The Chemistry of Cooking

CASE WESTERN CHEM 106 PROJECT STARRING: Mary Friesz, Catherine Osborn, Andrea Pannunzio REFERENCES: Cheng, QF, Sun, DW, Scannell, AMG. Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods. 2005. J. of Food Eng. 67:427-43. Roy MK, Juneja LR, Isobe S, Tsushida T. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. 2009. Food Chemistry. 114:263-269. Xue L, Pestka J, Maoxiang L, Firestone GL,Bjeldanes LF. 3,3′-Diindolylmethane stimulates murine immune function in vitro and in vivo. Published online 2007. Journal of Nutritional Biochemistry. Department of Nutritional Sciences and Toxicology, University of California, Berkeley. Trevino, J.,Ballieu, B., Yost, R., Danna, S., Harris, G., Dejonckheere, J., Dimitroff, D., Philips, M., Han, I., Moore C., Dawson, P. The effect of biting before dipping (double-dipping) chips on the bacterial populations of the dipping solution. 2009. J. of Food Safety. 29:37-48.