a b s t r a c tSupercritical fluid extraction (SFE) offers an alternative method to conventional extraction of fatty acids. SFE was developed for analytical application in the mid-1980s in response to the desire to reduce the use of organic solvents in the laboratory environment, and it is now becoming a standard method for the extraction, fractionation, refinement and deodorization of lipids or essential oils containing sample matrices at the industrial scale. This paper reviews applications of supercritical fluid technology in fatty acid/lipid extraction using carbon dioxide. Carbon dioxide is an ideal supercritical fluid because of its environmentally benign, non-toxic, non-flammable, non-polluting, recoverable characteristics and its ability to solubilise lipophilic substances. A summary of commercial applications and examples of recent developments of SFE in the food processing industry are also reviewed.

• C. SFE is a promising and currently the best technique to extract PUFAs, especially EPA and DHA, from marine and freshwater fish.

Freshness of fish in most markets was found to be the significant quality parameter. The state of fish freshness was assessed by various methods but most of them were costly, time-consuming and not user friendly tools which made the development of simple, easy, undemanding and reliable system for the evaluation of fish freshness unresolved goal. The findings of many researchers revealed that there was remarkable correlation between the pH and the fish freshness which suggested that this physical characteristic could be used as suitable tool for the analysis and fish freshness evaluation rather than sensory evaluation method which inherent many uncertainties. Based on this demand, this paper was established with the objective of reviewing the literature which focused on the pH as one of the simple and reliable freshness indicator for cold stored fish samples.

Modified starches have been developed for a very long time and it applications in food industry are really significant nowadays. This paper will elaborate more about the definition and classifications of modified starches by considering several modification techniques such as physical, chemical, and enzymatic treatment. Review on journal's papers of current decade has been done so as to observe the latest applications of modified starches in the food industry. In order to organize the findings, they have been divided into several sub-groups according to its functional applications, as fat replacer/fat mimetic, as texture improver, for high nutritional claim, for high shear and temperature stability, and for flavor oil encapsulation. Examples on its recent applications of specific foods products were also included. Hopefully this paper will assist anyone especially students who wants to get information about the latest applications of modified starch in the food industry.

Background: Asthma is a complicated network of inflammatory reactions. It is classified into mild, moderate, and severe persistent asthma. The success of asthma therapy relies much on understanding the underlying mechanisms of inflammation at each stage of asthma severity. The aim of this study was to explore the differences in apoptotic potential, CD4/CD8 ratio, memory compartment, and T-helper (Th) 1 and 2 profile of peripheral blood lymphocytes (PBL) in patients with mild intermittent asthma and severe persistent asthma during exacerbation periods.