Bibliografie tematiche / Ijo Cooking

Letteratura scientifica selezionata sul tema "Ijo Cooking"

Autore: Grafiati
Pubblicato: 25 luglio 2024
Ultima modifica: 31 luglio 2024

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Articoli di riviste sul tema "Ijo Cooking"

1

Febrianti, Yuli, Yuni Krisnawati e Reny Dwi Riastuti. "Pengetahuan Masyarakat terhadap Pemanfaatan Bambu sebagai Tumbuhan Obat". BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains 5, n. 1 (30 giugno 2022): 221–34. http://dx.doi.org/10.31539/bioedusains.v5i1.3616.

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Abstract (sommario):
This study aims to analyze the knowledge and perceptions of the community in the Curug Embun Waterfall area about the use of bamboo as a medicinal plant for the development of medicinal plant programs. The method used is descriptive qualitative through four stages: collecting secondary data in the form of literature studies, field observations, interviews with respondents, taking medicinal plant data, processing and analyzing all data obtained in the previous stage. The results showed that the leaves, stems and roots of bamboo apus or pring tali (Gigantochloa apus), black bamboo or pring wulung (Gigantochloa atroviolacea), bamboo ater or pring ater (Gigantchloa atter), bamboo andong or pring lorek (Gigantochloa pseudoarundinacea), bamboo aor or pring ampel ijo (Bambusa vulgaris), bamboo china or pring fishing (Bambusa multiplex), bamboo betung or pring betung (Dendrocalamus asper), bamboo tamiang or pring flute (Schizostachyum blumei) are used by the community as medicine by boiling and cooking on the frequency of use. As for how to use it to treat various diseases, namely boiling and cooking with the highest frequency of use, namely the apus bamboo species or pring tali (Gigantochloa apus) and Chinese bamboo or fishing rods (Bambusa multiplex) which is 15 with a percentage of 93.75. In conclusion, public knowledge of the types and benefits of bamboo plants as medicinal plants is relatively high. A total of 8 species of bamboo plants have been identified from 4 genera that the public has recognized as medicinal plants. Respondents' perceptions of medicinal plants have a positive effect namely, they consider medicinal plants to be safe for consumption, have no side effects, are cheap, practical, are found in the surrounding environment and feel beneficial for the body. Keywords: Bamboo, Knowledge, Utilization, Perception, Medicinal Plants
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2

Anorovna, Imomova Dilfuza, e Mavlonov Khudargan. "AIDAR-ARNASOY COOKING AROUND MUKHITGA EFFECT". International Journal of Pedagogics 03, n. 04 (1 aprile 2023): 42–46. http://dx.doi.org/10.37547/ijp/volume03issue04-07.

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Abstract (sommario):
Data on environmental problems resulting from population changes, including water shortages and its consequences, are cited. Also covered are the negative consequences of the problems associated with the emergence of the Aydar – Arnasoy lake system and the transformation of the lake system on the environment, flora and fauna. The decrease in water balance in the Aydar Arnasoy lake system has been analyzed in comparison with the consequences caused by the drying of the Aral Sea.
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3

Muhd Rodhi, Miradatul Najwa, Nur Affaaidil Amani Mohd Zaki, Harumi Veny e Fazlena Hamzah. "Antimicrobial Properties of Green Disinfectant from Citrus Waste-Infused Used Cooking Oil Using Conventional Method". Indonesian Journal of Chemistry 22, n. 1 (24 gennaio 2022): 272. http://dx.doi.org/10.22146/ijc.69812.

