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Journal articles on the topic 'Homemade products'

Author: Grafiati

Published: 26 October 2024

Last updated: 31 July 2025

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1

Sdepanian, Vera Lucia, Isabel Cristina Affonso Scaletsky, Ulysses Fagundes‐Neto, and Mauro Batista de Morais. "Assessment of Gliadin in Supposedly Gluten‐Free Foods Prepared and Purchased by Celiac Patients." Journal of Pediatric Gastroenterology and Nutrition 32, no. 1 (2001): 65–70. http://dx.doi.org/10.1002/j.1536-4801.2001.tb07209.x.

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ABSTRACTBackgroundThe present study was designed to evaluate the presence of gliadin in homemade foods prepared by patients with celiac disease and/or their relatives, as well as in processed products consumed by such patients in São Paulo, Brazil, by enzyme immunoassay (EIA) and Western blot (WB) analysis.MethodsOne hundred ninety samples were analyzed: 108 homemade foods prepared in homes of patients with celiac disease, 81 processed products, and 1 positive control of homemade food. All samples were analyzed by EIA based on monoclonal antibodies to heat stable ω‐gliadins and related prolami

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Lachenmeier, Dirk W., Pham Thi Hoang Anh, Svetlana Popova, and Jürgen Rehm. "The Quality of Alcohol Products in Vietnam and Its Implications for Public Health." International Journal of Environmental Research and Public Health 6, no. 8 (2009): 2090–101. https://doi.org/10.3390/ijerph6082090.

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Four homemade (artisanally manufactured and unrecorded) and seven commercial (industrially manufactured and taxed) alcohol products from Vietnam were collected and chemically analyzed for toxicologically relevant substances. The majority of both types had alcohol contents between 30 and 40% vol. Two homemade samples contained significantly higher concentrations of 45 and 50% vol. In one of these homemade samples the labeled alcoholic strength was exceeded by nearly 20% vol. All other analyzed constituents of the samples (e.g., methanol, acetaldehyde, higher alcohols, esters, metals, anions) we

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Bastami, Ibrahim, Faraj Mousay, and Wael Abdullah. "Microbiological Evaluation of Some Fermented Milk Products Retailed for Sale at Local Markets." Alexandria Journal of Veterinary Sciences 74, no. 1 (2022): 78. http://dx.doi.org/10.5455/ajvs.64602.

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The consumption of fermented milks by man dates from the beginning of civilization. Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus and Leuconostoc. One hundred random samples of some locally manufactured fermented dairy products including; plain yoghurt, stirred yoghurt, flavored yoghurt, homemade rayeb, and sterilized rayeb (20 of each) were collected from local markets to be examined for their microbiological fitness. The obtained results clarified that the mean value of Coliforms count was 4.10×102 ± 2.0×10, 1.72

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Pîrlog, Alisa, Diana Curchi, and Natalia Pavlicenco. "Quality and safety aspects of semi-finished meat and chopped by-products made for public consumption." InterConf, no. 40(183) (December 20, 2023): 515–25. http://dx.doi.org/10.51582/interconf.19-20.12.2023.050.

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In the current market conditions, quality has become a determining element for satisfying consumer requirements. A special place is occupied by the manufacture of products with high organoleptic characteristics and which have a long sales perspective, without changing the quality of the product. The researches were carried out on semi-finished meat and chopped by-products - Cighiri, ("Homemade Cighiri"), manufactured by two local producers (Sample I and Mostra II) and collected from the consumer network in a refrigerated state. The organoleptic characteristics studied in the samples taken in t

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Permadi, Edy, Fitri Suciati, and Musa Alfius. "Identification of Nitrite, Borax, and Formaldehyde Content of Homemade Pork Sausages in Pontianak City Market." Jurnal Sain Peternakan Indonesia 19, no. 4 (2024): 184–90. https://doi.org/10.31186/jspi.id.19.4.184-190.

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Meat is one of the animal-based food products produced by livestock such as beef cattle, goats, chickens, and pigs. It is generally processed into several products, such as sausages, meatballs, salami, corned beef, jerky, and nuggets. Most meat-processed products industries use food additives such as nitrites to improve the quality of the products. This research aims to determine residual nitrites content in pork sausage and the detection of prohibited food additives, such as borax and formaldehyde. This research used qualitative and quantitative test methods. The data obtained was statistical

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Nesbitt, Paula D., and Lilian U. Thompson. "Lignans in homemade and commercial products containing flaxseed." Nutrition and Cancer 29, no. 3 (1997): 222–27. http://dx.doi.org/10.1080/01635589709514628.

