38 min read 
Food Preservation by Drying Purpose of drying The purpose of drying in food processing is multi-fold and serves several important functions. Here are the key purposes of drying: Principle of Preservation by Drying/ Dehydration/ Concentration The principle of drying in food processing is based on the state of water in the food and its effect … Read more
8 min read 
Foods that are both animal and plant source play a significant role in the development of microbial communities. The ability of microorganisms develop or multiply in such food is contingent on the environment.
31 min read 
Interactions between microorganisms, animals, and plants are constant and natural. The ecological function of microorganisms and their role in the various biochemical cycles of nature are clearly documented. The human food supply is primarily composed of animals and plants or products that are derived from them, it’s reasonable to assume that the food we consume may contain microorganisms that interact with food.
32 min read 
Fermentation is among the oldest techniques for processing food. The term “fermentation” refers to a procedure where chemical changes take place in organic substrates through the action of enzymes created by microorganisms. For instance yeast enzymes transform starches and sugars into alcohol, and proteins are transformed into peptides or amino acids. The fermentation process takes place without oxygen which produces ATP (energy).
22 min read 
In the wake of the COVID-19 outbreak this pandemic has raised questions regarding the effectiveness of the body’s capability to fight off illnesses. Naturally the body fights diseases by activating its immune response that trigger a series of mechanisms within the body to remove the pathogen from the body.
36 min read 
Food spoilage is the result of a metabolic process which causes food products to become unpalatable or inedible for human consumption because of changes in the sensory attributes.
15 min read 
Chemical reactions that produce sensual changes that are offensive in food are controlled by a wide range of microbes that utilize food as a source of carbon and energy source. The organisms that cause these changes comprise prokaryotes (bacteria) as well as single-celled organisms that lack defined nuclei and organelles, as well as eukaryotes unicellulated (yeasts) as well as multicellular (molds) organisms that possess organelles and nuclei.
37 min read 
Pasteurisation was developed by an French Scientist known as Louis Pasteur during the nineteenth century. Pasteur realized that warming milk up to a high temperature , then cooling it quickly prior to packaging or bottling could preserve it for a longer time.
11 min read 
What is Muscle Cell? Definition of Muscle Cell A muscle cell, or myocyte, is a specialized animal cell designed for contraction, facilitated by organized motor proteins, primarily actin and myosin. These cells can be found in various forms, including skeletal, cardiac, and smooth muscle tissues, each serving distinct functions within the body. Structure of Muscle … Read more
13 min read 
Urinary casts are small, cylinder-shaped, tube-shaped particles that can be detected by a microscopic analysis of urine. Casts are the only kidney-specific components discovered in the urine sediment. It is believed that Tamm-Horsfall mucoprotein (uromodulin) released by renal tubular epithelial cells forms the fundamental matrix of all casts. Any components present in the tube filtrate, … Read more