The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
H.c. Brittin - One of the best experts on this subject based on the ideXlab platform.
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IRON CONTENT, SENSORY EVALUATION, AND CONSUMER ACCEPTANCE OF FOOD COOKED IN IRON Utensils
Journal of Food Quality, 2000Co-Authors: J. Park, H.c. BrittinAbstract:The purpose of this study was to determine the effect of cooking food in iron Utensils on the iron content, sensory quality, and consumer acceptance/ preference of the food. Hamburger patties and applesauce were cooked in iron and in glass Utensils and were analyzed for iron content by atomic absorption spectrophotometry and evaluated by a trained sensory panel, by consumers, and for chroma, pH, and refractometer changes. Cooking hamburger patties and applesauce in iron Utensils increased iron in the food, did not affect sensory quality or consumer acceptance/preference of hamburger patties, but affected the color and flavor and decreased consumer acceptance/preference for applesauce.
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Sensory Evaluation of Food Cooked in Iron Utensils
Journal of the American Dietetic Association, 1998Co-Authors: J. Park, H.c. BrittinAbstract:Abstract The effect of cooking food in iron Utensils on sensory attributes was investigated. Hamburger patties and applesauce were cooked in an iron utensil and in a glass utensil with 4 replications. A 16-member trained sensory panel evaluated sensory attributes of the foods using an 8-point intensity rating scale. Duplicate samples of raw and cooked foods were dried, ashed, and analyzed for iron by atomic absorption spectrophotometry. Color, pH, and total dissolved solids were measured by a Chroma Meter, pH meter, and refractometer. The data were subjected to analysis of variance. Beef-flavor and off-flavor of hamburger patties cooked in iron and in glass did not differ significantly. Sweet and sour tastes of applesauce cooked in iron and in glass did not differ significantly, although applesauce cooked in iron had more apple-flavor and off-flavor and was browner. Applesauce cooked in glass was redder. Iron content of hamburger was 2.15mg/100g food cooked in iron and 1.90mg/100g food cooked in glass; iron content of applesauce was 18.55mg/100g food cooked in iron and 0.14mg/100g food cooked in glass. Total dissolved solids of applesauce with the two treatments were not different. The higher Chroma Meter ‘a' value of applesauce cooked in glass confirmed its redder color. In conclusion, cooking foods in iron Utensils affects some sensory attributes. The effect is relative to the increased iron in food from iron cookware.
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Iron in Food: Effect of Continued Use of Iron Cookware
Journal of Food Science, 1991Co-Authors: Y.j. Cheng, H.c. BrittinAbstract:Two foods (applesauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron untensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron Utensils was greater than that in foods cooked in noniron Utensils through continued use of the iron Utensils for 50 times.
Liu Chatian - One of the best experts on this subject based on the ideXlab platform.
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Sanitary status of the supplies and Utensils public places in Guangzhou city.
Journal of Tropical Medicine, 2009Co-Authors: Liu Hui, Guo Chongshan, Li Xiaohui, Zhou Ziyan, Jiang Sili, Wang Weihong, Wang Zhi-wei, Yang Yijian, Liu ChatianAbstract:Objective To understand the sanitary status of supplies and Utensils in public places in Guangzhou city.Methods According to "Monitoring Standard for public place" and "Standard examination methods for public places" articles,samples of supplies and Utensils were collected from the public places and examined according to "Hygienic standard for public place".Results 1 430 samples of supplies and Utensils from 76 public places in Guangzhou in 2007 were collected and examined.1 326 samples were passed the standard,with a passing rate of 92.73%.The passing rate of hotels(95.38%) was the highest,while that in public place of entertainment(70.00%) was the lowest.The passing rate of hotels was significantly higher than that in public bathroom,barber shop,beauty shop(P0.05) and public place of entertainment(P0.001).Although the passing rate of cups was relatively lower,there was no significant difference in the passing rate between cups and other supplies and Utensils.Aerobic bacterial count and coliform bacteria were the main contaminants.Conclusion The supervision and monitoring of washing,disinfection and sanitary condition of supplies and Utensils in public places should be strengthened.
