on-demand cooking service platforms in China with the theory of Business Model Canvas proposed by Alexander Osterwalder.By exploring the advantages and disadvantages of the business model of on-demand door-to-door cooking,the study seeks to provide relevant recommendations.展开更多
The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100...The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.展开更多
Pyrethroids can be ingested by humans through eating contaminated oysters,which is potentially harmful to health.This study aimed to investigate the effects of raw,steaming,and roasting on cypermethrin(CP)and fenpropa...Pyrethroids can be ingested by humans through eating contaminated oysters,which is potentially harmful to health.This study aimed to investigate the effects of raw,steaming,and roasting on cypermethrin(CP)and fenpropathrin(FP)in oysters during simulated digestion.Results showed that the amount of released CP and FP was different from raw(CP:0.617μg·g−1,FP:0.266μg·g−1),steaming(CP:0.498μg·g−1,FP:0.660μg·g−1),and roasting(CP:1.186μg·g−1,FP:0.588μg·g−1)at the end of simulated digestion.The share of cis-CP and low-efficiency CP increased significantly(p<0.05),and the share of high-efficiency trans-CP did not maintain a high level for a long time during simulated digestion.The fluorimetric titration and isothermal titration calorimetry confirmed that CP and FP could spontaneously interact with oyster actin,and CP could bind with oyster actin more tightly than FP.This study reveals that cooking methods affect the binding capacity of CP and FP to oyster tissues and influence the changes of CP and FP in oysters during digestion.Furthermore,the current study provides a reference for assessing the potential harm of pyrethroids in oysters to consumers.展开更多
Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking.Likewise,germination can also alter the protein structure through the activity of various enzy...Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking.Likewise,germination can also alter the protein structure through the activity of various enzymes and sonication can disrupt the molecular structure through cavitation and other ultrasound effects,and contribute to some reduction in immunoreactivity(IR)of allergens.This study evaluated the effects of germination and sonication pretreatment in combination with common cooking on lowering the soy allergen IR.Germination was carried out for up to 120 h and ultrasound sonication treatments were given for 20,40 and 60 min at room temperature.Cooking at 100 oC was carried out for 10 to 60 min.The soy allergen IR was evaluated using a commercial sandwich ELISA kit.The combined action of germination,sonication and cooking helped to reduce the soy allergen IR to single digit mg/L levels from the nearly 400 mg/L initial level in the 5%soy slurry(>99%reduction).These levels are lower than the reported threshold values of soy allergens in foods.In addition,the germination and ultrasound process was shown to reduce the anti-nutritional properties and enhance the phenolic and radical scavenging activity by over 50%.展开更多
Many communities across the globe still practice poor cooking cultures as part of their well-being to prepare food and other heating activities. Such bad cooking practices are not environmentally friendly, are wastefu...Many communities across the globe still practice poor cooking cultures as part of their well-being to prepare food and other heating activities. Such bad cooking practices are not environmentally friendly, are wasteful </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> have adverse health effects. This work presents the results of the survey that was conducted to establish the existing cooking practices commonly used in Uganda, identify the commonly used fuel during cooking, identify perceptions on improved cooking stoves (ICS), perceived preferences during cooking as well as identify whether users are aware of the health challenges due to poor cooking and describe community opinions of ICS for rural communities in Uganda. The interviews were conducted on household levels across all the regions covering Uganda’s major rural regions. It was observed that </span></span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">largest</span><span style="font-family:""><span style="font-family:Verdana;"> population of rural Ugandans still use the 3 stone stove fire for cooking with a percentage of 53.5%, Charcoal stove, 27.3%, Improved cooking stove, 16.9%, Electric cookers,1.2%, LPG 0.7% </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> biogas 0.5% for the preparation of their various types of cooked foods while forest firewood is the commonly used biomass fuel for cooking with a percentage of 66.8% compared to Charcoal, Briquettes, </span><span style="font-family:Verdana;">Saw dust</span><span style="font-family:Verdana;"> and others with a percentage of 27.1%, 0.7%, 0.7%, 1.1% respectively. This reveals the great majority of users whose life is at risk as 3 stone