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Abstract (sommario):
This research aims to formulate a disinfectant from citrus waste-infused used cooking oil through the conventional process and evaluate its effectiveness in microbial elimination. Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Mass Spectrometry (GC-MS) were utilized to characterize citrus waste-infused used cooking oil. Two prominent bands belonging to the alkane (2921.93–2922.26 cm–1) and ester (1743.60–1743.73 cm–1) were observed on all FTIR spectra. Aside from that, through GC-MS analysis, dried orange-infused used cooking oil was discovered to have the highest percentage content of major antimicrobial compounds such as esters, oxygenated monoterpenoids, triterpenes, and alkaloids with 1.92% of the total amount of compounds found in the sample. However, the agar plate method revealed that the fresh lemon waste-infused used cooking oil disinfectant formulation was the most effective at inhibiting bacterial growth as the colony-forming detected on the agar plates dropped from 20 colonies to nearly zero and from 49 to 3 colonies for the plate swabbed with microbes from the table and doorknob surfaces, respectively. Based on the findings, the citrus waste and used cooking oil were viewed to have the potential as one of the possible ingredients in creating safer disinfectants in the future.
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4

Madalena, Madalena, Heriyanto Heriyanto, Susanti Pudji Hastuti e Leenawaty Limantara. "THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES". Indonesian Journal of Chemistry 7, n. 1 (15 giugno 2010): 105–10. http://dx.doi.org/10.22146/ijc.21722.

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Abstract (sommario):
Cassava and ceara-rubber leaves are leavy vegetables that can not be consumed in raw form because they contained cyanide, therefore cooking process is needed to remove the cyanide. However cooking process cause the changes of the content of pigments and vitamin A. The aims of the research are to know and to compare the effect of heating time to the content of pigments and vitamin A in cassava and ceara-rubber leaves. Content of chlorophyll and carotenoid was analized base of Porra and Lichtenthaler equations, respectively, while pheophytin content was analyzed base on HPLC. The result shown that the content of chlorophylls, carotenoids and vitamin A of cassava and ceara-rubber leaves were reduced, while the content of pheophytin was increased during heating. Pheophytin was the main product degradation of chlorophyll during heating of cassava and ceara-rubber leaves. Keywords: heating process, cassava, pigment, vitamin A.
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5

Winarno, Ermin K., Winarti Andayani e Agustin Sumartono. "METHYL MERCURY IN GREEN MUSCLE (Mytilus viridis L.) FROM FISH MARKET MUARA ANGKE : BEFORE AND AFTER COOKING". Indonesian Journal of Chemistry 9, n. 1 (20 giugno 2010): 77–83. http://dx.doi.org/10.22146/ijc.21565.

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Abstract (sommario):
The determination of methyl mercury content in green muscle (Mytilus viridis L.) that were taken from Pasar Pelelangan Ikan Muara Angke, Jakarta Bay has been carried out. Sampling was taken in November 2005 and March 2006, the samples were bought from the green muscle sellers. The aim of this research is to know the effect of cooking on the content of methyl mercury in green muscle. Samples were homogenized, weighed and washed with aceton and toluene. After washing, the homogenized material was added with HCl solution, extracted with toluene, then the methyl mercury content in toluene extract was analyzed using gas chromatography. The results of this research showed that methyl mercury concentration in raw and cooked green muscle respectively were 0.803 + 0.019 mg/g and 0.443 + 0.035 mg/g (in November 2005) and 0.096 + 0.014 mg/g and 0.079 + 0.016 mg/g (in March 2006) respectively. The methyl mercury content in raw (in November 2005) was higher than in cooked green muscle as permitted concentration in the sea biota by WHO and FAO, it is 0.5 ppm (mg/g), on the other hand the result of the second sampling in March 2006 showed that methyl mercury content in green muscle was lower than permitted concentration. Cooking process of the green muscle decreased methyl mercury content 44.85% (sampling in November 2005) and 17.71% (sampling in March 2006), because methyl mercury that bonded to protein were distributed to boiling water. Methyl mercury content in green muscle after cooking was still lower than the permitted concentration. Keywords: methyl mercury, green muscle, Mytilus viridis L., Muara Angke
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6

Lyu, Wenjing, Min Ding, Ying Zhou, Mengdan Jiang, Yanru Li, Yanxiang Ding, Zhong Zhang, Xue Wei e Xiaoqing Zhang. "A Highly Sensitive Electrochemical Sensor for Capsaicinoids and Its Application in the Identification of Illegal Cooking Oil". Biosensors 13, n. 9 (1 settembre 2023): 863. http://dx.doi.org/10.3390/bios13090863.

