A study was carried out to identify microbiological hazards and assess their exposure associated with consumption of poultry based street food served in different localities of Hyderabad. The study indicated that chicken 65, chicken fried rice, chicken noodles, chicken Manchuria and chilly chicken are the most common recipes. A process flow diagram was developed to identify critical control poi...

* Supported by grants AI-04448 and GRS-1-SO1-FR-05367-01, and a research career development award to R. H. from the National Institutes of Health. 1 Haselkorn, R., and V. A. Fried, these PROCEEDINGS, 51, 308 (1964). 2 The following abbreviations have been used: poly U, polyuridylic acid; poly C, polycytidylic acid; poly T, polyribothymidylic acid; poly G, polyguanylic acid; TYMV, turnip yellow ...

This study investigated the nutrient composition of ready cooked foods commonly consumed in southern Thailand. Four samples of fourteen types; eight curry dishes, one sweet and sour curry, a soup dish, one stir-fried curry, one stir-fried dish and two single plate dishes were each purchased from 4 different shops around Hat Yai district. The edible part was blended and analysed for its nutrient...

The Big Bear Solar Observatory (BBSO) has a long tradition of are observations. In this letter, we would like to direct the reader's attention to observations of a small-spot which produced a moderate are activity characterized by 18 C-class and 2 M-class ares. Active region NOAA 8076 (BBSO 3877) was one of the rst active regions in the new Solar Cycle No. 23. We present high spatial resolution...

The high nutrient value and the demand for cheese worldwide has necessitated adoption of alternatives including Soybean cheese, different methods processing it. This study was designed to determine replacement these types by comparing nutritional, sensory, economic bacterial attributes differently processed from cow milk soybean (cow soya respectively). Thirty samples each (boiled fried) (boile...

Reduction of acrylamide formation in potato chips was investigated in relation to ten pretreatments before frying. Potato slices were fried at 170 C for 5 min. Prior to frying, potato slices were soaked in one of the following solutions for 60min : (1) tap water ; (2-4) NaCl solutions (1%, 2% and 3%); (5-7) citric acid solutions (0.5 %, 1 % and 2%); (8) combined solution (NaCl 3% +0.5% citric a...

It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease...

Two 90 days experimental trials were conducted to evaluate the effect of artificial diet (35% protein) on sensory quality of yearlings of Indian major carps (Labeo rohita, Cirrhinus mrigala and Catla catla). Experimental diet was given at 3% of fish wet body weight per day. After 90 days trial organoleptic study of fried fish was carried out by twelve panelists using hedonic scale for each spec...