Academic literature on the topic 'Maya cookery'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Maya cookery.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Maya cookery"
1
Kristina Herawati. "Pastoral Konseling Kristen Dalam Memurnikan Konsep Orang Tua Yang Menikahkan Anak Laki-Laki Di Bawah Umur 17 Tahun." SCRIPTA: Jurnal Teologi dan Pelayanan Kontekstual 4, no. 2 (June 18, 2020): 131–43. http://dx.doi.org/10.47154/scripta.v4i2.39.
Full textAbstract:
Pernikahan adalah suatu ikatan lahir batin antara seorang pria dengan seorang wanita sebagai suami istri dengan tujuan membentuk keluarga (rumah tangga) bahagia dan kekal berdasarkan ketuhanan Yang Maha Esa. Perkawinan adalah sah apabila dilakukan atas dasar agama, adat istiadat dan undang-undang, oleh karena itu pernikahan merupakan ikatan yang dilandasi pada moral etika dan agama, kedewasaan calon suami- istri harus telah ”masak jiwa raganya”. Oleh karena itu, agar dapat mewujudkan tujuan pernikahan yang baik serta tercapainya kehidupan keluarga yang harmonis, maka dibutuhkan kematangan baik jasmani maupun spiritual bagi pasangan yang ingin melakukan pernikahan. Tetapi dalam kenyataannya, masih ada terjadi pernikahan di bawah usia. Di mana hal tersebut sangatlah beresiko bagi pernikahan yang akan dijalani. Menyikapi fenomena tersebut, maka para pelayan atau hamba Tuhan memiliki komitmen untuk menolong, mengarahkan, membimbing, menopang dan menuntun supaya orang tua memahami dasar pernikahan Kristen yang Alkitabiah.
Marriage is a spiritual bond between a man and a woman as husband and wife with the aim of forming a happy and eternal family (household) based on the divinity of the Almighty. Marriage is legal if it is done on the basis of religion, customs and laws, therefore marriage is a bond based on moral ethics and religion, the maturity of a prospective husband and wife must have "cooked their body and soul". Therefore, in order to realize the goal of a good marriage and the achievement of a harmonious family life, it takes both physical and spiritual maturity for couples who want to get married.
But in reality, there is still underage marriage. Where it is very risky for the marriage that will be lived. Responding to this phenomenon, the servants or servants of God have a commitment to help, direct, guide, support and guide so that parents understand the basic Christian biblical marriage.
2
Spark, Ceridwen. "‘Food is life’: Documenting the politics of food in Melanesia." Pacific Journalism Review 21, no. 2 (October 31, 2015): 77. http://dx.doi.org/10.24135/pjr.v21i2.119.
Full textAbstract:
In this article, I discuss two recent examples of women’s filmmaking in Melanesia. The documentaries are Tanah Mama (2014), focused on West Papua and Café Niugini (2015), set in Papua New Guinea. Both films explore and represent food in profoundly different ways. Here, I consider their respective depictions of food, demonstrating that Tanah Mama represents food as sustenance while Café Niugini renders food as ‘cuisine’ through the ‘creative performance’ of cookery. Nevertheless, and as I argue, both documentaries reflect the filmmakers’ interest in representing issues associated with food in the Pacific, including the importance of Indigenous access to land, population management, gender roles and the impact of changing cultural values on food consumption and health.
3
Ratnayake, Wajira S., Andrew B. Wassinger, and David S. Jackson. "Extraction and Characterization of Starch from Alkaline Cooked Corn Masa." Cereal Chemistry Journal 84, no. 4 (July 2007): 415–22. http://dx.doi.org/10.1094/cchem-84-4-0415.
Full text
4
Purwaningsih, Heni, Kristamtini, Pamudji Rahardjo, Bangun Prajanto Nusantoro, Erni Apriyati, Siti Dewi Indrasari, and Rubiyo. "The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice." AIMS Agriculture and Food 7, no. 1 (2022): 184–96. http://dx.doi.org/10.3934/agrfood.2022012.
Full textAbstract:
<abstract> <p>Storage of rice for a certain period of time can lead to decrease in the quality of rice, hence the purpose of this study was to determine the effect of storage method and duration on total sugar content, starch, and preference level of Inpari 43 GSR white rice and black rice Sembada Hitam varieties. The research was conducted at the Food Biochemical Chemistry Laboratory, Faculty of Agricultural Technology, Gajah Mada University The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was factorial randomized design with 3 replications The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was a factorial randomized design with 3 replications, while the Sembada Hitam variety had initial sugar content of 0.019%, and 0.007% when in stored in the rice cooker and 0.001% outside the rice cooker. The increase in starch content increased at 9 hours of storage in Inpari 43 GSR and Sembada Hitam varieties and a decreased at 18 and 27 hours. Based on the test of preference for color, aroma, taste and texture, panelists preferred 9 hours of storage in the rice cooker both on rice Inpari 43 GSR and Sembada Hitam because more suitable for consumption.</p> </abstract>
5
Mahfud, Tuatul. "Evaluasi Program Praktik Kerja Lapangan Jurusan Tata Boga Politeknik Negeri Balikpapan." Jurnal Pendidikan Teknologi dan Kejuruan 23, no. 1 (May 17, 2016): 110. http://dx.doi.org/10.21831/jptk.v23i1.9360.
Full textAbstract:
The objective of this study is to evaluate the implementation of on the job training program in the Department of Cookery of Balikpapan State Polytechnic in terms of its relevance with the practical courses, the role of the program to improve the students' skills and the job descriptions of the program. This study is descriptive quantitative. The subjects of this study were 37 students of the Department of Cookery, Balikpapan State Polytechnic. The data collection techniques used questionnaires, interviews and documentations. The data analysis method used descriptive statistics. The results of the study revealed most of the students agree that the practical courses are relevant with the needs of the job training program with the mean scores of 4.2, the program improves the students’ skills with the mean scores of 4.3, the specific works assigned are related to their field of study with the mean scores of 4.1 and most of the students are responsible for preparing guests’ order with the mean scores of 4,0. Penelitian ini bertujuan untuk mengevaluasi pelaksanaan program Praktik Kerja Lapangan (PKL) di Jurusan Tata Boga Politeknik Negeri Balikpapan yang meliputi relevansi mata kuliah praktik dengan program PKL, peranan program PKL dalam peningkatan kompetensi mahasiswa, dan deskripsi kerja pada program PKL. Penelitian ini merupakan penelitian deskriptif. Seluruh subjek (responden) penelitian ini menjadi sampel penelitian. Subjek penelitian tersebut yaitu mahasiswa semester VI Jurusan Tata Boga Politeknik Negeri Balikpapan berjumlah 37 mahasiswa. Metode pengumpulan data dengan cara penilaian angket, wawancara dan dokumentasi. Teknik analisa data yang digunakan yaitu analisa deskriptif statistik. Hasil penelitian menunjukkan rata-rata mahasiswa setuju (4,2) bahwa muatan mata kuliah praktik relevan dengan kebutuhan program PKL. Program PKL membantu dalam meningkatkan kompetensi mahasiswa dengan nilai rata-rata 4,3. Rata-rata mahasiswa diberikan jenis pekerjaan yang sesuai dengan bidang di tempat kerja dengan nilai rata-rata 4,1. Dan mahasiswa diberikan kepercayaan lebih dalam membuat pesanan tamu dengan nilai rata-rata 4,0.
