Displaying publications 1 - 20 of 1831 in total

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  1. Kontschán J
    Zootaxa, 2015;3915(1):272-8.
    PMID: 25662124 DOI: 10.11646/zootaxa.3915.2.6
    A new genus Trachyibana gen. nov. is described and illustrated on the basis of Trachyibana sarawakiensis sp. nov. from Malaysia. The new genus belongs to the family Trachyuropodidae, on the basis of its fringed internal malae, the T-shaped dorsal setae and the position of hypostomal setae h3 (lateral to h1-h2-h4). The new genus differs from the other trachyuropodid genera and species by its lemon-shaped idiosoma, the presence of deep opisthogastric ventral furrows, and the absence of strongly sclerotised dorsal structures. 
    Matched MeSH terms: Food Additives
  2. Wong LP, Alias H, Choy SH, Goh XT, Lee SC, Lim YAL, et al.
    Zoonoses Public Health, 2020 05;67(3):263-270.
    PMID: 31927794 DOI: 10.1111/zph.12681
    Malaysia is a non-endemic country for hepatitis E virus (HEV) infection. However, seroprevalence as high as 50% among samples of aboriginal people were reported over two decades ago. A total of 207 samples collected from seven aboriginal villages in rural settlements across two states in Malaysia were analysed for anti-HEV IgG and IgM by an enzyme-linked immunoassay. Following the detection of anti-HEV seroprevalence, we organized health outreach to inform and educate the community. Qualitative interviews were conducted with individuals tested positive for anti-HEV antibodies. Data derived from interviews and observations were used to investigate possible lifestyle behaviours associated with HEV infection. Anti-HEV IgG was detected in six samples (5.9%) from the village of Dusun Kubur. Qualitative inquiry and observation study revealed poor dietary and household hygiene, contaminated food and water, contact with animal faeces, unsanitary and domestic waste disposal, and wildlife reservoirs could be the contributing factors for transmission and acquisition of HEV infection. Investigation during health outreach is important to provide insights for future empirical research and implementation for improvement of lifestyle behaviours among the aborigines. Managing the risk of HEV infection in the aborigines may reduce the risk of HEV transmission to the local communities.
    Matched MeSH terms: Food Microbiology
  3. Siriboon T, Sutcharit C, Naggs F, Rowson B, Panha S
    Zookeys, 2014.
    PMID: 24843260 DOI: 10.3897/zookeys.401.7075
    Twelve new species of the streptaxid snail genus Discartemon Pfeiffer, 1856 are described from southern Thailand and western Malaysia, D. afthonodontia sp. n., D. circulus sp. n., D. deprima sp. n., D. discadentus sp. n., D. discamaximus sp. n., D. expandus sp. n., D. flavacandida sp. n., D. kotanensis sp. n., and D. megalostraka sp. n. from southern Thailand, as well as D. conicus sp. n., D. epipedis sp. n. and D. triancus sp. n. from western Malaysia. All 15 previously described species are revised and commented upon based on examined material. Streptaxis paradiscus Möllendorff, 1900 is considered a junior subjective synonym of the type species D. discus (Pfeiffer, 1853). Details of the genital anatomy of twelve species, and the radula and pallial system, are provided for the first time. An identification key is provided.
    Matched MeSH terms: Food
  4. Labadarios D, Walker AR, Blaauw R, Walker BF
    World Rev Nutr Diet, 1996;79:70-108.
    PMID: 9111811
    Matched MeSH terms: Food Habits*
  5. Khor GL, Tee ES, Kandiah M
    World Rev Nutr Diet, 1990;61:1-40.
    PMID: 2408252
    Matched MeSH terms: Food Supply*
  6. Pandiyan K, Tiwari R, Rana S, Arora A, Singh S, Saxena AK, et al.
    World J Microbiol Biotechnol, 2014 Jan;30(1):55-64.
    PMID: 23824667 DOI: 10.1007/s11274-013-1422-1
    The potential of Parthenium sp. as a feedstock for enzymatic saccharification was investigated by using chemical and biological pretreatment methods. Mainly chemical pretreatments (acid and alkali) were compared with biological pretreatment with lignolytic fungi Marasmiellus palmivorus PK-27. Structural and chemical changes as well as crystallinity of cellulose were examined through scanning electron microscopy, fourier transform infra red and X-ray diffraction analysis, respectively after pretreatment. Total reducing sugar released during enzymatic saccharification of pretreated substrates was also evaluated. Among the pretreatment methods, alkali (1% NaOH) treated substrate showed high recovery of acid perceptible polymerised lignin (7.53 ± 0.5 mg/g) and significantly higher amount of reducing sugar (513.1 ± 41.0 mg/gds) compared to uninoculated Parthenium (163.4 ± 21.2) after 48 h of hydrolysis. This is the first report of lignolytic enzyme production from M. palmivorus, prevalent in oil palm plantations in Malaysia and its application in biological delignification of Parthenium sp. Alkali (1% NaOH) treatment proves to be the suitable method of pretreatment for lignin recovery and enhanced yield of reducing sugar which may be used for bioethanol production from Parthenium sp.
