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25 articles for “Cooking of Food”
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Evaluation of Food Cooking by Heat Generation by Wide Angle Solar Concentrator
Abstract: In our daily life, we use many types of energy sources like electricity, coal, wood and LPG for preparation of food. The main problem regarding these fuels is that they are non-renewable and polluting. With increasing population and increased usage rate, these fuels are being depleted more and more rapidly and also their prices are getting high. So, there should be an alternative for the energy source regarding this depleting …
Published in Journal of Thermal Engineering and Applications · Vol. 4, Issue 3, 2017 · pp. 1–5 Read article
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A Smart Stove System for cooking food: A study
Abstract: Traditional cooking methods often suffer from inconsistencies, safety concerns, and a lack of real- time feedback, leading to suboptimal culinary results, potential hazards, and inefficient energy consumption. This paper introduces the design and implementation of an innovative Smart Stove System engineered to address these challenges comprehensively. Leveraging Internet of Things (IoT) principles, the system integrates an array of precise sensors (e.g., temperature, flame/gas detection, weight) with a sophisticated microcontroller, smart …
Published in International Journal of Electrical Machine Analysis and Design · Vol. 3, Issue 2, 2025 · pp. 1–10 Read article
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The Impact of Knowledge on Food Hygiene Practices Among Food Handlers in a Tertiary Hospital in Nigeria
Abstract: AbstractIn macro-scale cooking, the food is made by many people, thus intensifying the odds contamination of food due to improper handling. Intentional or accidental contamination of food in the course of largescale production can put at risk the health of consumers, and this has a costly consequence on a country. The purpose of this study was to assess knowledge about food safety, attitudes and practices among food handlers in tertiary …
Published in Research and Reviews : A Journal of Medical Science and Technology · Vol. 11, Issue 3, 2022 · pp. 1–7 Read article
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Contamination of Salad Vegetables by Enteropathogens
Abstract: Salad vegetables provide nutrients, minerals, vitamins, antioxidants and are often consumed without cooking. The consumption of salad vegetables is a risk factor for infection by enteric bacterial, viral and parasitic pathogens. Vegetables that are consumed raw, are recognized as an important channel for the transmission of enteropathogens and considered as a high risk of microbiological contamination product. This mini review is based on the selected articles searched in research databases. …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 13, Issue 1, 2023 · pp. 18–21 Read article
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Viruddhahara Causality in Lifestyle Disorders
Abstract: One is able to be free from disease only by following congenial diet. One is not able to sustain life without diet even of if endowed with medicine and that is why the diet is told as the great medicament by physicians. In Virudhaahara concept of food –-food interactions, Ayurveda cautions about unhealthy food and to be vigilant to prevent diseases by following appropriate food regimens and combinations. These guidelines …
Published in Research and Reviews : A Journal of Ayurvedic Science, Yoga and Naturopathy · Vol. 8, Issue 2, 2021 · pp. 38–46 Read article
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Integration of Polymer and Composite Materials in Modern Culinary Practices: An Assessment of Innovation Gaps in Uttar Pradesh's Hospitality Sector
Abstract: The hospitality industry is experiencing a swift change owing to the material innovation, sustainability demands, and changing consumer expectations. Polymer and composite materials have become key facilitators of contemporary culinary life and as such, they possess the following benefits; lightweight design, durability, thermal resistance, hygiene, and design flexibility in kitchenware, food packages, service ware, and intelligent culinary devices. Nonetheless, the incorporation of high-quality polymer and composite materials into the local …
Published in Journal of Polymer & Composites · Vol. 14, Issue 2, 2026 · pp. 431–446 Read article
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AI Chatbot for Expressing Visual Content
