Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “COOKERY”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 91 records · Page 5Linked to original sources
PubMed1982

Effect of microwave and conventional baking on yellow cakes.

The quality of yellow butter cakes was adversely affected by microwave cookery. Conventional cakes consistently received the highest sensory ratings. Cakes baked on a carousel in the microwave oven were evaluated as being equal or superior to cakes baked in the microwave without a carousel. Sensory evaluations for appearance and flavor were significantly higher, and values for shear resistance were significantly lower, indicating greater tenderness, for cakes baked in the microwave oven with a carousel compared to those manually turned. Although cakes baked in a conventional oven were superior in appearance, tenderness, mouth feel, flavor, and texture, cakes baked in the microwave oven were considered satisfactory.

Cooking↗
PubMed1996

Inhibition of tumor promotion in SENCAR mouse skin by ethanol extract of Zingiber officinale rhizome.

There is considerable emphasis on identifying potential chemopreventive agents present in food consumed by the human population. Ginger rhizome (Zingiber officinale), known commonly as ginger, is consumed worldwide in cookeries as a spice and a flavoring agent. In prior in vitro studies, it has been shown that the water or organic solvent extract of ginger possesses antioxidative and antiinflammatory properties. In this study, we evaluated whether ethanol extract of ginger (GE) possesses anti-tumor-promoting effects in a mouse skin tumorigenesis model. Because skin tumor promoters induced epidermal ornithine decarboxylase (ODC), cyclooxygenase, and lipoxygenase activities, and edema and hyperplasia are conventionally used markers of skin tumor promotion, first, we assessed the effect of GE on these parameters. Preapplication of GE onto the skin of SENCAR mice resulted in significant inhibition of 12-0-tetradecanoylphorbol-13-acetate (TPA)-caused induction of epidermal ODC, cyclooxygenase, and lipoxygenase activities and ODC mRNA expression in a does-dependent manner. Preapplication of GE to mouse skin also afforded significant inhibition of TPA-caused epidermal edema (56%) and hyperplasia (44%). In long-term tumor studies, topical application of GE 30 min prior to that of each TPA application to 7,12-dimethylbenz(a)anthracene-initiated SENCAR mice resulted in a highly significant protection against skin tumor incidence and its subsequent multiplicity. The animals pretreated with GE showed substantially lower tumor body burdens compared with non-GE-treated controls. The results of our study, for the first time, provide clear evidence that GE possesses anti-skin tumor-promoting effects, and that the mechanism of such effects may involve inhibition of tumor promoter-caused cellular, biochemical, and molecular changes in mouse skin.

Administration, Cutaneous↗
PubMed1961

Painless killing of crabs and other large crustaceans.

Large crustaceans used for food are customarily scalded to death. This is unnecessary torture, for it can be avoided easily. It is possible to kill the animals quickly, without pain, by placing them in cool fresh water and raising the temperature steadily to about 40 degrees C.

Animals↗
PubMed1964

BENZO(A)PYRENE AND OTHER POLYNUCLEAR HYDROCARBONS IN CHARCOAL-BROILED MEAT.

The possible production of carcinogenic polynuclear hydrocarbons in the charcoal broiling of food has been investigated. Fifteen steaks were cooked and the polynuclear compounds were extracted, separated by chromatography, and identified spectrometrically. Many polynuclear hydrocarbons were identified, but no nitrogen heterocyclic compounds were detected. The carcinogen benzo(a)pyrene was present in the average amount of 8 micrograms per kilogram of steak.

Anthracenes↗
PubMed1965

CHLORTETRACYCLINE AND OXYTETRACYCLINE RESIDUES IN POULTRY TISSUES AND EGGS.

A pad-plate method of assaying residual amounts of chlortetracycline (CTC) and oxytetracycline (OTC) using Bacillus cereus 213 was used to determine amounts of antibiotic left in tissues and eggs of poultry fed 1,000 and 200 ppm of CTC and OTC in basal feed mixtures. The effects of various methods of cooking the tissues and eggs and the potentiating effect of terephthalic acid (TPA) were studied. It was found that normal methods of roasting, frying, and autoclaving poultry tissue destroyed all residual CTC and OTC, even with the potentiating effect of TPA. The largest amounts of residual antibiotic were found in the liver, then breast, and then thigh tissue when assayed for CTC. Tissue assays for CTC revealed that it was not taken up as extensively as CTC and the largest amounts were found in the liver, then breast. OTC residue was seldom found in the thigh tissue. Terephthalic acid in 0.5% concentration increased the concentration found in all cases. Cooking by poaching and scrambling eggs did not destroy the antibiotic in all cases.

Animals↗
PubMed1965

CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.

A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.

Animals↗