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Kaputo, Kingsley, and Mabvuto Mwanza. "Design and Techno-economic Analysis of an Improved Multipurpose Cooker Stove." Journal of Energy Research and Reviews 16, no. 4 (April 10, 2024): 15–28. http://dx.doi.org/10.9734/jenrr/2024/v16i4344.
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In response to the growing concerns surrounding the adverse health and environmental impacts of inefficient and hazardous traditional cooking fuels and stoves, this research aims to design and assess the performance of an improved multipurpose cooker stove. The study focuses on Zambia, a country deeply affected by air pollution and deforestation due to charcoal and firewood production using inefficient cooking stoves called Mbaula. The primary objective is to create an economically viable and environmentally friendly cooking stove that addresses the sustainability challenges of traditional cooking practices. The research is guided by key objectives. The study outlines the design process of the improved multipurpose cooker stove, emphasizing the incorporation of sustainable design principles. The improved multipurpose cooker stove demonstrated a thermal efficiency of 87.49%, significantly higher than the 11.88% thermal efficiency of traditional stoves. This improvement in efficiency is crucial for reducing fuel consumption and maximizing heat transfer during cooking processes. In addition, the research findings showed that the improved multipurpose cooker stove consumed 0.3643 kg/L less fuel compared to traditional stoves. This fuel savings not only reduces the cost of raw materials but also contributes to environmental sustainability by lowering deforestation rates and air pollution. Despite the initial investment cost of the improved cooker stove, the long-term operation costs are lower due to reduced fuel consumption and maintenance expenses. The study's findings and recommendations hold promise for addressing critical challenges related to clean cooking solutions, environmental preservation, and the well-being of households in Zambia and similar contexts.
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Pinitdanklag, Kanoknet, Araya Lanumtieng, Theeranan Khantee, Phakwarin Manasirisit, and Wijit Sirigit. "Learning Process of Communication Arts’ Students in Creating Local Cooking Video Materials." Journal of Educational Issues 8, no. 2 (December 15, 2022): 808. http://dx.doi.org/10.5296/jei.v8i2.20458.
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This project examines the students learn about producing local food videos. The 3-step learning process was conducted by each video was created from 1 piece per content with a 20-minute movie using a step-by-step learning procedure. Three pre-productions: pre-, pre-, and post-production. The data study demonstrated the local cooking media’s reliance on visual, auditory, and content features by having students create local cookery videos as part of their learning process. Then, video materials were implemented and asked local community members towards its useful and appropriateness. The findings demonstrated that the list satisfied the respondents’ questions. The most visible feature has a dependability degree of satisfaction average of 4.76, making it the most satisfied.
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Munguía, Roberto, Marcos Soleto, and Abelardo Viana. "Estudio de aceptabilidad en consumo, de dos líneas promisorias de frijol, para Nicaragua." Agronomía Mesoamericana 7, no. 2 (June 2, 2016): 31. http://dx.doi.org/10.15517/am.v7i2.24754.
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In January, 1994, we performed this research with more than 100 housekeepers in three departments in the Nicaraguan South, with the objective of getting to know the advantages for commerce and for direct consumption of the strains CIA93-B and CNIGB-93, which are currently in their validation stage in the fields. The strain COMPANIA 93-B bested CNIGB-93 in such characteristics as: grain size, shape, shine, color uniformity, grain uniformity and consistency, but was not any better if compared with the variety known as “creole” (known in the region also as “Cuarenteno”), utilized as the comparison sample. By consulting the surveys with those characteristics considered attractive for the commerce, concerning the material to be evaluated, the creole variety surpasses COMPANIA 93-B and, in the last place, we had the variety CNIGB-93. In cooking time and on the characteristics of the soup, COMPANIA 93-B is in the first place, surpassing the sample variety and the CNIGB-93, as wells in the after-cooked characteristics, where again COMPANIA 93-B surpassed the creole and the CNIGB-93.
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siegel, nancy. "Cooking Up American Politics." Gastronomica 8, no. 3 (2008): 53–61. http://dx.doi.org/10.1525/gfc.2008.8.3.53.
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Cooking Up Politics explores the expression of nationalism in the early republican period of American history through analysis of the domestic environment. This includes the development of American recipes, the patriotic ornamentation of imported ceramics and furnishings, and the role played by women as culinary activists who furthered the causes of republican values through a domestic ideology in the late eighteenth and early nineteenth century. In particular, this study addresses the naming of recipes in American cookery books, reflective of the growing interest in national sentiment. Recipes for Independence cake, Election cake, and the Federal pan cake, developed by authors such as Amelia Simmons, demonstrate that the meaning associated with food consumption and the social act of gathering to dine could be not only familial but patriotic as well. Such a nationalistic association with food allowed women to create a unique means to express their commitment to the new nation, thus linking language with food.
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Cooke, Margaret. "Viewpoint. Creating a healthy workplace – supporting and retaining female talent." Structural Engineer 99, no. 6 (June 1, 2022): 39–41. http://dx.doi.org/10.56330/lfsc2130.
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Kumar, Ashok, and Pankaj Kumar Pathak. "Automated Gas Line Shut Off Mechanism Using Solenoid Operated Valve and Gas Leak Detector (At the Event of Gas Leakage in PNG Line)." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 03 (March 16, 2024): 1–5. http://dx.doi.org/10.55041/ijsrem29324.
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Gas leaks that cause deadly flames have become a major issue in homes and other places where domestic gas is handled and utilized. Gas leaks cause a variety of mishaps that result in financial damage as well as personal injuries and/or loss. The project’s goal is to create a system that detects gas leaks and notifies the subscriber through alarm and status display, as well as shutting off the gas supply valve as the main safety precaution. The turning off of the supply valve prevents further gas flow to the cooker, preventing a fire breakout caused by an attempt to ignite the cooker. The device, which functions more like a first- aid kit, utilizes a usually closed solenoid valve to shut off the gas valve before asking for assistance via visual display and loud alert to anyone in the vicinity. The system is clever in that it does not cause a loud nuisance by constantly sounding the alarm, but rather the siren stops beeping once the concentration of the gas in the atmosphere after leaking falls below the predetermined value and the valve is opened again for regular operations. This effort will reduce injuries and losses caused by explosions caused by gas leaks, as well as enhance the safety of people and property while utilizing home cooking gas.
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Aravindakshan, Shruti, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, and Marc E. Hendrickx. "The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans." Foods 10, no. 7 (July 19, 2021): 1665. http://dx.doi.org/10.3390/foods10071665.
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Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.
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Daugaard, Kasper, and Amalie Ørum. "Kunsten at pille et løg:." Nordic Journal of Dance 3, no. 2 (December 1, 2012): 16–23. http://dx.doi.org/10.2478/njd-2012-0008.
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Abstract To peel an onion, to grate a carrot, and to set a table, each has its own choreographic recipe. Culinary art/ cookery is choreographed everyday life, and cooking is a dance everyone knows. The Art of Peeling an Onion is based on the dance piece Gæst (Guest), choreographed by Kasper Daugaard. The piece is for five dancers, a female soloist and four choir dancers, and originates entirely from culinary actions. The purpose of the article is not to maintain theory and practice as two separate entities, but to show how they supply each other and offer each other content. We aim to create a balanced understanding of the relationship between the creative process, the audience experience, and the aesthetic theory related to both the content and the outcome of artistic work. We view theory and practice hand in hand, because we have strived to put into words that which can be experienced, to verbalise the spectator’s experiences, the physical as well as reflexive, with the ambition of formulating a quite tangible experience-based aesthetics.
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Ozola, Liene, and Solvita Kampuse. "Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 72, no. 2 (June 1, 2018): 97–102. http://dx.doi.org/10.2478/prolas-2018-0016.
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AbstractThe objective of this study was to examine the suitability of heat treatment methods on concentrations of bioactive compounds in pumpkin–guelder rose sauce. Berry hybrids 2--30--K, 2--45--K and variety ‘Krasnaya Grozdj’ were selected for further research. The juice of these fruits was used to create pumpkin–guelder rose sauce samples (experimental samples) where the pumpkin puree and guelder rose fruit juice ratio was 74.5 : 13.1. To all samples heat treatment under atmospheric conditions (traditional cooking) and vacuum cooking at 0.6 bar pressure at 85 °C and 0.2 bar pressure at 75 °C temperature was performed. These samples were compared with uncooked experimental samples. Sauce chemical evaluation showed better retention of vitamin C concentrations (per dry weight) for guelder rose variety ‘Krasnaya Grozdj’ sauces cooked at 0.2 bar pressure, compared to fresh samples. Samples that were prepared with vacuum cooking methods on average showed higher total phenol concentration, antiradical activity and total anthocyanins concentration than in control samples cooked under atmospheric conditions. These observations were consistent with reports in the literature on better preservation of bioactive compounds in plant-based products that are cooked under vacuum heat treatment at lower temperatures.