stoves are characterized by low efficiency and high smoke production which increases the health risks of the users as well as increase the risk of deforestation rates. Household cooks showed great willingness to pay for a novel stove type in all </span><span style="font-family:Verdana;">the 4</span><span style="font-family:Verdana;"> regions but from the survey data, it was indicated that the preferences varied from one region to another with a great majority preferring minimal smoke production with increased heat retention capacity. It was revealed that 91.4% of the interviewed households were aware of the health challenges due to poor cooking methods which they resolve</span></span><span style="font-family:Verdana;">d</span><span style="font-family:""><span style="font-family:Verdana;"> by using open space during cooking. There was variation in the quantity of food cooked in a day, time spent on cooking </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> how often the cooking is done from one region to another due to the difference in economic activities as well as the different climate factors. While using cooking stoves, users preferred large cooking pot space with minimal smoke production and rapid heating. Such information can act as a basis for the design of an improved cooking stove for the rural Ugandan community as engineered products must be designed to suit the needs of the end-user.展开更多
A comparative study of biodiesel production from waste cooking oil using sulfuric acid (Two-step) and microwave-assisted transesterification (One-step) was carried out. A two-step transesterification process was used ...A comparative study of biodiesel production from waste cooking oil using sulfuric acid (Two-step) and microwave-assisted transesterification (One-step) was carried out. A two-step transesterification process was used to produce biodiesel (alkyl ester) from high free fatty acid (FFA) waste cooking oil. Microwave-assisted catalytic transesterification using BaO and KOH was evaluated for the efficacy of microwave irradiation in biodiesel production from waste cooking oil. On the basis of energy consumptions for waste cooking oil (WCO) transesterification by both conventional heating and microwave-heating methods evaluated in this study, it was estimated that the microwave-heating method consumes less than 10% of the energy to achieve the same yield as the conventional heating method for given experimental conditions. The thermal stability of waste cooking oil and biodiesel was assessed by thermogravimetric analysis (TGA). The analysis of different oil properties, fuel properties and process parametric evaluative studies of waste cooking oil are presented in detail. The fuel properties of biodiesel produced were compared with American Society for Testing and Materials (ASTM) standards for biodiesel and regular diesel.展开更多
Biodiesel utilization has been rapidly growing worldwide as the prime alternative to petrodiesel due to a global rise in diesel fuel demand along with hazardous emissions during its thermochemical conversion.Although,...Biodiesel utilization has been rapidly growing worldwide as the prime alternative to petrodiesel due to a global rise in diesel fuel demand along with hazardous emissions during its thermochemical conversion.Although,several debatable issues including feedstock availability and price,fuel and food competition,changes in land use and greenhouse gas emission have been raised by using edible as well as inedible feedstocks for the production of biodiesel.However,non-crop feedstocks could be a promising alternative.In this article,waste cooking oils have been recommended as a suitable option for biodiesel production bearing in mind the current national situation.The important factors such as the quantity of waste cooking oil produced,crude oil and vegetable oil import expenses,high-speed diesel imports,waste management issues and environmental hazards are considered.Moreover,process simulation and operating cost evaluation of an acid catalyzed biodiesel production unit are also conducted.The simulation results show that the production cost of waste cooking oil-based biodiesel is about 0.66 USD·L-1.We believe that the present overview would open new pathways and ideas for the development of biofuels from waste to energy approach in Pakistan.展开更多
Amylose content(AC)is the key determinant of eating and cooking quality(ECQ)of rice.The major Wxa allele of granule-bound starch synthase I(GBSS I)in indica rice produces higher AC,making rice hard and dry after cooki...Amylose content(AC)is the key determinant of eating and cooking quality(ECQ)of rice.The major Wxa allele of granule-bound starch synthase I(GBSS I)in indica rice produces higher AC,making rice hard and dry after cooking.Recent work has improved ECQ of japonica rice via clustered regularly interspaced short palindromic repeats/CRISPR-associated protein 9(CRISPR/Cas9)or cytosine base editing(CBE)techniques.展开更多
