Fried Chicken Research Articles

Novel Redox Tests for Maillard Abuse-Induced Redox Imbalance: a Pilot Single Case Paradigm Analyzing Dietary Oxidized-Browned Foods and Their Instant-Influence on Oral-Intestinal, Extracellular, and Intracellular Systemic Oxidative and Reductive Stress and Eventual Association with COVID-19 Sepsis and Other Leading Causes of Morbidity and Mortality Globally

The public health hazards associated with Maillard end-products such as melanoidins and advanced lipoxidation end-products (ALEs) and advanced glycation end-products (AGEs), intermediary Maillard reaction creations, include most of the leading causes of morbidity and mortality globally. At the same time, only a few clinicians understand the intricacies linking redox biophysics and disease to humans and animals, explained here and in companion articles in simple to conceptualize terms. Maillard abuse causes increased systemic oxidative stress (SOS: pE-> pH+), an accelerant to the fatal vascular complications of type 1 diabetes. Maillard abuse-induced SOS (pE-> pH+) is also linked to type 2 diabetes, thyroid disorders, polycystic ovary syndrome, low testosterone, and osteoporosis. Many studies have shed light on exotic, intricate, and pricey markers to test extracellular and intracellular Maillard reaction-induced redox imbalance. And their corresponding influence on soluble and cell receptor signaling and the Maillard-induced redox-based diseases and deaths they cause. Inconclusive and pricey new markers for measuring extracellular and intracellular redox balance and imbalance cost thousands of US Dollars (USD) per in vivo assay. The author presents seven extracellular and intracellular redox markers costing less than 150 USD per in vivo assay, using standard laboratory tests available to medical centers worldwide. A PubMed search revealed no studies testing colas, pizza, burgers, and wings-specific intra-day Maillard-rich food binges on TSH, TG/HDL ratio (THR), VLDL/HDL ratio (VHR), LDL/HDL ratio (LHR), and urine pH+ extracellular redox markers, and neutrophil/lymphocyte ratio (NLR) and platelet/lymphocyte ratio (PLR) intracellular redox indicators. The objective of this pilot single case study is to test the feasibility of replication on a much larger scale. The second objective is to analyze the potential influence or lack of impact of Maillard intermediate and end-products on oral-intestine, corporal extracellular, and intracellular redox biophysics, soluble and cell receptor signaling, immunosuppression, inflammation, and risk for developing one or more of the leading causes of morbidity and mortality worldwide at three targeted intraday-pH+ points. The participant met inclusion criteria and drank acidic tide-inducing Maillard-rich colas to prompt an intra-oral-intestinal and the body’s extracellular systemic oxidative stress (SOS: pE-> pH+)-associated plasma acidic-tide. And had blood drawn for CBC with differential and platelet count, comprehensive metabolic panel, lipid panel, and TSH, and provided a sample for a routine urinalysis after an at-home confirmation of extracellular acidic-tide using ‘Just Fitter pH Test Strips pH 4.5 – pH 9.0.’ In a concerted attempt to reach an at-home urine pH+ strip value of 5.5, the top of the 4.5 to 5.5 urine and 7.35 to 7.38 blood systemic oxidative stress range (SOS: pE-> pH+). Before driving to the lab to give blood and urine samples for CBC with differential, comprehensive metabolic panel, lipid panel, TSH, and routine urinalysis. A similar procedure occurred to consuming mainly alkaline-botanical pizza, peanut butter shake, stronger alkaline tide-inducing acidic bacon double cheeseburgers and twelve fried chicken wings. The move from cola-associated urine pH+ 6 to pizza-associated pH+ 6.5 within the prime systemic energy PSE (pE- = pH+) urine pH+ range increased oral-intestinal, extracellular, and intracellular SOS by a factor of 50. The move from pizza-associated urine pH+ 6.5 to burgers and wings-associated pH+ 7.0 within the systemic reductive stress (SRS: pE-< pH+) urine pH+ range of 6.7 to 7.7, increased oral-intestinal, extracellular, and intracellular SOS (SOS: pE- > pH+) by a massive score of 556. This pilot study warrants reproduction on a larger scale with similarly healthy participants with elevated antioxidant tone. Such Maillard-intense trials require safe inclusionary criteria that limit initial subject sample pools to the equivalent of less than 25% of healthy females and males 8 to 80 years of age within or close to their ideal body mass indices and waist-to-height ratios.