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Happel-Parkins, Alison, Katharina Azim, Mary Neal, Keishana Barnes, and Edith Gnanadass. "Stories from the “Pressure Cooker”: U.S. Women Navigating Motherhood and Work During the COVID-19 Pandemic." American Journal of Qualitative Research 8, no. 2 (March 24, 2024): 1–20. http://dx.doi.org/10.29333/ajqr/14390.
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<i>The COVID-19 pandemic has highlighted and exacerbated the difficult juggling act women in the U.S. have to do between parenting their children and working outside the home. The pandemic has also led to a decline in maternal mental health, particularly among mothers with young children, mothers of color, and those with previous mental health issues. The authors noted these experiences in their own lives as mothers with children and observed them in the lives of the women around them. These observations informed the design of this narrative inquiry study, in which we used semi-structured interviews to explore mothers’ shifting ideas and experiences of mothering, work, and family life during a global pandemic. We used creative analytic practice (CAP) to compose reflexive researcher conversations around the interview data that enabled us to highlight nuances in the data, show more transparently our meaning-making, make visible our researcher subjectivities, show uncertainties about aspects of data interpretation, and create a more accessible data representation.</i>
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Fonseca, Cristina Farias da, Tânia Lúcia Montenegro Stamford, Samara Alvachian Cardoso Andrade, Evandro Leite de Souza, and Celiane Gomes Maia da Silva. "Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries." Food Science and Technology 33, no. 1 (March 5, 2013): 127–36. http://dx.doi.org/10.1590/s0101-20612013005000019.
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This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (CCPs) including the receiving and classification steps in the processing of frozen lobster and frozen lobster tails, and an additional critical control point (CCP) was detected during the cooking step of processing of the whole frozen cooked lobster. The proper implementation of the Hazard Analysis Critical Control Point (HACCP) plan in the lobster processing industries studied proved to be the safest and most cost-effective method to monitor each critical control point (CCP) hazards.
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Yaowita, Irvan, and Akhmad Budi. "Rancang Bangun Sistem Informasi Katering Berbasis Web Menggunakan Code Igniter." Jurnal Informatika dan Bisnis 13, no. 1 (July 22, 2024): 72–83. http://dx.doi.org/10.46806/jib.v13i1.1198.
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One of the basic human needs is food for consumption. The food consumed can be divided into 2 types, firstly is food that must be cooked and secondly is food that can be consumed directly without cooking. Families can get cooked food by cooking the desired food themselves. Apart from that, cooked food can also be obtained by buying food in canteens, cafetaria, restaurants or catering. Food obtained from canteens, cafetaria and restaurants is generally obtained by purchasing directly on site. Meanwhile, food obtained from catering is generally obtained by ordering a menu from the catering business. The ordered menu can be a single menu or a package menu. Mentari Catering aims to optimize the use of information technology so that customers have the freedom to order the food offered. The aim of this research is to build a web site-based information system to manage orders from Mentari catering customers. The system development method used in this research is the waterfall model. In this research too, CodeIgniter is used to create web applications quickly and easily. The result of this research is a website-based system to make it easier for catering customers to order both package menus and single menus. Apart from that, customers can also provide testimonials about the food menu and services provided. Testimonials can be a consideration for potential customers who want to order.
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Nigudkar, Madhuri. "Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations." Current Research in Nutrition and Food Science Journal 2, no. 2 (August 13, 2014): 73–83. http://dx.doi.org/10.12944/crnfsj.2.2.03.
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Resistant Starch, an important component of the diet, shows the potential health benefits against lifestyle diseases and many other health conditions. Resistant Starch (RS) refers to the portion of starch and starch products that resist digestion as it passes through the gastrointestinal tract, gets fermented in the colon by colonic microflora and produces short chain fatty acids which directly or indirectly help in preventing and/or controlling many diseases.Since the main sources of RS in the Indian diet are starchy foods like varieties of cereals, cereal products, roots and tubers, raw and processed legumes etc.it becomes important to determine the RS content of typical traditional Indian starchy cereal and legume preparations.Therefore the aim of this research was to estimate the RS content of selected, routinely consumed Indian food preparations and to determine the change in RS content of cereal and pulse preparations on cooking and on storage. RS content was estimated for two varieties of rice and four rice preparations, whole and refined wheat flour and four preparations made using these flours, legumes like whole moong, Kabuli chhana, Chana flour and preparations made using them. Five of these preparations were also analyzed for their RS content after an overnight storage in the refrigerator, to understand the effect of storage on their RS content.Amount of RS was estimated using the procedure given by Parchure and Kulkarni. RS content in freshly cooked preparations was compared with RS content in equivalent amount of raw ingredients. RS content of freshly cooked preparations was also compared with RS in equivalent amount of cooked and stored samples. Comparison of means was done using paired t test. One-way ANOVA was also used to compare RS content of freshly cooked rice preparations, wheat preparations and legume preparations. P ≤ 0.05 was considered statistically significant.The RS content of raw food samples ranged from as low as 0.50g% in whole wheat flour to 27.67g% in Kolam rice. The two varieties of rice, Basmati and Kolam contained 20.22g% and 27.67g% RS respectively whereas Whole wheat flour and Refined wheat flour contained 0.50g% and 0.65g% RS respectively. The RS in raw legumes was 1.93g%, 1.98g% and 4.52g% in Kabuli Chana, Chana flour and Whole Moongrespectively.Among four freshly cooked rice preparations RS varied from 0.46g% in cooked Kolam to 0.78g% in Khichdi. Among four wheat preparations (freshly cooked) RS content varied from 0.47g% in Puri to 0.61g% (food as eaten) in paratha. Chapatti and Bhatura contained 0.49g% and 0.54g% RS (food as eaten) respectively.RS in legume preparations ranged from 0.09g% in freshly cooked Pithle to 2.38g% in cooked Chole. The RS values for germinated Moong, MoongUsal, and soaked Kabuli chana were 0.79g%, 0.87g% and 0.73g% (food as eaten) respectively.In case of rice preparations RS content was significantly lower in all the four freshly cooked rice products as compared to RS in equivalent amount of raw rice. All freshly cooked wheat products showed increase in RS content after cooking as compared to their corresponding raw equivalents. Except for Bhatura, in which the increase was not significant, in the rest of wheat preparations the increase was statistically significant. In case of processed or cooked legume preparations, except for chole, significantly lower RS was found in all preparations as compared to their raw equivalent quantities.In all the preparations that were subjected to storage, RS content increased after an overnight storage. A significant increase was seen in pressure cooked and stored Kolam Rice.Comparison among freshly cooked rice preparations showed that Khichdi contained significantly higher amount of RS as compared to other rice preparations, whereasamong freshly made wheat preparations, highest RS content was observed in Paratha. The RS value for Paratha was significantly higher than chapatti and puri. Among legume preparations Chhole had significantly higher RS content than moong usal or pithle. To conclude, the findings of this research show that Resistant Starch content of food preparation is influenced by many factors such as cooking method, processing technique, storage. Considering that Indians consume a vast variety of starchy preparations, further research in this direction is needed, to create a complete database of Resistant Starch content of Indian starchy preparations, that are made using different cooking and processing techniques and stored under varied conditions.
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Kuznetsova, T. G., A. A. Lazarev, O. K. Derevitzkaya, and N. E. Soldatova. "The method of sensory evaluation of cooked sausage using a reference profile." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012123. http://dx.doi.org/10.1088/1755-1315/1052/1/012123.
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Abstract The use of a food profile-descriptors method is promising for the sensory evaluation of specialized products with defined composition and standardized nutritional value. More than 100 enterprises in the Russian Federation produce the sausage for children’s nutrition (i.e. “For babies”) in accordance with GOST 31498-2012 requirements, whose sausage differs in sensory parameters from enterprise to enterprise. The aim of the work is to create a reference sensory profile of the cooked sausage for children’s nutrition. We used 5 samples of cooked sausages for children’s nutrition as an objects of research. These sausages were produced in accordance with GOST 31498-2018 in various regions of the Russian Federation. The samples were exposed to sensory (organoleptic) evaluation according to the method of scoring (GOST 9959-2015) and the profiling method. The descriptors dictionary was developed in accordance with the requirements of GOST 33609-2015. In order to assess the intensity of descriptors, a 10-point linear structured scale was used. Using the dictionary of descriptors, a reference sensory profile of the cooked sausage for children’s nutrition was developed. The developed reference profile contains a set of key descriptive parameters and characteristics that represent the referenced sensory properties of the food product and their intensity. The profile included 21 descriptors, for each of which a range of permissible deviations in intensity was defined. These measures enable to objectify the results of sausages evaluation and, comparing their sensory parameters, to improve the sensory properties of the food.
