Food allergy is a growing health issue worldwide and the demand for sensitive,robust and high-throughput analytical methods is rising.In recent years,mass spectrometry-based methods have been established for multiple ...Food allergy is a growing health issue worldwide and the demand for sensitive,robust and high-throughput analytical methods is rising.In recent years,mass spectrometry-based methods have been established for multiple food allergen detection.In the present study,a novel method was developed for the simultaneous detection of almond,cashew,peanut,and walnut allergens in bakery foods using liquid chromatography–mass spectrometry.Proteins unique to these four ingredients were extracted,followed by trypsin digestion,quadrupole time-of-flight(Q-TOF)mass spectrometry and bioinformatics analysis.The raw data were processed by de-novo sequencing module plus PEAKS DB(database search)module of the PEAKS software to screen peptides specific to each nut species.The thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry(QQQ-MS)in multiple reaction monitoring(MRM)mode.Each nut species was represented by four peptides,all of which were validated for label-free quantification(LFQ).Calibration curves were constructed with good linearity and correlation coefficient(r 2)greater than 0.99.The limits of detection(LODs)were determined to range from 0.11 to 0.31 mg/kg,and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling(VITAL).The recoveries of the developed method in incurred bakery food matrices ranged from 72.5%to 92.1%with relative standard deviations(RSD)of<5.2%.The detection of undeclared allergens in commercial bakery food samples confirmed the presence of these allergens.In conclusion,this method provides insight into the qualitative and quantitative detection of trace levels of nut allergens in bakery foods.展开更多
An automatic intelligent system for the colour and texture inspection of bakery products is proposed.In this system,advance classification technique featuring Support Vector Machine and biologically inspired HMAX base...An automatic intelligent system for the colour and texture inspection of bakery products is proposed.In this system,advance classification technique featuring Support Vector Machine and biologically inspired HMAX based shape descriptor integrated with biologically plausible RGB Opponent-Colour-Channel Descriptor is used to classify bakery products to their respective classes based on the shape and based on their colour referring to different baking durations. The results of this paper are compared with other methods for the automatic bakery products inspection. It is discovered that biologically inspired computer vision models performs accurately and efficiently as compared to the computer vision models which are not biologically plausible,in the bakery products quality inspection. It is also discovered that the One Versus One SVM and Directed Acyclic Graph SVM acquired the maximum accurate classification rate. The proposed method acquired classification accuracy of 95% and 100% for the biscuit shape and biscuit colour recognition,respectively. The proposed method is also consistently stable and invariant. This shows that the biologically inspired computer vision models have the capability to replace existing inspection methods as more reliable and accurate alternative.展开更多
Occupational exposure to flour dust within bakery environments presents significant health hazards to bakery personnel.Flour dust,generated as a byproduct during baking,becomes airborne during the baking process,thus ...Occupational exposure to flour dust within bakery environments presents significant health hazards to bakery personnel.Flour dust,generated as a byproduct during baking,becomes airborne during the baking process,thus constituting a respiratory threat.Adverse health consequences include respiratory diseases,skin irritation,allergic reactions,and potential long-term health impacts.Data indicates that a broad segment of bakery workers encounters exposure to flour dust,with specific subgroups,such as bakers and dough mixers,being particularly susceptible.Contributing factors to this exposure encompass insufficient ventilation and a lack of awareness.It is vital to assess exposure levels through air quality monitoring and health surveillance.Efficient interventions encompass engineering solutions(e.g.,ventilation systems,dust extraction),administrative measures(including training and the use of personal protective equipment),and the implementation of occupational health and safety programs.Collaborative efforts with healthcare professionals and regulatory authorities are paramount for achieving success.Case studies underscore the effectiveness of such interventions,resulting in improved worker health,thus underscoring the advantages of protective measures.Challenges in this endeavor include industry resistance to change,financial considerations,and issues related to compliance.Future recommendations entail further research,policy enhancements,and the involvement of industry stakeholders and labor unions in advocating for worker safety.展开更多