The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river c...The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55;64.24 ± 0.14;10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.展开更多
This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relati...This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity.It was found that-glucosides isoflavones was significantly increased from 223.01(raw)to 727.29 mg/g(frying at 160◦C for 2 min),but boiling showed only a slight increase to 258.14 mg/g.The process for the mixed cooking of soybeans with vegetables was also evaluated,which is quite common in home cuisine.The results showed all bioactive ingredients were aggressively destroyed by over processing,but interestingly,green pepper and kelp exhibited isoflavones generation potentials for soybean.In addition,cooking from 60 to 160◦C for 2 or 5 min,showed a significantly decrease on FRAP.However,in the case of fried soybeans which treated at 120◦C or 160◦C,when extending the heating time to 5 min,their FRAP activity got a significant increase.The present study may provide a practical guidance for healthy soybean cooking,by using frying around 120◦C for 5 min and mixed with some vegetables such as green peppers or kelp.展开更多
This paper presents the development and assessment of two low-cost, travelling wave, thermoacoustic generators operating by waste heat energy from cooking stove. One powered by waste heat from a propane-driven stove, ...This paper presents the development and assessment of two low-cost, travelling wave, thermoacoustic generators operating by waste heat energy from cooking stove. One powered by waste heat from a propane-driven stove, the other powered by waste heat from a wood-burning stove. The propane-driven thermoacoustic generator was successfully demonstrated to produce approximately 15 watts of electricity using a commercial audio loudspeaker. The wood-burning thermoacoustic generator was successfully constructed and tested to generate a maximum of 22.7 watts of electricity under a pressurised condition. The latter has a high potential to be used by over 1.5 billion people in rural communities for applications such as LED lighting, charging mobile phones or charging a 12V battery. A comprehensive power assessment of the propane-driving generator as well as the development and performance assessment of the wood-burning generator are described throughout this article.展开更多
Biofuels became more promising alternative to the fossil fuels because of the depletion of fossil resources, renewability, environmental benefits, and energy security. Ethanolysis of waste cooking oil with hexane as c...Biofuels became more promising alternative to the fossil fuels because of the depletion of fossil resources, renewability, environmental benefits, and energy security. Ethanolysis of waste cooking oil with hexane as co-solvent was carried out for the production of fatty acid ethyl ester (FAEE). This process reduced the severity of process parameters with high purity biodiesel yield. Process variables such as co-solvent ratio, ethanol to oil molar ratio, reaction temperature and reaction time were optimized. The maximum biodiesel yield of 88% was obtained at ethanol/oil molar ratio of 40:1, co-solvent (hexane) to oil ratio of 0.2% (v/v), reaction temperature of 300°C in 20 min of reaction time. Fatty acid ethyl ester (biodiesel) samples produced from this process were measured and evaluated using GC-MS analytical instrument. Thermo gravimetric analysis (TGA) was also performed to examine the thermal stability of waste cooking oil, ethyl esters and fuel blends. Fuel properties of ethyl esters were determined and compared with the ASTM standards for biodiesel, regular diesel and ethyl esters from different feedstock.展开更多
Waste cooking oil(WCO) is considered to be a promising alternative for vegetable oils that have been traditionally used for biodiesel production. In this study, WCO with a fairly high free fatty acid content was trans...Waste cooking oil(WCO) is considered to be a promising alternative for vegetable oils that have been traditionally used for biodiesel production. In this study, WCO with a fairly high free fatty acid content was transesterified into biodiesel in a one-step procedureat room temperature(25℃) under ultrasound irradiation and in the presence of potassium hydroxide(KOH) as catalysts. Response surface methodology(RSM) was used to investigate the effects of the methanol/oil molar ratio, reaction time,and catalyst loading on the fatty acid methyl ester(FAME) yield and the biodiesel yield. The optimal reaction conditions for the production of WCO biodiesel were found to be a methanol/oil molar ratio of 8.6:1, a reaction time of 25 min, and a catalyst loading of 2.43 wt%. Under these optimal settings,the FAME and biodiesel yields were 96.4% and 92.7%, respectively. The properties of the resultant WCO biodiesel, including kinetic viscosity, acid number, water content, and flash point, were measured according to ASTM D6751 standards. The obtained results provide useful information for the large-scale production of WCO biodiesel.展开更多