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Strojnik, Marija, Beethoven Bravo-Medina, Anuar Beltran-Gonzalez, and Yaujen Wang. "Off-Axis Three-Mirror Optical System Designs: From Cooke’s Triplet to Remote Sensing and Surveying Instruments." Applied Sciences 13, no. 15 (August 1, 2023): 8866. http://dx.doi.org/10.3390/app13158866.
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The off-axis three-mirror optical system is derived from the classical Cooke triplet or a derivative of the inverse-telephoto lens. By properly arranging an internal reimaging mechanism or altering the location of the optical stop, one can create different versions of three-mirror optical systems. They include very compact configurations and wide field-of-view imagers. Insights into the optical design process, manufacturing, stray light management, and remote sensing applications are presented.
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Kalibekkyzy, Z., O. Neverova, M. Rebezov, N. Fedoseeva, and N. Vasilievich. "Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study." IOP Conference Series: Earth and Environmental Science 1242, no. 1 (September 1, 2023): 012026. http://dx.doi.org/10.1088/1755-1315/1242/1/012026.
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Abstract This study investigates the implications of utilizing a combination of mutton and poultry meat for cooked sausage production, with an emphasis on understanding changes in chemical composition and textural properties. Utilizing a systematic approach, four experimental variants were developed, progressively incorporating up to 30% poultry meat as a replacement for mutton. A comprehensive chemical analysis revealed an increase in the water-binding capacity, a notable decrease in fat content, and a slight increase in ash content (P<0.05 for both changes). In contrast, textural assessment showed no significant variations across the samples. The blending of mutton and poultry meat demonstrated an enhancement of organoleptic properties, inclusive of flavor, aroma, juiciness, and tenderness of the final product, without compromising the textural characteristics. The results of this study underline the potential benefits of integrating mutton and poultry in cooked sausage production, suggesting a novel pathway to create a nutritious, tasty, and high-quality product. The findings possess implications for the meat industry, providing scientific backing for the inclusion of diverse meats for an optimized product formulation.
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Masruroh, A. Isatul, Sorikhi ., and Achmad Syauqi. "KLASIFIKASI TINGKAT KEMATANGAN BUAH PEPAYA CALIFORNIA DALAM RUANG WARNA HSV (HUE SATURATION VALUE) DENGAN ALGORITMA K-NEAREST NEIGHBORS." Jurnal Informatika dan Riset 1, no. 1 (March 6, 2023): 9–14. http://dx.doi.org/10.36308/iris.v1i1.470.
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Papaya fruit is in great demand by people at home and abroad, thus proving that this one agricultural product has become a global need that is in great demand and sought after. To determine the papaya harvest based on the color of the fruit skin, the ripeness of the papaya starts from unripe, unripe (half-ripe) and overripe so that the researchers put forward an idea to answer the problem in determining the ripeness of papaya fruit, which is mostly done manually, still has some weaknesses and requires the process is quite long, has low accuracy and is inconsistent. Based on these problems, a system was created to classify the ripeness level of papaya by utilizing the HSV color features using the K-Nearest Neighbor (K-NN) algorithm. This classification uses image processing by utilizing MATLAB software to create a classification system with three classification classes, namely raw, half cooked and cooked. The classification generated using the K-Nearest Neighbor (K-NN) algorithm shows an accuracy of 86.6667%.
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Pachón, Helena, Rebecca J. Stoltzfus, and Raymond P. Glahn. "Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal–meat product combinations in an in vitro digestion/Caco-2 cell model." British Journal of Nutrition 101, no. 6 (August 28, 2008): 816–21. http://dx.doi.org/10.1017/s000711450805558x.
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The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P < 0·05). Smaller liver particles (blended for 360 s or lyophilized) significantly enhanced iron uptake compared to liver blended for 60 s (P < 0·001) in the liver–flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0·03) in the liver–flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals.
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Adhikari, Deepak. "Saturday Diary: Far from Nepal, Pittsburgh Felt Like Home." Journal of International Students 1, no. 2 (July 1, 2011): 35. http://dx.doi.org/10.32674/jis.v1i2.549.
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When I arrived in Pittsburgh in the end of March, I got a new address: 10 Allegheny Center, Apt. 115. Here, on the North Side of this bustling city, I sought to create a home away from home. A framed picture of Pittsburgh at night adorned the most expansive white wall, but I wanted to make my Allegheny Center apartment Nepali, too. I hung posters from Nepal--of Kumari, a living goddess; of Swayambhu, a Buddhist temple in Kathmandu; of Nyatapola, a temple in the ancient city of Bhaktapur. I uploaded Nepali songs to my laptop and hummed them as I cooked Nepali food.
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Muldabekova, Bayan, Galiya Zhazykbayeva, Pernekul Maliktayeva, Raushan Izteliyeva, and Liliya Alashbayeva. "Preparation and examination of the quality of gingerbread made with composite flour and sugar beet." Potravinarstvo Slovak Journal of Food Sciences 17 (June 8, 2023): 514–28. http://dx.doi.org/10.5219/1880.
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The production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g of sugar in the recipe was replaced by beet powder. A fully factorial experimental design was created to perform the work. According to this plan, control and 8 research samples of gingerbread were cooked and prepared. Organoleptic and physicochemical analysis of these finished products was performed. Sample No. 6, the sample with 5% chickpea flour, 10% bean flour, and 30 g of sugar beet powder, had the best organoleptic indicators. It is evenly light golden in colour, smooth in shape, undamaged, and well cooked. The taste and smell are sweet and are not inferior to the control sample in all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, and microbiological indicators were determined from the physicochemical parameters. Analysing the research results, gingerbread product No. 6 was the optimal regimen, because it contained a high amount of mineral elements and vitamins, and no toxic elements or microbiological indicators were found. In addition, the density and water absorption were relatively close to the control sample.
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Ammouche, Zahia, Khadidja Mahdi, Agrane-Sayah Siham, Nacera Boutera, Abdelkader Cherief, and Fateh Mimeche. "Valorisation of certain cultivated legumes using recent biotechnological approaches for the elaboration of new gluten-free products in Algeria." Brazilian Applied Science Review 8, no. 1 (March 27, 2024): e68405. http://dx.doi.org/10.34115/basrv8n1-011.
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The aim of this study was to develop gluten-free food products, a biscuit (cookies) and a pasta (couscous) based on chickpea flour and fava bean flour, in order to improve and diversify food products for Algerian coeliac patients. The choice of raw material was based partly on the nutritional richness of these varieties, especially in terms of proteins and the balance of their amino acid profiles, and partly on their availability and low cost.The physico-chemical analyses carried out show that the raw materials and finished products produced are of good quality. The sensory analysis carried out shows that the cooked biscuits and couscous made are well appreciated by tasters and have better organoleptic characteristics. However, these results remain preliminary and should be followed up with further work to create a formula that meets the requirements of coeliac patients.
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Onate Perpignan, Yuneidys Mariet, and Claudia Patricia Lemos Orjuela. "Physicochemical and technological characterization of ten potato varieties from the Pantano de Arce region." Journal of Microbiology & Experimentation 11, no. 4 (October 25, 2023): 107–13. http://dx.doi.org/10.15406/jmen.2023.11.00397.
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Currently there is very little information about the potato varieties that are grown in the department of Cundinamarca so through this study we seek to identify physico-chemically ten varieties of potato that grow organically in the municipality of Subachoque (Colombia) by the Association of Agroecological Producers (ASOARCE) and from the physical-chemical characterization identify technologically what could be the use for the development of food products, in this way the raw material that is not marketed, be processed and offered in different presentations at the local and national level The aim of this research project was therefore to carry out the physicochemical characterization of ten varieties of potatoes that are organically grown in the region and to determine their technological use. The results obtained as physicochemical analyses were: a content of 32% of dry matter in the star variety of the Andes morado observing that it is within the ranges established according to several sources consulted. With regard to the percentage of moisture varieties of potatoes that were found within the established parameters the single Ica poppy (78%), creole variety Colombia (79%) and black creole (80%). As for the determination of the percentage of reducing sugars the varieties that comply with the established were the flag pepper and the yellow trumpet with a 30%, followed by the single Ica pepper (24%). On the other hand, as far as starch content is concerned, ICA single pepper (15.3%), top pepper (15.9%) and shungo puca (20.6%) were found within the established parameters. Regarding the protein content of the fresh tuber, the top poppy variety (3%), followed by the single poppy Ica, brown Andes star and yellow trumpet with a 2% meet the established parameters. It was also determined that according to the requirements of the food industry these potato varieties are potential for their processing in the frying, pre-cooked, dehydrated and starch extraction industries, among others.