6
Song, J. F., C. Q. Liu, D. J. Li, and L. L. Meng. "Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels." Czech Journal of Food Sciences 31, No. 6 (November 18, 2013): 607–12. http://dx.doi.org/10.17221/396/2012-cjfs.
Full textAbstract:
We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and stir-fried for 1, 3, and 5 min, respectively, then total phenolic (TP) and total carotenoid (TC) contents were determined by spectrophotometric methods. The free radical scavenging activity of the samples was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The results showed that there was a significant increase in TP (1.2–1.9 times) and TC (1.1 to 1.8 times) content of fresh sweet corn after each cooking session for 1, 3, and 5 min, the same treatment of frozen corn resulted in 47–80% losses of TP and 10 to 39% losses of TC content. The free radical scavenging activity (RSA) exhibited by cooked fresh and frozen sweet corns was found to be different, neither of them was very high, in the range of 70.2–78.6%, and the fresh cooked ones had higher values of RSA.
7
Quirasco, Maricarmen, Bernd Schoel, Javier Plasencia, John Fagan, and Amanda Galvez. "Suitability of Real-Time Quantitative Polymerase Chain Reaction and Enzyme-Linked Immunosorbent Assay for cry9C Detection in Mexican Corn Tortillas: Fate of DNA and Protein After Alkaline Cooking." Journal of AOAC INTERNATIONAL 87, no. 3 (January 1, 2004): 639–46. http://dx.doi.org/10.1093/jaoac/87.3.639.
Full textAbstract:
Abstract Alkaline-cooked corn, called nixtamal, is the basis for many traditional corn products such as tortillas, chips, and taco shells that are used widely in Mexico and Central America and in the preparation of snack foods that are consumed globally. To assess the effects of alkaline and thermal treatments on the detectability of DNA and protein for the presence of genetically modified sequences, various nixtamalized products were prepared from blends of conventional white corn containing 0.1, 1.0, and 10% transgenic corn (event CBH 351, StarLink™). Real-time quantitative polymerase chain reactions (RTQ–PCR) and immunoassays were used to determine the cry9C gene and protein, respectively, in unprocessed corn kernels, freshly prepared alkaline-cooked and ground corn (masa), masa flour, tortillas prepared from masa by heat treatment, chips prepared from damp masa dough by deep frying, and from tortillas processed at high (200°C) and low temperatures (70°C). In spite of progressive degradation of genomic DNA during processing, RTQ–PCR genetic analysis allowed detection and quantification of the cry9C gene in all products prepared from 10, 1, and 0.1% StarLink corn, except deep-fried chips containing 0.1% StarLink. Enzyme-linked immunosorbent assays readily detected <1ppm cry9C protein in all blends of unprocessed corn (10, 1, and 0.1% StarLink) as well as in nonfried tortilla and masa products. This technique was not suitable for thermally treated nixtamalized products containing <1% transgenic corn.
8
Nkama, Iro, and Nagappa G. Malleshi. "Production and Nutritional Quality of Traditional Nigerian Masa from Mixtures of Rice, Pearl Millet, Cowpea, and Groundnut." Food and Nutrition Bulletin 19, no. 4 (January 1998): 366–73. http://dx.doi.org/10.1177/156482659801900413.
Full textAbstract:
Masa (waina) is a Nigerian yeast-fermented puff batter of millet or rice cooked in a pan with individual cuplike depressions. It resembles the Indian idli in shape and dosa in taste. Since masa is a single cereal food, its protein is of relatively poor nutritional quality. Studies were conducted to assess the feasibility of supplementing millet or rice with grain legumes for masa preparation. Based on a least-cost computer programme, masa formulations containing millet or rice blended with cowpea or groundnut were prepared and their chemical and nutritional qualities were evaluated. Phosphorus and calcium concentrations were low, and magnesium and sodium concentrations were high. Significant improvements in lysine (9%–75%), threonine (16%–25%), and isoleucine (10%–28%) were observed for some masa samples. The biological value (81%–93%), apparent digestibility (82%–88%), and net protein utilization (74%–79%) of all masa samples showed improved nutritional qualities. Supplemented masa was nutritionally better than masa made from millet or rice alone.
9
Moreira, R. G., T. Er Lo, and M. E. Castell-Perez. "Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados." Food Science and Technology International 1, no. 1 (February 1995): 41–45. http://dx.doi.org/10.1177/108201329500100107.
Full textAbstract:
The elongational viscosity of two different cooked cornmeal dough was determined as a function of moisture content (55-70% wet basis) and differences in cornmeal structure using the lubricated squeezing flow technique. When the flow regime was not governed by the viscoelastic effect, cooked cornmeal dough could be described as a power-law fluid with a flow behavior index, n, of 0.418-0.473 and consistency coefficient, K, ranging from 18.7 to 85.0 kPa s". Regression results indicated that K increased exponentially as moisture content decreased. Results suggested that the technique can be used to characterize the flow behavior and viscosity values of cooked cornmeal dough for further use in control of food processes such as extrusion.
10
Armayanthi, I. Gusti Ayu Putu, Anak Ayu Nyoman Trisna Narta Dewi, Putu Ayu Sita Saraswati, and I. Made Muliarta. "PENAMBAHAN CAWTHORNE COOKSEY EXERCISE PADA SENAM LANSIA MENURUNKAN RISIKO JATUH LANSIA DI KARANG LANSIA MELATI PUTIH JEMBRANA." Majalah Ilmiah Fisioterapi Indonesia 9, no. 2 (May 19, 2021): 106. http://dx.doi.org/10.24843/mifi.2021.v09.i02.p08.