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Muneerali Thottoli, Mohammed, Tif Said Suhail Al Mazroui, Duaa Suleiman Amur Al Hoqani, and Maather Mohammed Al-Alawi. "Marketing Potential of Homemade Food: a New Entrepreneurial Endeavour." Multidisciplinary Business Review 16, no. 2 (2023): 53–65. http://dx.doi.org/10.35692/07183992.16.2.5.

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This study aims to examine the marketability of homemade food and to understand the need for an entrepreneurial venture start-up in Oman. In addition, it explores barriers to buying or selling homemade food. The research is based on a qualitative study using purposive sampling techniques by an indepth interview with 83 aspirant buyers and sellers of homemade food. The study’s findings confirm that the marketability of homemade food can be achieved by developing a unique application for trading these products, that will help to avoid barriers to buying or selling. Most respondents preferred eat

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Handayani, Rini, and Dwi Anna Prisilawati. "MINAT BELI PRODUK SAMBAL “MAK’E” MELALUI LABELISASI HALAL, BRAND IMAGE DAN CELEBRITY ENDORSEMENT." Jurnal Riset Entrepreneurship 6, no. 2 (2023): 94. http://dx.doi.org/10.30587/jre.v6i2.6011.

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The purpose of this study is to be used to know and analyze the effect of the halal label, brand image and celebrity endorsement on the intention to buy homemade “sambal” type of products among people in the Surakarta City area. This research was conducted quantitatively in which the number of samples was 100 respondents who were consumers of homemade “sambal” type of products. The sampling technique used is accidental sampling. The data collection method used is a questionnaire. The data analysis technique uses multiple linear regression analysis with the help of SPSS 25. The results of the p

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Kiciak, Agata, Natalia Kuczka, Renata Barczyńska, et al. "Analysis of the Quality of Selected Vegetarian Products Available on the Polish Market Compared to Their Homemade Equivalents." Foods 14, no. 5 (2025): 891. https://doi.org/10.3390/foods14050891.

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Plant-based products are gaining increasing popularity, making a vegetarian diet a fundamental part of nutrition among many social groups. The aim of this study was to assess the quality of selected vegetarian products available on the Polish market and their homemade counterparts. Additionally, consumer preferences and dietary behaviors regarding vegetarian diets and products available on the Polish market were analyzed. The consumer evaluation of the intensity of selected sensory attributes using the five-point scale method showed that, among the hummus samples, the natural hummus received t

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Sari, Indah, Muhammad Idris, and Saripuddin D. "PENGARUH AKUN BISNIS MEDIA SOSIAL INSTAGRAM, WORD OF MOUTH DAN INOVASI PRODUK TERHADAP KEPUTUSAN PEMBELIAN KUE ULANG TAHUN HOMEMADE DI KOTA MAKASSAR." Jurnal BISNIS & KEWIRAUSAHAAN 9, no. 1 (2020): 105–22. http://dx.doi.org/10.37476/jbk.v9i1.873.

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This research is purposed to know : (1) The influence of promotional strategies through social media Instagram on the decision to purchase homemade birthday cake products in Makassar, (2) The influence of word of mouth (WOM) on the decision to purchase homemade birthday cake products in Makassar, (3) The effect of Product Innovation on the decision to purchase homemade birthday cake products in Makassar, (4) The influence of Promotion through social media Instagram, Word of Mouth (WOM) and Product Innovation simultaneously on the decision to purchase homemade birthday cake products in Makassar

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Hafsi, Ainur Rofiq, Laili Amalia, Ukhti Raudhatul Jannah, and Lili Supardi. "Penguatan ekonomi kerakyatan melalui pelatihan pembuatan label dan pemasaran produk homemade." TEKMULOGI: Jurnal Pengabdian Masyarakat 3, no. 1 (2023): 1–12. http://dx.doi.org/10.17509/tmg.v3i1.55534.

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The village of Konang produces several home-made products that are managed by residents. One of the products produced is a snack, namely krupuk puli. The product is still packaged in a simple way. The product is packaged in a thin clear plastic and tied with raffia rope and without a label. Marketing of this product is also still on a small scale and limited scope. The purpose of this activity is to increase the knowledge and skills of UMKM actors in Konang Village regarding packaging, product labeling and product marketing. The method used is 5 stages: (1) Field Survey, (2) Coordination with

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Bianchi, Anna Rita, Ermenegilda Vitale, Valeria Guerretti, et al. "Antioxidant Characterization of Six Tomato Cultivars and Derived Products Destined for Human Consumption." Antioxidants 12, no. 3 (2023): 761. http://dx.doi.org/10.3390/antiox12030761.

