In this article we will discuss about:- 1. Introduction to Food Additives 2. Classification of Food Additives 3. Food-Borne Molds and Mycotoxins (Food Contaminants) 4. Testing of Food Additives. Introduction to Food Additives: Food additives have acquired a social acceptance in the processing and preservation in order to maintain the taste and quality of food products. These additives have now [...]
Everything you need to know about food and dairy microbiology. Some of the most frequently asked questions are as follows:- Q.1. What are naturally occurring antimicrobial substances in some foods and how do they work? Ans: Eggs contain lysozyme which causes lysis of cell walls of bacteria as lysozyme breaks down peptidoglycan. Eggs also contain conalbumin and riboflavin both of [...]
In this article we will discuss about the mycoprotein and food—feed source types of oriental foods that are used in many countries including India. 1. Mycoproteins: Traditionally, oriental foods are used in many countries including India. Products such as tempeh and koji contain a significant amount of mold biomass (mycelium) which is a source of food. Myco-proteins, marketed in some [...]