Novel Redox Tests for Maillard Abuse-Induced Redox Imbalance: a Pilot Single Case Paradigm Analyzing Dietary Oxidized-Browned Foods and Their Instant-Influence on Oral-Intestinal, Extracellular, and Intracellular Systemic Oxidative and Reductive Stress and Eventual Association with COVID-19 Sepsis and Other Leading Causes of Morbidity and Mortality Globally

The public health hazards associated with Maillard end-products such as melanoidins and advanced lipoxidation end-products (ALEs) and advanced glycation end-products (AGEs), intermediary Maillard reaction creations, include most of the leading causes of morbidity and mortality globally. At the same time, only a few clinicians understand the intricacies linking redox biophysics and disease to humans and animals, explained here and in companion articles in simple to conceptualize terms. Maillard abuse causes increased systemic oxidative stress (SOS: pE-> pH+), an accelerant to the fatal vascular complications of type 1 diabetes. Maillard abuse-induced SOS (pE-> pH+) is also linked to type 2 diabetes, thyroid disorders, polycystic ovary syndrome, low testosterone, and osteoporosis. Many studies have shed light on exotic, intricate, and pricey markers to test extracellular and intracellular Maillard reaction-induced redox imbalance. And their corresponding influence on soluble and cell receptor signaling and the Maillard-induced redox-based diseases and deaths they cause. Inconclusive and pricey new markers for measuring extracellular and intracellular redox balance and imbalance cost thousands of US Dollars (USD) per in vivo assay. The author presents seven extracellular and intracellular redox markers costing less than 150 USD per in vivo assay, using standard laboratory tests available to medical centers worldwide. A PubMed search revealed no studies testing colas, pizza, burgers, and wings-specific intra-day Maillard-rich food binges on TSH, TG/HDL ratio (THR), VLDL/HDL ratio (VHR), LDL/HDL ratio (LHR), and urine pH+ extracellular redox markers, and neutrophil/lymphocyte ratio (NLR) and platelet/lymphocyte ratio (PLR) intracellular redox indicators. The objective of this pilot single case study is to test the feasibility of replication on a much larger scale. The second objective is to analyze the potential influence or lack of impact of Maillard intermediate and end-products on oral-intestine, corporal extracellular, and intracellular redox biophysics, soluble and cell receptor signaling, immunosuppression, inflammation, and risk for developing one or more of the leading causes of morbidity and mortality worldwide at three targeted intraday-pH+ points. The participant met inclusion criteria and drank acidic tide-inducing Maillard-rich colas to prompt an intra-oral-intestinal and the body’s extracellular systemic oxidative stress (SOS: pE-> pH+)-associated plasma acidic-tide. And had blood drawn for CBC with differential and platelet count, comprehensive metabolic panel, lipid panel, and TSH, and provided a sample for a routine urinalysis after an at-home confirmation of extracellular acidic-tide using ‘Just Fitter pH Test Strips pH 4.5 – pH 9.0.’ In a concerted attempt to reach an at-home urine pH+ strip value of 5.5, the top of the 4.5 to 5.5 urine and 7.35 to 7.38 blood systemic oxidative stress range (SOS: pE-> pH+). Before driving to the lab to give blood and urine samples for CBC with differential, comprehensive metabolic panel, lipid panel, TSH, and routine urinalysis. A similar procedure occurred to consuming mainly alkaline-botanical pizza, peanut butter shake, stronger alkaline tide-inducing acidic bacon double cheeseburgers and twelve fried chicken wings. The move from cola-associated urine pH+ 6 to pizza-associated pH+ 6.5 within the prime systemic energy PSE (pE- = pH+) urine pH+ range increased oral-intestinal, extracellular, and intracellular SOS by a factor of 50. The move from pizza-associated urine pH+ 6.5 to burgers and wings-associated pH+ 7.0 within the systemic reductive stress (SRS: pE-< pH+) urine pH+ range of 6.7 to 7.7, increased oral-intestinal, extracellular, and intracellular SOS (SOS: pE- > pH+) by a massive score of 556. This pilot study warrants reproduction on a larger scale with similarly healthy participants with elevated antioxidant tone. Such Maillard-intense trials require safe inclusionary criteria that limit initial subject sample pools to the equivalent of less than 25% of healthy females and males 8 to 80 years of age within or close to their ideal body mass indices and waist-to-height ratios.

