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Journal articles on the topic 'Bakers'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Ajayeoba, A. O., I. B. Yekini, B. S. Badmus, and O. O. Ojo. "Assessment of peak expiratory flow rate of bakers in Osun, Lagos and Oyo States, Nigeria." Nigerian Journal of Technology 40, no. 5 (2022): 779–87. http://dx.doi.org/10.4314/njt.v40i5.3.

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Bakers are exposed to flour dust; thence, they face various tremendous health problems such as asthma and some other respiratory illnesses, which may be aggravated when combined with improper awareness of ways of protection and ignorance by bakery employers and employees. This study focused on bakers' speed of expiration in the selected geographical locations by assessing the Peak Expiratory Flow Rate (PEFR) of the bakers and also establishing equations involving their anthropometric parameters. A total of 435 subjects were considered for each group, classified as a test group and a control gr

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2

Gupta, S. "Prevalence of WMSDs and Task Characteristics of Manual Baking Activities in Bakeries." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (2021): 3174–80. http://dx.doi.org/10.22214/ijraset.2021.37035.

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A baker is a person making and trading products such as breads, cakes etc. made up of flour. The place where baker works is named as a bakery. Baking is a labor-intensive work. Bakers face a number of work-related challenges at their workplace. This paper focuses and emphasizes on the work-related challenges faced by bakery chefs in their workplace, i.e., Traditional bakeries. A study was conducted among 120 bakery workers working in various types of traditional bakery with the aim to investigate the prevalence of work related musculoskeletal disorders and discomfort. The specific objectives b

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3

Danladi, S. B., N. Garba, S. Hayatu, et al. "Evaluation of some haematological and coagulation profiles of occupationally heat stress individuals of bakery industries in Kano, Nigeria." Dutse Journal of Pure and Applied Sciences 10, no. 3c (2024): 213–20. http://dx.doi.org/10.4314/dujopas.v10i3c.20.

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Bakers are exposed to heat stress in their work places, which can result in a variety of outcomes ranging from mild heat cramps to heat stroke. There is paucity of published data on the wallop of heat stress on haematologic and haemostatic parameters of individuals occupationally exposed to heat stress from bakery industries. This study attempted to evaluates some haematological and coagulation parameters of bakery workers who are occupationally exposed to heat stress in the baking industries. One hundred (100) individuals who consented to participate among which are: 70 bakers and 30 non-bake

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4

Jha, Suchita, Sunakshi Gupta, Jitender Kumar, and Sandeep Rawat. "39 Bakers: roadmap to profitability through customer management." Emerald Emerging Markets Case Studies 12, no. 4 (2022): 1–26. http://dx.doi.org/10.1108/eemcs-06-2022-0193.

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Learning outcomes 1. To analyze the various business models and choose the best model to contribute maximum profit to the company.2. To understand the importance of customer management with the help of the Net Promoter Score in the food retail context.3. To develop customer loyalty strategies and implement them to improve customer management? Case overview/synopsis 39 Bakers, a multi-outlet bakery chain in Jammu, India, is run by its founder Gagan. 39 Bakers, through its retail outlets across the Jammu region, offers a variety of products, ranging from bakery items that include blends of India

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5

Musa, Adekunle Ibrahim, and Oluseyi A. Orelaja. "Ergonomic Consideration of the Effect of Flour Dust on Peak Expiratory Flow Rate of Bakers in Abeokuta, Ogun State." TRANSACTIONS of the VŠB – Technical University of Ostrava, Safety Engineering Series 12, no. 1 (2017): 19–24. http://dx.doi.org/10.1515/tvsbses-2017-0003.

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Abstract Flour dusts are one of the most harmful chemicals in the bakery industries which could lead to serious heart and lung diseases. This study investigated the effect of flour dust on Peak Expiratory Flow Rate of male bakers in Abeokuta, Ogun State, Nigeria with the relationship to the anthropometrical parameters. A total of One hundred Eighty (180) male participants were investigated, where ninety (90) participants were bakers and ninety (90) individuals as control group. The Peak expiratory flow rate (PEFR) and anthropometrical parameters of the participant were measured using mini-Wrig

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6

Buyuker, Sultan. "Investigation of ochratoxin A (OTA) in bakers' urine samples in Istanbul by immunoaffinity column clean-up and high-performance liquid chromatography." Atlantic Journal of Medical Science and Research 3, no. 2 (2023): 68. http://dx.doi.org/10.5455/atjmed.2023.03.018.

