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Despite longstanding oyster cooking recommendations, outbreaks associated with cooked oysters still occur. A survey of U.S.-based restaurants was conducted to investigate common cooking practices, including steaming, baking, and roasting. Target restaurants were identified using Standard Industrial Classification (SIC) codes and surveyed through live phone interviews and online. The questionnaire included open- and closed-ended questions for restaurant staff, including chefs and managers, with topics covering customer and serving quantities, source of purchase, common cooking methods, cooking time and temperature combinations, and the use of thermometers. A total of 105 complete responses were collected from California, Florida, Louisiana, Massachusetts, Oregon, Virginia, and Washington. On a weekly basis, the majority of restaurants served 1–1,000 customers with 1–500 dozen oysters. The most frequently used cooking methods were frying (46%), followed by baking (36%), steaming (30%), and then roasting (23%). On average, baking was performed at a temperature of 185 ± 64°C for 9 ± 4 minutes, roasting at 207 ± 54°C for 8 ± 6 minutes, and steaming for 5 ± 3 minutes, with no correlation being found between cooking time and temperature for either technique. Additionally, 57% of the surveyed restaurants did not use thermometers when cooking oysters. This study highlights the variations in oyster cooking practices in U.S. restaurants, emphasizing the need to assess the effectiveness of different cooking techniques through quantitative microbial risk assessment of the most common pathogens in oysters. This will help improve food safety guidelines and minimize health risks associated with the consumption of partially cooked oysters.

Dietary patterns, particularly the excessive consumption of snacks high in fats and sugars, remain a pivotal factor producing adverse impact on the global prevalence of obesity and chronic diseases. However, the current situation is that there is insufficient study on the nutritional value and health risks of local snacks and desserts of Guizhou Province. To fill this gap, this study aimed to analyze the fatty acid (FA) composition and sugar content of popular snacks and desserts in Guizhou Province. A comprehensive nutritional evaluation was conducted on local snacks and desserts in Guizhou province, with a focus on the FA profile and five sugars (glucose, fructose, sucrose, maltose, and lactose). The study examined how cooking methods (steaming, baking, frying) and food classification (traditional vs. non-traditional) influence the nutritional profiles of these foods, which are predominantly made from rice, wheat, and cream. Rice-based foods, particularly those steamed using traditional methods, showed superior nutritional profiles. They had significantly lower crude fat (7.35±1.50 g/100g) and total FA (6.10±1.55 g/100g) compared to other methods. Trans fatty acid (TFA) content was minimal (0.0179±0.0137 g/100g), and atherogenic index (AI) and thrombogenic index (TI) were low at 0.19±0.07 and 0.38±0.27, respectively. Rice-based foods also had an acceptable sugar content with no lactose, suitable for lactose-intolerant individuals. Among the rice-based foods, Rice Tofu (RT) had the best performance with the lowest Crude Fat (5.98 g/100g), AI (0.04), TI (0.05), highest monounsaturated FA (MUFA) content (3.11 g/100g), polyunsaturated FA (PUFA) to saturated FA (SFA) ratio (8.48), and n-3PUFA/n-6PUFA ratio (0.25), along with acceptable sugar levels. The nutritional value of snacks varies widely due to differences in raw materials, cooking methods, and traditional preparation techniques. Traditional steamed rice products, especially RT, offer the best nutritional profile and can be promoted as representative healthy traditional foods in Guizhou Province.

The Diabetes Prevention Program (DPP) is a widely implemented 12-month behavioural weight loss programme for individuals with prediabetes. The DPP covers nutrition but does not explicitly incorporate cooking skills education. The objective of the current study is to describe food and cooking skills (FACS) and strategies of recent DPP participants. Photo-elicitation in-depth interviews were conducted from June to August, 2021. Baltimore, MD, USA. Thirteen Black women who participated in DPP. The DPP curriculum influenced participants' healthy cooking practices. Many participants reported shifting from frying foods to air-frying and baking foods to promote healthier cooking and more efficient meal preparation. Participants also reported that their participation in DPP made them more mindful of consuming fruits and vegetables and avoiding foods high in carbohydrates, fats, sugars and Na. With respect to food skills, participants reported that they were more attentive to reading labels and packaging on foods and assessing the quality of ingredients when grocery shopping. Overall, participants reported changing their food preferences, shopping practices and cooking strategies to promote healthier eating after completing the DPP. Incorporating hands-on cooking skills and practices into the DPP curriculum may support sustained behaviour change to manage prediabetes and prevent development of type 2 diabetes among participants.