Sun Jian - One of the best experts on this subject based on the ideXlab platform.
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AN INVESTIGATION OF DIETETIC UTENSIL STERILIZATION OF CATERING TRADE IN NANSHAN AREA
Modern Preventive Medicine, 1999Co-Authors: Sun JianAbstract:In this paper we investigated the dietetic utensil sterilization and hygienic equipment of 790 catering trades in Nanshan area. The results showed that hygienic equipments were complete only in 289 catering trades, 36. 58% of all. 90% of the personnel engaged in catering trade had no the hygienic knowledge about the sterilization of dietetic Utensils. Most of them had no proper methods of clean-keeping. The result of monitoring of 22524 dietetic Utensils showed that 3307 of all were positive of coliformgrop, and the bad qualified rate was 85. 32 %. It was suggested that should be strengthemed the hygienic management of dietetic Utensils sterilization.
Liu Hui - One of the best experts on this subject based on the ideXlab platform.
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Sanitary status of the supplies and Utensils public places in Guangzhou city.
Journal of Tropical Medicine, 2009Co-Authors: Liu Hui, Guo Chongshan, Li Xiaohui, Zhou Ziyan, Jiang Sili, Wang Weihong, Wang Zhi-wei, Yang Yijian, Liu ChatianAbstract:Objective To understand the sanitary status of supplies and Utensils in public places in Guangzhou city.Methods According to "Monitoring Standard for public place" and "Standard examination methods for public places" articles,samples of supplies and Utensils were collected from the public places and examined according to "Hygienic standard for public place".Results 1 430 samples of supplies and Utensils from 76 public places in Guangzhou in 2007 were collected and examined.1 326 samples were passed the standard,with a passing rate of 92.73%.The passing rate of hotels(95.38%) was the highest,while that in public place of entertainment(70.00%) was the lowest.The passing rate of hotels was significantly higher than that in public bathroom,barber shop,beauty shop(P0.05) and public place of entertainment(P0.001).Although the passing rate of cups was relatively lower,there was no significant difference in the passing rate between cups and other supplies and Utensils.Aerobic bacterial count and coliform bacteria were the main contaminants.Conclusion The supervision and monitoring of washing,disinfection and sanitary condition of supplies and Utensils in public places should be strengthened.
Morse Tracy - One of the best experts on this subject based on the ideXlab platform.
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Improving complementary food hygiene behaviors using the Risk, Attitude, Norms, Ability, and Self-Regulation approach in rural Malawi
'American Society of Tropical Medicine and Hygiene', 2020Co-Authors: Chidziwisano Kondwani, Slekiene Jurgita, Mosler Hans-joachim, Morse TracyAbstract:The study evaluated the effectiveness of an intervention to improve complementary food hygiene behaviors among child caregivers in rural Malawi. Formative research and intervention development was grounded in the risk, attitude, norms, ability, and self-regulation (RANAS) model and targeted washing hands and kitchen Utensils with soap, safe utensil storage, reheating of leftover food, and feeding of children by caregivers. Longitudinal research was applied at baseline and follow-up surveys among 320 caregivers. Determinants of selected behaviors were found, and interventions were developed based on the behavior change techniques aligned with these determinants in the RANAS model. The intervention was delivered over 9 months through group (cluster) meetings and household visits and included demonstrations, games, rewards, and songs. We randomly assigned villages to the control or intervention group. Follow-up results indicated a significant increase in three targeted behaviors (washing kitchen Utensils with soap, safe utensil storage, and handwashing with soap) among intervention recipients. Several psychosocial factors differed significantly between the intervention and control groups. Mediation results showed that the intervention had a significant effect on these three targeted behaviors. For handwashing, feelings, others’ behavior in the household, and remembering; for washing kitchen Utensils, others’ behavior in the household and difficulty to get enough soap; for safe Utensils storage, others’ behavior in the village and remembering mediated the effect of the intervention on the targeted behaviors. The study demonstrated that targeting food hygiene behaviors with a theory-driven behavior change approach using psychosocial factors can improve the behavior of child caregivers in rural Malawi