Full textAbstract:
Penuaan pada lansia akan menurunkan kemampuan fungsional lansia. Salah satu penuaan pada lansia adalah keseimbangan yang akan meningkatkan risiko jatuh lansia. Senam lansia merupakan salah satu intervensi yang dapat diberikan untuk menurunkan risiko dan masih ada komponen keseimbangan yang lain yang bisa ditingkatkan dengan latihan lain seperti Cawthorne Cooksey Exercise (CCE). Tujuan penelitian ini adakag untuk mengetahui penambahan Cawthorne Cooksey Exercise (CCE) pada senam lansia untuk menurunkan risiko jatuh pada lansia. Penelitian ini merupakan penelitian eksperimental dengan rancangan penelitian Pre and Post Test Two Group Desgin. Sampel dibagi menjadi 2 kelompok, masing-masing kelompok terdiri dari 12 responden. Teknik pengambilan sample menggunakan simple random sampling. Pengukuran risiko jatuh diukur menggunakan kuesioner Berg Balance Scale (BBS). Pemberian latihan pada kedua kelompok dilakukan selama 9 minggu. Dari analisis data menggunakan uji Paired sample t-test pada kelompok perlakuan dan kelompok kontrol didapatkan nilai p sebesar (p=0,000) dan uji independent sample t-test pada skor BBS sesudah penelitian didapatkan nilai p sebesar (p=0,02). Hasil penurunan risiko jatuh pada kelompok perlakuan yaitu dari 36,83 menjadi 43,17, sedangkan pada kelompok kontrol yaitu dari 35,83 menjadi 40,33. Berdasarkan hasil penelitian tersebut, maka dapat disimpulkan bahwa penambahan CCE pada senam lansia lebih efektif dalam menurunkan risiko jatuh dibandingkan senam lansia pada lansia di Karang Lansia Melati Putih Jembrana.
Kata Kunci: Cawthorne Cooksey Exercise, senam lansia, risiko jatuh, lansia
Books on the topic "Maya cookery"
1
Mayan cooking: Recipes from the sun kingdoms of Mexico. New York: Hippocrene Books, 1998.
Find full text
2
False tongues and Sunday bread: A Guatemalan and Mayan cookbook. New York: Primus, 1993.
Find full text
3
Gerlach, Nancy. Foods of the Maya: A taste of the Yucatan. Freedom, CA: Crossing Press, 1994.
Find full text
4
False tongues and Sunday bread: A Guatemalan and Mayan cookbook. New York: M. Evans, 1985.
Find full text
5
Miller, Loretta Scott. A Yucatan kitchen: Regional recipes from Mexico's mundo Maya. Gretna, La: Pelican Pub. Co., 2003.
Find full text
6
Hampton, Bob. Jamba maya: Marrying the cuisines of Louisiana and Mexico. Roswell, Ga: Hampton Publishers, 1990.
Find full text
7
Gómez, María Luisa Curruchich. Nimawaʼin. [Guatemala]: Asociación de Escritores Mayances de Guatemala, 1990.
Find full text
8
Gerlach, Nancy. Foods of the Maya: A taste of the Yucatan. Albuquerque: University of New Mexico Press, 2002.
Find full text
9
Hoyer, Daniel. Mayan cuisine: Recipes from the Yucatan region. Layton, Utah: Gibbs Smith, Publisher, 2008.
Find full text
10
Hoyer, Daniel. Mayan cuisine: Recipes from the Yucatan region. Layton, Utah: Gibbs Smith, Publisher, 2008.
Find full textBook chapters on the topic "Maya cookery"
1
Townsend, Peter. "Cookery and technological spices." In The Power of Imperfections, 30–38. Oxford University Press, 2022. http://dx.doi.org/10.1093/oso/9780192857477.003.0003.
Full textAbstract:
The aim here is to make the transition from cookery, where we are familiar with the need for trace additions of salt, herbs and spices (i.e. imperfections), to all other types of manufactured goods. Mentally, we rarely consider the presence of impurities and, even in cookery, ignore that our food sources always include measurable quantities of many impurities, even rat hairs from grain silos etc. This deliberate rejection of the thought of such impurities always conditions our thinking and inhibits our attitudes and understanding of all modern technological materials. Impurities at parts per million can have enormous effects but we struggle to deal with very large numbers, even when faced with biological changes caused by cells and viruses that may be just a billionth of our weight, but define all our biology and health.
2
D'Agostino, Susan. "Incorporate nuance, because of fuzzy logic." In How to Free Your Inner Mathematician, 221–26. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198843597.003.0037.
Full textAbstract:
“Incorporate nuance, because of fuzzy logic” offers a basic introduction to fuzzy logic, a multi-valued logical system that accommodates a range of absolute and partial truths. Fuzzy logic differs from traditional logic in which statements are considered either absolutely true or absolutely false. Fuzzy logic offers a method for programming computers with intelligent instructions that emulate human thought and decision making. The discussion is supplemented with numerous hand-drawn sketches and explanations of real-life applications of fuzzy logic in electric trains, washing machines, digital cameras, rice cookers, facial recognition software, drones, and medical devices. Mathematics students and enthusiasts are encouraged to fuzzify their mathematical and life pursuits involving uncertain circumstances in which an absolute “yes” or an absolute “no” may not be the best decision. At the chapter’s end, readers may check their understanding by working on a problem. A solution is provided.
3
Meredith, Dennis. "Understand Journalists." In Explaining Research, 264–76. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197571316.003.0022.
Full textAbstract:
Journalists and scientists share such traits as curiosity and a search for the truth, but they also differ. While a scientist is not concerned with the impact their research has, journalists do and come in a bora spectrum, from totally inexperienced to professional science writers. However, both types work for their readers and viewers, not scientists; like to tell great stories; prefer conclusions to caveats; and work in a professional pressure cooker. They concentrate on covering papers published in journals, even though that research is tentative. Few journalists can do “enterprise reporting,” in which they cover the uncertainties, contradictions, controversies, and complexities of a topic. While they care about accuracy, they are not schooled in statistics. They also emphasize positive discoveries, rather than null findings, and they may engage in “false balance,” covering two sides of a story, even though one is invalid. They need a news peg, work on tight deadlines, and like visuals and multimedia to enhance their stories.
4
Polidori, Paolo, Paola Di Girolami, and Silvia Vincenzetti. "Vitamins and Minerals in Raw and Cooked Donkey Meat." In Meat and Nutrition. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96666.