Abstract This study investigated the impact of various cooking methods on total phenolic content (TPC), phenolic compounds, and antioxidant activities of two significant Turkish artichoke genotypes, Bayrampaşa and Sakiz, following simulated in vitro digestion. For both the Bayrampaşa and Sakız genotypes, TPC consistently reached its highest levels in the intestinal phase across all cooking methods, while conversely exhibiting the lowest levels in the gastric phase. Chlorogenic acid, cynarin, cynaroside, rhoifolin, luteolin, and syringin, which are the most important phenolic compounds in all artichoke genotypes, were quantitatively determined during the simulated in vitro digestion processes following different cooking methods. The bioaccessibility of chlorogenic acid in both gastric and intestinal phases, following microwaving, boiling, and baking, was determined to range between 5% and 23%. In contrast, cynarin bioaccessibility in the intestinal phase demonstrated a notable increase after microwave cooking, reaching 419% for the Sakız genotype and 139% for the Bayrampaşa genotype. This study presents a comparative analysis of the bioaccessibility of TPC, phenolic compounds, and antioxidant activities in Sakız and Bayrampaşa artichoke genotypes during in vitro digestion following different cooking methods. The findings highlight the significant antioxidant potential of both genotypes, indicating their promising role as sources of bioactive compounds for functional food applications. Graphical Abstract Graphical Abstract

Background Injera is food consumed daily by Ethiopians like bread and rice in other parts of the world. Biomass stoves are used to bake Injera in most rural households. The unsustainable use of fuelwood causes deforestation. Improved cook stoves such as Mirt (name in local language) were introduced to replace traditional stoves and save fuel wood. This study presents a performance comparison of three newly developed prototype biomass stoves with traditional and Mirt stoves. The prototype stoves were made with a clay pan (designated MUC: Mekelle University prototype with clay pan), with a glass pan (MUG) and with an aluminum pan (MUA). Controlled cooking tests were conducted for each type of stove to determine the thermal efficiency and specific fuel consumption. Results The thermal efficiencies of the traditional, Mirt , MUC, MUA and MUG stoves were found to be 14%, 17%, 21%, 29% and 32%, respectively. Similarly, the percentage fuel wood savings by Mirt , MUC, MUA and MUG compared to the traditional stove were 32%, 48%, 64% and 67%, respectively. The results indicate that the prototype stoves had significantly better performance compared to the traditional and Mirt stoves. Conclusion The prototype stoves have the potential to reduce fuel wood consumption by more than half of that currently consumed employing traditional stoves. In addition to the economic benefit of saving fuel wood, the improved stoves will have significant environmental implication. Based on the fuel saving figures, it is estimated that 0.4, 0.5 and 0.52 tons/year of fuel wood may be saved per household adopting MUC, MUA and MUG stoves, respectively.

Sweetpotato has rich nutrition, good ecological adaptability and high yield. There is a lack of knowledge about the effects of cooking methods on starch and sugar components in elite Chinese cultivars. In this study, sweetpotato storage roots from four cultivars \"Xinxiang\", \"Jinyu\", \"Zimei\" and \"Yuzishu 263\" were treated by baking, boiling and steaming and subsequently analyzed for starch content, amylase activity and sugar contents including glucose, fructose, sucrose and maltose. Results indicated that cooking reduced starch content and final amylase activity and increased reducing sugar content especially maltose content, but did not have significant influence on non-reducing sugar content. These effects were different among the four cultivars and three cooking methods. Baking led to the least starch reduction. Storage roots of \"Jinyu\" contained the highest amount of sugar content and thus sweetest. Sugar composition analysis suggested that cultivars \"Xinxiang\" and \"Jinyu\" belong to high-maltose cultivars. This study may provide useful information for evaluating the cooking quality of sweetpotato cultivars.

