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Sdepanian, Vera Lucia, Isabel Cristina Affonso Scaletsky, Ulysses Fagundes‐Neto i Mauro Batista de Morais. "Assessment of Gliadin in Supposedly Gluten‐Free Foods Prepared and Purchased by Celiac Patients". Journal of Pediatric Gastroenterology and Nutrition 32, nr 1 (styczeń 2001): 65–70. http://dx.doi.org/10.1002/j.1536-4801.2001.tb07209.x.
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ABSTRACTBackgroundThe present study was designed to evaluate the presence of gliadin in homemade foods prepared by patients with celiac disease and/or their relatives, as well as in processed products consumed by such patients in São Paulo, Brazil, by enzyme immunoassay (EIA) and Western blot (WB) analysis.MethodsOne hundred ninety samples were analyzed: 108 homemade foods prepared in homes of patients with celiac disease, 81 processed products, and 1 positive control of homemade food. All samples were analyzed by EIA based on monoclonal antibodies to heat stable ω‐gliadins and related prolamins from wheat, rye, and barley. Samples were also analyzed using the WB technique.ResultsOnly one (0.9%) of 108 homemade foods contained detectable amounts of gliadin, as determined by EIA. Twelve of 81 processed products contained gliadin by EIA, as follows: 5 of 61 without gluten listed in the ingredients, 2 of 11 malt extracts, 1 of 2 wheat starches, 1 of 2 types of beer, and all 3 positive control products. Gliadin content of these products was between 4 and 10 mg of gliadin/100 g of product, except for the wheat starch sample (28 mg of gliadin/100 g) and all 3 samples with gluten (>4000 mg of gliadin/100 g). The positive control of homemade food contained 152 mg of gliadin/100 g. One hundred three of 190 samples were analyzed by WB, and 21 of these were gliadin positive. A comparison of results obtained by EIA and WB showed no statistical differences between the methods.ConclusionsThe greater part of the foods prepared in homes of patients with celiac disease and most processed products supposed to be gluten‐free did not contain gliadin. Therefore, celiac patients adequately prepare gluten‐free homemade food and have the expertise to purchase processed gluten‐free food in São Paulo, Brazil.
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Bastami, Ibrahim, Faraj Mousay i Wael Abdullah. "Microbiological Evaluation of Some Fermented Milk Products Retailed for Sale at Local Markets". Alexandria Journal of Veterinary Sciences 74, nr 1 (2022): 78. http://dx.doi.org/10.5455/ajvs.64602.
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The consumption of fermented milks by man dates from the beginning of civilization. Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus and Leuconostoc. One hundred random samples of some locally manufactured fermented dairy products including; plain yoghurt, stirred yoghurt, flavored yoghurt, homemade rayeb, and sterilized rayeb (20 of each) were collected from local markets to be examined for their microbiological fitness. The obtained results clarified that the mean value of Coliforms count was 4.10×102 ± 2.0×10, 1.72×102 ± 2.1×10 and 1.65×103 ± 2.69×102 6.10×102 ± 6.4×10 for plain yoghurt, flavored yoghurt and homemade rayeb, respectively. The mean value of S. aureus count was 2.0×10 ± 1.0×10, 6.4×10 ± 4.5×10, 7.23×102 ± 5.4×10 and 1.32×102 ± 2.1×10 stirred yoghurt, flavored yoghurt, homemade rayeb and sterilized rayeb, respectively. Moreover, yeast and molds counts were performed. It could be concluded that the majority of investigated fermented dairy products were contaminated, at different degrees, with Coliforms, S. aureus, yeasts and molds giving an indication of poor sanitary measures adopted during manufacturing, storage, handling, and distribution of these products. In addition, it was observed that homemade rayeb had lower quality than other fermented dairy products.
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Nesbitt, Paula D., i Lilian U. Thompson. "Lignans in homemade and commercial products containing flaxseed". Nutrition and Cancer 29, nr 3 (styczeń 1997): 222–27. http://dx.doi.org/10.1080/01635589709514628.
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Pîrlog, Alisa, Diana Curchi i Natalia Pavlicenco. "Quality and safety aspects of semi-finished meat and chopped by-products made for public consumption". InterConf, nr 40(183) (20.12.2023): 515–25. http://dx.doi.org/10.51582/interconf.19-20.12.2023.050.
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In the current market conditions, quality has become a determining element for satisfying consumer requirements. A special place is occupied by the manufacture of products with high organoleptic characteristics and which have a long sales perspective, without changing the quality of the product. The researches were carried out on semi-finished meat and chopped by-products - Cighiri, ("Homemade Cighiri"), manufactured by two local producers (Sample I and Mostra II) and collected from the consumer network in a refrigerated state. The organoleptic characteristics studied in the samples taken in the study demonstrated qualitative sensory indices, physico-chemical indices evaluated in semi-finished meat products and shredded by-products - Cighiri, presented concrete values and corresponding to the samples of homemade Cighiri taken in the study, the results are compliant and correspond to the requirements regulations in force Government decision 624/2020, for these products. The microbiological parameters determined at homemade Cighiri, taken in the study, demonstrated results that tell us about the absence of pathogenic microorganisms and, also about the sanitation, compliance and safety of meat products made for public consumption.
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Muneerali Thottoli, Mohammed, Tif Said Suhail Al Mazroui, Duaa Suleiman Amur Al Hoqani i Maather Mohammed Al-Alawi. "Marketing Potential of Homemade Food: a New Entrepreneurial Endeavour". Multidisciplinary Business Review 16, nr 2 (19.12.2023): 53–65. http://dx.doi.org/10.35692/07183992.16.2.5.
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This study aims to examine the marketability of homemade food and to understand the need for an entrepreneurial venture start-up in Oman. In addition, it explores barriers to buying or selling homemade food. The research is based on a qualitative study using purposive sampling techniques by an indepth interview with 83 aspirant buyers and sellers of homemade food. The study’s findings confirm that the marketability of homemade food can be achieved by developing a unique application for trading these products, that will help to avoid barriers to buying or selling. Most respondents preferred eating homemade food rather than restaurant or commercially prepared food. These research findings provide entrepreneurs with some insight in terms of new venture start-ups for marketing homemade food in niche markets. This research comprises a specific approach to the marketability of homemade food and suggests a unique mobile app for trading homemade food. The data was gathered in Nizwa, Oman, however it could be broadened to encompass more geographic regions, particularly urban areas. The research results, achieved using qualitative methodologies, contribute significantly to the body of existing literature. It enhances value in analysing probable barriers among aspirant buyers and sellers of homemade food.
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Handayani, Rini, i Dwi Anna Prisilawati. "MINAT BELI PRODUK SAMBAL “MAK’E” MELALUI LABELISASI HALAL, BRAND IMAGE DAN CELEBRITY ENDORSEMENT". Jurnal Riset Entrepreneurship 6, nr 2 (30.08.2023): 94. http://dx.doi.org/10.30587/jre.v6i2.6011.
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The purpose of this study is to be used to know and analyze the effect of the halal label, brand image and celebrity endorsement on the intention to buy homemade “sambal” type of products among people in the Surakarta City area. This research was conducted quantitatively in which the number of samples was 100 respondents who were consumers of homemade “sambal” type of products. The sampling technique used is accidental sampling. The data collection method used is a questionnaire. The data analysis technique uses multiple linear regression analysis with the help of SPSS 25. The results of the partial test it is proven that the halal label has a non-significant positive effect on purchase intention, while brand image has a significant positive effect on purchase intention and celebrity endorsement has a significant positive effect on purchase intention of homemade sambal products in the city of Surakarta.
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Sari, Indah, Muhammad Idris i Saripuddin D. "PENGARUH AKUN BISNIS MEDIA SOSIAL INSTAGRAM, WORD OF MOUTH DAN INOVASI PRODUK TERHADAP KEPUTUSAN PEMBELIAN KUE ULANG TAHUN HOMEMADE DI KOTA MAKASSAR". Jurnal BISNIS & KEWIRAUSAHAAN 9, nr 1 (31.01.2020): 105–22. http://dx.doi.org/10.37476/jbk.v9i1.873.
