Editorial: Limb Preservation: Past and Present

Preservation: past, present and future.

Foods deteriorate in quality due to a wide range of reactions including some that are physical, some that are chemical, some enzymic and some microbiological. The various forms of spoilage and food poisoning caused by micro-organisms are preventable to a large degree by a number of preservation techniques, most of which act by preventing or slowing microbial growth. These include freezing, chil...

editorial: iranian ophthalmology - past and present

november arrives and as each year the iranian congress of ophthalmology organized by the iranian society of ophthalmology, a national and very popular re::::union:::: of the iranian ophthalmologists and some colleagues from the surrounding countries. this year a new congress center (aboreyhan international conference center, shahid beheshti university) at north of tehran has been chosen for thi...

Preservation and fermentation: past, present and future.

Preservation of food and beverages resulting from fermentation has been an effective form of extending the shelf-life of foods for millennia. Traditionally, foods were preserved through naturally occurring fermentations, however, modern large scale production generally now exploits the use of defined strain starter systems to ensure consistency and quality in the final product. This review will...

Editorial: Phage Therapy: Past, Present and Future

Mizaj past, present and future

Temperament (Mizaj), as an individual factor, has great importance in traditional medicine and its use in diagnosis and treatment of diseases, as well as the individual lifestyle is very common. Since medicine moves toward Personalized Medicine, the root of individual differences will find its position in different aspects of medicine in early future. In traditional medicine, temperament is ...