Particulate levoglucosan is an important tracer for biomass burning emission in ambient air.However,recent studies question its reliability as a biomass burning tracer in Chinesemega cities due to important contributi...Particulate levoglucosan is an important tracer for biomass burning emission in ambient air.However,recent studies question its reliability as a biomass burning tracer in Chinesemega cities due to important contribution from potential non-biomass burning sources,such as cooking.To address this,we examined the dynamic variation and sources of levoglucosan using a chemical ionization mass spectrometer and other advanced instruments during Beijing’s summer of 2021.The average mass concentration of levoglucosan and its isomer(C_(6)H_(10)O_(5))was 0.025±0.014μg/m^(3),constituting 0.55%±0.32%of total organic carbon(OC)in this campaign.Despite cooking emissions contributing significantly to the organic aerosol(OA,20%),levoglucosan and its isomers correlated more strongly with biomass-burning related tracers(R>0.6),black carbon(R=0.72)and less so with cooking-related sources(R=0.3).This indicates that levoglucosan is primarily dominated by biomass-burning emissions rather than cooking in Beijing’s urban areas during summertime.The diurnal variation of levoglucosan concentrations highlighted the importance of daytime and nocturnal biomass burning emissions during polluted periods in Beijing.Using levoglucosan as a tracer to quantify the biomass burning OC(BBOC),we found good agreement on the time series of BBOC between the tracermethod and other independent source apportionmentmethod.This reaffirms the reliability of levoglucosan as a biomass burning tracer.Biomass burning contributed an average of 7%-8%to OC,highlighting its significant impact on Beijing’s summer air quality.Our study enhances understanding of biomass burning influences on ambient aerosol in typical urban areas.展开更多
Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological c...Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.展开更多
"Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also t..."Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also the cooking techniques,ingredients selection,seasoning skills and dish innovation of Sichuan cuisine.Doing a good job in the teaching of"Sichuan Cuisine Cooking Skills"is of great significance to the cultivation and reserve of culinary professionals in China,and also has an important impact on students'employment competitiveness.Under the background of"new engineering education",the course reform of"Sichuan Cuisine Cooking Skills"was carried out in terms of the construction of teaching staff,teaching methods,students'participation degree and the innovation of course content,and specific reform suggestions were put forward,hoping to effectively promote the sustainable development of"Sichuan Cuisine Cooking Skills"and effectively improve the teaching quality.展开更多
Objectives To characterize fine particulate matter(PM_(2.5))-bound polycyclic aromatic hydrocarbons(PAHs)emitted from different cooking fumes and their exposure routes and assess their health-associated impact to prov...Objectives To characterize fine particulate matter(PM_(2.5))-bound polycyclic aromatic hydrocarbons(PAHs)emitted from different cooking fumes and their exposure routes and assess their health-associated impact to provide a reference for health risk prevention from PAH exposure across different age and sex groups.Methods Sixteen PM_(2.5)-bound PAHs emitted from 11 cooking styles were analyzed using GC-MS/MS.The health hazards of these PAHs in the Handan City population(stratified by age and sex)were predicted using the incremental lifetime cancer risk(ILCR)model.The respiratory deposition doses(RDDs)of the PAHs in children and adults were calculated using the PM_(2.5)deposition rates in the upper airway,tracheobronchial,and alveolar regions.Results The total concentrations of PM_(2.5)-bound PAHs ranged from 61.10 to 403.80 ng/m3.Regardless of cooking styles,the ILCRtotal values for adults(1.23×10^(-6)to 3.70×10^(-6))and older adults(1.28×10^(-6)to 3.88×10^(-6))exceeded the acceptable limit of 1.00×10^(-6).With increasing age,the ILCRtotal value first declined and then increased,varying substantially among the population groups.Cancer risk exhibited particularly high sensitivity to short exposure to barbecue-derived PAHs under equivalent body weights.Furthermore,barbecue,Sichuan and Hunan cuisine,Chinese cuisine,and Chinese fast food were associated with higher RDDs for both adults and children.Conclusion ILCRtotal values exceeded the acceptable limit for both females and males of adults,with all cooking styles showing a potentially high cancer risk.Our findings serve as an important reference for refining regulatory strategies related to catering emissions and mitigating health risks associated with cooking styles.展开更多
