The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatur...

Johannes Fried (Hrsg.), Die abendländische Freiheit vom 10. bis zum 14. Jahrhundert. Der Wirkungszusammenhang von Idee und Wirklichkeit im europäischen Vergleich (Vorträge Forschungen, Bd. 39), Sigmaringen (Thorbecke) 1991, 528 S.

The Author 2012. Published by Oxford University Press on behalf of the European Public Health Association. All rights reserved. doi:10.1093/eurpub/cks137 . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . ....

Levels of bacterial mutagenicity 3-17 times above spontaneous are generated during commercial thermal processing (canning) of foods, particularly foods high in protein. The potential for other processing operations, including pasteurization, dehydration, and concentration, to produce substances active in the Ames Salmonella assay was also examined. Two heated fish model systems, canned salmon a...

Data envelopment analysis (DEA) has been a wildly used powerful method to measure efficiencies of decision making units (DMUs). However, DEA efficiency scores are influenced by uncontrollable factors for respective DMUs. Previous studies attempted separating such factors from DEA scores. Fried et al. [4] proposed a multi-stage data adjustment approach using DEA and a regression model, and sever...

Fried ground beef has been shown to contain mutagens, and the major mutagenic component has been identified as 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx). Mutagens in feces of three adult volunteers were fractionated by treatment of the feces with blue cotton followed by chromatography on a carboxymethyl cellulose column. The chromatographic fraction corresponding to MeIQx in terms o...

Pathogenic forms of Escherichia coli are commonly known to cause a variety of diarrheal diseases in hosts. Present study was designed to identify such pathogenic E. coli isolates from 7 different groups of street vended foods including cream, egg, non fried dry food and fried dry food, salad, cooked and non cooked items. Among 400 samples studied, almost all were found to be contaminated with a...

The presence of acrylamide in processed starchy foods first came to the attention of the FDA on April 24, 2002, when researchers at the Swedish National Food Administration and Stockholm University reported finding acrylamide in a variety of fried and oven-baked foods. The presence of acrylamide in such foods was associated with standard high-temperature cooking processes used in their preparat...

L-Asparaginase has potential as an anti-cancer drug and for prevention of acrylamide formation in fried and baked foods. Production of the enzyme by Bacillus licheniformis (RAM-8) was optimized by process engineering using a statistical modeling approach and a maximum yield of 32.26 IU/ml was achieved. The L-asparaginase exhibited glutaminase activity of only 0.8 IU/ml and would therefore be le...

In this study the effect of bean tempeh on the growth of Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus and Lactobacillus paracasei bacteria was investigated. Antibacterial activity was observed only in relation to the bacteria Bacillus subtilis. The effect of tempeh products on human intestinal microflora was also assessed. Bean and soy tempeh were culinarily processed and next...