African emperor moth (Gonimbrasia zambesina) caterpillars are considered healthy food as they are rich in protein and unsaturated fats. In Kenya, G. zambesina caterpillars are predominantly found along the coastal reg...African emperor moth (Gonimbrasia zambesina) caterpillars are considered healthy food as they are rich in protein and unsaturated fats. In Kenya, G. zambesina caterpillars are predominantly found along the coastal region, where they emerge in during the short and the long rains. The caterpillars forage in the wild on mango (Mangifera indica) leaves and Euclea natalensis (Ericales: Ebenaceae) leaves. The caterpillars are consumed whole or may be transformed into fine flour. The caterpillars’ flour can be utilized in the bakery industry for the enrichment of bakery products since wheat (the major component of bakery products) is low in protein. However, consumers are concerned about the microbiological quality of bakery products enriched with insect flour. There are also concerns about the effect of these insects’ flour on the shelf life of bakery products since they have unsaturated fats. Therefore, this study evaluated the microbial quality and shelf life of wheat muffins enriched with G. zambesina caterpillar flour at 0%, 5%, 10%, 15%, and 20%. For all the samples analyzed, total viable count (TVC) was <30 cfu/g, total coliform count (TCC) was Salmonella spp, and Staphylococcus aureus were not detected. The colonies for yeast and moulds were <30 cfu/g throughout the evaluation time of 21 days. The PVs of wheat muffins increased with an increase in the substitution level. The PVs of enriched wheat muffins increased with an increase in storage time and temperature. The shelf-life of the wheat muffins decreased with an increase in the substitution level of wheat flour with G. zambesina caterpillar flour. The predicted shelf life of 0%, 5%, 10%, 15%, and 20% wheat muffins was 120.0 days, 111.0 days, 103.0 days, 102.0 days and 90.0 days, respectively. Therefore, wheat muffins enriched with G. zambesina caterpillar flour have good microbiological quality and shelf life.展开更多
Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are ev...Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are evaluated by characteristics of the mature product. Regardless of its origin, the water shall be drinkable to be used in processes of baking. In this study, four types of water of the country which are Spring water, Lajthiza, Tepelena and Trebeshina are evaluated. Three factors that must be considered in relation to water quality, such as taste, content of chemicals and mineral content are evaluated. Identification of an unusual taste or bad smell in water can change the taste of the final product. Chlorine is considered a chemical ingredient that has significant effects on the quality of the dough, especially in the fermentation activity. Yeast, being a natural microorganisem, is sensitive to chlorine. Also a high level of chlorine affects the function of flour and enzymes especially. Mineral content of the water determines the hardness and softness of the water, where strong water contains a large amount of minerals, while soft water contains a very limited amount of minerals. Dough characteristics may be affected by the minerals content in water: minerals used by the yeast nutrient, so a change in their concentration in the water affects at the fermentation process. As a result, a change in fermentation will affect at the dough characteristics, making it stronger or weaker. In a wider sense of functionality of baking ingredient products, it is very important to control the baking process and final production of a consistent quality. Often, when quality is not within the required standards and used not adequately, water can be a determining factor for obtaining the desired dough and final product characteristics.展开更多
<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span&...<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span><span style="font-family:""><span style="font-family:Verdana;">synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. </span><span style="font-family:Verdana;">The aim of this study was</span><span style="font-family:Verdana;"> to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products </span><span style="font-family:Verdana;">was</span><span style="font-family:Verdana;"> investigated. The antibacterial effect of berries on the growth of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Bacillus </span><span style="font-family:Verdana;">mesentericus</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> was studied. </span><b><span style="font-family:Verdana;">Methods:</span></b><span style="font-family:Verdana;"> In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">rate of bacteria was based on the measurement of the optical density at</span><span style="font-family:""> </span><span style="font-family:Verdana;">600 nm (OD600). The method of Thompson </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">et al</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"展开更多
