LIVING ON BREAD.
نویسندگان
چکیده
منابع مشابه
Oysters and rye bread: polarising living standards in Flanders, 1800-1860.
This article presents the results of an extensive inquiry into urban consumption of foodstuffs in Flanders between and . The octroi tax, an indirect tax levied on various consumer items, formed the principal source. During the initial phase of Belgian industrialisation the inhabitants of the eight cities under study (Antwerp, Bruges, Brussels, Courtrai, Ghent, Lokeren, Leuven and Meche...
متن کاملNutrimetabolomics fingerprinting to identify biomarkers of bread exposure in a free-living population
Bread is one of the most widely consumed foods. Its impact on human health is currently of special interest for researchers. We aimed to identify biomarkers of bread consumption by applying a nutrimetabolomic approach to a free-living population. An untargeted HPLC-q-TOF-MS and multivariate analysis was applied to human urine from 155 subjects stratified by habitual bread consumption in three g...
متن کاملStandard Bread
Sir,?I was glad to see the letter on this subject from " B. A. C." in your last issue, together with your editorial approval of it. Can nothing be done to indfi.ee bakers to give us really palatable and nutritious bread ? No doubt they will say, as you do, that their customers love to have ill-baked, tasteless bread. But once upon a time j)eople were content with smelly omnibuses carpeted with ...
متن کاملOn the Control of Rope in Bread
Rope is a condition of bacterial decomposition of bread which leads to a peculiar slimy or ropy consistency of portions of the interior of the loaf, produces an odor resembling that of ensilage, and renders the loaf unacceptable. During summer months the loss of bread through the development of rope may be very great, and individual bakeries may become so thoroughly infected that they can be op...
متن کاملEffects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread
Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The ...
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ژورنال
عنوان ژورنال: JAMA: The Journal of the American Medical Association
سال: 1902
ISSN: 0098-7484
DOI: 10.1001/jama.1902.62480010009001c