Inference in Games Without Equilibrium Restriction: An Application to Restaurant Competition in Opening Hours

This article relaxes the Bayesian Nash equilibrium assumption in the estimation of discrete choice games with incomplete information. Instead of assuming unbiased/correct expectations, the model specifies a player’s belief about the behaviors of other players as an unrestricted unknown function. I then study the joint identification of belief and payoff functions in a game where players have different numbers of actions (e.g., 3 × 2 game). This asymmetry in action sets partially identifies the payoff function of the player with more actions. Moreover, if usual exclusion restrictions are satisfied, the payoff and belief functions are point identified up to a scale, and the restriction of equilibrium beliefs is testable. Finally, under a multiplicative separability condition on payoffs, the above identification results are extended to the player with fewer actions and to games with symmetric action sets. I apply this model and its identification results to study the store hours competition between McDonald’s and Kentucky Fried Chicken in China. The null hypothesis of unbiased beliefs is rejected. If researchers incorrectly impose the equilibrium assumption, then the estimated interactive effect would be biased downward by more than 50%.

Dietary Therapy for Celiac Disease: Suggestions for the Practical Application of the Diet Offered by Gastronomy

Celiac disease is an inherited disease. In this case, the protein found in the wheat, barley, rye, and oats (α-gliadin - the alcohol-soluble component of gluten) damages the small intestinal mucosa of the body. As a result of the damage, absorption is impaired. The only way to treat it is through diet, so it is imperative to completely avoid the gluten-containing products. These must be replaced by gluten-free products. The primary purpose of the manuscript is to formulate dietary recommendations for patients with celiac disease. In addition, dishes are prepared and presented that can be an active part of the diet (fried chicken with potato garnish; fruit smoothie with coconut drink; chicken with mixed vegetable salad; fried eggs with fried vegetables and extruded gluten-free cornbread). These foods can be used effectively as part of a gluten-free diet. We hope to provide useful information for the scientific community. In addition, we can contribute to the protection of their health.

Effects of a school-based intervention to reduce cardiovascular disease risk factors among secondary school students: A cluster-randomized, controlled trial.

