BACKGROUND Occupational skin disease is common and bakery workers are at increased risk of hand dermatitis. AIMS To explore the frequency of, and to identify risk factors for, skin symptoms in a small bakery. METHODS A cross-sectional survey of workers in a small bakery in Scotland, using a self-completed questionnaire regarding skin symptoms over the last 12 months. Additionally, data on s...

An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...

Co-branding is a widely known phenomenon, studied in research literature and substantially applied in business practice. However, exploration of this branding strategy in business-tobusiness is still unsystematic and fragmentary. Current study is focused on potential drivers of co-branding’s impact on business-to-business relationships and the situations, when cobranding strategies can create b...

Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the b-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xy...

This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs...

Biscuit is India’s largest industry amongst food industries, with an estimated production of 70, 000 tonnes and cost of three thousand billions US Dollar. Biscuit along with bread forms major baked food accounting to over 30% and 50% respectively of total bakery products produced in the country. The industries have been established in organized and unorganized sectors contributing equal share. ...

OBJECTIVES In May 2001, a maximum exposure limit (MEL) for flour dust was set in the UK at 10 mg/m(3) [8 h time-weighted average (TWA)] with a short-term exposure limit (STEL) of 30 mg/m(3) (15 min reference period). The purpose of this study was to produce a benchmarking baseline of current control measures and exposure levels, in addition to assessing the provision of training and the knowled...

We sought to determine the source of a norovirus outbreak among attendees of 46 weddings taking place during a single weekend. Norovirus-compatible illness was experienced by 332 (39%) of wedding guests surveyed; the outbreak affected up to 2700 persons. Illness was associated with eating wedding cake provided by a bakery common to the weddings (adjusted RR 4.5, P<0.001). A cake requiring direc...