Abstract: Recently, the artificial intelligence (AI) chatbot for expressing visual content has shown remarkable multi-modal capabilities. It can recognize funny features in photos and create webpages straight from handwritten text. These characteristics are uncommon in earlier vision language models. We think the use of a more sophisticated large language model (LLM) is the main factor behind vision verbalizer's superior multi-modal generating capabilities. We introduce vision verbalizer, which employs a single projection …
Published in Journal of Multimedia Technology & Recent Advancements · Vol. 11, Issue 2, 2024 · pp. 11–19 Read article
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IoT Based Smart Kitchen Pantry
Abstract: Abstract—In recent years, food waste has received growing interest from local, national and international organizations, as well as NGOs from various disciplinary fields. As food waste occurs in all stages of the food supply chain, private households have been identified as key actors in food waste generation. The project maps the small but expanding academic territory of consumer food waste by systematically reviewing empirical studies on food waste practices as …
Published in Current Trends in Information Technology · Vol. 9, Issue 2, 2019 · pp. 20–23 Read article
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FoodieHUB: Food Recipe Suggestion Using AI-ML On Web
Abstract: Finding a delicious recipe to cook with limited ingredients at home can be a challenging task. Many individuals struggle to prepare meals using only the ingredients they have on hand, creating uncertainty and limiting options. This project aims to develop a recipe recommendation system that utilizes machine learning algorithms to suggest recipes based on available ingredients, dietary preferences, cuisine types, cooking time, and user ratings. The project utilizes a Gradient …
Published in Journal of Artificial Intelligence Research & Advances · Vol. 12, Issue 2, 2025 · pp. 01–07 Read article
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Baker’s Company (An E-commerce Application)
Abstract: Bakery industry is playing a very important role in the lives of people who like to eat baked foods like cakes, pastries, cookies etc. The market of bakery industry is categorized as cafes, restaurants that serve coffee, tea and baked food to customers who wish to consume them. As nowadays technology plays a vital role in our lives to make our life easier, the use of mobiles operating systems like …
Published in E-Commerce for Future & Trends Read article
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Revolutionizing Culinary Innovation and Sustainability through Smart Kitchen Assistant
Abstract: Introducing a Smart Kitchen Assistant which revolutionizing a culinary experiences with advanced features. This innovative system integrates a precision Vegetable Cutter, optimizing meal preparation efficiency. And a Storage Space ensures organized ingredients readily available for cooking. UV Light Sterilization guarantees hygienic food preparation surfaces, enhancing safety. Additionally, integrated Solar Panels promote sustainability, reducing energy consumption and environmental impact. By seamlessly combining this technology with sustainable practices, our Smart Kitchen Assistant …
Published in Trends in Machine design · Vol. 11, Issue 3, 2024 · pp. 1–16 Read article
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Deep Plate: A Deep Learning Approach to Recipe Generation from Food Images
Abstract: In the deep learning era, image understanding is advancing in sophistication, encompassing both semantic interpretation and the generation of meaningful image descriptions. To achieve this, deep neural networks must undergo specific cross-model training; these networks must be both simple enough to handle a wide range of inputs and complex enough to encode the fine contextual information associated with the image. An appropriate example of the previously described picture comprehension problem …
Published in Journal of Operating Systems Development & Trends · Vol. 11, Issue 2, 2024 · pp. 15–22 Read article
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Trend in the Type of Applicants in the Field of Food Patents in Indian Patent Office
Abstract: India is a nation of gastronomes. Each and every community has its own taste of spices, recipes, specific utensils for cooking of special dishes and preservation techniques. The various regions or states may have the same general recipes, but they are having their own unique twist as per their taste for the same dish. But for a country that is so fixated on food and knowing the fact that food …
Published in Journal of Production Research & Management · Vol. 7, Issue 3, 2017 · pp. 21–22 Read article
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The Review of Beetroot Composition and Benefits of Beetroot