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Abstract (sommario):
Capsaicinoids, mostly from chili peppers, are widely used in daily life. Capsaicinoids are considered to be markers for the identification of illegal cooking oil (ICO), which is a serious threat to public health. The identification of capsaicinoids can help reveal food-related fraud, thereby safeguarding consumers’ health. Here, a novel and ultrasensitive method was established with a signal amplification strategy for the detection of capsaicinoids. AuNPs@Fe3O4 nanocomposites were functionalized with 4-aminothiophenol (4-atp). After diazotization, 4-atp on AuNPs@Fe3O4 reacted with capsaicinoids and formed capsaicinoids-azo-atp-AuNPs@Fe3O4. Ultimately, capsaicinoids-azo-atp-AuNPs@Fe3O4 was dropped onto the surface of a screen-printed carbon electrode (SPCE) and detected via the differential pulse voltammetry (DPV) method. AuNPs@Fe3O4 nanocomposites increased the specific surface area of the electrode. Moreover, the diazotization–coupling reaction enriched the analytes on the electrode surface. Liquid–liquid extraction was used for sample pretreatment. Under a pH value of 9.0 and concentration of 0.20 mol/L for the supporting electrolyte, the linearity of capsaicinoids in ICO is from 0.10 to 10.00 ng/mL, and the limit of detection (S/N = 3) is 0.05 ng/mL. This method is ultra-sensitive, reliable, and cost-effective for the detection of capsaicinoids. Herein, this method provides a promising tool for the identification of ICO.
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7

Chan, Ka Hung, Derrick A. Bennett, Om P. Kurmi, Ling Yang, Yiping Chen, Jun Lv, Yu Guo et al. "Solid fuels for cooking and tobacco use and risk of major chronic liver disease mortality: a prospective cohort study of 0.5 million Chinese adults". International Journal of Epidemiology 49, n. 1 (25 ottobre 2019): 45–55. http://dx.doi.org/10.1093/ije/dyz216.

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Abstract (sommario):
Abstract Background Harmful substances in solid fuel and tobacco smoke are believed to enter the bloodstream via inhalation and to be metabolized in the liver, leading to chronic liver damage. However, little is known about the independent and joint effects of solid fuel use and smoking on risks of chronic liver disease (CLD) mortality. Methods During 2004–08, ∼0.5 million adults aged 30–79 years were recruited from 10 areas across China. During a 10-year median follow-up, 2461 CLD deaths were recorded. Multivariable Cox regression yielded adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) for the individual associations of self-reported long-term cooking fuel and tobacco use with major CLD death. Results Overall, 49% reported solid fuel use and 26% smoked regularly. Long-term solid fuel use for cooking and current smoking were associated with higher risks of CLD deaths, with adjusted HRs of 1.26 (95% CI, 1.02–1.56) and 1.28 (1.13–1.44), respectively. Compared with never-smoking clean fuel users, the HRs were 1.41 (1.10–1.82) in never-smoking solid fuel users, 1.55 (1.17–2.06) in regular-smoking clean fuel users and 1.71 (1.32–2.20) in regular-smoking solid fuels users. Individuals who had switched from solid to clean fuels (1.07, 0.90–1.29; for median 14 years) and ex-regular smokers who stopped for non-medical reasons (1.16, 0.95–1.43; for median 10 years) had no evidence of excess risk of CLD deaths compared with clean fuel users and never-regular smokers, respectively. Conclusions Among Chinese adults, long-term solid fuel use for cooking and smoking were each independently associated with higher risks of CLD deaths. Individuals who had stopped using solid fuels or smoking had lower risks.
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8

Nasruddin, Nasruddin, e Tri Susanto. "Study of the Mechanical Properties of Natural Rubber Composites with Synthetic Rubber Using Used Cooking Oil as a Softener". Indonesian Journal of Chemistry 20, n. 5 (18 luglio 2020): 967. http://dx.doi.org/10.22146/ijc.42343.