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Aim: Ochratoxin A (OTA), is the most toxic mycotoxin in the ochratoxins produced by Penicillium and Aspergillus species. It is known that this mycotoxin has carcinogenic, nephrotoxic, teratogenic, and immunotoxic effects. The aim of our study is the inhalation exposure of bakery workers to ochratoxin A, which can be found in flour. Materials and Methods: In this study, OTA occurrence and level in urine samples collected from bakers in Istanbul were analyzed by NaHCO₃ dilution, IAC (Immunoaffinity Column) clean-up, and high-performance liquid chromatography with fluorescent detection. Creatinin

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7

Irfan, Mochamad. "Peran Harga dan Kualitas Produk Bagi Konsumen Melakukan Pembelian Ulang di Toko Roti Primadona Surabaya." Journal of Business and Economics Research (JBE) 3, no. 1 (2022): 30–36. http://dx.doi.org/10.47065/jbe.v3i1.1345.

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The efforts of bakers to compete in the bakery industry are shown by always paying attention to competitors' prices and developing quality products for customers. Bakers strives to achieve customer satisfaction. Customer satisfaction and a pleasant experience provide a greater opportunity to make a decision to repurchase bakery products. repurchase decisions also reflect the price and quality of products that meet customer expectations. The purpose of this study was to determine the effect of price and product quality on repurchase decisions at Primadona Surabaya bakery. This type of research

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8

Crivellaro, Maria Angiola, Giancarlo Ottaviano, Pietro Maculan, et al. "Upper and Lower Respiratory Signs and Symptoms in Workers Occupationally Exposed to Flour Dust." International Journal of Environmental Research and Public Health 17, no. 19 (2020): 7075. http://dx.doi.org/10.3390/ijerph17197075.

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A group of 142 bakers was studied in order to investigate the relationship between higher/lower respiratory signs/symptoms and inflammation biomarkers and occupational exposure to flour dust. A complete upper and lower respiratory tract evaluation was performed. Seven percent of bakers complained of lower respiratory symptoms, while 22% of them complained of upper respiratory symptoms. Fifty five percent of the bakers were allergic, and 37.1% showed sensitization to occupational allergens. Abnormal spirometries were found in 15% of bakers, while fractional exhaled nitric oxide (FeNO) was above

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9

Memon, Ubedullah, Qamarunnisa Aziz, Nabeela Arain, Maham Zahra, and Masroor Ali. "The Indus Bakers: recipe for resilience." Emerald Emerging Markets Case Studies 14, no. 2 (2024): 1–27. http://dx.doi.org/10.1108/eemcs-12-2023-0471.

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Learning outcomes After reading this case study, the students will be able to analyze an external environment using the PESTLE framework for identifying key factors and assessing their impact on strategic decision-making, evaluate the importance of the company, competitors and customers in strategic decision-making and how the 3Cs model provides useful insights in a competitive environment and get useful insights from PESTLE and the Ansoff matrix for making well-informed strategic growth decisions. Case overview/synopsis The Indus Bakers, led by Suresh Kumar, Ajeet Kumar and Kareem Ahmed, face

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Yildirim, Onur. "Ottoman Guilds as a Setting for Ethno-Religious Conflict: The Case of the Silk-thread Spinners' Guild in Istanbul." International Review of Social History 47, no. 3 (2002): 407–19. http://dx.doi.org/10.1017/s0020859002000706.