    Matched MeSH terms: Food Handling/methods*
  7. Low KF, Chuenrangsikul K, Rijiravanich P, Surareungchai W, Chan YY
    World J Microbiol Biotechnol, 2012 Apr;28(4):1699-706.
    PMID: 22805952 DOI: 10.1007/s11274-011-0978-x
    A disposable horseradish peroxidase (HRP)-based electrochemical genosensor was developed for chronoamperometric detection of single-stranded asymmetric lolB gene PCR amplicon (118 bp in length) of the food-borne pathogen, Vibrio cholerae. A two-step sandwich-type hybridization strategy using two specific probes was employed for specific detection of the target single-stranded DNA (ssDNA). The analytical performances of the detection platform have been evaluated using a synthetic ssDNA (ST3) which was identical to the target single-stranded amplicon and a total of 19 bacterial strains. Under optimal condition, ST3 was calibrated with a dynamic range of 0.4883-15.6250 nM. By coupling asymmetric PCR amplification, the probe-based electrochemical genosensor was highly specific to the target organism (100% specificity) and able to detect as little as 0.85 ng/μl of V. cholerae genomic DNA.
    Matched MeSH terms: Food Microbiology*
  8. Todorov SD, Dioso CM, Liong MT, Nero LA, Khosravi-Darani K, Ivanova IV
    World J Microbiol Biotechnol, 2022 Nov 08;39(1):4.
    PMID: 36344843 DOI: 10.1007/s11274-022-03419-w
    Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures, enabling the production of fermented foods with distinct characteristics. Furthermore, some pediococci strains can produce bacteriocins and other antimicrobial metabolites (AMM), such as pediocins, which are increasingly being explored as bio-preservatives in various food matrices. Due to their versatility and inhibitory spectrum, pediococci bacteriocins and AMM are being extensively researched not only in the food industry, but also in veterinary and human medicine. Some of the pediococci were evaluated as potential probiotics with different beneficial areas of application associated with human and other animals' health. The main taxonomic characteristics of pediococci species are presented here, as well as and their potential roles and applications as starter cultures, as bio-preservatives and as probiotic candidates.
    Matched MeSH terms: Food Microbiology
  9. Jassim SA, Abdulamir AS, Abu Bakar F
    World J Microbiol Biotechnol, 2012 Jan;28(1):47-60.
    PMID: 22806779 DOI: 10.1007/s11274-011-0791-6
    To explore new approaches of phage-based bio-process of specifically pathogenic Escherichia coli bacteria in food products within a short period. One hundred and forty highly lytic designed coliphages were used. Escherichia coli naturally contaminated and Enterohemorrhagic Escherichia coli experimentally inoculated samples of lettuce, cabbage, meat, and egg were used. In addition, experimentally produced biofilms of E. coli were tested. A phage concentration of 10(3) PFU/ml was used for food products immersion, and for spraying of food products, 10(5) PFU/ml of a phage cocktail was used by applying a 20-s optimal dipping time in a phage cocktail. Food samples were cut into pieces and were either sprayed with or held in a bag immersed in lambda buffer containing a cocktail of 140 phages. Phage bio-processing was successful in eliminating completely E. coli in all processed samples after 48 h storage at 4°C. Partial elimination of E. coli was observed in earlier storage periods (7 and 18 h) at 24° and 37°C. Moreover, E. coli biofilms were reduced >3 log cycles upon using the current phage bio-processing. The use of a phage cocktail of 140 highly lytic designed phages proved highly effective in suppressing E. coli contaminating food products. Proper decontamination/prevention methods of pathogenic E. coli achieved in this study can replace the current chemically less effective decontamination methods.
    Matched MeSH terms: Food Contamination/prevention & control*; Food Handling/methods; Food Microbiology*
  10. Chua AS, Keeling PW
    World J Gastroenterol, 2006 May 07;12(17):2688-93.