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The consumption of fresh tomatoes and processed tomato products is widespread in the Mediterranean diet. This fruit is a valuable source of antioxidants and plays an important role in preventing oxidative stress. This study aimed to investigate the content of antioxidants and measure the total antioxidant capacity (ABTS and DPPH assays) in the peel, pulp, and seed fractions of six tomato cultivars. Finally, some bioactive compounds and total antioxidant activity were also determined in homemade tomato purees, since such homemade production is commonplace in Southern Italy. The level of antioxi

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Newell, S., and J. Brimacombe. "Measurement of Neuromuscular Blockade—A Comparsion between a New “Homemade” Force Displacement Transducer and the Accelerometer." Anaesthesia and Intensive Care 23, no. 2 (1995): 203–5. http://dx.doi.org/10.1177/0310057x9502300215.

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Train-of-four (TOF) ratios are compared between a new homemade force pressure transducer and a commercially available accelerometer. Twenty adult patients were studied and 600 simultaneous TOF ratio pairs were recorded during anaesthesia with varying degrees of muscle relaxation. Laboratory testing revealed that the output from the homemade device was linear up to 900 g and that there was a linear relationship between the output from the new device and the accelerometer (y = 0.802x + 5.167, R = 0.943, t=69, P < 0.0001). Although the homemade device underestimates the accelerometer TOF ratio

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Hendranata, Ivan. "Increasing Kang’s Kitchen’s Brand Awareness to Its Target Market through a Promotional Video." K@ta Kita 10, no. 2 (2022): 246–51. http://dx.doi.org/10.9744/katakita.10.2.246-251.

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Kang’s Kitchen is a homemade cake and homemade food company that is located in Jakarta. It was established in 2019 at Surabaya when Kang’s Kitchen was still selling homemade Ote-Ote and now the shop is focusing on baking many kinds of cakes. Kang’s Kitchen target market is Instagram users that like to order food or cake from the application. The shop is currently new in Jakarta, so few people know about Kang’s Kitchen and its products. In addition, some competitors sell almost the same products. These make the sales volumes still very low. From the customers’ survey, I found out that the shop

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Lalchand, Thejalakshmi Chettyparambil, and Jijo Joseph. "“Beakers versus botanicals” – Analyzing the efficacy of homemade skincare in comparison to manufactured skincare products." Cosmoderma 3 (November 16, 2023): 164. http://dx.doi.org/10.25259/csdm_202_2023.

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In the age of urbanity where skin and hair portray one’s confidence and health, it is of paramount importance to make the right choices when it comes to deciding skincare products that one should use. These days, pharmacies provide a vast array of solutions tailored to specific skin concerns, but naturopaths and practitioners of traditional skincare still admire homemade skincare remedies, frequently referred to as do-it-yourself skincare. The quest over efficacy versus sustainability is often a state of dilemma when choosing among these products. In this literature review, we will review the

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Kántor, Andrea, Loránd Alexa, Béla Kovács, and Nikolett Czipa. "Determination of element contents of commercial and homemade jams." Acta Agraria Debreceniensis, no. 74 (June 30, 2018): 71–75. http://dx.doi.org/10.34101/actaagrar/74/1667.

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Various products could be prepared by using fruits as raw materials. In Hungary, the most popular fruit products are spirit, jams, preserves, juices and dried fruits. Jams are made from different fruits, with different fruit content, technology and additives. They can be used for different products or they can be consumed by themselves. These products and their related production processes have great traditions in Hungary. In addition, they are widely used. The aim of our study was to determine the element content of jams and to compare these samples based on their micro- and macroelemen

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BIBILONI, RODRIGO, ANDREA GÓMEZ ZAVAGLIA, and GRACIELA DE ANTONI. "Enzyme-Based Most Probable Number Method for the Enumeration of Bifidobacterium in Dairy Products." Journal of Food Protection 64, no. 12 (2001): 2001–6. http://dx.doi.org/10.4315/0362-028x-64.12.2001.

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An enzyme-based assay in combination with the most probable number (MPN) technique was developed for the enumeration of bifidobacteria. The assay employs the detection of fructose-6-phosphate phosphoketolase (F6PPK) activity as an indicator of the presence of bifidobacteria. The method was validated against viable counts and optimized with respect to selective media in order to quantitatively assess bifidobacteria in dairy products and other probiotic preparations. Several commercial products and homemade fermented milks were analyzed. Counts of bifidobacteria ranged from 107 to 108 MPN/ml in

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Miftahul Khairani, Amanda Nurul Aisyah Naibaho, Rika Armiati, and Nur Holila. "Keanekaragaman Olahan Kue Gorengan Berbasis Adonan Cireng." Journal of Management and Creative Business 2, no. 1 (2024): 49–55. http://dx.doi.org/10.30640/jmcbus.v2i1.2064.

