background and objectives: furfural (f) and hydroxymethyl furfural (hmf) are cyclic aldehydes, which are formed during the heat processing of foods. these chemical contaminants have received much attention due to their suspected health hazards and heat damage indicators. the aim of the present study was extraction and determination of f and hmf in baby-foods using dispersive liquid-liquid micro...

introduction: listeria monocytogenes is a serious concern for the food industry due to its high case fatality rate, widespread distribution, ability to survive a wide variety of food processing conditions, and the severity of the illness associated with this pathogen infection. the objective of this study was to determine the growth, cell morphology and biochemical characteristics of l. monocyt...

Most severe allergic reactions, including fatal events, after ingestion of peanuts, soybeans and tree nuts have been reported. Allergens from legumes, nuts, and seeds are predominantly highly potent and stable to food processing. However, it is possible to alter the allergenicity potentially by various procedures. Heat treatments (dry heating, roasting, or baking) and enzymatic digestion affect...

Introduction: Listeria monocytogenes is a serious concern for the food industry due to its high case fatality rate, widespread distribution, ability to survive a wide variety of food processing conditions, and the severity of the illness associated with this pathogen infection. The objective of this study was to determine the growth, cell morphology and biochemical characteristics of L. monocyt...

A detailed design and analysis of the energy exergy performance a Liquefied Petroleum Gas (LPG)-powered fish drying machine are presented in this paper. The system designed is modification to conventional dryer which uses charcoal, electric or solar as sources heat. major problems machines are; dangers global warming from burning charcoals. emission smoke during operation causes environmental p...

background and objectives: the purpose of the present study was to investigate effects of various heat shock conditions and fast freezing and subsequent thawing on the viability and recovery of bacillus coagulans and bacillus subtilis as probiotic sporeformers, and also to compare spore plate and microscopic counts. materials and methods: after preparing the final suspensions of b. coagulans an...

abstract: the history of food science, technology and nutrition and their expansion in respect of raw material, processing, finished products and nutritional value goes back to many years and is still the interests of many researchers. in this work ascorbic acid has been taken not only as an important and vital vitamin to be investigated during the course of different heat processes but also as...