Cooking fumes （CFs） are mixtures of many toxic components, such as aldehydes, heterocyclic amines, polycyclic aromatic hydrocarbons, fat aerosols and particulate matters. CFs exposure has been proven to be associate...Cooking fumes （CFs） are mixtures of many toxic components, such as aldehydes, heterocyclic amines, polycyclic aromatic hydrocarbons, fat aerosols and particulate matters. CFs exposure has been proven to be associated with many diseases. Lung cancer takes the leading place among the diseases being reported caused by CFs exposure. Molecular and biochemical studies have found that CFs exposure may lead to lung cancer by gene damage, formation of reactive oxygen species, blockage of related proteins’ function, and even cell death. However, reviews about the mechanisms of how CFs exposure leads to lung cancer are still lacking. Elucidation of the mechanisms of lung cancer caused by CFs exposure may provide a new insight into the prevention of lung cancer caused by CFs exposure, as well as laying the foundation for the toxicity study of CFs. In this minor review, the mechanisms of how CFs exposure leads to lung cancer were summarized and discussed.展开更多
Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration （AT...Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration （ATC） and antioxidant capacity （DPPH activity） of four non-glutinous and four glutinous genotypes. However, soaking in water prior to cooking generally decreased more ATC and antioxidant capacity in non-glutinous than in glutinous genotypes. Wet cooking （WC） and soaking before wet cooking （S-WC） led to lose almost all the ATC and antioxidant capacity with only slight variation between genotypes. In the glutinous genotype Pieisu, which had the highest raw rice ATC, ATC remained the highest when cooked by the WC method. By contrast, almost no ATC remained after WC and S-WC in the low ATC genotypes such as Kum Doi Saket. Overall, the loss of ATC was greater in non-glutinous than in glutinous genotypes for both WC and S-WC methods, but the reverse occurred for antioxidant capacity. WC using electric rice cooker retained higher ATC than the pressure cooking. Thus, for genotypes with high ATC and antioxidant capacity, the selection of cooking method is critical for retaining and stabilizing rice quality.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
Until now, most of the kitchen works are done manually, which often make people bored and suffer from cooking oil smoke pollution. With the development of the robotic technology, it becomes more and more urgent for th...Until now, most of the kitchen works are done manually, which often make people bored and suffer from cooking oil smoke pollution. With the development of the robotic technology, it becomes more and more urgent for the appearance of the automatic cooking machines that can substitute man for most of those works. With this aim in mind, in this paper, a kind of automatic cooking robot is presented, which mainly consists of five parts ： the wok mechanism, the stirring-fry and dispersing mechanism, the feeding mechanism, fire control system and the assistant ingredients processing mechanism. Experiment results have proved that the robot has achieved the goal with respect to appearance, smell, and taste of the dishes cooked by the robot, according to the master cook＇s view.展开更多
The effects of five domestic cooking methods,including steaming,microwaving,boiling,stir-frying,and stir-frying followed by boiling(stir-frying/boiling),on the nutrients and health-promoting compounds of broccoli were...The effects of five domestic cooking methods,including steaming,microwaving,boiling,stir-frying,and stir-frying followed by boiling(stir-frying/boiling),on the nutrients and health-promoting compounds of broccoli were investigated.The results show that all cooking treatments,except steaming,caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars.Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming.In general,the steaming led to the lowest loss of total glucosinolates,while stir-frying and stir-frying/boiling presented the highest loss.Stir-frying and stir-frying/boiling,the two most popular methods for most homemade dishes in China,cause great losses of chlorophyll,soluble protein,soluble sugar,vitamin C,and glucosinolates,but the steaming method appears the best in retention of the nutrients in cooking broccoli.展开更多
With 10 rice cultivars (lines) as materials, the changes in activities of adenosine diphosphoglucose pyrophosphorylase(ADPGPase), starch synthase (SSase) and starch branching enzyme (Q-enzyme) in the grains during gra...With 10 rice cultivars (lines) as materials, the changes in activities of adenosine diphosphoglucose pyrophosphorylase(ADPGPase), starch synthase (SSase) and starch branching enzyme (Q-enzyme) in the grains during grain filling, and theirrelationships with the filling rate, gel consistency (GC), alkali spreading value (ASV) and amylose content (AC) werestudied. The results showed that changes in activities of ADPGPase, SSase and Q-enzyme exhibited a single peak duringgrain filling, and the time of the activity peaks for the former two enzymes was earlier than that of the maximum grain-fillingrate (Tmax), and the time reaching the peak for Q-enzyme was synchronous with Tmax. The activities at early grain fillingstage, and the mean and maximum activities of each enzyme during grain filling period were