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This research is purposed to know : (1) The influence of promotional strategies through social media Instagram on the decision to purchase homemade birthday cake products in Makassar, (2) The influence of word of mouth (WOM) on the decision to purchase homemade birthday cake products in Makassar, (3) The effect of Product Innovation on the decision to purchase homemade birthday cake products in Makassar, (4) The influence of Promotion through social media Instagram, Word of Mouth (WOM) and Product Innovation simultaneously on the decision to purchase homemade birthday cake products in Makassar. The research design is survey research. Population in observational it is consumers of homemade birthday cake products in Makassar. Technique sampling of this research is using a questionnaire, amounting to 100 respondents. The data analysis technique used is multiple linear regression. The result of this research indicated that : (1) Social Media Instagram has a positive and significant effect on purchasing decisions, this is evidenced from the significant level of 0,000 which is smaller than 0,05 and a positive t value of +4,360 (2) Word of Mouth has a positive and significant effect on purchasing decisions, this is evidenced from the significant level of 0,000 which is smaller than 0,05 and a positive t value of +7,642, (3) Product Innovation has a positive and significant effect on purchasing decisions, this is evidenced from the significant level of 0,000 which is smaller than 0,05 and a positive t value of +4,375 (4) Social Media Instagram, Word of Mouth, and Product Innovation simultaneously has a positive and significant effect on purchasing decisions, this is evidenced from the significant level of 0,000 which is smaller than 0,05. It means that the higher or good promotion through social media Instagram, Word of Mouth, and Product Innovation, it will have an impact on the customer’s purchasing decision.
Penelitian ini bertujuan untuk mengetahui : (1) Pengaruh strategi promosi melalui media sosial instagram terhadap keputusan pembelian produk kue ulang tahun homemade di kota Makassar, (2) Pengaruh word of mouth (WOM) terhadap keputusan pembelian produk kue ulang tahun homemade di kota Makassar, (3) Pengaruh Inovasi Produk terhadap keputusan pembelian produk kue ulang tahun homemade di kota Makassar, (4) Pengaruh Promosi Melalui media sosial Instagram, Word Of Mouth (WOM) dan Inovasi Produk secara Simultan terhadap keputusan pembelian produk kue ulang tahun homemade di kota Makassar.. Desain penelitian ini merupakan penelitian survei. Populasi pada penelitian ini adalah konsumen produk kue ulang tahun homemade di Kota Makassar. Teknik pengambilan sampel dalam penelitian ini menggunakan kuesioner dengan jumlah sampel sebanyak 100 responden. Analisis data menggunakan regresi linear berganda. Hasil penelitian Ini menunjukkan bahwa: (1) Sosial Media Instagram berpengaruh positif dan signifikan terhadap keputusan pembelian. Hal ini dibuktikan dari tingkat signifikan sebesar 0,000 yaitu lebih kecil dari 0,05 dan nilai t yang bernilai positif sebesar +4,360 (2) Word Of Mouth berpengaruh positif dan signifikan terhadap keputusan pembelian. Hal ini dibuktikan dari tingkat signifikan sebesar 0,000 yaitu lebih kecil dari 0,05 dan nilai t yang bernilai positif sebesar +7,642 (3) Inovasi produk berpengaruh positif dan signifikan terhadap keputusan pembelian. Hal ini dibuktikan dari tingkat signifikan sebesar 0,000 yaitu lebih kecil dari 0,05 dan nilai t yang bernilai positif sebesar +4,375. (4) Sosial Media Instagram, word of mouth dan inovasi produk secara simultan berpengaruh positif dan signifikan terhadap keputusan pembelian. Hal ini dibuktikan dari tingkat signifikan sebesar 0,000 yaitu lebih kecil dari 0,05. Semakin tinggi atau baik promosi melalui social media Instagram, word of mouth dan inovasi produk, maka keputusan pembelian konsumen akan semakin meningkat.
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Hafsi, Ainur Rofiq, Laili Amalia, Ukhti Raudhatul Jannah i Lili Supardi. "Penguatan ekonomi kerakyatan melalui pelatihan pembuatan label dan pemasaran produk homemade". TEKMULOGI: Jurnal Pengabdian Masyarakat 3, nr 1 (30.05.2023): 1–12. http://dx.doi.org/10.17509/tmg.v3i1.55534.
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The village of Konang produces several home-made products that are managed by residents. One of the products produced is a snack, namely krupuk puli. The product is still packaged in a simple way. The product is packaged in a thin clear plastic and tied with raffia rope and without a label. Marketing of this product is also still on a small scale and limited scope. The purpose of this activity is to increase the knowledge and skills of UMKM actors in Konang Village regarding packaging, product labeling and product marketing. The method used is 5 stages: (1) Field Survey, (2) Coordination with Village Apparatus and Community, (3) Program Socialization, (4) Program Implementation, (5) Program Evaluation. The result of this service activity is the increase in knowledge and skills of Puli chips business owners in making attractive product labels and packaging, being able to make product innovations and market products with a wider scope.
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Bianchi, Anna Rita, Ermenegilda Vitale, Valeria Guerretti, Giancarlo Palumbo, Isabella Maria De Clemente, Luca Vitale, Carmen Arena i Anna De Maio. "Antioxidant Characterization of Six Tomato Cultivars and Derived Products Destined for Human Consumption". Antioxidants 12, nr 3 (21.03.2023): 761. http://dx.doi.org/10.3390/antiox12030761.
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The consumption of fresh tomatoes and processed tomato products is widespread in the Mediterranean diet. This fruit is a valuable source of antioxidants and plays an important role in preventing oxidative stress. This study aimed to investigate the content of antioxidants and measure the total antioxidant capacity (ABTS and DPPH assays) in the peel, pulp, and seed fractions of six tomato cultivars. Finally, some bioactive compounds and total antioxidant activity were also determined in homemade tomato purees, since such homemade production is commonplace in Southern Italy. The level of antioxidants and total antioxidant capacity in each fraction were also calculated based on their actual fresh weight in the whole tomato. The overall results indicated that the peel and seeds of all analysed tomato cultivars contribute significantly to the antioxidant charge of the fruits. Consequently, consuming tomatoes without peel and seeds results in a substantial loss of compounds beneficial for human health. Our results also showed that phenolic and lycopene content, as well as antioxidant activities in all purees are higher than in fresh tomatoes. Based on this evidence, producing homemade tomato puree is a good practice, and its consumption helps prevent oxidative stress damage.
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Kántor, Andrea, Loránd Alexa, Béla Kovács i Nikolett Czipa. "Determination of element contents of commercial and homemade jams". Acta Agraria Debreceniensis, nr 74 (30.06.2018): 71–75. http://dx.doi.org/10.34101/actaagrar/74/1667.
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Various products could be prepared by using fruits as raw materials. In Hungary, the most popular fruit products are spirit, jams, preserves, juices and dried fruits. Jams are made from different fruits, with different fruit content, technology and additives. They can be used for different products or they can be consumed by themselves. These products and their related production processes have great traditions in Hungary. In addition, they are widely used.
The aim of our study was to determine the element content of jams and to compare these samples based on their micro- and macroelement content.
In this study, 26 fruit jams with different botanical origins were examined. 10 samples were commercial, and 16 samples were homemade products. The determination of micro- and macroelements was carried out by using Inductively Coupled Plasma Mass Spectrometer and Inductively Coupled Plasma Optical Emission Spectrometer. Different element contents were measured [B (249.7), Ca (422.6), Fe (259.9), K (769.8), Mg (280.2), Na (589.5), P (185.9), S (182.0), Al (27), Mn (55), Cu (65), Zn (66), Sr (88), Ba (137)]. Based on element contents, the jams showed statistical differences.
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Newell, S., i J. Brimacombe. "Measurement of Neuromuscular Blockade—A Comparsion between a New “Homemade” Force Displacement Transducer and the Accelerometer". Anaesthesia and Intensive Care 23, nr 2 (kwiecień 1995): 203–5. http://dx.doi.org/10.1177/0310057x9502300215.
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Train-of-four (TOF) ratios are compared between a new homemade force pressure transducer and a commercially available accelerometer. Twenty adult patients were studied and 600 simultaneous TOF ratio pairs were recorded during anaesthesia with varying degrees of muscle relaxation. Laboratory testing revealed that the output from the homemade device was linear up to 900 g and that there was a linear relationship between the output from the new device and the accelerometer (y = 0.802x + 5.167, R = 0.943, t=69, P < 0.0001). Although the homemade device underestimates the accelerometer TOF ratio by 20%, it is a reliable and economic alternative to commercially available products for measuring TOF ratios.
