OBJECTIVE After investigating fixed airways obstruction in butter flavoring-exposed workers at a microwave popcorn plant, we sought to further characterize lung disease risk from airborne butter-flavoring chemicals. METHODS We analyzed data from medical and environmental surveys at six microwave popcorn plants (including the index plant). RESULTS Respiratory symptom and airways obstruction ...

The aims of this study to determine: effect kinds attractants and time wrapping on control percentage fruit fly attacks which determined the guava quality. This research was conducted in Durin Jangak Village, Pancur Batu District, Deli Serdang Regency from May July 2019. using a randomized block design method with three factors: time, wrapping, attractant. result showed that treatment by white ...

It is widely accepted that children love sweets.' The consumption of sugars is higher in childhood and adolescence than in adult life, and sugars contribute over one-quarter of all calories to the preadolescent diet.2.3 Sensory preferences for sweet taste are higher among children than among adults. Children and adolescents optimally prefer higher sucrose concentrations than do adults and often...

P.butyracea butter, produced by different traditional methods, is often stored for further use in types of packaging which may affect its quality. The present work aims to evaluate the effect production method and type used on physicochemical microbiological quality butter during storage. extraction Pentadesma was first carried out through monitoring three repetitions producers according two mo...

Background: Skin is the largest organ that functions as a physical barrier. Stable skin pH can maximize its function. Ceramide and shea butter cream have components maintain in stratum corneum. Purpose: The aim to compare ceramide effects on pH. Methods: experimental analytic study was performed 30 respondents. measurement done before applying creams days after cream. applied right volar left v...

Bioactive compounds are naturally derived chemical having distinct biological activities and pronounced effects on human health. Dairy products offer a great way to incorporate these substances create functional food items which able cater the needs of consumers. fortification has been getting lot attention, especially in dairy foods like probiotic yogurts, butter, cheese, ice cream, other ferm...

Abstract Cheese whey is the main by-product obtained in production of cheese. Despite its high nutritional value, approximately half volume generated still disposed incorrectly, which causes damage to ecosystem due cheese pollutant load. Therefore, it important use this and components an increasing number applications, especially as food ingredient. This review aimed show technology butter from...