scholarly journals Development of a Mobile Service Application for Assessing the Quality of Food that uses the Information marked on the processed Food Labels

2013 ◽  
Vol 13 (8) ◽  
pp. 450-457
Author(s):  
Dai-Ja Jang ◽  
Hee-Jin Kim ◽  
Yu-Ra Kim ◽  
Yu-Jung Song ◽  
Seung-Yong Lee ◽  
...  
Keyword(s):  
Mobile Service ◽  
Processed Food ◽  
Food Labels ◽  
Quality Of Food ◽  
Service Application

scholarly journals THE USE OF CHEMICAL ADDITIVES FOR FISHERIES PRODUCT PRESERVATION

2013 ◽  
Vol 7 (2) ◽  
pp. 79
Author(s):  
Mr Syamdidi
Keyword(s):  
Benzoic Acid ◽  
Antimicrobial Agent ◽  
Sorbic Acid ◽  
Food Products ◽  
Processed Food ◽  
Key Factors ◽  
Chemical Additives ◽  
Quality Of Food ◽  
Chemical Preservatives

Preservation  is  a  common  practice  in  processed  food products  including  fisheries  product.The purpose of preservation in food  is not only maintain the quality of  food but also to prolong theshelf  life  of  food  itself. Preservatives  can be  divided  into  two  groups  i.e.  natural  and chemicalpreservatives.  The  chemical  preservatives  potentially used  in  fishery  industry  are  nitrite,  sulfurdioxide,  benzoic acid  and,  sorbic  acid.  These  preservatives  have  their  own characteristics  oninhibition of microorganisms. Food characteristic such  as  pH, and aw are  the  key  factors on theactivity of antimicrobial agent.

scholarly journals Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur

Rekayasa ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 75
Author(s):  
Iffan Maflahah ◽  
Arinda Venska Nazalina ◽  
Muhammad Fakhry
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Product ◽  
Shopping Centers ◽  
Processed Food ◽  
Know How ◽  
Good Manufacturing Practices ◽  
Quality Of Food ◽  
Production Facilities

<p><strong>ABSTRAK</strong></p><p><em>Tahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. </em><em>Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. </em></p><p><em>Kata Kunci: </em>Tahu, UD Sumber Makmur, <em>Good Manufacturing Practices</em> (GMP)<em></em></p><p align="center"><strong>Evaluation of Tofu Industry Production Facilities at UD Sumber Makmur</strong></p><p><strong>ABSTRACT</strong></p><p><em>Tofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.</em></p><p><em>Keywords: Tofu, UD Sumber Makmur, Good M</em><em>anufacturing Practices (GMP)</em><em></em></p>

scholarly journals Compara

2018 ◽  
Vol 19 ◽  
pp. 163-185
Author(s):  
Marcus Gordon ◽  
Sara Diamond ◽  
Minsheng Zheng ◽  
Michael Carnevale
Keyword(s):  
Visual Analytics ◽  
End Users ◽  
Project Teams ◽  
Software Systems ◽  
Mobile Service ◽  
City Management ◽  
Data Types ◽  
Wide Range ◽  
Service Application

The OCAD University Visual Analytics Laboratory (VAL) has developed a taxonomy of end users, software systems, data types, tasks and interactivity within the domain of smart city transportation planning. This paper contributes to the taxonomy by creating Compara, an intuitive, interactive and searchable index that visualizes the attributes of software from a wide-range of applications and technologies. The taxonomy began as a spreadsheet that we transformed into a custom interactive data visualization that could help users find and understand existing tools and their attributes. The taxonomy and interactive index are a component of the iCity project which brings together academic, government, and industrial partners in order to improve the quality of life for urban residents and visitors through the development and integration of advanced IT infrastructure for the purpose of managing transit and transportation. The taxonomy and resulting tools discussed in this paper have expanded to include resources for urban planning which also impact transit and transportation. One of the primary uses of the taxonomy is to help various iCity project teams and stakeholders locate software that may be useful to their design and development process, as well as to understand the end-users of this technology. The taxonomy may be used to develop a city management dashboard for city planners and analysts, or equally, to design a city-services facing mobile service application.

