Since 1998, when the National Sanitation Foundation (NSF) assumed administration of the H1 registration program from the U.S. Department of Agriculture (USDA), concerns about food safety have only increased.
Chronic disorders can be controlled by the ordinary utilization of probiotic or prebiotic supplemented fermented milk.
April 18, 2016
Fermented milk can be endured by individuals having a reduced ability for lactose digestion due to its smaller lactose content. Lactobacilli, lactic acid bacteria and streptococci are the dominant bacteria in fermented milk that effectively suppress the pathogenic and spoilage micro-organisms. The authors, Muhammad Saeed, Iqra Yasmin and Wahab Ali Khan, are from the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
The chemistry of carotenoids has been studied widely. But their bio-availability, metabolism and biological functions are only beginning to be examined.
January 2, 2016
The authors, from the National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan, propose adding lycopene to yogurt. Lycopene is an essential nutrient as it is not synthesized internally, and must therefore be provided from food source which contain lycopene.
Ozone has become an important tool for the water quality engineer. As new more stringent requirements from regulators and customers must be met, ozone is often the oxidizer and disinfectant of choice for a wide range of process applications.