September 2014

Safety evaluation for multispecies probiotics in a 28-day feeding study in Sprague-Dawley rats

This experiment evaluated the 28-day feeding study in rats after they were continuously fed with multi-species probiotics dosages in the low-dosage, medium-dosage, and high-dosage groups: 2,000 mg/kg body weight (B.W.), 4,000 mg/kg B.W., and 6,000 mg/kg B.W., respectively, for 28 days as a reference for the safety of its repeated usage. Each group consisted of 10 male and 10 female Sprague-Dawley (SD) rats and the test...

Author(s): Chun-Chih Huang, Mun-Kit Nam, Yueh-Ting Tsai and Cheng-Chih Tsai

September 2014

Lead and cadmium residue determination in spices available in Tripoli City markets (Libya)

In recent years, there has been a growing interest in monitoring heavy metal contamination in food products. Spices can improve the taste of food and can also be a source of many bioactive compounds but can unfortunately, also be contaminated with dangerous materials, potentially heavy metals. This study was conducted to investigate lead (Pb) and cadmium (Cd) contamination in selected spices commonly consumed in Libya...

Author(s): Mohamed Ziyaina, Ahlam Rajab, Khadija Alkhweldi, Wafia Algami, Omer Al-Toumi and Barbara Rasco

September 2014

Replacement of bakery shortening with rice bran oil in the preparation of muffins

Studies were carried out to replace bakery shortening with refined rice bran oil in the preparation of muffins. Physico-chemical properties of bakery shortening and rice bran oil were studied. Rice bran oil was found to have a higher content of the essential fatty acid linoleic acid (34.98%) as compared to that of bakery shortening (5.14%). Chemical composition of wheat flour used was also studied. Muffin samples were...

Author(s): Kaur, A, Vishaldeep Jassal and Bhise, S. R.