Background: Occupational flour inhalation has been a culprit in the start of several pulmonary diseases such as asthma. We examined the relationship between occupational wheat flour inhalation in bakery and supermarke...Background: Occupational flour inhalation has been a culprit in the start of several pulmonary diseases such as asthma. We examined the relationship between occupational wheat flour inhalation in bakery and supermarket employees with pulmonary functions, respiratory symptoms, and sputum eosinophilia to determine hyper-responsiveness in a cross-sectional study in Iran. Methods: 122 subjects from traditional bakeries and 137 subjects from supermarket employees were enrolled in the study. Flour exposure concentrations, respiratory signs, sputum analysis, and respiratory volumes and capacities were measured based on the standard methods. Results: Respirable concentration of flour in the bakery workers was two- to four-fold of ACGIH’s threshold limit value in which bread-bakers with 2.2 mg/m3 experienced maximum exposures. The supermarket employees were not exposed to flour dust. The respiratory volumes in both bakery and supermarket employees were in the normal range. However, the median of voluminal percentage in bakery workers except Forced Vital Capacity (FVC) decreased (p p < 0.05). In addition, we observed increased respiratory symptoms in the bakery workers, again more prevalent in the bread-bakers. There was a significant correlation between flour exposure concentration and sputum eosinophilia in which the percentage of eosinophilia in the bread-bakers was more than other bakery and supermarket employees. Although there were reductions in the respiratory volumes, the results indicated no obstructive spirometric pattern. Conclusions: Sputum eosinophilia might be a suitable screening method to detect airway hyper-responsiveness in workers exposed to known asthmogens.展开更多
Objective: Few studies have related nutritional factors with quality of life in healthy populations. Our aim was to analyze the relationship between commercial bakery, fast food or soft drinks consumption and mental a...Objective: Few studies have related nutritional factors with quality of life in healthy populations. Our aim was to analyze the relationship between commercial bakery, fast food or soft drinks consumption and mental and physical quality of life. Study Design: This analysis included 8335 participants from the 'Seguimiento Universidad de Navarra' (SUN) Project (a multipurpose, dynamic cohort). Methods: The consumption of commercial bakery, fast food and soft drinks was assessed through a validated food-frequency questionnaire at baseline. Quality of life was measured after 4 years of follow-up with the Short-Form 36 (SF-36) Health Survey. Generalized Linear Models were fit to assess the regression coefficients (b) and their 95% confidence intervals (95% CI) for the association between commercial bakery, fast food and soft drinks consumption and each domain and the two standardized measures of the SF-36. Results: As compared to the participants in the lowest quintile of consumption, those participants in the highest quintile of consumption of commercial bakery, fast food and soft drinks showed a score significantly lower (>2 points) for vitality (b = -2.14, 95% CI = -3.31 to -0.96), role emotional (b = -2.23, 95% CI = -4.33 to -0.13), and role physical (b = -2.31, 95% IC = -4.26 to -0.36) domains with statistically significant dose-response relationships (p for trend < 0.05). When the food groups were analysed separately, significant inverse associations were found only for commercial bakery and fast-food consumption. Conclusions: The results suggest that high consumption of commercial bakery, fast-food and soft drinks at baseline was associated with worse scores on self-perceived quality of life. This association was stronger for the mental domains of the SF-36.展开更多
The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use ...The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use （malpractice） of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF （X-ray fluorescence） techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable.展开更多
Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating...Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating fiber-enriched muffin pre-mix.Apple pomace powder(APP)was supplemented in refined wheat flour at different concentration and 33%was found highly acceptable by the sensory panelists on a 9 point hedonic scale.Samples were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific value.Storage study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient conditions.Cost evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based pre-mix.Results of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.展开更多
Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in ...Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in the market, therefore contracting authority has the challenging task to provide a diverse and high-quality bread and bakery pastries through the process of public procurement. Each buyer has the option of ordering food through the so-called ＂short chain＂, which allows the ordering of locally produced cereals, bread from the organic and integrated production. The Ministry of Health of the Republic of Slovenia issued a ＂Guide to Quality Standards of Food in Public Ordering for Educational Institutions＂ which supports the ordering process. In addition to quality requirements, the buyer divides the tender documentation into several groups and subgroups （e.g. Bread, Bakery pastries and Bread of organic production）. The bakery industry is aware that in kindergartens high-quality bread and bakery pastries are required, therefore they already offer products with reduced salt, sugars, fats, products without trans-fatty acids and gluten. Taking into account the appropriate purchasing specifications and good knowledge of legislation, with respect to public procurement law-related orders, children in kindergartens can be provided with high-quality bread and bakery pastries.展开更多
基金the Key Science and Technology Program of the Market Supervision Administration of Jiangsu Province(No.KJ196035)the Key Science and Technology Program of the Market Supervision Administration of Nanjing(No.KJ2019043),China.