positively and significantly orvery significantly correlated with the mean and maximum grain filling rate and starch content (mg grain-1) in the grains.Activities of ADPGPase at all grain filling stages and those of Q-enzyme at the early and mid filling stages were notsignificantly correlated the cooking quality (GC, ASV and AC). SSase activities at the early filling stage were significantlyand negatively correlated with GC and ASV, and positively correlated with AC. Activities of SSase at mid and late grainfilling stages and Q-enzyme at the late filling stage were significantly and positively correlated with GC and ASV, andnegatively correlated with AC. Spraying zeatin or abscisic acid at early grain filling stage could obviously regulate theactivities of ADPGPase, SSase and Q-enzyme in the grains.展开更多
Cooking and nutrition qualities of grain are two of the most important aspects of rice quality. To understand the difference in cooking and nutrition qualities among the grains at different positions within a rice pan...Cooking and nutrition qualities of grain are two of the most important aspects of rice quality. To understand the difference in cooking and nutrition qualities among the grains at different positions within a rice panicle, the distributions of gel consistency （GC）, amylose content （AC） and crude protein content （CPC） of grains in a panicle in association with different nitrogen levels （0, 120 and 240 k c/ha） were investigated by using two rice varieties, Yangdao 6 （indica） and Wuyujing 3 （japonica）. In general, the grains at the basal part of a panicle had lower GC and higher AC than those at the upper or middle part of a panicle. The 1^st grain on the secondary branch with earlier flowering exhibited the highest GC, whereas the 2nd grain on the primary branch with later flowering showed the highest AC. For Yangdao 6, CPC in the grains on the primary branches was lower at the middle part of a panicle than at the upper or basal part of a panicle. For Wuyujing 3, there were no significant differences in CPCs in the grains among the upper, middle and basal parts of a panicle. GC in the grains was increased, whereas AC was reduced from zero nitrogen application （ON） to low amount of nitrogen application （LN）, and the result was reversed from LN to medium amount of nitrogen application （MN）. CPC was increased with the increase in the amount of nitrogen application.展开更多
PM 2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds h...PM 2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs. Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C 11 to C 26, and C 9 to C 19, respectively. In addition, other organic compound classes have been identified, such as alkanols, esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM 2.5in Beijing.展开更多
Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission chara...Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission characteristics originated from using four types of oil（soybean oil, olive oil, peanut oil and lard） and different kinds of food materials（meat and vegetable）. The corresponding emission factors（EFs） of number, mass, surface area and volume for particles were discussed. Temporal variation of size-fractionated particle concentration showed that olive oil produced the highest number PM concentration for the entire cooking process. Multiple path particle dosimetry（MPPD） model was performed to predict deposition in the human respiratory tract. Results showed that the pulmonary airway deposition fraction was the largest. It was also found that particles produced from olive oil led to the highest deposition. We strongly recommend minimizing the moisture content of ingredients before cooking and giving priority to the use of peanut oil instead of olive oil to reduce human exposure to PM.展开更多
Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on te...Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.展开更多
An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materia...An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.展开更多
Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation expos...Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation exposure to aldehyde and ketone compounds,13 carbonyl compounds(CCs)released from heating 5 edible oils,3 seasonings,and 2 dishes were investigated in a kitchen laboratory.For the scenarios of heating five types of oil,aldehydes accounted for 61.1%-78.0%of the total emission,mainly acetaldehyde,acrolein and hexanal.Comparatively,heating oil with added seasonings released greater concentrations of aldehyde and ketone compounds.The concentration enhancement of larger molecular aldehydes was significantly greater.The emission factors of aldehyde and ketone compounds for cooking the dish of chili friedmeatweremuch greater compared to that of tomato fried eggs.Therefore,food materials also had a great impact on the aldehyde and ketone emissions.Acetone and acetaldehyde were the most abundant CCs in the kitchen.Acrolein concentrations ranged from 235.18 to 498.71μg/m^(3),which was about 100 times greater compared to the guidelines provided by Office of Environmental Health Hazard Assessment(OEHHA).The acetaldehyde inhalation for adultswas 856.83-1515.55μg and 56.23-192.79μg from exposure to chili fried meat and tomato fried eggs,respectively.This exceeds the reference value of 90μg/day provided by OEHHA.The findings of this study provided scientific evidences for the roles of cooking emissions on indoor air quality and human health.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
