Ozlem Tokusoglu has completed her PhD from Ege University Engineering Faculty, Dept of Food Engineering. She is currently working as Associate Professor as a Faculty Member at Engineering Faculty Department of Food Engineering, Celal Bayar University. She is also a Visiting Scholar at the Food Science and Nutrition Department/University of Florida, Gainesville-Florida-USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, Pullman, Washington, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member Of selected journals.

Recently, the potential efficacy of the bioactive phenolics from natural sources has been the focus of great attention owing to their health benefits to human health for reduced risk of coronary heart problems and selected cancers. Food tablets as dietary supplements, and fortificated foods, food by-product based food powders may be great value-added products for getting healthy bioactive components. Nutraceutical food tablets has been prepared by direct compression method through selected tablet machines and has been manufactured according to established prescription methods. The functional constituents of the foods, some preferable functional foods or some functional plant/fruits/ vegetables/spice foods has been standardized as the nutraceutical product and generate under good manufacturing practices (GMPs). Primarily, a nutraceutical or selected food must be detected for “non-toxic food constituent strategy'' by advanced toxicity analyses , then it must be detected and analyzed in terms of health benefits including disease treatment and/or prevention. Uniquely containing activated phenolic antioxidants that have been naturally extracted to be highly potent and easily absorbed by your body in food tablets. Activated phenolic antioxidants are derived from the healthiest of plants, fruit, vegetable and spices. A wide range of free radicals are neutralized by absorbtion of antioxidant phenolics through effervescents; thence body cells are protected from damage and inflammation. Effervescence tablet has been proved its utility as an oral delivery system in the pharmaceutical and dietary industries for decades. In effervescent nutraceutical technology; a balanced ratio of acids and carbonates are used for forming a buffer and it has optimal compatibility with the stomach. Gas bubbles occur from the liquid after chemical reaction by adding water; alkali metal bicarbonates and acids (majorly citric or tartaric acids) are utilized to produce effervescence. In effervescent system, when organic acid and bicarbonate get together in the water, CO2 is released; the solving process is performed in 17-20 ºC water. The foam of them helps to kill the local bacteria. Food tablet is described as unit dose, temper evident, solid preparations including one or more active ingredients or whole food powder. Patient and/or consumer demand, routes of drug delivery, oral utilization capacity, the flexible design of dosage forms as technical manufacturing parameters has been considered; also the bulk density (g/ml), the tapped density (g/ml) as pre-compression parameters have been confirmed while thickness (mm), hardness (kg/cm2), % weight variation, % friability, % in- vitro drug release as post-compression parameters have been carried out as physiochemical properties. Among the alkali sources, sodium carbonate is preferred due to its low cost, high solubility and intensity of reaction than potassium carbonate and bicarbonate. Polyvinylpyrrolidone (PVP) is used as binder in effervescent; its form is as dry powder or wet forms of aqueous or hydroalcoholic solutions Water-soluble lubricants, colors, flavorings and sweeteners are also added as other ingredients. Mannitol and PEG 6000 are other utilized effective binders. At production stage in tablet machine, relative humidity should be low (≤25%) and ambient temperature should be at room temperature (24±1°C). Tablet forming quality parameters (weight, hadrness, pH, solution time and friability) are inspected. Probiotics are living microorganisms that confer benefits on the recipient health when administered in appropriate amounts. To define the composition of effervescent probiotics in tablet form, an assessment of the component`s effects on the viability of the microorganisms are performed. Prebiotics are  food ingredients that induce the growth or activity of beneficial microorganisms (e.g. bacteria and fungi). Approximately 47% of chicory root fiber contain the prebiotic fiber inulin; inulin nourishes the gut bacteria, improves digestion and helps relieve constipation. Tablets including prebiotics have metabolic properties and improves the intestinal ecosystem and colon cells, stimulating the peristalsis, improves lipids and reducing the cholesterol and triglyceride serum levels and also facilitates the mineral salt absorption. The powder blend has been thoroughly mixed with talc and magnesium stearate and compressed into a 300-400 mg tablet using single rotatory punching machine based on tablet processing strategy. Among the trial /serial tablet formulations; mesir effervescent tablet could be more efficacious owing to majorly cinnamaldehyde (as v/v) whereas black mulberry effervescent tablet could be more beneficial due to the presence of morusin and apigenin phenolic anticarcinogenics and also ''mandarin peel effervescent tablet could be salutary because of its naringenin and hesperidin flavonone phenolic bioactives.