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Abstract (sommario):
This research aims to study the mechanical properties of natural rubber composites with nitrile butadiene rubber and ethylene propylene diene monomer rubber. Composite fillers consisted of kaolin, and softener using used cooking oil. The study was carried out by the method of mastication, vulcanization, and maturation of the compound into rubber vulcanizates. The vulcanization and mastication process is carried out in the open mill. The maturation of the compound into rubber vulcanizates from the results of mastication and vulcanization was carried out using semi-automatic heat press and press at a temperature of 130 °C ± 2 °C for 17 min. Based on data from testing the mechanical properties of five samples from five formulas, the mechanical properties of composite rubber are affected by the ratio of natural rubber, synthetic rubber, kaolin, and used cooking oil as a softener. The difference in the results of vulcanizates rubber testing of natural rubber composites with synthetic rubber is not only influenced by the ratio of the composite, but also by the degree of cross-linking between the material molecules.
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9

Vrijheid, M. "Commentary: Gas cooking and child respiratory health--time to identify the culprits?" International Journal of Epidemiology 42, n. 6 (1 dicembre 2013): 1737–39. http://dx.doi.org/10.1093/ije/dyt189.

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10

de Verdier, Maria Gerhardsson, Ulla Hagman, Ruth K. Peters, Gunnar Steineck e Eva Övervik. "Meat, cooking methods and colorectal cancer: A case-referent study in Stockholm". International Journal of Cancer 49, n. 4 (21 ottobre 1991): 520–25. http://dx.doi.org/10.1002/ijc.2910490408.

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Più fonti

Libri sul tema "Ijo Cooking"

1

Denton, Jennifer. Simple Italian Sandwiches. New York: HarperCollins, 2009.

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2

Denton, Jennifer. 'ino: Italian sandwiches from New York's premier paninotecca. New York: Morrow, 2006.

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3

Hayamizu, Kenrō. Rāmen to aikoku. Tōkyō: Kōdansha, 2011.

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4

Sharet, Alona. Hipuz: Okhel nehedar bi-zeman katsar / Alonah Sharet, Ido Lempert (Sifriyat bishul). Keter, 1995.

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5

Denton, Jennifer, e Jason Denton. Simple Italian Sandwiches. HarperCollins Publishers, 2009.

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6

Denton, Jennifer, Jason Denton e Kathryn Kellinger. Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar. William Morrow Cookbooks, 2006.

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7

Denton, Jennifer, e Jason Denton. Simple Italian Sandwiches. HarperCollins Publishers, 2009.

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8

Denton, Jennifer, Jason Denton e Kathryn Kellinger. Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar. William Morrow Cookbooks, 2006.

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9

Denton, Jennifer, e Jason Denton. Simple Italian Sandwiches. HarperCollins Publishers, 2009.

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10

Denton, Jennifer, e Jason Denton. Simple Italian Sandwiches. HarperCollins Publishers, 2009.

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Capitoli di libri sul tema "Ijo Cooking"

1

de Alcântara, Janaína Sena, Weslany Oliveira, Talita Pereira Baêta Santos e Heloisa Gabriel Falcão. "AVALIAÇÃO FÍSICA E QUÍMICA DE BISCOITOS TIPO COOKIE COM SUBSTITUIÇÃO PARCIAL DE FARINHA DE TRIGO POR FARINHA DE GÉRMEN DE MILHO: PARTE II". In Estudos Avançados em Ciências Agrárias, 42–55. Bookerfield Editora, 2022. http://dx.doi.org/10.53268/bkf22040703.

