Food Science and Technology

[LƯỢM LẶT] 5 lựa chọn quan trọng nhất của số phận https://sinhvienthucpham.blogspot.com/2019/03/5-lua-chon-quan-trong-nhat-cua-so-phan.html 15 điều người thành công không bao giờ làm https://sinhvienthucpham.blogspot.com/2019/03/15-ieu-nguoi-thanh-cong-khong-bao-gio.html [ ANALYTICAL METHOD] Pros and Cons of Three High-Resolution Mass Spec Approaches https://sinhvienthucpham.blogspot.com/2019/05/analytical-methods-pros-and-cons-of.html Points to Consider in Quality Control Method Validation and Transfer https://sinhvienthucpham.blogspot.com/2019/05/analytical-method-points-to-consider-in.html Đánh giá sự phù hợp, Thử Nghiệm, Chứng Nhận, Giám Định, Kiểm Định https://sinhvienthucpham.blogspot.com/2019/10/blog-anh-gia-su-phu-hop-thu-nghiem.html QUALITY CONTROL (QC) AND QUALITY ASSURANCE (QA) https://sinhvienthucpham.blogspot.com/2019/05/quality-management-quality-control-qc.html Quy tắc làm tròn số và cách viết kết quả trong nghiên cứu thực nghiệm https://sinhvienthucpham.blogspot.com/201...

WRITTEN BY:  Jennifer Ellis  from  LabRoots Allergies are the 6th leading cause of chronic illness in the U.S. and have increased in incidence by an estimated 50% over the past 20 years. There are several theories as to why allergies have been steadily increasing, and why there are so many different ones. Even though a person can be allergic to just about anything, there are only 8 foods that account for an estimated 90% of all food-related allergic reactions. Foods such as peanuts and shellfish are widely known to cause severe and potentially fatal allergic reactions, where allergies to wheat and soy tend to produce milder effects. In considering the cause of allergic reactions, it all stems from the immune system just messing up. If the immune system mistakenly designs a certain antibody type in response to exposure of a specific food or allergen, the next time the body is exposed, an allergic reaction is launched as if the allergen were a foreign pathogen. Her...

What are the causes of product colour fading? This is one of the most frequent problems, and sources of the complaint, that beverage manufacturers encounter. It is a problem that may have several possible causes the most likely of which is exposure of the product to excessive amounts of light. It is also noteworthy that fading is normally associated with the use of added colours, either natural or artificial, rather than the intrinsic colour of a pure fruit juice. Products should be shelf tested in both south-facing and north-facing light to represent both direct sunlight exposure and the more normal daylight to assess their overall susceptibility to light. For products that are light-sensitive, use of protective films can be of value as can wrap-round labels. Another approach is to shrink wrap bulk packs in the protective film. Other likely causes are the presence of ingredients such as sulphur dioxide and ascorbic acid and the initial (or subsequent) level of oxygen...

Pros and Cons of Three High-Resolution Mass Spec Approaches Mike May Posted : June 8, 2017 Source: O'Donnell, V.B., Murphy, R.C., & Watson, S.P. (2014). Platelet lipidomics: modern day perspective on lipid discovery and characterization in platelets.  Circulation research, 114 7 , 1185-203 . Mass spectrometry (MS) measures the mass ( m ) to charge ( z ) ratio— m/z —of the ions in a sample. Those ratios provide an atomic signature for what makes up a sample. In many situations,  z  = 1, so the ratio provides the mass of the ions. In original instruments, the mass could only be measured to single-digit units, or integers. With high-resolution mass spectrometry (HRMS), the mass can be measured to several decimal places. Often, ordinary MS is said to measure nominal mass and HRMS measures exact mass. By obtaining data that provide a more accurate representation of the mass of ions in a sample, this technique becomes usefu...

SHORTENING    Hiện nay các loại dầu thực vật thường được chế biến thành shortening. Shortening là hỗn hợp đồng thể đặc mịn, bóng xốp, màu trắng đục, là sản phẩm hydro hóa của dầu. Trong đó, người ta tiến hành hydro hóa một phần dầu để tạo sản phẩm có độ rắn, dẻo nhất định, thích hợp, có độ ổn định tốt khi sử dụng chiên xào và vẫn giữ lại trong dầu một số glycerid được cấu tạo bởi các acid béo không no cần thiết. Shortening ổn định hơn dầu, ít bị ôi, ít bị trở mùi trong quá trình bảo quản lâu. Shortening có thể gia tăng tính nhũ hóa khi cho thêm từ 4 - 6% mono hay diglycerid. Shortening dùng chiên xào nóng, sử dụng nhiều trong công nghiệp sản xuất mì ăn liền và công nghiệp bánh kẹo. Vai trò đặc biệt của shortening trong các sản phẩm này là ngăn cản sự kết dính gluten lại với nhau, nhờ đó tăng độ nở và tạo cấu trúc xốp cho sản phẩm. Ở các nước nói tiếng Anh, thuật ngữ shortening hay mỡ trắng (white fat) được sử dụng để chỉ chất...

Points to Consider in Quality Control Method Validation and Transfer View PDF by  Weijun Li Thursday, March 14, 2019  12:52 pm Figure 1: Analytical method lifecycle The concept of an analytical lifecycle has been well received in the biopharmaceutical industry. In 2016, the US Pharmacopeia (USP) advocated for lifecycle management of analytical procedures ( 1 ) and defined its three stages: method design development and understanding, qualification of the method procedure, and procedure performance verification. The US Food and Drug Administration (FDA) has published guidance on process validation with a similar division into three stages: process design, process performance qualification, and process performance verification ( 2 ). For a manufacturing process, process performance must be monitored. For an analytical method, a method procedure performance must be monitored. Following the analytical lifecycle concept, an analytical method lifecycle can be di...

The Acceptable Daily Intake (ADI) The Acceptable Daily Intake (ADI) procedure has been used to calculate permissible chronic exposure levels for humans based on non-carcinogenic effects. The ADI is the amount of a chemical to which a person can be exposed each day for a long time (usually lifetime) without suffering harmful effects. It is determined by applying safety factors (to account for the uncertainty in the data) to the highest dose in human or animal studies which has been demonstrated not to cause toxicity (NOAEL).  The EPA has slightly modified the ADI approach and calculates a Reference Dose (RfD) as the acceptable safety level for chronic non-carcinogenic and developmental effects. Similarly, the ATSDR calculates Minimal Risk Levels (MRLs) for noncancer endpoints. The critical toxic effect used in the calculation of an ADI, RfD, or MRL is the serious adverse effect which occurs at the lowest exposure level. It may range from lethality to minor toxic effects. It ...