BackgroundCardiovascular diseases (CVDs) are the number cause of death worldwide. In Ghana CVD has been the leading cause of death since 2001. The prevalence of CVD risk factors among adolescents in Ghana has been increasing. This study seeks to develop, implement and evaluate the effects of a behavioral modification intervention program to reduce CVD risk factors among secondary school students in Brong Ahafo, Ghana.MethodsA cluster-randomized controlled trial was conducted with schools as clusters over a period of six-months with pre and post intervention evaluations. Participants were public secondary school students (14–19 years) from four schools in Brong Ahafo, Ghana. Students in the intervention group were trained by the researchers whereas those of the control group received no intervention. The intervention included health education and physical activity modules. Follow-up data using same questionnaire were collected within two weeks after the intervention was completed. Intention-to-treat analysis was performed after replacing missing values using the multiple imputation method. The generalized linear mixed model (GLMM) was used to assess the effects of the intervention study.ResultsThe GLMM analyses showed the intervention was effective in attaining 0.77(p<0.001), 0.72(p<0.001), 0.47(p<0.001), 0.56(p<0.001), and 0.39(p = 0.045) higher total physical activity, fruits, vegetables, seafood, and water scores respectively for the intervention group over the control group. The intervention was also significant in reducing -0.15(p<0.001),-0.23(p<0.001),-0.50(p<0.001),-0.32(p<0.001),-0.90(p<0.001),-0.87(p<0.001),-0.38(p<0.001), -0.63(p<0.001), -1.63(p<0.001), 0.61(p<0.001), and -1.53(p = 0.005) carbohydrates, fats and oils, fried eggs, fried chicken, carbonated drinks, sugar, sweet snacks, salted fish, weight, BMI, and diastolic BP. The odds of quitting alcohol use in the intervention group were 1.06 times more than the control group. There was no significant effect on reducing smoking and systolic BP.ConclusionThere is an urgent need for the intervention program to be integrated into the existing curriculum structure of secondary school schools. Implementing the intervention will allow for longer and more consistent impact on the reduction of CVD risk factors among secondary school students.

Survey on salt content in selected food products of fast food restaurants and determination of salt intake awareness among fast food consumers in Klang Valley

Introduction: Malaysians are exposed to a high salt diet, which is one of the contributors to the prevalence of hypertension among them. This study aimed to identify the salt content in selected food products of fast food restaurants and to determine the salt intake awareness among fast food consumers. Methods: Salt content data were collected through online survey from the official websites of selected restaurants (Kentucky Fried Chicken, McDonald’s, Subway® and Texas Chicken). The food products were classified into eight food categories (chickenbased, potato-based, rice-based, sandwich, salad, bread, dessert, and sauce). The cross-sectional study on salt intake awareness was conducted among 108 Malaysian adults from these restaurants. A knowledge, attitude and practice (KAP) questionnaire was disseminated online. The salt content and the consumers’ salt intake awareness were analysed using Statistical Products and Service Solution (SPSS) software version 25.0. Results: A total of 105 food products were surveyed in this study. Sauce products contained the highest salt content (1.9±0.8 g/100g), followed by bread (1.2±0.3 g/100g), potato-based (1.2±0.4 g/100g), chicken-based (1.2±0.3 g/100g), sandwich (1.1±0.6 g/100g), rice-based (0.7±0.3 g/100g), salad (0.4±0.2 g/100g), and dessert (0.3±0.4 g/100g). For the KAP study, a total of 108 consumers had participated and mostly (48.2%) had a fair level of salt intake awareness. Conclusion: Most food products of fast food restaurants contained high salt content and majority of fast food consumers had a fair level of salt intake awareness. More strategic interventions are needed to control the salt intake among adults in Malaysia

Physicochemical and microbial quality of coated raw and oleogel-fried chicken

In this study, oleogels were prepared by mixing canola oil and two concentrations of carnauba wax at 5 g/100 g and 10 g/100 g. Chicken breast samples were deep-fried in either canola oil or oleogels (5 or 10 g/100 g (w/v)) for 3–4 min at 177.7 °C. Fried and raw samples were dipped in sweet potato starch edible coating formulated with thyme essential oil (TEO) at 0, 2, and 4 g/100 g (v/v) concentrations. Consequent to drying, coated samples were bagged and stored in a refrigerator at 4 ± 1 °C for 8 days. Oleogel-fried samples had significantly lower fat contents than canola oil-fried samples but oleogelation did not improve the oxidative stability of the fried chickens. However, the incorporation of 2 g/100 g TEO into edible coating offered better oxidative stability in the oleogel-fried samples (P < 0.05) up to 4 days. There were no significant differences in texture, coating pick-up, and color properties among treatments (P > 0.05). The edible coating did not alter water activity and pH values in raw samples. However, coated samples activated with TEO had lower counts of the microorganisms.

