DNA barcoding is a molecular technology that allows the identification of any biological species by amplifying, sequencing and querying the information from genic and/or intergenic standardized target regions belonging to the extranuclear genomes. Although these sequences represent a small fraction of the total DNA of a cell, both chloroplast and mitochondrial barcodes chosen for identifying pl...

Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. Because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. Currently, there is a strong debate about the safety...

Relying on the Internet of things platform, building a traceability system ranging from the source to dinner table is the crucial issue of meat products to be solved at the moment. On the basis of knowing the current situation of domestic and international food traceability quo, the passage will put forward the feasibility of mobile query used in food traceability queries, mainly targeting elab...

Background: Listeria monocytogenes has been identified as a serious food-borne pathogen. There is concern that raw dairy products maybe source of listeria strains responsible for human listeriosis. The aim of this study was determination of listeria from daily products which transferred to laboratory of food stuffs in Lorestan. Materials and Methods: In this study 720 different dairy samples s...

The mapping and analysis of supply chains is a technique increasingly used to address problems in the food system. Yet such supply chain management has not yet been applied as a means of encouraging healthier diets. Moreover, most policies recommended to promote healthy eating focus on the consumer end of the chain. This article proposes a consumption-oriented food supply chain analysis to iden...

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 ...

BACKGROUND Dextromethorphan is a safe, effective cough suppressant, available without a prescription in the United States since 1958. Due to a perceived prevalence of abuse of dextromethorphan by teens, in 2007 the Drug Enforcement Administration requested the Food and Drug Administration evaluate whether dextromethorphan should be recommended for scheduling under the Controlled Substances Act....

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...