Pulsed electric field (PEF) processing is a emerging method of food preservation that uses short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no detrimental effect on food quality attributes. PEF can be used for processing liquid and semiliquid food products.

Background: Dietary therapy through a low-protein diet (LPD) has long been used for preserving the renal function of patients with chronic kidney disease (CKD). Reducing the amount of protein ingested from rice would make it possible to allocate the difference to side dishes, thereby improving the quality of meals and facilitating adherence to LPD. Methods: Forica Foods Co., Ltd., Uonuma City, ...

Food losses in the developing world are thought to be 50% of the fruits and vegetables grown and 25% of harvested food grain (Burden, 1989). Food preservation can reduce wastage of a harvest surplus, allow storage for food shortages, and in some cases facilitate export to high-value markets. Drying is one of the oldest methods of food preservation. Drying makes produce lighter, smaller, and les...

Autophagy, a self-eating mechanism for recycling cellular constituents, is essential for maintaining cellular homeostasis and its malfunction is associated with diverse diseases including neurodegeneration, cancer, immunity and metabolic syndrome. Human Obesity is a devastating multifactorial disease with continuous increasing prevalence and, thus, there is a need for more extensive research us...

Ultrasonic is a rapidly growing field of research, which is finding increasing use in the food industry for both the analysis and modification of food products. The sound ranges employed can be divided into high frequency, low energy diagnostic ultrasound and low frequency, high energy power ultrasound. The former is usually used as a non-destructive analytical technique for quality assurance a...

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shel...

The European Food Information Resource (EUROFIR) is a network of national Food Composition Databank (nFCDB) compilers that aims to develop, manage and publish food composition data and promote international cooperation and harmonization through improved data quality, database search ability and standards. The aim of this work is to study the role of metrology in harmonization of nFCDB. The crit...

The Department of Food Science and Technology- Bogor Agricultural University (DFST-IPB), Indonesia is one of the oldest Departments of its kind in Indonesia. The Department has been founded since 1964 under the Faculty of Agricultural Engineering and Technology. The Department has a core competence in the area of food science and technology, particularly in the development of food chemistry, fo...