Association of macronutrients and dietary patterns with risk of systemic lupus erythematosus in the Black Women’s Health Study

Systemic lupus erythematosus (SLE) affects African-American (AA) women disproportionately. The few prospective studies assessing dietary intake in relation to risk of SLE have been conducted in predominantly white populations and have been null. The present study assessed associations of macronutrients and dietary patterns with risk of SLE in AA women. Data from the Black Women's Health Study was collected prospectively via biennial questionnaires starting in 1995. Participants completed a self-administered 68-item FFQ in 1995. Self-reported SLE was verified through medical record review. We used multivariable (MV) Cox regression models to estimate HRs and 95% CIs for macronutrients, carbohydrates, proteins, total fats, PUFAs, ω-3 fatty acids, ω-6 fatty acids, MUFAs, saturated fats, trans fatty acids, Alternative Healthy Eating Index score, vegetable/fruit and meat/fried food dietary patterns, and a reduced rank regression (RRR)-derived dietary pattern in relation to SLE risk. We confirmed a total of 114 incident cases of SLE among 51,934 women during 1995-2015. MVHRs and 95% CIs for the highest quintile of intake versus the lowest were HR: 1.96, 95% CI: 1.02, 3.67 for carbohydrates; HR: 0.66, 95% CI: 0.37, 1.18 for protein; and HR: 0.54, 95% CI: 0.28, 1.01 for total fats. MUFAs, saturated fatty acids, and trans fatty acids were significantly associated with a lower risk of SLE. An RRR-derived factor, rich in fruits and sugar-sweetened drinks and low in margarines and butter, red and processed meats, fried chicken, poultry, and eggs, which explained 53.4% of the total variation of macronutrients, was the only food pattern associated with increased SLE risk (HR: 1.88, 95% CI: 1.06, 3.35). These analyses suggest that a diet high in carbohydrates and low in fats is associated with increased SLE risk in AA women.

Analisis Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan pada Rumah Makan Ayam Geprek Greget

Greget Chicken Geprek Diner is one of the many diners that sell fried chicken. Greget Chicken Geprek Diner strives to maintain product quality and service for customer satisfaction so that customer interest is not reduced. The purpose of this study is to determine the attributes of products and services that are able to satisfy customer needs and provide solutions for improvement. The study was conducted at the Greget Chicken Geprek Diner in Medan. Sampling was done by purposive sampling method and data collection was done by distributing questionnaires and directly to respondents. The analysis was carried out using the Kano method. The study results show on product quality attributes: The promise of being given on time in completing the product, maintaining food hygiene, and consistent chicken size. These three attributes have the “better” (0.8) and “worse” (-0.77) values and are included in the one-dimensional and reverse categories. Attributes of service quality: Waiters prioritize the interests of customers, Management responds to customer complaints, Adequate parking space, Clean rooms, When the payment process is correct or there are no errors, and Waiters respond quickly when called. The six attributes have the highest “better” (0.83) and “worse” (-0.62) scores and are categorized as attractive and one-dimensional.&#x0D; Keyword : Quality of service, customer satisfaction, kano method.

Companies’ Perspectives on Factors Affecting Consumer Satisfaction in Fast-Food Restaurant using Fuzzy AHP

In today's world, the fast-food restaurant has become a popular sort of eatery. The fast-food industry's expansion is always changing in response to customer requests in order to meet their needs. As a result, clients have a wide range of fast-food restaurants to choose from in order to satiate their hunger. Clients' contentment with restaurants will influence not just the image of the establishments, but also the services offered by their employees as they strive to entertain and deliver the best possible service to their paying customers. However, the competition between the restaurants have caused certain restaurants to gain lower profits as the customers’ satisfaction is not fulfilled for certain factors. Price, food quality, service quality, restaurant atmosphere, promotion, customer expectations, and brand are all elements to consider. This study was conducted to analyse the importance of factors in customer satisfaction in a fast-food restaurant in Perlis. In this study, the method applied is the Fuzzy Analytical Hierarchy Process (AHP) to rank the factors that have a high impact on customer satisfaction. The selected fast-food restaurants were McDonald (McD), Kentucky Fried Chicken (KFC), Pizza Hut, Domino’s Pizza, Marrybrown, and Subway. The primary data collected through the questionnaire were analysed by experts, the manager of the fast-food restaurant selected. The findings show that in a fast-food restaurant, the quality of service with 0.2188 of normalized weight is the most important factor in customer satisfaction, and the price with 0.0436 of normalized weight is the least significant. The role of the manager and the staffs were thus evidently more important in customer satisfaction than the price offered.

Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat

Piao chicken breast meat was cooked by three different methods (boiling, frying and roasting). Non-volatile and volatile substances in the three cooked chicken were analyzed by GC-MS, UPLC-Q-Exactive-MS and GC-IMS, respectively. Arachidonic acid was the highest in boiled chicken, oleic acid was the highest in roasted chicken, linoleic acid, EPA and DHA were the highest in fried chicken. Compared with the control group, the total content of small molecular metabolites of chicken in each treatment group decreased. The total amount of amino acids in roasted chicken was 2.90 times of that in boiled chicken (P < 0.05), and 2.23 times of that in fried chicken (P < 0.05). A total of 26 volatile flavor compounds were detected. Phenylacetaldehyde etc. were the main volatile flavor compounds in boiled chicken, 3-butanedione etc. were the main volatile flavor compounds in fried chicken, while 3-methylbutyraldehyde etc. were the main volatile flavor compounds in roasted chicken.

Pengaruh Diferensiasi Dan Inovasi Produk Terhadap Keputusan Pembelian Chid Chid Fried Chicken Di Purwakarta

The research method used is a quantitative method with descriptive and inferential analysis. The population in this study is the people in Purwakarta who use and are involved in the process of purchasing food products Chic Chic Fried Chicken, a sample of 30 respondents who were determined by purposive sampling technique. Test the validity of the instrument using Confirmatory Factor Analysis while the reliability test used Alpha Cronbach. The analysis technique used is partial correlation, t test, multiple correlation, F test and multiple regression.The results of the study found that: (1) Differentiation has a positive effect on purchasing decisions as seen from the r value of 0.741 (significant at 5% level): (2) Product innovation has a positive effect on purchasing decisions as seen from the calculated r value of 0.603 (significant at level 5%): (3) Differentiation, product innovation, jointly on purchasing decisions as seen from the calculated r value of 0.750.

China's Shaxian Snacks: A national brand's globalization challenge

AbstractThis case study examines the growth of Shaxian Snacks, which became a nationally known fast food brand in China within the span of 20 years. Shaxian Snacks restaurants are found not only in all areas of China, but also in other countries such as the United States, Australia, and Portugal. Shaxian Snacks is unique since, unlike franchises such as McDonald's and Kentucky Fried Chicken (KFC), it is a collective brand, under which thousands of small fast food restaurants operate independently but offer similar menus, service, and price range. The case traces the development of Shaxian Snacks, analyzing the role of the local government, competitiveness dynamics, and challenges of this collective brand. A collective brand is not owned by a specific company or individual but is associated with a common product, originating in one location that can be used by any enterprise or individual as long as they follow common practices related to the brand. The case explores the inter‐relationships of Shaxian Snacks and local economic development, and projects the Shaxian Snacks brand's future. The case reveals how a local government can promote local economic development, and may inspire local governments of other developing regions and countries to pursue similar strategies in developing their economies.

