AIMC Topic: Cooking

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The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloacae.

Food microbiology Dec 29, 2016
Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also prese...
Cooking Food Safety Hot Temperature Enterobacter cloacae Genomic Islands Thermotolerance Sodium Chloride Bacterial Load Salmonella enterica Escherichia coli Animals Meat Cattle Microbial Viability
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Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix.

Food microbiology Dec 22, 2016
Liquid egg products can be contaminated with Salmonella spp. during processing. A dynamic model for the growth of Salmonella spp. in scrambled egg mix - high solids (SEM) was developed and validated. SEM was prepared and inoculated with ca. 2 log CFU...
Models, Biological Colony Count, Microbial Cooking Egg Yolk Humans Temperature Salmonella Regression Analysis Food Microbiology Eggs
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Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.

Food chemistry Dec 18, 2016
In this study trypsin (TIA) and chymotrypsin inhibitory (CIA) activities were determined in the extracts of wheat, rye mix, mixed cereals and, whole wheat flours and, breads made with these flours. In addition, effects of fermentation, baking and in ...
Flour Protease Inhibitors Chymotrypsin Secale Cooking Bread Trypsin Fermentation Digestion Triticum Edible Grain
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Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

PloS one Sep 30, 2015
The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with...
Image Processing, Computer-Assisted Meat Products Taste Artificial Intelligence Animals Sodium Chloride, Dietary Taste Perception Food-Processing Industry Sodium Chloride Cooking Red Meat
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Effect of cooking and food serving robot design images and information on consumer liking, willingness to try food, and emotional responses.

Food research international (Ottawa, Ont.) Aug 1, 2025
The utilization of robots in the food industry, including restaurants and cafés, has increased in recent years. This study investigated participants' responses to robots in the serving and cooking domains, which require varying degrees of consumer in...
Adult Male Middle Aged Humans Female Young Adult Consumer Behavior Cooking Adolescent Food Preferences Emotions Robotics
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FoodBase corpus: a new resource of annotated food entities.

Database : the journal of biological databases and curation Jan 1, 2019
The existence of annotated text corpora is essential for the development of public health services and tools based on natural language processing (NLP) and text mining. Recently organized biomedical NLP shared tasks have provided annotated corpora re...
Humans Databases, Factual Natural Language Processing Cooking Food Data Curation
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Genotyping of Giardia duodenalis in vegetables cultivated with organic and chemical fertilizer from street markets and community vegetable gardens in a region of Southern Brazil.

Transactions of the Royal Society of Tropical Medicine and Hygiene Dec 1, 2017
BACKGROUND: In order to investigate the occurrence of Giardia duodenalis and its genotypes in vegetables that are consumed raw, we analyzed samples cultivated with organic or chemical fertilizer, sold in street markets and from community vegetable ga...
Feeding Behavior Urban Population Commerce Diet Giardia lamblia Sequence Analysis, DNA Polymorphism, Restriction Fragment Length Fertilizers Humans Brazil Giardiasis Food Supply Vegetables Food, Organic Animals Polymerase Chain Reaction Genotype Cooking Gardens DNA, Protozoan
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Study on Recognition of Cooking Oil Fume by Fourier Transform Infrared Spectroscopy Based on Artificial Neural Network.

Guang pu xue yu guang pu fen xi = Guang pu Mar 1, 2017
With the developing of catering trade, cooking oil fume has became one of the three major air pollution sources in some cities. In recent years, a lot of research on the cooking oil fume have been done for its high threaten to human health. The cooki...
Volatile Organic Compounds Humans Neural Networks, Computer Cooking Spectroscopy, Fourier Transform Infrared Gases
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RECIPE COMPLETION USING MACHINE LEARNING TECHNIQUES.

Communications in agricultural and applied biological sciences Jan 1, 2015
Completing a recipe is a non-trivial task, as the success of ingredient combinations depends on a multitude of factors such as taste, smell, texture, etc. The aim of our work is to build a model that adds one or more ingredients to a given number of ...
Cooking Machine Learning Models, Theoretical
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