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Abstract (sommario):
O milho é um cereal muito consumido no mundo por sua alta qualidade nutritiva, o que o classifica como um produto de grande importância tanto na alimentação humana quanto na alimentação animal, assim como no cenário econômico brasileiro. A farinha do gérmen de milho é um subproduto obtido através do processo de de germinação do milho seguida da moagem do gérmen e é considerado uma das partes mais ricas em nutrientes do milho. A utilização desse subproduto na alimentação humana pode agregar valor não só econômico, como também nutritivo a alimentos derivados de milho. Biscoitos do tipo cookie possuem uma boa aceitação no mercado brasileiro e são consumidos por diferentes faixas etárias, incluindo as crianças. Diante disso, este tipo de biscoito tem sido formulado e testado com diversas substituições de ingredientes, buscando reforçá-lo com fibras e proteínas ou tornando-o fonte desses nutrientes. Além de serem considerados como um produto de fácil incorporação de novos ingredientes, a substituição parcial da farinha de trigo por farinha de gérmen de milho possibilita a criação de novas opções para o mercado. Portanto, diante do exposto, o objetivo deste trabalho foi desenvolver e caracterizar biscoitos tipo cookie com substituição parcial de farinha de trigo (FT) por farinha de gérmen de milho (FGM) e avaliar suas características físicas, químicas e funcionais tecnológicas. Foram elaboradas três formulações de biscoitos, com diferentes níveis de substituição de farinha de trigo por farinha de gérmen de milho sendo elas: Biscoito controle 0% de FGM, Formulação A: 25% de FGM e Formulação B: 50% de FGM. Foram avaliadas a composição química e propriedades funcionais tecnológicas (Volume de Intumescimento - VI, Índice de Absorção de Água e de Óleo - IAA e IAO, respectivamente) da FGM e dos cookies, assim como as características físicas de rendimento e de capacidade de expansão dos biscoitos. A FGM obtida apresentou boas características funcionais tecnológicas, assim como adequada composição química com uma média de 65,8% de carboidratos, 11,8% (± 2,44) de lipídeos, 9,5% (± 0,13) de proteínas, 9,3% (± 0,06) de umidade e 3,6% (± 0,58) de cinzas. Em relação à composição química dos biscoitos, apenas o teor de lipídeos diferiu significativamente (p < 0,05) entre todas as formulações. Houve uma relação direta entre o grau de substituição da FGM e o aumento do teor de lipídeos, o que é desejável pois pode contribuir para a melhoria da qualidade sensorial destes produtos. Quanto às propriedades funcionais tecnológicas VI e IAA, a formulação B apresentou os maiores valores. Já para o IAO não houve diferença significativa entre as amostras. Em relação às propriedades físicas dos biscoitos, a formulação B formou biscoitos com maior expansão, enquanto no rendimento, não foi observada diferença significativa entre as amostras (p > 0,05). Portanto, foi possível a obtenção de biscoitos tipo cookie com a substituição parcial da farinha de trigo pela farinha de gérmen de milho na proporção de até 50% de substituição, sem que houvesse alterações substanciais na qualidade sensorial, composição e rendimento do produto. O estudo é apresentado pela divisão em dois capítulos. No primeiro são apresentados os aspectos introdutórios, os materiais aplicados e a metodologia adotada. No segundo capítulo são apresentados os resultados obtidos e as respectivas discussões e conclusões.
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2

de Alcântara, Janaína Sena, Weslany Oliveira, Talita Pereira Baêta Santos e Heloisa Gabriel Falcão. "AVALIAÇÃO FÍSICA E QUÍMICA DE BISCOITOS TIPO COOKIE COM SUBSTITUIÇÃO PARCIAL DE FARINHA DE TRIGO POR FARINHA DE GÉRMEN DE MILHO: PARTE I". In Estudos Avançados em Ciências Agrárias, 28–41. Bookerfield Editora, 2022. http://dx.doi.org/10.53268/bkf22040702.

