Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Roll over the photograph of the mayonnaise to see the effects when the emulsifier is not added.
Mayonnaise contains oil and water. The emulsifier keeps these mixed and without it the oil and […]
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 […]
The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer day?
Even early civilizations such as the Romans recognized that people “eat with their eyes” as well as their palates. Saffron and other spices […]
Aflatoxin is a type of mold that is considered a human carcinogen. It’s found in certain commonly eaten foods including peanuts, peanut butter and corn, and is most harmful in parts of the world where people consume large amount of these foods, such as Asia and Africa.  The species of molds that combine to form aflatoxin grow […]
What is real time PCR.
Reverse transcription polymerase chain reaction (RT-PCR), a variant of polymerase chain reaction (PCR), is a technique commonly used in molecular biology to detect RNA expression. RT-PCR is often confused with real-time polymerase chain reaction (qPCR) by students and scientists alike, but they are separate and distinct techniques. While RT-PCR is used to qualitatively detect gene expression through creation […]
A brief history of HACCP
The concept of HACCP, being the acronym for Hazard Analysis and Critical Control Points, was developed in the 1960s by a team of scientists and engineers from the Pillsbury Company. Their aim was to produce “zero defects†food products for NASA astronauts. But the first HACCP standard was issued in […]
Adulteration in milk these days has become very common. There are many ways in which milk is adulterated. Most common and by far less harmful is adding water in the milk. Apart from impurities added from water, there are few dangers in consuming such a milk. To identify,adulteration from water, a simple test is […]
THE CONCEPT OF MOLE
A mole is an amount of a substance, also it is a specific number of molecules, formula units, ions, etc. of a substance. A practical definition for a mole is that one mole of a substance is the molecular mass (weight) or formula weight of the substance expressed in grams. The […]
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 […]
Food packaging is primarily intended to protect the food contained in the packaging from temperature and atmospheric changes, oxygen, dust and moisture, as well as increase its shelf life, or the maximum length of time a particular food remains fresh and safe for consumption.
Food products are protected from alterations or external impacts by their […]