Contributed articles.

International Journal of Science, Technology, Engineering and Mathematics (IJSTEM) is an open-access refereed journal focused recent developments relative to biomedical science, software applications development, modelling and systems design, and mathematics education research. It is a selective multi-track journal, covering all aspects of biomedical engineering, nanotechnology, solving and expressing mathematical problems with digital tools, mathematical modelling, networking and information security as well as their involvement in the telecom market, contemporary computer technologies and applications, computer vision, advanced computer research and topics in mechatronics.

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

This Book Aims To Examine The Results Of The Efforts To Achieve Food Security In Asian Countries In The Context Of Millenium Goals. The Study Comprises Of Contributions From Expert Scholars In Various Contries Such As V.S. Vyas, Sarathi Acharya, Vidya Sagar From India; H.S. Dhillon, Marcellus Rentetana In Indonesia; Vicharn Panich, Yongyout Kachondham, Nantaporn Viravathana From Thailand; Nhean Choch From Cambodia And Bal Gopal Baidya From Nepal .

This informative volume presents a valuable overview of the therapeutic aspects as well as applications of antioxidants. It discusses the basic mechanisms of therapy-based oxidative damage and categorization of nutritional antioxidants and covers the sources of antioxidants as well as their extraction and quantification. The volume considers the controversies of the usefulness or disadvantages of antioxidant supplementation in relation to adaptation and performance and also looks at the effectiveness of bioactives and antioxidant-based therapies for specific health issues, such as anemia, infectious diseases, urinary tract infections, Parkinson’s diseases, and diabetes. The book discusses the sensing of oxidative stress and the effectiveness of antioxidant treatment, followed by an introduction to several biomarkers to estimate the bioefficacy of dietary/supplemental antioxidants in various forms. Also considered are free radicals that can cause “oxidative stress,” a process that can trigger cell damage, and how antioxidant molecules have been shown to counteract oxidative stress in laboratory experiments.

Increasing knowledge and information about the relationship between food and health have led to new insights into the effects of physiologically functional food factors on reducing the risk of life style-related diseases. These insights have contributed to the development of functional food science as a partner of existing nutritional and food sciences. This partner is already a matter of global concern, coming to occupy a central position of bioscience and bioindustry in many countries of the world. The main theme of the conference was Food factors: physiologic functions and disease risk reduction with comprised a variety of subthemes: Nutrigenomics, Mineral functions, Carbohydrate functions, Functional proteins and peptides, Probiotics and immunology, Oxidative stress and biomarkers, Cancer prevention, Antioxidative factors, Functional foods and FOSHU, Anti-inflammation and anti-infection, Calorie and health, Food safety and epidemiology, Food technology and industry for health.