Food and Nutrition

Objectives of Quality Assurance

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Objectives of Quality Assurance

Quality Assurance is  totality of  arrangements made with an object of ensuring that  products are of  quality required for their intended use.
It has two main objectives: To ensure the delivery of quality and To demonstrate efforts of service providers to provide best possible results.

Food and Nutrition

Quality Assurance

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Quality Assurance

Quality Assurance is any systematic process of checking to see whether a product or service being developed is meeting specified requirements. A quality assurance system is said to increase customer confidence and a company’s credibility, to improve work processes and efficiency, and to enable a company to better compete with others.
Quality assurance is a good practice in manufacture of pharmaceutical products, as it is process of vouching for integrity of products to meet the standard for proposed use.

Food and Nutrition

Chemical Hazards in Foods

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Chemical hazard refers to any substance or chemical that can lead to health problem when it reaches inside the body either by ingestion or inhalation. Chemicals present in food are termed as chemical hazards when their level exceeds the limit of acceptance or levels that are hazardous to human. Chemical hazards can be separated into four categories: Naturally occurring chemicals, Intentionally added chemicals, Unintenionally or incidentially added chemicals and Food allergens

Biochemistry

Vitamins

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Vitamins may be regarded as organic compounds required in the diet in small amounts to perform specific biological functions for normal maintenance of optimum growth and health of the organism. Vitamins are classified as either water-soluble or fat soluble. There are 13 Vitamins necessary for human body.

Food and Nutrition

Meat as Functional Food

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Meat and meat products are essential parts of the diet which concentrate and supply a large number of nutrients . Meat has traditionally been highly appreciated as a food of great nutritional value, and meat consumption has always been associated with good health and prosperity.

Food and Nutrition

Bread Preservation Methods

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Methods of Bread Preservation

There are number of methods for preservation of breads from spoilage and microbial degradation. Freezing breads is by far the best way to preserve it. Freezing greatly slows down staling process.
Breads cooled and packed in perfectly sterile condition are free from microbial contamination hence no molds and bacteria will appear in the products.  Besides this, additional precautions are taken under modified atmosphere packaging.

Food and Nutrition

Bread Preservation

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Breads Preservation

Consumers wants fresh bread and expects certain shelf life of it. Bread packed and sealed in proper condition can be kept mold free for a long couple of days at room temperature. After a few days, staling phenomenon will occur and bread will also start to get moldy.

Use of preservatives can keep bread fresh and prevent quick spoilage.  Preservatives used can be artificial or natural which along with proper bread storage should make loaves last more than two to three days.  However, too much preservative can eventually affect the taste of baked products.

Food and Nutrition

Types of Food Preservatives

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Food preservatives Types

Preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. Preservatives in food can be artificial or natural ones.

Food and Nutrition

Types of Breads

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Types of Breads

Bread is a staple food prepared from a dough of flour and water, usually by baking. Broadly breads can be classified into two groups, Pan Bread and Hearth Bread. However some breads possess characteristics of both category and are difficult to categorize. E.g. Rye bread.