Background & Aim: The major aim of this study was to determine the antibacterial activity of the essential oils from five medicinal plants. Experimental: The hydro-distillation essential oils from five plant species, including Satureja bachtiarica, Zataria multiflora, Thymus daenensis, Thymus carmanicus, and Ziziphora tenuior (Lamiaceae) which are e...

Food preservation is enhancing shelf-life and food quality to eliminate food-related illness and product spoilage, especially by the use of food additives.The growing consumer demand for effective preservation of food without altering its nutritional quality and free of potential health risks andto find an attractive and alternative approach to chemical preservatives, have stimulated research i...

the results of researches in the field of the using x-ray in all over the world have been successful. the main subject which needs more investigation and have been allocated part of the researches in most of the atomic research institutes, is the research about possible harms of irradiated food for human beings, base on the researches, using irradiation for inhibition of sprouting and preservat...

Consumers are becoming more attentive towards the ingredients and preservation methods used for food preservation and pathogens control. The rapid globalization and use of chemical preservatives have changed the behaviors of foodborne pathogens. One of the most emerging problems is resistance to antibacterial compounds. Innovative and alternative approaches are getting appraisal to combat with ...

Economics and energy aspects of food irradiation were also discussed. Disinfestation of bulk grain, of bagged flour, preservation (radunzation) of packaged beef cuis and salmonella elimination from (radicidation of) poultry with electron accelerators, using electron beams or X-rays, were computed to be economically feasible and competitive. Deiailed analyses of the energy requirements of food p...

The work described in this paper was carried out as part of the joint research programme of the Division of Food Preservation, C.S.I.R.O., and of the Botany School, University of Sydney. The authors wish to express their indebtedness to Miss S. K. Harris and Miss N. J. Eames for technical assistance; and to Dr J. R. Vickery, Chief, Division of Food Preservation, and Professor R. L. Crocker, Bot...

The quest for novel technologies in the area of food processing & preservation has led to the application of fluidization technique for enhancing the process capabilities, energy efficiencies and overall quality retention in the final products. However, this paper reviews the various fruits and vegetables dried in the fluidized bed dryer and their retention of sensory attributes in the dried pr...