In this paper,the surface activated crumb rubber with waste cooking oil(WCO)was studied to improve the performance of crumb rubber modified asphalt.The activated waste crumb rubber modified asphalt(OCRMA)with differen...In this paper,the surface activated crumb rubber with waste cooking oil(WCO)was studied to improve the performance of crumb rubber modified asphalt.The activated waste crumb rubber modified asphalt(OCRMA)with different amount of crumb rubber was prepared to study the microscopic appearance of OCRMA by scanning electron microscope and fluorescence microscope and analyze the surface performance.The rheological properties and microscopic mechanism of OCRMA were characterized by dynamic shear rheological test,multiple stress creep recovery(MSCR)test,BBR test and infrared spectroscopy.The results show that the dissolution degree of waste crumb rubber is improved after WCO activation,and the compatibility with asphalt components is enhanced,and the stable cross-linking structure is formed,which improves the asphalt performance.The several new absorption peaks,which were obvious,were all caused by the composition of WCO,that is,there was no significant chemical change during the interaction between the activated crumb rubber and base asphalt.Compared with the common waste crumb rubber modified asphalt(CRMA),activation with WCO can significantly reduce the viscosity of CRMA,decrease the difference of segregation softening point by 27%,and enhance the low temperature performance by 30%.The aging degree is greatly reduced,and the anti-aging performance of OCRMA is increased by about 20%with the same dosage.The high temperature performance,though higher than that of base asphalt,decreases to some extent.After comprehensive analysis,the optimal dosage of crumb rubber for OCRMA is 30%.展开更多
Biodiesels produced from various feedstocks have been considered as alternative fuels used in internal combustion engines without major modifications.This research focuses on producing biodiesel from waste cooking oil...Biodiesels produced from various feedstocks have been considered as alternative fuels used in internal combustion engines without major modifications.This research focuses on producing biodiesel from waste cooking oil(WCOSD)by the catalytic cracking method using MgO as the catalyst and comparing the engine operating characteristics of the test engine when using WCOSD and traditional diesel(CD)as test fuels.As a result,the brake power of the test engine fueled WCOSD,and traditional diesel is similar.However,the engine fuel consumption in the case of using WCOSD is slight increases in some operating conditions.Also,the nitrogen oxides emissions of the test engine fueled WCOSD are higher than those of CD at all tested conditions.The trend is opposite for hydrocarbon emission as the HC emission of the engine fueled by WCOSD reduces 26.3%on average.The smoke emission of the test engine in case of using WCOSD is lower 17%on average than that of CD.However,the carbon monoxide emissions are lower at the low and medium loads and higher at the full loads.These results show that the new biodiesel has the same characteristics as those of commercial biodiesel and can be used as fuel for diesel engines.展开更多
Total phenolics, anthocyanins and antioxidant capacity of five coloured/pigmented (AR2009-10, Adirondack Red, Adirondack Blue, Congo, and POROIPG22-1) and two unpigmented potato genotypes (“Anuschka” and “Russet Bu...Total phenolics, anthocyanins and antioxidant capacity of five coloured/pigmented (AR2009-10, Adirondack Red, Adirondack Blue, Congo, and POROIPG22-1) and two unpigmented potato genotypes (“Anuschka” and “Russet Burbank”) were assessed in fresh (with and without skin) and commercially processed/cooked/reconstituted products. Ascorbate profiles of the seven genotypes also were investigated using fresh tuber/tissue only. The results showed that genotypes greatly varied in their contents of bioactive compounds. Ascorbate profiles of the genotypes were not associated to any particular flesh colour/pigment. However, the pigmented potatoes had 1.5 to 2.5 times more the phenolics, 2 to 3 times more antioxidant capacity and higher levels of anthocyanins (13.98 to 38.57 mg C3GE-100g FW) compared to unpigmented genotypes. No anthocyanins were detected in the unpigmented potatoes. Significant losses of total phenolics, anthocyanins and total antioxidant capacity were found during peeling (18% - 23%), blanching process (40% - 60%) and further cooking/ reconstitution (7% - 12%) with no prominent genotype differences. Together, 65 to 90% of these bioactive compounds were lost during processing. The results suggested that pigmented potatoes contained higher amounts of total phenolics and anthocyanins and blanching step took away the most of the original bioactive compounds.展开更多
基金This work was supported by the National Natural Science Foundation of China(71861147003 and 71925009).