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Cireng is a simple snack made from flattened and fried reed flour.The term cireng is an abbreviation of fried reeds. This is a chili snack made from tapioca flour, but many also combine it with rice. The characteristic of this cold snack is its chewy texture and delicious taste. This cold snack is made from flat dough and filled with spring onions and carrots. In some cases, variations may depend on personal preference. The aim of this entrepreneurship program is to improve students' business skills and marketing skills of homemade products. Thanks to this entrepreneurship program, we can now

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Serina, Bunga. "Perancangan Logo Branding Tropickled Asinan Buah." Jurnal Indonesia Sosial Teknologi 3, no. 8 (2022): 921–28. http://dx.doi.org/10.36418/jist.v3i8.484.

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Homemade pickled fruit which is one of the medium-sized businesses in the field, especially food, over time many similar businesses develop which make competition tougher, the solution to create a characteristic and identity Homemade pickled fruit requires a logo or identity so that it can compete with similar businesses. The main objective of this study project is to create a corporate identity that includes a logo and placement on each merchandise, with an identity design that will be applied to various supporting media to enhance the positive image and characteristics of homemade Asinan fru

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Guzman-Vilca, Wilmer Cristobal, Edwin Arturo Yovera-Juarez, Carla Tarazona-Meza, Vanessa García-Larsen, and Rodrigo M. Carrillo-Larco. "Sugar-Sweetened Beverage Consumption in Adults: Evidence from a National Health Survey in Peru." Nutrients 14, no. 3 (2022): 582. http://dx.doi.org/10.3390/nu14030582.

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High consumption of sugar-sweetened beverages (SSB) is associated with a high risk of non-communicable diseases. Evidence of SSB consumption is needed to inform SSB-related policies, especially in countries with a high consumption, such as Peru. Using data from Peru’s National Health Survey conducted in 2017–2018, the consumption of homemade and ready-to-drink SSB was estimated from a single 24 h dietary recall, accounting for socio-demographic and health-related variables. Regression models were fitted to assess which variables were linked to a high/low SSB consumption. There were 913 people

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Łopusiewicz, Łukasz. "Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption." Fermentation 10, no. 1 (2023): 35. http://dx.doi.org/10.3390/fermentation10010035.

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The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted in many consumers not only producing plant-based milks at home, but also fermenting them. Moreover, the importance of homemade plant-based foods and beverages (including fermented products) significantly increased in recent years. The fermentation of commercial and homemade almond, oat and soy milks to obtain plant-based yogurt alternatives for fres

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González-Fuentes, Hiromi, Ahmad Hamedy, Eberhard von Borell, Ernst Luecker, and Katharina Riehn. "Tenacity of Alaria alata mesocercariae in homemade German meat products." International Journal of Food Microbiology 176 (April 2014): 9–14. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.01.020.

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Zhang, Hexiang, Yunchang Guo, Lili Chen, et al. "Epidemiology of foodborne bongkrekic acid poisoning outbreaks in China, 2010 to 2020." PLOS ONE 18, no. 1 (2023): e0279957. http://dx.doi.org/10.1371/journal.pone.0279957.

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Foodborne bongkrekic acid (BA) poisoning is a fatal foodborne disease in China. From 2010–2020, a total of 19 BA poisoning outbreaks were reported to the China National Foodborne Disease Outbreak Surveillance System. These outbreaks involved 146 illnesses, 139 hospitalizations, and 43 deaths, with a case-fatality rate of 29.5%. Approximately 73.3% of the outbreaks occurred in South and Southwest China. Homemade fermented corn flour products, tremella, and sweet potato flour and corn flour products (jelly) caused more early outbreaks, and novel vehicles (wet rice noodles and Auricularia auricul

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Anh, Luu Hoang, and Bui Hoang Tan. "Application of Homemade Percussion Instruments into Nursery Rhymes in Music Activities for Preschool Children: A Case of Can Tho City: Southern Vietnam." International Journal of Research and Scientific Innovation XI, no. III (2024): 436–47. http://dx.doi.org/10.51244/ijrsi.2024.1103031.

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As recycled materials have increased inexorably in recent years, using daily waste products to make homemade percussion instruments has emerged as a topic of interest in music education. This article details six homemade percussion instruments (including a small drum, coconut shell, two shaking instruments, castanets, and claves) and how to use them in children’s songs, especially nursery rhymes that originated in Southern Vietnam. An experiment using these instruments in music activities for preschool children in Can Tho City was conducted with feasible outcomes and positive feedback.

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Mirghani, Zein, Tayseer Zein, Samuel Annoble, John Winter, and Randa Mostafa. "Analysis of Fatty Acids in Ghee and Olive Oil and Their Probable Causal Effect in Lipoid Pneumonia." Journal of Medical Biochemistry 30, no. 2 (2011): 141–47. http://dx.doi.org/10.2478/v10011-011-0007-5.