    PMID: 16718754 DOI: 10.3748/wjg.v12.i17.2688
    Functional dyspepsia (FD) is a common disorder of yet uncertain etiology. Dyspeptic symptoms are usually meal related and suggest an association to gastrointestinal (GI) sensorimotor dysfunction. Cholecystokinin (CCK) is an established brain-gut peptide that plays an important regulatory role in gastrointestinal function. It inhibits gastric motility and emptying via a capsaicin sensitive vagal pathway. The effects on emptying are via its action on the proximal stomach and pylorus. CCK is also involved in the regulation of food intake. It is released in the gut in response to a meal and acts via vagal afferents to induce satiety. Furthermore CCK has also been shown to be involved in the pathogenesis of panic disorder, anxiety and pain. Other neurotransmitters such as serotonin and noradrenaline may be implicated with CCK in the coordination of GI activity. In addition, intravenous administration of CCK has been observed to reproduce the symptoms in FD and this effect can be blocked both by atropine and loxiglumide (CCK-A antagonist). It is possible that an altered response to CCK may be responsible for the commonly observed gastric sensorimotor dysfunction, which may then be associated with the genesis of dyspeptic symptoms.
    Matched MeSH terms: Food Hypersensitivity/physiopathology
  11. Qamaruz-Zaman N, Kun Y, Rosli RN
    Waste Manag, 2015 Jan;35:187-90.
    PMID: 25445259 DOI: 10.1016/j.wasman.2014.09.017
    Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.
    Matched MeSH terms: Food
  12. Lasekan A, Abu Bakar F, Hashim D
    Waste Manag, 2013 Mar;33(3):552-65.
    PMID: 22985619 DOI: 10.1016/j.wasman.2012.08.001
    By-products from different animal sources are currently being utilised for beneficial purposes. Chicken processing plants all over the world generate large amount of solid by-products in form of heads, legs, bones, viscera and feather. These wastes are often processed into livestock feed, fertilizers and pet foods or totally discarded. Inappropriate disposal of these wastes causes environmental pollution, diseases and loss of useful biological resources like protein, enzymes and lipids. Utilisation methods that make use of these biological components for producing value added products rather than the direct use of the actual waste material might be another viable option for dealing with these wastes. This line of thought has consequently led to researches on these wastes as sources of protein hydrolysates, enzymes and polyunsaturated fatty acids. Due to the multi-applications of protein hydrolysates in various branches of science and industry, and the large body of literature reporting the conversion of animal wastes to hydrolysates, a large section of this review was devoted to this subject. Thus, this review reports the known functional and bioactive properties of hydrolysates derived from chicken by-products as well their utilisation as source of peptone in microbiological media. Methods of producing these hydrolysates including their microbiological safety are discussed. Based on the few references available in the literature, the potential of some chicken by-product as sources of proteases and polyunsaturated fatty acids are pointed out along with some other future applications.
    Matched MeSH terms: Food-Processing Industry/methods*
  13. Qamaruz-Zaman N, Milke MW
    Waste Manag, 2012 Dec;32(12):2426-30.
    PMID: 22819598 DOI: 10.1016/j.wasman.2012.06.023
    Research was conducted to determine suitable chemical parameters as indicators of odor from decomposing food wastes. Prepared food scraps were stored in 18 l plastic buckets (2 kg wet weight each) at 20 °C and 8 °C to reproduce high and low temperature conditions. After 1, 3, 7, 10 and 14 days of storage, the odor from the buckets were marked to an intensity scale of 0 (no odor) to 5 (intense) and the corresponding leachate analyzed for volatile fatty acids, ammonia and total organic carbon. A linear relationship between odor intensity and the measured parameter indicates a suitable odor indicator. Odor intensified with longer storage period and warmer surroundings. The study found ammonia and isovaleric acid to be promising odor indicators. For this food waste mixture, offensive odors were emitted if the ammonia and isovaleric acid contents exceeded 360 mg/l and 940 mg/l, respectively.
    Matched MeSH terms: Food*
  14. Karim Ghani WA, Rusli IF, Biak DR, Idris A
    Waste Manag, 2013 May;33(5):1276-81.