文摘Food allergy is a growing health issue worldwide and the demand for sensitive,robust and high-throughput analytical methods is rising.In recent years,mass spectrometry-based methods have been established for multiple food allergen detection.In the present study,a novel method was developed for the simultaneous detection of almond,cashew,peanut,and walnut allergens in bakery foods using liquid chromatography–mass spectrometry.Proteins unique to these four ingredients were extracted,followed by trypsin digestion,quadrupole time-of-flight(Q-TOF)mass spectrometry and bioinformatics analysis.The raw data were processed by de-novo sequencing module plus PEAKS DB(database search)module of the PEAKS software to screen peptides specific to each nut species.The thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry(QQQ-MS)in multiple reaction monitoring(MRM)mode.Each nut species was represented by four peptides,all of which were validated for label-free quantification(LFQ).Calibration curves were constructed with good linearity and correlation coefficient(r 2)greater than 0.99.The limits of detection(LODs)were determined to range from 0.11 to 0.31 mg/kg,and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling(VITAL).The recoveries of the developed method in incurred bakery food matrices ranged from 72.5%to 92.1%with relative standard deviations(RSD)of<5.2%.The detection of undeclared allergens in commercial bakery food samples confirmed the presence of these allergens.In conclusion,this method provides insight into the qualitative and quantitative detection of trace levels of nut allergens in bakery foods.
基金Sponsored by the National Natural Science Foundation of China(Grant Nos.11572084,11472061,71371046 and 61603088)the Fundamental Research Funds for the Central Universities and DHU Distinguished Young Professor Program(Grant No.16D210404)the China Scholarship Council(CSC)
文摘An automatic intelligent system for the colour and texture inspection of bakery products is proposed.In this system,advance classification technique featuring Support Vector Machine and biologically inspired HMAX based shape descriptor integrated with biologically plausible RGB Opponent-Colour-Channel Descriptor is used to classify bakery products to their respective classes based on the shape and based on their colour referring to different baking durations. The results of this paper are compared with other methods for the automatic bakery products inspection. It is discovered that biologically inspired computer vision models performs accurately and efficiently as compared to the computer vision models which are not biologically plausible,in the bakery products quality inspection. It is also discovered that the One Versus One SVM and Directed Acyclic Graph SVM acquired the maximum accurate classification rate. The proposed method acquired classification accuracy of 95% and 100% for the biscuit shape and biscuit colour recognition,respectively. The proposed method is also consistently stable and invariant. This shows that the biologically inspired computer vision models have the capability to replace existing inspection methods as more reliable and accurate alternative.
文摘Occupational exposure to flour dust within bakery environments presents significant health hazards to bakery personnel.Flour dust,generated as a byproduct during baking,becomes airborne during the baking process,thus constituting a respiratory threat.Adverse health consequences include respiratory diseases,skin irritation,allergic reactions,and potential long-term health impacts.Data indicates that a broad segment of bakery workers encounters exposure to flour dust,with specific subgroups,such as bakers and dough mixers,being particularly susceptible.Contributing factors to this exposure encompass insufficient ventilation and a lack of awareness.It is vital to assess exposure levels through air quality monitoring and health surveillance.Efficient interventions encompass engineering solutions(e.g.,ventilation systems,dust extraction),administrative measures(including training and the use of personal protective equipment),and the implementation of occupational health and safety programs.Collaborative efforts with healthcare professionals and regulatory authorities are paramount for achieving success.Case studies underscore the effectiveness of such interventions,resulting in improved worker health,thus underscoring the advantages of protective measures.Challenges in this endeavor include industry resistance to change,financial considerations,and issues related to compliance.Future recommendations entail further research,policy enhancements,and the involvement of industry stakeholders and labor unions in advocating for worker safety.
