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At least 955 records · Page 53Linked to original sources
PubMed1975

Vitamin B 6 in reheated, held, and freshly cooked turkey breast.

Vitamin B6 content, percentage total moisture, and ether extract of freshly roasted turkey breast muscle; muscle reheated in either an electric or microwave oven; and muscle sliced and held after roasting were evaluated. Reheating times were recorded, and losses were calculated. Reheating time was less (p smaller than 0.01) and total reheating loss greater (P smaller than 0.05) for quarters reheated in the microwave oven. Muscle reheated in the microwave oven had greater volatile (P smaller 0;05) but less drip (P smaller than 0.05) loss than did that reheated in the electric oven. Moisture content was greater (P smaller than 0.05) in freshly roasted muscle. When vitamin B6 was calculated on the basis of cooked weight, no significant differences were observed among treatments. However, when calculation was on a moisture-free and fat-free basis, freshly roasted samples contained the most (P smaller than 0.05) vitamin B6. Although we found significant differences due to treatment variation among birds was greater than among treatments.

Animals↗
PubMed2001

Heterocyclic amines: human carcinogens in cooked food?

During the frying of meat and fish, genotoxic heterocyclic amines (HCAs) are formed. The dietary exposure to HCAs may be implicated in the aetiology of human cancer, but there may be other factors in our diet that prevent the genotoxic effects of these compounds. Within the project described here, we plan to identify regional and individual cooking habits that affect HCA-levels in our food. These are determined with a validated analytical method and the exposure to HCAs is estimated by dietary assessment. Biomarker analysis will be employed to estimate recent or long-term exposure to HCAs. In order to identify genetically determined risk factors in humans, cell lines are genetically engineered expressing allelic variants of acetyl- and sulfotransferases implicated in HCA metabolism. Species differences of metabolism and toxicity of HCAs are assessed and the influence of the intestinal microflora on HCA-induced toxicity is evaluated. Dietary constituents that may reduce the genotoxicity of HCAs are screened for potential protective effects in in vitro and in vivo model systems. Finally, we will aim at human intervention studies to investigate if these protective factors are relevant for man. The objectives of this project are to estimate and possibly reduce the exposure levels to HCAs in Europe, to identify populations highly susceptible to HCA toxicity, and to reduce the toxic effects of HCAs by protective factors.

Amines↗
PubMed1975

[Effect of cooking on content of nitrates, vitamin C, magnesium and iron in spinach].

Cooking is known to lower the mineral and vitaminic content of foodstuffs. Recently, contaminant became to be a problem in foods, and it was proposed to use blanching or boiling to diminish contaminant residues in foods, specially vegetables. An example of this attitude is given by the use of blanching to lower nitrates levels in spinach specially prepared for baby foods.

Ascorbic Acid↗
PubMed2002

[Experimental study on the potential carcinogenicity of cooking oil fume condensate].

The potential carcinogenicity of cooking oil fume condensate (COFC) to human was studied. Human embryo lung diploid fibroblast cell strain KMB-17 cell was applied to establish a human diploid cell transformation system in vitro. Different concentrations of COFC were added into the media and co-incubated with cells. The malignant degree of transformation was assessed by the biological characteristics of the cells. The concentrations of COFC within the dose range of the experiment could induce the malignant transformation of KMB-17 cell, and with a obvious dose-response relationship (r = 0.9811). Transformed cells have exhibited many characteristics associating with malignant transformation, such as loss of density and contact-dependent inhibition, growth at low serum concentration, agglutination by low concentration of Con A, alteration of karyotype from diploid to aneuploid, and lose of anchorage dependence. It suggested that the malignant transformation of human embryo lung diploid fibroblast cell strain KMB-17 cell could be induced by COFC, which might have potential carcinogenicity to human.

Air Pollutants↗
PubMedDate not supplied

Cardiac wellness program expands with new name and new sponsors. Doctors of Our Lady of Lourdes, St. Mary cook heart-healthy foods.

