Modification Of Recipes Research Articles

DETECTION OF THE PRESENCE OF MICROORGANISMS DURING PRODUCTION OF PLASTERBOARD

This article is focused on detection microorganisms appearing during production of gypsum plasterboards. The research is carried out within the project TAČR ZÉTA TJ02000235 Sádrokarton se zvýšenou odolností proti bilogické degradaci (Gypsum plasterboard with increased biodegradation resistance). This article shows first part of this issue what was detection of the most critical place of production, where is the highest risk of bacterial contamination and it open the area to find suitable modification of production process or recipes of gypsum plasterboards.

Pengaruh modifikasi menu makanan lunak terhadap tingkat kepuasan pasien dan sisa makanan di Rumah Sakit Umum Daerah Meuraxa Banda Aceh

Background: Soft foods are foods with a texture that is easy to chew, swallow, digest than regular food. The purpose of administration is to be easily swallowed and digested according to nutritional needs and disease conditions. Modification of recipes is very important to improve the appearance in shape, taste, color, aroma, and temperature of food so that it can be well received by patients.Objectives: The aim was to determine the effect of soft food modification on the level of patient satisfaction and food waste at the Meuraxa General Hospital in Banda Aceh City.Methods: Quasi-experimental research design. This research was conducted at Meuraxa Public Hospital in Banda Aceh City. Which will be carried out from November to December 2018. The population in this study is all inpatients at the Meuraxa general hospital in Banda Aceh city from November to December receiving soft diets. The sample in this study was carried out using the purposive sampling technique in which the sample taken in the Arrahman Room and Arafat Room. Quantitative data analysis with an independent sample t-test was performed to compare food scraps before modification and after modifications to the soft food menu, the data presentation was presented in tabular and narrative form.Results: The rest of the food on the 3rd menu after statistical tests using the t-test can be concluded that there is a significant influence between the remaining rice on the modification of soft foods before and after modification (p < 0.05). Soft food scraps on the 4th menu showed a significant effect between vegetable residues on modified soft foods before and after they were modified (p < 0.05). Soft food residues on the 5th menu before and after modification also showed a significant effect between vegetable residues on modification of soft foods before and after modification (p < 0.05).Conclusion: Modifications to the menu on soft foods showed a significant influence on the level of patient satisfaction and food waste at the Meuraxa District General Hospital in Banda Aceh. Suggestions, modification of soft food menu can be used as an alternative dish that can be served to inpatients.

Predicting growth of Listeria monocytogenes at dynamic conditions during manufacturing, ripening and storage of cheeses – Evaluation and application of models

Mathematical models were evaluated to predict growth of L. monocytogenes in mould/smear-ripened cheeses with measured dynamic changes in product characteristics and storage conditions. To generate data for model evaluation three challenge tests were performed with mould-ripened cheeses produced by using milk inoculated with L. monocytogenes. Growth of L. monocytogenes and lactic acid bacteria (LAB) in the rind and in the core of cheeses were quantified together with changes in product characteristics over time (temperature, pH, NaCl/aw, lactic- and acetic acid concentrations). The performance of nine available L. monocytogenes growth models was evaluated using growth responses from the present study and from literature together with the determined or reported dynamic product characteristics and storage conditions (46 kinetics). The acceptable simulation zone (ASZ) method was used to assess model performance. A reduced version of the Martinez-Rios et al. (2019) model (https://doi.org/10.3389/fmicb.2019.01510) and the model of Østergaard et al. (2014) (https://doi.org/10.1016/j.ijfoodmicro.2014.07.012) had acceptable performance with a ASZ-score of 71-70% for L. monocytogenes growth in mould/smear-ripened cheeses. Models from Coroller et al. (2012) (https://doi.org/10.1016/j.ijfoodmicro.2011.09.023) had close to acceptable performance with ASZ-scores of 67–69%. The validated models (Martinez-Rios et al., 2019; Østergaard et al., 2014) can be used to facilitate the evaluation of time to critical L. monocytogenes growth for mould/smear-ripened cheeses including modification of recipes with for example reduced salt/sodium or to support exposure assessment studies for these cheeses.

The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals.

