3,131 research outputs found
Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed
No full textCitation: 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
Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
No full textThis research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical were examined. A highly trained descriptive panel used a recently published lexicon for smoky aroma and flavor and found that smoked aroma compounds have many different attributes that make up smokiness. Musty/dusty, musty/earthy, pungent, acid, smoky, woody, burnt, ashy, cedar, creosote or petroleum-like collectively imparted smoked aroma. Most of the phenolic compounds were described as having smoky characteristics at low concentrations, generally at 1 and 10 ppm, except 3,4-dimethylphenol at 5000 ppm. 2,6-Dimethylphenol was not associated with smoky characteristics. This research is the first to evaluate a set of phenolic compounds for their sensory characteristics using a professionally developed set of sensory attributes
Motivations for Food Consumption during Specific Eating Occasions in Turkey
No full textCitation: Chambers, D., Phan, U. T. X., Chanadang, S., Maughan, C., Sanchez, K., Di Donfrancesco, B., . . . Esen, E. (2016). Motivations for Food Consumption during Specific Eating Occasions in Turkey. Foods, 5(2), 14. doi:10.3390/foods5020039Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different eating occasions in a typical diet of the Turkish people. A convenience sample of 141 respondents from seven different geographical regions in Turkey completed an online survey questionnaire that included questions about demographic information and details about their latest eating occasion. Respondents reported all of their motivations for choosing each food/beverage item reported for that specific eating occasion. Results indicated that different motivations played different roles in food choices of people in Turkey. Liking was a key characteristic for all eating occasions, but key natural concerns were even more important at breakfast, and need and hunger were more important for a mid-afternoon snack. Lunch involved additional motivations such as Sociability, Variety Seeking, and Social Norms. In addition to Liking, choices of different food groups were also driven by other motivations such as Habits, Convenience, Need and Hunger, Natural Concerns, and Health. This study helped better understand the current dietary patterns of Turkish people as well as the motives underlying their choices of foods and beverages for different meals and snacks. These findings could be useful for dietary campaigns that aim to improve eating behaviors in Turkey
Qaisra Shahraz in Interview with Claire Chambers
No full textQaisra Shahraz is a popular and acclaimed Pakistan-born and Manchester-resident screenwriter, educationalist, novelist and short story author. She was recently recognised as number 1 out of the 50 most influential women in Manchester. Last year she won the National Diversity “Lifetime Achiever” Award for services to literature, education, women’s rights and interfaith relationships. She is a Fellow of the Royal Society of Arts, and advisor to Asia Pacific Writers & Translators partnerships. Her novels have been translated into many languages including Mandarin. In this interview, Claire Chambers discusses her new short story collection The Concubine and the Slave-Catcher in detail with Shahraz, as well as asking her to give readers a preview of her current work
Holding chambers (spacers) versus nebulisers for beta-agonist treatment of acute asthma
No full textBackground
In acute asthma inhaled beta₂-agonists are often administered by nebuliser to relieve bronchospasm, but some have argued that metered-dose inhalers with a holding chamber (spacer) can be equally effective. Nebulisers require a power source and need regular maintenance, and are more expensive in the community setting.
Objectives
To assess the effects of holding chambers (spacers) compared to nebulisers for the delivery of beta₂-agonists for acute asthma.
Search methods
We searched the Cochrane Airways Group Trial Register and reference lists of articles. We contacted the authors of studies to identify additional trials. Date of last search: February 2013.
Selection criteria
Randomised trials in adults and children (from two years of age) with asthma, where spacer beta₂-agonist delivery was compared with wet nebulisation.
Data collection and analysis
Two review authors independently applied study inclusion criteria (one review author for the first version of the review), extracted the data and assessed risks of bias. Missing data were obtained from the authors or estimated. Results are reported with 95% confidence intervals (CIs).
