Basura J. Jayasundara

food food preservation food microbiology instant tea iced tea aroma stripping concentration drying aqueous extraction batch extraction drum drying freeze drying spray drying probiotics live microorganisms uv sterilization microorganisms regulatory authorities fda label elements health claims nutrition panel allergen statement european union mode of extraction decanting pascalization de-creaming mode of action blending high pressure processinf pulsed electric fields rna dna light and modified atmosphere pulsed electrical field food labeling food labeling regulations importance of labelling labeling requirements contents of food label brc standard fssc standard country labeling requirements label voluntary food safety schemes laws regulations packing prebiotics fibers symbiotic product development health benifits intestinal ecosystem non-digestible food ingredients black tea green tea bmf value adition centrifuge evaporation heat treatment multiple effect evaporator fermentation packaging radiation mode of action continuous extraction physical methods of food presevation tea solids centrifugal force theaflavins thearubigins food irradiation application of radiation in food preservation cold pasteurization non-ionization health benefit nonpathogenic nontoxic probiotic fermented dairy products mechanisms of probiotic activity probiotic containing foods