1.Kesari Dal
Kesari dal is often mixed with other pulses. Whole pulses like black masoor, black Bengal gram are adulterated with whole Kesari pulse.
Split pulses such as arhar and chana dal are adulterated with split kesari dal. Besan is often sold with an adulteration of kesari dal powder. Yield of kesari dal is more even […]
Any business that sells applicable electrical or electronic products, sub-assemblies or components directly to RoHS countries, or sells to resellers, distributors or integrators that in turn sell products to these countries, is impacted if they utilize any of the restricted materials.
The RoHS Directive currently applies to products in Categories 1 through 7. Categories 8 […]
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 […]
A micrograph of an Aspergillus spore, a type of fungus that produces cancer-causing aflatoxin.
What are aflatoxins?
Aflatoxins are a family of toxins produced by certain fungi that are found on agricultural crops such as maize (corn), peanuts, cottonseed, and tree nuts. The main fungi that produce aflatoxins are Aspergillus flavus and Aspergillus parasiticus, which are […]
Abstract
Mycotoxins are the secondary metabolites produced from toxigenic fungi recognized as major food and feed contaminants. They are a source of grave concern in food contamination, resulting in mycotoxicosis in humans and animals. To date, many regulations on the allowable levels of each mycotoxin have been established in several countries. Consumers and food producers […]
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 […]
Global agriculture finds itself engrossed in a heated debate over genetically modified (GM) crops. This debate, which features science, economics, politics, and even religion, is taking place almost everywhere. It is going on in research labs, corporate boardrooms, legislative chambers, newspaper editorial offices, religious institutions, schools, supermarkets, coffee shops, and even in private homes.
What […]