The modified atmosphere concept for packaged goods consists of modifying the atmosphere surrounding a food product by vacuum, gas flushing or controlled permeability of the pack thus controlling the biochemical, enzymatic and microbial actions so as to avoid or decrease the main degradation’s that might occur. This allows the preservation of the fresh state […]
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 Refractive Index?
Refractive Index n is the speed of light in vacuum relative to the speed of light in the considered medium:
n = speed of light in vacuum / speed of light in medium
Example:
Water has a refractive index of 1.33 which means that the light travels 1.33 faster in vacuum than in water.
Snell’s […]
GMP is short for good manufacturing practices and forms an important part of the overall HACCP food safety system in a food business. Good manufacturing practices (GMP) can be defined as the operational requirements necessary to enable a food business to produce food safely. There is a heavy emphasis on compliance with Good manufacturing […]
The food supply in the United States is among the safest in the world. However, when certain disease-causing bacteria or pathogens contaminate food, they can cause foodborne illness, often called “food poisoning.â€
The Federal government estimates that there are about 48 million cases of foodborne illness annually – the equivalent of sickening 1 in 6 […]
We are all familiar with the importance of HPLC as a critical analytical tool in the food industry. Â Among the various modules of an HPLC, the detector is the one that finally detects the analyte after its separation through the HPLC column. Â Some of the common detectors used with the HPLC include:
UV/UV-VIS detector
Diode array […]
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 […]
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. […]