Full textAbstract:
Human health is deeply affected by nutrition. The most important nutritional property of a good diet, able to provide an adequate amount of nutrients, to fulfill growth and development requirements, permitting also health maintenance, is variety of foods. Meat can be included in several diets, particularly when they are based on a restricted choice of plant foods. The inclusion of meat and meat products, even in small amounts, can significantly improve many diets; in fact, meat and derived products are good sources of proteins, vitamins and mineral salts. Thermal processes used for cooking meats represent an important factor which affects the minerals and vitamins meat content. Loss of minerals and water-soluble vitamins in cooked meat may occur, depending on the cooking method used. Previous studies investigated on donkey meat nutritional properties, described interesting characteristics of this alternative red meat, rich in protein and in iron, and with low-fat content. This chapter describes the donkey meat chemical composition, showing a comparison with other traditional red meats. The effects of cooking methods on donkey meat vitamins and minerals content will be also evaluated.
5
Cota, Prathyusha, Sayantani Saha, Shailvi Tewari, Abhirami Sasikumar, M. Yashwant Saran, Swetha Senthilkumar, and Sahabudeen Sheik Mohideen. "Acrylamide: A Neurotoxin and a Hazardous Waste." In Hazardous Waste Management [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102607.
Full textAbstract:
Acrylamide is an organic water-soluble compound and a vinyl-substituted primary amide. It is well known for its toxic effects on humans. This chemical may lead to neurodegenerative disorders like Alzheimer’s and Parkinson’s. It is exposed to humans through diet, occupation, lifestyle and many environmental factors. Acrylamide is used in molecular laboratories and even in various manufacturing and processing industries. Acrylamide is formed in food cooked at high temperatures, and exposure to this chemical may cause damage to the nervous system. In this chapter the toxicity of acrylamide and its role as a hazardous waste are highlighted. The main topics of this study are occurrence, effects and toxicity caused by acrylamide and analysis of acrylamide induced neurotoxicity in rats. Furthermore, mitigation strategies involving acrylamide have been discussed.
6
Silachamroon, Udomsak, and Sirivan Vanijanonta. "Lung flukes (paragonimiasis)." In Oxford Textbook of Medicine, 1216–19. Oxford University Press, 2010. http://dx.doi.org/10.1093/med/9780199204854.003.071103_update_001.
Full textAbstract:
Paragonimiasis is an infection by flukes of the genus Paragonimus, with foci of disease in Asia, Africa, and Central and South America. Humans acquire infection by eating metacercariae in improperly cooked freshwater crabs or crayfish. Acute inflammatory and allergic symptoms are rarely serious and usually resolve spontaneously. Chronic manifestations may be (1) pulmonary—most remarkably with a chronic, productive cough with jam-like, brownish-red sputum; and (2) extrapulmonary—most importantly in the central nervous system, often presenting with seizures. Diagnosis is by demonstrating ova in sputum, stool, or pleural fluid. Serology can be used to support the diagnosis, especially in extrapulmonary paragonimiasis. Treatment with praziquantel is almost always effective. Prevention is by health education and the mass treatment of infected people in an endemic area....
7
Silachamroon, Udomsak, and Sirivan Vanijanonta. "Lung flukes (paragonimiasis)." In Oxford Textbook of Medicine, edited by Christopher P. Conlon, 1558–62. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0184.
Full textAbstract:
Paragonimiasis is an infection by flukes of the genus Paragonimus, with foci of disease in Asia, Africa, and Central and South America. Humans acquire infection by eating metacercariae in improperly cooked freshwater crabs or crayfish. Acute inflammatory and allergic symptoms are rarely serious and usually resolve spontaneously. Chronic manifestations may be (1) pulmonary—most remarkably with a chronic, productive cough with jam-like, brownish-red sputum; and (2) extrapulmonary—most importantly in the central nervous system, often presenting with seizures. Diagnosis is by demonstrating ova in sputum, stool, or pleural fluid. Serology can be used to support the diagnosis, especially in extrapulmonary paragonimiasis. Treatment with praziquantel is almost always effective. Prevention is by health education and the mass treatment of infected people in an endemic area.
8
Mulgan, Geoff. "New Accommodations." In The Locust and the Bee. Princeton University Press, 2015. http://dx.doi.org/10.23943/princeton/9780691165745.003.0011.
Full textAbstract:
This chapter applies the theories to practice, describing the threads that may lead to radically different social and economic arrangements in the future. It shows how at decisive moments in history whole societies have remade themselves, not through violent revolutions but through rough agreements that allowed capitalism to evolve. Always these accommodations took ideas and organizations that already existed, albeit on the margins, and made them central; and always they had a strongly moral tone. Reformers, radicals, and what scholars now call social innovators provided the menus from which new deals could be cooked, and they helped capitalism to become more civilized by giving people a voice. The chapter sets out elements that can be drawn on to shape political programs in the years ahead, amplifying economic creativity and reining in predation.
9
Humphreys, Hilary. "Case 41." In Oxford Case Histories in Infectious Diseases and Microbiology, edited by Katie Jeffery, 281–84. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198846482.003.0041.
Full textAbstract:
Listeriosis is an opportunist bacterial infection, usually caused by Listeria monocytogenes, and which may be carried in the gastrointestinal tract of approximately 5% of the healthy population. At-risk patients include pregnant females, neonates, patients with leukaemia or following solid organ transplantation, and those on high dose steroids and biological agents. Physiological changes during pregnancy predispose, for example, alterations in the balance between T-helper 1 and T-helper 2 cells due to increased progesterone levels. The most common presentation is a ‘flu-like illness’ followed by bloodstream infection, meningitis, or both. Amoxicillin/ampicillin with or without an aminoglycoside is the treatment of choice but the bacterium is resistant to cephalosporins and clindamycin. Prevention is through avoidance of food sources such as soft cheeses, smoked fish, pate, cantaloupe, and cold meats, as well as attention to hygiene in the kitchen, for example, hand hygiene and avoiding the storage of cooked and raw foodstuffs side-by-side.
10
Pathare, Pankaj B., Anthony Paul Roskilly, and Sandeep Jagtap. "Energy Efficiency in Meat Processing." In Novel Technologies and Systems for Food Preservation, 78–107. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7894-9.ch004.