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SMITH-SIMPSON, SARAH, and DONALD W. SCHAFFNER. "Development of a Model To Predict Growth of Clostridium perfringens in Cooked Beef during Cooling." Journal of Food Protection 68, no. 2 (February 1, 2005): 336–41. http://dx.doi.org/10.4315/0362-028x-68.2.336.
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The objective of this work was to develop a new model to predict the growth of Clostridium perfringens in cooked meat during cooling. All data were collected under changing temperature conditions. Individual growth curves were fit using DMFit. Germination outgrowth and lag (GOL) time was modeled versus temperature at the end of GOL using conservative assumptions. Each growth curve was used to estimate a series of exponential growth rates at a series of temperatures. The square-root model was used to describe the relationship between the square root of the average exponential growth rate and effective temperature. Predictions from the new model were in close agreement with the data used to create the model. When predictions from the model were compared with new observations, fail-dangerous predictions were made a majority of the time. When GOL time was predicted exactly, many fail-dangerous predictions shifted toward the fail-safe direction. Two important facts regarding C. perfringens should impact future modeling research with this organism and may have broader food safety policy implications: (i) the normal variability in the response of the organism from replicate to replicate may be quite large (1 log CFU) and may exceed the current U.S. Food Safety Inspection Service performance standard, and (ii) the accuracy of the GOL time model has a profound influence upon the overall prediction, with small differences in GOL time prediction (~1 h) having a very large effect on the predicted final concentration of C. perfringens.
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Cattaneo, Simone. "A taula amb Pellegrino Artusi i Josep Pla: l’art de fer país a Itàlia i a Catalunya amb el que hem menjat." SCRIPTA. Revista Internacional de Literatura i Cultura Medieval i Moderna 22, no. 22 (December 3, 2023): 288. http://dx.doi.org/10.7203/scripta.22.27831.
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Resum: L’objectiu de l’article és mostrar com l’italià Pellegrino Artusi (Forlimpopoli, 1820-Florència, 1911) i el català Josep Pla (Palafrugell, 1897-Llofriu, 1981) –en uns períodes de transició política, social i cultural als respectius països– aprofitaren la cuina en els llibres La scienza in cucina e l’arte di mangiar bene (1891) i El que hem menjat (1972) per enfortir un sentiment individual i col·lectiu d’arrelament territorial, contribuint a forjar unes idees més cohesionades d’Itàlia i de Catalunya. Es tracta d’una tasca que ambdós dugueren a terme, per una banda, aferrant-se a unes tradicions gastronòmiques que calia recollir i fixar perquè no acabessin esborrades per les xacres de la modernitat i, per l’altra, plasmant un estil amè i una llengua moderna, assequibles per a un públic nombrós, que fossin un model de referència tant a l’àmbit culinari com a la vida quotidiana. Paraules clau: cuina, receptaris, identitat nacional, Pellegrino Artusi, Josep PlaAbstract: The purpose of this article is to show how the Italian Pellegrino Artusi (Forlimpopoli, 1820-Florence, 1911) and the Catalan Josep Pla (Palafrugell, 1897-Llofriu, 1981) used the art of cooking in their books La scienza in cucina e l’arte di mangiar bene (1891) and El que hem menjat (1972) to create a stronger sense of belonging and a more consistent idea of Italy and Catalonia in the population of their respective countries during some periods of political, social and cultural transition. On the one hand, they succeeded in doing it by recollecting and fixing a lot of gastronomic traditions to avoid their disappearance. On the other, they forged an enjoyable style and a modern language that reached a larger public and could be employed not only in the culinary field but also in everyday life. Keywords: cooking, cookery books, national identity, Pellegrino Artusi, Josep Pla
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Ball, Jase J., Ross P. Wyatt, Barry D. Lambert, Hunter R. Smith, Tristan M. Reyes, and Jason T. Sawyer. "Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties." Foods 10, no. 9 (August 24, 2021): 1971. http://dx.doi.org/10.3390/foods10091971.
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Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined with one of three plant protein inclusion treatments: control, pea, oat, or rice, along with 5% textured vegetable protein (TVP) and 1.5% soy protein concentrate then formed into 226 g patties containing up to 10% plant-based proteins. Patties were analyzed for fresh and cooked characteristics throughout a 5- or 7-day retail display. The inclusion of plant-based proteins negatively affected the instrumental tenderness values which were greater (p < 0.01) in plant-inclusion patties compared to the control patties. The inclusion of plant proteins increased (p = 0.01) the cooking yield of patties compared to the control. Cooking time was longer (p = 0.04) for oat patties compared to the control patties. Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. Rice improved (p < 0.01) fresh a* values on day 5 of display compared to the control; whereas pea decreased (p = 0.04) values compared to the control. There was a treatment × day interaction (p < 0.01) on lipid oxidation values with a reduction in values on day 3 for all vegetable proteins compared to the control and on day 7 lipid oxidation was reduced (p ≤ 0.03) for oat patties.
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Axwesso, Witness John, Israel Paul Nyarubeli, Gloria Sakwari, Magne Bråtveit, Bente Elisabeth Moen, and Simon Hendry Mamuya. "O-380 HIGH NOISE EXPOSURE LEVEL AMONG METAL WORKERS IN SMALL SCALE INDUSTRIES IN DAR ES SALAAM, TANZANIA." Occupational Medicine 74, Supplement_1 (July 1, 2024): 0. http://dx.doi.org/10.1093/occmed/kqae023.1364.
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Abstract Introduction Metal workers in small scale industries are involved in different metal fabrications activities using scraps and metals. They produce metal products such as pans, basins, spoons, boards, boxes, cookers, baking items and spoons. These metal fabrication activities produce noise. Noise is unwanted, unpleasant and louder sound which results in adverse health effects. Loud intensity and repeated long term exposure of noise may cause hearing loss among metal workers.The aim of this study was to determine noise exposure level and create a basis for improving adverse health effects related to the noise levels among metal workers in small scale industries in Dar es Salaam, Tanzania. Methods This was a cross-sectional study design, conducted among 66 metal workers from three small scale industrial workers in Dar es Salaam, Tanzania. Personal noise measurement was done using personal noise dosimeter (Brüel and Kjær type 4448) at average time of 7 hours and 48 minutes. Results and discussion The average equivalent noise level and peak noise level among metal workers in small scale industrial workers were 94.6dBA (S. D=5.5) and 138.8dBA (S. D= 4.4) respectively. The average equivalent noise level ranges from 90.7dBA to 99.3dBA and mean exposure level was significantly different among the small scale industries. Discussion and conclusion High noise levels were reported in this study and they were all above occupational exposure limit of 85dBA. Thus these workers may develop hearing loss and other health problems at this workplace.
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MYERS, MEGAN I., JOSEPH G. SEBRANEK, JAMES S. DICKSON, ANGELA M. SHAW, RODRIGO TARTÉ, KRISTIN R. ADAMS, and STEVE NEIBUHR. "Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats." Journal of Food Protection 79, no. 1 (January 1, 2016): 153–56. http://dx.doi.org/10.4315/0362-028x.jfp-15-301.
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ABSTRACT Increased popularity of natural and organic processed meats can be attributed to the growing consumer demand for preservative-free foods, including processed meats. To meet this consumer demand, meat processors have begun using celery juice concentrate in place of sodium nitrite to create products labeled as no-nitrate or no-nitrite-added meat products while maintaining the characteristics unique to conventionally cured processed meats. Because of flavor limitations, natural cures with celery concentrate typically provide lower ingoing nitrite concentrations for ready-to-eat processed meats than do conventional cures, which could allow for increased growth of pathogens, such as Clostridium perfringens, during cooked product cooling such as that required by the U.S. Department of Agriculture. The objective of this study was to investigate the implications associated with reduced nitrite concentrations for preventing C. perfringens outgrowth during a typical cooling cycle used for cooked products. Nitrite treatments of 0, 50, and 100 ppm were tested in a broth system inoculated with a three-strain C. perfringens cocktail and heated with a simulated product thermal process followed by a typical cooling-stabilization process. The nitrite concentration of 50 ppm was more effective for preventing C. perfringens outgrowth than was 0 ppm but was not as effective as 100 ppm. The interaction between nitrite and temperature significantly affected (P < 0.05) C. perfringens outgrowth in both total population and number of vegetative cells. Both temperature and nitrite concentration significantly affected (P < 0.05) C. perfringens spore survival, but the interaction between nitrite and temperature did not have a significant effect (P > 0.05) on spore outgrowth. Results indicate that decreased nitrite concentrations (50 ppm) have increased potential for total C. perfringens population outgrowth during cooling and may require additional protective measures, such as faster chilling rates.
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Csadek, Isabella, Ute Vankat, Julia Schrei, Michelle Graf, Susanne Bauer, Brigitte Pilz, Karin Schwaiger, Frans J. M. Smulders, and Peter Paulsen. "Treatment of Ready-To-Eat Cooked Meat Products with Cold Atmospheric Plasma to Inactivate Listeria and Escherichia coli." Foods 12, no. 4 (February 4, 2023): 685. http://dx.doi.org/10.3390/foods12040685.