Food Adulteration

2022 ◽  
pp. 221-254
Author(s):  
Murlidhar Meghwal ◽  
Mahalakshmi M. ◽  
Mahalakshmi R. ◽  
Simran Rani ◽  
Carolina Krebs de Souza ◽  
...  
Keyword(s):  
Food Safety ◽  
Chemical Analysis ◽  
Regulatory Agencies ◽  
Food Labels ◽  
Food Adulteration ◽  
Food Items ◽  
Chromatographic Techniques ◽  
The World ◽  
Quality Of Food

Food adulteration is a prevalent issue in the food industry. It affects safety and quality of food and causes harm to the health of the consumer. To reduce incidence of adulteration in food, it is necessary to study adulterants being added to food. Food safety concerns arise when adulteration occurs for a variety of reasons. The act includes use of expired ingredients, deceptive adulterated food labels, addition of harmful compounds to food, and more. Tests and techniques for suspected food items that are commonly adulterated with certain food or non-food products are studied and described here. The detection of adulteration in food sectors can be done qualitatively and quantitatively. Various methods like chemical analysis, spectroscopic, and chromatographic techniques used to detect adulteration are reviewed. Various laws and regulations are in effect around the world in order to prevent adulteration and ensure food safety to protect the consumers. Regulatory agencies play an important role in putting a check to food adulteration by monitoring the quality of food and penalizing defaulters.

February 9 — Dentist Day in Russia

2020 ◽  
pp. 78-81
Author(s):  
Oksana Rybachok
Keyword(s):  
Early Childhood ◽  
Oral Cavity ◽  
Salivary Glands ◽  
Spiritual Development ◽  
The Body ◽  
Mechanical Processing ◽  
Normal Functioning ◽  
Digestion Process ◽  
Quality Of Food

«Man is what he eats,» these words belong to the great Pythagoras. He meant by these words the connection of the origin of consumed food with the spiritual development of man. In fact, a lot depends on the nature of nutrition, the quality of food and, of course, on the degree of its perception by the body. Digestion process begins not in the stomach, but directly in the oral cavity as a result of mechanical processing of products with teeth and under the influence of the secretion of the salivary glands. That is why healthy teeth are the key to the normal functioning of the whole organism — people should start taking care of their teeth from the early childhood and dentists, who are far from being beloved by everybody and are often carelessly evaded, are called upon to help keep the teeth healthy.

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

Role of Panchakarma in the management of Hypothyroidism

2019 ◽  
Vol 4 (1) ◽  
Author(s):  
Dr.Suraj Kumbar ◽  
Dr.Lohith BA ◽  
Dr.Ashvinikumar M ◽  
Dr. Amritha R ◽  
Dr. Shameem Banu
Keyword(s):  
Metabolic Rate ◽  
Pituitary Gland ◽  
Life Style ◽  
The Body ◽  
Management Guidelines ◽  
Quality Of Food ◽  
Sedentary Life ◽  
Sedentary Life Style

We are in technical era where there is more of sedentary life style and stress along with this urbanization is affecting our quality of food and health. This is leading to many lifestyle disorders and hormonal imbalances in our body. Hypothyroidism one among the endocrinal disorder. Thyroid is an endocrinal gland secrets T3 and T4 hormones regulated by TSH which is secreted by Pituitary gland. These hormones have two major effects on the body, 1) To increase the overall metabolic rate in the body 2) To stimulate growth in children. Hypothyroidism is common health issue in India. The highest prevalence of hypothyroidism (13.1%) is noted in people aged 46-54yrs old. With people aged 18-35 yrs being less affected (7.5%). To prevent these hazards Panchakarma is beneficiary to maintain metabolic rate. Here an attempt is made to diagnose hypothyroidism in the light of Ayurveda and management guidelines through Panchakarma.

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