文摘This paper examines the nutrition impacts of using non-solid cooking fuel on under-five children in developing countries.We draw on data from more than 1.12 million children in 62 developing countries from the Demographic and Health Surveys(DHS).Results from both fixed effects(FE)and instrumental variable(IV)estimates show that using non-solid cooking fuel significantly improves the nutrition outcomes of under-five children.Compared with their peers from households mainly using solid fuel,children from households mainly using non-solid fuel exhibit a lower probability of experiencing stunting(by 5.9 percentage points)and being underweight(by 1.2 percentage points).Our further investigation provides evidence for several underlying mechanisms,such as improved indoor air quality,induced reduction in children’s respiratory symptoms,benefits on maternal health,and reduction in maternal time spent on fuel collection or cooking.Heterogenous analyses suggest that the nutrition benefits of using non-solid cooking fuel are more prominent among boys,children above three years old,and those from households of lower socioeconomic status,rural areas,and Southeast Asia.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金the project of the Program of Beijing Advanced Innovation Center for Food Nutrition and Human Health(20181037)the project of Science and Technology Department of Shanxi Province(202102140601014)。
文摘Due to good nutritional properties and potential health benefits,quinoa has gained an increasing attention.The study aimed to analyze the effect of pressure cooking on the composition,antioxidant activity,antibacterial activity and bioavailability of phenolic compounds in four types of quinoa,and to evaluate the correlation between phenolics and its biological activities by correlation analysis.The results showed that different varieties of quinoa contained different phenolic components and their biological activities were different.Pressure cooking could significantly increase(P<0.05)the phenolic contents of quinoa,and decrease in vitro digestibility of protein.The antioxidant activity,antibacterial activity and bioavailability of quinoa were also enhanced which were positively related with phenolic contents.HPLC analysis indicated that at least twelve phenolic compounds were found in quinoa,and hyperoside,sinapic acid,rutin and ferulic acid occupied a majority of them.Correlation analysis suggested that hyperoside,quercetin,sinapic acid,ferulic acid and gallic acid made the key contribution to antioxidant and antibacterial activities of phenolic compounds of quinoa.The results provided valuable information for quinoa processing with phenolics as functional ingredient.
文摘With the acceleration of the pace of social life and the emergence of the convenience economy,the requirements for on-demand cooking services have increased due to the increasing demand for food quality and the health concerns associated with takeaway food,as well as the lack of cooking skills.This paper aims to analyze the business model of on-demand cooking service platforms in China with the theory of Business Model Canvas proposed by Alexander Osterwalder.By exploring the advantages and disadvantages of the business model of on-demand door-to-door cooking,the study seeks to provide relevant recommendations.
基金Science and Technology Project of Guangdong Forestry Society,Grant/Award Number:2020-GDFS-KJ-05Guangzhou Science and Technology Project,Grant/Award Number:202201011039Guangdong Science and Technology plan project,Grant/Award Number:2023B0208010001.
文摘The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.
基金supported by the National Key R&D Program of China(2019YFD0901704).
文摘Pyrethroids can be ingested by humans through eating contaminated oysters,which is potentially harmful to health.This study aimed to investigate the effects of raw,steaming,and roasting on cypermethrin(CP)and fenpropathrin(FP)in oysters during simulated digestion.Results showed that the amount of released CP and FP was different from raw(CP:0.617μg·g−1,FP:0.266μg·g−1),steaming(CP:0.498μg·g−1,FP:0.660μg·g−1),and roasting(CP:1.186μg·g−1,FP:0.588μg·g−1)at the end of simulated digestion.The share of cis-CP and low-efficiency CP increased significantly(p<0.05),and the share of high-efficiency trans-CP did not maintain a high level for a long time during simulated digestion.The fluorimetric titration and isothermal titration calorimetry confirmed that CP and FP could spontaneously interact with oyster actin,and CP could bind with oyster actin more tightly than FP.This study reveals that cooking methods affect the binding capacity of CP and FP to oyster tissues and influence the changes of CP and FP in oysters during digestion.Furthermore,the current study provides a reference for assessing the potential harm of pyrethroids in oysters to consumers.
基金This research was supported by a grant from the Natural Sciences and Engineering Research Council of Canada-Collaborative Research Development Grant with Industry.
文摘Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking.Likewise,germination can also alter the protein structure through the activity of various enzymes and sonication can disrupt the molecular structure through cavitation and other ultrasound effects,and contribute to some reduction in immunoreactivity(IR)of allergens.This study evaluated the effects of germination and sonication pretreatment in combination with common cooking on lowering the soy allergen IR.Germination was carried out for up to 120 h and ultrasound sonication treatments were given for 20,40 and 60 min at room temperature.Cooking at 100 oC was carried out for 10 to 60 min.The soy allergen IR was evaluated using a commercial sandwich ELISA kit.The combined action of germination,sonication and cooking helped to reduce the soy allergen IR to single digit mg/L levels from the nearly 400 mg/L initial level in the 5%soy slurry(>99%reduction).These levels are lower than the reported threshold values of soy allergens in foods.In addition,the germination and ultrasound process was shown to reduce the anti-nutritional properties and enhance the phenolic and radical scavenging activity by over 50%.
文摘Many communities across the globe still practice poor cooking cultures as part of their well-being to prepare food and other heating activities. Such bad cooking practices are not environmentally friendly, are wasteful </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> have adverse health effects. This work presents the results of the survey that was conducted to establish the existing cooking practices commonly used in Uganda, identify the commonly used fuel during cooking, identify perceptions on improved cooking stoves (ICS), perceived preferences during cooking as well as identify whether users are aware of the health challenges due to poor cooking and describe community opinions of ICS for rural communities in Uganda. The interviews were conducted on household levels across all the regions covering Uganda’s major rural regions. It was observed that </span></span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">largest</span><span style="font-family:""><span style="font-family:Verdana;"> population of rural Ugandans still use the 3 stone stove fire for cooking with a percentage of 53.5%, Charcoal stove, 27.3%, Improved cooking stove, 16.9%, Electric cookers,1.2%, LPG 0.7% </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> biogas 0.5% for the preparation of their various types of cooked foods while forest firewood is the commonly used biomass fuel for cooking with a percentage of 66.8% compared to Charcoal, Briquettes, </span><span style="font-family:Verdana;">Saw dust</span><span style="font-family:Verdana;"> and others with a percentage of 27.1%, 0.7%, 0.7%, 1.1% respectively. This reveals the great majority of users whose life is at risk as 3 stone stoves are characterized by low efficiency and high smoke production which increases the health risks of the users as well as increase the risk of deforestation rates. Household cooks showed great willingness to pay for a novel stove type in all </span><span style="font-family:Verdana;">the 4</span><span style="font-family:Verdana;"> regions but from the survey data, it was indicated that the preferences varied from one region to another with a great majority preferring minimal smoke production with increased heat retention capacity. It was revealed that 91.4% of the interviewed households were aware of the health challenges due to poor cooking methods which they resolve</span></span><span style="font-family:Verdana;">d</span><span style="font-family:""><span style="font-family:Verdana;"> by using open space during cooking. There was variation in the quantity of food cooked in a day, time spent on cooking </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> how often the cooking is done from one region to another due to the difference in economic activities as well as the different climate factors. While using cooking stoves, users preferred large cooking pot space with minimal smoke production and rapid heating. Such information can act as a basis for the design of an improved cooking stove for the rural Ugandan community as engineered products must be designed to suit the needs of the end-user.
文摘A comparative study of biodiesel production from waste cooking oil using sulfuric acid (Two-step) and microwave-assisted transesterification (One-step) was carried out. A two-step transesterification process was used to produce biodiesel (alkyl ester) from high free fatty acid (FFA) waste cooking oil. Microwave-assisted catalytic transesterification using BaO and KOH was evaluated for the efficacy of microwave irradiation in biodiesel production from waste cooking oil. On the basis of energy consumptions for waste cooking oil (WCO) transesterification by both conventional heating and microwave-heating methods evaluated in this study, it was estimated that the microwave-heating method consumes less than 10% of the energy to achieve the same yield as the conventional heating method for given experimental conditions. The thermal stability of waste cooking oil and biodiesel was assessed by thermogravimetric analysis (TGA). The analysis of different oil properties, fuel properties and process parametric evaluative studies of waste cooking oil are presented in detail. The fuel properties of biodiesel produced were compared with American Society for Testing and Materials (ASTM) standards for biodiesel and regular diesel.
基金Supported by Higher Education Commission(HEC)of Pakistan(No.21-1084).
文摘Biodiesel utilization has been rapidly growing worldwide as the prime alternative to petrodiesel due to a global rise in diesel fuel demand along with hazardous emissions during its thermochemical conversion.Although,several debatable issues including feedstock availability and price,fuel and food competition,changes in land use and greenhouse gas emission have been raised by using edible as well as inedible feedstocks for the production of biodiesel.However,non-crop feedstocks could be a promising alternative.In this article,waste cooking oils have been recommended as a suitable option for biodiesel production bearing in mind the current national situation.The important factors such as the quantity of waste cooking oil produced,crude oil and vegetable oil import expenses,high-speed diesel imports,waste management issues and environmental hazards are considered.Moreover,process simulation and operating cost evaluation of an acid catalyzed biodiesel production unit are also conducted.The simulation results show that the production cost of waste cooking oil-based biodiesel is about 0.66 USD·L-1.We believe that the present overview would open new pathways and ideas for the development of biofuels from waste to energy approach in Pakistan.