文摘African emperor moth (Gonimbrasia zambesina) caterpillars are considered healthy food as they are rich in protein and unsaturated fats. In Kenya, G. zambesina caterpillars are predominantly found along the coastal region, where they emerge in during the short and the long rains. The caterpillars forage in the wild on mango (Mangifera indica) leaves and Euclea natalensis (Ericales: Ebenaceae) leaves. The caterpillars are consumed whole or may be transformed into fine flour. The caterpillars’ flour can be utilized in the bakery industry for the enrichment of bakery products since wheat (the major component of bakery products) is low in protein. However, consumers are concerned about the microbiological quality of bakery products enriched with insect flour. There are also concerns about the effect of these insects’ flour on the shelf life of bakery products since they have unsaturated fats. Therefore, this study evaluated the microbial quality and shelf life of wheat muffins enriched with G. zambesina caterpillar flour at 0%, 5%, 10%, 15%, and 20%. For all the samples analyzed, total viable count (TVC) was <30 cfu/g, total coliform count (TCC) was Salmonella spp, and Staphylococcus aureus were not detected. The colonies for yeast and moulds were <30 cfu/g throughout the evaluation time of 21 days. The PVs of wheat muffins increased with an increase in the substitution level. The PVs of enriched wheat muffins increased with an increase in storage time and temperature. The shelf-life of the wheat muffins decreased with an increase in the substitution level of wheat flour with G. zambesina caterpillar flour. The predicted shelf life of 0%, 5%, 10%, 15%, and 20% wheat muffins was 120.0 days, 111.0 days, 103.0 days, 102.0 days and 90.0 days, respectively. Therefore, wheat muffins enriched with G. zambesina caterpillar flour have good microbiological quality and shelf life.
文摘Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are evaluated by characteristics of the mature product. Regardless of its origin, the water shall be drinkable to be used in processes of baking. In this study, four types of water of the country which are Spring water, Lajthiza, Tepelena and Trebeshina are evaluated. Three factors that must be considered in relation to water quality, such as taste, content of chemicals and mineral content are evaluated. Identification of an unusual taste or bad smell in water can change the taste of the final product. Chlorine is considered a chemical ingredient that has significant effects on the quality of the dough, especially in the fermentation activity. Yeast, being a natural microorganisem, is sensitive to chlorine. Also a high level of chlorine affects the function of flour and enzymes especially. Mineral content of the water determines the hardness and softness of the water, where strong water contains a large amount of minerals, while soft water contains a very limited amount of minerals. Dough characteristics may be affected by the minerals content in water: minerals used by the yeast nutrient, so a change in their concentration in the water affects at the fermentation process. As a result, a change in fermentation will affect at the dough characteristics, making it stronger or weaker. In a wider sense of functionality of baking ingredient products, it is very important to control the baking process and final production of a consistent quality. Often, when quality is not within the required standards and used not adequately, water can be a determining factor for obtaining the desired dough and final product characteristics.