Foodborne diseases have emerged as an important and growing public health and economic problem in many countries during the last decades especially in Lebanon. In this study we conducted a food control program for full-service restaurants in Keserwan district (North of Beirut) based on main headings of food safety practices to serve as a model for other regions in Lebanon. Foodborne illness is an increasing economic and health problem that is becoming worse in many countries in recent decades, particularly in Lebanon. In this study, we implemented a food control program for full-service restaurants in Keserwan District, based on key food safety and bacteriological testing practices, to serve as a model for food safety for other regions of Lebanon. In fact, 175 samples of raw and ready-to-eat foods were collected from 83 restaurants that received certificates of qualification from the Lebanese Ministry of Public Health ("Gold" certificate or "Silver" certificate) to assess microbiological quality of these foods and to detect the presence of Clostridium perfringens, Escherichia coli, Listeria, Salmonella and Staphylococcus Aureus, or even the contamination of these foods, by means of two methods: the conventional microbiological culture and the technique of molecular biology the real-time PCR; the latter proved effectiveness and allowed us to obtain quickly very precise results. These results showed unsatisfactory levels of foodborne pathogens. Then, statistical analyzes

were carried out to find the possible associations between the various categorical variables. The presence of bacteria was not significantly associated with the obtained certificate. These findings reveal the microbiological quality of foods served in Keserwan district restaurants and thus encourage improved practices to provide consumers healthy food products.

E K Mukhamejanov worked in the Institute of Physiology, responsible for the regulation of muscle contraction. In 1974-1991, he worked in the Institute of nutrition, responsible for the regulation of energy metabolism and metabolic diseases. He has developed metabolic model of balanced diet coupled with effects of toxic compounds, physical activity and dietary factors. He has developed specialized nutrition products for athletes and for the prevention and treatment of metabolic diseases. He is currently working in the Scientific Center of anti-infective disorders; develop approaches of reducing the negative impact of drugs.

Ozlem Tokusoglu has completed her PhD from Ege University Engineering Faculty, Dept of Food Engineering. She is currently working as Associate Professor as a Faculty Member at Engineering Faculty Department of Food Engineering, Celal Bayar University. She is also a Visiting Scholar at the Food Science and Nutrition Department/University of Florida, Gainesville-Florida-USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, Pullman, Washington, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member Of selected journals.

The consumption of low levels of antioxidants in the form of fruit and vegetables has been shown to more than double the incidence of certain cancers. Tea is popular beverage and currently, herbal infusions based on dried fruit products have gained in popularity because of their fragrance, fruity flavor, lower amounts of caffeine and low astringent and bitter taste. Chemical composition and biological activity of berries and their products have been widely reported but there are limited works dealing with berry fruit teas. Powder forms of berries and industrial ice-cream form of berries are also utilized as functional food products for nutrition. The genus Aronia (Rosaceae family) includes two species of shrubs, native to eastern North America and Eastern Canada: Aronia melanocarpa (Michx.) Ell. known as black chokeberry and Aronia arbutifolia (L.) Pers. (red chokeberry). The Aronia berries contain high levels of flavonoids, mostly proanthocyanidins and anthocyanins and in vitro and in vivo studies indicate that the berries may have potential health benefits, e.g. hepato protective effects, cardioprotective effects, anti-diabetes effect and anticancer effects on selected CA cells. Aronia berry [Aronia melanocarpa (Michx.)] (black chokeberry) was harvested at Yalova Research Institute, Yalova, Turkey. After harvesting, the content of total polyphenols of fresh Aronia berry was 1012.67±34.62 mg GAE/100 ml (n=3) and the monomeric anthocyanin level was 425.65±3.65 mg/100 ml (n=3). In our current research, Aronia based new products including Aronia berry teas (as decoction and infusion types), Aronia powder and Aronia ice-cream were developed by Dokuz Eylul University Technology Development Zone Depark Technopark Spil Innova LLC, Izmir Project. Aronia berry (black chokeberry) fruit teas was found as valuable source of flavonoids and anthocyanins compared to the most of commonly consumed berry teas. In manufacturing, decoction method was applied by boiling of Aronia berry material in a non-aluminum pot during 8 min until up to two-thirds of the water was evaporated and was strained by home-made tea strain apparatus. Total concentration of phenolics for decoction was evaluated by Folin- Ciocalteu method at 765 nm of absorbance and total phenolics was found as 87.72±0.83 mg GAE/100 ml (n=3) whereas total anthocyanin content was measured according to European Pharmacopoeia 6.0 method with slight modifications. The percentage content of anthocyanins, expressed as cyanidin-3-glucoside chloride was calculated from the expression: A × 5000/718 × m (A=absorbance at 528 m; 718=specific absorbance of cyanidin-3-glucoside chloride at 528 nm; m=mass of the tea to be examined in grams) and was found as 8.87±0.03 mg/100 ml (n=3). In the study, Aronia tea infusion was also carried out. Infusion means achieving a desired taste and aroma results of Aronia berry by dissolving a certain proportion of the tea materials into water. This application was performed by using a certain combination of teaware, steeping process, water temperature, water to Aronia berry tea ratio. The total phenolics and the anthocyanin level of infusion was determined as 101.02±0.55 mg GAE/100 ml (n=3) and 9.05±0.05 mg/100 ml (n=3), respectively. For Aronia (chokeberry) powder production, Aronia berries were subjected to Freeze Drying (FD) and spray drying process (B-290, Buchi Labour Technik, AG, Flawil, Switzerland) based on our determined conditions; the content of total polyphenols in Aronia powder product was 444.72±4.33 mg GAE/100 ml (n=3) whereas, the anthocyanin level of powder was 151.30±1.53 mg/100 ml (n=3). Aronia berry based new nutritive food products could be utilized in functional food industry as valuable antioxidant sources and could be evaluated as innovative foods

