Engaging food vendors as key stakeholders, along with students, health advocates, campus staff, and local food producers, can facilitate gradual improvements in healthy food offerings [61]. While the findings of this study may not be directly applicable to more diverse or informal food settings, ...
The compositions of free amino acids in salt-fermented fish products are summarized in Table2. The total contents of free amino acids ranged from 6815 to 10,223 mg/100 in fish sauce products such asnam-pla(Thailand),nuoc mam(Vietnam),patis(Philippines),bakasang(Indonesia),budu(Malaysia),ae...
Conclusions: Regulatory monitoring consists of monitoring activities conducted at the production level, at customs warehouses, and at retail stores by concerned regulatory authorities, and at the production level by producers themselves, as part of quality control and assurance efforts. Unless there are...
The addition of iodine—in the form of small amounts of iodide—in salt is mandatory in countries such as India and Bangladesh. However, in countries like the Philippines, local producers continue to manufacture non-iodized salt as they do not have the capacity to produce iodized salt. The m...
Osmoprotectants Osmoprotectants, commonly known as a compatible solute, traveled from producers to consumers. The osmotic adjustment of bacterial cells largely depends on various kinds of osmoprotectants required for bacterial cells for osmotic adjustment and thus cells can be protected against high ...