Full textAbstract:
Energy conservation plays a vital role towards sustainable development of meat processing. Energy costs for many meat plants represent the fourth highest operational cost. In meat processing, moderate levels of both electrical and thermal energy are consumed in wide range of processes and applications. However, energy efficiency improvement in the meat processing industry have been a focus to increase the sustainability of meat processing in the past decades. This chapter started with the examination of the energy use in meat processing facilities. The emerging energy-efficient technologies for meat processing were discussed in detail. Energy requirement for well-cooked meats varies with cooking method, appliances, and consumer behavior. Energy consumption reduction during meat cooking may have an influence on global energy requirement. Selection of cooking method, fuel, and cookware are beneficial for reducing the carbon footprint of the cooking unit. This chapter also presents the effects on quality characteristics of meat and meat products by different cooking methods.
Conference papers on the topic "Maya cookery"
1
Sha, Zhenghui, and Gaurav Ameta. "Life-Cycle Assessment of Electric Rice Cooker: A Case Study." In ASME 2011 International Mechanical Engineering Congress and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/imece2011-64356.
Full textAbstract:
Nowadays, almost every family has one electric rice cooker, thus making electric rice cooker one of the most popular household appliance in our society. If the product is not designed ecologically and is used heavily, then the product may lead to large ecological impact to our environment. To assess a product’s environmental impacts, Life Cycle Assessment (LCA) methodology is utilized. However, to the best of the authors’ knowledge, for one such technology (electric rice cooker), no complete LCA studies have existed by far. Therefore, the question about the electric rice cooker’s environmental performance is still open. This paper presents an LCA study for the complete life cycle of an electric rice cooker with the power 500Watts as the functional unit. In order to conduct LCA study, the whole life cycle of electric rice cooker was divided into four primary phases: raw materials acquisition, product manufacturing, product utilization and final disposal. To facilitate the data collection and LCA implementation, the whole life cycle system was classified as two subsystems — background system and foreground system. Based on the proposed method, primary data and environmental impact calculation was aided by Simapro 7.2 software. In the light of the Ecoindicator-99 methodology, eleven impact categories (Carcinogens, Resp. organics, Resp. inorganics, Climate change, Radiation, Ozone layer, Ecotoxicity, Acidification, Land use, Minerals, Fossil fuels) were used for the classification and characterization of the life cycle impact assessment. In this paper, the LCA study was found as a very helpful tool to define ecodesign measures for this product. Several measures are suggested to the manufacturers to implement the ecodesign in the future: 1) Use recyclable plastics in the minor parts and hidden components, such as switcher, handle etc.; 2) Reduce the number of different materials in packaging; 3) Avoid incompatible plastics during recycling; 4) Minimize the volume of the heat plate on the premise of meeting the rated heating power.
2
Kumar, Naveen, G. Vishwanath, and Anurag Gupta. "An Exergy Based Unified Test Protocol for Solar Cookers of Different Geometries." In World Renewable Energy Congress – Sweden, 8–13 May, 2011, Linköping, Sweden. Linköping University Electronic Press, 2011. http://dx.doi.org/10.3384/ecp110573741.
Full text
3
Parhami, Farnaz, and Stephen Pan. "Effect of Guard Ring Design and Properties of Inter-Layer Dielectric Film on Chip Reliability." In ASME 2005 International Mechanical Engineering Congress and Exposition. ASMEDC, 2005. http://dx.doi.org/10.1115/imece2005-79081.
Full textAbstract:
One of the common reliability problems in semiconductor industry is delamination of dielectric films used in the integrated circuit manufacturing process. Although these films have demonstrated good reliability performance in wafer form, once placed in different packages and undergo stress testing (e.g. pressure cooker test) they tend to crack and delaminate and lead to eventual reliability failure of the chip. The die guard ring can impact propagation of cracks that are initiated at the edge of the die into the active circuitry of the die. We designed several guard ring structures and performed finite element analysis to compare the potential of crack propagation for different guard ring designs. It is found that some features of the design do not affect stress intensity factor KI (potential of crack propagation). For long crack (3.75 um), structure A may reduce KI. But, structure B will increase KI. From fracture mechanics point of view, structure A may stop crack propagation toward die center. However, with structure B, the crack may still penetrate into the die. For short crack (1.25 um), effect of guard ring structure design is negligible. We have made experimental wafers using our wafer manufacturing processes to create structure A and B around the dice. Some wafers were made with film AA as interlayer dielectric and some with film BB as interlayer dielectric. SEM inspections validate our FEM models that structure A captures more cracks at the edge of the die and prevents its propagation into the die while structure B is less effective. We have shown that even with incorporation of structure B guard ring, film BB looses adhesion to other layers and delaminates upon exposure to humidity in pressure cooker test while film AA never delaminates.
4
Senga, Kento, Kaci Ho, Jon-Paul Bingham, and Marisa Wall. "Nutrient Content and Carotenoid Bioaccessibility of Underutilized Taro Varieties from Hawaii." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xxpa8618.
Full textAbstract:
Taro (Colocasia esculenta), a starchy root crop, is widely consumed across Asia and the Pacific and exists as different colored varieties in Hawai‘i. Although nutritional information exists for taro, there is a lack of variety-specific compositional data. In this study, the nutrient content (proximate and mineral via ICP-OES), phytochemical content (carotenoid via HPLC-PDA, total phenolic via Folin-Ciocalteau assay, and total monomeric anthocyanin via pH differential method), and carotenoid bioaccessibility (digestibility and micellarization efficiency via three-stage simulated digestion) were compared for three non-commercial taro, Mana Ulu, Pi‘iali‘i, and immature Pi‘iali‘i (Keiki) with one commercial variety, Maui Lehua. Nutrient and phytochemical contents differed across each taro cultivar based on their raw and cooked forms (P< 0.05). Beta-carotene and lutein were the primary carotenoids across each cultivar, with Mana Ulu containing the highest carotenoid concentration. Beta-carotene exhibited digestive stability of 45.8% and a micellarization efficiency of 13.6% from Mana Ulu samples. Total phenolic content was 83.52, 76.04, 75.44, and 66.86 mg/100 g FW and total anthocyanin content of 10.02, 9.33, 7.32, and 6.93 mg/100g FW for Maui Lehua, Mana Ulu, Pi‘iali‘i Keiki, and Pi‘iali‘i, respectively. Cooked taro had significant polyphenol losses with total phenolic contents of 20.55, 17.73, 22.61, 25.93 mg/100g FW, as well as total anthocyanin contents of 3.19, 2.16, 2.12, and 2.88 mg/100g FW for Maui Lehua, Mana Ulu, Pi‘iali‘i Keiki, and Pi‘iali‘i, respectively. These findings indicate unique nutritional and phytochemical profiles amongst underutilized taro varieties, which could be better leveraged to improve nutrition and health outcomes. Overall, expanding variety-specific compositional data is critical to ensure reliable database information to assess the nutritional adequacy of diets.