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Abstract (sommario):
O milho é um cereal muito consumido no mundo por sua alta qualidade nutritiva, o que o classifica como um produto de grande importância tanto na alimentação humana quanto na alimentação animal, assim como no cenário econômico brasileiro. A farinha do gérmen de milho é um subproduto obtido através do processo de germinação do milho seguida da moagem do gérmen e é considerado uma das partes mais ricas em nutrientes do milho. A utilização desse subproduto na alimentação humana pode agregar valor não só econômico, como também nutritivo a alimentos derivados de milho. Biscoitos do tipo cookie possuem uma boa aceitação no mercado brasileiro e são consumidos por diferentes faixas etárias, incluindo as crianças. Diante disso, este tipo de biscoito tem sido formulado e testado com diversas substituições de ingredientes, buscando reforçá-lo com fibras e proteínas ou tornando-o fonte desses nutrientes. Além de serem considerados como um produto de fácil incorporação de novos ingredientes, a substituição parcial da farinha de trigo por farinha de gérmen de milho possibilita a criação de novas opções para o mercado. Portanto, diante do exposto, o objetivo deste trabalho foi desenvolver e caracterizar biscoitos tipo cookie com substituição parcial de farinha de trigo (FT) por farinha de gérmen de milho (FGM) e avaliar suas características físicas, químicas e funcionais tecnológicas. Foram elaboradas três formulações de biscoitos, com diferentes níveis de substituição de farinha de trigo por farinha de gérmen de milho sendo elas: Biscoito controle 0% de FGM, Formulação A: 25% de FGM e Formulação B: 50% de FGM. Foram avaliadas a composição química e propriedades funcionais tecnológicas (Volume de Intumescimento - VI, Índice de Absorção de Água e de Óleo - IAA e IAO, respectivamente) da FGM e dos cookies, assim como as características físicas de rendimento e de capacidade de expansão dos biscoitos. A FGM obtida apresentou boas características funcionais tecnológicas, assim como adequada composição química com uma média de 65,8% de carboidratos, 11,8% (± 2,44) de lipídeos, 9,5% (± 0,13) de proteínas, 9,3% (± 0,06) de umidade e 3,6% (± 0,58) de cinzas. Em relação à composição química dos biscoitos, apenas o teor de lipídeos diferiu significativamente (p ≤ 0,05) entre todas as formulações. Houve uma relação direta entre o grau de substituição da FGM e o aumento do teor de lipídeos, o que é desejável pois pode contribuir para a melhoria da qualidade sensorial destes produtos. Quanto às propriedades funcionais tecnológicas VI e IAA, a formulação B apresentou os maiores valores. Já para o IAO não houve diferença significativa entre as amostras. Em relação às propriedades físicas dos biscoitos, a formulação B formou biscoitos com maior expansão, enquanto no rendimento, não foi observada diferença significativa entre as amostras (p > 0,05). Portanto, foi possível a obtenção de biscoitos tipo cookie com a substituição parcial da farinha de trigo pela farinha de gérmen de milho na proporção de até 50% de substituição, sem que houvesse alterações substanciais na qualidade sensorial, composição e rendimento do produto. O estudo é apresentado pela divisão em dois capítulos. No primeiro são apresentados os aspectos introdutórios, os materiais aplicados e a metodologia adotada. No segundo capítulo são apresentados os resultados obtidos e as respectivas discussões e conclusões.
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Atti di convegni sul tema "Ijo Cooking"

1

Abdullah, Muhammad Hasan, Anak Artanti, Ong Rijanto, Krisnadhi Hariyanto, Subaderi, Ampar Jaya Suwondo, Astria Hindratmo et al. "Risk Analysis of Biodiesel Production from Used Cooking Oils with Risk-Based Thinking ISO 9001:2015 Approach". In International Conference on Advanced Engineering and Technology. SCITEPRESS - Science and Technology Publications, 2023. http://dx.doi.org/10.5220/0012117300003680.

