Essential Fatty Acids

Most fatty acids can be naturally produced in the normal mechanism of human body; the body is capable of producing monounsaturated fatty acids (using a double bond at the point of omega-9) and saturated fatty acids.

Chemical Evaluation of Saturated Fats and Unsaturated Oils

Fats and oils are in the category of lipids containing coarsely hydrophobic molecules (repellent from the water). They are believed to have some biological characteristics including energy saving and some chemical functions of plasma membrane.

Safety Assessment of Sugar Substitutes

There have been extensive research on low calories sugar substitutes followed by meticulous inspections and law enforcements by official authorities in food industry. This is mainly due to achieving safety measures of sweetener content products rather than taste desirability and quality.
Any low-calorie sweetener present in food products is legally obligated to be stated in ingredients on the packages.

Microbiology Analysis of Drinking Water

INTRODUCTION

Drinking water supplies are prone to contamination with sewage or other excreted matter may cause outbreaks of intestinal infections such as typhoid fever.

Monitoring and detection of indicator and disease-causing micro-organisms are a major part of sanitary microbiology. By chlorinating drinking water supplies, control of most major disease-causing bacteria can be obtained.
The major concern is about the inability to consistently remove viruses and protozoa and to achieve quality standards for these micro-organisms.

Sugar Substitutes

Sugar SubstitutesIn the ancient times honey was believed to be the first sweetener used especially in some countries like China and Greece. Sugar cane then became popular from which saccharose was extracted and widely consumed by people worldwide as a regular sugar.

These days that obesity has become a great concern mostly among people of developed countries, the extent of added sugar in a wide range of food products plays an important role in raising calorie and subsequently increasing body weight. As a result, food and drug industries were encouraged to develop sugar substitute profitably.

Chemical detection of Aflatoxins in dairy products

High performance liquid chromatography

High performance liquid chromatography (HPLC) is a widely used analytical technique. It allows samples to be separated and their components determined.

The basic principle of HPLC is passing a sample through a column packed with tiny particles (usually less than 10um diameter) and applying high pressure to increase the resolution and speed of the technique.

Chemical Analysis of Sodium Chloride

Introduction

Sodium Chloride determination

Evaluation of salt concentration (sodium chloride) present in foodstuffs is very important mainly for the reason of preservation and taste of the food products.
Total chloride in the food is usually determined and can be presented as sodium chloride content.
Insignificant components of foods may also provide chloride ions but those food products to which salt is added are essentially analysed for sodium chloride content.

Microscopic and Macroscopic Identification of Moulds in foods

Like bacteria, moulds play an important role in foods. They can usually be seen by the naked eye (unlike bacteria). They are multi-cellular, consist of many cells connected with together.

Concept of Organic Foods

Introduction
Organic food from consumer point of view is a food which has been produced to certain standard level to be acceptable and considered as “natural” food.

Legally, it is not allowed to use any chemical materials such as conventional non-organic pesticides, insecticides, herbicides (with strict regulations a few of them may be allowed with strict regulations).

Hazard Analysis of vegetable-based food products

Potential Hazards associated with handling and processing vegetables

Fresh Vegetables

Vegetables and herbs are grown close to the soil. Food spoilage is often caused by micro-organisms native to that environment, i.e. moulds and yeasts, but bacteria such as the lactic acid types are also often involved.
Vegetables can also be contaminated by human handlers (most common type of organism is staphylococcus aureus).

HACCP Procedure

Hazard Analysis and Critical Control Point (HACCP) is a detailed procedure of food safety implemented by evaluation and control of chemical, microbiological, physical hazards during the whole processes of a food preparation and production from raw material handling to manufacturing and dispatch and distribution.

Beneficial effects of probiotics and prebiotics

Introduction

Probiotics

Large number of micro-organisms live on various sections of human body (skin, mouth and gastrointestinal tracts) that are exposed to the outside environment.
These are known as commensal microbes have associated with humans. They are greatly interdependent with them.

The highest concentration of commensal organisms believed to be in the gastrointestinal (GI) tract that has above 400m2 surface area (this makes up the second largest surface area of the body).
The GI tract can harbour high extent of flora (>500 various bacterial species) among which some are beneficial, e.g. stimulating and supporting the host from invading bacteria and viruses and assisting digestion.

Factors involved in quality and nutritional value of fruits and vegetables during processing

Introduction

Various parts of different plants can be used as fruits or vegetables for human consumption. They can be roots, tubers, bulbs, stems and shoots, flowers, leaves and fruits, or pods and seeds.

It is crucial to study and learn about the plant cell and compounds responsible for flavour, texture and colour to obtain reliable information about the effects of different treatments on these quality characteristics.

Inhibiting effects of fruits and vegetables on cancer and heart disease

Aim

The purpose of this report is to analyse the role of fruits and vegetables in the prevention of cancer and cardiovascular disease.

Introduction

Recent studies have indicated strong relationship between fruit and vegetable consumptions and reduced risk of certain cancers and cardiovascular disease.

A diet high in vegetables and fruits is believed to be associated with reducing the risk of cancer of the mouth, oesophagus, stomach, lung, colon, rectum and some other cancers.
However there is no specific reason or evidence to clarify the mechanism and also the results of various researches in the roles of fruit and vegetables do not all agree.

Nutritionists recommend the consumption of a minimum of 400g of fruit and vegetables per day (except for potatoes and other starchy tubers) for the prevention of chronic diseases such as heart disease, cancer, diabetes and obesity, in addition to the prevention and reduction of several micronutrient deficiencies, especially in less developed countries.

Low fat, meat based main meal products for children

The issue of children’s eating habits and their effects on obesity is constantly researched and discussed by food scientists.A nutritionally well balanced diet develops growth and can also reduce / prevent the risk of developing diseases such as heart disease and some types of cancer.

Low fat diet

High-fat diets are linked with increased hazard of several serious medical conditions consisting of obesity, cancer, and heart disease. As a result, current public health recommendations highlights the importance of reducing total fat consumption to no more than 30% of total calories, or 60 grams of fat per day in an 1800 calorie diet.

What is the Atkins diet?

The Atkins diet is a low-carbohydrate diet created by Dr. Robert Atkins resulting from his analysis to reduce his own weight.

The concept of Atkins is in relation to a high protein / low carbohydrate diet in order to lose a significant amount of weight in a short amount of time.

The diet is based on:

• not consuming starchy foods such as bread, pasta, potatoes, cereal, any foods containing sugar, high sugar fruits and vegetables, and even fruit juices.
• dieter is allowed no more than 30g carbohydrates a day; the equivalent of a few pieces of lettuce or less than one apple.
• Atkins dieter is restricted to eat only meat and dairy products, including chicken, fish, and milk, and even bacon, eggs, cheese, and butter.