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I and my son are bakers and barbers, you and your sons are lapidaries and gardeners, but if you bid one of your sons be barber, a second baker, a third lapidary and a fourth gardener, all is confusion, and how can good come out of it? Furthermore he is no barber nor baker who does not belong to the Guild of the Barbers and the Guild of the Bakers. If your son [does not go] to the peshkadim and rank himself among the apprentices; next to the tehaoosh, to bid him inscribe his name on the rolls; then to the kihaya, to pay him toll, how should he be a member of the guild? Ask of the scheikh if I h

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Ekawati, Ekawati, Yuliani Setyaningsih, Ida Wahyuni, and Hanifa M. Denny. "The Effect of Awkward Postures and Musculoskeletal Disorder Incidents: A Case Study of Bakery Workers." BIO Web of Conferences 54 (2022): 00005. http://dx.doi.org/10.1051/bioconf/20225400005.

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Musculoskeletal complaints or MSDs are common in the bakery industry. Observations and analyses of work posture among bakers are crucial to determine the most practical solution to MSD subjective complaints. This study aims to analyze the impact of work posture on musculoskeletal events in bakery industry workers. This research is quantitative research with a cross-sectional approach. This study recruited 52 bakers. Work posture data was obtained by utilizing the Rapid Entire Body Assessment (REBA) instrument. The subjective musculoskeletal complaint data were collected using the Nordic Body M

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Olivieri, Mario, Gianluca Spiteri, Jessica Brandi, et al. "Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker’s Respiratory Allergy." Molecules 27, no. 4 (2022): 1212. http://dx.doi.org/10.3390/molecules27041212.

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Wheat allergens are responsible for symptoms in 60–70% of bakers with work-related allergy, and knowledge, at the molecular level, of this disorder is progressively accumulating. The aim of the present study is to investigate the panel of wheat IgE positivity in allergic Italian bakers, evaluating a possible contribution of novel wheat allergens included in the water/salt soluble fraction. The water/salt-soluble wheat flour proteins from the Italian wheat cultivar Bolero were separated by using 1-DE and 2-DE gel electrophoresis. IgE-binding proteins were detected using the pooled sera of 26 wh

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Danilova, I. M., A. M. Chirkova, V. D. Makushin, and O. K. Chegurov. "Dynamics of Sonographic and Morphological Changes in Baker's Cyst Formation." N.N. Priorov Journal of Traumatology and Orthopedics 8, no. 1 (2022): 29–32. http://dx.doi.org/10.17816/vto96755.

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Comparative analysis of sonographic and morphologic assessment in formation of Baker's cyst has been performed. There were 25 patients with gonarthrosis lasted 5.6 + years. In development of Bakers cyst 3 periods were defined. Each period is characterized by structural changes caused by cyst development age and gonarthrosis stage. The period has specific quantitative and qualitative patterns of cyst wall and content. Ultrasound diagnosis of cyst structural development was reliably verified by histologic data. Ultrasound assessment of synovial masses in popliteal area allows to differentiate Ba

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14

Ade, Serge, Mênonli Adjobimey, Gildas Agodokpessi, et al. "Asthma Symptoms in Bakeries at Parakou, Benin." Pulmonary Medicine 2020 (January 30, 2020): 1–6. http://dx.doi.org/10.1155/2020/3767382.

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Background and Objectives. There is a dearth of information on asthma among bakers in low-income settings. The objectives of this study were to determine (i) the prevalence of asthma symptoms, (ii) factors associated with probable occupational asthma (OA), and (iii) work habits that might lead to a dusty workplace environment, Parakou, Benin. Materials and Methods. This was a mixed methods (cross-sectional quantitative and qualitative) study carried out between March and September 2018. Results. Of 210 employees/apprentices in 26 bakeries, 190 (91.48%) were included in the study: median age wa

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Trivedi, Nayan B., Gunnard K. Jacobson, William Tesch, and John Peter Friend. "Bakers' Yeast." Critical Reviews in Biotechnology 4, no. 1 (1986): 75–109. http://dx.doi.org/10.3109/07388558609150791.

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Zeitz, Howard. "Bakers' Asthma." Allergy and Asthma Proceedings 11, no. 2 (1990): 63–64. http://dx.doi.org/10.2500/108854190778993227.

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Hewson, Claire. "Master bakers." Early Years Educator 21, no. 12 (2020): S10—S11. http://dx.doi.org/10.12968/eyed.2020.21.12.s10.

