This paper focuses on the contribution of an upcycling food organization to a balanced diet, which rescues and redistributes fresh or freshly cooked low-income households. To determine nutritional balance hampers provided by our case study organization, according Portuguese guidelines, we have weighed all items in three weighing rounds over period four months. The results suggest that upcycled ...

Outbound logistics is one of the prime business functions that are pillars in customer value delivery. In this study investigation sought to determine influence outbound on economic utility: form utility, place time and possession utility. A Sample 300 respondents was surveyed from residents Bindura urban area using convenience sampling method. ANOVA Tukey’s HSD post hoc multiple comparisons te...

Bread loaves randomly sampled from nine outlets and bakeries within Ile-Ife were analysed to determine their safety levels for human consumption with respect to bromate and trace metal contents. Bromate determination was carried out via spectrophotometric method while trace metals in the digested bread samples were profiled using Flame Atomic Absorption Spectrophotometer. Bromate levels in the ...

This study aimed at investigating the antifungal activity of sourdough fermented (Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheat germ (SFWG). Preliminarily, methanol and water/salt-soluble extracts from SFWG were assayed by agar diffusion towards Penicillium roqueforti DPPMAF1. As shown by hyphal radial growth rate, the water/salt-soluble extract showed the inhibition of vario...

Findings are presented from the initial cross sectional phase of a cohort study of employees exposed to flour in bakeries or mills. Of 401 eligible workers in seven sites 344 (86%) were surveyed; symptoms assessed by self completed questionnaire, and sensitisation measured by the response to skin prick tests, were related to intensity of exposure both to total dust and to flour aeroallergen. Am...

Baudoinia was described to accommodate a single species, B. compniacensis. Known as the 'whiskey fungus', this species is the predominant member of a ubiquitous microbial community known colloquially as 'warehouse staining' that develops on outdoor surfaces subject to periodic exposure to ethanolic vapours near distilleries and bakeries. Here we examine 19 strains recovered from environmental s...

The biological values of the proteins of pea meal, rye bread (baked from 70 % rye flour by the Municipal Bakeries in Warsaw), of two mixtures of wheat rolls and pea meal and of two mixtures of rye bread and pea meal have been determined by the method of Osborne et al. [1919]. The bread was dried at 350 and the dry product ground in a mill. The peas were boiled, dried and ground. The following m...

This descriptive observational study was conducted at Pathology lab Jinnah hospital, Lahore, January 2013 to October 2015. We include all the food workers in different restaurants, slaughters, inn, recreation centre and bakeries of Lahore for the purpose to identify the salmonella infection, we used Typhoid IgGI/IgM Rapid test device methods (Serum/Plasma), is a lateral flow chromatographic imm...