Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world made up of diverse societies consist wide range individuals from different ethnic and cultural backgrounds associated with food choices preferences. Functional resemble traditional but have been designed tailored to confer physiological go beyond thei...

Practical application of new methods of а plant genome transformation resulted in the need for strict regulation of the safety assessment process of genetically modified organisms of plant origin, intended for use in food. The devise of Genetically Modified Organisms (GMO) of plant origin safety assessment system, which is currently valid in the Russian Federation, was initiated in 19951996. No...

The aim of this work was to study the infrared (IR) drying of food products. In present article the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property are investigated. During research different food materials were used: apple, carrot and potato. In the article a simultaneous heat and mass transfer model ...

The objective of this review is to examine the available safety/toxicity literature on preservatives like olive polyphenols, microbial fermented tea, essential oil, parabens, and the micro organisms. Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated by fermentation process with tea leaves a...

Foreign body ingestion is a common condition, especially among children who represent 80% of these emergencies. The most frequently ingested foreign bodies in children are coins, toys, magnets and batteries. Most foreign body ingestions in adults occur while eating, leading to either bone or meat bolus impaction. Flexible endoscopy is the therapeutic method of choice for relieving food impactio...

5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. The current study covered 70 samples taken from domestically produced foods and drinks available on the Iranian markets (including honey, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, UHT milk, instant coffee and jelly powder). HMF levels were determined using ...