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Easter baking is an opportunity to practise problem solving. Do children know what to do if they take their cakes out of the oven and they are not properly baked yet? How can they tell if a cake is cooked all the way through? It's time to decide!

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Jones-Russell, Meredith. "Star bakers." Nursery World 2018, no. 22 (2018): 26–27. http://dx.doi.org/10.12968/nuwa.2018.22.26.

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19

Kheder, Rayan, and Ali Al-Dosky. "Heat Exposure and Oxidative DNA Damage Among Bakery Workers in Duhok Province, Iraq." Journal of Life and Bio Sciences Research 4, no. 01 (2023): 10–14. http://dx.doi.org/10.38094/jlbsr40181.

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Background and rationales: There are not much researches on the effects of heat exposure, specifically on oxidative DNA damage, among bakery employees. Physical labor-intensive baking exposes bakers to high temperatures, especially in traditional bakeries with uncovered ovens. An electronic heat measuring device index and serum 8-hydroxy-2-deoxy guanosine(8-OHdG) will be utilized in this study to quantify oxidative DNA damage and heat stress, respectively. The impact of heat exposure on oxidative DNA damage in the Duhok populace has not yet been studied in the literature. This study aimed to m

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20

Gharibi, Vahid, Narges Khanjani, Hamidreza Heidari, Mohammad Hossein Ebrahimi, and Majid Bagheri Hosseinabadi. "The effect of heat stress on hematological parameters and oxidative stress among bakery workers." Toxicology and Industrial Health 36, no. 1 (2020): 1–10. http://dx.doi.org/10.1177/0748233719899824.

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Heat stress causes physiological changes, and changes in hematological parameters and hormonal levels in the human body, known as thermal strain. This study was conducted to determine the effect of exposure to heat stress on hematological parameters and oxidative stress in the bakers of Shahroud City, Iran. A total of 163 bakery workers (exposed group) and 135 office workers (unexposed group) with a minimum of 1-year working experience were selected. Exposure to heat stress was measured using ISO-7243 criteria on the hottest days of the year (late July and August). Wet-bulb globe temperature (

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21

Meiler, Jens, and Clara Schoeder. "Nobelpreis für Chemie 2024: Proteine falten und entwerfen." Nachrichten aus der Chemie 72, no. 11 (2024): 8–12. http://dx.doi.org/10.1002/nadc.20244146113.

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AbstractDavid Baker, Nobelpreisträger für Chemie 2024, hat mit seiner Gruppe zur Jahrtausendwende die Software Rosetta geschaffen. Sie findet Aminosäuresequenzen, um Proteinstrukturen zu bauen. Wie das geht, was sich damit anfangen lässt und wie es war, beim Durchbruch dabei zu sein – das erzählen ein ehemaliger Postdoktorand Bakers und eine Forscherin, die Proteindesign für ihre Forschung nutzt.

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Al-Otaibi, Sultan T. "Hematological parameters in a population of male bakers exposed to high heat work environment." PLOS ONE 17, no. 9 (2022): e0274782. http://dx.doi.org/10.1371/journal.pone.0274782.

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Objectives The aim of this study was to determine the hematological changes associated with heat exposure in a population of bakers. Materials and methods Personal information was collected using a questionnaire, and a venous blood sample was drawn at the end of a work shift from the bakers and from a control group. The average wet-bulb globe temperature (WBGT) index was measured in the workplaces of both the bakers and the controls. Results This cross-sectional study involved 137 bakers working in 20 bakeries and 107 controls who were comparable in terms of likely confounding factors. Hemoglo

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Bolgova, N. P., and L. E. Moshkova. "Bread: between market and mission." Khleboproducty 30, no. 2 (2021): 4–9. http://dx.doi.org/10.32462/0235-2508-2021-30-2-4-9.

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The article continues the cycle of publications written by the expert community, i. e., members of the Russian Bread Bakers Union on topical issues of the bakery industry development given contemporary challenges and elaboration of recommendations for solving systemic problems and overcoming crisis phenomena. Authors discuss the development trends in this branch of industry comprising pandemic context as well as ways and means of cooperation between governmental authorities and business community.