Main results
This review includes a total of 1897 children and 729 adults in 39 trials. Thirty-three trials were conducted in the emergency room and equivalent community settings, and six trials were on inpatients with acute asthma (207 children and 28 adults). The method of delivery of beta₂-agonist did not show a significant difference in hospital admission rates. In adults, the risk ratio (RR) of admission for spacer versus nebuliser was 0.94 (95% CI 0.61 to 1.43). The risk ratio for children was 0.71 (95% CI 0.47 to 1.08, moderate quality evidence). In children, length of stay in the emergency department was significantly shorter when the spacer was used. The mean duration in the emergency department for children given nebulised treatment was 103 minutes, and for children given treatment via spacers 33 minutes less (95% CI -43 to -24 minutes, moderate quality evidence). Length of stay in the emergency department for adults was similar for the two delivery methods. Peak flow and forced expiratory volume were also similar for the two delivery methods. Pulse rate was lower for spacer in children, mean difference -5% baseline (95% CI -8% to -2%, moderate quality evidence), as was the risk of developing tremor (RR 0.64; 95% CI 0.44 to 0.95, moderate quality evidence).
Authors' conclusions
Nebuliser delivery produced outcomes that were not significantly better than metered-dose inhalers delivered by spacer in adults or children, in trials where treatments were repeated and titrated to the response of the participant. Spacers may have some advantages compared to nebulisers for children with acute asthma
Letter From William Bell Scott to Mr Chambers
No full textabstract: Concerning Scott's thanks, his writings about his own works, and a manuscript of "The Nightingale Unheard."Seller's Description: Reads "A.L.S. from Author to Mr. Chambers explaining how busy he is... The sonnet is printed in the book. Fredeman: 56.7 £87.50"Handwritten Note: Unknown handwriting at top right reads "June 1st 1877."Publication Details: "The Nightingale Unheard" published in "Poems" by William Bell Scott.Creation Date Details: Undated range is the author's lifespan.Provenance: Removed from:
Poems / by William Bell Scott. Ballads, studies from nature, sonnets, etc. / illustrated by seventeen etchings by the author and L. Alma Tadema. Publisher London : Longmans, Green, 1875. CALL #
HAYDEN SPECIAL COLL SPEC PRB-13
The Seven Chambers of Prince Prospero
No full textThe Seven Chambers of Prince Prospero is a multi-movement programmatic work inspired by Edgar Allen Poe’s The Masque of the Red Death. In Poe’s short story, Prince Prospero throws a lavish masquerade within his castle while the world outside suffers a deadly plague referred to as the “Red Death.” In Prospero’s castle exist seven peculiar chambers, each one a different color, in which partygoers mingle and celebrate life in the face of death. In this piece, each of the seven rooms are depicted with short character pieces, concluding with a musical interpretation of the dramatic narrative described in Poe’s short story
Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
No full textFoodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%–29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries
Letter from M.L.A. Tom Chambers
No full textLetter from Tom Chambers (M.L.A. for Edmonton Calder Constituency) to Mr. John Birzgalis describing a monitary award of $1,000.00 from Horst A. Schmidt, Miniter of Culture toward's the Edmonton Latvian Society's Imanta.1.0 Imanta, 1.1.1 Histor of Imanta in Albert
Beverages: A Requirement for Life and an Opportunity to Impact the Way We Live It
No full textCitation: Iv, C., & Edgar. (2014). Beverages: A Requirement for Life and an Opportunity to Impact the Way We Live It. Beverages, 1(1), 1–2. https://doi.org/10.3390/beverages1010001Imagine a product that is used everyday by everyone around the world. In fact, imagine a product that must be used multiple times a day by everyone. That product is a beverage. Without beverages we cannot live. Many health practitioners recommend that adults consume approximately 2 liters of liquid daily and most of that consumption comes from beverages. Those beverages range from water to alcoholic beverages, soft drinks to coffee, tea to juice, and milk to so-called energy drinks or functional beverages. This enormous variety and consumption of beverages provides an unlimited opportunity to study product development and manufacturing, human consumption behavior, physical health and happiness, sensory impacts, public policy and a host of other important topics.[...
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