Food & Drug Research is an international open access peer reviewed that publication encourages the latest research advancements in the field of food and drug research.
Aim & Scope
The journal focuses on the physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food or drug by publishing the latest research on Food Science, Food Processing Technology, Drug Development, Food Engineering, Crop Science, Nutrition, Dietetics, Food Policy, Food Technology, Food Safety, Drug Research, Toxic Chemicals, Food Allergy, etc.
The Journal encourages advancements in the above mentioned fields in the form of Original articles, reviews, short communications, rapid communications, letters to the editor, abstracts, addendums, announcements, article-commentaries, book reviews, annual meeting abstracts, calendars, case-reports, discussions, meeting-reports, news, orations, product reviews, hypotheses, and analyses.
The editorial manager system facilitates a user friendly article submission, review and publication. Manuscripts that are thoroughly peer reviewed would ensure the best standards in the industry. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of Food & Drug Research. The articles will be managed electronically, examined by a scientific committee and anonymous evaluators and published every month in HTML and PDF formats.
Submit manuscript at http://www.editorialmanager.com/imedpub/ or send as an e-mail attachment to the Editorial Office at [email protected] or [email protected]
Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer.
Drug development is the process of bringing a new pharmaceutical drug to the market once a lead compound has been identified through the process of drug discovery.It includes pre-clinical research on microorganisms and animals, filing for regulatory status, such as via the United States Food and Drug Administration for an investigational new drug to initiate clinical trials on humans, and may include the step of obtaining regulatory approval with a new drug application to market the drug.
Food poisoning or foodborne illness caused by eating contaminated food. Infectious organisms including bacteria, viruses and parasites or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked.
A drug allergy is the abnormal reaction of your immune system to a medication. Any medication over the counter, prescription or herbal is capable of inducing a drug allergy. However, a drug allergy is more likely with certain medications. The most common signs and symptoms of drug allergy are hives, rash or fever. A drug allergy may cause serious reactions, including anaphylaxis, a life-threatening condition that affects multiple body systems.
It is branch of food science that deals with the production and preservation of food. Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864. Nicolas Appert’s development in 1810 of the canning process was a decisive event. Acceptance of the different food technologies is very different. Whereas pasteurisation is well recognised.
Drug resistance is the reduction in effectiveness of a drug such as an antimicrobial, anthelmintic or an antineoplastic in curing a disease or condition. The term is used in the context of resistance that pathogens or cancers have "acquired", that is, resistance has evolved.
Food allergy occurs when the body’s immune system sees a certain food as harmful and reacts by causing symptoms. This is an allergic reaction. Foods that cause allergic reactions are allergens. There are two Categories of of food allergens they are Immunoglobulin E (IgE) mediated and Non-IgE mediated.
The liver is the principal site of drug metabolism. Biotransformation of pharmaceutical substances in the body so that they can be eliminated more easily. The majority of metabolic processes that involve drugs occur in the liver, as the enzymes that facilitate the reactions are concentrated there. Drugs can be metabolized by oxidation, reduction, hydrolysis, hydration, conjugation, condensation, or isomerization; whatever the process, the goal is to make the drug easier to excrete.
Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism.
A drug is any substance (other than food that provides nutritional support) that, when inhaled, injected, smoked, consumed, absorbed via a patch on the skin, or dissolved under the tongue, causes a physiological change in the body. There are numerous governmental offices in many countries that deal with the control and oversee of drug manufacture and use, and the implementation of various drug laws.
Toxicity is the degree to which a substance can damage an organism. The toxicity of a substance depends on three factors: its chemical structure, the extent to which the substance is absorbed by the body, and the body's ability to detoxify the substance and eliminate it from the body. There are generally four types of toxic entities; chemical, biological, physical and radiation: Chemical toxicants include inorganic substances such as, lead, mercury, hydrofluoric acid, and chlorine gas, and organic compounds such as methyl alcohol, most medications, and poisons from living things.
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