Lipid Oxidation and Prevention in Food

Posted by on Jan 7, 2025 in Biotechnology | 0 comments

Caramelization

Caramelization is the degradation of sugars without the presence of amino acids or proteins, heated above its melting point (pyrolysis). This process forms a series of volatile and non-volatile substances, with a characteristic taste and dark brown color.

Alteration of Lipids

Alteration of food lipids leads to changes in organoleptic and nutritional characteristics. It subsequently decreases shelf life and generates toxic products, leading to consumer rejection and potential health risks.

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Drinking Water Quality Standards: Microbiological, Chemical, and Radioactive Parameters

Posted by on Jan 6, 2025 in Biotechnology | 0 comments

Drinking Water Quality Standards

Type I: Microbiological Parameters and Turbidity

Criteria for microbiological parameters and turbidity:

  • Microbiological Contamination Indicator Microorganisms: Microorganisms from the coliform group are a good indicator of microbial water quality. Water must meet the following characteristics:
    • For all samples analyzed monthly, a drinking water service accepts the presence of total coliform in:
      • One sample when fewer than 10 samples are analyzed in the month.
      • 10% of the
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