High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry.

The aim of this study was to use the malt bagasse by-product for developing high-dietary fibers cereal bars. Three formulations were tested and contained 0% (control), 19% and 24% of malt bagasse. The bars with malt bagasse were rich in dietary fiber and protein, with 6.

Microbiological, thermal and mechanical performance of cellulose acetate films with geranyl acetate.

The present work concerns to investigate the microbiological, thermal and mechanical behavior of cellulose acetate films obtained with addition of 0.5 % (v/v) and 1.0 % (v/v) of geranyl acetate by the casting technique.

Study of phenol biodegradation in different agitation systems and fixed bed column: experimental, mathematical modeling, and numerical simulation.

Phenol degradation was studied in two different agitation systems in a batc h reactor (mechanical agitation and orbital agitation) and the support of the most efficient system was used for fixed bed bioreactor studies. The support used was coconut shell charcoal. The results showed that the mechanical agitation bioreactor was more effective in phenol removal, due to the amount of biomass adhered to the support (8.

Evaluation of the efficacy of personal protective equipment against occupational exposure to cold.

Background: The temperature of climate controlled areas in the food industry varies from -35°C to 12°C to ensure the quality of food. However, this temperature range might be harmful to the health of workers.

Objective: To analyze parameters related to occupational exposure to cold risks to calculate clothing insulation indices and establish the efficacy of personal protective equipment (PPE).

Microencapsulation of garlic oil by β‑cyclodextrin as a thermal protection method for antibacterial action.

The present study investigated the encapsulation process of garlic oil in β‑cyclodextrin (βCD) and the antibacterial properties of the βCD-garlic oil complex against Escherichia coli and Staphylococcus aureus. The encapsulation method increased the thermal stability of garlic oil with a formation constant (Kc) value of 253.78 L·mol for of the βCD-garlic oil complex, which confirmed the success of the encapsulation process.