St. Mary Medical Center, Langhorne, Pa., teams up with Lourdes Medical Center, Camden, N.J., in a cardiac awareness campaign focusing on healthful cooking. "HeadsUp on Heart Disease" is a newly trademarked name for a program that has expanded since its creation in 2003. It features a booklet of recipes, health tips and coupons from a number of advertisers. Thanks to sponsorship by healthy food product lines and Mastercard, those creating the project expect it to break even.

Cardiology Service, Hospital↗
PubMed1992

Occupational asthma caused by exposure to cooking lobster in the work environment: a case report.

A 25-year-old male chef developed symptoms of cough, wheezing, and dyspnea following repeated exposure to cooking lobster in his work environment. Skin prick tests to lobster, mixed shellfish, haddock, cod, oysters, and clams were strongly positive. Skin prick tests to other routine antigens were negative except for Alternaria fungal spores. Bronchial inhalation of aqueous lobster extract resulted in an isolated early asthmatic response.

Administration, Inhalation↗
PubMed2006

Computational representation of Alzheimer's disease evolution applied to a cooking activity.

This article presents a computational model and a simulation of the decrease of activities of daily living performances due to Alzheimer's disease. The disease evolution is simulated thanks to the cognitive architecture ACT-R. Activities are represented according to the retrieval of semantic units in declarative memory and the trigger of rules in procedural memory. The simulation of Alzheimer's disease decrease is simulated thanks to the variation of subsymbolic parameters. The model is applied to a cooking activity. Simulation of 100 hundred subjects shows results similar to those realised in a standardized assessment with human subjects.

Alzheimer Disease↗
PubMed2006

Barakol contents in fresh and cooked Senna siamea leaves.

Senna siamea (Lam.) Irwin and Barneby is a medicinal plant popularly used in Thailand. Young leaves and/or young flowers of this plant have been consumed by Thai people as a Khi Lek curry for a long time. The fresh young leaves and flowers are boiled with water 2-3 times to get rid of the bitterness and the boiled mush is used for curry cooking. Barakol, a major constituent of Senna siamea leaves was analyzed for its content in the fresh young leaves, the boiled leaves and the boiled filtrates by a high-performance thin-layer chromatographic method. Fresh young leaves of S. siamea contained 0.4035% w/w barakol. The amount of barakol in the first and second boiled filtrates were 0.2052 and 0.1079% fresh weight, while the first and second boiled leaves samples were 0.1408 and 0.0414% fresh weight, respectively. The results show the process of preparation of Khi Lek curry by boiling S. siamea young leaves twice with water reduced barakol content up to 90% and the content of barakol in boiled leaves used for curry has much less tendency to cause liver toxicity. This may explain the reason why Thai Khi Lek curry has not caused hepatotoxicity, unlike S. siamea leaves consumed as a powdered capsule.

Benzopyrans↗
PubMed1985

Measurements of carbon monoxide and nitrogen dioxide in British homes using unflued heating or cooking appliances.

Measurements of Carbon Monoxide (CO) and Nitrogen Dioxide (NO2) were made in three kitchens, two with gas cookers and one all electric, and two living rooms, one heated by a portable butane heater and the other by a paraffin stove. The measurements were taken whilst the homes were in normal use and the occupants kept a diary of when specific appliances were used. Measurements of NO2 were made simultaneously by chemiluminescence and by diffusion tubes. The accuracy of the diffusion tube measurements relative to the chemiluminescent standard was estimated as +/- 10% and the precision less than or equal to 300 ppb. hr. Results from diffusion tubes were used to indicate the distribution of NO2 throughout other rooms in the house. At the all electric house the CO and NO2 concentrations were very similar to the expected outdoor levels. In all the other houses NO2 levels exceeded typical outdoor concentrations measured in Central London and in the paraffin heated house and one gas cooking house median CO concentrations exceeded these measured at the curbside of a very busy road in Central London. The living room concentrations of NO2 where the paraffin heater was in use were elevated for long periods. Analysis of the decay of pollutant concentration in one kitchen yielded an effective deposition velocity for NO2 of 3 X 10(-5) m s-1. The magnitude of the CO and NO2 concentrations measured in this survey confirms that indoor air pollution should be taken into account when assessing overall public exposure to air pollution.