Abstract: The genus Beta L. comprises the red beetroot, which is linked to the Betoideae branch of the goosefoot family (Amaranthaceae). Because the tuberous root of the vegetable beetroot (Beta vulgaris L.) contains a large amount of nutrients, including vitamins and minerals as well as substances with physiological activity, including betalain, inorganic nitrates, polyphenols, and folates, it is consumed in every country around the world. Like its relative turnip, the beet …
Published in Research and Reviews : A Journal of Ayurvedic Science, Yoga and Naturopathy · Vol. 12, Issue 3, 2025 · pp. 35–42 Read article
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THE REGULATORY ROLE OF FOOD SPICES AGAINST LIPID PEROXIDATION IN MEAT PRODUCTS
Abstract: Spices are plant-based materials used for enhancing the flavor, taste and aroma of meat and have been employed in cooking and meat processing for many decade. Interestingly, some of these spices have found relevance in meat preservation as they not only enhance the flavor and taste of meat product but can also reduce meat spoilage. One of the major causes of meat spoilage outside those induced by microbes is Lipid …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 21–25 Read article
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Microwave Processing of Foods: Applications and Future Perspectives
Abstract: This paper introduces microwave-assisted processing of foods, fundamental principles and future perspectives provides a comprehensive exploration of the evolving landscape of microwave technology in the food processing. Despite widespread use in households, the industrial application of microwave processing remains relatively untapped. The narrative delves into specific applications, such as blanching, baking, pre-cooking, thawing and tempering, pasteurization, sterilization, microwave-assisted frying, rapid extraction, drying and inactivation of microorganisms, emphasizing the rapid temperature …
Published in International Journal of Nutritions · Vol. 1, Issue 2, 2024 · pp. 27–32 Read article
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Catalysed Biofuels Using Vegetable Oils and Animal Fats
Abstract: It is a first to use biochemical modification of fats to create fuel for transport. The chemical transformation is required to produce products that are more useful and have qualities similar to those of crude oil-derived fuels. Biodiesel (a combination of methyl esters produced by transesterification) and green diesel are the two forms of fuels discussed (paraffins produced by hydrogenation of oils). Three bio-lubricant synthesis strategies are also discussed. Biofuels …
Published in Journal of Catalyst & Catalysis · Vol. 9, Issue 1, 2022 · pp. 30–34 Read article
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Evaluation of the Formation, Concentration, and Mitigation of Heterocyclic Amines in Selected Nigerian Proteinaceous Delicacies
Abstract: This study characterised the kinetics and concentration profiles of six HCA congeners — 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 1-Methyl-9H-pyrido[3,4-b]indole (harman), and 9H-pyrido[3,4-b]indole (norharman) — in six Nigerian food preparations (grilling of popular delicacies — including suya, kilishi, asun, and smoked catfish (eja aro)) using validated liquid chromatography–tandem mass spectrometry (LC-MS/MS) under three cooking modalities (charcoal grilling, pan-frying, oven-roasting). The inhibitory potential of five natural marinade formulations — …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 1–11 Read article
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A Comprehensive Food Delivery System
Abstract: The demand for quick as well as efficient food delivery options has escalated, especially in the digital era for sought-after items such as pizza. Existing systems often lack any real-time communication, and due to order status being uncertain, customer dissatisfaction subsequently arises. This project aims to develop a real-time pizza order tracker app using Node.js, Express.js, as well as MongoDB, to address these gaps by providing instant updates and a …
Published in Current Trends in Information Technology · Vol. 15, Issue 3, 2025 · pp. 01–10 Read article
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Implementation of Value Stream Mapping in Food Industry
Abstract: In present market firms are contemplating for enhancing their efficiency, item value, maximize utilization of their resources and to do so company needs lean manufacturing. Value stream mapping (VSM) can be recognized as critical instrument of lean manufacturing as it helps companies to identify wastes occurs in their processes and provides an approach to eliminate them. VSM helps industries maximize their available resources and helps to make efficient use of …
Published in Journal of Production Research & Management · Vol. 9, Issue 2, 2019 · pp. 1–8 Read article