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Ready-to-eat meat products have been identified as a potential vehicle for Listeria monocytogenes. Postprocessing contamination (i.e., handling during portioning and packaging) can occur, and subsequent cold storage together with a demand for products with long shelf life can create a hazardous scenario. Good hygienic practice is augmented by intervention measures in controlling post-processing contamination. Among these interventions, the application of ‘cold atmospheric plasma’ (CAP) has gained interest. The reactive plasma species exert some antibacterial effect, but can also alter the food matrix. We studied the effect of CAP generated from air in a surface barrier discharge system (power densities 0.48 and 0.67 W/cm2) with an electrode-sample distance of 15 mm on sliced, cured, cooked ham and sausage (two brands each), veal pie, and calf liver pâté. Colour of samples was tested immediately before and after CAP exposure. CAP exposure for 5 min effectuated only minor colour changes (ΔE max. 2.7), due to a decrease in redness (a*), and in some cases, an increase in b*. A second set of samples was contaminated with Listeria (L.) monocytogenes, L. innocua and E. coli and then exposed to CAP for 5 min. In cooked cured meats, CAP was more effective in inactivating E. coli (1 to 3 log cycles) than Listeria (from 0.2 to max. 1.5 log cycles). In (non-cured) veal pie and calf liver pâté that had been stored 24 h after CAP exposure, numbers of E. coli were not significantly reduced. Levels of Listeria were significantly reduced in veal pie that had been stored for 24 h (at a level of ca. 0.5 log cycles), but not in calf liver pâté. Antibacterial activity differed between but also within sample types, which requires further studies.
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Merezhko, O. E., M. A. Tikhonova, and A. I. Lokhova. "ASSESSMENT OF INTRODUCED APPLE VARIETIES BY SCAB AFFECTION (VENTURIA INAEQUALIS (COOKE) G. WINTER)." Pomiculture and small fruits culture in Russia 66, no. 1 (September 24, 2021): 66–72. http://dx.doi.org/10.31676/2073-4948-2021-66-66-72.
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The article presents data on the identifying of apple varieties resistant to scab for their further use in breeding. The research was carried out on the basis of the Orenburg branch of the Federal Horticultural Research Center for Breeding, Agrotechnology and Nursery from 2010 to 2020 in the orchard established in 2004. The objects of research were introduced apple varieties and local hybrids. Scab (the causative agent is the marsupial mushroom Venturia inaequalis (Cooke) G. Winter) causes great damage to the apple tree. This disease affects the fruits and leaves, while dramatically reducing the apple productivity and marketability. According to the results of the studies, the greatest development of scab was observed in 2011, 2013 and 2016. In dry years (2010, 2012, 2014, 2015, 2017-2020 years) scab lesions were not observed. We have identified apple introduced varieties, which over the years of observation had a weak scab lesion and few spots on the apple leaves. In the control variant, in summer varieties in 2011, the scab on the leaves of the Serebryanoe kopytse variety was 0.9 points, all other studied varieties had a lower parameter. In autumn varieties, the varieties Sverdlovchanin and Gornist had the lowest parameter — 0.3-0.4 points, respectively, with a control parameter of 0.8 points (Prizemlennoye variety); in winter varieties, all the studied samples were lower than the control variant — 0.9 points. Weather conditions 2013 and 2016 also showed apple varieties less susceptible to scab in the conditions of the Orenburg region. As a result, we identified apple varieties that are weakly affected by scab: summer varieties — Letneye polosatoye, Mechtatel’nitsa, Solntsedar, Chudnoye; autumn varieties — resident of Sverdlovsk, Hornist; winter — Anis Sverdlovsky, Krasa Sverdlovsk, Persian. The obtained data can be used in breeding to create new apple varieties resistant to scab in the conditions of the Orenburg region.
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MANZIUK, E., T. SKRYPNYK, and M. HIRNYI. "DETERMINATION OF RECIPES CONSTITUENT ELEMENTS BASED ON IMAGE." Computer Systems and Information Technologies 1, no. 1 (September 2, 2020): 42–46. http://dx.doi.org/10.31891/csit-2020-1-5.
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Image recognition is used to retrieve, analyse, understand, and process images from the real world to convert them into digital information. In this area involved data mining, machine learning, pattern recognition, knowledge extension. Developments in the image recognition area have resulted in computers and smartphones becoming capable of mimicking human eyesight. Improved cameras in modern devices can take pictures of very high quality, and with the help of new software, they receive the necessary information and on the basis of the received data is processed images. However, food recognition challenges modern computer vision systems and needs to go beyond just an visible image. Compared to understanding the natural image, visual prediction of ingredients requires high-level solutions and previous knowledge. This creates additional problems, because food components have high variability between the class, when cooking, you have to convert components and the ingredients are often included in the cooked dish. The recognition system allows you to take a step toward understanding the food supply systems such as calorie score and create recipes. The recognition system can be used to address wider problems, such as the prediction of the image on the consistency of the folding elements.
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Bibik. "HELMINTHOZOONOSIS IN THE POPULATION IN THE KEMEROVO REGION – KUZBASS." THEORY AND PRACTICE OF PARASITIC DISEASE CONTROL, no. 23 (April 18, 2022): 92–96. http://dx.doi.org/10.31016/978-5-6046256-9-9.2022.23.92-96.
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Close ties between humans and agricultural, domestic, synanthropic animals and animals living in their natural habitat, which are reservoirs of zoonotic disease pathogens, represent a serious common problem for both veterinary and medical doctors. An analysis of the annual reports prepared by the Department of Rospotrebnadzor for the Kemerovo Region – Kuzbass shows that annually high rates of opisthorchiasis incidence are recorded in the region, which is explained by the proximity of some municipalities to the territory of the world's largest Ob-Irtysh focus of helminthiasis. In these territories, the incidence of opisthorchiasis can exceed the average regional indicator by 8 or more times. The large number of dogs and cats in settlements, as well as the high fertility of Toxocara, create the problem of toxocariasis in the region, and amateur fishing and hunting provided by law using prey for food contributes to the infection of the population with diphyllobothriasis and trichinosis. The reasons for the high registration of helminthozoonosis in the population of the region include: 1) a high number of domestic animals (dogs, cats); 2) food traditions to eat half-cooked fish and meat of wild animals; 3) close relationship of man with the natural environment.
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Ibsen, Daniel Borch, Lisbeth Mogensen, Milena Corredig, and Christina Catherine Dahm. "Legumes in a sustainable healthy diet: (How) to be or not to be, that is the question." International Journal of Food Design 7, no. 2 (November 1, 2022): 171–85. http://dx.doi.org/10.1386/ijfd_00044_3.
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One of the staple foods in a healthy and sustainable diet is legumes. As such, new dietary guidelines around the globe now include higher intakes of legumes. For example, the most recent Danish dietary guidelines recommend a daily intake of 100 g of cooked legumes. This is, however, far from current intakes. The question is then, how should legumes be (or not be) designed to enable this grand dietary transition necessary to contribute to current global sustainability goals? One option has been to produce legume-based meat alternatives. But is this the only way to go? In this opinion, we debate this solution. We outline the processing, health and climate aspect of legume product consumption and argue that we do not have the right information to be able to appropriately design future legume-based foods. We conclude that processing must be part of the solution as we also need to replace red meat with legumes and re-design traditional meals to include legumes or legume products. Finally, to create the necessary lasting impact for planetary and population health, further dimensions such as food culture, equitability and affordability should also be in focus.
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Patois, Céline, Yang Chen, Herbert L. Meiselman, Fiorenza Barraco, and Agnès Giboreau. "Designing food and meals for bone marrow transplant patients with compromised immunity." International Journal of Food Design 6, no. 1 (April 1, 2021): 27–51. http://dx.doi.org/10.1386/ijfd_00023_1.
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Immunocompromised post-bone marrow transplant patients must follow a restrictive diet after discharge to avoid microbiological risks in food. Despite the apparent health considerations, these restrictions can sometimes create confusion and apprehension during home meal preparation which has a negative impact on patients’ social dining experiences with families and friends and ultimately leads to adverse health effects such as appetite and weight loss. A user-friendly meal guidebook, specifically designed to fit patient’s needs, was developed to ensure a smooth transition from controlled hospital food to home-cooked meals without compromises in food safety and pleasure. With this guidebook, the objective of this uncommon collaboration between chefs and health professionals was to provide clear instructions to the patients on their diet and adapted recipes (six starters, eight main dishes and eight desserts) easy to do and share with the whole family. This design project represents a unique approach to addressing the food and nutrition needs of these transplant patients. Thus, this article presents an example of a multi-actor collaboration between health and culinary professionals who combined their expertise to help the patients feel less marginalized after their hospitalization and to support their recovery by providing adapted recipes that they can share with their family.
