The adequacy and condition of the sample or specimen received for examination are of primary importance. If samples are improperly collected and mishandled or are not representative of the sampled lot, the laboratory results will be meaningless. Because interpretations about a large consignment of food are based on a relatively small sample of the […]
Universally, honey is believed to be a natural product. Regulations across the world say as much. The codex alimentarius commission is a global body set up jointly by the UN’s Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to develop food standards for international trade; it defines honey as “the natural sweet […]
1. Raw Honey
Raw honey is a true superfood and one of my favorite natural sweeteners. It’s packed with enzymes, antioxidants, iron, zinc, potassium, calcium, phosphorous, vitamin B6, riboflavin and niacin. Together, these essential nutrients help to neutralize free radicals while promoting the growth of healthy bacteria in the digestive tract.
One tablespoon of raw honey has 64 […]
Internal Audits Create Opportunity for Food Organizations to Improve Systems, Processes
Audits are a planned, independent, and documented assessment to determine whether agreed-upon requirements are met, and the food industry relies on the audit function to provide safe food to their consumers.2 Many facilities organize their program into two categories: the external audit, performed by a third-party organization, […]
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials in the food facility, and as such, can be a source of unwanted contamination to products. […]
Food is not simple anymore. It exists mostly in multiples and variations. Umpteen kinds of rice, mind-boggling varieties of grains and a deluge of edible oils – today’s foodie is spoilt for choice. In such a scenario, it is natural to shop extra, and shop mindlessly. If a major portion of your diet is […]
Saturated Fatty Acids:
A saturated fat is a fat in which the fatty acidsall have single bonds. Double bonds can react with hydrogen to form single bonds. They are called saturated, because the second bond is broken up and each half of the bond is attached to (saturated with) a hydrogen atom. Most animal fats are saturated.
Common Name
Systematic Name
Structural Formula
Lipid Numbers
Propionic acid
Propanoic acid
CH3CH2COOH
C3:0
Butyric acid
Butanoic acid
CH3(CH2)2COOH
C4:0
Valeric […]
Introduction to some detectors
1. UV, VIS, and PDA Detectors
The UV, VIS, and PDA detectors are categorized as absorbance detectors. They provide good sensitivity for light-absorbing compounds at ~pg level. They are easy to operate and provide good stability. UV detector is a very commonly used detector for HPLC analysis. During the analysis, sample goes […]
Vitamin K is known as the “blood-clotting vitamin†for its important role in healing wounds. The “K” is derived from the German word koagulation. Vitamin K also plays an important role in bone health.
Sources
Bacteria in the gastrointestinal tract naturally make vitamin K. Dietary sources of vitamin K include green leafy vegetables — collards, green […]
What is it?
Spirulina is a natural “algae†(cyanbacteria) powder that is incredibly high in protein and a good source of antioxidants, B-vitamins and other nutrients. When harvested correctly from non-contaminated ponds and bodies of water, it is one of the most potent nutrient sources available. It is largely made up of protein and essential amino […]