نتایج جستجو برای: flour dust
تعداد نتایج: 52510 فیلتر نتایج به سال:
It is known that the smoke of the firewood ovens and flour dust are factors that cause airway dysfunctions such as chronic bronchitis and occupational asthma in bakers. For determing the effects of these factors on pulmonary function tests of those bakers who use conventional ovens with fuels other than firewood, we examined 200 bakers in west of Tehran city. In these cases, pulmonary function ...
CONTEXT Retrospective exposure assessment in population-based case-control studies poses a major challenge due to the wide range of occupations and industries involved. The FINJEM is a generic job-exposure matrix (JEM) developed in Finland, which represents a potentially cost-effective exposure assessment tool. While FINJEM has been used in several studies outside Finland, little is known of it...
BACKGROUND Although baker's asthma has attracted considerable research interest over the last 30 years, success in its prevention has been slow to achieve. This paper describes the results of an alternative preventive strategy, based on an observation that the excess of sensitization in bread bakers is largely due to IgE-mediated allergy to fungal amylase, contained in bread improvers. The prac...
The grain weevil (Sitophilus granarius) caused symptoms of allergic rhinitis and asthma in two laboratory workers, one after exposure to weevil dust for only six months and the other after three years. The former worker also noticed sneezing when she was cooking with National Flour. Skin testing with extracts of the grain weevil faecal dust gave positive skin responses. The antibodies were succ...
This study estimated the exposure to dust mites in various occupational environments in Croatia. In total, 29 occupational dust samples were collected: 10 from urban areas (offices, archive of an insurance company, tobacco, paper-recycling, fish-processing and textile plants, animal unit for experimental rats, winery), nine from rural areas (barley, hay, animal food and flour warehouses, tailor...
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...
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