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Edlin, M. Yu, V. V. Looze, and S. L. Beletskiy. "A new approach to measuring temperature and humidity inside baked bread." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 15, 2021): 143–46. http://dx.doi.org/10.33920/igt-01-2102-10.

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The article is of interest to technologists in the field of baking, specialists and artisan bakers who produce bread and bakery products. This article deals with the topic of measuring the temperature inside the dough in the process of baking bread, highlights and describes the characteristic features of the experiment, as well as the obtained comparative characteristics, provides a comparison with other measurement methods and a description of one of the experiments, reflects the significant importance of using modern means of measuring and monitoring temperature in the process of proofi ng a

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Sahoo, Biswa Mohan, and Bimal Krishna Banik. "Baker’s Yeast-Based Organocatalysis: Applications in Organic Synthesis." Current Organocatalysis 6, no. 2 (2019): 158–64. http://dx.doi.org/10.2174/2213337206666181211105304.

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Background: Catalyst speeds up any chemical reaction without changing the point of the equilibrium. Catalysis process plays a key role in organic synthesis to produce new organic compounds. Similarly, organocatalysis is a type of chemical catalysis in which the rate of a reaction is accelerated by organic catalysts. Methods: Organocatalysts have gained significant utility in organic reactions due to their less of sensitivity towards moisture, readily available, economic, large chiral pool and low toxicity as compared to metal catalysts. Organocatalysts work via both formations of covalent bond

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Jamjoom, Maan, Shahad Khaldi, Bsaim Altirkistani, Sumayah Binladen, and Israa Salman. "The Presence of Brucella in a Baker Cyst, a Case Report in Jeddah, Saudi Arabia– A Case Report." Journal of Orthopaedic Case Reports 15, no. 4 (2025): 36–39. https://doi.org/10.13107/jocr.2025.v15.i04.5436.

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Introduction: Bakers (popliteal) cysts are cystic masses that arise from bursae swellings filled with synovial fluid. It is assumed that preceding osteoarthritic or meniscal injuries cause the synovial fluid to extrude and concentrate, forming a gel-like material within a cyst. Clinical presentation is either symptomatic or asymptomatic swelling. The following symptoms are commonly associated with this condition: Knee pain, stiffness, and limited knee range of motion. Based on symptomatology and etiology, the management plan can be divided into conservative versus surgical intervention, by eit

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R, John Williams. "The Role of Social Media and Online Platforms in Growing Home Baking Business." International Journal for Research in Applied Science and Engineering Technology 13, no. 4 (2025): 3065–73. https://doi.org/10.22214/ijraset.2025.68509.

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The rise of social media and online platforms has revolutionized the way small businesses, particularly home-based ventures, operate and grow. This project explores the role of social media and online platforms in the growth of home baking businesses. It examines how platforms like Instagram, Facebook, WhatsApp, and TikTok, as well as e-commerce tools, enable home bakers to market their products, engage with customers, and scale their operations. This study is to identify the digitalization that has facilitated home bakers in growing their business. Secondly to lean the To learn about the diff

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Gelinas, Pierre. "Inventions on Bakers Yeast Storage and Activation at the Bakery Plant." Recent Patents on Food, Nutrition & Agriculturee 2, no. 1 (2010): 1–11. http://dx.doi.org/10.2174/2212798411002010001.

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Mohammed, Awadh S. Alqahtani* Mazen Ali Mosa Alfutaih Saeed Abdullah Asiri Hassan Mohammed Hassan Al-Mani Abdulrahman Ali Ahmed Alghamdi Saud Mohammed Libdah Rashed Ali Alnaish Ali Salem S. Al Mannaa. "INFERTILITY AMONG MALE BAKERS CORRELATING WITH EXPOSURE TO HIGH TEMPERATURE IN SAUDI ARABIA." INDO AMERICAN JOURNAL OF PHARMACEUTICAL SCIENCES 06, no. 01 (2019): 1080–86. https://doi.org/10.5281/zenodo.2541061.

