Parametric Analysis for Varying Packing Materials and Water Temperatures in a Humidifier

Salins, Sampath Suranjan; Siddiqui, Shahida Anusha; Reddy, S. Rama

doi:10.11159/ffhmt20.196

Cited by 15 publications

(10 citation statements)

References 17 publications

(14 reference statements)

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“…A number of researchers have studied the effects of different ingredients on the sensory characteristics and overall perception of snack bars [ 16 , 25 , 26 , 27 ]. For example, Santos et al [ 28 ] studied the sensory characteristics of homemade and alternative cereal bars using dehydrated jackfruit and seed meal as a fiber source.…”

Section: Resultsmentioning

confidence: 99%

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Ibrahim

Fidan

Aljaloud

et al. 2021

Foods

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The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste. The technological, textural, microbiological and sensory qualities of the obtained food products were evaluated during storage for 12 days after their production. Date palm fruit in the form of date paste was used as an ingredient in the composition of the new snack bars that also included nuts and dried fruits. Five formulations were prepared: a control bar, snack bar with 40% date paste, snack bar with 50% date paste, snack bar with 60% date paste, and snack bar with 70% dates paste. The resulting date paste’s textural characteristics supported the bonding potential of the food system and gave a sweet taste to the final product. The formulations containing 50% date paste presented the highest overall acceptability and were the formulation with the best sensory characteristics. Thus, the addition of date paste in snack bars would be a good option to develop a functional product that contributes to rational nutrition principles. The obtained values in the current study confirmed the technological and functional potential of date fruit as a product that can find adequate application in the composition of foods with functional properties.

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Section: Resultsmentioning

confidence: 99%

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Ibrahim

Fidan

Aljaloud

et al. 2021

Foods

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show abstract

“…The result of the experiment was evaluated based on the analysis of the state of the gastrointestinal tract, liver, spleen, and kidneys during the pathoanatomical autopsy of laboratory mice. The biopreparation was considered non-toxic if all laboratory animals remained viable, and no pathoanatomical changes were recorded during their autopsy [28,29].…”

Section: Methodsmentioning

confidence: 99%

Assessment of the Biosafety of Microorganisms and their Joint Composition

Luneva¹,

Lysenko²,

Гнеуш³

et al. 2021

Pharmacophore

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This publication presents the results of studying the biosafety of microorganisms used for the development of a biological product-a litter destructor, both individually and in a joint composition. In the experiment, the culture of Stylonychia (Stylonychia mytilus) and laboratory animals (rabbits, mice, and rats) were used. Based on a series of preclinical studies, it was found that the studied microorganisms individually do not indicate any symptoms of virulence, toxigenicity, toxicity and do not give an affirmative counteraction to the formation of hemolysin. The results of the express method showed that the aqueous and acetone extracts obtained from the joint microbial composition did not have a detrimental effect on the culture of protozoa, the viability in all groups was 100.0%. The analysis of the dermonecrotic effect of the studied microbial preparation demonstrated that the studied extracts did not cause hemorrhage, hyperemia, peeling, edema, and other pathology indicating an inflammatory process on the skin of laboratory rabbits. Conducting an acute experiment confirmed the safety of the studied microbial consortium, since during the research the laboratory mice remained active, mobile, no signs of poisoning or other pathology were found, and the conducted pathoanatomical autopsy did not reveal lesions of the parenchymal organs of the laboratory test objects. In general, the results of the studies indicated that the investigated cultures of microorganisms and their joint composition in the composition of the biological product-destructor do not show a toxic impact on the body of lab test objects, which confirms their harmlessness.

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“…As another example, only 12 plants in the US are responsible for 50% of pork production, and another 12 for beef production [ 6 ]. Absenteeism due to illness can also be disruptive as a 25% increase in absenteeism can lead to a 45% decrease in the food supply [ 7 , 8 ]. This also depends upon the techniques that are used to process the complexities.…”

Section: An Airborne Virus Model Of Food Safetymentioning

confidence: 99%

Tackling Airborne Virus Threats in the Food Industry: A Proactive Approach

Zimmerman

Siddiqui

Bischoff

et al. 2021

IJERPH

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The current SARS-COVID-19 crisis has demonstrated the dangers that airborne virus (AV) pandemics pose to the health of all workers (particularly in the meat processing industry), the economic health of the food industry, and food security. The impact that the current pandemic has had on the food industry points to the need for a proactive rather than reactive approach towards preventing future AV outbreaks. Such a proactive approach should be based on empirical assessments of current AV food safety practices and the development of more robust practices tailored to the culture and needs of the food industry. Moreover, a proactive approach is necessary in order to better prepare the food industry for future AV outbreaks, protect the health of workers, reduce disparities in AV occupational health risks, and enhance the safety of the food supply chain. The aim of this review is to make the case for a new food safety research paradigm that incorporates the intensive study of airborne viruses under conditions that simulate food industry work environments.

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Parametric Analysis for Varying Packing Materials and Water Temperatures in a Humidifier

Cited by 15 publications

References 17 publications

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Assessment of the Biosafety of Microorganisms and their Joint Composition

Tackling Airborne Virus Threats in the Food Industry: A Proactive Approach

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