IOSR-JESTFT   Volume-10 ~ Issue-5 ~ May 2016

Abstract: Scope of my study is to attribute the right responsibility to thiocyanates which are present in this corrupted aerosol, that is the polluted atmosphere in our European industrialised countries, victims of Global Warming, have with regards to Human Health, depending on the heat and humidity, trying to explain the concern using the Eötvös' rule.

KeyWords: Thiocyanates, Global Warming, Eötvös' rule.

[1]. Pearce EN, Braverman LE: Environmental pollutants and the thyroid.
[2]. Best Pract Res Clin Endocrinol Metab.; 2009;23(6):801-13.
[3]. Brauer VF, Below H, Kramer A, Führer D, Paschke R; The role of thiocyanate in the etiology of goiter in an industrial metropolitan area. Eur J Endocrinol. 2006 Feb;154(2):229-35.
[4]. Demkowska I, Polkowska Ż, Kiełbratowska B, Namieśnik J, Application of ion chromatography for the determination of inorganic ions, especially thiocyanates, in human semen samples as biomarkers of environmental tobacco smoke exposure.J Anal Toxicol. 2010 Nov;34(9):533-8.

Abstract: Instant Foods" play an important role in everyone's day-to-day life. The very term 'instant food' means simple, fast and convenient food which is easy and fast to prepare besides being hygienic, free from microbial contamination and also convenient to eat. Instant foods have become popular with time because of less cost, time and energy saving, convenience in preparation and consumption in the busy and hectic life. It was a boon for working people who were able to save time, energy and money.........

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[2]. Speck, M. L. 1975.Compendium of Methods for the Microbiological Examination Of Foods. Washington: American Public Health Association.
[3]. Bhosale and Arya. Drying Of Fruits and Vegetables: Retention of Nutritional/Functional Quality. Drying Technol.2006; 24:428–432.
[4]. Hanagi and Deepa, Effect of Drying Conditions on the Quality of Dehydrated Selected Vegetables. J Food Sci Tech. 2006; 43:579–582.

Abstract: Information on wetland function in waste water treatment is very important as the information can be used to remove undesirable qualities of water. The objective of the study was to determine the levels of physico-chemical parameters in the waste water before and after passing through the Tibia wetland. Four sampling sites were selected which are Limuru Water and Sewerage Company inlet, Bata Shoes Company inlet, inside the wetland and the wetland outlet. Water samples were collected twice every week for a period of four months (November 2012 to February 2013).......

Keywords: Physico-chemical parameters, Tibia wetland, Waste Water, Wetland.

[1] APHA (2005). Standard methods for the Examination of water and waste water. 20th Ed. America Public Health Association, Washington DC, USA.
[2] Bastviken, S. K., (2006). Nitrogen removal in treatment wetlands-factors influencing spatial and temporal variations, PhD thesis, Linkoping University, Sweden.
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Abstract: Lactic acid bacteria (LAB) are known as flavor producer microorganisms. This characteristic could be utilized to produce a fermented chili mash that has unique odour profile. The purpose of this work was to screen flavor producer LAB isolated from local foods to be used as bacterial culture in chili mash. Two sources of LAB starter, autochthonous (isolated from two months pre-fermented chili mash) and allochthonous (isolated from raw milk and home-made yoghurt) were evaluated.......

Keywords: Fermented chili, lactic acid bacteria, odour profile, Lactobacillus plantarum, Pediococcus pentosus

[1]. Aamir, M., Ovissipour, M., Sablani, S.S. and Rasco, B. 2013. Predicting the quality of pasteurized vegetables using kinetic models: AReview. International Journal of Food Science 2013:29.
[2]. Andreja, L.P., Jasna, B., Blaženka, K., Ksenija U., Marijana B. & S. Jagoda. 2012. Characterization and application of autochthonous starter cuture for fresh cheese production. Food Technological Biotechnology 50:141-151.
[3]. Asma, H., E., Zaiton, H., Ahmed, M., B. and Khaled M., A., H., 2013. Antifungal activity of Lactobacillus plantarum LAB-C5 and LAB-G7 isolated from Malaysian fruits. Acta Biologica Malaysiana 2:22-30.
[4]. Carmen, L.N., Lavinia, C.B., Iuliana, M., Magda, G.B. & Daniela, A. 2011. Fermentation of red pepper juice using probiotic bacteria. Nicolecu 2: 194-200. CRC Press, Bocan Raton, Florida., Pp. 387.