This study assessed the effectiveness of three novel control technologies for particulate matter（PM） and volatile organic compound（VOC） removal from commercial meat cooking operations. All experiments were conduct...This study assessed the effectiveness of three novel control technologies for particulate matter（PM） and volatile organic compound（VOC） removal from commercial meat cooking operations. All experiments were conducted using standardized procedures at University of California, Riverside＇s commercial test cooking facility. PM mass emissions collected using South Coast Air Quality Management District（SCAQMD） Method 5.1, as well as a dilution tunnel-based PM method showed statistically significantly reductions for each control technology when compared to baseline testing（i.e., without a catalyst）. Overall, particle number emissions decreased with the use of control technologies, with the exception of control technology 2（CT2）, which is a grease removal technology based on boundary layer momentum transfer（BLMT） theory. Particle size distributions were unimodal with CT2 resulting in higher particle number populations at lower particle diameters. Organic carbon was the dominant PM component（ 99%） for all experiments. Formaldehyde and acetaldehyde were the most abundant carbonyl compounds and showed reductions with the application of the control technologies. Some reductions in mono-aromatic VOCs were also observed with CT2 and the electrostatic precipitator（ESP） CT3 compared to the baseline testing.展开更多
Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities...Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities of bamboo shoots(Phyllostachys praecox).Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein,soluble sugar,and ash,and caused a great loss in the total free amino acids(decreased by 38.35% and 34.86%,respectively).Significant differences(P<0.05) in free amino acids were observed in the samples cooked by different methods.Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil.After boiling,the L-ascorbic acid and total phenolic contents were significantly reduced,while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid(78.87% of its previous content).Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots.It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.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
基金supported by the National Key R&D Program of China(Nos.2022YFC3701000 and 2021YFA1601800)the National Natural Science Foundation of China(Nos.42230701 and 42375105)+1 种基金the Foundation for Program of Science and Technology Research(No.2024A1515011937)Guangdong Foundation for Program of Science and Technology Research(No.2023B1212060049).
文摘Particulate levoglucosan is an important tracer for biomass burning emission in ambient air.However,recent studies question its reliability as a biomass burning tracer in Chinesemega cities due to important contribution from potential non-biomass burning sources,such as cooking.To address this,we examined the dynamic variation and sources of levoglucosan using a chemical ionization mass spectrometer and other advanced instruments during Beijing’s summer of 2021.The average mass concentration of levoglucosan and its isomer(C_(6)H_(10)O_(5))was 0.025±0.014μg/m^(3),constituting 0.55%±0.32%of total organic carbon(OC)in this campaign.Despite cooking emissions contributing significantly to the organic aerosol(OA,20%),levoglucosan and its isomers correlated more strongly with biomass-burning related tracers(R>0.6),black carbon(R=0.72)and less so with cooking-related sources(R=0.3).This indicates that levoglucosan is primarily dominated by biomass-burning emissions rather than cooking in Beijing’s urban areas during summertime.The diurnal variation of levoglucosan concentrations highlighted the importance of daytime and nocturnal biomass burning emissions during polluted periods in Beijing.Using levoglucosan as a tracer to quantify the biomass burning OC(BBOC),we found good agreement on the time series of BBOC between the tracermethod and other independent source apportionmentmethod.This reaffirms the reliability of levoglucosan as a biomass burning tracer.Biomass burning contributed an average of 7%-8%to OC,highlighting its significant impact on Beijing’s summer air quality.Our study enhances understanding of biomass burning influences on ambient aerosol in typical urban areas.
基金supported by the National Natural Science Foundation of China(U20A2022 and 32372217)the National Key Research and Development Program of China(2022YFD2300700)the Free Exploration Program of State Key Laboratory of Crop Gene Exploration and Utilization in Sichuan Basin,China(SKL-ZY202216)。
文摘Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.