    PMID: 23415709 DOI: 10.1016/j.wasman.2012.09.019
    Tremendous increases in biodegradable (food waste) generation significantly impact the local authorities, who are responsible to manage, treat and dispose of this waste. The process of separation of food waste at its generation source is identified as effective means in reducing the amount food waste sent to landfill and can be reused as feedstock to downstream treatment processes namely composting or anaerobic digestion. However, these efforts will only succeed with positive attitudes and highly participations rate by the public towards the scheme. Thus, the social survey (using questionnaires) to analyse public's view and influencing factors towards participation in source separation of food waste in households based on the theory of planned behaviour technique (TPB) was performed in June and July 2011 among selected staff in Universiti Putra Malaysia, Serdang, Selangor. The survey demonstrates that the public has positive intention in participating provided the opportunities, facilities and knowledge on waste separation at source are adequately prepared by the respective local authorities. Furthermore, good moral values and situational factors such as storage convenience and collection times are also encouraged public's involvement and consequently, the participations rate. The findings from this study may provide useful indicator to the waste management authorities in Malaysia in identifying mechanisms for future development and implementation of food waste source separation activities in household programmes and communication campaign which advocate the use of these programmes.
    Matched MeSH terms: Food*
  15. Papargyropoulou E, Wright N, Lozano R, Steinberger J, Padfield R, Ujang Z
    Waste Manag, 2016 Mar;49:326-336.
    PMID: 26803473 DOI: 10.1016/j.wasman.2016.01.017
    Food waste has significant detrimental economic, environmental and social impacts. The magnitude and complexity of the global food waste problem has brought it to the forefront of the environmental agenda; however, there has been little research on the patterns and drivers of food waste generation, especially outside the household. This is partially due to weaknesses in the methodological approaches used to understand such a complex problem. This paper proposes a novel conceptual framework to identify and explain the patterns and drivers of food waste generation in the hospitality sector, with the aim of identifying food waste prevention measures. This conceptual framework integrates data collection and analysis methods from ethnography and grounded theory, complemented with concepts and tools from industrial ecology for the analysis of quantitative data. A case study of food waste generation at a hotel restaurant in Malaysia is used as an example to illustrate how this conceptual framework can be applied. The conceptual framework links the biophysical and economic flows of food provisioning and waste generation, with the social and cultural practices associated with food preparation and consumption. The case study demonstrates that food waste is intrinsically linked to the way we provision and consume food, the material and socio-cultural context of food consumption and food waste generation. Food provisioning, food consumption and food waste generation should be studied together in order to fully understand how, where and most importantly why food waste is generated. This understanding will then enable to draw detailed, case specific food waste prevention plans addressing the material and socio-economic aspects of food waste generation.
    Matched MeSH terms: Food
  16. Hafid HS, Nor 'Aini AR, Mokhtar MN, Talib AT, Baharuddin AS, Umi Kalsom MS
    Waste Manag, 2017 Sep;67:95-105.
    PMID: 28527863 DOI: 10.1016/j.wasman.2017.05.017
    In Malaysia, the amount of food waste produced is estimated at approximately 70% of total municipal solid waste generated and characterised by high amount of carbohydrate polymers such as starch, cellulose, and sugars. Considering the beneficial organic fraction contained, its utilization as an alternative substrate specifically for bioethanol production has receiving more attention. However, the sustainable production of bioethanol from food waste is linked to the efficient pretreatment needed for higher production of fermentable sugar prior to fermentation. In this work, a modified sequential acid-enzymatic hydrolysis process has been developed to produce high concentration of fermentable sugars; glucose, sucrose, fructose and maltose. The process started with hydrothermal and dilute acid pretreatment by hydrochloric acid (HCl) and sulphuric acid (H2SO4) which aim to degrade larger molecules of polysaccharide before accessible for further steps of enzymatic hydrolysis by glucoamylase. A kinetic model is proposed to perform an optimal hydrolysis for obtaining high fermentable sugars. The results suggested that a significant increase in fermentable sugar production (2.04-folds) with conversion efficiency of 86.8% was observed via sequential acid-enzymatic pretreatment as compared to dilute acid pretreatment (∼42.4% conversion efficiency). The bioethanol production by Saccharomyces cerevisiae utilizing fermentable sugar obtained shows ethanol yield of 0.42g/g with conversion efficiency of 85.38% based on the theoretical yield was achieved. The finding indicates that food waste can be considered as a promising substrate for bioethanol production.
    Matched MeSH terms: Food*
  17. Su H, Kanchanatip E, Wang D, Zheng R, Huang Z, Chen Y, et al.
    Waste Manag, 2020 Feb 01;102:520-527.
