The Experts below are selected from a list of 294 Experts worldwide ranked by ideXlab platform

Ashley - One of the best experts on this subject based on the ideXlab platform.

Aham - One of the best experts on this subject based on the ideXlab platform.

Edgar Chambers - One of the best experts on this subject based on the ideXlab platform.

  • Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed
    Foods, 2016
    Co-Authors: Sandria L Godwin, Curtis Maughan, Edgar Chambers
    Abstract:

    Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and Casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently used indicator, given in 92% of the recipes, with 15% using only time. Other indicators included: set (89), browned (76), clean toothpick/knife (60), puffed (27), and jiggled (13). Only two recipes indicated final endpoint temperatures. Three recipes (a pie, a quiche, and an egg casserole) were chosen and prepared in triplicate to see if they would reach recommended temperatures. The pie and quiche were still liquid at 71 °C, and were well over the recommended temperature when cooked according to instructions, but the egg casserole was not consistently above 71 °C, when the recipe instructions indicated it was done and the center was light brown and “jiggled” This research indicates that consumers are not receiving information on endpoint temperatures in egg recipes, but the likelihood of foodborne illness is low since most dishes probably be cooked past the recommended temperature before the consumer considers them done unless there are many inclusions that may absorb liquid and reduce the appearance of liquid in the dish.

  • Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed
    Foods, 2016
    Co-Authors: Sandria Godwin, Curtis Maughan, Edgar Chambers
    Abstract:

    Citation: Godwin, S., Maughan, C., & Chambers, E. (2016). Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed. Foods, 5(3), 10. doi:10.3390/foods5030045Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and Casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 degrees C (160 degrees F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently used indicator, given in 92% of the recipes, with 15% using only time. Other indicators included: set (89), browned (76), clean toothpick/knife (60), puffed (27), and jiggled (13). Only two recipes indicated final endpoint temperatures. Three recipes (a pie, a quiche, and an egg casserole) were chosen and prepared in triplicate to see if they would reach recommended temperatures. The pie and quiche were still liquid at 71 degrees C, and were well over the recommended temperature when cooked according to instructions, but the egg casserole was not consistently above 71 degrees C, when the recipe instructions indicated it was done and the center was light brown and "jiggled" This research indicates that consumers are not receiving information on endpoint temperatures in egg recipes, but the likelihood of foodborne illness is low since most dishes probably be cooked past the recommended temperature before the consumer considers them done unless there are many inclusions that may absorb liquid and reduce the appearance of liquid in the dish

Erno Salminen - One of the best experts on this subject based on the ideXlab platform.

  • Influence of different processing methods on the glycemic index of potato (Nicola)
    Journal of Food Composition and Analysis, 2006
    Co-Authors: Raija Tahvonen, Jukka Sihvonen, R-m Hietanen, Erno Salminen
    Abstract:

    Abstract Potato is a food which yields very variable glycemic responses. It makes a major contribution to total starch intake and the share of processed potato products is growing. The aim of the study was to determine the effects of processing and storage on the glycemic indices (GIs) of industrially processed potato products. Two groups (11 and 10 volunteer subjects) attended a glucose tolerance test and glycemic response test of 4 and 3 processed potato products, respectively. GIs of different potato products were calculated for each subject using their own glucose tolerance test and glycemic responses for test meals and averages calculated for each product. GIs of freshly prepared potato products were high: steam boiled potatoes 104±39, oven-baked casserole 95±30 (carbo-peeled sliced potato) and mashed potatoes 106±42. GIs of cooled and cold stored potato products were intermediate, potato cubes served cold 76±32 and cooled, reheated oven-baked Casseroles 73±25 (carbo-peeled sliced potato), 75±17 (carbo-peeled mashed potato) and 81±28 (steam-peeled mashed potato). Cooling and cold storage decreased GIs significantly (steam boiled potatoes vs. steam boiled potato cubes ( P = 0.01 ), freshly served casserole made of sliced potatoes vs. casserole cooled, cold stored and reheated P = 0.01 ). Conclusion Cooking method, peeling method, or slicing or mashing did not affect the GIs. Cooling and cold storage, despite reheating, lowered GIs of potato products by about 25%.

Gabriela Coman - One of the best experts on this subject based on the ideXlab platform.

  • Les manifestations de Casseroles de 2012 au Québec, entre réparation politique et éveil civique
    Encyclo. Revue de l'école doctorale ED 382, 2014
    Co-Authors: Gabriela Coman
    Abstract:

    Les « manifestations de Casseroles » ont commencé au Québec en 2012 en réaction à l’adoption d’urgence d’une « loi spéciale » par l’Assemblée nationale. Censée mettre fin à la contestation étudiante qui durait depuis plusieurs semaines, cette loi restreignait plus largement le droit aux rassemblements publics de l’ensemble de la population. En réaction à cela, des manifestations spontanées ont réuni dans les quartiers des grandes villes, mais aussi dans les banlieues, pendant plusieurs semaines, des milliers de citoyens. Cet article vise à interpréter les manifestations de Casseroles au Québec à partir d’une lecture en termes de ruptures. Il analyse d’abord en quoi la grève étudiante, qualifiée de « boycott » par le gouvernement québécois, a créé les conditions des premières déchirures sur les plans politique et social. Il porte ensuite sur la manière dont les mesures législatives adoptées pendant cette période ont constitué une première rupture sociale. Cela nous amène à considérer enfin que les manifestations de Casseroles, en tant qu’actes de désobéissance civile, ont constitué une deuxième rupture de l’ordre politique, social et citadin, engageant l’ensemble de la population. Nous conclurons par quelques réflexions sur les implications et la signification de ces ruptures, telles qu’elles sont apparues dans le contexte immédiat et un an plus tard.

  • les manifestations de Casseroles de 2012 au quebec entre reparation politique et eveil civique
    Encyclo. Revue de l'école doctorale ED 382, 2014
    Co-Authors: Gabriela Coman
    Abstract:

    Les « manifestations de Casseroles » ont commence au Quebec en 2012 en reaction a l’adoption d’urgence d’une « loi speciale » par l’Assemblee nationale. Censee mettre fin a la contestation etudiante qui durait depuis plusieurs semaines, cette loi restreignait plus largement le droit aux rassemblements publics de l’ensemble de la population. En reaction a cela, des manifestations spontanees ont reuni dans les quartiers des grandes villes, mais aussi dans les banlieues, pendant plusieurs semaines, des milliers de citoyens. Cet article vise a interpreter les manifestations de Casseroles au Quebec a partir d’une lecture en termes de ruptures. Il analyse d’abord en quoi la greve etudiante, qualifiee de « boycott » par le gouvernement quebecois, a cree les conditions des premieres dechirures sur les plans politique et social. Il porte ensuite sur la maniere dont les mesures legislatives adoptees pendant cette periode ont constitue une premiere rupture sociale. Cela nous amene a considerer enfin que les manifestations de Casseroles, en tant qu’actes de desobeissance civile, ont constitue une deuxieme rupture de l’ordre politique, social et citadin, engageant l’ensemble de la population. Nous conclurons par quelques reflexions sur les implications et la signification de ces ruptures, telles qu’elles sont apparues dans le contexte immediat et un an plus tard.