文摘"Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also the cooking techniques,ingredients selection,seasoning skills and dish innovation of Sichuan cuisine.Doing a good job in the teaching of"Sichuan Cuisine Cooking Skills"is of great significance to the cultivation and reserve of culinary professionals in China,and also has an important impact on students'employment competitiveness.Under the background of"new engineering education",the course reform of"Sichuan Cuisine Cooking Skills"was carried out in terms of the construction of teaching staff,teaching methods,students'participation degree and the innovation of course content,and specific reform suggestions were put forward,hoping to effectively promote the sustainable development of"Sichuan Cuisine Cooking Skills"and effectively improve the teaching quality.
基金supported by the National Natural Science Foundation of China(No.52330002)the Natural Science Foundation of Beijing Municipality(No.8232020)the First Batch of Key Disciplines on Public Health in Chongqing(YWBF2022072).
文摘Objectives To characterize fine particulate matter(PM_(2.5))-bound polycyclic aromatic hydrocarbons(PAHs)emitted from different cooking fumes and their exposure routes and assess their health-associated impact to provide a reference for health risk prevention from PAH exposure across different age and sex groups.Methods Sixteen PM_(2.5)-bound PAHs emitted from 11 cooking styles were analyzed using GC-MS/MS.The health hazards of these PAHs in the Handan City population(stratified by age and sex)were predicted using the incremental lifetime cancer risk(ILCR)model.The respiratory deposition doses(RDDs)of the PAHs in children and adults were calculated using the PM_(2.5)deposition rates in the upper airway,tracheobronchial,and alveolar regions.Results The total concentrations of PM_(2.5)-bound PAHs ranged from 61.10 to 403.80 ng/m3.Regardless of cooking styles,the ILCRtotal values for adults(1.23×10^(-6)to 3.70×10^(-6))and older adults(1.28×10^(-6)to 3.88×10^(-6))exceeded the acceptable limit of 1.00×10^(-6).With increasing age,the ILCRtotal value first declined and then increased,varying substantially among the population groups.Cancer risk exhibited particularly high sensitivity to short exposure to barbecue-derived PAHs under equivalent body weights.Furthermore,barbecue,Sichuan and Hunan cuisine,Chinese cuisine,and Chinese fast food were associated with higher RDDs for both adults and children.Conclusion ILCRtotal values exceeded the acceptable limit for both females and males of adults,with all cooking styles showing a potentially high cancer risk.Our findings serve as an important reference for refining regulatory strategies related to catering emissions and mitigating health risks associated with cooking styles.
基金Supported by the Development Project of Community Health Nursing Innovative Practice Model of China(CMB08883)
文摘Cooking fumes （CFs） are mixtures of many toxic components, such as aldehydes, heterocyclic amines, polycyclic aromatic hydrocarbons, fat aerosols and particulate matters. CFs exposure has been proven to be associated with many diseases. Lung cancer takes the leading place among the diseases being reported caused by CFs exposure. Molecular and biochemical studies have found that CFs exposure may lead to lung cancer by gene damage, formation of reactive oxygen species, blockage of related proteins’ function, and even cell death. However, reviews about the mechanisms of how CFs exposure leads to lung cancer are still lacking. Elucidation of the mechanisms of lung cancer caused by CFs exposure may provide a new insight into the prevention of lung cancer caused by CFs exposure, as well as laying the foundation for the toxicity study of CFs. In this minor review, the mechanisms of how CFs exposure leads to lung cancer were summarized and discussed.
基金the Royal Golden Jubilee Ph.D.Program(Grant No.PHD/0098/2556)the Functional Food Research Centre for Well-Being,Chiang Mai University,Thailand for financial supported
文摘Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration （ATC） and antioxidant capacity （DPPH activity） of four non-glutinous and four glutinous genotypes. However, soaking in water prior to cooking generally decreased more ATC and antioxidant capacity in non-glutinous than in glutinous genotypes. Wet cooking （WC） and soaking before wet cooking （S-WC） led to lose almost all the ATC and antioxidant capacity with only slight variation between genotypes. In the glutinous genotype Pieisu, which had the highest raw rice ATC, ATC remained the highest when cooked by the WC method. By contrast, almost no ATC remained after WC and S-WC in the low ATC genotypes such as Kum Doi Saket. Overall, the loss of ATC was greater in non-glutinous than in glutinous genotypes for both WC and S-WC methods, but the reverse occurred for antioxidant capacity. WC using electric rice cooker retained higher ATC than the pressure cooking. Thus, for genotypes with high ATC and antioxidant capacity, the selection of cooking method is critical for retaining and stabilizing rice quality.
