1. Department of Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran 2. Department of Nutrition, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran 3. Department of Nutrition, School of health, Isfahan Univ...

Graduate School of Natural Science and Technology, Okayama University, Tsushima, Okayama 700–8530, Japan Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya Department of Food Systems, Faculty of Food Culture, Kurashiki Sakuyo University, Nagao Tamashima, Kurashiki 710–0292, Japan College...

There are many interesting research topics in the physics of cooking. Research on crispness has increased over the past years due to rising consumer demand for crisp food products. Mechanical tests (Vincent, 1998; Ross, 1999; Ross and Scanlon, 2004) have failed to produce significant correlation with sensory crispness and are limited by the geometry and composition of the food sample (Saeleaw a...

A retort is a steam operated “pressure cooker” which is used in the food industry for sterilization. The 500W retort is a lab-size unit donated to the California State University, Fresno Food Processing Laboratory by the FMC Corporation in the summer of 1998. This retort was developed two decades ago and intended for small batches and versatile food containers such as jars, pouches, cans, and b...

The aptitude for symbolization, characteristic of man, is revealed not only in artistic representations and funerary practices. It is exhibited by every manifestation of human activity or representation of natural phenomena that assumes or refers to a meaning. We can recognize functional symbolism (tool-making, habitative or food technology), social symbolism, (language and social communication...

background and objective: edible, biodegradable films, by acting as barriers to control the transfer of moisture, oxygen, lipids, and flavours, can prevent quality deterioration and increase the shelf life of food products. on the other hand, regarding edible film capacity in transferring food additives, extending shelf-life of food products could be considered. so by adding antimicrobial-antio...

Journal of Food and Drug Research is an open access, peer review Journal focuses on Food and Drug Science and Technology in relation to all the topics interest to public health. Therefore, the journal covers a broad spectrum of topics including food and drug analysis, technology, development and design, production and processing, biotechnology, safety and toxicology, digestion, metabolism, bioa...

The Spinning Cone Column (SCC) is a mechanically assisted gas-liquid contacting device which has been successfully applied to a broad range of distillation processes in the food and beverage industries. SCC technology is now being adopted for a variety of specialised tasks in the chemical and process industries. In this review, the technology is described and its operating principles explained....