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2

Jayathissa, Sandaru, Buddhika Silva, Shiromi De Silva, Renuka Jayatissa e Terrence Madhujith. "African Butter Seed Fat: A Potential Substitute for Cocoa Butter". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ithc2965.

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Abstract (sommario):
Industry is focusing on cocoa butter alternatives since cocoa butter is scarce and expensive. The aim of this study was to determine physicochemical and sensory properties of African butter seed fat and cocoa fat. Fat was extracted using hexane in Soxhlet apparatus and resultant fat was used for determination of physicochemical properties in accordance with AOCS guidelines. Solid Fat Content (SFC) was determined using Bruker NMR analyzer in accordance to ISO 8292 (direct) method. Fatty acid composition was determined using GC-FID according to AOAC guidelines. Slip melting points of African butter seed fat and cocoa fat were 37°C and 35.5°C while smoke points were 225°C and 238°C respectively. Acid value, free fatty acid value and iodine value of African butter seed fat were 1.05±0.17mg KOH/g, 0.53±0.09% and 48.65±3.03g I2/100g respectively while the corresponding values of cocoa fat were 2.26±0.21mg KOH/g, 1.04±0.06% and 34.31±0.97g I2/100g. Saponification values of African butter seed fat and cocoa fat were 177.00±0.59mg KOH/g and 194.20±1.06mg KOH/100g respectively. SFC values decreased from 31.8±0.05% to 6.85±0.07% within temperature range 25°C-30°C for African butter seed fat whereas 36.14±0.87% to 11.15±0.11% for cocoa fat. In African butter seed fat, stearic and oleic were the major fatty acids which were determined to be 39.05±0.16% and 56.97±0.27% respectively. In cocoa fat stearic, oleic and palmitic were the major fatty acids and the contents were 37.75±0.06%, 34.12±0.14% and 24.14±0.07% respectively. Cookies were prepared incorporating fat extracted using screw expellers. Based on the analyzed results of Hedonic test, there was no significant difference with respect to the preference for flavor, texture and overall acceptability (p>0.05) while there was a significant difference in preference for color (p < 0.05) among two cookie types. These results reveal that there is a high potential to develop African butter seed fat as an alternative for cocoa butter in baked confectioneries.
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Roy, Sridhin S., Augustine Samuel e K. Narayan Prabhu. "Heat Transfer Characteristics and Cooling Performance of Treated Kitchen Coconut Oil". In HT2021. ASM International, 2021. http://dx.doi.org/10.31399/asm.cp.ht2021p0302.

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Abstract Quenching is one of the most basic and widely used heat treatment processes. Mineral Oil or petroleum oil base stocks are the conventional quench media used for quench hardening heat treatment since the 19th century. However, mineral oils are not environment friendly as they are toxic, nonbiodegradable, and non-renewable. Many alternative ecofriendly quenchants have been developed to replace mineral oil such as vegetable oils, polymer quenchants, and nanofluids. Although most of the vegetable oils show superior cooling performance to mineral oil, their practical application is limited owing to their high cost of production and low thermal stability. In this study, the kitchen coconut oil was chemically treated and its cooling performance and heat transfer characteristics were assessed and compared with that of refined coconut oil and mineral oil. The thermophysical properties of chemically treated waste cooking oil were found to be higher than refined and mineral oils. Chemically treated oil showed better wettability. The quenching experiments were conducted using an Inconel 600 standard probe according to ISO 9950 and ASTM D 6200 standards. The vapor blanket stage was shorter for the chemically treated oil as compared with refined and mineral oils. Inverse heat conduction problem (IHCP) was solved for estimating heat flux transients from the temperature data and thermo-physical properties of the Inconel probe. The average peak heat flux was highest for chemically treated oil compared to both refined coconut oil and mineral oil.
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Mendes, Cássia I. C., Fernando E. A. S. Correa, Debora P. Drucker, Filipi M. Soares, Antônio M. Saraiva, Alexandre C. D. Delbem, Fernando S. Osório, Cristina G. B. Oliveira e Juliano Maranhão. "Governança de dados na agricultura digital: relato da experiência do C4AI". In Congresso Brasileiro de Agroinformática. Sociedade Brasileira de Computação, 2023. http://dx.doi.org/10.5753/sbiagro.2023.26559.