文摘<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span><span style="font-family:""><span style="font-family:Verdana;">synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. </span><span style="font-family:Verdana;">The aim of this study was</span><span style="font-family:Verdana;"> to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products </span><span style="font-family:Verdana;">was</span><span style="font-family:Verdana;"> investigated. The antibacterial effect of berries on the growth of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Bacillus </span><span style="font-family:Verdana;">mesentericus</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> was studied. </span><b><span style="font-family:Verdana;">Methods:</span></b><span style="font-family:Verdana;"> In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">rate of bacteria was based on the measurement of the optical density at</span><span style="font-family:""> </span><span style="font-family:Verdana;">600 nm (OD600). The method of Thompson </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">et al</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"
文摘Background: Occupational flour inhalation has been a culprit in the start of several pulmonary diseases such as asthma. We examined the relationship between occupational wheat flour inhalation in bakery and supermarket employees with pulmonary functions, respiratory symptoms, and sputum eosinophilia to determine hyper-responsiveness in a cross-sectional study in Iran. Methods: 122 subjects from traditional bakeries and 137 subjects from supermarket employees were enrolled in the study. Flour exposure concentrations, respiratory signs, sputum analysis, and respiratory volumes and capacities were measured based on the standard methods. Results: Respirable concentration of flour in the bakery workers was two- to four-fold of ACGIH’s threshold limit value in which bread-bakers with 2.2 mg/m3 experienced maximum exposures. The supermarket employees were not exposed to flour dust. The respiratory volumes in both bakery and supermarket employees were in the normal range. However, the median of voluminal percentage in bakery workers except Forced Vital Capacity (FVC) decreased (p p < 0.05). In addition, we observed increased respiratory symptoms in the bakery workers, again more prevalent in the bread-bakers. There was a significant correlation between flour exposure concentration and sputum eosinophilia in which the percentage of eosinophilia in the bread-bakers was more than other bakery and supermarket employees. Although there were reductions in the respiratory volumes, the results indicated no obstructive spirometric pattern. Conclusions: Sputum eosinophilia might be a suitable screening method to detect airway hyper-responsiveness in workers exposed to known asthmogens.
文摘Objective: Few studies have related nutritional factors with quality of life in healthy populations. Our aim was to analyze the relationship between commercial bakery, fast food or soft drinks consumption and mental and physical quality of life. Study Design: This analysis included 8335 participants from the 'Seguimiento Universidad de Navarra' (SUN) Project (a multipurpose, dynamic cohort). Methods: The consumption of commercial bakery, fast food and soft drinks was assessed through a validated food-frequency questionnaire at baseline. Quality of life was measured after 4 years of follow-up with the Short-Form 36 (SF-36) Health Survey. Generalized Linear Models were fit to assess the regression coefficients (b) and their 95% confidence intervals (95% CI) for the association between commercial bakery, fast food and soft drinks consumption and each domain and the two standardized measures of the SF-36. Results: As compared to the participants in the lowest quintile of consumption, those participants in the highest quintile of consumption of commercial bakery, fast food and soft drinks showed a score significantly lower (>2 points) for vitality (b = -2.14, 95% CI = -3.31 to -0.96), role emotional (b = -2.23, 95% CI = -4.33 to -0.13), and role physical (b = -2.31, 95% IC = -4.26 to -0.36) domains with statistically significant dose-response relationships (p for trend < 0.05). When the food groups were analysed separately, significant inverse associations were found only for commercial bakery and fast-food consumption. Conclusions: The results suggest that high consumption of commercial bakery, fast-food and soft drinks at baseline was associated with worse scores on self-perceived quality of life. This association was stronger for the mental domains of the SF-36.
文摘The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use （malpractice） of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF （X-ray fluorescence） techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable.
文摘Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating fiber-enriched muffin pre-mix.Apple pomace powder(APP)was supplemented in refined wheat flour at different concentration and 33%was found highly acceptable by the sensory panelists on a 9 point hedonic scale.Samples were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific value.Storage study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient conditions.Cost evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based pre-mix.Results of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.
文摘Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in the market, therefore contracting authority has the challenging task to provide a diverse and high-quality bread and bakery pastries through the process of public procurement. Each buyer has the option of ordering food through the so-called ＂short chain＂, which allows the ordering of locally produced cereals, bread from the organic and integrated production. The Ministry of Health of the Republic of Slovenia issued a ＂Guide to Quality Standards of Food in Public Ordering for Educational Institutions＂ which supports the ordering process. In addition to quality requirements, the buyer divides the tender documentation into several groups and subgroups （e.g. Bread, Bakery pastries and Bread of organic production）. The bakery industry is aware that in kindergartens high-quality bread and bakery pastries are required, therefore they already offer products with reduced salt, sugars, fats, products without trans-fatty acids and gluten. Taking into account the appropriate purchasing specifications and good knowledge of legislation, with respect to public procurement law-related orders, children in kindergartens can be provided with high-quality bread and bakery pastries.
