1) Bakery : Ambient Pizza Bases, Ambient Cakes and Pastries, Ambient Christmas Pudding, Ambient Sponge Puddings, Canned Rice Puddings, Childrens Biscuits, Chilled Breads, Chilled Cakes, Chilled Desserts, Chilled Pizza and Bases, Crackers & Crispbreads, Everyday Biscuits, Fresh/Chilled Pastry, Frozen Bread, Frozen Savoury Bakery, Healthier Biscuits, Morning Goods, Savoury Biscuits, Seasonal Bisc...

PURPOSE Despite the importance of skin exposure, studies of skin symptoms in relation to exposure and respiratory symptoms are rare. The goals of this study were to describe exposure-response relationships for skin symptoms, and to investigate associations between skin and respiratory symptoms in bakery and auto body shop workers. METHODS Data from previous studies of bakery and auto body sho...

Baker's asthma is the most prevalent occupational asthma, and IgE-mediated response is known as a major pathogenesis. However, recent studies have suggested the involvement of innate immune response because wheat flour contains bacterial endotoxins or lipopolysaccharides. To further understand a role of innate immune response in the development of work-related respiratory symptoms (WRS) in bake...

Background: Bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (MSDs) caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for MSDs in bakers. Materials and Methods: In the current study, all Sangak, Taftoon, and Lavash bread bakeries in Gonabad, Iran, were selected based on census method. Then, hierarchical task...

We look at some sources of insecurity and difficulty in reasoning about partially ordered runs of distributed ASMs, and propose some techniques to facilitate such reasoning. As a case study, we prove in detail correctness and deadlock–freedom for general partially ordered runs of distributed ASM models of Lamport’s Bakery Algorithm.

F resh bakery products have been a staple food for humans for hundreds of years. Freshly baked products have a flavorful aroma, yeasty, sweet taste, and soft but resilient texture. However, the freshness of bakery products can be lost quickly over time. This loss of freshness is due to a series of slow chemical and physical changes that leads to progressive firming of the crumb, commonly referr...

This study highlights macarons product research conducted in a bakery shop France. It is aims to optimize the quality of products via integration Six Sigma and Quality Management System, ISO 9001. To achieve objective, first identifies primary root cause defects. Besides, an alternative standard operating procedure incorporated with recommended improvements. The DMAIC approach emphasized by app...

This research aims to know the consumer's attitude influence of halal logos in UMM Bakery and relationship consumer attitudes towards interest buying products Bakery. The data was collected with kuisener involved 62 umm bakery respondents. results showed that logo is positive, this shows are food consumers want. analysis BAkery correlation value coefficient 0.901 which means there a very strong...