    PMID: 31765972 DOI: 10.1016/j.wasman.2019.11.018
    In China, waste sorting practice is not strictly followed, plastics, especially food packaging, are commonly mixed in food waste. Supercritical water gasification (SCWG) of unsorted food waste was conducted in this study, using model unsorted food waste by mixture of pure food waste and plastic. Different operating parameters including reaction temperature, residence time, and feedstock concentration were investigated. Moreover, the effect of three representative food additives namely NaCl, NaHCO3 and Na2CO3 were tested in this work. Finally, comparative analysis about SCWG of unsorted food waste, pure food waste, and plastic was studied. It was found that higher reaction temperature, longer residence time and lower feedstock concentration were advantageous for SCWG of unsorted food waste. Within the range of operating parameters in this study, when the feedstock concentration was 5 wt%, the highest H2 yield (7.69 mol/kg), H2 selectivity (82.11%), total gas yield (17.05 mol/kg), and efficiencies of SCWG (cold gas efficiency, gasification efficiency, carbon gasification efficiency, and hydrogen gasification efficiency) were obtained at 480 °C for 75 min. Also, the addition of food additives with Na+ promoted the SCWG of unsorted food waste. The Na2CO3 showed the best catalytic performance on enhancement of H2 and syngas production. This research demonstrated the positive effect of waste sorting on the SCWG of food waste, and provided novel results and information that help to overcome the problems in the process of food waste treatment and accelerate the industrial application of SCWG technology in the future.
    Matched MeSH terms: Food
  18. Kasavan S, Mohamed AF, Abdul Halim S
    Waste Manag, 2019 May 15;91:72-79.
    PMID: 31203944 DOI: 10.1016/j.wasman.2019.04.055
    Food waste (FW) generation from hotel operations have a significant negative impact on the environment, society and economy. Hence, the urgent need to introduce sustainable food management to reduce both FW and operational costs in hotels. The aim of this paper is to identify the drivers of FW generation and barriers to sustainable food waste management (SFWM) in island based hotels. The data were collected using in-depth interview coupled with the observations conducted at 23 selected hoteliers in Langkawi Island, Malaysia. Based on the analysis, using qualitative content analysis (QCA), eight FW drivers were identified and the drivers were classified into three categories of factors, mainly internal, external and intermediate influence. There are four FW drivers identified as internal factors that influenced the implementation of food waste management namely (1) poor hotel management and policies, (2) lack of skills in food preparation, (3) lack of facilities and FW technology and (4) non-implementation of waste audit and waste separation. For external factors, there are two FW drivers, including (5) unsustainable food consumption patterns of the customers and (6) risk of food ingredients spoilage. As for intermediate factors, two FW drivers were identified, which are (7) ineffective communication and (8) inadequate education and awareness. Findings from this study contribute towards a better understanding on the complexity of FW issues, particularly for island-based hotel sector. It was also suggested that a holistic approach with multi-stakeholders is crucial to reduce food wastage towards achieving SFWM.
    Matched MeSH terms: Food
  19. Talha NS, Sulaiman S
    Waste Manag, 2018 Aug;78:929-937.
    PMID: 32559988 DOI: 10.1016/j.wasman.2018.07.015
    In this study, solid coconut waste and CaO/PVA was used as raw material and catalyst respectively to produce biodiesel through in situ transesterification. Both, raw material and catalyst were packed in a packed bed reactor. The reaction was fixed for 3 h and the mixing was kept constant at 350 rpm. The highest biodiesel yield of 95% was obtained at reaction temperature of 61 °C with catalyst loading (CaO/PVA) of 2.29 wt% and methanol to solid ratio of 12:1. CaO-waste derived catalyst has been successfully proven to be utilized as heterogeneous base catalyst for the production of biodiesel from solid coconut waste.
    Matched MeSH terms: Food Hypersensitivity
  20. Maalouf A, Agamuthu P
    Waste Manag Res, 2023 Sep;41(9):1420-1434.
    PMID: 37125680 DOI: 10.1177/0734242X231160099
    This review provides the history and current paradigms of waste management (WM) practices in developing nations during the last five decades. It explores the evolution of the challenges, complexities, and trends during this period. This paper, for the first time, presents an estimation of the amount of municipal solid waste (MSW) generated in developing nations in the last five decades based on the material flow analysis approach. Overall, the amount of MSW in developing countries has increased from about 0.64 billion Mt in 1970 to 2 billion Mt in 2019. This review demonstrates the importance of finding new WM approaches in developing nations in the context of formulating policies, strategies, and highlights the major trends that re-define WM in developing countries. It also aims to present the holistic changes in technology, economic and environmental feasibility aspects to attain an integrated sustainable WM system in developing countries. Specific focus on open-burning, open-dumping, informal recycling, food waste, plastic pollution, and waste collection with reference to Sustainable Development Goals are explained. Drivers for the way forward including circular economy are investigated.
    Matched MeSH terms: Food
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