New Delhi, Nov 25 , 2017 : India today is the largest producer of milk, with approx. 160 million Metric tons per annum the per capita availability of Milk today is approx. 357 ml which would not have been possible without the White revolution. All this would not have been possible without Dr. Kurien […]
 Inborn Error of metabolism (IEM) and Hypoallergenic conditions are special medical conditions which require specialty foods. Such speciality food are not readily available in country. The hospital need these speciality foods for management of Infants and children suffering from such condition.
These speciality foods are globally available. However, in the absence of standards for such […]
Food on sale for human consumption must be wholesome, unadulterated, uncontaminated, properly labelled and fit f or human consumption. Violation of the provisions in these regards may lead to regulatory action against the concerned FBO under the Act, or rules and regulations made thereunder.
Food recall
Food recalls are an appropriate method for removing or correcting […]
Here is a quick reference to the most popular wine varieties and how to pair wine with food. This page describes the different types of wine per district and variety (riesling, pinot noir, etc.). It does not describe the styles of wines by colour, sweetness, or fizz. The repartition of wine types in a […]
What is considered as good quality honey? Even after deciding that a certain floral variety of honey would be your most favourite type of honey, many of us are often still left with the question of “How do I choose a particular floral variety of honey amongst all the countless brands and prices of […]
Bacteria, viruses and parasites are the sources of many food poisoning cases, usually due to improper food handling. Some bacteria, in small amounts, are not harmful to most healthy adults because the human body is equipped to fight them off. The trouble begins when certain bacteria and other harmful pathogens multiply and spread, which […]
Smart packaging is a packaging that contains an external or internal indicator to provide information about aspects of the history of the package and/or the quality of the food. A spoilage indicator for milk was developed based on the diffusion of lactic acid. An irreversible color change of the indicator (from light green to […]
There are a number of techniques used by food manufacturers to reduce the risk of food-borne illness, one of which is blanching. While it’s used mostly for frozen vegetables, blanching is a safe and effective method to kill potentially-dangerous microboes and bacteria. Practically all frozen vegetables sold in the grocery store go through a […]
Gas chromatography and High Performance Liquid Chromatography are both separation techniques which have gained immense popularity in both academic and industrial laboratories. High Performance Liquid Chromatography has found favour in applications covering pharmaceuticals, foods, life sciences and polymers whereas Gas Chromatography has significant applications in petroleum and petrochemical industry, flavours and fragrances and, environmental air monitoring,. A […]
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 […]