Lipid Oxidation In Foods
Lipid oxidation is a major cause of quality deterioration in foods, especially those containing fats and oils. It’s a complex process where unsaturated fatty acids […]
Food Chemistry
Calcium Phosphate Formation in the Dairy Industry
Calcium phosphate (Ca₃(PO₄)₂) is a common compound in the dairy manufacturing industry, where it naturally occurs due to the high concentrations of calcium and phosphate […]
An Overview of Cyanogens in Foods
Cyanogens are naturally occurring compounds that can release cyanide when hydrolyzed. These compounds are found in various foods and plants, especially those from the family […]
Silane-Based Coatings For Food Contact Use
Silane-based coatings are used in food applications due to their properties such as anti-fogging, anti-bacterial, and hydrophobic characteristics. Various silane formulations are approved for food […]
Advanced Glycation End-Products (AGEs)
Advanced Glycation End-products (AGEs) are a complex group of compounds formed through the non-enzymatic reaction between reducing sugars and proteins, lipids, or nucleic acids. This […]