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Hendranata, Ivan. "Increasing Kang’s Kitchen’s Brand Awareness to Its Target Market through a Promotional Video". K@ta Kita 10, nr 2 (27.10.2022): 246–51. http://dx.doi.org/10.9744/katakita.10.2.246-251.
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Kang’s Kitchen is a homemade cake and homemade food company that is located in Jakarta. It was established in 2019 at Surabaya when Kang’s Kitchen was still selling homemade Ote-Ote and now the shop is focusing on baking many kinds of cakes. Kang’s Kitchen target market is Instagram users that like to order food or cake from the application. The shop is currently new in Jakarta, so few people know about Kang’s Kitchen and its products. In addition, some competitors sell almost the same products. These make the sales volumes still very low. From the customers’ survey, I found out that the shop lacks brand awareness among its target market. The target market is still unaware of Kang’s Kitchen Unique Selling Points, premium quality and hygienic processing. The solution is, therefore, highlighting the USPs in a video, and upload it in Instagram. By projecting the company’s strengths in Instagram, Kang’s Kitchen followers are expected to increase, and those followers are expected to be loyal customers.
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Lalchand, Thejalakshmi Chettyparambil, i Jijo Joseph. "“Beakers versus botanicals” – Analyzing the efficacy of homemade skincare in comparison to manufactured skincare products". Cosmoderma 3 (16.11.2023): 164. http://dx.doi.org/10.25259/csdm_202_2023.
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In the age of urbanity where skin and hair portray one’s confidence and health, it is of paramount importance to make the right choices when it comes to deciding skincare products that one should use. These days, pharmacies provide a vast array of solutions tailored to specific skin concerns, but naturopaths and practitioners of traditional skincare still admire homemade skincare remedies, frequently referred to as do-it-yourself skincare. The quest over efficacy versus sustainability is often a state of dilemma when choosing among these products. In this literature review, we will review the published articles to determine the effectiveness of both homemade skincare methods and the pharmaceutically manufactured skincare products used under dermatological surveillance, along with the comparison and benefits that they have on the skin.
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BIBILONI, RODRIGO, ANDREA GÓMEZ ZAVAGLIA i GRACIELA DE ANTONI. "Enzyme-Based Most Probable Number Method for the Enumeration of Bifidobacterium in Dairy Products". Journal of Food Protection 64, nr 12 (1.12.2001): 2001–6. http://dx.doi.org/10.4315/0362-028x-64.12.2001.
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An enzyme-based assay in combination with the most probable number (MPN) technique was developed for the enumeration of bifidobacteria. The assay employs the detection of fructose-6-phosphate phosphoketolase (F6PPK) activity as an indicator of the presence of bifidobacteria. The method was validated against viable counts and optimized with respect to selective media in order to quantitatively assess bifidobacteria in dairy products and other probiotic preparations. Several commercial products and homemade fermented milks were analyzed. Counts of bifidobacteria ranged from 107 to 108 MPN/ml in commercial products and homemade fermented milks. Commercial starters provided by Argentinean industries had between 107 and 1011 MPN/ml. The results obtained in this study suggest that the combination of F6PPK activity determination and the MPN methodology allows an accurate determination of Bifidobacterium in pure cultures, dairy products, and other probiotic preparations.
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Miftahul Khairani, Amanda Nurul Aisyah Naibaho, Rika Armiati i Nur Holila. "Keanekaragaman Olahan Kue Gorengan Berbasis Adonan Cireng". Journal of Management and Creative Business 2, nr 1 (3.01.2024): 49–55. http://dx.doi.org/10.30640/jmcbus.v2i1.2064.
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Cireng is a simple snack made from flattened and fried reed flour.The term cireng is an abbreviation of fried reeds. This is a chili snack made from tapioca flour, but many also combine it with rice. The characteristic of this cold snack is its chewy texture and delicious taste. This cold snack is made from flat dough and filled with spring onions and carrots. In some cases, variations may depend on personal preference. The aim of this entrepreneurship program is to improve students' business skills and marketing skills of homemade products. Thanks to this entrepreneurship program, we can now sell homemade products and use leftover rice at home.
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Serina, Bunga. "Perancangan Logo Branding Tropickled Asinan Buah". Jurnal Indonesia Sosial Teknologi 3, nr 8 (25.08.2022): 921–28. http://dx.doi.org/10.36418/jist.v3i8.484.
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Homemade pickled fruit which is one of the medium-sized businesses in the field, especially food, over time many similar businesses develop which make competition tougher, the solution to create a characteristic and identity Homemade pickled fruit requires a logo or identity so that it can compete with similar businesses. The main objective of this study project is to create a corporate identity that includes a logo and placement on each merchandise, with an identity design that will be applied to various supporting media to enhance the positive image and characteristics of homemade Asinan fruit products in running their business and can be used as an example. references by businesses engaged in food.
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González-Fuentes, Hiromi, Ahmad Hamedy, Eberhard von Borell, Ernst Luecker i Katharina Riehn. "Tenacity of Alaria alata mesocercariae in homemade German meat products". International Journal of Food Microbiology 176 (kwiecień 2014): 9–14. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.01.020.
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Guzman-Vilca, Wilmer Cristobal, Edwin Arturo Yovera-Juarez, Carla Tarazona-Meza, Vanessa García-Larsen i Rodrigo M. Carrillo-Larco. "Sugar-Sweetened Beverage Consumption in Adults: Evidence from a National Health Survey in Peru". Nutrients 14, nr 3 (28.01.2022): 582. http://dx.doi.org/10.3390/nu14030582.
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High consumption of sugar-sweetened beverages (SSB) is associated with a high risk of non-communicable diseases. Evidence of SSB consumption is needed to inform SSB-related policies, especially in countries with a high consumption, such as Peru. Using data from Peru’s National Health Survey conducted in 2017–2018, the consumption of homemade and ready-to-drink SSB was estimated from a single 24 h dietary recall, accounting for socio-demographic and health-related variables. Regression models were fitted to assess which variables were linked to a high/low SSB consumption. There were 913 people and mean age was 37.7 years (95% confidence interval (CI): 36.9–38.6). Mean consumption (8 oz servings/day) of homemade SSB (1.2) doubled that of ready-to-drink SSB (0.5). The intake of homemade and ready-to-drink SSB was higher in men (1.3 and 0.7) than women (1.1 and 0.3). The intake of ready-to-drink SSB was higher in urban (0.6) compared to rural (0.2) populations. People aware of having diabetes had a lower consumption of both ready-to-drink (0.9 vs. 0.4) and homemade SSB (1.3 vs. 0.8) than those unaware of having diabetes. Male sex and living in urban locations were associated with higher ready-to-drink SSB intake. Older age was associated with a higher intake of homemade SSB. Amongst Peruvian adults, the consumption of SSB products (particularly homemade) remains high. Population-wide interventions should also aim to improve awareness of the nutritional components of homemade beverages.
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Łopusiewicz, Łukasz. "Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption". Fermentation 10, nr 1 (31.12.2023): 35. http://dx.doi.org/10.3390/fermentation10010035.
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The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted in many consumers not only producing plant-based milks at home, but also fermenting them. Moreover, the importance of homemade plant-based foods and beverages (including fermented products) significantly increased in recent years. The fermentation of commercial and homemade almond, oat and soy milks to obtain plant-based yogurt alternatives for fresh consumption was compared regarding microorganisms viability, physicochemical characteristics (pH, viscosity, stability), bioactive compounds changes (proteins, free amino acids, total carbohydrates, reducing sugars, polyphenolics and flavonoids) as well as antioxidant activity (DPPH, ABTS, O2− radicals scavenging activities and reducing power). The results showed that both commercial and homemade plant-based milks can be successfully fermented, ensuring high number of Lactic Acid Bacteria, high content of bioactive ingredients and antioxidant activity. Homemade plant-based milks are an attractive alternative to their commercial counterparts, moreover, considering the content of bioactive ingredients (such as polyphenols and flavonoids) and antioxidant activity, homemade almond, oat and soy milks showed a more favorable profile.
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Zhang, Hexiang, Yunchang Guo, Lili Chen, Zhitao Liu, Junhua Liang, Mengmeng Shi, Fei Gao, Yunqi Song, Jiang Chen i Ping Fu. "Epidemiology of foodborne bongkrekic acid poisoning outbreaks in China, 2010 to 2020". PLOS ONE 18, nr 1 (11.01.2023): e0279957. http://dx.doi.org/10.1371/journal.pone.0279957.