5
Shabaya, Anne. "Building Resilience in Non-formal Education: The Case of Kenya." In Tenth Pan-Commonwealth Forum on Open Learning. Commonwealth of Learning, 2022. http://dx.doi.org/10.56059/pcf10.9598.
Full textAbstract:
Building resilience in the Non-formal Educational Sector Non-formal education refers to organized educational activities (Unesco, 2022) which are experiential in nature and foster developmental skills and knowledge (dothegap, 2018), but they do not have an elaborate curriculum, syllabus, accreditation, and the certification similar to that associated with formal learning (Khasnabis et al, 2010). Educational disruption is a phenomenon that may resonate with many, but it is always eschewed from non-formal education. In Kenya, non-formal education comprises of individuals from poor street families or those living in informal settlements. These are individuals who never got a chance to undergo formal schooling. To alleviate the situation, in 2002, the Kenyan government instituted Free Education for All (FEA), but a decade later, the problem still lingers. Street families are still thriving in the slums and other informal settlements in urban centers. They become fertile grounds for those who wish to prey on the marginalized such as organized crime syndicates, drug peddlers, child prostitutes, human traffickers, and all manner of forms of human dehumanization gangs. The government of Kenya instituted TVET (technical and vocational education and training) in 2013 (Wakiaga, 2022) to equip these individuals with markatable skills. Resilience in the non-formal educational sector is far reaching. It begins with identifying populations these poor populations, and then followed by an intertwined duality of rehabilitation and counseling. Street families never got any formal education, and they shun formal society and all its trimmings; furthermore, they believe that formal education is outside their reach. A way to remedy this is to offer them non-formal education through an apprentice system where they can learn and develop a skill or a craft which they can develop into an enterprise. Such skills may include masonry, carpentry, welding, painting, brick laying, stone dressing, cookery, car washing, and general cleaning, to mention, but a few. These skills are sellable since they are in demand in both formal and informal sectors of business in society. Since non-formal training is expensive, an apprentice system can ensure an income as they train. // This paper highlights the plight of these individuals and source by showing that through non-formal education and resilience; they can be rehabilitated and transformed to become productive members of society. Non-formal education is indeed an education like any other. Its consideration, and inclusion in the national educational budgets, streamlining it by having its curriculum developed, and trainers identified then trained, is vital.
6
Serna-Perez, Amanda B., Guadalupe Loarca-Piña, and Ivan Luzardo-Ocampo. "Characterization of Dietary Fiber Extracts from Corn (Zea mays L.) and Cooked Common Bean (Phaseolus vulgaris L.) Flours and Evaluation of Their Inhibitory Potential against Enzymes Associated with Glucose and Lipids Metabolism In Vitro." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11049.
Full text
7
Àlvarez, Ana, Mireya Zapata, Raquel Ango, and Eric Martinez. "Postural hygiene in the workplace for making masapan crafts." In Human Systems Engineering and Design (IHSED 2021) Future Trends and Applications. AHFE International, 2021. http://dx.doi.org/10.54941/ahfe1001154.
Full textAbstract:
A worker may experience muscle aches or numbness in legs and fatigue after an eight-hour workday occupying a permanent posture for a long time. Taking into account minimum requirements for postural hygiene and ergonomics, we managed to avoid these discomforts without suffering health problems in the medium and long term. This study is part of a population of fifteen craftsmen who make masapan handicrafts in Calderón town in Ecuador. The process arises from a transformation of bread dough to a handmade dough more than 80 years ago, consisting of an ancestral art that needs quality from obtaining the dough to the artistic details of figures, where the craftsman makes his creations without realizing that is jetting a bad posture in the workplace. The research analyzes the operation of the manufacture of the glue that is carried out standing up, mixing the ingredients to obtain the dough and cooked until it gets a homogeneous consistency. It is a repetitive activity in each of the production cycles. The OWAS and RULA methods were applied to assess the risks produced by physical loads derived from the activities carried out and the global characterization of the postures, which were observed and classified in various possible combinations. The process is at level 3, that is, it requires the redesign of the task and increasing the active pauses. As a result, it was obtained that the risk category is level 2, the analyzed posture has the potential to cause damage to the musculoskeletal system.
8
Sany, Jalil R. "Accurate Rail Vehicle Dynamic Simulations by DynaRail." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-60365.
Full textAbstract:
A general purpose rail vehicle dynamic simulation tool has been developed at CAM (Center for Automated Mechanics). This tool allows the user to start any rail vehicle dynamic simulation with measured wheel and rail profile data without a need for generating pre-cooked wheel/rail contact geometry tables. Using the constrained multibody methods, the tool robustly solves the three dimensional wheel/rail interaction problem and computes the longitudinal, lateral and vertical locations of 1st and 2nd contacts, the sizes of all Hertzian contact areas, rolling radii, contact angles, normal reactions, the creepages and their associated forces and moments online and makes all the details available as outputs to the user for subsequent analysis and validation of the solution. The purpose of this study is to demonstrate the ability of the tool for predicting the detailed responses of the rail vehicle systems. For all simulations, in addition to the detailed contact reactions, the precise positions of all contacts in three-dimensional space are readily solved for and available for further considerations. This is an application paper and intends to introduce the railroad engineers and consultants to a tool that is capable of fulfilling their simulation and modeling needs for complex rail/vehicle systems. Such needs are not commonly provided by the specialized codes and very hard for the railroad engineers to fulfill them using other general purpose codes. DynaRail is particularly useful to the wheel/rail profile designers who may be concerned with the continuous movement of the contact point at an unprecedented accuracy. The online prediction and imposition of the contacts makes it possible to systematically include and consider the effect of the contact movements on its associated contact geometry variables such as the size of contact ellipses, rolling radii, contact angles and, ultimately the effect of all these on the stability and/or the resulting motion of wheel on rail.
9
Ramirez, Angel D., Karla Crespo, Daniel A. Salas, and Andrea J. Boero. "Life Cycle Assessment of a Household in Ecuador." In ASME 2020 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/imece2020-23199.