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A implementação efetiva de sistemas de IA na agricultura digital apresenta desafios organizacionais devido às diversas fontes, formatos e volume de dados processados, para diferentes finalidades. O artigo examina ações de governança de dados empregadas em pesquisas realizadas no Centro de Inteligência Artificial (C4AI) da Universidade de São Paulo (USP). Discorremos sobre o gerenciamento de conjuntos de dados por meio de uma colaboração transdisciplinar entre Agricultura, Ciência da Computação e Direito. Foram realizadas análises sobre o marco legal de privacidade e proteção de dados, a ISO 27001 e a política de proteção de dados da USP. Os resultados incluem a criação de comitê responsável por desenvolver acordo de uso de dados, política de privacidade e cookies, plano de gerenciamento de dados do projeto, termo de consentimento e ações de treinamento voltadas para a comunidade de pesquisadores de diferentes áreas do conhecimento do C4AI.
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Rapporti di organizzazioni sul tema "Ijo Cooking"

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D’Agostino, Martin, Nigel Cook, Liam O’Connor, Annette Sansom, Dima Semaan, Anne Wood, Sue Keenan e Linda Scobie. Optimising extraction and RT-qPCR-based detection of hepatitis E virus (HEV) from pork meat and products. Food Standards Agency, luglio 2023. http://dx.doi.org/10.46756/sci.fsa.ylv958.

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Hepatitis E is an infection of the liver caused by the hepatitis E virus (HEV). HEV infection usually produces a mild disease, hepatitis E. However, disease symptoms can vary from no apparent symptoms to liver failure. There are 4 main types (genotypes) of the virus that cause concern in humans. Genotypes 1 and 2 infections are mainly restricted to humans but 3 and 4 can be identified in numerous other animal species including pigs. Transmission routes of HEV genotypes 3 and 4 have been identified to include the consumption of food products derived from infected animals and shellfish, and via transfusion of infected blood products. Hepatitis E infection is still an emerging issue in the UK and there is evidence to suggest an association of this virus with undercooked pork and pork products. Currently, there is no standardized method for evaluating the stability of HEV that may be present in food during cooking processes. There is also lack of a suitable method that can detect only infectious HEV. The proposed project aimed to address a key gap in resources for methodology related to the detection of HEV in pork and pork products. Currently the lack of a standardised method for the detection of HEV has resulted in individual laboratories either utilising their own methods or adapting methods from previously published work. This leads to a high degree of variability between the interpretation of results and does nothing to progress or provide benefit to the food industry. By interrogating the existing published methods, the project sought to refine and optimise elements of existing protocols in order to enhance the performance characteristics of the method and to simplify the methodology wherever possible. The aim was to produce a validated method which is both robust and repeatable which can be easily integrated into food laboratories capable of performing virus related work. Overall, the final method chosen was devoid of hazardous reagents and utilised easily accessible equipment. To verify the robustness of the method, an international collaborative trial was performed, with 4 UK and 3 European participant laboratories. The participating laboratories conducted analyses of pork liver samples artificially contaminated with various levels of HEV (including uncontaminated samples). The trial showed that the HEV DETECT method was just as reproducible between laboratories as it was repeatable within a laboratory. It is envisaged that the developed system will be put forward as a suitable candidate for ISO certification as a standard method. The establishment of these methods in UK laboratories could result in the availability of independent testing services for both domestic and imported pork /pork-based products. The availability of this method is in essence innovation. This work is essential to industry to help support further research to ensure that public health safety and confidence in pork and other “HEV risk” food products is maintained and improved.
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