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Foodborne bongkrekic acid (BA) poisoning is a fatal foodborne disease in China. From 2010–2020, a total of 19 BA poisoning outbreaks were reported to the China National Foodborne Disease Outbreak Surveillance System. These outbreaks involved 146 illnesses, 139 hospitalizations, and 43 deaths, with a case-fatality rate of 29.5%. Approximately 73.3% of the outbreaks occurred in South and Southwest China. Homemade fermented corn flour products, tremella, and sweet potato flour and corn flour products (jelly) caused more early outbreaks, and novel vehicles (wet rice noodles and Auricularia auricula) were associated with later outbreaks in the study period. Outbreaks most frequently occurred at home (79.0%) and in restaurants (21.0%). The prohibition of traditional processed homemade fermented corn flour products and improvement in bongkrekic acid poisoning case identification and early treatment have resulted in a reduction in the case-fatality rate.
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Anh, Luu Hoang, i Bui Hoang Tan. "Application of Homemade Percussion Instruments into Nursery Rhymes in Music Activities for Preschool Children: A Case of Can Tho City: Southern Vietnam". International Journal of Research and Scientific Innovation XI, nr III (2024): 436–47. http://dx.doi.org/10.51244/ijrsi.2024.1103031.
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As recycled materials have increased inexorably in recent years, using daily waste products to make homemade percussion instruments has emerged as a topic of interest in music education. This article details six homemade percussion instruments (including a small drum, coconut shell, two shaking instruments, castanets, and claves) and how to use them in children’s songs, especially nursery rhymes that originated in Southern Vietnam. An experiment using these instruments in music activities for preschool children in Can Tho City was conducted with feasible outcomes and positive feedback.
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Mirghani, Zein, Tayseer Zein, Samuel Annoble, John Winter i Randa Mostafa. "Analysis of Fatty Acids in Ghee and Olive Oil and Their Probable Causal Effect in Lipoid Pneumonia". Journal of Medical Biochemistry 30, nr 2 (1.01.2011): 141–47. http://dx.doi.org/10.2478/v10011-011-0007-5.
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Analysis of Fatty Acids in Ghee and Olive Oil and Their Probable Causal Effect in Lipoid PneumoniaLipoid pneumonia develops when lipids enter the bronchial tree. This form of pneumonia is common in some developing countries where it is a traditional practice to give infants oily products (ghee and olive oil) for various reasons. We have analyzed and identified the fatty acids found in homemade ghee and in olive oil and compared them to fatty acids found in bronchoalveolar lavage of children with lipoid pneumonia. The three fatty acids common to homemade ghee, olive oil and bronchoalveolar lavage are linoleic, oleic, and stearic. The rest of the fatty acids, namely, lauric, myristoleic, myristic, pentadecenoic, pentadecanoic, heptadecenoic and heptadecanoic are found either in homemade ghee and/or olive oil but not in bronchoalveolar lavage. Therefore the deleterious effects to the lung parenchyma found in lipoid pneumonia are probably caused by these three fatty acids. Further investigations are required to ascertain the effects of the individual fatty acids found in homemade ghee and olive oil.
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Suaniti, Ni Made, I. Wayan Bandem Adnyana, Manuntun Manurung, Oka Ratnayani i Raisyah Anjani. "ANALYSIS OF LIMONENE AND OTHER ANTIOXIDANTS IN COMMERCIALESSENTIAL OIL PRODUCTS COMPARED TO HOMEMADE VIRGIN COCONUT OIL". International Journal of Biosciences and Biotechnology 7, nr 1 (14.03.2020): 12. http://dx.doi.org/10.24843/ijbb.2019.v07.i01.p02.
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Essential oil production in the market is very diverse with various brands labeled as antioxidants that have gained more attention in the society recently. The purpose of this study was to analyze limonene and other antioxidants content of the essential oils in the market compared to homemade virgin coconut oil. The method used was Gas Chromatography-Mass Spectrometry (GC-MS) and Fourier-transform infrared (FTIR) Spectroscopy. The infrared spectrogram showed the presence of alkanes and esters respectively at wave numbers of 3000-2850 and 1750-1730 cm-1. Chromatogram results showed the presence of limonenecompounds and some antioxidants with a fairly good separation in the several types of oils, which was not detected in the homemade virgin coconut oil.
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Trifunova, Bisera Kotevska, Zdravka V. Demerdjieva, Nikolay K. Tsankov i Jana S. Kazandjieva. "Allergic Contact Dermatitis Caused by Homemade Slime". Serbian Journal of Dermatology and Venereology 10, nr 2 (1.06.2018): 52–55. http://dx.doi.org/10.2478/sjdv-2018-0009.
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Abstract Nowadays, allergic reactions in children are seen in dermatological practice on a daily basis. The most common reasons for allergic contact dermatitis (ACD) are piercings, temporary tattoos, a wide range of cosmetic products, substances related to the practice of a variety of hobbies and sports, etc. Slime is a new hobby and has become an obsession for some kids. There are many homemade slime recipes. The most common recipe for slime is glue, borax and food coloring for all kinds of rainbow effects. We present a case of an 11-year-old Caucasian girl with hand contact dermatitis caused by an allergic reaction to Slime.
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Şanlıbaba, Pınar, i Başar Uymaz Tezel. "Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province". Turkish Journal of Agriculture - Food Science and Technology 6, nr 1 (3.02.2018): 61. http://dx.doi.org/10.24925/turjaf.v6i1.61-64.1641.
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The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.
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Diósi, Gerda, i Péter Sipos. "The parameters of homemade jams after storage". Acta Agraria Debreceniensis, nr 56 (11.03.2014): 39–42. http://dx.doi.org/10.34101/actaagrar/56/1930.
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Nowadays producing jams is considered a traditional way of plum processing in Hungary. Plum jams without added sugar can be stored
This research aimed to analytically determine which quality parameters of the jams and to what extent they change during storage. Furthermore, this study intended to find out whether a concious consumer can presume any difference between varieties or the year of harvest, or wheather a one-time customer should suspect differences in quality parameters of the different products. This study focused on those differences or alterations in the parameters that occur in the jams made from several different plum varieties produced in different years.
I analyzed the classic chemical parameters (dry matter content and ash content) and physiologically important nutritional components (phenolic and flavonoids antioxidants and vitamin C). In this research I used jams which were produced from 6 varieties grown in 2009 (President, Tophit, Bluefre, Elena, Presenta, Stanley), 4 varieties from 2010 (President, Bluefre, Elena, Presenta) and 6 varieties from 2011 (President, Tophit, Bluefre, Elena, Presenta, Stanley). Jams were produced with traditional technology in cauldrons without added sugar. Jars were placed into a relatively dark and cool place and were stored there until the analysis.
Having regard to the results, when consumers choose between the different products they also choose quality since the processed plum variety, and the year of production/processing determine the nutritional value of the specific product. This could be used for market positioning and promotion of the product, however further research is needed to gain more information from the differences that derive from the varieties, year of harvest or other factors. This way fruit and jam producers could turn these informations into market advantage.
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Mitchell, Brett G., Anne Wells, Alistair McGregor i Duncan McKenzie. "Can homemade fit testing solutions be as effective as commercial products?" Healthcare infection 17, nr 4 (grudzień 2012): 111–14. http://dx.doi.org/10.1071/hi12019.
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Maurice, Bastien, Anne Saint-Eve, Aurélia Pernin, Pascal Leroy i Isabelle Souchon. "How Different Are Industrial, Artisanal and Homemade Soft Breads?" Foods 11, nr 10 (19.05.2022): 1484. http://dx.doi.org/10.3390/foods11101484.
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Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 types of soft bread were analyzed: 10 industrial, 6 artisanal, and 8 homemade. Although production diagrams were similar among the three methods, industrial recipes contained on average more ingredients and more additives. Industrial bread was lower in saturated fat compared to the other two groups, but contained more sugar than homemade bread. The physical properties of all loaves were comparable, with the exception of higher crumb elasticity in industrial bread compared to homemade. An analysis of volatile molecules revealed more lipid oxidation markers in industrial bread, more fermentation markers in artisanal bread, and fewer markers of Maillard reactions in homemade bread. Chemical reactions during processing seem to be the principal criterion making possible to discriminate the different processing methods. These results offer a quantitative assessment of the differences within a single product category, reflecting the real-world choices for consumers.