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Until now, most of the kitchen works are done manually, which often make people bored and suffer from cooking oil smoke pollution. With the development of the robotic technology, it becomes more and more urgent for the appearance of the automatic cooking machines that can substitute man for most of those works. With this aim in mind, in this paper, a kind of automatic cooking robot is presented, which mainly consists of five parts ： the wok mechanism, the stirring-fry and dispersing mechanism, the feeding mechanism, fire control system and the assistant ingredients processing mechanism. Experiment results have proved that the robot has achieved the goal with respect to appearance, smell, and taste of the dishes cooked by the robot, according to the master cook＇s view.
基金supported by the High-Tech R&D Program (863) of China (No.2008AA10Z111)the National Natural Science Foundation of China (No.30320974)+1 种基金the Fok Ying Tong Education Foundation of China (No.104034)the Program for New Century Excellent Talents in the University of China (No.NCET-05-0516)
文摘The effects of five domestic cooking methods,including steaming,microwaving,boiling,stir-frying,and stir-frying followed by boiling(stir-frying/boiling),on the nutrients and health-promoting compounds of broccoli were investigated.The results show that all cooking treatments,except steaming,caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars.Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming.In general,the steaming led to the lowest loss of total glucosinolates,while stir-frying and stir-frying/boiling presented the highest loss.Stir-frying and stir-frying/boiling,the two most popular methods for most homemade dishes in China,cause great losses of chlorophyll,soluble protein,soluble sugar,vitamin C,and glucosinolates,but the steaming method appears the best in retention of the nutrients in cooking broccoli.
基金supported by the National Natural Science Foundation of China(30370828)the Natural Science Foundation of Jiangsu Province,China(BK2003041)
文摘With 10 rice cultivars (lines) as materials, the changes in activities of adenosine diphosphoglucose pyrophosphorylase(ADPGPase), starch synthase (SSase) and starch branching enzyme (Q-enzyme) in the grains during grain filling, and theirrelationships with the filling rate, gel consistency (GC), alkali spreading value (ASV) and amylose content (AC) werestudied. The results showed that changes in activities of ADPGPase, SSase and Q-enzyme exhibited a single peak duringgrain filling, and the time of the activity peaks for the former two enzymes was earlier than that of the maximum grain-fillingrate (Tmax), and the time reaching the peak for Q-enzyme was synchronous with Tmax. The activities at early grain fillingstage, and the mean and maximum activities of each enzyme during grain filling period were positively and significantly orvery significantly correlated with the mean and maximum grain filling rate and starch content (mg grain-1) in the grains.Activities of ADPGPase at all grain filling stages and those of Q-enzyme at the early and mid filling stages were notsignificantly correlated the cooking quality (GC, ASV and AC). SSase activities at the early filling stage were significantlyand negatively correlated with GC and ASV, and positively correlated with AC. Activities of SSase at mid and late grainfilling stages and Q-enzyme at the late filling stage were significantly and positively correlated with GC and ASV, andnegatively correlated with AC. Spraying zeatin or abscisic acid at early grain filling stage could obviously regulate theactivities of ADPGPase, SSase and Q-enzyme in the grains.
文摘Cooking and nutrition qualities of grain are two of the most important aspects of rice quality. To understand the difference in cooking and nutrition qualities among the grains at different positions within a rice panicle, the distributions of gel consistency （GC）, amylose content （AC） and crude protein content （CPC） of grains in a panicle in association with different nitrogen levels （0, 120 and 240 k c/ha） were investigated by using two rice varieties, Yangdao 6 （indica） and Wuyujing 3 （japonica）. In general, the grains at the basal part of a panicle had lower GC and higher AC than those at the upper or middle part of a panicle. The 1^st grain on the secondary branch with earlier flowering exhibited the highest GC, whereas the 2nd grain on the primary branch with later flowering showed the highest AC. For Yangdao 6, CPC in the grains on the primary branches was lower at the middle part of a panicle than at the upper or basal part of a panicle. For Wuyujing 3, there were no significant differences in CPCs in the grains among the upper, middle and basal parts of a panicle. GC in the grains was increased, whereas AC was reduced from zero nitrogen application （ON） to low amount of nitrogen application （LN）, and the result was reversed from LN to medium amount of nitrogen application （MN）. CPC was increased with the increase in the amount of nitrogen application.