Blood glucose concentration increases after the consumption of any carbohydrate-containing meal. Several factors affect the course of glucose metabolism, including nutritional status. This study evaluated the effect of the nutritional statuses of adults on their glycaemic responses after the consumption of some vegetarian meals (dumplings with potato and curd cheese stuffing; curd cheese dumplings; pancakes with curd cheese), prepared according to the traditional recipe and a partly modified recipe. The 105 participants, aged 20–27 years, with different body mass indexes (BMI), took an oral glucose tolerance test after the intake of a standard glucose solution, and also after each meal (previously analysed for energy value and approximate composition). The consumption of each meal by participants with different nutritional statuses elicited different glycaemic responses, which were reflected in the diverse glycaemic indexes (GIs). The partial modification of the meal recipes contributed to lowering their GIs. Vast differences were observed in the glycaemic responses among the surveyed participants after the consumption of the same meals. The GIs of meals should be determined in different groups of people.

Taste Is Everything: The Role of Sensory Evaluation in Nutrition Education for Low-Income Populations (OR13-04-19)

ObjectivesTo measure acceptance of recipes taught and demonstrated through the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) and Expanded Food and Nutrition Education Program (EFNEP) nutrition education curricula through sensory evaluation. MethodsSensory evaluation was conducted on seven newly developed recipes through the SNAP-Ed Food Talk: Farmer’s Market curriculum and sixteen existing recipes through the EFNEP Food Talk curriculum. To evaluate acceptance of the recipes, SNAP-Ed and EFNEP program participants were provided with a nine-point hedonic scale with 1 being ‘dislike extremely’ and 9 being ‘like extremely.’ Program participants were asked to rate for overall liking (OL) of the recipe and liking of additional sensory attributes, including appearance, flavor, texture, saltiness, and sweetness. Recipes were prepared following standardized instructions for consistency of preparation and portion size. ResultsA total of 1438 SNAP-Ed and EFNEP participants (78% female, 66% African American) evaluated 7 newly developed recipes (n = 563) and 16 existing recipes (n = 872). The Curly Noodle Supreme (OL = 6.11, flavor = 5.58, texture = 6.56) and Cheesy Broccoli Soup (OL = 6.63, flavor = 6.51, texture – 6.64) had the lowest ratings from the 16 existing recipes. The Chicken Chili with White Beans (OL = 7.34, flavor = 7.11, texture = 7.31) and Vegetarian Tacos (OL = 7.28, flavor = 7.04, texture = 7.15) had the highest ratings from the 7 newly developed recipes. With standard range of acceptability for a recipe being 7.0 and higher in sensory evaluation, these ratings provide justification for the addition of newly developed recipes and modification or replacement of existing recipes into the SNAP-Ed and EFNEP nutrition education curricula. ConclusionsThe study findings suggest that sensory evaluation has the potential to contribute to the development, testing, and modification of recipes that are more responsive to the unique sensory preferences of low-income populations for nutrition education programs. Funding SourcesUSDA SNAP-Ed, USDA EFNEP.

The effect of temperature, storage time and collection method on biomethane potential of source separated household food waste

The aim of this study was to mimic real conditions for storage and transport and to evaluate how much of the biomethane potential is lost before the organic fraction of municipal solid waste (OFMSW) from households in Sweden reaches the biogas plant. The laboratory biomethane potential (BMP) experiments was carried out with respect to the storage time, collection method (paper or plastic bag) and storage temperature (22°C and 6°C) in order to evaluate the effect of these factors on the biomethane potential.A recipe representative for OFMSW from households in Sweden was designed with the help of literature and modification of recipes from technical reports and scientific literature. Laboratory experiments showed that the difference in the BMP of OFMSW stored in plastic- compared to paper bags were obvious at 22°C with a lower biomethane potential for paper bags, but there was no difference at 6°C. Provided that the loss of organic matter during pre-treatment is equivalent for both paper and plastic bags it is possible to get more biomethane from OFMSW collected in plastic bags during the warmest part of the year, since they have a more preservative effect on OFMSW than paper bags.This could be explained by the plastic bags being denser than paper and therefore maintain the volatile organic compounds inside the bag and promote a pre-hydrolysis of the material rather than aerobic degradation.

Influence of Medium Composition on Acrylic Acid Solution Polymerization and Process Scale‐Up

SummaryThe main objective of the present study was the production of poly(acrylic acid) through solution polymerizations in a process scale compatible with the commercial manufacture of dental cements. In order to do that, the work was divided into three fundamental steps. In the first step, the effect of system composition on final dental cement performance was analyzed with small reactors (50 mL). Then, the effect of the operation mode (batch or semibatch) on process performance and dental cement properties was also evaluated. Finally, process performance and dental cement properties were evaluated at a larger scale (12 L). It is shown that dental cements with adequate properties can be produced in both batch and semibatch modes with small reactors. However, at larger scales appropriate dental cements and safe process operation can only be obtained with the semibatch operation mode, requiring significant modification of recipes developed with small scale bench reactors.

