In an important and provocative editorial, Dr Roger Ladouceur, my colleague at Canadian Family Physician, lamented the decline of generalism among family physicians, including many recent graduates.1 In response to this editorial, Thomas Freeman and Stephen Wetmore challenged our discipline and our national College2 to confront this emerging identity crisis in family medicine.3 In the great tra...

Microorganisms are an important part of the food industry as these helpful in preservation and production. Usually, microorganisms used making dairy products (yogurt cheese), fermented vegetables (olives, pickles, sauerkraut), meats (salami), sourdough bread. These also utilized for production wine several other beverages. Recently industry, use has started on a large scale chocolate, color, fr...

Cucumber plant (Cucumis sativus L.) is a vegetable that has many ingredients which can be used as vegetables, fresh salads, or pickles and also cucumber plants beneficial for health. Production of in Indonesia from year to always decreased. The cause the low production due several factors, namely environmental cultivation methods pests diseases. This study aims determine understand effect organ...

The objective of this study was to use nanohybrid Curcumin Cur-ZnO and Cur-MgO as well free curcumin detect, isolate, characterize, inhibit the development certain yeasts locally isolated from some spoilage foods. Yeasts responsible for spoiling were recovered in 21 different colonies cheese, cooked pickles, fig jam, apple dates, rice, canned chickpeas, dried figs. Nine yeast isolates chosen fu...

Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion con...