基金supported by the China National Key Research and Development Program(Grant No.2020YFE0202300)the Central Public-Interest Scientific Institution Basal Research Fund of China(Grant No&Y2020PT07 and Y2020YJ09)the International Science&Technology Innovation Program of Chinese Academy of Agricultural Sciences,China(Grant No.CAAS-ZDRW202109).
文摘Amylose content(AC)is the key determinant of eating and cooking quality(ECQ)of rice.The major Wxa allele of granule-bound starch synthase I(GBSS I)in indica rice produces higher AC,making rice hard and dry after cooking.Recent work has improved ECQ of japonica rice via clustered regularly interspaced short palindromic repeats/CRISPR-associated protein 9(CRISPR/Cas9)or cytosine base editing(CBE)techniques.
文摘The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55;64.24 ± 0.14;10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.
基金the Natural Science Foundation of China(NSFC,Grant No.31701520).
文摘This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity.It was found that-glucosides isoflavones was significantly increased from 223.01(raw)to 727.29 mg/g(frying at 160◦C for 2 min),but boiling showed only a slight increase to 258.14 mg/g.The process for the mixed cooking of soybeans with vegetables was also evaluated,which is quite common in home cuisine.The results showed all bioactive ingredients were aggressively destroyed by over processing,but interestingly,green pepper and kelp exhibited isoflavones generation potentials for soybean.In addition,cooking from 60 to 160◦C for 2 or 5 min,showed a significantly decrease on FRAP.However,in the case of fried soybeans which treated at 120◦C or 160◦C,when extending the heating time to 5 min,their FRAP activity got a significant increase.The present study may provide a practical guidance for healthy soybean cooking,by using frying around 120◦C for 5 min and mixed with some vegetables such as green peppers or kelp.
文摘This paper presents the development and assessment of two low-cost, travelling wave, thermoacoustic generators operating by waste heat energy from cooking stove. One powered by waste heat from a propane-driven stove, the other powered by waste heat from a wood-burning stove. The propane-driven thermoacoustic generator was successfully demonstrated to produce approximately 15 watts of electricity using a commercial audio loudspeaker. The wood-burning thermoacoustic generator was successfully constructed and tested to generate a maximum of 22.7 watts of electricity under a pressurised condition. The latter has a high potential to be used by over 1.5 billion people in rural communities for applications such as LED lighting, charging mobile phones or charging a 12V battery. A comprehensive power assessment of the propane-driving generator as well as the development and performance assessment of the wood-burning generator are described throughout this article.
文摘Biofuels became more promising alternative to the fossil fuels because of the depletion of fossil resources, renewability, environmental benefits, and energy security. Ethanolysis of waste cooking oil with hexane as co-solvent was carried out for the production of fatty acid ethyl ester (FAEE). This process reduced the severity of process parameters with high purity biodiesel yield. Process variables such as co-solvent ratio, ethanol to oil molar ratio, reaction temperature and reaction time were optimized. The maximum biodiesel yield of 88% was obtained at ethanol/oil molar ratio of 40:1, co-solvent (hexane) to oil ratio of 0.2% (v/v), reaction temperature of 300°C in 20 min of reaction time. Fatty acid ethyl ester (biodiesel) samples produced from this process were measured and evaluated using GC-MS analytical instrument. Thermo gravimetric analysis (TGA) was also performed to examine the thermal stability of waste cooking oil, ethyl esters and fuel blends. Fuel properties of ethyl esters were determined and compared with the ASTM standards for biodiesel, regular diesel and ethyl esters from different feedstock.
基金the financial support from NSERC Discovery(RGPIN 04211)NSERC CRDPJ 492179.
文摘Waste cooking oil(WCO) is considered to be a promising alternative for vegetable oils that have been traditionally used for biodiesel production. In this study, WCO with a fairly high free fatty acid content was transesterified into biodiesel in a one-step procedureat room temperature(25℃) under ultrasound irradiation and in the presence of potassium hydroxide(KOH) as catalysts. Response surface methodology(RSM) was used to investigate the effects of the methanol/oil molar ratio, reaction time,and catalyst loading on the fatty acid methyl ester(FAME) yield and the biodiesel yield. The optimal reaction conditions for the production of WCO biodiesel were found to be a methanol/oil molar ratio of 8.6:1, a reaction time of 25 min, and a catalyst loading of 2.43 wt%. Under these optimal settings,the FAME and biodiesel yields were 96.4% and 92.7%, respectively. The properties of the resultant WCO biodiesel, including kinetic viscosity, acid number, water content, and flash point, were measured according to ASTM D6751 standards. The obtained results provide useful information for the large-scale production of WCO biodiesel.
基金This study was supported by Hunan Provincial Natural Science Foundation(Project No.2021JJ30709)Changsha Municipal Natural Science Foundation(Project No.kq2007029)Practice Innovation and Entrepreneurship Enhancement Program for Postgraduate of Changsha University of Science&Technology(Project No.SJCX202112).
文摘In this paper,the surface activated crumb rubber with waste cooking oil(WCO)was studied to improve the performance of crumb rubber modified asphalt.The activated waste crumb rubber modified asphalt(OCRMA)with different amount of crumb rubber was prepared to study the microscopic appearance of OCRMA by scanning electron microscope and fluorescence microscope and analyze the surface performance.The rheological properties and microscopic mechanism of OCRMA were characterized by dynamic shear rheological test,multiple stress creep recovery(MSCR)test,BBR test and infrared spectroscopy.The results show that the dissolution degree of waste crumb rubber is improved after WCO activation,and the compatibility with asphalt components is enhanced,and the stable cross-linking structure is formed,which improves the asphalt performance.The several new absorption peaks,which were obvious,were all caused by the composition of WCO,that is,there was no significant chemical change during the interaction between the activated crumb rubber and base asphalt.Compared with the common waste crumb rubber modified asphalt(CRMA),activation with WCO can significantly reduce the viscosity of CRMA,decrease the difference of segregation softening point by 27%,and enhance the low temperature performance by 30%.The aging degree is greatly reduced,and the anti-aging performance of OCRMA is increased by about 20%with the same dosage.The high temperature performance,though higher than that of base asphalt,decreases to some extent.After comprehensive analysis,the optimal dosage of crumb rubber for OCRMA is 30%.
文摘Biodiesels produced from various feedstocks have been considered as alternative fuels used in internal combustion engines without major modifications.This research focuses on producing biodiesel from waste cooking oil(WCOSD)by the catalytic cracking method using MgO as the catalyst and comparing the engine operating characteristics of the test engine when using WCOSD and traditional diesel(CD)as test fuels.As a result,the brake power of the test engine fueled WCOSD,and traditional diesel is similar.However,the engine fuel consumption in the case of using WCOSD is slight increases in some operating conditions.Also,the nitrogen oxides emissions of the test engine fueled WCOSD are higher than those of CD at all tested conditions.The trend is opposite for hydrocarbon emission as the HC emission of the engine fueled by WCOSD reduces 26.3%on average.The smoke emission of the test engine in case of using WCOSD is lower 17%on average than that of CD.However,the carbon monoxide emissions are lower at the low and medium loads and higher at the full loads.These results show that the new biodiesel has the same characteristics as those of commercial biodiesel and can be used as fuel for diesel engines.
文摘Total phenolics, anthocyanins and antioxidant capacity of five coloured/pigmented (AR2009-10, Adirondack Red, Adirondack Blue, Congo, and POROIPG22-1) and two unpigmented potato genotypes (“Anuschka” and “Russet Burbank”) were assessed in fresh (with and without skin) and commercially processed/cooked/reconstituted products. Ascorbate profiles of the seven genotypes also were investigated using fresh tuber/tissue only. The results showed that genotypes greatly varied in their contents of bioactive compounds. Ascorbate profiles of the genotypes were not associated to any particular flesh colour/pigment. However, the pigmented potatoes had 1.5 to 2.5 times more the phenolics, 2 to 3 times more antioxidant capacity and higher levels of anthocyanins (13.98 to 38.57 mg C3GE-100g FW) compared to unpigmented genotypes. No anthocyanins were detected in the unpigmented potatoes. Significant losses of total phenolics, anthocyanins and total antioxidant capacity were found during peeling (18% - 23%), blanching process (40% - 60%) and further cooking/ reconstitution (7% - 12%) with no prominent genotype differences. Together, 65 to 90% of these bioactive compounds were lost during processing. The results suggested that pigmented potatoes contained higher amounts of total phenolics and anthocyanins and blanching step took away the most of the original bioactive compounds.
