Food Safety News
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20
July
By Author: IFAC
What are carbohydrates / carbs ?
Carbohydrates (also known as carbs in short) are organic compounds of carbon and oxygen, that are digested, absorbed, and broken down in tissues into water and carbon dioxide.
20
July
By Author: IFAC
Proteins
Macro nutrients are defined as the substances or components that are needed by the body to serve as nourishment to facilitate cell growth, repair and overall maintenance of life.
20
July
By Author: IFAC
Which Fat is Healthier?
The consumption of saturated fats is inevitable as these fatty acids occur in all fat-containing foods, such as cheese, butter, ice-cream, high fat cuts of meat, coconut oil, palm oil and etc.
20
July
By Author: IFAC
UHT VS FRESH MILK
UHT is defined as Ultra-High Temperature. This is a heat treatment method used in milk preservation by killing/eliminating pathogenic bacteria Chavan, R.S., Chavan, S.R., Khedkar...
30
July'22
By Author: IFAC
Mercury in seafood and salt
The European Food Safety Authority (EFSA) adopted a statement on 19th December 2014, from its Scientific Committee on the benefits of consuming 1-4 servings of fish/seafood........
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