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...

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...

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 ...