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Analysis of Fatty Acids in Ghee and Olive Oil and Their Probable Causal Effect in Lipoid PneumoniaLipoid pneumonia develops when lipids enter the bronchial tree. This form of pneumonia is common in some developing countries where it is a traditional practice to give infants oily products (ghee and olive oil) for various reasons. We have analyzed and identified the fatty acids found in homemade ghee and in olive oil and compared them to fatty acids found in bronchoalveolar lavage of children with lipoid pneumonia. The three fatty acids common to homemade ghee, olive oil and bronchoalveolar lava

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Suaniti, Ni Made, I. Wayan Bandem Adnyana, Manuntun Manurung, Oka Ratnayani, and Raisyah Anjani. "ANALYSIS OF LIMONENE AND OTHER ANTIOXIDANTS IN COMMERCIALESSENTIAL OIL PRODUCTS COMPARED TO HOMEMADE VIRGIN COCONUT OIL." International Journal of Biosciences and Biotechnology 7, no. 1 (2020): 12. http://dx.doi.org/10.24843/ijbb.2019.v07.i01.p02.

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Essential oil production in the market is very diverse with various brands labeled as antioxidants that have gained more attention in the society recently. The purpose of this study was to analyze limonene and other antioxidants content of the essential oils in the market compared to homemade virgin coconut oil. The method used was Gas Chromatography-Mass Spectrometry (GC-MS) and Fourier-transform infrared (FTIR) Spectroscopy. The infrared spectrogram showed the presence of alkanes and esters respectively at wave numbers of 3000-2850 and 1750-1730 cm-1. Chromatogram results showed the presence

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Trifunova, Bisera Kotevska, Zdravka V. Demerdjieva, Nikolay K. Tsankov, and Jana S. Kazandjieva. "Allergic Contact Dermatitis Caused by Homemade Slime." Serbian Journal of Dermatology and Venereology 10, no. 2 (2018): 52–55. http://dx.doi.org/10.2478/sjdv-2018-0009.

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Abstract Nowadays, allergic reactions in children are seen in dermatological practice on a daily basis. The most common reasons for allergic contact dermatitis (ACD) are piercings, temporary tattoos, a wide range of cosmetic products, substances related to the practice of a variety of hobbies and sports, etc. Slime is a new hobby and has become an obsession for some kids. There are many homemade slime recipes. The most common recipe for slime is glue, borax and food coloring for all kinds of rainbow effects. We present a case of an 11-year-old Caucasian girl with hand contact dermatitis caused

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Maurice, Bastien, Anne Saint-Eve, Aurélia Pernin, Pascal Leroy, and Isabelle Souchon. "How Different Are Industrial, Artisanal and Homemade Soft Breads?" Foods 11, no. 10 (2022): 1484. http://dx.doi.org/10.3390/foods11101484.

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Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 type

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Şanlıbaba, Pınar, and Başar Uymaz Tezel. "Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province." Turkish Journal of Agriculture - Food Science and Technology 6, no. 1 (2018): 61. http://dx.doi.org/10.24925/turjaf.v6i1.61-64.1641.

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The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Li

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Diósi, Gerda, and Péter Sipos. "The parameters of homemade jams after storage." Acta Agraria Debreceniensis, no. 56 (March 11, 2014): 39–42. http://dx.doi.org/10.34101/actaagrar/56/1930.

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Nowadays producing jams is considered a traditional way of plum processing in Hungary. Plum jams without added sugar can be stored This research aimed to analytically determine which quality parameters of the jams and to what extent they change during storage. Furthermore, this study intended to find out whether a concious consumer can presume any difference between varieties or the year of harvest, or wheather a one-time customer should suspect differences in quality parameters of the different products. This study focused on those differences or alterations in the parameters that occur

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Mitchell, Brett G., Anne Wells, Alistair McGregor, and Duncan McKenzie. "Can homemade fit testing solutions be as effective as commercial products?" Healthcare infection 17, no. 4 (2012): 111–14. http://dx.doi.org/10.1071/hi12019.

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Koçak, Uğur, Ahmet Hamdi Alpaslan, Murat Yağan, and Erdal Özer. "Suicide by Homemade Hydrogen Sulfide in Turkey a Case Report." Bulletin of Legal Medicine 21, no. 3 (2016): 189–92. http://dx.doi.org/10.17986/blm.2016323754.

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Suicide is a major public health problem and globally the second leading cause of death among young adults. Most of deaths due to H2S were seen among sewage or industrial workers because of acute exposure to this gas. Suicide by inhalation of homemade H2S has been reported for the first time in Japan, in 2007. In this study, for the first time, a 24-years-old male university student (from Turkey) preparing homemade H2S by using commercially available chemical products that were bought online in order to suicide was reported. The case is discussed in the light of related literature.

