Consumers' demands for low-processed and healthier food products led to a search alternatives replace or reduce synthetic additives with natural ones. Aromatic plant derivatives which have GRAS status, been examined being preservatives antioxidants prolong the shelf-life of foods. They contribute safety, owing their anti-quorum sensing, anti-biofilm properties. These potential safety attributes...

Evidence indicates that dietary trans fatty acids (TFA) obtained from partially hydrogenated vegetable oils (PHVO) increase the risk of coronary heart disease (CHD). Studies have implicated TFA in increasing the risk and incidence of diabetes. Furthermore, TFA may compromise fetal and early infant growth and development. In rats, partial substitution of either linoleic acid (18:2 n-6) with satu...

The paper presents the results of research aimed at creating a flour polycomposite mixture for bread with dry milk whey and rye fermented malt. Leading manufacturers mixtures offer products similar chemical composition. Therefore, it is urgent to expand range new balanced composition, which makes possible obtain bakery consistently high quality. By methods mathematical planning experiment using...

Inappropriate management of food production operations cause several quality performance problems. Therefore, the actual contribution of food quality management to quality performance has to be revealed. This article investigates the effectiveness of food quality management in the bakery sector. Relations between production quality, quality management and contextual factors were studied from a ...

Several factors influencing risk perception in the area of occupational health and safety are known, but there is still lack of a full understanding of the ways in which people characterize risk. This study aimed to provide an insight of employee risk assessment and perception in the bakery industry. 87 British and 64 Greek employees in two comparable bakery companies were asked to estimate and...

BACKGROUND This study describes exposure levels of bakery and pastry apprentices to flour dust, a known risk factor of occupational asthma. METHODS Questionnaires on work activity were completed by 286 students. Among them, 34 performed a series of two personal exposure measurements using a PM2.5 and PM10 personal sampler during a complete work shift, one during a cold ("winter") period, and ...

The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing signific...

Most weak memory consistency models are incapable of supporting a solution to mutual exclusion using only read and write operations. Processor Consistency–Goodman’s version is an exception. Ahamad et al.[1] showed that Peterson’s mutual exclusion algorithm is correct for PC-G, but Lamport’s bakery algorithm is not. In this paper, we derive a lower bound on the number and type (singleor multi-wr...