Assessment of bacteriological quality and Escherichia coli O157: H7 in ready-to-eat street foods
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DOI: 10.26656/fr.2017.5(2).480
Abstract: Ready-to-eat (RTE) street foods are usually prepared well in advance (4-8 hrs) before the sale. Owning to minimal cooking procedures, cross-contaminations, and abused holding temperature and time, there is a high probability for deteriorating microbiological… read more here.
Keywords: street; bacteriological quality; coli o157; rte street ... See more keywords
Sodium and Potassium Content of the Most Commonly Available Street Foods in Maputo, Mozambique
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DOI: 10.3390/foods11050688
Abstract: Street foods can contribute largely for dietary sodium intake of populations in developing countries. We aimed to assess the variability in sodium and potassium composition of the most commonly available homemade street foods in Maputo… read more here.
Keywords: potassium; street foods; sodium; sodium potassium ... See more keywords
The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project
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DOI: 10.3390/nu10010098
Abstract: This cross-sectional study is aimed at assessing sodium (Na) and potassium (K) content and the molar Na:K ratios of the most commonly available ready-to-eat street foods in Tajikistan and Kyrgyzstan. Four different samples of each… read more here.
Keywords: potassium; sodium potassium; potassium content; commonly available ... See more keywords