PENGARUH KUALITAS PRODUK, HARGA DAN CITRA MEREK TERHADAP KEPUTUSAN PEMBELIAN PADA BEST FRIED CHICKEN (BFC) CABANG SENTOSA SAMARINDA

This reseach was conductad at one of the franchise located in Samarinda, which is location on street Sentosa Gg Kembali, namely Best Fried Chicken (BFC). The rose of this study was to examine the effect of product quality, price and brand image of purcasing decisions at Best Fried Chicken (BFC) Sentosa branch Samarinda. And to find out among the variable of produc quality, price and brand image that have a dominant influence on purchasing decisions at Best Fried Chicken (BFC) Sentosa Samarinda Branch. The sampling tachnique used is non probability sampling. The number of sample used was 91 respondent. Data obatained from distribusing questionnaires. The conclusion of this study is that the calculation of this study is that the calculation of the F test variable product quality, price and brand image simultaneously has a significant effect on purchasing decisions as Best Fried Chicken Sentosa Samarinda Branch. while the calculation of the t-test of product quality variables partially does not have a significant effect on purchasing decisions for best fried chicken (BFC) Sentosa Samarinda Branch. In the dominant test, the brand image variable is the most influential variable.

3D Printing of Steak-like Foods Based on Textured Soybean Protein.

Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foods through 3D printing technology. The textural difference between fried 3D printed samples and fried commercial chicken breast (control) was studied. The results show that different ink substrates (TSP and DSP) and hydrocolloids (xanthan gum, konjac gum, sodium alginate, guar gum, sodium carboxymethyl cellulose, and hydroxyethyl cellulose) were the keys to successful printing. The ink composed of TSP and xanthan gum had the best printing characteristics and sample integrity after frying. It was found that different infilling patterns and infill rates had a significant effect on the texture properties of the fried samples. When the triangle infilling pattern was used at an infill rate of 60%, the product had had the closest hardness (2585.13 ± 262.55), chewiness (1227.18 ± 133.00), and gumminess (1548.09 ± 157.82) to the control sample. This work proved the feasibility of using 3D printing based on plant protein to produce steak-like food with texture properties similar to chicken breast.

Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage

Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage

DIETARY PATTERN OF SOME EGYPTIAN UNIVERSITY YOUTH

This study was focused on the daily dietary pattern of university youth, where about 60% of Egyptians are within the youth age 18-40yrs. A purposive Cluster Two stages random sampling design was applied. Two universities located in Cairo were selected (The Future, a private university,) and (Ain Shams a governmental university). The respondent students were from the faculties of medicine, engineering, dentistry, and pharmacy. The Covid-19 epidemic that lasted for two years had limited the sample size and decreased the response rate of respondents to the questionnaire. The total sample size was 50 students within twenties 18 -24 years, 38 males, and 12 females. An online, validated, questionnaire FFQ was used. The questionnaire included 60 food items. It was adapted to fit the Egyptian society dietary traditions and taste. Due to the limitations of the sample size, the analysis was restricted to compare between male and female university youth. The daily dietary pattern was aggregated into three food subgroups (vegetal, animal and snacks). The share of each subgroup in major nutrients (Kcal, Protein, Fats, and Fe) was estimated. A Chi-square test for the independency of the two daily dietary pattern of male and female students was applied. Major result and conclusions showed that: The daily dietary Kcal intake of the male students looked healthier than the female students because of higher vegetal foods intake share. The female students snack diets share in daily Kcal intake was higher than the male students. It implies that the female students tend to have more candy, cookies chocolate and beverages. Probably, they think it is more elegant habits that fit them as girls, even though, these foods are costly and leading to exposure to obesity and diabetes, if lasted with age. The proportion of animal foods in gross protein intake was too high. The recommended animal protein share is ≤ 33% of the daily gross protein intake. Therefore, the body metabolizes excess protein as calories source and drains nitrogen in urine with burden on kidney functions, with age it would cause Gout disease and/or Kidney failure. Animal products are expensive because paying a high price for animal products is for essential amino acids not as a source of energy. There are plenty of much cheaper carbohydrate The apparent higher share of animal products in fat content of the daily diet is not a healthy phenomenon. The high fats as saturated fatty acids in red meat and fast foods are harmful. If such dietary habit lasted with age with often increase in income, and naturally, less physical activity most probably would imply exposure individuals to obesity, heart diseases and arteriosclerosis. Such phenomenon stems from dietary customs of the university youth to have fast foods as burger, nuggets, fried chicken with french-fries is not only expensive, but it these meals are also much greasy from low quality imported frozen meat mixed with soybean and greasy spicy top dressings,. They are called in west unhealthy Junk foods. However, the developing countries youth simulate the western diets as modern culture. Even though, the obesity rate in USA has doubled within the last three decades. Exposure to high blood level of bad cholesterol accelerate the probability of early arteriosclerosis. Even though, the Fe intake from animal foods is more utilizable than other food sources having frequent tea, coffee, gaseous water with or immediately after meals most probably destroys the diet Fe without utilization. Such types of beverages might cause gastritis which in turn decrease the potentiality of digestion and absorption of digested food.