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<strong><em>Objective:</em></strong><em> This study aimed to evaluate the prevalence of male infertility among bakers exposed to high environmental temperature.</em> <strong><em>Methods:</em></strong><em> This cross-sectional study was conducted to obtain information using a validated questionnaire administered through an interview. The mean wet bulb globe temperature (WBGT) index in the bakeries was measured. A new statistical formula was used to estimate the prevalence of infertility among bakers.</em> <strong><em>Results:</em></strong><em> A total of 137 bakers working in 20 bakeries and 10

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Wicksell, Lottie, John M. Carstensen, Gunnar Eklund, and Jan-Åke Gustafsson. "Lung Cancer Incidence among Swedish Bakers and Pastrycooks: Geographical Variation." Scandinavian Journal of Social Medicine 16, no. 3 (1988): 183–86. http://dx.doi.org/10.1177/140349488801600311.

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In a cohort of 14352 Swedish male bakers and pastrycooks, the standardized incidence ratio (SIR) for lung cancer 1961–79 varied significantly between geographical regions. In the three largest towns, the risk in bakers and pastrycooks was at the same level as in all men. When these three towns were excluded, there was a considerable excess risk, even after adjustment for smoking (SIR=1.6, CI=1.2–2.1). The SIR for lung cancer in bakers and pastrycooks were significantly lower in regions where the percentages of employed in big bakeries and confectioneries were high. The result of a case–control

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Pradini, Gagih, Anisa Putri Kusumaningrum, and Muhammad Rijwan Jahmi. "The Role of the Baker Division in Maintaining the Brand Image to Attract Consumer Interest in Buying at Dough Lab Plaza Senayan." Jurnal Manajemen Pelayanan Hotel 8, no. 2 (2024): 354. https://doi.org/10.37484/jmph.080222.

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This research aims to examine the role of the Baker Division in maintaining brand image to increase consumer purchase interest at Dough Lab Plaza Senayan. The main focus of this study is to analyze the roles undertaken by the baker staff in baking products, using quality ingredients, and directly interacting with consumers. The research method used is qualitative with several informants consisting of area managers, baker staff, and consumers. The results of the study indicate that product innovation, the role of bakers in baking, and good interaction with consumers are key factors in attractin

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Tripathi Sarvesh Shirsat, Priyanka. "Prevalence of Wrist Pain in Bakers." International Journal of Science and Research (IJSR) 13, no. 4 (2024): 609–13. http://dx.doi.org/10.21275/sr24404221849.

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Azmi, Abu Seman, Abdul Wahab Nufael, Ibrahim Norfiza, and Abdul Wahab Nadia. "nStock: notified stocks management system for food and beverages industry." Jurnal Intelek 19, no. 1 (2024): 249–60. http://dx.doi.org/10.24191/ji.v19i1.24826.

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The development of a web-based stock management system aims to provide effective control over sales and stock levels for the food and beverage industry. The web-based application provides a platform for staff members and business proprietors to effectively modify and manage data related to stock and transactions. However, it is apparent that bakery enterprises exhibit a shared approach in their stock management procedures. The baker has a responsibility to manually update the stock availability on the WhatsApp group following each production. In order to maintain continuous production, it is i

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Chiva, Rosana, Lorena Celador-Lera, José Antonio Uña, et al. "Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain." Microorganisms 9, no. 1 (2020): 47. http://dx.doi.org/10.3390/microorganisms9010047.

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a vari

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Lakshman, Sowmya Kengarangappa, and Ramalingappa Bellibatlu. "Ferreting Out of Aflatoxigenic Production of Aspergillus flavus by UV Light and Ammonia Vapour Test from Bakery Samples." International Journal of Current Microbiology and Applied Sciences 13, no. 1 (2024): 81–86. http://dx.doi.org/10.20546/ijcmas.2024.1301.010.