Full textAbstract:
Abstract The life cycle assessment (LCA) of a middle-class household of 5 members in Guayaquil, Ecuador was performed in order to identify the life cycle stages and activities with higher environmental burdens. LCA is a quantitative tool for assessing the environmental performance of products or systems during its life span, through the compilation and further evaluation of the inputs, outputs, and potential environmental impacts. The life cycle of the house included a 50-year lifespan house divided into three stages: pre-occupation, occupation, and post-occupation stage. The type of house chosen for the analysis represents the current trend of urban growth and planning of the city, which is pointing towards residential zones and housing plans far away from central areas. The notion of household metabolism is associated with the occupation stage. Household metabolism refers to all flows of matter and energy related to anthropogenic activities conducted on a household, which is a socio-economic entity that consists of people living together occupying a dwelling or part of it. Households are key entities of the anthroposphere because the sum of all private households is the process on which all other processes depend on and serve directly or indirectly. The total energy use and emissions for which the sum of households is responsible reflects the importance of considering its influence when assessing the environmental impact of dwellings. Five energy case scenarios were analyzed. These included different energy mixes and the use of inductive cookers as an alternative to those that use liquefied petroleum gas (LPG), which are the most used in Ecuador. The influence of the energy production structure of the country on the environmental impact of the household is supported by the results. A higher share of hydroelectricity in the energy mix, compared with the share of thermal electricity, presented lower environmental impacts in most categories. Public policies that encourage a shift towards a cleaner electricity production technology may decrease the overall environmental impact of households and buildings. The occupation stage entails the highest contribution to all impact categories, e.g. 88% of global warming potential (GWP), followed by the pre-occupation stage, contributing 10% of GWP. Food consumption has not been considered in reviewed studies, although it represents the highest environmental burden within the occupation stage of the house, followed by electricity, and gas use: 43, 27, and 20% of GWP respectively. The results support the importance of including household metabolism in LCA studies due to the high environmental burden associated with it, and the influence of the electricity production structure of the country on the life cycle impact of households.
10
Yukongdi, Pakpadee. "Khao San Dam: The Archaeological Evidence of Burnt Rice Festival in Southern Thailand | ข้าวสารดำา: หลักฐานทางโบราณคดีเกี่ยวกับประเพณีการเผาข้าวในภาคใต้ของ ประเทศไทย." In The SEAMEO SPAFA International Conference on Southeast Asian Archaeology and Fine Arts (SPAFACON2021). SEAMEO SPAFA, 2021. http://dx.doi.org/10.26721/spafa.pqcnu8815a-08.
Full textAbstract:
Recently in 2021the 11th office of the Fine Arts Department, Songkhla has reported their annual excavations in Trang Province that archaeologists have found some set of rice while excavation in process namely,1) Khao Kurum Archaeological Site, Huai Yod District and 2) Napala Archaeological Site, Muang District. The artifacts which were found associated with the rice grains on the habitation layer consisted of potsherds, animal bones, grindstone, beads, etc. The grains of rice are short and brown in colour which is examined as carbonized since the beginning at its first left. The primary examination by archaeologists has classified the rice of Napala Archaeological Site as short grain of probably Orysa sativa (Indica or Aus) rice. AMS Radiocarbon dating by Beta Analytic Testing Laboratory shows the AMS standard results and calibration dating of charred material measured radiocarbon age:1440±30BP. Because of their geographical location, both sites are incredibly located on one side of the hill slope, where they were suitable for habitat and plantation, especially tiny paddy fields and farms with sufficient water supply either small stream or well. The found rice, which now still grows uphill, probably called ‘Khao rai’ needs less water or no marsh. Comparative study of ethnographic “Atong” 1 of 12 sub-tribes of the “Garos” Tibeto-Burman in Meghalaya, India which originated slash-and-burnt socio-groups, have shown an interest in growing rice activity. According to their ritual ceremony for planting of paddy, other grain, and seeds takes place. There are many ritualistic offerings of rice such as (1) flattened rice by asking for permission to cultivate the land from the first harvested paddy in May. (2) After the harvesting in September or October, the 1st ceremony of the agricultural year is a thanksgiving ceremony to mark the end of a period of toil in the fields and harvesting of bumper crops, which is probably the most important festival of the Garos locally called “Maidan syla” meant to celebrate the after-harvested festival or burnt rice festival. Their 2nd ceremony is to revive the monsoon clouds. People throw cooked rice on the floor to symbolize hailstones. Noticing the rice, were probably the assemblage of “Khao San Dam” in many activities of these ceremonies, that is the archaeological evidence found in Khao Kurum and Napala Archaeological Sites. In the Southern part of Thailand, once the crops have already cultivated, people celebrate to welcome their outcrops most probably at the end of September to October and mark their end of plantation before the monsoon come. People prepare 4 main rice desserts put together with other necessity stuffs in the “hmrub” special large containers and donate to the ancestors through Buddhist ceremony. Though archaeological evidence shows that southern peninsular was where the migrants from the west especially India origins, who shared same habitat of hillslope, might brought their different traditions through both land trans-peninsular and sea routes then settled down inner western or eastern coast since prehistoric times. The beliefs in animism might belong to some other western migrants and with having “hmrub” is one of their unique cultural characteristic material and tradition remain. Once they settled down then converged to Buddhism, the ritual ceremony may be changed due to religion, but tradition remains the same today, that is, Bun Duean Sib on the 10th of the lunar month or September-October.
Reports on the topic "Maya cookery"
1
Kanner, Joseph, Dennis Miller, Ido Bartov, John Kinsella, and Stella Harel. The Effect of Dietary Iron Level on Lipid Peroxidation of Muscle Food. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7604282.bard.
