Improving food safety compliance of potential employees through a novel model of knowledge, attitude, commitment, and practice.

The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling.

Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours.

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated.

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.

Celiac disease (CD) is an immunological mediated disorder that occurs to genetically susceptible individuals who suffer from gluten consumption. Therefore, the most effective treatment of CD is a life-long gluten-free diet. This study aimed to produce a nutritious gluten-free cinnamon roll, where resistant starch and lupine flour were used instead of wheat flour, in addition to 10% flaxseed flour and a fixed amount of hydrocolloid (1% xanthan gum).

Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad.

The objective of the current study was to evaluate the antimicrobial action of different concentrations of acetic (0.3% and 0.4%) or citric (1% and 1.

Pasta quality as impacted by the type of flour and starch and the level of egg addition.

Unlabelled: This study investigated the effects of substituting wheat flour with fractions of different starch types and egg levels on pasta quality. First order mixture response surface model was used where the effects of various starch types and egg levels on pasta quality were evaluated. Coefficients of estimation were determined and fractional contribution of wheat, starch type and egg levels were evaluated.