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Bakery food products encompass a wide variety of items, ranging from traditional bread and pastries to innovative and specialty baked goods. Bakeries worldwide craft these products using a combination of basic ingredients such as flour, sugar, yeast, eggs, and butter, but the creativity of bakers often results in a diverse and delicious array of offerings. Contamination of bakery products with fungi is a serious concern, as it poses health risks to consumers. Fungi, including molds, can produce mycotoxins that are harmful if ingested. If you suspect that bakery products are contaminated with f

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Saad-Hussein, A., MM Taha, NN Fadl, et al. "Effects of airborne Aspergillus on serum aflatoxin B1 and liver enzymes in workers handling wheat flour." Human & Experimental Toxicology 35, no. 1 (2015): 3–9. http://dx.doi.org/10.1177/0960327115573596.

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Objective: The present work aimed to investigate the relationship between occupational exposure to airborne molds, serum aflatoxin B1 (AFB1), and liver enzymes of workers handling wheat flour. Methods: The study included 90 bakers, 100 flour milling workers, and 100 controls with no exposure to flour dust. Workplace aspects such as temperature and relative humidity were measured. Airborne fungi were collected and identified. In all subjects included, the serum levels of AFB1, serum albumin (Alb), aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (ALP) w

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Utami, Edy Setiti Wida, Dwi Setyo Rini, and Eka Sugiyarta. "PENGKAJIAN BERBAGAI KONSENTRASI RAGI ROTI UNTUK PERTUMBUHAN PLANLET TEBU Saccharum spp var PS 61 IN VITRO." Berkala Penelitian Hayati 6, no. 2 (2001): 145. http://dx.doi.org/10.23869/bphjbr.6.2.20017.

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This experiment was expect for the find of alternative substitution of dalapon herbicide, its have active materials as 2,2 dichloropropionat acid. The fuction of dichloropropionat is very important on the differentiation and growing of sugarcane plantlet. The purpose of the research was to know the effect some concentration of Baker yeast that consist Saccharomyces cereviceae to growth of sugarcane (Saccharum spp) var PS61 plantlet. This experiment was arranged in a Completely Randomized Design with eight treatments and four replications. The treatment were: (K) control; (Po) without dalapon h

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roth, alisa. "Simit: Turkey's National Bread." Gastronomica 12, no. 4 (2012): 31–36. http://dx.doi.org/10.1525/gfc.2012.12.4.31.

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The simit, a sesame-covered bread resembling an oversized bagel, is Turkey's unofficial national food. Traditionally sold and eaten on the street, it has been around since at least the Ottoman times. It has been documented in writings and illustrations for centuries; more recently, politicians have used simits as a measure of basic subsistence. Turkey has been cracking down on street food vendors though. And the simit has been facing competition from international snacks like pizza. And companies including Starbucks and the home-grown bakery chain Simit Sarayi have also been making it harder f

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Rosen, James P. "Bakers' Rhinoconjunctivitis: A Case Report." Allergy and Asthma Proceedings 8, no. 1 (1987): 37–38. http://dx.doi.org/10.2500/108854187779045349.

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Revsbech, P., and M. Dueholm. "Storage mite allergy among bakers." Allergy 45, no. 3 (1990): 204–8. http://dx.doi.org/10.1111/j.1398-9995.1990.tb00484.x.

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Baur, X., and A. Posch. "Characterized allergens causing bakers' asthma." Allergy 53, no. 6 (1998): 562–66. http://dx.doi.org/10.1111/j.1398-9995.1998.tb03931.x.

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Gray, Paul. "Bakers Cyst Burst after Acupuncture." Acupuncture in Medicine 14, no. 1 (1996): 41–42. http://dx.doi.org/10.1136/aim.14.1.41-a.

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Bauer, Andrea, Daniela Kelterer, Reinhard Bartsch, et al. "Skin protection in bakers' apprentices." Contact Dermatitis 46, no. 2 (2002): 81–85. http://dx.doi.org/10.1034/j.1600-0536.2002.460204.x.

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Kirkeleit, Jorunn, Bjørg Eli Hollund, Trond Riise, Wijnand Eduard, Magne Bråtveit, and Torgeir Storaas. "Bakers' exposure to flour dust." Journal of Occupational and Environmental Hygiene 14, no. 2 (2016): 81–91. http://dx.doi.org/10.1080/15459624.2016.1225156.