Why Sugar Free Products on the Menu? A Chef’s Perspective

Food is a vital element of living. So many researchers have exposed associations between chronic diseases and food patterns. A food pattern rich in fruits, vegetables, and whole grain is beneficial to health, while a food high in sugar and fat is associated with increased risk of chronic diseases. Healthy catering is not just about taking off chips and cooked breakfasts from the menu. Nowadays many people prefer healthy foods but they must be made tasty and appealing. This is the main challenge of today’s hoteliers. An important commercial opportunity exists - providing guests with healthier choices that look and taste good. It is important for the hospitality industry to grasp this market opportunity by offering healthier choices in terms of sugar free recipes, which customers increasingly want to buy. This study is about the reasons if any which motivate chefs of the 5 star hotels of New Delhi to develop recipes which are sugar free. The methodology chosen for this study was survey based, conducted among the executive chefs of five star hotels in New Delhi. This study will be an attempt to identify the gaps between the demand and supply of sugar free recipes created by chefs of the 5 star hotels. In addition to collection of data through structured questionnaires, this study’s research methods consisted of conducting in-depth interviews with the executive chefs of five star hotels in New Delhi. The feelings expressed by the interviewees are examined during the discussions. Then the challenges faced by the chefs in relation to modification of recipes to make them sugar free and taste wise acceptable were also discussed. Based on the information collected from the respondents, they provided some general as well as particular suggestions with sugar free recipes offerings. This study brings out some answers to the factors defining trends followed by the chefs to make sugar free recipes in five star hotels.

Instrumentation for Theory-Inspired Photocathode Development within the Large Area Picosecond Photodetector (LAPPD) Project

Abstract We have designed and are commissioning a laboratory for the growth and characterization of photocathodes at Argonne National Laboratory. Two growth facilities, a versatile ultra high vacuum growth chamber and an industrial photomultiplier production facility, allow the investigation of fundamental aspects of the cathode growth and the development, modification and implementation of recipes in an industrial production environment. The instrumentation allows the study of optical properties, electrical behaviors and spectral response of the cathode.

Post‐migration food habits of sub‐Saharan African migrants in Victoria: A cross‐sectional study

AbstractObjective: (i) To describe sub‐Saharan African (SSA) post‐migration food habits and eating patterns; and (ii) to examine how the food habits of SSA households in Victoria reflect post‐migration acculturation.Design: A cross‐sectional survey using a snowball sampling technique. Data on food habits and eating patterns were obtained using semi‐structured, face‐to‐face interviews from November 2001 to April 2002.Subjects: A total of 139 households of demographically diverse recent migrants from across sub‐Saharan Africa.Setting: Melbourne metropolitan and Melbourne fringes.Analysis: Data were summarised using descriptive statistics.Results: SSA migrants and refugees indicated dietary acculturation characterised by three processes: substitution, supplementation and modification of recipes. They experienced difficulty locating their traditional foods, in particular, African vegetables (34.2%), unprocessed maize meal (29.1%), camel milk (23.1%) and maize grain (13.7%). The new foods adopted since arrival were pizza, breakfast cereals and fast foods, but also included new fruits and vegetables. Takeaway food such as Pizza Hut or McDonalds featured prominently in the SSA post‐migration diet. Reasons for eating out were favourite food (48.3%), routine family outing (38.3%), special occasion (33.3%) and no time to cook (25%). A significant change in meal pattern was the inclusion of breakfast, although 21% reported skipping breakfast.Conclusion: Many of the observed dietary changes were not consistent with good health and may predispose this population to rapid weight gain and chronic disease. Rapid modernisation and the Anglo‐Australian culture interact in a complex way with traditional eating and socialisation practices of SSA migrants. Understanding these forces can allow effective health promotion and community development strategies to be developed for the future health of SSA migrants and their communities.

Taste discrimination of traditional and 'health' modified recipes

Beef stew and sponge cake were prepared utilising traditional recipes and recipes modified in accordance with NACNE, National Advisory Committee on Nutrition Education guidelines (1983). Triangle tests were performed to determine whether subjects could discriminate between samples prepared using the traditional recipes. Thirty subjects (15 men and 15 women) participated. No significant differences could be established between the traditional and modified stew or sponge cake in terms of eating quality. Modification of traditional recipes by reducing sugar, fat and salt and increasing the fibre content without affecting the overall sensory quality that the consumer expects is an ideal way of achieving recommended dietary goals.