Prakash Kondekar currently is Director of Indian Institute of Naturopathy, India. He Conducted 18 Workshops-Health Management-UKUSA- Germany, Mauritius, Singapore, UAE, Vietnam, Austria, Italy & India, 465 workshops. He is faculty member of Food Laws, Science, Microbiology departments, Mumbai & Saurashtra University. He has a vast experience in Health Management, Nutrition, Food Science, Microbiology.

When human beings were living in jungles, they used to hunt for food from place to place. This habbit has developed, inquisitiveness towards the testing of new foods from the nature. After the knowledge about the use of fire, things have changed drastically and many recipes were developed by him/her which were not only simple foods but were medicinal foods. India is a land of many cultures and hence it is also the land of many medicinal foods. These foods are mostly nothing but unprocessed nutraceuticals. Nutraceuticals are any whole food-not an isolated nutrient or vitamin-that is concentrated and repackaged in non-food format like a capsule. A good example is garlic capsules, spinach or beets. When ingested, each of these are concentrated, whole botanicals has shown promise in promoting health and preventing disease. The term nutraceutical is being commonly used in marketing but very few countries have regulatory definition. Dr Stephen, De Felice coined the term Nutraceutical from Nutrition and Pharmaceutical in 1989. Functional foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits. However, nutraceuticals are commodities derived from foods but are used in the medicinal form of pills, capsules or liquids and again render demonstrated physiological benefits. Global nutraceuticals market is expected to grow at a Compound Annual Growth Rate (CAGR) of 6.5%. The Digital Media and Marketing Association estimate that the Indian nutraceuticals market is likely to grow by 16% CAGR over the next five years.

Imagine, it is claimed that, with ideal conditions and within 2 months; 50,000 tons of meat could be delivered from only 10 muscle cells cultivation. Man-made meat is a contemporary debatable topic, but the history reveals early attempts to cultivate and produce in lab meat. The theory was suggested as early as 1931 while the 1st practical experiment was conducted 40 years later using smooth muscle obtained from inner media and intima of immature guinea pig aorta for 8 weeks in cell culture. Investigations, showed the possibility to produce microfibrils resembling in its composition that same of the intact elastic fiber. After that several approaches were carried out with significant improvement in the process. The 1st lab-grown burger patty was introduced to public was in 2013. Critics stated positive reviews towards the final product. Production of cultured meat requires 3 main stages; the 1st is the selection of starter cells. Those cells should have a rapid proliferation rate. Embryonic and adult stem cells in addition to myosatellite cells and myoblasts are used but myosattelites and myoblasts are commonly used for their end product criteria. The 2nd stage is treating of the growth medium by necessary nutrients and growth factors. This process takes place in bio-reactor. The 3rd stage is scaffolding using the ideal material simulating the animal body normal development. Challenges may include proliferation rate and bioreactor control, palatability of the produced product, selection and cost of the culture medium and using of non-allergenic medium. Cultured meat proved to be more beneficial to human health, economic and environment for many aspects. But still considered as artificial product to consumers which requires additional efforts to convince the consumer to go for it. In addition to the need for a set of regulations to control the production and safety of the product.