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Tobey, Lauren, Christine Mouzong, Joyce Angulo, Sally Bowman, and Melinda Manore. "How Low-Income Mothers Select and Adapt Recipes and Implications for Promoting Healthy Recipes Online." Nutrients 11, no. 2 (February 5, 2019): 339. http://dx.doi.org/10.3390/nu11020339.
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We describe a 5-year (2011–2015) qualitative evaluation to refine the content/delivery of the Food Hero social marketing campaign recipes to low-income mothers. Objectives were to: (1) identify characteristics looked for in recipes; (2) determine recipe sources; (3) understand motivation for seeking new recipes and recipe adaptations; and (4) identify recipe website characteristics users valued. Nine focus groups (n = 55) were conducted in Portland, Oregon. Participants (35–52 years) were primary caregivers for ≥ one child, the primary household food shoppers/preparers, enrolled in the Supplemental Nutrition Assistance Program (SNAP) and able to speak/read English. Participants reported having “go-to” family recipes and regularly searching online for new recipes, especially those using ingredients available/preferred by family members. Recipe websites with highest appeal were polished and engaging to mothers/children, offered user-ratings/comments and were reachable from search engines. Results identified key recommendations: (1) understand the target audience; (2) aim to add healthy/customizable recipes to family “go-to’ recipe rotations and understand the impact of generational influences (e.g. how mothers/grandmothers cooked) on family meals; and (3) create websites that meet target audience criteria. Seeking the target audience’s input about the content/delivery of recipes is an important formative step for obesity-prevention projects that include healthy recipes.
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Ferreira, Iasmin, Lia Vasconcelos, Ana Leite, Carmen Botella-Martínez, Etelvina Pereira, Javier Mateo, Seyedalireza Kasaiyan, and Alfredo Teixeira. "Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality." Biomolecules 12, no. 10 (October 3, 2022): 1416. http://dx.doi.org/10.3390/biom12101416.
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Diversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources to replace animal fat associated with the reduction of fat content are some of the methods used to obtain healthier meat products well recognized by consumers. In order to create a healthier product that can also be consumed in the Halal and Kosher consumer markets, an experimental study was developed to assess the effects of replacing the pork fat (4%) with the same amount of hydrogel emulsion incorporating olive oil or sunflower oil. Three burgers were randomly selected from each lot manufactured and analyzed in triplicate. Burgers were physicochemical analyzed for pH, water activity, composition, fatty acid profile, color, yield, texture, oxidative stability, and volatile compounds and compared according to the fat source. Burgers with hydrogel emulsions can be considered reduced-fat meat products with a healthier fatty acid profile than pork fat burgers. The use of hydrogel emulsions did not negatively affect the quality characteristics assessed in the product and improved the oxidative stability during the storage of cooked burgers. By the characteristics and formulations evaluated, the replacement of pork fat with olive oil hydrogel emulsion proved to be the most effective strategy for obtaining a healthier goat meat product.
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Singh, Simran, Vyoma Agarwal, Ravneet Chug, and Vaishali Jhinjha. "Food Handling and Personal Hygiene Practices among Momo Vendors in Jaipur City, Rajasthan." Asian Pacific Journal of Health Sciences 9, no. 4 (June 25, 2022): 220–24. http://dx.doi.org/10.21276/apjhs.2022.9.4s.42.
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Street food is ready to eat food, easily available, and offers a lot of varied choices, supporting different sections of society differently. Along with numerous benefits, street food poses a great threat to public health in which street food vendors are major culprits. Vendors are often less educated and do not follow proper hygiene and safety practices. The present study was conducted to assess the hygiene and food handling practices of 100 momo vendors from five street food vending hubs of Jaipur city and to create awareness regarding safe food handling practices. A pretested questionnaire was used to collect data from them. Almost all the vendors served food with bare hands and without wearing apron. Majority (65%) of vendors did not keep raw and cooked food separate and non-food items were stored along with food supplies. In 37% of vending sites, flies were seen harboring in the vicinity of the vending units. Presence of pests such as cockroaches, ants, and rats was observed around 18% vending outlets. Vendors often follow a low level of personal hygiene practices. There is a need to regulate these vendors with mandatory training and certification. Collective efforts of both vendors and official authorities are required to bring the changes.
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Ramos, Miriam, Rolys Bustillos, Salomón Ruiz, Tarsila Tuesta, Reynaldo Silva-Paz, and Oscar Jordán-Suárez. "Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)." Scientia Agropecuaria 14, no. 2 (July 10, 2023): 247–57. http://dx.doi.org/10.17268/sci.agropecu.2023.022.
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This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt, garlic, cumin and pepper. The fillets marinated in this mixture were cooked, and photographs were taken to determine their sensory profile using the Check All That Apply (CATA) method, as well as their appearance through both visual (n = 289) and virtual (n = 100) surveys. Similarity was found between the sensory attribute maps for frying, oven and grilling in both evaluation methods. Significant differences (p < 0.05) in proximal composition were observed between the cooking techniques studied because of their technological parameters. The methods with the best visual acceptability were frying and microwave, and they caused an increase in the peroxide index. The n-6/n-3 ratio for both techniques (3.62 and 2.05) was within the requirement, being higher in frying due to the predominance of Omega 6 fatty acids incorporated by the oil used. This study demonstrated that the Peruvian consumer prefers cooking techniques characterized by ease of preparation and marked the development of color and texture attributes.
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Mzini, Loraine Boitumelo Boitumelo. "Assessment of Higher Education Programmes for Enhancing the Postgraduate Community." International Journal of Social Science Research and Review 6, no. 12 (December 6, 2023): 35–53. http://dx.doi.org/10.47814/ijssrr.v6i12.1688.
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This article assesses the higher education research capacity building programmes designed to enhance the postgraduate community and scholarly publishing. Post-graduate studies are potential components for promoting knowledge, increasing institutional outputs. Post-graduate studies are likely to create research profile for students who seek future academic appointments. In spite of that higher institutions in low-income countries face serious challenges in building research capacity. This is compounded by local institutional competition for rankings and ratings. To some extent, investments in research usually take a long time before leading to demonstrable results. Yet again postgraduate students across disciplines feel pressure to publish their scholarship and remain unsure partly due to a lack of explicit training. Once more part of academic written output remains unpublished resulting to grey literature. Publishing requires a cocktail of skills in practical activities, and a broad awareness of theoretical/academic developments and trends. A large number of agencies evolved to offer programmes with the aim to expand research capacity in certain kinds of institutions. Institutions hold opposing mechanisms for supporting and sustaining research capacity among postgraduate students. A desk study approach is considered to collect data. Desktop study reviewed the key strategies, models for building postgraduate research capacity and programmes designed for increasing postgraduate scholarly publishing among the South African universities. The research reveals that the Cooke’s framework potentially offers a mechanism to contribute to the realisation of the research capacity building goals. A set of recommendations are offered for programme improvement.
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Kampuse, Solvita, Liene Ozola, Zanda Krūma, Dace Kļava, Ruta Galoburda, Evita Straumīte, and Inese Siksna. "Nutritional Composition of Plant-Based Texture: Modified Foods for Dysphagia Patients." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 76, no. 1 (February 1, 2022): 22–29. http://dx.doi.org/10.2478/prolas-2022-0004.
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Abstract There are approximately 590 million people in the world with swallowing disorders (dysphagia), who need texture-modified foods to ensure nutritional intake on a daily basis. The aim of this research was to create new texture-modified products and to evaluate their bioactive and mineral compound concentration. Nine new products (five desserts and four puree-soups) were developed from plant-based ingredients with addition of a source of protein, canola oil, ascorbic acid, and other ingredients. Obtained samples were vacuum-cooked, sterilised at 115 °C for 5 min and tested for their bioactive compound concentration (total carotene and phenol concentration, and ABTS and DPPH radical scavenging activity), and concentration of seven vitamins and thirteen minerals important in human nutrition. The obtained data showed that bioactive compound concentration varied from sample to sample, which was expected due to the varied ingredients of each product. Mineral compound concentration analysis showed low levels of iodine, molybdenum, and selenium. The vitamin analysis showed traces of vitamin D3 and low levels of B group vitamins. Overall, the analysed product composition indicated that the natural background of these products is insufficient for ensuring the human body with all of the necessary vitamins and minerals, and the best solution could be the supplementation of these products with complexes of vitamins and minerals.
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Mora, Eliana, and Carmen Andrés. "Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group." UNED Research Journal 7, no. 1 (June 5, 2015): 33–38. http://dx.doi.org/10.22458/urj.v7i1.859.