Full textAbstract:
Biological oxidations are almost exclusively metal ion-promoted reactions and in ths respect iron, being the most abundant, is the commonly involved. The effect of dietary iron levels on pork, turkey and chick muscle lipid peroxidation and various other related compounds were evaluated. Crossbred feeder pigs were fed to market weight on corn-soy rations containing either 62, 131 or 209 ppm iron. After slaughter, the muscles were dissected, cooked and stored at 4°C. Heavily fortifying swine rations with iron (>200 ppm) increase nn-heme iron (NHI), thiobarbituric acid reactive substances (TBARS), and decrease a-tocopherol in cooked stored pork but did not increase warmed-over aroma (WOA). NHI and TBARS were higher in cooked pork from pigs fed high-iron diets. Liver iron correlated with muscle iron. TBARS were strongly related with WOA. The role of dietary vitamin E and ascorbic acid on Fe-induced in vivo lipid peroxidation in swine was also evaluated. Moderate elevation in iron stores had a marked effect on oxidative stress, especially as indicated by liver TBARS. Supplemental vitamin E, and to a lesser extent vitamin C, protect against this oxidative stress. Unsupplementation of Fe in the regular diet of turkeys did not affect body weight, blood hemoglobin level, or iron pool in the liver or muscle. The reason being that it contained "natural" ~120 mg Fe/kg feed, and this amount is high enough to keep constant the pool of iron in the body, liver or muscle tissues. Only Fe-supplementation with high amounts of Fe (500 ppm) significantly increased turkey blood hemoglobin and total iron in the liver, in 1 out of 3 experiments, but only slightly affects iron pool in the muscles. It seems that the liver accumulates very high concentations of iron and significantly regulates iron concentration in skeletal muscles. For this reason, it was very difficult to decrease muscle stability in turkeys through a diet containing high levels of Fe-supplementation. It was shown that the significant increase in the amount of iron (total and "free") in the muscle by injections with Fe-dextran accelerated its lipid peroxidation rate and decreased its a-tocopherol concentration. The level and metabolism of iron in the muscles affects the intensity of in vivo lipid peroxidation. This process was found to ifluence the turnover and accumulation of a-tocopherol in turkey and chick muscles. Treatments which could significantly decrease the amount and metabolism of iron pool in muscle tissues (or other organs) may affect the rate of lipid peroxidation and the turnover of a-tocopherol. Several defense enzymes were determined and found in the turkey muscle, such as superoxide dismutase, catalase, and glutathione peroxidase. Glutathione peroxidase was more active in muscles with a high trend of lipid peroxidation, lmore so in drumsticks than in breast muscles, or muscles with a low a-tocopherol content. The activity of glutathione peroxidase increased several fold in muscle stored at 4°C. Our work demonstrated that it will be much more practical to increase the stability of muscle tissues in swine, turkeys and chickens during storage and processing by increasing the amount of vitamin E in the diet than by withdrawing iron supplementation.
2
Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.
Full textAbstract:
Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
3
Willis, C., F. Jorgensen, S. A. Cawthraw, H. Aird, S. Lai, M. Chattaway, I. Lock, E. Quill, and G. Raykova. A survey of Salmonella, Escherichia coli (E. coli) and antimicrobial resistance in frozen, part-cooked, breaded or battered poultry products on retail sale in the United Kingdom. Food Standards Agency, May 2022. http://dx.doi.org/10.46756/sci.fsa.xvu389.
Full textAbstract:
Frozen, breaded, ready-to-cook chicken products have been implicated in outbreaks of salmonellosis. Some of these outbreaks can be large. For example, one outbreak of Salmonella Enteritidis involved 193 people in nine countries between 2018 and 2020, of which 122 cases were in the UK. These ready-to-cook products have a browned, cooked external appearance, which may be perceived as ready-to-eat, leading to mishandling or undercooking by consumers. Continuing concerns about these products led FSA to initiate a short-term (four month), cross-sectional surveillance study undertaken in 2021 to determine the prevalence of Salmonella spp., Escherichia coli and antimicrobial resistance (AMR) in frozen, breaded or battered chicken products on retail sale in the UK. This study sought to obtain data on AMR levels in Salmonella and E. coli in these products, in line with a number of other FSA instigated studies of the incidence and nature of AMR in the UK food chain, for example, the systematic review (2016). Between the beginning of April and the end of July 2021, 310 samples of frozen, breaded or battered chicken products containing either raw or partly cooked chicken, were collected using representative sampling of retailers in England, Wales, Scotland and Northern Ireland based on market share data. Samples included domestically produced and imported chicken products and were tested for E. coli (including extended-spectrum beta-lactamase (ESBL)-producing, colistin-resistant and carbapenem-resistant E. coli) and Salmonella spp. One isolate of each bacterial type from each contaminated sample was randomly selected for additional AMR testing to determine the minimum inhibitory concentration (MIC) for a range of antimicrobials. More detailed analysis based on Whole Genome Sequencing (WGS) data was used to further characterise Salmonella spp. isolates and allow the identification of potential links with human isolates. Salmonella spp. were detected in 5 (1.6%) of the 310 samples and identified as Salmonella Infantis (in three samples) and S. Java (in two samples). One of the S. Infantis isolates fell into the same genetic cluster as S. Infantis isolates from three recent human cases of infection; the second fell into another cluster containing two recent cases of infection. Countries of origin recorded on the packaging of the five Salmonella contaminated samples were Hungary (n=1), Ireland (n=2) and the UK (n=2). One S. Infantis isolate was multi-drug resistant (i.e. resistant to three different classes of antimicrobials), while the other Salmonella isolates were each resistant to at least one of the classes of antimicrobials tested. E. coli was detected in 113 samples (36.4%), with counts ranging from <3 to >1100 MPN (Most Probable Number)/g. Almost half of the E. coli isolates (44.5%) were susceptible to all antimicrobials tested. Multi-drug resistance was detected in 20.0% of E. coli isolates. E. coli isolates demonstrating the ESBL (but not AmpC) phenotype were detected in 15 of the 310 samples (4.8%) and the AmpC phenotype alone was detected in two of the 310 samples (0.6%) of chicken samples. Polymerase Chain Reaction (PCR) testing showed that five of the 15 (33.3%) ESBL-producing E. coli carried blaCTX-M genes (CTX-M-1, CTX-M-55 or CTX-M-15), which confer resistance to third generation cephalosporin antimicrobials. One E. coli isolate demonstrated resistance to colistin and was found to possess the mcr-1 gene. The five Salmonella-positive samples recovered from this study, and 20 similar Salmonella-positive samples from a previous UKHSA (2020/2021) study (which had been stored frozen), were subjected to the cooking procedures described on the sample product packaging for fan assisted ovens. No Salmonella were detected in any of these 25 samples after cooking. The current survey provides evidence of the presence of Salmonella in frozen, breaded and battered chicken products in the UK food chain, although at a considerably lower incidence than reported in an earlier (2020/2021) study carried out by PHE/UKHSA as part of an outbreak investigation where Salmonella prevalence was found to be 8.8%. The current survey also provides data on the prevalence of specified AMR bacteria found in the tested chicken products on retail sale in the UK. It will contribute to monitoring trends in AMR prevalence over time within the UK, support comparisons with data from other countries, and provide a baseline against which to monitor the impact of future interventions. While AMR activity was observed in some of the E. coli and Salmonella spp. examined in this study, the risk of acquiring AMR bacteria from consumption of these processed chicken products is low if the products are cooked thoroughly and handled hygienically.