It is a sterol (or modified steroid), a lipid molecule and is biosynthesized by all animal cells because it is an essential structural component of all animal (not plant or bacterial) cell membranes that is required to maintain both membrane structural integrity and fluidity. Cholesterol enables animal cells to dispense with a cell wall to […]
What is an ELISA test?
Enzyme-Linked Immunosorbent Assays (ELISAs) are the most widely used type of assay. They have evolved from viral lysate tests to tests containing recombinant protein and synthetic peptide antigens:
They have high sensitivity and specificity.
ELISAs are designed specifically for screening large numbers of specimens at a time, making them suitable for use […]
Prerequisite programmes (PRPs) are all the processes and hardware that work alongside the HACCP system. They provide the basic environmental and operating conditions essential for the safe production of food. Unlike HACCP which is product and process specific, prerequisite programmes are more general and apply to all areas in a food production facility. Examples […]
Zinc is an essential nutrient present naturally in some foods and sometimes also consumed as a dietary supplement. It plays a role in cellular metabolism, immune function, protein synthesis, wound healing, DNA synthesis and cell division. As a nutrient, it is required all through pregnancy to adolescence. A daily intake of zinc is required […]
CASIA is one of the Regional Coordinating Committees established by Codex Alimentarius Commission, which has 23 Asian Member countries as of 2014. The main objective of CCASIA is to promote mutual communication among the Asian members as well as to develop regional standards for certain food products. Since its beginnings in 1978, CCASIA has […]
The European Union’s Regulation (EC) No. 1907/2006 on the Registration, Evaluation, Authorization and Restriction of Chemicals (“REACH Regulationâ€) requires the European Chemicals Agency (“ECHAâ€) to identify so-called Substances of Very High Concern (“SVHCsâ€) and to list them in the Candidate List of Substances of Very High Concern (“Candidate Listâ€).1 ï‚· SVHCs listed in the […]
What is Pasteurization?
Pasteurization is a heat treatment food preservation method that kills a part of the microorganisms present in the food. Therefore, this technique is used for foods that can be stored and further handled under suppressed microbial growth conditions. Owing to the low heat treatment process, the nature of the food would not […]
INTRODUCTION
Analytical chemistry, which is both theoretical and practical science, is practical in a large number of laboratories in many diverse ways. The analytical procedure refers to the way of performing the analysis. Analytical method validation is required for herbal procedure, new process and reaction, new molecules, active ingredients, residues, impurity profiling and component of interest in different matrices. An analytical methodology consists of the techniques, method, procedure and protocol. This methodology includes the required data for […]
What are Pesticides?
Pesticides are chemical or biological agents that are used to protect crops from insects, weeds, and infections. Acutely toxic organophosphate (OP) pesticides are widely used in the United States.
What crops are pesticides used on?
Pesticides are used on fruits, vegetables, wheat, rice, olives and canola pressed into oil,and on non-food crops […]
The ash content is a measure of the total amount of minerals present within a food, whereas the mineral content is a measure of the amount of specific inorganic components present within a food, such as Ca, Na, K and Cl. Determination of the ash and mineral content of foods is important for a number of […]