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the Pigeon Pea is a legume that has become an alternative food security crop, associated with improvement of the soil, fodder, green manure and the protection of hidric basins. It is rich in vitaminsand proteins and considered nutritious for animals and humans. Four pilot plant tests with Costa Rican beans were done to produce an acceptableformulation of the hamburger patty. We preliminarily found that 15% of texturized soy, less than 1% of salt and 2% of Binder 2.0 were enough to create an acceptable patty for the consumer. Afterwards, afocus group of 12 people found that: a) the product belongs in four trends: good taste, ecology friendly, convenient and multipurpose;b) the target market can be children as well as adults or people withspecial needs (cholesterol, high blood pressure, diabetes); c) the sensorial descriptors were: healthy, non artificial flavors, with non transgenicsoy, with spices (like garlic, onion, basil and rosemary), biodegradable packaging material, transparent lid, and red and yellow or green andorange packaging material; d) can be sold in macrobiotics shops, supermarkets, restaurants and school cafeterias; e) presentation can be 4to 12 units with flavors like asparagus, mixed vegetables, palmetto and spinach. All participants reported good flavor, intermediate texture (rejectedby most), and good color and appearance (cooked and frozen). With additional study, the product can be sold commercially.
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Ulyanovskaya, Elena, Sergey Stcheglov, Evgenia Belenko, and Ilnur Balapanov. "Mobilization of genetic diversity of the genus Malus on the basis of information technologies for the breeding of varieties with complex resistance to fungal pathogens." BIO Web of Conferences 34 (2021): 02003. http://dx.doi.org/10.1051/bioconf/20213402003.
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Breeding renewal of the southern assortment of apple trees for the Russian fruit growing industry based on the accelerated process of creating domestic genotypes with a complex increased resistance to the main fungal pathogens of the culture (Venturia inaequalis (Cooke) Wint., Podosphaera leucotricha (Ell. & Ev.) E.S. Salmon, Phyllosticta mali Pr. et. Del., Phyllosticta briardi Sacc.) is due to the systematic use of modern methods, innovative breeding techniques and improved techniques. The purpose of the study is to develop and create a database of representatives of the genus Malus Mill., which is promising for use in the production and accelerated breeding of new domestic genetic resources for the southern region of Russia. During the research work, Russian modern and generally accepted programs and methods of breeding, variety study for fruit plants were used. The formed database “Main economically valuable, morphological and molecular-genetic characters of representatives of the genus Malus Mill. with resistance to the main fungal pathogens in the south of Russia”; filed an application for its patent. Using the data of the obtained information system will significantly speed up the solution of practical selection problems and reduce the costs of organizing the breeding process.
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Jones, J. D. G., G. Bishop, B. Carroll, M. Dickinson, J. English, K. Harrison, D. Jones, S. Scofield, and C. M. Thomas. "Prospects for establishing a tomato gene tagging system using the maize transposon Activator (Ac)." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 99, no. 3-4 (1992): 107–19. http://dx.doi.org/10.1017/s0269727000005534.
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SynopsisIn tomato (Lycopersicon esculentum Mill.), extensive variation can be observed in genes conditioning many plant functions including disease resistance, plant development, and fruit, leaf and hypocotyl pigmentation. Genes exist that confer resistance to viruses, nematodes, bacteria and fungi. There is great value in developing a facile system for isolating such genes, and we are attempting to create a tomato gene isolation system based on insertional mutagenesis with the maize transposon Ac. Our chosen target genes (Cf-2, Cf-4, Cf-5 and Cf-9) confer resistance to specific races of the fungus Cladosporium fulvum Cooke, the causal agent of leaf mould. We have used classical and molecular techniques to map three of these genes, correcting errors in previous reports. Ac-carrying T-DNA constructs have been developed to facilitate monitoring of Ac activity in tomato, where Ac is extremely active. These constructs have been used in plant transformation experiments, and over 100 tomato lines carrying Ac have been created. More than 20 T-DNAs carrying Ac have been localised on the tomato genetic map by testing linkage to RFLP loci. This was carried out to exploit the preference of Ac for transposition to linked sites in our tagging strategy.
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Prakoso, Fauzi Atsani Harits, Rossi Indiarto, and Gemilang Lara Utama. "Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging." Polymers 15, no. 13 (June 24, 2023): 2800. http://dx.doi.org/10.3390/polym15132800.
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According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another’s properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.
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Kurniawan, Dodi, Walid Musthafa Sembiring, and Nina Angelia. "Peran Pemerintah Desa Sirambas Kabupaten Mandailing Natal Dalam Meningkatkan Perekonomian Masyarakat Dari Objek Wisata Sampuraga." Jurnal Ilmiah Administrasi Publik dan Pemerintahan (JIAPP) 2, no. 1 (September 19, 2023): 47–54. http://dx.doi.org/10.31289/jiaap.v2i1.2200.
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Sirambas Village is located in Panyabungan Barat Subdistrict, Mandailing Natal Regency, known for its Sampuraga tourist attraction. Within the Sampuraga tourist site, there are intriguing features such as the famous Sampuraga hot springs, which have gained legendary status and recognition in various countries. There are several hot spring spots where corn and eggs can be boiled until cooked, and stone therapy that releases steam from the pores of the stones, claimed to eliminate viruses from the body. This presents a significant opportunity for the government of Sirambas Village to create employment opportunities for the local community through the Sampuraga tourist attraction. The focus of this research is the village government's role and involvement in this context. The author utilizes the role theory by Santosa, Arimbi, and Horoepoetri, which encompasses policies, strategies, and communication, to assess the extent of the government's role in improving the local community's economy through the Sampuraga tourist attraction in Sirambas Village, Mandailing Natal Regency. The research adopts a qualitative descriptive method, employing techniques such as interviews, observations, and documentation. The findings reveal that the government of Sirambas Village, Mandailing Natal Regency, carries out various activities, including socializing with the local community and the tourism department, encouraging residents to establish businesses, managing parking areas, and maintaining cleanliness in the Sampuraga tourist site. However, there are hindering factors, such as limited human resources and a low level of community involvement.
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Kuzembayeva, G. K., K. Kuzembayev, D. A. Tlevlessova, Zh S. Nabiyeva, and B. M. Kulushtayeva. "OPTIMISATION OF MOGAR GRAIN COOKING METHOD FOR PRODUCTION OF FOOD CONCENTRATE «TALCAN»." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 173–83. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-22.
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The possibility of using mogar grain for the production of food concentrates based on the traditional national dish "Talkan" is considered. "Talkan" is a national food concentrate that has been used for centuries as a staple food for long-distance trekking by representatives of various cultures. Traditionally, talkan is prepared from various cereals, especially millet, wheat and barley. Adding boiling water and butter makes a hearty porridge, and adding butter and sugar makes a delicious dessert.The difficulty lies in the careful handling and preparation of the mogar grain. When cooked intensively, the grain can easily overcook, resulting in all the valuable nutrients being leached into the broth. In addition, improperly prepared mogar can burn during further roasting. To determine the optimal parameters of mogar hydrothermal treatment and to create a high-quality food concentrate based on the national dish "Talkan", a complex experiment was conducted using modern methods of experiment planning.The experiment tested a number of variables including temperature limits and duration of cooking, as well as temperature, duration and intensity of stirring during drying and roasting of mogar. The study showed that the most favourable conditions for mogar grain include cooking at an initial temperature of 15-20 °C for about 60 minutes, gradually reaching 100°C.The established methods of hydrothermal treatment served as a basis for the development of specialised equipment for the preparation of mogar grain to produce tulkan.
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AlAfnan, Mohammad Awad. "The influences of corporate cultures on business communication: An ethnographic and textual analysis." Journal of Governance and Regulation 10, no. 2 (2021): 34–43. http://dx.doi.org/10.22495/jgrv10i2art3.
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It is proven that corporate cultures have a great impact on productivity, job satisfaction, and turnover. This study, through ethnographic and textual analysis, aims to investigate the influences of corporate/organizational cultures (Cooke & Szumal, 1993) on management and business communication. To form a comprehensive, holistic, and in-depth understanding of the organizational culture and its direct and indirect effects on professional communication in the workplace, participant observations were conducted, interviews were carried out and interorganizational and intraorganizational textual data was collected from an educational institute. The ethnographic and textual analysis revealed that the act of adaptiveness to the organizational culture shaped the communicative practices, the linguistic structures, and the behavioral norms of the place discourse community. As the employees were bound by the rules and regulations, they made direct and indirect references to the policies using referential intertextuality, functional intertextuality, and conventional formulaic expressions. As the employees were also bound to be supportive, friendly, and respectful, they strived to use proper opening and closing markers, positive and negative politeness, and affiliative humour to create a positive environment and reduce stress. Employees also used ellipsis, substitutions, hedges, and emoticons to mark excitement in conversations and writing. The study revealed that organizational cultures influence business communication through shaping the “I think”, “I feel”, and “I act” attitudes in different situations.