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Acuña-Girault, Adalberto, Ximena Gómez del Campo-Rábago, Marco Antonio Contreras-Ruiz i Jorge G. Ibanez. "CO2 capture and conversion: A homemade experimental approach". Journal of Technology and Science Education 12, nr 2 (7.07.2022): 440. http://dx.doi.org/10.3926/jotse.1610.
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During the SARS-2-Covid pandemic our institution sought to continue the teaching and learning of experimental laboratories by designing, assembling, and delivering a microscale chemistry kit to the students´ homes. Thanks to this approach students were able to perform ~25 experiments during each one of the Fall 2020 and Spring 2021 semesters in an elective Electrochemistry and Corrosion course offered to Chemical Engineering undergraduates. In addition to performing traditional experiments, students were encouraged to design some of their own and have the entire group reproduce them. One of such student-designed experiments involved the capture of CO2 and its reduction with a readily available active metal (i.e., Al foil) in aqueous media to generate potentially useful products. The highly negative standard potential of Al is exploited for the reduction of lab-generated CO2, and the products are chemically tested. Al as a foil has been reported to be electrochemically inactive for carbon dioxide reduction. However, encouraged by an earlier report of the reduction of CO2 to CO, the Al surface is activated in the present experiment by removal of its natural oxide layer with a solution of CuCl2 produced in an electrochemical cell. This procedure enables Al to react with CO2 and yield useful chemistry. This experiment turned to be a discovery trip. The detailed procedure is discussed here, as well as the teaching methodology, grading scheme, and student outcomes.
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Koçak, Uğur, Ahmet Hamdi Alpaslan, Murat Yağan i Erdal Özer. "Suicide by Homemade Hydrogen Sulfide in Turkey a Case Report". Bulletin of Legal Medicine 21, nr 3 (29.12.2016): 189–92. http://dx.doi.org/10.17986/blm.2016323754.
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Suicide is a major public health problem and globally the second leading cause of death among young adults. Most of deaths due to H2S were seen among sewage or industrial workers because of acute exposure to this gas. Suicide by inhalation of homemade H2S has been reported for the first time in Japan, in 2007. In this study, for the first time, a 24-years-old male university student (from Turkey) preparing homemade H2S by using commercially available chemical products that were bought online in order to suicide was reported. The case is discussed in the light of related literature.
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Khristnaviera, Benedicta Yolanda, i Vincentia Irene Meitiniarti. "ISOLASI BAKTERI ASAM LAKTAT DARI KIMCHI DAN KEMAMPUANNYA MENGHASILKAN ZAT ANTI BAKTERI". Scripta Biologica 4, nr 3 (1.09.2017): 165. http://dx.doi.org/10.20884/1.sb.2017.4.3.447.
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South Korea is famous for its fermented food called Kimchi, a traditional Korean food fermented from pickled vegetables with a mixture of spicy seasoning. Kimchi is now one of functional food products because of there are lactic acid bacteria that are probiotic and can produce bacteriocin compounds. These bacteriocin compounds may inhibit or have anti-bacterial activity. The purpose of this study was to obtain isolates of lactic acid bacteria from store-bought kimchi and homemade kimchi, to examine the antibacterial agent produced by lactic acid bacteria isolated from kimchi against Escherichia coli and Staphylococcus aureus bacteria. We conducted a Disk Diffusion Method to tests the bacteriocin activity, and data were descriptively analyzed. The results showed that eight isolates of lactic acid bacteria from store-bought kimchi and homemade kimchi homemade were able to inhibit the growth of tested bacteria, S. aureus and E. coli. Isolate D1 isolated from store-bought kimchi has largest inhibitory capability against S. aureus and E. coli; it has 16.00 mm and 17.33 mm inhibitory zone, respectively. Isolate B2 isolated from homemade kimchi has the most significant inhibitory ability against S. aureus and E. coli; it has 16.67 mm and 17.67 mm inhibitory zone, respectively. The lowest ability to form clear zone was found on isolate D2 isolated from homemade kimchi. The inhibitory zone of produce by strain D2 against S. aureus and E. coli were 7.67 mm and 8.67 mm, respectively.
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Ikatrinasari, Zulfa Fitri, Igna Saffrina Fahin i Diah Utami. "ORGANIC HOMEMADE SOAP MAKING WORKSHOP AT RPTRA MERUYA SELATAN, WEST JAKARTA". ICCD 2, nr 1 (28.11.2019): 117–22. http://dx.doi.org/10.33068/iccd.vol2.iss1.246.
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One of DKI Jakarta's government programs is the development of a Child Friendly Integrated Public Space (RPTRA), where every urban village in DKI Jakarta will be built RPTRA. One of the urban villages in DKI Jakarta that the RPTRA is building and the leading program of the PKK activator is already running is the Meruya Selatan village. The PKK group in South Meruya Village is one of the groups of women who have played a role in improving the family's economy. Several home industry businesses have been carried out by the PKK Group in South Meruya Village, namely the food and handicraft industry. Besides food and crafts, PKK Mart RPTRA Meruya Selatan also needs to develop new superior products that have prospective market prospects. Among the products that have interesting prospects to be developed are organic homemade soap. For this reason, training was made in making organic homemade soap to increase insight and knowledge in the diversification of business products to the community around the South Meruya RPTRA, PKK Women, and Youth Organization in Meruya Selatan Village
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Mahato, Sanjay, i Aakash Kumar Shahani. "Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal". Journal of Food Science and Technology Nepal 11 (31.12.2019): 60–64. http://dx.doi.org/10.3126/jfstn.v11i0.29699.
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The aim of this study was to isolate and identify lactic acid bacteria diversity from dahi/ yoghurt. Curd, also known as commercially prepared yoghurt or homemade Dahi, is formed during the slow lactic fermentation of lactose from milk by thermophilic lactic acid bacteria (LAB). Thirty-five samples of yoghurt and curd were collected from the Biratnagar and isolation and identification of bacteria were done by various microbiological techniques like MRS Agar inoculation, colony characteristics, microscopic and biochemical examination. A total of sixty-six strains of lactobacilli were isolated from curd and identification of strains was done by biochemical and carbohydrate utilization test. Lactobacillus bulgaricus, L. casei, L. fermentum, L. acidophilus, and Streptococcus thermophilus were identified from curd. pH of samples was between 3.0 to 4.0 for homemade dahi; while 4.34 to 4.5 for commercially available yoghurt. The mean colony count of lactic acid bacteria was 1.4x107–4.9x107 cfu/g. 37.9% of samples contained Streptococcus thermophilus, 30.3% had Lactobacillus bulgaricus. Forty-five isolates from 24 industrial yoghurt samples showed 37.5% of the yoghurt contained both Lactobacillus bulgaricus and Streptococcus thermophilus followed by 25% samples having S. thermophilus and L. acidophilus. Other species like L. fermentum and L. casei were less common. From 11 homemade dahi samples, 54.5% of curd possessed both S. thermophilus and L. bulgaricus; 18.2% curd had both S. thermophilus and L. fermentum. The study concludes that L. bulgaricus and Streptococcus thermophilus are prevalent potent lactic acid bacteria. This study provides an account of the diversity of lactic acid bacteria in dahi/ yoghurt which will provide useful information about the variable nature of curd in this region to future researchers.
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Maslin, Kate, i Carina Venter. "Nutritional aspects of commercially prepared infant foods in developed countries: a narrative review". Nutrition Research Reviews 30, nr 1 (2.05.2017): 138–48. http://dx.doi.org/10.1017/s0954422417000038.
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AbstractNutritional intake during infancy is a critical aspect of child development and health that is of significant public health concern. Although there is extensive research on breast-feeding and timing of solid food introduction, there is less evidence on types of solid foods fed to infants, specifically commercially prepared infant foods. The consumption of commercially prepared infant foods is very prevalent in many developed countries, exceeding the consumption of homemade foods in some situations. Although these food products may have practical advantages, there are concerns about their nutritional composition, sweet taste, bioavailability of micronutrients, diversity of ingredients and long-term health effects. The extent that the manufacturing, fortification and promotion of these products are regulated by legislation varies between countries and regions. The aim of the present narrative review is to investigate, appraise and summarise these aspects. Overall there are very few studies directly comparing homemade and commercial infant foods and a lack of longitudinal studies to draw firm conclusions on whether commercial infant foods are mostly beneficial or unfavourable to infant health.
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Dutta, Pratima, i Bhaskar Chaurasia. "Microscopic Characterization and Analysis of Ayurvedic Herbal Products Using Light Microscopy". International Journal of Ayurvedic Medicine 13, nr 4 (7.01.2023): 859–66. http://dx.doi.org/10.47552/ijam.v13i4.2874.
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Objective: Today sophisticated modern research tools for assessment of the plant drugs are achievable but microscopic method is still one of the ingenious and procurable methods to start for substantiate the correct recognition of the source material. Powder microscopy helps to find out the impurities and also helps in quality assessment of the drug. To standardize and evaluate the readymade as well as homemade herbal powder and thus provides means for assessing the authenticity and morality of herbal drugs. Materials and Methods: Microscopic detailed examination of herbal plant parts such as G. glabra, P. emblica, P. nigrum, P. longum was established with different reagents such as acetic acid, iodine, sulphuric acid and hydrochloric acid followed by observation of slide under LEICA Software Capture and Display Software and photographs of each slide was captured for evaluation of the drug. Observation and Results: Microscopic assessment of the homemade and readymade herbal parts of G.glabra and P.emblica shows original cellular structures while unidentified cellular structure were observed in readymade powder of P. longum which perhaps the growth of fungal mycelium and leaf part were observed in P. longum, thus Microscopy method permits more detailed examination of a drug and it can be used to identify the organized drugs by their known histological characters. Conclusion: Powder microscopic evaluation of herbal powder is one of the simplest and authenticated methods for the proper identification of the drug. It helps in purity assessment of the readymade herbal powder. Microscopic study and physiochemical standards can be useful to substantiate and authenticate the drug.
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Hiramoto, RM, M. Mayrbaurl-Borges, AJ Galisteo Jr, LR Meireles, MS Macre i HF Andrade Jr. "Infectivity of cysts of the ME-49 Toxoplasma gondii strain in bovine milk and homemade cheese". Revista de Saúde Pública 35, nr 2 (kwiecień 2001): 113–18. http://dx.doi.org/10.1590/s0034-89102001000200002.
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OBJECTIVE: Analyze the infectivity and storage resistance of cysts of the ME-49 strain of Toxoplasma gondii in artificially infected bovine milk and homemade fresh cheese. METHODS: Pasteurized bovine milk was infected with 10 cysts/ml of the ME-49 strain of T.gondii and inoculated in different groups of mice, immediately or after storage at 4ºC for 5, 10 and 20 days. Homemade fresh cheese was prepared with artificially infected milk, and also tested in groups of mice, using the same storage process. Infection was identified by the presence of cysts in the brain or serological testing in challenged mice after 5 weeks, confirmed by Western Blot and histology. RESULTS: The infectivity of cysts of the ME-49 strain of T.gondii was maintained in the milk even after storage for 20 days at refrigerator temperatures. Cysts were also able to survive the production process of homemade fresh cheese and storage for a period of 10 days in the same conditions. CONCLUSIONS: These data demonstrated that milk and dairy products could be an important source of T.gondii in human contamination, reinforcing the importance of milk pasteurization before any processing or ingestion.
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Waroka, Edwin, Edy Fachrial, I. Nyoman Ehrich Lister i Muhammad Aditya Kurnia. "Antibacterial Activity and 16S rRNA Gene Sequencing of Lactic Acid Bacteria from Homemade Fermented Milk in Medan, Indonesia". Journal of Health Sciences 16, nr 02 (13.05.2023): 140–48. http://dx.doi.org/10.33086/jhs.v16i02.3959.
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Research indicates that fermented products have nutritional and non-nutritional components that can improve health. Milk is commonly used for fermentation products because its rich nutrients support the growth of Lactic Acid Bacteria (LAB). This paper investigates antibacterial activity and 16S rRNA gene sequencing of LAB from homemade fermented milk in Medan City, Indonesia. This paper was an experimental study by In Vitro Models conducted in August-October 2019. This study used three different homemade fermented milk (SF2-4) and positive control of manufactured fermented milk (SF1). All isolated LABs underwent an antibacterial assay by the Disc diffusion method against two pathogens, including Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive). In addition, there was molecular identification based on 16S rRNA gene sequencing. The zone of inhibition from samples against Escherichia coli ranged from 5.600-12.23 mm. The most potent antibacterial activity was found in SF4 (12.23 mm) and the least in SF2 (5.60 mm). Some samples (SF1 and SF2) showed no antibacterial effect against Staphylococcus aureus bacteria. The antibacterial activity against Staphylococcus aureus bacteria was found only in SF2 and SF3, which were 6.60 mm and 7.14 mm, respectively. Based on the characteristics, enumeration, and antibacterial activity, the authors chose isolated LAB from SF4 for molecular identification based on 16S rRNA gene sequencing. SF4 isolates had a similar 16S rRNA molecule to Lactobacillus fermentum strain NBRC 15885 with a homology level of 99.78%. In conclusion, some homemade fermented milk in Medan City, Indonesia, are potential probiotics.
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Bennett, Katherine, Betsy Hjelmgren i Jennifer Piazza. "Blenderized Tube Feeding: Health Outcomes and Review of Homemade and Commercially Prepared Products". Nutrition in Clinical Practice 35, nr 3 (2.05.2020): 417–31. http://dx.doi.org/10.1002/ncp.10493.
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Beletskiy, S. L., A. E. Bazhenova, N. B. Kondratiev i E. V. Kazantsev. "Confectionery products stored in permafrost conditions". Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), nr 2 (6.02.2024): 124–27. http://dx.doi.org/10.33920/igt-01-2402-07.
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Industrial development of the Arctic territories is a crucial direction in the development of our country. Expanding the market for confectionery products requires increasing their safety in various climatic conditions, which is only possible by ensuring quality indicators that guarantee their specified shelf life. Studies of confectionery products stored in conditions of unregulated negative temperatures of permafrost, according to organoleptic, physico-chemical and microbiological quality indicators, have been conducted. “Iris Kiss-Kiss” candies, “Strawberry” cookies, homemade crackers, biscuits, and chocolate were stored at unregulated low temperatures. In cookies, crackers, and biscuits, a foreign odor and rancid taste caused by oxidation products of the fat fraction were detected. As for chocolate after storage, heavy bloom and significant changes in structure and consistency were revealed. The moisture content of the chocolate increased. Storage conditions at low temperatures and high humidity increase the risk of microorganism development and microbiological spoilage. The results obtained allow concluding that long-term storage of confectionery products is possible under unregulated low temperatures.
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Endah, Agustin, i Indah Handaruwati. "Pengaruh Pengetahuan, Motivasi Dan Kepercayaan Konsumen Terhadap Pembelian Produk Frozen Food Homemade". Business Innovation and Entrepreneurship Journal 4, nr 1 (28.02.2022): 12–17. http://dx.doi.org/10.35899/biej.v4i1.354.
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Abstract -- The COVID-19 pandemic has had an impact on all areas of business. Some product demand decreased, but frozen food product demand actually experienced a significant increase. There are many factors that cause consumers to choose frozen food products as a consumption choice during a pandemic. This study aims to provide empirical evidence of the influence of factors of product knowledge, motivation and consumer confidence on purchasing decisions of Frozen Food products. The sample in this study was 100 people who were selected based on the purposive sampling method. The results of this study partially show that product knowledge has a significant effect on the purchase of frozen food products at home. Consumers know the product because they have bought it before and based on information from other parties, the consumer motivation variable influences the decision to purchase frozen food at home because it has practicality and ease of presentation motivation and the consumer trust variable has a significant effect even though this product is a home product but consumers believe it is clean and healthy. These three independent variables have a simultaneous effect on purchasing decisions for home frozen food products.
