People look at food labels for different reasons. But whatever the reason, many consumers would like to know how to use this information more effectively and easily. The following label-building skills are intended to make it easier for you to use nutrition labels to make quick, informed food choices that contribute to a healthy […]
PCR (Polymerase Chain Reaction)
is a revolutionary method developed by Kary Mullis in the 1980s. PCR is based on using the ability of DNA polymerase to synthesize new strand of DNA complementary to the offered template strand. Because DNA polymerase can add a nucleotide only onto a preexisting 3′-OH group, it needs a primer to […]
The Codex Alimentarius Commission (CAC) is an intergovernmental body of the United Nations, established by FAO and WHO in 1963. It develops harmonised international food standards, guidelines and codes of practice to protect the health of the consumers and ensure fair practices in the food trade. The Commission also promotes coordination of all food […]
F. No. 2/SA-24/2009(1)/FSSAI.—The following draft of the Food Safety and Standards (Alcoholic Beverages Standards) Regulations, 2016, which the Food Safety and Standards Authority of India proposes to make with the previous approval of the Central Government, in exercise of the powers conferred by clause (e) of subsection (2) of section 92 read with sub-section […]
Introduction
Carbohydrates are one of the most important components in many foods. Carbohydrates may be present as isolated molecules or they may be physically associated or chemically bound to other molecules. Individual molecules can be classified according to the number of monomers that they contain asmonosaccharides, oligosaccharides or polysaccharides. Molecules in which the carbohydrates are […]
Introduction
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. […]
The nutraceutical industry is not far behind offering stiff competition to pharmaceutical counterparts. Research is booming and science-based studies have given successful impetus to the plant-based health supplement industry. Some of the more popular botanicals like as Echinacea, gingko biloba, ginseng, garlic, and St. John’s Wort are seeing sales that put them in the […]
Are you feeling tired or irritable? Is your head foggy or are you suffering from Alzheimer’s disease, depression or anemia? These are just a few of the signs that you may be suffering from metal poisoning–a toxic accumulation of metals in the soft tissues of the body.
Metal poisoning is much more common than most people […]
Celiac Disease is on The Rise and Most People Remain Undiagnosed
Gluten is a protein composite found in several types of grains, including wheat, spelt, rye and barley. Gluten consists of two proteins… gliadin and glutenin. It is the gliadin part that people react negatively to.When flour is mixed with water, gluten forms a sticky cross-linked […]
OPEN VESSEL DIGESTION SYSTEM
Samples and reagents are heated on hot plates, sand baths or in microwave units in open beakers or flasks, made of glass, quartz, fluoroplastics (PTFE, PFA) or glassy carbon. Acid fumes are evaporated or (partially) condensed in reflux coolers. Max. Reaction temperature is the boiling point of the acid mixture at […]