نتایج جستجو برای: bakers

تعداد نتایج: 596  

Journal: :Medycyna pracy 2017
Joanna Zgorzelska-Kowalik Jolanta Walusiak-Skorupa Ewa Nowakowska-Świrta Marta Wiszniewska

BACKGROUND The performance of specific inhalation challenge test (SICT) - reference method in diagnostics of occupational allergy - has some limitations due to health status of a particular patient. Therefore, it is extremely important to identify usefulness of other tests, and the evaluation of diagnostic accuracy of commercially available serum specific immunoglobulin E (sIgE) kits to the mos...

Journal: :Journal of public health 2017
Rachel L Tyrrell Fiona Greenhalgh Susan Hodgson Wendy J Wills John C Mathers Ashley J Adamson Amelia A Lake

Background We aimed to identify and characterize the food environments from which young people obtain food and to explore associations between the type of food environment and food intakes. Methods Young people (n = 86, mean age 17 years; combined data of two sequential pilot studies (collected in 2008-09) and a study conducted in 2011-12) recorded in 4-day self-complete food diaries what foo...

Journal: :Applied and Environmental Microbiology 1982

Journal: :Applied and Environmental Microbiology 1991

ژورنال: Hormozgan Medical Journal 2012
Bahrampour, A, Chubineh, A.R, Hasheminejad, N, Jalali, A, Tajvar, A.H,

Introduction: Cumulative Trauma Disorders (CTD) are common health problems and major causes of disability. Lack of agreement between job demand and work capacity may lead to cumulative trauma disorders. These disorders overall caused in months and years facing with extra-physical and psychological stressors. The aim of this study was to investigate prevalence of CTD in the Kerman bakery e...

ژورنال: طب کار 2014
ارسی, مازیار, جلالی, مهدی, جهانگیری, محمد, علی آبادی, محسن,

Background: Exposure to high temperatures is common among workers in warm environments (especially in bakeries) which could cause some undesirable physiological effects. The aim of this study was to determine heat stress and its relationship with physiological parameter of sublingual temperature in workers employed in bakeries of Arak city. Methods: In this cross- sectional study, 126 workers ...

Journal: :Bioscience, biotechnology, and biochemistry 1996
Y Murakami K Yokoigawa F Kawai H Kawai

The lipid composition of some commercial bakers' yeasts having different freeze-sensitivity in frozen dough was investigated to clarify the correlation between their lipid composition and freeze-tolerance. The total lipid content including neutral lipid, free fatty acid, sterol, and phospholipid ranged between 23.0 to 32.2 mg/100 mg protein of the yeasts tested. Phosphatidylcholine, phosphatidy...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید