Properties of antimicrobial plastics containing traditional food preservatives

2003 ◽  
Vol 16 (6) ◽  
pp. 223-229 ◽  
Author(s):  
Jari Vartiainen ◽  
Eija Skytta ◽  
Jouni Enqvist ◽  
Raija Ahvenainen
Keyword(s):  
Traditional Food ◽  
Food Preservatives

scholarly journals Effect of traditional food preservatives on biofilm formation by food pathogens

2014 ◽  
Author(s):  
Khan, M. N. ◽  
Mirani, Z. A. ◽  
Wang, J. ◽  
Lin, H. ◽  
Khan, S. I.
Keyword(s):  
Biofilm Formation ◽  
Traditional Food ◽  
Food Preservatives ◽  
Food Pathogens

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

Nutrition in inflammatory bowel disease

2009 ◽  
Vol 150 (18) ◽  
pp. 839-845 ◽  
Author(s):  
János Banai
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Fast Food ◽  
Optimal Growth ◽  
Developed Countries ◽  
Aetiological Factor ◽  
Artificial Nutrition ◽  
Food Preservatives ◽  
Inflammatory Bowel

Aetiology of inflammatory bowel disease (IBD) is complex and probably multifactorial. Nutrition has been proposed to be an important aetiological factor for development of IBD. Several components of the diet (such as sugar, fat, fibre, fruit and vegetable, protein, fast food, preservatives etc.) were examined as possible causative agents for IBD. According to some researchers infant feeding (breast feeding) may also contribute to the development of IBD. Though the importance of environmental factors is evidenced by the increasing incidence in developed countries and in migrant population in recent decades, the aetiology of IBD remained unclear. There are many theories, but as yet no dietary approaches have been proved to reduce the risk of developing IBD. The role of nutrition in the management of IBD is better understood. The prevention and correction of malnutrition, the provision of macro- and micronutrients and vitamins and the promotion of optimal growth and development of children are key points of nutritional therapy. In active disease, the effective support of energy and nutrients is a very important part of the therapy. Natural and artificial nutrition or the combination of two can be choosen for supporting therapy of IBD. The author summarises the aetiological and therapeutic role of nutrition in IBD.

Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro

Metahumaniora ◽  
2018 ◽  
Vol 8 (3) ◽  
pp. 312
Author(s):  
Wagiati Wagiati
Keyword(s):  
Qualitative Method ◽  
Language Shift ◽  
Traditional Food ◽  
Traditional Foods ◽  
Internal Factors ◽  
Language Retention ◽  
Data Source ◽  
Linguistic Innovation ◽  
Lexical Innovation ◽  
Determining Factor

AbstrakPenelitian ini berjudul “Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro”. Tujuan penelitian ini adalah menjelaskan bentuk-bentuk perubahan dan inovasi bahasa dalam leksikon-leksikon makanan tradisional Sunda yang menjadi faktor penentu terjadinya pemertahanan atau pergeseran suatu bahasa. Metode yang digunakan dalam penelitian ini adalah metode kualitatif-deskriptif. Sumber data pada penelitian ini berupa leksikon-leksikon makanan tradisional di Kabupaten Bandung. Hasil penelitian menunjukkan bahwa (1) bahasa Sunda dalam leksikon makanan tradisional Sunda sebagian besar telah mengalami inovasi; (2) gejala perubahan bentuk dari leksikon-leksikon makanan tradisional Sunda adalah inovasi leksikal penuh, inovasi fonetis, dan inovasi morfemis; (3) bahasa Sunda di Kabupaten Bandung dalam konsep makanan tradisional Sunda telah mengalami pergeseran bahasa secara sosiolinguistik mikro, mengingat faktor-faktor internal bahasa, yaitu berupa inovasi, telah terjadi. Inovasi tersebut meliputi inovasi leksikal penuh, inovasi fonologis, dan inovasi morfemis. Faktor-faktor internal bahasa ini menjadi faktor utama pemertahanan dan pergeseran bahasa.Kata kunci: pergeseran bahasa, makanan tradisional, sosiolinguistik mikroAbstractThe article is entitled "The shifting of Sundanese Language in Lexiconsof Sundanese Food in Bandung Regency studied by Micro Sociolinguistics". The purpose of this study is to describe the forms of change and linguistic innovation in the lexiconsof Sundanesetraditional food which become the determining factor of a language retention or shift. The methods used in this research is descriptive-qualitative method. The data source on this research are lexicons of Sundanese traditional foods in Bandung Regency. The results show that (1) Sundanese Language in the lexiconsof Sundanese Food in the majority hasundergone an innovation; (2) the morphemic change phenomemaof theSundanese traditional food lexicons consist of the full lexical innovation, innovation, innovation and phonetic morfemis; (3) There has been a shift in Sundanese language micro-sociolinguistically regarding the lexiconsof Sundanese traditional food in Bandung Regency based on internal factors of language, i.e. in the form of innovation. These innovations include the full lexical innovation, phonological innovation, and innovation morfemis. Internal factors of a language became a major factor of language retention and language shift.Keywords: language shift, traditional food, micro-sociolinguistic

The comparative study among the MRSAcin, Nisin A and vancomycin, on biofilm formation by Methicillin resistance Staphylococcus aureus isolated from food sources.

2019 ◽  
Vol 9 (o3) ◽  
Author(s):  
¹Hind H. Muunim ◽  
Muna T Al-Mossawei ◽  
Mais Emad Ahmed
Keyword(s):  
Biofilm Formation ◽  
Methicillin Resistance ◽  
Microbial Control ◽  
Antibiotic Sensitivity ◽  
Raw Milk ◽  
Sensitivity Test ◽  
Food Sources ◽  
Resistant Bacteria ◽  
Biochemical Tests ◽  
Food Preservatives

Biofilms formation by pathogens microbial Control considered important in medical research because it is the hazarded virulence factor leading to becoming difficult to treat because of its high resistance to antimicrobials. Glycopeptide antibiotic a (Vancomycin) and the commercial bacteriocin (Nisin A) were used to comparative with purification bacteriocin (MRSAcin) against MRSA biofilm. One hundred food samples were collected from Baghdad markets from July 2016 to September 2016, including (cheese, yogurt, raw milk, fried meat, grilled meat, and beef burger). All samples were cultures; S. aureus was confirmation by macroscopic culture and microscopic examination, in addition to biochemical tests. Methicillin resistance S. asureus (MRSA) were identification by antibiotic sensitivity test (AST), Vitek 2 system. The result shown the 60(60%) isolate were identified as S. aureus and 45(75%) gave positive result as MRSA isolate, M13 isolate was chosen as MRSA isolates highest biofilm formation for treatment with MRSAcin, Nisin A(bacteriocin) and Vancomycin (antibiotic) to compared the more antimicrobial have bacteriocidal effect. The sensitivity test uses to determine the effect of MRSAcin, Nisin A, and Vancomycin MIC on MRSA planktonic cell by (WDA). The new study shows the impacts of new kind Pure Bacteriocins (MRSAcin) from methicillin-resistant S. aureus (MRSA) highly effects then (Vancomycin and Nisin A) at different concentration. In a current study aimed to suggest new Bacteriocin is potent highly for the treatment of resistant bacteria biofilm infections in food preservatives

COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)

2014 ◽  
Vol 4 (1) ◽  
pp. 40-47
Author(s):  
Ismail Sulaiman
Keyword(s):  
Food Processing ◽  
Traditional Food ◽  
Drying Method ◽  
Fish Processing ◽  
Fresh Fish ◽  
Long Time ◽  
Dried Fish ◽  
Processing Differences ◽  
Taste And Smell ◽  
Test Color

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 

scholarly journals Potential Use of Indoor Living Walls in Canadian Dwellings

J ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 116-130
Author(s):  
Daria Smolova ◽  
Avi Friedman
Keyword(s):  
Global Warming ◽  
Food Production ◽  
Air Purification ◽  
Traditional Food ◽  
Production Chain ◽  
Environmental Threats ◽  
Fresh Food ◽  
Living Wall ◽  
Potential Use ◽  
Potential Integration

Current social and environmental challenges have led to the rethinking of residential designs. Global warming, food insecurity, and, as a result, costly fresh produce are some of the causes of the reconsideration. Moreover, with obligatory isolation following the global COVID-19 pandemic, some are realizing the importance of nature and air quality in homes. This paper explores the potential integration of indoor living walls (ILWs) in Canadian homes for agricultural and air purification purposes. By reviewing a number of case studies, this paper investigates how the development of such walls can alter the traditional food production chain, while reducing environmental threats. The findings show that current indoor living wall practices can be transformed into a useful source of fresh food, and, to some degree, alter traditional food supply. They can also help in creating inexpensive methods of air purification.

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