The objectives of this experiment were to determine the apparent ileal digestibility and the standardized ileal digestibility (SID) of CP and AA in bakery meal, corn gluten meal, corn gluten feed, corn germ meal, and hominy feed and to compare these values with the apparent ileal digestibility and SID of CP and AA in corn and distillers dried grains with solubles (DDGS). Eight growing barrows (...

Aims In bakery products, quality attributes of the crust such as crispy texture and colour and of the crumb as softness and springiness are important attributes for consumer’s perception. These attributes mainly set up during the baking stage and are influenced by the baking conditions (oven temperature, steam injection...). Many physical and chemical changes occur to lead to a porous structure...

AIM To describe the latent period for symptomatic sensitization in bread bakery workers. METHODS Data on the latent period for symptomatic sensitization, resulting in either asthma or rhinitis, were obtained from an in-house health surveillance programme in a single large organization. RESULTS Over a period of 10 years, 90 employees were identified with symptoms attributable to sensitizatio...

Baker's asthma, like other forms of occupational asthma is probably the most serious manifestation of occupational allergy among bakery workers. It is caused by immunologic sensitization and subsequent allergic reactions in the airways to occupational specific airborne allergens. Skin Prick Tests (SPTs) play an important role in the diagnosis of baker's asthma and epidemiological field studies ...

In October 2012, a hepatitis A (HA) outbreak with 83 laboratory-confirmed cases occurred in Lower Saxony. We defined primary outbreak cases as people with laboratory-confirmed HA and symptom onset between 8 October and 12 November 2012, residing in or visiting the affected districts. Secondary outbreak cases were persons with symptom onset after 12 November 2012 and close contact with primary c...

background: low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition.  objective: in this study we investigated the kind and amount of fatty acid content in iranian junk foods, dairy, and bakery products materials and methods: some common brands of...