During the past twenty years, the trend of dairy food manufacturers has been to incorporate probiotic bacteria into some fermented and non fermented dairy products. This is primarily due to potential health benefits attributed to their consumption [1]. Lactobacillus acidophilus is involved in the production of many fermented milk products with claimed probiotic value such as reduction of lactos...

Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...

1 Key laboratory of carbohydrate, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China 214122 2 State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 7214122, China 3 Department of Food Science /Agricultural Chemistry, McGill University, Montreal, Que...

Modern nutritional science is providing ever more information on the functions and mechanisms of specific food components in health promotion and/or disease prevention. In response to demands from increasingly health conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior s...

Despite a growing population and increasing demands of that population for improved diets, it appears that the world is not close to universal famine (3, 53). There is enough food now produced to feed the world's hungry (54). That people are malnourished or starving is a question of distribution, delivery, and economics, not agricultural limits. The problem is putting the food where the people ...

Article history: Received: 15 November 2016 Accepted: 24 August 2016

Aim: This study investigates the prevalence of Listeria spp. in fresh produce sold in the Canterbury region of New Zealand. Background: L. monocytogenes is a common pathogenic bacterium that can be present and grow on fresh produce. Therefore, systematic risk assessment is needed to avoid a food safety scare. Results: Microbiological analysis to detect Listeria spp. in fresh produce samples sho...

Introduction: Buckwheat (Fagopyrum esculentum) and wild thyme (Thymus serpyllum) leaves and flowers were used to develop thymo-rutin green tea. The process involved cultivation of buckwheat collection of flowers and leaves after flowering and collection of wild thymus leaves and flowers. Materials and Methods: The leaves and flowers washed and pass through steam to fix color and kept in solar h...

Quality assurance is one of the most important goals of any industry. The ability to manufacture high-quality products consistently is the basis for success in the highly competitive food industry. It encourages loyalty in customers and results in an expanding market share. The quality assurance methods used in the food industry have traditionally involved human visual inspection. Such methods ...

In addition to product trade, technology trade has become one of the alternatives for globalization action around the world. Although not all technologies employed on the technology trade platform are innovative technologies, the data base of international technology trade still is a good indicator for observing innovative technologies around world. The technology trade data base from Sinew Con...