aims: the synthetic colors are preferred by the food industry because of the variety of shades, intensity, uniformity, excellent solubility and stability. they are used in a variety of food products such as dairy products, beverages, baked products, confections and pet foods. food colors may have toxic effects on the human body. this study aimed to examine the amount of synthetic colors in some...

The use of ginger modified starch and soybean flour blends in the formulation of low-cost, nutritive complementary food gruels were studied. The complementary food samples were analyzed for their nutritional, functional, anti-nutritional and sensory properties. The nutritional composition of the samples showed that the protein content increased with increased supplementation with the soybean fl...

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional stu...

Solid-Phase Extraction (SPE) is a sample preparation method that is practised on numerous application fields due to its many advantages compared to other traditional methods. SPE was invented as an alternative to liquid/liquid extraction and eliminated multiple disadvantages, such as usage of large amount of solvent, extended operation time/procedure steps, potential sources of error, and high ...

Abstract  Background: Methicillin-resistant Staphylococcus aureus (MRSA) has been recognized as a matter of antibiotic resistance that is largely developed amongst common foodborne pathogens. MRSA is being considered as an important worldwide health threat and causes considerable concern to clinicians, food products manufacturers, governments and also consumers. OBJECTIVES: The objective of thi...

L���������� J., W�������� M., P����� U. (2004): The histamine content in some samples of food products. Czech J. Food Sci., 22: 81–86. Histamine level determination in some food products was performed by two known methods: spectrofluorimetric method and ELISA method. The immunoenzymic method enables a rapid and precise determination of histamine in many samples. In spite of that, it does not re...

In recent years, ultrasound-assisted extraction (UAE) has attracted growing interest, as it is an effective method for the rapid extraction of a number of compounds from food and environmental samples, with extraction efficiency comparable to that of classical techniques. In particular, recently, numerous analytical applications of this technique dealt with the extraction of natural compounds a...