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Acuña-Girault, Adalberto, Ximena Gómez del Campo-Rábago, Marco Antonio Contreras-Ruiz, and Jorge G. Ibanez. "CO2 capture and conversion: A homemade experimental approach." Journal of Technology and Science Education 12, no. 2 (2022): 440. http://dx.doi.org/10.3926/jotse.1610.

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During the SARS-2-Covid pandemic our institution sought to continue the teaching and learning of experimental laboratories by designing, assembling, and delivering a microscale chemistry kit to the students´ homes. Thanks to this approach students were able to perform ~25 experiments during each one of the Fall 2020 and Spring 2021 semesters in an elective Electrochemistry and Corrosion course offered to Chemical Engineering undergraduates. In addition to performing traditional experiments, students were encouraged to design some of their own and have the entire group reproduce them. One of su

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Khristnaviera, Benedicta Yolanda, and Vincentia Irene Meitiniarti. "ISOLASI BAKTERI ASAM LAKTAT DARI KIMCHI DAN KEMAMPUANNYA MENGHASILKAN ZAT ANTI BAKTERI." Scripta Biologica 4, no. 3 (2017): 165. http://dx.doi.org/10.20884/1.sb.2017.4.3.447.

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South Korea is famous for its fermented food called Kimchi, a traditional Korean food fermented from pickled vegetables with a mixture of spicy seasoning. Kimchi is now one of functional food products because of there are lactic acid bacteria that are probiotic and can produce bacteriocin compounds. These bacteriocin compounds may inhibit or have anti-bacterial activity. The purpose of this study was to obtain isolates of lactic acid bacteria from store-bought kimchi and homemade kimchi, to examine the antibacterial agent produced by lactic acid bacteria isolated from kimchi against Escherichi

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Ikatrinasari, Zulfa Fitri, Igna Saffrina Fahin, and Diah Utami. "ORGANIC HOMEMADE SOAP MAKING WORKSHOP AT RPTRA MERUYA SELATAN, WEST JAKARTA." ICCD 2, no. 1 (2019): 117–22. http://dx.doi.org/10.33068/iccd.vol2.iss1.246.

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One of DKI Jakarta's government programs is the development of a Child Friendly Integrated Public Space (RPTRA), where every urban village in DKI Jakarta will be built RPTRA. One of the urban villages in DKI Jakarta that the RPTRA is building and the leading program of the PKK activator is already running is the Meruya Selatan village. The PKK group in South Meruya Village is one of the groups of women who have played a role in improving the family's economy. Several home industry businesses have been carried out by the PKK Group in South Meruya Village, namely the food and handicraft industry

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Petar, Stamberov. "LEAD MICROPARTICLES IN GAME MEAT PRODUCTS – POTENTIAL RISKS FOR INGESTED EXPOSURE." Tradition and Modernity in Veterinary Medicine 7, no. 2 (2023): 89–94. https://doi.org/10.5281/zenodo.7707488.

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The present research describes a study of homemade meat products of wild boar shot with lead ammuni-tion. Initially, X-ray radiography of the entire batch of sausages was performed to ascertainment the presence of larger lead fragments. Afterward, visibly uncontaminated parts of sausages were examined using 3D scan-ning microtomography and the presence of lead microscopic particles was found. The results of quantitative analysis reported a high mean lead concentration than the maximum permitted levels according to EU Regula-tion 1881/2006.

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Mahato, Sanjay, and Aakash Kumar Shahani. "Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 60–64. http://dx.doi.org/10.3126/jfstn.v11i0.29699.

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The aim of this study was to isolate and identify lactic acid bacteria diversity from dahi/ yoghurt. Curd, also known as commercially prepared yoghurt or homemade Dahi, is formed during the slow lactic fermentation of lactose from milk by thermophilic lactic acid bacteria (LAB). Thirty-five samples of yoghurt and curd were collected from the Biratnagar and isolation and identification of bacteria were done by various microbiological techniques like MRS Agar inoculation, colony characteristics, microscopic and biochemical examination. A total of sixty-six strains of lactobacilli were isolated f

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Hanan, Mohammed Abdella, Ateia Elmabsout Ali, Yuonis Badi Malak, Abdalwahed Mustafa Hounida, and Fathi Mohammed Nuha. "Caffeinated hot beverage consumption and their caffeine contents and health related problems." World Journal of Advanced Research and Reviews 18, no. 1 (2023): 1139–55. https://doi.org/10.5281/zenodo.8179203.