Carbon Monoxide↗
PubMed1985

Cooking procedures for direct consumption of whole soybeans.

The purpose of this research was to determine adequate conditions for the preparation of soybeans at home level. In accordance with the results, soaking the soybeans for eight hours in a 0.25% bicarbonate solution, gives the appropriate hydration to the soybeans, which can then be easily cooked. Boiling them at atmospheric pressure during 20 minutes was required to destroy 80% of the soybeans antitrypsin activity, and a high PER was also obtained. Nevertheless, the soybeans texture was not satisfactory; therefore, longer boiling periods were tested so as to establish the most suitable time needed to achieve a softness similar to that of common beans as usually consumed. Softness was measured instrumentally, and the optimal conditions found were: 40 min boiling after 8 hr soaking in a 0.25% bicarbonate solution. Under these conditions, the PER and NPU values increased 18% and 33%, respectively, with respect to those of the casein PER and NPU. It is concluded that with this procedure, large amounts of protein can become available at an equivalent price to US$0.40/kg ($80.00/kg).

Cooking↗
PubMed1985

Effects of meat composition and cooking conditions on the formation of mutagenic imidazoquinoxalines (MeIQx and its methyl derivatives).

In recent years it has been shown that certain methyl derivatives of 3H-imidazo[4,5-f]quinoxaline-2-amine are responsible for a major part of the mutagenicity formed during frying, broiling or baking of meat, and also formed in the preparation of meat extracts. The present study describes the precursors of these compounds and their formation with participation of Maillard or nonenzymatic browning reactions. The formation of these IQ-type mutagens was shown to occur when model systems of creatin(in)e, reducing monosaccharides, and certain amino acids were heated at 128 degrees C for 2 hr. In meat experiments, the mutagenicity was found to be significantly correlated with the presence of creatin(in)e in the meat samples. The same conditions that are favorable for Maillard reactions, such as supply of starting materials, high temperature, and a suitable water concentration, also increased the yield of mutagenicity during cooking. Fats seemed to act as regulators of the amount of heat transferred into the product rather than as reactants in the formation of mutagenicity.

Amino Acids↗
PubMed1979

Flavor quality of antioxidant-treated, cooked, ground beef patties.

The antioxidant tertiary-butylhydroquinone (TBHQ) reduced flavor deterioration and oxidative rancidity in cooked ground beef patties stored up to seven days at refrigerator (2.8 degrees C.) temperatures and up to twenty-one days at freezer (--20.5 degrees C.) temperatures. Freezer conditions maintained flavor quality more effectively than refrigerator temperatures in both TBHQ-treated and untreated samples.

Animals↗
PubMed1983

Do cooking fuels pose a risk for lung cancer? A case-control study of women in Hong Kong.

Two hundred female lung cancer patients and 200 female district controls in Hong Kong were interviewed about their previous use of various types of cooking fuels to assess whether any association could be found with lung cancer risk. Mixed results were found when the data were analyzed in terms of ever-exposed vs never-exposed duration, and relationship with smoking. Cases were found to have slightly more exposure to kerosene, whereas controls were likely to have used the cleaner, but more expensive, liquid petroleum gas (LPG) type of fuel. Because the evidence was conflicting if evaluated in terms of consistency, strength, specificity, and coherence of the associations, it was concluded that the small differences in exposure levels between the cases and controls probably reflected their socio-economic circumstances rather than risk for lung cancer. No interaction effect was found between kerosene exposure and smoking.

Cooking↗
PubMed1982

Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.

