The energetic significance of cooking.
J Hum Evol. 2009.
PMID: 19732938
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The energetic significance of cooking.
J Hum Evol. 2009 Oct;57(4):379-91. doi: 10.1016/j.jhevol.2009.02.011. Epub 2009 Sep 3.
J Hum Evol. 2009.
PMID: 19732938
If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking. ...For this reason, we predict tha …
If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly …
The cost of chewing: The energetics and evolutionary significance of mastication in humans.
Sci Adv. 2022 Aug 19;8(33):eabn8351. doi: 10.1126/sciadv.abn8351. Epub 2022 Aug 17.
Sci Adv. 2022.
PMID: 35977013
Free PMC article.
Any change in the energetic cost of mammalian mastication will affect the net energy gain from foods. Although the energetic efficiency of masticatory effort is fundamental in understanding the evolution of the human masticatory system, nothing is known currently ab …
Any change in the energetic cost of mammalian mastication will affect the net energy gain from foods. Although the energetic e …
Biodiesel production from waste cooking oils - Application of green chemistry principles to the multi-objective optimisation of alkaline transesterification.
Chemosphere. 2025 Oct;387:144674. doi: 10.1016/j.chemosphere.2025.144674. Epub 2025 Sep 4.
Chemosphere. 2025.
PMID: 40911963
Free article.
In the present work, alkaline transesterification converted waste household cooking oil into biodiesel, a renewable alternative to fossil fuels. After characterising oil and choosing the independent variables of the reaction (methanol-to-oil molar ratio, catalyst concentra …
In the present work, alkaline transesterification converted waste household cooking oil into biodiesel, a renewable alternative to fo …
Sous-Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale.
J Food Sci. 2026 Feb;91(2):e70912. doi: 10.1111/1750-3841.70912.
J Food Sci. 2026.
PMID: 41725307
Free PMC article.
PRACTICAL APPLICATIONS: The industrial-scale sous-vide cooking enhances the technological quality of marinated chicken, resulting in a uniform texture and extended shelf life while ensuring microbiological safety. Compared to traditional cooking methods, this approa …
PRACTICAL APPLICATIONS: The industrial-scale sous-vide cooking enhances the technological quality of marinated chicken, resulting in …
Energetic consequences of thermal and nonthermal food processing.
Proc Natl Acad Sci U S A. 2011 Nov 29;108(48):19199-203. doi: 10.1073/pnas.1112128108. Epub 2011 Nov 7.
Proc Natl Acad Sci U S A. 2011.
PMID: 22065771
Free PMC article.
Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. ...Our results indicate significant contributions from cooking to both modern and ancestral human energy bud …
Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or s …
Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli.
J Food Sci Technol. 2016 Jan;53(1):501-10. doi: 10.1007/s13197-015-1878-0. Epub 2015 Sep 4.
J Food Sci Technol. 2016.
PMID: 26787969
Free PMC article.
Lack of nutrients in cooking water, high energetic costs, high water consumption and recycling are some drawbacks of vegetable blanching. ...The colour indexes did not allow to discriminate a significant difference among treatments. The increase of treatment …
Lack of nutrients in cooking water, high energetic costs, high water consumption and recycling are some drawbacks of vegetable …
Effect of fish and oil nature on frying process and nutritional product quality.
J Food Sci. 2010 Mar;75(2):H62-7. doi: 10.1111/j.1750-3841.2009.01472.x.
J Food Sci. 2010.
PMID: 20492236
Free article.
The use of extra virgin olive oil was efficient to avoid a significant increase of the lipid oxidation intensity during frying in cod but not in salmon. PRACTICAL APPLICATION: Food modifies its composition and nutritional value with the application of cooking techno …
The use of extra virgin olive oil was efficient to avoid a significant increase of the lipid oxidation intensity during frying in cod …
Atmospheric pressure neutral reionization mass spectrometry for structural analysis.
Chem Sci. 2017 Sep 1;8(9):6499-6507. doi: 10.1039/c7sc01999h. Epub 2017 Jul 21.
Chem Sci. 2017.
PMID: 28989675
Free PMC article.
Ion dissociation is the usual basis for tandem MS analysis but a significant limitation is that only charged fragments from ion dissociation events are detected while neutral fragments are simply lost. ...In addition, many cross-ring cleavage fragments are detected during …
Ion dissociation is the usual basis for tandem MS analysis but a significant limitation is that only charged fragments from ion disso …
Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristics.
Meat Sci. 2004 Apr;66(4):855-62. doi: 10.1016/j.meatsci.2003.08.007.
Meat Sci. 2004.
PMID: 22061018
There were significant differences with respect to meat quality and post mortem metabolism of the longissimus lumborum (LL), between conventional and free-range pigs. ...The differences in ultimate pH, however, had no effect on drip or cooking losses. It can be conc …
There were significant differences with respect to meat quality and post mortem metabolism of the longissimus lumborum (LL), between …
Endogenous biosurfactant supplementation and its effects on growth performance, immunity, and carcass traits in finishing Cobb 500 commercial broiler chickens.
Trop Anim Health Prod. 2025 Aug 11;57(7):362. doi: 10.1007/s11250-025-04601-6.
Trop Anim Health Prod. 2025.
PMID: 40789998
To determine immune response, C-reactive protein levels and globulin concentrations (g/L) were measured using an agglutination test with Fortress Diagnostics C-reactive protein. Drip and cooking water loss were assessed as meat quality indicators. Genstat 18th edition soft …
To determine immune response, C-reactive protein levels and globulin concentrations (g/L) were measured using an agglutination test with For …
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