文摘PM 2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs. Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C 11 to C 26, and C 9 to C 19, respectively. In addition, other organic compound classes have been identified, such as alkanols, esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM 2.5in Beijing.
基金supported by the National Science Foundation of China(No.91543120)the Shanghai Natural Science Fund(No.14ZR1435600)
文摘Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission characteristics originated from using four types of oil（soybean oil, olive oil, peanut oil and lard） and different kinds of food materials（meat and vegetable）. The corresponding emission factors（EFs） of number, mass, surface area and volume for particles were discussed. Temporal variation of size-fractionated particle concentration showed that olive oil produced the highest number PM concentration for the entire cooking process. Multiple path particle dosimetry（MPPD） model was performed to predict deposition in the human respiratory tract. Results showed that the pulmonary airway deposition fraction was the largest. It was also found that particles produced from olive oil led to the highest deposition. We strongly recommend minimizing the moisture content of ingredients before cooking and giving priority to the use of peanut oil instead of olive oil to reduce human exposure to PM.
文摘Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.
文摘An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.
基金supported by the National Natural Science Foundation of China(No.22076025)Talent Introduction Project of Fudan University(No.JIH1829013)the National Natural Science Foundation of China(No.32101191).
文摘Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation exposure to aldehyde and ketone compounds,13 carbonyl compounds(CCs)released from heating 5 edible oils,3 seasonings,and 2 dishes were investigated in a kitchen laboratory.For the scenarios of heating five types of oil,aldehydes accounted for 61.1%-78.0%of the total emission,mainly acetaldehyde,acrolein and hexanal.Comparatively,heating oil with added seasonings released greater concentrations of aldehyde and ketone compounds.The concentration enhancement of larger molecular aldehydes was significantly greater.The emission factors of aldehyde and ketone compounds for cooking the dish of chili friedmeatweremuch greater compared to that of tomato fried eggs.Therefore,food materials also had a great impact on the aldehyde and ketone emissions.Acetone and acetaldehyde were the most abundant CCs in the kitchen.Acrolein concentrations ranged from 235.18 to 498.71μg/m^(3),which was about 100 times greater compared to the guidelines provided by Office of Environmental Health Hazard Assessment(OEHHA).The acetaldehyde inhalation for adultswas 856.83-1515.55μg and 56.23-192.79μg from exposure to chili fried meat and tomato fried eggs,respectively.This exceeds the reference value of 90μg/day provided by OEHHA.The findings of this study provided scientific evidences for the roles of cooking emissions on indoor air quality and human health.
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supported by the South Coast Air Quality Management District (SCAQMD) under contract 12174
文摘This study assessed the effectiveness of three novel control technologies for particulate matter（PM） and volatile organic compound（VOC） removal from commercial meat cooking operations. All experiments were conducted using standardized procedures at University of California, Riverside＇s commercial test cooking facility. PM mass emissions collected using South Coast Air Quality Management District（SCAQMD） Method 5.1, as well as a dilution tunnel-based PM method showed statistically significantly reductions for each control technology when compared to baseline testing（i.e., without a catalyst）. Overall, particle number emissions decreased with the use of control technologies, with the exception of control technology 2（CT2）, which is a grease removal technology based on boundary layer momentum transfer（BLMT） theory. Particle size distributions were unimodal with CT2 resulting in higher particle number populations at lower particle diameters. Organic carbon was the dominant PM component（ 99%） for all experiments. Formaldehyde and acetaldehyde were the most abundant carbonyl compounds and showed reductions with the application of the control technologies. Some reductions in mono-aromatic VOCs were also observed with CT2 and the electrostatic precipitator（ESP） CT3 compared to the baseline testing.
基金Project supported by the Fundamental Research Funds for the Central Universities (No. KYJD09033)the National Key Technology R & DProgram of China (No. 2008BAD91B04)the Science and Technology Department of Zhejiang Province (Nos. 2010C12012 and 2008C02015),China
文摘Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities of bamboo shoots(Phyllostachys praecox).Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein,soluble sugar,and ash,and caused a great loss in the total free amino acids(decreased by 38.35% and 34.86%,respectively).Significant differences(P<0.05) in free amino acids were observed in the samples cooked by different methods.Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil.After boiling,the L-ascorbic acid and total phenolic contents were significantly reduced,while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid(78.87% of its previous content).Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots.It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.
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.
