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Cooking (activity)

Known as: cooked, Cookery, Cooking 
The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.
National Institutes of Health

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4 relations
Dietcookerlegislation & jurisprudencestandards characteristics

Papers overview

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Highly Cited
2006
Highly Cited
2006
Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during (oxidative stability of refrigerated storage cooked patties)
1997
1997
Digestible phosphorus needs of terminal-cross growing-finishing pigs.
Growth and digestion experiments were conducted to estimate the digestible P needs of terminal-cross growing-finishing pigs fed… 
1986
1986
Commercial canning increases the digestibility of beans in vitro and postprandial metabolic responses to them in vivo.
Six weight-stable subjects consumed three test meals containing 50 g carbohydrate in random order after a 12-h fast: D-glucose… 
1983
1983
Dual isotope Schilling test for measuring absorption of food-bound and free vitamin B12 simultaneously.
A prototype food-bound vitamin B12 (food-B12) absorption test has been developed in which 57Co-B12 was incorporated in vitro into… 
Highly Cited
1982
Highly Cited
1982
Rapid enumeration of microorganisms in foods by the direct epifluorescent filter technique
Filtration of "stomachered" food suspensions through nylon filters (pore size, 5 microns) removed most of the food debris without… 
1976
1976
"Phoenix phenomenon" in the growth of Clostridium perfringens
The "Phoenix phenomenon" was observed with Clostridium perfringens Hobbs' serological type 9 (HT9) in a cooked-meat medium at 81… 
1976
1976
Distribution of some volatile nitrosamines in cooked bacon.
Bacon was fried in the normal UK domestic manner, and the rashers, the cooked-out fat and the vapour were analysed for N… 
1973
1973
Effect of dietary lactose on intestinal lactase activity in young rats.
Review
1972
Review
1972
Bacteriological survey of the blue crab industry.
During sanitation inspections of 46 crabmeat processing plants on the Atlantic and Gulf Coasts, 487 samples of whole crabs… 
1965
1965
Chlorophyll, ascorbic acid and pH changes in green vegetables cooked by stir-fry, microwave, and conventional methods and a comparison of chlorophyll methods.