Abstrak -- Pandemi Covid 19 berdampak pada segala bidang usaha. Beberapa permintaan produk mengalami penurunan namun permintaan produk frozen food justru mengalami kenaikan yang signifikan. Banyak faktor yang menyebabkan konsumen memilih produk frozen food sebagai pilihan konsumsi di kala pandemi. Penelitian ini bertujuan memberikan bukti empiris pengaruh faktor pengetahuan produk, motivasi dan kepercayaan konsumen terhadap keputusan pembelian produk Frozen Food. Sampel dalam penelitian ini sejumlah 100 orang yang dipilih berdasarkan metode purposive sampling. Hasil penelitian ini menunjukkan secara parsial variabel pengetahuan produk berpengaruh signifikan terhadap pembelian produk frozen food rumahan. Konsumen mengetahui produk karena sudah pernah membeli sebelumnya dan berdasarkan informasi dari pihak lain, variabel motivasi konsumen berpengaruh terhadap keputusan pembelian produk frozen food rumahan karena memiliki motivasi kepraktisan dan kemudahan penyajian dan variabel kepercayaan konsumen berpengaruh signifikan meskipun produk ini merupakan produk rumahan namun konsumen percaya bersih dan sehat. Ketiga variabel bebas ini berpengaruh simultan terhadap Keputusan Pembelian produk frozen food rumahan.
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Wang, Hongjie, Zhiwei Su, Shengnan Ren, Panyue Zhang, Hui Li, Xiaoping Guo i Ling Liu. "Combined Use of Biochar and Microbial Agents Can Promote Lignocellulosic Degradation Microbial Community Optimization during Composting of Submerged Plants". Fermentation 10, nr 1 (21.01.2024): 70. http://dx.doi.org/10.3390/fermentation10010070.
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Aerobic composting is one of the methods for the resource utilization of submerged plant residues. This study investigated the effects of biochar, wetland sediments and microbial agents added individually or combined on the humification process, lignocellulose degradation and microbial communities during Ceratophyllum demersum and Potamogeton wrightii composting. The results showed that the addition of wetland sediment and biochar was found to significantly elevate the composting temperature and humification of compost products. The average content of lignin in wetland sediment and/or biochar treatments was 12.2–13.5%, which was higher than the control group (10.9–11.45%). Compared with the organic matter (19.4%) and total nitrogen concentration (35.3%) of compost treated with complex microbial agent treatments, the homemade microbial agents significantly increased the values by 22.1% and 41.0%, respectively. By comparing the differences in microbial communities among different treatments, the sediments and homemade agents demonstrated greater increases in activity and diversity of lignocellulose degradation-related microbes, especially for Truepera and Actinomarinale. Humus component and temperature were the most critical parameters influencing the changes in the bacterial community. Based on these results, a combination of biochar and homemade agents was a promising additive for an effective composting strategy, and sediment was identified as a potential control of bacterial diversity in wetland plant compost.
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Zivanovic, Nemanja, Natasa Simin, Marija Lesjak, Dejan Orcic, Neda Mimica-Dukic i Emilija Svircev. "Comparative study between homemade and commercial hawthorn (Crataegus spp.) extracts regarding their phenolic profile and antioxidant activity". Journal of the Serbian Chemical Society, nr 00 (2024): 6. http://dx.doi.org/10.2298/jsc231130006z.
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Crataegus species (hawthorn) have been commonly used in traditional medicine, especially for the treatment of congestive heart failure. Many studies confirmed that they are rich in polyphenols, thus exhibiting strong antioxidant activity, which contribute to the beneficial effects of hawthorn on the cardiovascular system. In the market, there are many herbal medicinal products based on hawthorn, which consumption as adjuvant therapy in heart-related issues is supported by European Medicines Agency. Since there is a global trend of making homemade herbal preparations, this study aimed to compare whether there is a difference in polyphenol profile and antioxidant potential between homemade and commercial ethanol extracts of hawthorn. Polyphenol profile was evaluated by determination of total phenolic and flavonoid contents, and by quantitative analysis of selected polyphenols by LC-MS/MS. Antioxidant potential was examined by DPPH, FRAP, and lipid peroxidation inhibition assays. The results of this study suggest that homemade ethanol extracts of hawthorn flowers, leaves and fruits are just as good source of polyphenols and antioxidants as commercial ones, and their utilization should be supported. Furthermore, hawthorn extracts made of leaves and flowers are better source of bioactive polyphenols and have higher antioxidant activity compared with the same of fruits, regardless of the method of preparation.
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Maiyarni, Roza, Hadi Purwanto, Annisa Miftahurrahmi i Suryanti. "Sabun Homemade Dengan Ekstrak Vitis Vinifera Menggunakan Framming Time". Jurnal Penelitian Pendidikan IPA 10, nr 4 (25.04.2024): 1863–68. http://dx.doi.org/10.29303/jppipa.v10i4.5540.
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Natural soap is one of the products that do not use chemicals that people need to clean the body and maintain healthy skin. Vitis vinifera and olive oil contain antioxidants and antimicrobials that are useful for brightening and moisturizing skin, increasing skin cell turnover, and making skin healthier. This research aims to obtain natural soap made from olive oil with the addition of grape extract (Vitis vinifera). The research method includes the process of making grape extract soap with varying framing times (3, 5, and 7 days), then the grape soap is stored for 4 weeks followed by analysis of pH levels, crack tests, and organoleptic tests including texture, color strength and foam. The final pH test results were in the range of 9.0-11.0 which were checked in the first seven days. This soap has texture ranges from 2.50 (slightly soft) to 3.84 (hard), soap color ranges from 3.15 (slightly interesting) to 4.00 (interesting), and foaming power ranges from 3.00 (slightly foamy) to 3.50 (foamy).
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Glenn-Davi, Kyeesha, Alison Hurley, Eireann Brennan, Jack Coughlan, Katie Shiels, Donal Moran, Sushanta Kumar Saha, Ioannis Zabetakis i Alexandros Tsoupras. "Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives". Fermentation 8, nr 7 (21.06.2022): 292. http://dx.doi.org/10.3390/fermentation8070292.
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Within the present study, the effects of fermentation on the anti-inflammatory and anti-platelet properties of both homemade and commercially purchased bovine dairy and almond, coconut, and rice-based dairy alternatives were evaluated. The extracted total lipids (TL) from homemade and commercially purchased fermented and unfermented bovine, almond, coconut, and rice-based products were further separated into their neutral lipids (NL) and polar lipids (PL) fractions by counter current distribution. The TL, PL, and NL of each sample were assessed in human platelets against the inflammatory and thrombotic mediator, platelet-activating factor (PAF), and the well-established platelet agonist, adenosine 5′ diphosphate (ADP). In all samples, the PL fractions showed significantly stronger inhibitory effects against human platelet aggregation induced by PAF or ADP, in comparison to the TL and NL, with higher specificity against PAF. PL of all fermented products (bovine yogurt and fermented dairy alternatives from almond, rice, and coconut), exhibited the strongest anti-inflammatory and anti-platelet potency, in comparison to PL from their initial pasteurized materials (bovine milk and rice, almond, and coconut-based dairy alternative drinks). PL of the pasteurized rice-based drink and, especially PL from the novel homemade rice-based fermented product (HMFRD), showed the strongest anti-PAF and anti-ADP potency compared to all samples, with anti-PAF activity being most potent overall. The unfermented pasteurized coconut-based drink showed the lowest anti-inflammatory and anti-platelet potency, and the bovine and almond-based fermented products showed an intermediate effect. Further lipidomics with LC-MS analysis of all these PL fractions revealed that fermentation altered their fatty acid content in a way that decreased their degree of saturation and increased the content of unsaturated fatty acids, thus providing a rationale for the stronger anti-inflammatory and anti-platelet potency of the more unsaturated PL fractions of the fermented products. This study has shown that fermentation alters the fatty acid content and the bio-functionality of the PL bioactives in both fermented bovine dairy and plant-based dairy alternatives, and subsequently improved their anti-inflammatory and anti-platelet functional properties.
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Sun, Lin, Rong Shao, Lan Qin Tang i Zhi Dong Chen. "Synthesis of Ag/ZnO Nanocomposite with Excellent Photocatalytic Performance via a Facile Sol-Gel Method". Advanced Materials Research 875-877 (luty 2014): 251–56. http://dx.doi.org/10.4028/www.scientific.net/amr.875-877.251.
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Ag/ZnO nanocomposite photocatalysts with high photocatalytic performance were successfully synthesized via a facile sol-gel method. The prepared Ag/ZnO products were characterized by XRD, SEM, EDS, FT-IR, BET surface area, TG and DSC. Photodegradation experiments of the samples were carried out by choosing Methylene Blue (MB) as a model target under UV irradiation with homemade photocatalytic apparatus. Among these products, when the molar ratio of Ag to ZnO was fixed at 0.07 and the calcination temperature was around 450 °C, the obtained samples exhibited the highest photocatalytic activity.