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Alderson, MR. "Mortality of millers and bakers." British Journal of Cancer 55, no. 6 (1987): 695–96. http://dx.doi.org/10.1038/bjc.1987.141.

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Cadorett, Valerie, Sarah A. MacLean, Corey H. Basch, and Stefanie D. Grimando. "FDA Food Code recommendations: how do popular US baking shows measure up?" International Journal of Food and Allied Sciences 3, no. 2 (2018): 76. http://dx.doi.org/10.21620/ijfaas.2017276-79.

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The purpose of this study was to determine if popular US baking shows follow the FDA Food Code recommendations and critical food safety principles. This cross-sectional study examined a convenience sample of 75 episodes from three popular baking shows. The three shows were about competitively baking cupcakes, competitively baking cakes, and baking in a popular local bakery. Twenty-five episodes from each show were viewed. Coding involved tallying how many times 17 FDA Food Code recommendations were or were not followed. On each show, bare hands frequently came in contact with ready-to-eat food

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Trivedi, Twinkle Milan. "Rising home bakers in India: leveraging online platforms for sales and marketing." Emerald Emerging Markets Case Studies 13, no. 4 (2023): 1–17. http://dx.doi.org/10.1108/eemcs-06-2023-0207.

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Learning outcomes Upon completion of the case study, the students will be able to understand brand differentiation and marketing challenges faced by small businesses in emerging markets; recognize the significance of marketing strategies for a growing business in emerging markets; assimilate paid, owned and earned media to improvise the effectiveness of firm’s communication and digital marketing strategy; analyze the relevance of social media marketing in developing a brand; and create a content marketing strategy. Case overview/synopsis The case dilemma involved a possible course of action th

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Kadhum Jawad Al-Jammaley, Dua’a, Mohammed Jawad Al-Haidarey, and Haider Abdul Rasoul Al-Sabbak. "Investigating the Impact of Indoor Air Pollutants on Allergies and Eczema in Craftspeople." BIO Web of Conferences 139 (2024): 06031. http://dx.doi.org/10.1051/bioconf/202413906031.

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The aim of this study was to investigate the possible association between exposure to air pollutants in various industries and the occurrence of blood abnormalities and allergic conditions to achieve this we performed comprehensive blood counts and occupational air quality tests. Blood samples were collected from participants in five occupations: bakers, carpenters, blacksmiths, painters, dyers, and construction workers. These projects were selected because of their potential to handle various air pollutants. Blood tests were then performed for five major parameters including immunoglobulin E

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Chládková, Helena. "Comparison of the selected indicators of the Czech and German bakery market." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 54, no. 6 (2006): 69–76. http://dx.doi.org/10.11118/actaun200654060069.

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The baking industry is one of the most important parts of the Czech food processing industry. The Czech baking industry has a bigger price differential compared to other Europe Union bakers than occurs with any other industry. Therefore the Czech government has integrated plans to improve this competitive advantage.The up-to-date trends are compared with the main European bakery producers and consumers–Germany in this paper. The research is focused on the analysis of the basic factors of supply and demand in the bakery markets of both these countries.During the recent period of time there have

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Sangita Shende, Aparna kawale, Priyanka meshram, Sagar Alwadkar, Aniket Pathade, and Pratiksha Munjewar. "Baker’s Cyst in Left Popliteal Fossa: A Case Report." Journal of Pharmaceutical Negative Results 13, no. 3 (2022): 1042–44. http://dx.doi.org/10.47750/pnr.2022.13.03.165.

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INTRODUCTION: A popliteal cyst, also called a Baker cyst, is a benign uncontrolled swelling of the gluteus medius sac in the popliteal fossa at the back of the knee described this excess fluid and subsequent sac formation outside of the kneecap in the commencement.A Baker's (popliteal) cyst is a swelling of the knee's gastrocnemius-semimembranous bursa, which connects to the back of the synovial membrane. It commonly presents as a painless swelling in the popliteal fossa. Adults almost always develop an edema as a result of pathological changes to the knee joint. Sometimes, the cyst enlarges t

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