The aim of this study was to characterize in vitro digestion of wheat breads baked with sourdough or the postponed baking method without and with arabinoxylan (AX) of different molar mass. The influence of the AX share on the rate of starch digestion, the molar mass of resistant starch (RS) and the pasting characteristics of crumb suspensions of breads baked by the sourdough and postponed baking methods were investigated. Sourdough wheat breads were characterized by contents of very slowly digestible starch (DS) of 1.3% and RS of 1% higher in the crumb, compared to breads baked by the postponed baking method. In the crumb of sourdough breads, after storage for 1 and 3 days, in all variants of the samples (especially with the 2% share of high molar mass AXs), the content of the rapidly digested starch (RDS) fraction decreased, the content of the slowly digestible (SDS) and DS fractions did not change significantly, while the content of the RS fraction increased. In addition, the RS fraction present in the crumb of sourdough breads was generally characterized by a lower molar mass than the RS isolated from the crumb of breads baked by the postponed baking method. The crumb of wheat breads baked using sourdough was characterized by higher viscosity, compared to those baked by the postponed baking method.

In Ethiopia, where millions rely on biomass, charcoal, and animal dung for energy, the predominant use is in baking injera, constituting over 50% of energy consumption. This traditional practice adversely affects the health of women and children and hampers education. To address this, solar energy is explored as a sustainable alternative. However, the intermittent nature of solar power poses challenges. A solution involves integrating a thermal storage system, ensuring a consistent and reliable energy supply for the crucial task of baking injera, ultimately improving lives and empowering communities. This study investigates the thermal characteristics of the charging and discharge processes and main heat transfer processes in the injera baking system with PV which was integrated with the thermal storage system. Our study journey began with exploring relevant papers and system designs, collecting and analyzing data, and, in addition, performing mathematical and numerical models. A numerical simulation was conducted using a finite‐difference computational model for the thermal storage containing PCM and thermal oil. The thermal oil was used to store energy and transfer heat; furthermore, the developed computational models were analyzed using MATLAB programming software. The numerical simulation result by using solar radiation data from Addis Ababa showed that the thermal storage has the capacity to store about 33.03 MJ during charging using constant heat flux which was from the PV. The amount of energy discharged from the PCM was 13.1 MJ, and from the thermia oil, it was 3.50 MJ using natural convection heat transfer, and the discharging and overall efficiency of the system were about 50.2% and 46.67%, respectively. Also, the baking pan surface temperature stayed between 220°C and 146.4°C for about 3 h. This result was compared with different papers, and it can be concluded that the numerically investigated solar‐powered injera baking integrated with thermal storage showed a promising result.

Egg allergy is the second most common food allergy in the world. Current studies focus on the effects of food industrial processing on nutrient contents of egg, while there were few studies focusing the effects of cooking methods on allergenicity of egg. In this study, an egg-induced allergy BALB/c mouse model was used to explore the effect and mechanism of different cooking methods (boiling, steaming, baking, and frying) on the allergenicity of egg. Results showed compared with native egg protein group (NEPG), the levels of IgE, IgG1, histamine and IL-4 of mice in boiled egg protein group (BoEPG), steamed egg protein group (SEPG), baked egg protein group (BaEPG) and fried egg protein group (FEPG) were significantly decreased. Moreover, the clinical symptoms (body temperature drop, symptoms score) of mice were alleviated in BaEPG and FEPG. Furthermore, compared with NEPG, the expression of Jagged2 and GATA-3 in jejunum and spleen were significantly reduced of mice in BaEPG and FEPG but Jagged1 and T-bet showed no significant difference. The results demonstrated that the four cooking methods alleviated egg allergy to varying degrees in mice, and baking and frying were most effective. The effect was related to weakening Jagged2-Notch induced Th2 immunity in mice.

The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and microwaved (C) treatment groups were similar, and the flavors of the baking (D) and air-frying (E) groups were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and the comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar for baking and air-frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) and VIP analysis. These results showed that the cooking method could be a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly. The results can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products.