substituted naphthofurans and naphthopyrans were constructed at high temperature from allyl or propargyl naphthyl ethers via claisen rearrangement in moderate to good yields. also, substituted (trimethylsilyl)-naphthofurans were synthesized from the corresponding naphtofurans.

Most of spices are produced using traditional systems. In unsanitary conditions, spices can contain large numbers of pathogenic microbes such as bacteria, molds and yeasts. Some microorganisms are known as human pathogens, which need disinfection mechanisms that minimize their potential harms to active substances in spices. Use of contaminated spices in foods can significantly decrease the shel...

BACKGROUND/OBJECTIVES Despite successes recorded in combating iodine deficiency, more than 2 billion people are still at risk of iodine deficiency disorders. Rural landlocked and mountainous areas of developing countries are the hardest hit, hence the need to explore and advance novel strategies such as biofortification. SUBJECTS/METHODS We evaluated adoption, purchase, and consumption of iod...

Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety quality has focused on decontamination technologies required low-moisture foods. Cold plasma treatment been a promising novel technology in processing industry due to its advantages safety, efficiency, versatility, environmentally friendly nature. It sh...

Accurate estimation of food portion size is critical in dietary studies. Hands are potentially useful as portion size estimation aids; however, their accuracy has not been tested. The aim of the present study was to test the accuracy of a novel portion size estimation method using the width of the fingers as a 'ruler' to measure the dimensions of foods ('finger width method'), as well as fists ...

A few novel strains of lactic acid bacteria were isolated from local foods, such as traditional Japanese pickles, in Niigata. We attempted to apply these food fermentation create new plant-based foods.Latilactobacillus sakei UONUMA (UONUMA-1, UONUMA-2, and UONUMA-3) pickles snow caverns the Uonuma region Niigata have potential for use biopreservation. Additionally, able reform flavor koji amaza...

The investigative focus of this paper is the issue of non-use of PPE (personal protective equipment) in a trading company of chilled and frozen food products. To conduct the study we have used an ergonomic work analysis that allowed us to highlight important organizational aspects that contribute to the non-use of such equipment. In conclusion, there are suggestions for minimizing problems.

one of the main objectives of development policies in different countries is food security. extensive researches around the world specially during last decades show the role of nutrition in health, food security, increase of efficiency and economic development. considering that a healthy diet and having access to sufficient and healthy foods are the basic human rights, governments are obliged t...

background and objective: over the recent years, genetically modified food in varieties of corn, soybeans, canola and cotton have been introduced to the global market. this study reviews the health and nutritional value of genetically modified foods in the past two decades. results and conclusions: contrary to the present biotechnological claims, transgenic products did not prove to be so flawl...