the purpose of this study was to determine the seasonal changes of vital signs (body temperature, pulse rate and blood pressure) in relation to the working thermal conditions. in this study a total number of 202 permanent workers of bakeries were studied during summer and winter. the results showed the body temperature and pulse rate raised more in summer than in winter in all workers except wh...

Iranian bread production methods are often unsanitary, in the last decades, different attempts were made to mechanize production of Iranian breads, but a few of them, due to a variety of factors, could succeed. The aim of this study is to examine various factors affecting the system of bread production in Iran and to provide effective solutions for the development of mechanized bakeries as the ...

The European Academy of Allergy and Clinical Immunology (EAACI) Food Allergy and Anaphylaxis Guidelines, managing patients with food allergy (FA) in the community, intend to provide guidance to reduce the risk of accidental allergic reactions to foods in the community. This document is intended to meet the needs of early-childhood and school settings as well as providers of non-prepackaged food...

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...

E conomists have long puzzled over the astounding differences in productivity between fi rms and countries. For example, looking at disaggregated data on U.S. manufacturing industries, Syverson (2004a) found that plants at the 90 percentile produced four times as much as the plant in the 10 percentile on a per-employee basis. Only half of this difference in labor productivity could be accounted...

While baker's asthma has been well described, various asthma phenotypes in bakery workers have yet to be characterised. Our study aims to describe the asthma phenotypes in supermarket bakery workers in relation to host risk factors and self-reported exposure to flour dust. A cross-sectional study of 517 supermarket bakery workers in 31 bakeries used a questionnaire, skin prick tests, and specif...

The idea of the use of yeast as a source of food protein for man and the higher.animals is not a new one; it has, however, been given renewed emphasis by the exigencies of the food situation during the war. Yeast is a highly nitrogenous by-product of the fermentation industries which heretofore has been largely wasted. It also presents the possibility of a synthetic production of protein from e...

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 ...

OBJECTIVES We investigated associations between local food environment and neighborhood racial/ethnic and socioeconomic composition. METHODS Poisson regression was used to examine the association of food stores and liquor stores with racial/ethnic composition and income in selected census tracts in North Carolina, Maryland, and New York. RESULTS Predominantly minority and racially mixed nei...

The current business in Indonesia, especially the food sector, has grown rapidly over time. Based on environmental phenomena, bread is one of favorite foods to replace rice. millennial generation tends want try everything they see internet, for example, which food. Various kinds bakeries spread across sales Holland Bakery always occupy third position. offers a variety interesting products consu...