Tuesdays with Susan

Abstract The indelible 1993 film, Rudy, about a working-class man from the deindustrializing U.S. Midwest, serves as a backdrop for our discussion of Susan Birrell's lasting legacy in sport studies and sport history. As two of Dr. Birrell's former teaching assistants at the University of Iowa, who attended lectures and screenings for an undergraduate Sport and Film class every Tuesday evening throughout numerous semesters, we focus our gaze on one of her most underappreciated analytical and methodological interventions: intertextuality. We expand on our memories and discuss how we, as instructors, would have our students engage with intertextuality, using Rudy and the current texts of “Rudy II,” a 2019 Kentucky Fried Chicken commercial, and “Robbie,” a 2020 Saturday Night Live skit. These sources, when analyzed together, reveal the reproduction of white, middle-class values in sport film. Therefore, critical cultural perspectives and intertextual approaches to sport film, what we describe as a “Birrellian” legacy, continue to matter as ways for students and scholars to interrogate and engage in broader social and political discourses.

Stimulus Kelompok Orangtua Siswa SD Ar Rasyid dalam Menciptakan Masyarakat Produktif Ekonomi

Women are given chance to do as carreer women and housewives. However, some women got married in productive ages choose to be a career woman. A group of mothers in TK Ar Rasyid Tanjung Selamat, Sunggal,Deli Serdang, there are 15 mothers with 27-35 years old unproductive society financially become partners of stimulus community dedication. It aims to help group of students' mothers, additional knowledge, skill, welfares through income commission and help partners to spend their leisure Time by doing meaningful activities both physically and mentally. Some solutions are offered, such as cooking healthy meals training to gain value for sale and modern with low budget. They are like rolled age,BBQ fried chicken training, bread pudding training,online marketing and deciding prices training and also arranging treasury. Through this stimulus community dedication,it would add partenrs' knowledge 80% and partners' creativity improved up to 65%.

Analisis Posisi Kepuasan Konsumen Dan Faktor-Faktor Yang Mempengaruhinya (Studi Kasus Pada Restoran Kentucky Fried Chicken Galeria Mall, Yogyakarta)

Analysis of Costumer Satisfaction Position and It’s Influenced Factors (a Case Study on Kentucky Fried Chicken Restaurant Galeria Mall, Yogyakarta. Supervised by and This research aims lo analyze the costumer satisfaction position of KFC Restaurant Galeria Mall, Yogyakarta and to analyze the influence of product, place, promotion, human resources, physical facilities, and the process to customer satisfaction of KFC Restaurant Galeria Mall Yogfakarta. Data obtained from interviews, observation, recording, and questionnaires sample with I00 respondents, Sampling method using non-probability sampling, and analisys techniques using likert scale, cartesius diagram and regression. The results of this research are the consumer satisfaction position of Kentucky Fried Chicken restaurant Galeria mall, Yogyakarta is located at the position Pertahankan Prestasi (kuadran B).The influence of marketing to the customer satisfaction of restaurant Galeria Mall, Yogyakarta. Key word: product, place, promotion, human resources.