Search Results - "RTÉ"

Solving Radiative Transfer Equation (RTE) in Time-Dependent Mode by Ow Shen, Wah, Joe, Wong, Tan Ching, Seong

“…This paper covers the analytical approach in solving time-dependent radiative transfer equation (RTE) for one-dimensional (1D) slab geometry. As light passing through a turbid medium, photons exhibit two main processes that are: absorption and scattering. …”
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Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties by Siti Hajar Ariffin, Gkatzionis, Konstantinos, Bakalis, Serafim

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Effect of compression on mechanical properties of ready-to-eat (RTE) spinach varieties by Ariffin, Siti Hajar, Gkatzionis, Konstantinos, Bakalis, Serafim

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Assessing Staphylococcus aureus in ready to eat (RTE) food and risk assessment of food premises in Putrajaya by Abd Wahab, Shafizi, Mohamad Salleh, Mohammad Ridzuan, Anyi, Ubong, New, Chia Yeung, Othman, Mohhiddin, Toh, Poh See, Chai, Lay Ching, Radu, Son

“…This cross sectional study was conducted to determine of the presence of S. aureus in ready-to-eat (RTE) food, food premise sanitation level and the relationship between S. aureus presence in RTE food and the sanitation levels of food premises in the locality of the study. …”
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Presence of Bacillus cereus s.l. from ready-to-eat cereals (RTE) products in Sarawak by Bilung, Lesley Maurice, Linang, Velnetti, Noaman, Yousr Abdulhadi, Apun, Kasing, Lihan, Samuel

“…Our findings suggested that it is important for the public to be aware of the safety of RTE cereals consumption, as it is possible that B. cereus s.l. may be present in high count number and pose hazardous health effects to the consumers.…”
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Real time optimization of chemical processes by Chaudhary, Muhammad Nadeem Rafique

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Converting durian-based traditional dessert into ready-to-eat durian stick through sausage technology application by Mohamed Razali, Siti Nurumairah, Hamzah, Muhammad Hazwan, Che Man, Hasfalina, Mohd Nor, Mohd Zuhair

“…For the RTE durian stick, where the RTE durian stick was satisfactory to the panellists, the overall acceptability showed a score of 74%. …”
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Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste by Chan, M. T., Mahmud @ Ab Rashid, Nor Khaizura, Mahyudin, Nor Ainy, Jamaludin, Nazzatush Shimar, Mohd Khairul, Nurul Shafiqa Atikah, Yahya, Ummul Izzatul Izzah

“…Ready-to-eat (RTE) chilli shrimp paste has a short shelf life; thus, chemical additives are usually added to extend it. …”
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Rodents density at food premises in Kajang Selangor / Mohd Asrul Ahmad by Ahmad, Mohd Asrul

“…The study involved Ready to Eat (RTE) food premises at commercial area. The total of RTE food premises involved in this study (n=20). …”
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Assessing Staphylococcus aureus in ready-to-eat food and sanitation level of food premises in Putrajaya, Malaysia by Abdul Wahab, Shafizi

“…Analyzed also show RTE food cooked detected S. aureus by 50 (45%) of the samples compared to RTE food that is still raw with the number 56 (55%). …”
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Ready-to-eat food consumption practices, food safety knowledge and relation to gender and education level of consumers in Kuala Lumpur, Malaysia by A.c.s., Anusha, R., Tunung, C., Kavita, A., Ribka

“…The results showed that the biggest motivation for consumers in purchasing RTE foods was convenience (47.3%). 40.7% of respondents purchase RTE foods more than twice a week, and 36.8% of respondents consumed RTE food at restaurants and cafes. …”
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Consumption practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur, Malaysia by R. S., Basurra, Robin, Tunung, C., Kavita, Alan, Ribka, M., Chandrika, Anyi, Ubong

“…The results showed that majority of the respondents (52%) consumed RTE food two to four times a week, and most of them (44%) consumed RTE food during lunch. …”
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Consumers' consumption practices of ready-to-eat foods and food safety knowledge by Robin, Tunung, Simmons, Anusha Alan Christopher, Chirara, Kavita

“…Based on the results, the biggest motivator for consumers to purchase RTE foods was convenience (47.3%). Most respondents (40.7%) consume RTE foods more than twice a week, and purchased RTE food at restaurants and cafes (36.8%). …”
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Microbial risks associated with ready-to-eat foods / Lee Hui Key by Lee , Hui Key

“…Numerous reported food poisoning incidents due to microbiological contamination in ready-to-eat (RTE) foods in Malaysia were related to academic institutions. …”
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Isolation and characterization of Listeria Monocytogenes from ready-to-eat food / Hossein Jamali by Jamali, Hossein

“…Listeria monocytogenes (L. monocytogenes) is an important cause of listeriosis, a common foodborne disease of public health importance. Ready-to-eat (RTE) foods are known as a potential source of listeriosis. …”
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Isolation and Identification of Bacillus cereus s.l. From Ready-to-eat Cereals by Loo, Chia Hui

“…Bacillus cereus is a soil inhabitant gram positive bacterium, but can also be found in raw or cooked starchy foods, such as the highly-processed ready-to-eat (RTE) foods. In this study, Bacillus cereus s.l. was isolated from RTE cereals and identified using biochemical tests. …”
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Effect of sago and tapioca starches on the physicochemical and textural properties of expanded rice product coloured with red beetroot (Beta vulgaris) powder by Abdul Alam, N. A., Karim, Roselina, Syed Muhammad, Sharifah Kharidah

“…The WAI of RSE, however, did not differ significantly from that of RTE. The hardness (18.37 kg) and crispness (126.55 kg.sec) of the control extrudate were higher than that of the RSE (16.97 kg, 110.07 kg.sec) and RTE (14.84 kg, 92.77 kg.sec). …”
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Microbiological risk assessment of microwave heating on ready-to-eat foods by New, Chia Yeung

“…However, the risk assessment model estimated probable foodborne illness cases for RTE food microwave heated less than 90 seconds for S. …”
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The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers by Coorey, Ranil, Ng, D., Jayamanne, V., Buys, E., Munyard, S., Mousley, C., Njage, P., Dykes, Gary

“…In recent decades, the demand for ready-to-eat (RTE) food items prepared by the food catering sector has increased together with the value of cook-serve, cook-chill, and cook-freeze food products. …”
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Essays in development and education economics by Vinod, Athira

“…Post-RTE, a significant increase was observed in disadvantaged children attending private schools. …”
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