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<strong>Background: </strong>Caffeinated beverages include coffee, tea, hot chocolate, soft drinks, and energy drinks. The main active ingredient in caffeinated beverages is caffeine. Therefore, the aim of the present work was to determine the caffeine contents of the most popular caffeinated hot beverages and their related health problems. <strong>Methods:</strong> This cross sectional study accrued out a number of café to collect caffeinated hot beverages for determine their caffeine contents by analytical methods. The next second part of this study was done through predesig

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Maslin, Kate, and Carina Venter. "Nutritional aspects of commercially prepared infant foods in developed countries: a narrative review." Nutrition Research Reviews 30, no. 1 (2017): 138–48. http://dx.doi.org/10.1017/s0954422417000038.

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AbstractNutritional intake during infancy is a critical aspect of child development and health that is of significant public health concern. Although there is extensive research on breast-feeding and timing of solid food introduction, there is less evidence on types of solid foods fed to infants, specifically commercially prepared infant foods. The consumption of commercially prepared infant foods is very prevalent in many developed countries, exceeding the consumption of homemade foods in some situations. Although these food products may have practical advantages, there are concerns about the

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Hiramoto, RM, M. Mayrbaurl-Borges, AJ Galisteo Jr, LR Meireles, MS Macre, and HF Andrade Jr. "Infectivity of cysts of the ME-49 Toxoplasma gondii strain in bovine milk and homemade cheese." Revista de Saúde Pública 35, no. 2 (2001): 113–18. http://dx.doi.org/10.1590/s0034-89102001000200002.

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OBJECTIVE: Analyze the infectivity and storage resistance of cysts of the ME-49 strain of Toxoplasma gondii in artificially infected bovine milk and homemade fresh cheese. METHODS: Pasteurized bovine milk was infected with 10 cysts/ml of the ME-49 strain of T.gondii and inoculated in different groups of mice, immediately or after storage at 4ºC for 5, 10 and 20 days. Homemade fresh cheese was prepared with artificially infected milk, and also tested in groups of mice, using the same storage process. Infection was identified by the presence of cysts in the brain or serological testing in challe

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Waroka, Edwin, Edy Fachrial, I. Nyoman Ehrich Lister, and Muhammad Aditya Kurnia. "Antibacterial Activity and 16S rRNA Gene Sequencing of Lactic Acid Bacteria from Homemade Fermented Milk in Medan, Indonesia." Journal of Health Sciences 16, no. 02 (2023): 140–48. http://dx.doi.org/10.33086/jhs.v16i02.3959.

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Research indicates that fermented products have nutritional and non-nutritional components that can improve health. Milk is commonly used for fermentation products because its rich nutrients support the growth of Lactic Acid Bacteria (LAB). This paper investigates antibacterial activity and 16S rRNA gene sequencing of LAB from homemade fermented milk in Medan City, Indonesia. This paper was an experimental study by In Vitro Models conducted in August-October 2019. This study used three different homemade fermented milk (SF2-4) and positive control of manufactured fermented milk (SF1). All isol

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Dutta, Pratima, and Bhaskar Chaurasia. "Microscopic Characterization and Analysis of Ayurvedic Herbal Products Using Light Microscopy." International Journal of Ayurvedic Medicine 13, no. 4 (2023): 859–66. http://dx.doi.org/10.47552/ijam.v13i4.2874.

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Objective: Today sophisticated modern research tools for assessment of the plant drugs are achievable but microscopic method is still one of the ingenious and procurable methods to start for substantiate the correct recognition of the source material. Powder microscopy helps to find out the impurities and also helps in quality assessment of the drug. To standardize and evaluate the readymade as well as homemade herbal powder and thus provides means for assessing the authenticity and morality of herbal drugs. Materials and Methods: Microscopic detailed examination of herbal plant parts such as

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Bennett, Katherine, Betsy Hjelmgren, and Jennifer Piazza. "Blenderized Tube Feeding: Health Outcomes and Review of Homemade and Commercially Prepared Products." Nutrition in Clinical Practice 35, no. 3 (2020): 417–31. http://dx.doi.org/10.1002/ncp.10493.

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Mastanjević, Krešimir, Dragan Kovačević, Martina Dančić, and Kristina Habschied. "Levels of nitrite and nitrate content in traditional dry sausage “homemade kulen”." Meso 26, no. 5 (2024): 619–427. http://dx.doi.org/10.31727/m.26.5.3.

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When it comes to sausages production, the meat industry relies on the effectiveness of antimicrobial agents such as nitrite (NO2 − ), nitrate (NO3 − ) and their potassium and sodium salts. These additives are important as curing agents, antioxidants, and they enhance the color, flavor, aroma and inhibit the growth and reproduction of bacteria Staphylococcus aureus and Clostridium botulinum. However, nitrites and nitrates are known to react in such a way to form N-nitrosamines which are, according to the IARC (International Agency for Research on Cancer), claimed as probably or possibly carcino

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Beletskiy, S. L., A. E. Bazhenova, N. B. Kondratiev, and E. V. Kazantsev. "Confectionery products stored in permafrost conditions." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 6, 2024): 124–27. http://dx.doi.org/10.33920/igt-01-2402-07.