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LAINE, ELLEN SWANSON, JONI M. SCHEFTEL, DAVID J. BOXRUD, KEVIN J. VOUGHT, RICHARD N. DANILA, KEVIN M. ELFERING, and KIRK E. SMITH. "Outbreak of Escherichia coli O157:H7 Infections Associated with Nonintact Blade-Tenderized Frozen Steaks Sold by Door-to-Door Vendors." Journal of Food Protection 68, no. 6 (June 1, 2005): 1198–202. http://dx.doi.org/10.4315/0362-028x-68.6.1198.
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Steaks have not been recognized as an important vehicle of Escherichia coli O157:H7 infection. During 11 to 27 June 2003, the Minnesota Department of Health (MDH) identified four O157 infection cases with the same pulsed-field gel electrophoresis (PFGE) subtype. All four case patients consumed brand A vacuum packed frozen steaks sold by door-to-door vendors. The steaks were blade tenderized and injected with marinade (i.e., nonintact). Information from single case patients in Michigan and Kansas identified through PulseNet confirmed the outbreak. The MDH issued a press release on 27 June to warn consumers, prompting a nationwide recall of 739,000 lb (335,506 kg) of frozen beef products. The outbreak resulted in six culture-confirmed cases (including one with hemolytic uremic syndrome) and two probable cases in Minnesota and single confirmed cases in four other states. The outbreak PFGE subtype of O157 was isolated from unopened brand A bacon-wrapped fillets from five affected Minnesota households. A fillet from one affected household was partially cooked in the laboratory, and the same O157 subtype was isolated from the uncooked interior. The tenderizing and injection processes likely transferred O157 from the surface to the interior of the steaks. These processing methods create new challenges for prevention of O157 infection. Food regulatory officials should reevaluate safety issues presented by nonintact steak products, such as microbiologic hazards of processing methods, possible labeling to distinguish intact from nonintact steaks, and education of the public and commercial food establishments on the increased risk associated with undercooked nonintact steaks. Information on single cases of O157 infection in individual states identified through PulseNet can be critical in solving multistate outbreaks in a timely manner.
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Ari Kadi, Dian Citaningtyas, Rizal Ula Ananta Fauzi, Kamal Ali Riziq, Aji Pamungkas, and Selly Andan Ria Rossanto. "Inovasi Strategi Pemasaran Sentra Industri Brem Madiun Dalam Menghadapi Persaingan di Masa Pandemi Covid 19." Indonesia Berdaya 2, no. 2 (July 5, 2021): 87–95. http://dx.doi.org/10.47679/ib.202161.
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In the economy, the industrial sector has the most important role in our country. The existence of an industry can increase regional income and can create jobs. One of the industrial centres in Madiun is the industrial centre for making Brem, who does not know this particular dish. Brem is processed by fermentation of cooked glutinous rice and mixed with yeast which helps to produce a tape which then takes the water to make a brem. In the village of Bwisata Kec. Wonoasri Madiun is one of the centres in making the brem, one of which is Brem Candi Mas. And we make observations there. This program aims to add insight into MSMEs in Madiun Regency, especially in the Brem Candi Mas UMKM Center, increase sales and income so that they can survive the economic crisis caused by the Covid 19 pandemic, and create new marketing strategies. This service activity is assisted by students as entrepreneurial knowledge. The innovation made is helping the digital marketing process, namely through social media such as Instagram, Facebook, and we have created a website so that the current marketing process does not only depend on manual marketing from store to store but is more effective with online marketing. Abstrak. Dalam perekonomian sektor industri mempunyai peranan yang paling penting di negara kita ini. Keberadaan sebuah industri dapat meningkatkan suatu pendapatan daerah dan dapat membuka lapangan pekerjaan. Salah satu sentra industri yang berada di madiun adalah sentra industri pembuatan brem, siapa yang tidak mengenal panganan khas yang satu ini. Brem merupakan olahan dengan cara fermentasi beras ketan yang dimasak dan dalam pembuatannya di campur dengan ragi yang membantu agar menghasilakan sebuah tape yang selanjutnya diambil air nya untuk dijadikan sebuah brem. Di Desa Bancong Kec. Wonoasri Madiun adalah salah satu sentra dalam pembuatan brem tersebut, salah satunya adalah brem candi mas. Dan kita melakukan observasi disana. Progam ini bertujuan untuk menambah wawasan tentang UMKM di kabuoaten madiun khusunya di Centra UMKM Brem Candi Mas ini,meningkatkan penjualan dan pendapatan agar tetap bisa bertahan dalam krisis ekonomi akibat dari pandemi Covid 19,serta membuat strategi pemasaran yang baru. Kegiatan pengabdian ini dibantu oleh para mahasiswa sebagai pengetahuan berwirausaha. Inovasi yang dilakukan adalah membantu proses pemasaran digital yaitu melalui media sosial seperti instagram,facebook,dan kami buatkan website sehingga proses pemasaran dimasa saat ini tidak hanya bergantung pada pemasaran manual dari toko ke toko namun lebih efektif dengan pemasaran online.
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Aldrin Joshua A, Gayatri Devi R, and Gifrina Jayaraj. "Knowledge and awareness on natural dietary immunoboosters to combat Covid 19-A survey." International Journal of Research in Pharmaceutical Sciences 11, SPL1 (August 17, 2020): 609–17. http://dx.doi.org/10.26452/ijrps.v11ispl1.2830.
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A natural immune booster is an additional immunizing agent which helps to increase and sustain the immune response of the body. Circumin is an active compound in turmeric which is a natural antioxidant which is used as an immune booster, antimicrobial, antipathogen and as a detoxifying agent. Pepper contains piperine that has antioxidant potential which will decrease the level of lipid peroxidase and has immunomodulatory activity, it increases macrophage migration index and phagocytic index. The vitamin C is a powerful antioxidant that reduces the duration and severity of upper respiratory tract infections. Along with natural immune boosters, healthy practices like yoga and meditation will regulate and maintain organ functions, thereby improving our immunity. The main aim of the study is to create an awareness on natural dietary immunoboosters to combat COVID 19. A self structured questionnaire comprising of about 15 questions was prepared and circulated through online based i.e. Google forms. The results were obtained and statistically analyzed through SPSS software. The survey was done on a small scale population comprising 110 participants in which 62 male (56.4%) and 48 female (43.6%) participated. About 95.5% of the population are aware that taking citrus fruits that have vitamin C will boost their immunity but only 4.5% of them are not aware. 80% of the population are aware that green tea is a powerful antioxidant which will help in building immunity but 9.1% were not aware and 10.9% was not sure of the fact. 82.7% of the population are well aware that spinach and other green vegetables have to be cooked as little as possible to retain nutrients present in them but only 10.9% of them were not sure and 6.4% of them were not aware.
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Koppel, Kadri, Loreida Timberg, Roman Shalimov, Laura Vázquez-Araújo, Angel A. Carbonell-Barracchina, Brizio Di Donfrancesco, and Edgar Chambers IV. "Purchase, storage, and preparation of eggs and poultry in selected European countries." British Food Journal 117, no. 2 (February 2, 2015): 749–65. http://dx.doi.org/10.1108/bfj-01-2014-0021.
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Purpose – Foodborne illnesses are often related to raw and cooked poultry and meat, eggs, and their products. Consumer practices related to these foods have been studied in many countries, however, little comparison has been made among different countries. The purpose of this paper is to characterize consumers’ purchase, storage, handling, and preparation of poultry products and eggs in four European countries: Russia, Estonia, Italy, and Spain. Design/methodology/approach – Approximately 100 selected consumers in each location completed a questionnaire that included sections about poultry products and eggs purchase temperatures and locations, storage locations such as refrigerator, freezer, or cabinet, and preparation such as washing eggs and poultry before cooking, and the use of cutting boards. Findings – Although educating consumers in European countries is common, some food safety aspects may need to be additionally addressed. The results indicated differences in purchase and storage practices of raw eggs. In Russia and Estonia consumers who participated in the study purchased both refrigerated and room temperature eggs whereas in Italy (84 percent) and Spain (87 percent) eggs typically were purchased at room temperature. However, almost all consumers in all countries stored eggs in the refrigerator. In Russia 70 percent of the consumers who participated in the study immediately froze raw meat, poultry, or seafood after purchase; while in other countries about a quarter of the consumers froze the raw meat. Research limitations/implications – This research was limited by the number of respondents in each country that does not allow extrapolation of results. Originality/value – Food preparation practices revealed behavior that supports cross-contamination during cooking, such as washing raw poultry and eggs. A uniform approach to food safety practices related research, such as presented in this study, would help define overlapping critical points in consumer behavior and create educational messages based on the information gathered.