Plain muffins, yellow cake, baked custard, apple pie, tuna casserole, frozen tuna casserole, cheese soufflé, and meat loaf were baked in preheated and non-preheated standard gas, continuous-clean gas, standard electric, and self-cleaning electric ovens. Products generally required 5 min. or less extra baking time when cooked in non-preheated rather than in preheated ovens. The variability in baking times often was less between preheated and non-preheated ovens than among oven types. Calculated energy consumption values showed that usually less energy was required to bake products in non-preheated than in preheated ovens; savings averaged about 10 percent. Few significant differences were found in physical measurements or eating quality either between preheated and non-preheated ovens or among oven types. Overall, for the products tested, findings confirmed that preheating the oven is not essential for good product quality and, therefore, is an unnecessary use of energy.

Conservation of Energy Resources↗
PubMedDate not supplied

[Effect of cooking on vitamins in poultry and rabbit meat].

The preservation of vitamins was examined upon different types of thermal culinary treatment of poultry and rabbit meat. The losses of vitamins upon thermal treatment are determined by their destruction in the course of cooking, as well as by the transfer to the boiling water or outflow with muscle juice and fat upon frying. One of the main factors that affects the preservation of vitamins is the the duration of thermal treatment. The preservation of individual vitamins in the dishes is different and varies depending on the type of culinary treatment. Thiamine, vitamin A and carotene were found to be the least preserved whatever the type of treatment. All the vitamins under test were found to be the most preserved (within 85-100%) upon chop frying.

Animals↗
PubMed1982

Formation of N-nitroso compounds during cooking of Japanese food.

N-Nitrosamines in several traditional Japanese meals, such as 'Nebemono', 'Ten-pura' and Kara-age', were analysed. No appreciable amount, or only trace quantities, of NDMA and NPYR could be detected in these meals. The effects of various gases on nitrosamine formation in dried squid have been examined at higher cooking temperatures and the highest yield of NDMA was observed by exposure to the gas produced by the combustion of kerosene, followed by that of city gas, while very low levels of NDMA were formed when samples were wrapped in aluminium foil or broiled in air or argon atmospheres. The principal precursor of NDMA in dried squid was found to be TMAO, which is abundant in the squid muscle and from which nitrosatable DMA can be produced during broiling at higher temperatures.

Cooking↗
PubMed1980

[Residual content of nitrite and nitrates in cooked French meat products].

1 256 french meat products samples belonging to the most popular types: 435 saucissons cuits (course ground cooked sausage); 226 saucisses de Strasbourg and 165 saucisses de Francfort (both finely comminuted Frankfurter type sausages); 430 pâtés de Campagne (country-type meat loafs) were analysed. For each type of product contents in nitrite and nitrate are given respectively for products sent by meat plants, handicraft firms and consumers. The average values lie significantly under permitted levels, but many vary in a wide range, especially as far nitrate is concerned.

Animals↗
PubMed1995

[Respiratory allergies among bakers and pastry cooks: epidemiologic survey done in 1991 by the occupational physicians of the Loire-Atlantique].

The aim was to study the prevalence of respiratory allergy (rhinitis and asthma) in a population of bakers and pastrycooks. In 1991, 485 bakers and pastry cooks were examined by 27 work-physicians of Loire-Atlantic. The investigation was composed of a standardised questionnaire (signs of respiratory function, atopic history, smoking of tobacco ...), a clinical examination, and tests of respiratory function. An allergy assessment was made of all subjects with symptoms. 14.4% of subjects had rhinitis and 6.4% asthma. Development of these pathologies was clearly job-related for 2/3 of those with rhinitis and more than half of the asthmatics (55%). Occupational rhinitis and asthma were significantly more frequent in bakers than in pastrycooks and were linked to atopic history. Occupational asthma was associated with length of exposure to flour and with occupational rhinitis. In conclusion, these findings are comparable with or a little less than those that have been reported in occupational literature. They under-estimate the importance of the problem because of the occupational selection effect that is associated with these pathologies. Rhinitis and asthma are 1.5 to 3 time more common in bakers than in pastrycooks.

Adult↗