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Industrial development of the Arctic territories is a crucial direction in the development of our country. Expanding the market for confectionery products requires increasing their safety in various climatic conditions, which is only possible by ensuring quality indicators that guarantee their specified shelf life. Studies of confectionery products stored in conditions of unregulated negative temperatures of permafrost, according to organoleptic, physico-chemical and microbiological quality indicators, have been conducted. “Iris Kiss-Kiss” candies, “Strawberry” cookies, homemade crackers, bisc

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Endah, Agustin, and Indah Handaruwati. "Pengaruh Pengetahuan, Motivasi Dan Kepercayaan Konsumen Terhadap Pembelian Produk Frozen Food Homemade." Business Innovation and Entrepreneurship Journal 4, no. 1 (2022): 12–17. http://dx.doi.org/10.35899/biej.v4i1.354.

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Abstract -- The COVID-19 pandemic has had an impact on all areas of business. Some product demand decreased, but frozen food product demand actually experienced a significant increase. There are many factors that cause consumers to choose frozen food products as a consumption choice during a pandemic. This study aims to provide empirical evidence of the influence of factors of product knowledge, motivation and consumer confidence on purchasing decisions of Frozen Food products. The sample in this study was 100 people who were selected based on the purposive sampling method. The results of this

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Wang, Hongjie, Zhiwei Su, Shengnan Ren, et al. "Combined Use of Biochar and Microbial Agents Can Promote Lignocellulosic Degradation Microbial Community Optimization during Composting of Submerged Plants." Fermentation 10, no. 1 (2024): 70. http://dx.doi.org/10.3390/fermentation10010070.

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Aerobic composting is one of the methods for the resource utilization of submerged plant residues. This study investigated the effects of biochar, wetland sediments and microbial agents added individually or combined on the humification process, lignocellulose degradation and microbial communities during Ceratophyllum demersum and Potamogeton wrightii composting. The results showed that the addition of wetland sediment and biochar was found to significantly elevate the composting temperature and humification of compost products. The average content of lignin in wetland sediment and/or biochar

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Zivanovic, Nemanja, Natasa Simin, Marija Lesjak, Dejan Orcic, Neda Mimica-Dukic, and Emilija Svircev. "Comparative study between homemade and commercial hawthorn (Crataegus spp.) extracts regarding their phenolic profile and antioxidant activity." Journal of the Serbian Chemical Society, no. 00 (2024): 6. http://dx.doi.org/10.2298/jsc231130006z.

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Crataegus species (hawthorn) have been commonly used in traditional medicine, especially for the treatment of congestive heart failure. Many studies confirmed that they are rich in polyphenols, thus exhibiting strong antioxidant activity, which contribute to the beneficial effects of hawthorn on the cardiovascular system. In the market, there are many herbal medicinal products based on hawthorn, which consumption as adjuvant therapy in heart-related issues is supported by European Medicines Agency. Since there is a global trend of making homemade herbal preparations, this study aimed to compar

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Sun, Lin, Rong Shao, Lan Qin Tang, and Zhi Dong Chen. "Synthesis of Ag/ZnO Nanocomposite with Excellent Photocatalytic Performance via a Facile Sol-Gel Method." Advanced Materials Research 875-877 (February 2014): 251–56. http://dx.doi.org/10.4028/www.scientific.net/amr.875-877.251.

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Ag/ZnO nanocomposite photocatalysts with high photocatalytic performance were successfully synthesized via a facile sol-gel method. The prepared Ag/ZnO products were characterized by XRD, SEM, EDS, FT-IR, BET surface area, TG and DSC. Photodegradation experiments of the samples were carried out by choosing Methylene Blue (MB) as a model target under UV irradiation with homemade photocatalytic apparatus. Among these products, when the molar ratio of Ag to ZnO was fixed at 0.07 and the calcination temperature was around 450 °C, the obtained samples exhibited the highest photocatalytic activity.

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Glenn-Davi, Kyeesha, Alison Hurley, Eireann Brennan, et al. "Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives." Fermentation 8, no. 7 (2022): 292. http://dx.doi.org/10.3390/fermentation8070292.

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Within the present study, the effects of fermentation on the anti-inflammatory and anti-platelet properties of both homemade and commercially purchased bovine dairy and almond, coconut, and rice-based dairy alternatives were evaluated. The extracted total lipids (TL) from homemade and commercially purchased fermented and unfermented bovine, almond, coconut, and rice-based products were further separated into their neutral lipids (NL) and polar lipids (PL) fractions by counter current distribution. The TL, PL, and NL of each sample were assessed in human platelets against the inflammatory and t

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