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Barung, Elisabeth Natalia, Elvie Rifke Rindengan, Djois Sugiaty Rintjap i Donald Emilio Kalonio. "Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Sabun Berbahan Minyak Kelapa Produk Lokal Di Desa Utaurano Kec. Tabukan Utara, Kab. Kepulauan Sangihe". Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) 6, nr 4 (1.04.2023): 1554–61. http://dx.doi.org/10.33024/jkpm.v6i4.8518.
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ABSTRAK Masyarakat Desa Utaurano menghasilkan produk usaha mikro berupa minyak kelapa. Proses pembuatan minyak kelapa secara tradisional menghasilkan produk sampingan berupa ampas kelapa dengan nilai ekonomis rendah. Oleh karena itu perlu upaya untuk memanfaatkan sumber daya lokal. Kegiatan PkM ini bertujuan untuk meningkatkan pengetahun dan keterampilan masyarakat dalam menfaatkan sumber daya lokal untuk pembuatan sabun berbahan minyak dan ampas kelapa serta tata cara perijinan produksi dan pemasaran kosmetik produk usaha mikro. Solusi pemecahan permasalahan yang ditawarkan adalah participatory approach dengan metode penyuluhan dan pelatihan. Indikator target capaian dari kegiatan ini adalah peningkatan pengetahuan dan keterampilan masyarakat serta tersedianya produk sabun homemade. Hasil kegiatan ini bahwa melalui kegiatan pelatihan dapat meningkatkan pengetahun dan keterampilan masyarakat Desa Utaurano dalam menfaatkan sumber daya lokal untuk pembuatan sabun berbahan minyak dan ampas kelapa serta tata cara perijinan produksi dan pemasaran kosmetik produk usaha mikro. Kata Kunci: Sabun Dari Minyak dan Ampas Kelapa, Pelatihan, Sumber Daya Lokal, Desa Utaurano ABSTRACT The Utaurano Village community produced coconut oil from micro-enterprise products. Coconut oil which was produced traditionally produces a by-product of coconut dregs with low economic value. Therefore it was necessary to make efforts to utilize local resources. This community service activity was aimed to increase the knowledge and skills of the community in utilizing local resources for the production of handmade soap made from oil and coconut dregs as well as procedures for licensing and marketing of cosmetics for micro-enterprise products. The problem-solving offered was a participatory approach with counselling and training methods. The target achievement indicators for this activity were increased community knowledge and skills as well as the availability of homemade soap products. The results of this activity are that through training, the knowledge and skills of the people of Utaurano Village could be increased in utilizing local resources for the production of soap made from oil and coconut dregs as well as procedures for license and marketing of cosmetics for micro-enterprise products Keywords: Soap From Coconut Oil and Coconut Dregs, Training, Local Resources, Utaurano Village
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Lenti Susanna Saragih, Nadya Rahmadhani, Kezia Virginia i Daniel Martinus. "Strategi Penetapan Harga Yang Efektif Untuk Meningkatkan Pemasaran Produk Spaghetti Homemade: Kasus Dana Pasta". Student Scientific Creativity Journal 1, nr 6 (16.11.2023): 402–9. http://dx.doi.org/10.55606/sscj-amik.v1i6.2398.
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This article discusses the implementation of efficient pricing strategies within a marketing management framework to increase promotion of homemade spaghetti products, with a focus on the Dana Pasta case analysis. Pricing plays a crucial role in achieving success in marketing, especially in the food industry sector. By considering variables such as high quality raw materials and careful manufacturing processes, this research explores strategic approaches that can strengthen product reputation, increase competitiveness, and attract the attention of target customers. This article discusses the basic principles of pricing, evaluates a number of strategies that can be implemented in the context of homemade spaghetti, and provides practical suggestions for improving product marketing results. Through the application of the Dana Pasta case study, the aim of this article is to provide relevant and applicable guidance for culinary business people who want to achieve success through a smart pricing approach
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Dżugan, Małgorzata, Monika Tomczyk, Paweł Szymański, Dorota Grabek-Lejko i Michał Miłek. "The Influence of Selected Herb Additives on the Organoleptic and Antioxidant Properties and Storage Stability of Frozen Homemade Tofu". Applied Sciences 14, nr 15 (4.08.2024): 6801. http://dx.doi.org/10.3390/app14156801.
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The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic, basil, Herbes de Provence, black cumin seeds, and dried cranberries) was performed. The manufactured tofu was compared to commercial tofu (control) in terms of antioxidant activity, total polyphenol content, and polyphenol profile using thin-layer chromatography (HPTLC). Moreover, the texture profile and organoleptic assessment of the compared products were performed. The antioxidant and texture parameters were also controlled in tofu fixed by different methods: cold herbal infusion and prolonged freezing of vacuum-packed products. It was shown that homemade tofu was characterized by better sensory and texture properties than commercial product. Moreover, the introduction of plant additives to tofu increased the antioxidant activity and the content of polyphenols in the final product; the greater the activity of the herbs used, the higher the degree of tofu enrichment was achieved. In terms of all analyzed parameters, cranberries and Herbes de Provence additives to tofu were found to be the first choice. It was found that the addition of herbs to tofu allowed us to create new sensory features, enhanced the pro-healthy value, and extended the storage time. Due to no significant changes in texture and antioxidant properties of frozen tofu, as well as its acceptable microbial quality, freezing vacuum-packed tofu can be recommended as a beneficial way to extend the storage time at home condition. The addition of herbs allows for the design of new versions of tofu in accordance with consumer preferences, and the proposed packaging method can be applied on an industrial scale.
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Prakarsa, Muhammad, i Fanny Kusuma Hafiz. "PERANCANGAN E-COMMERCE DI TOKO SAFA HOMEMADE BERBASIS ANDROID DENGAN MENGGUNAKAN MIT APP INVENTOR". Citizen : Jurnal Ilmiah Multidisiplin Indonesia 2, nr 3 (15.08.2022): 569–75. http://dx.doi.org/10.53866/jimi.v2i3.161.
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Technology is crucial for product/service providers to promote products/services to the public. Electronic commerce is the distribution, purchase, sale, and marketing of goods and services through electronic systems such as the internet, television, and other computer networks. In addition to product quality, the development of information technology systems also dramatically influences the public to be interested in the products offered. This study aims to develop android-based mobile commerce applied to the Safa Homemade Store. This mobile commerce application can make it easier for customers/buyers to order goods from stores anywhere and anytime via smartphones which have become the lifestyle of today's teenagers
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Mahano, Aladin Ombeni, Neveen Fahmy Agamy, Doaa Tawfik Mohamed, Salma Adnan Bekhit i Mahmoud Mohamed El Tawila. "Dietary exposure to aflatoxin B1 and ethanol from homemade and industrial fermented beverages in South Kivu, Democratic Republic of the Congo". Open Access Macedonian Journal of Medical Sciences 12 (20.03.2024): 1–9. http://dx.doi.org/10.3889/oamjms.2024.11839.
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BACKGROUND: The prevalence of AFB1 contamination in agricultural products used to produce fermented alcoholic beverages is increasing, raising concerns for human health. AIM: The aim of this study was to investigate dietary exposure to AFB1 and ethanol through homemade and industrial fermented beverages commonly consumed in South Kivu, DR Congo. METHOD: AFB1 and ethanol were measured using reverse-phase HPLC with a fluorescence detector and a refractive index detector, respectively. Data on fermented beverage consumption were collected from 847 adults using a food frequency questionnaire (FFQ). RESULTS: The findings revealed that industrial sample Man 8 had the highest exposure to AFB1 (77.8 ± 45.0 ng/kg b.w/day) and Man4 had the highest ethanol exposure (4.83 ± 2.40 mg/kg b.w/day); while among homemade samples, Kasiksi had the highest exposure to both AFB1 (8.8 ± 6.6 ng/kg b.w/day) and ethanol (2.46 ± 1.85 mg/kg b.w/day). The margin of exposure (MOE) for AFB1 was 1011.7 or less, and for ethanol, it was 818.2 or less. Men are more likely to be exposed. CONCLUSION: Increased consumption of homemade and industrial fermented beverages raises the risk of developing hepatocellular cancer (HCC) because the levels of AFB1 and ethanol MOE drop below the safe limit of 10000. Further research is needed to investigate the connection between AFB1, ethanol, and HCC, especially in regions where alcohol misuse is common.