tag:blogger.com,1999:blog-36385850747049622702024-03-16T22:28:42.539-07:00Notes of Food ScienceFood science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Food science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical and biochemical nature of foods and the principles of food technology.Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comBlogger313125tag:blogger.com,1999:blog-3638585074704962270.post-83789445934409150372024-03-16T22:26:00.000-07:002024-03-16T22:28:08.922-07:00Understanding the Nature of Food FlavorFlavor, a quintessential aspect of the culinary experience, transcends mere taste perception. It encompasses a complex interplay of sensations, arising from the amalgamation of various sensory inputs. Defined as the aggregate of characteristics that stimulate the senses upon ingestion, flavor is not confined solely to the mouth; it resonates profoundly with the olfactory and gustatory systems.<br /><br />Primarily, flavor perception hinges upon the activation of aroma receptors in the nose and taste receptors in the mouth. While traditional wisdom recognized five primary tastes - sweet, sour, bitter, salty, and savory - it's the fusion of these tastes with olfactory stimuli that truly defines the flavors we perceive.<br /><br />In recent years, a groundbreaking revelation unveiled the existence of a fifth taste: umami. This savory essence, attributed to natural amino acid glutamic acid and certain nucleotides, adds depth and richness to culinary delights. Its discovery expanded the horizons of flavor science, shedding light on previously uncharted territories of taste.<br /><br />Delving into the intricacies of flavor, it becomes evident that its essence lies in the aromatic compounds inherent to foodstuffs. Take, for instance, coffee, boasting a staggering array of over 800 aroma chemicals. Even seemingly simple ingredients like vanilla harbor complexities, with vanillin reigning as the primary flavoring constituent. Synthetic flavorings, whether derived from singular compounds or intricate blends, seek to emulate these natural essences, enriching culinary creations with depth and complexity.<br /><br />Moreover, the genesis of flavor is often intricately linked to chemical processes occurring during food preparation. From the alchemy of fermentation to the alchemical transformations induced by roasting or frying, each method imparts distinct flavor profiles to the ingredients. For instance, the tantalizing aroma of fried onions emerges from the intricate interplay between proteins and carbohydrates, catalyzing a symphony of flavor.<br /><br />Categorically, flavors span a vast spectrum, encompassing fruits, vegetables, spices, beverages, meats, fats, and more. Each category unfolds a myriad of sensory experiences, from the zesty tang of citrus fruits to the robust umami of aged cheeses. Whether evoking nostalgia through familiar aromas or enticing the palate with novel sensations, flavors serve as the bedrock of culinary artistry.<br /><br />In essence, food flavor transcends the mere act of consumption; it embodies a sensory journey, enriching our culinary encounters with nuance and delight. By unraveling the complexities of flavor perception, we deepen our appreciation for the gastronomic wonders that abound in the world around us.<br /><i>Understanding the Nature of Food Flavor<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XFVCc-rYLJl8EDpT9vpbo575JN2KVHKHWUzyzK2IHpfS6ARiHUKA5FtqIAlqhTLZCKNGkwjtN_9_2M7rht4vveGsxItoFXbaY98Ue4_qYZZsJ6axXjE7-d-o7sJbdfDz9UOhXKhnDO3TFa1G2qa9XV9u2F_mBeTGUe1Xy9VUlXblOL3tnzF4rqfSoy0/s725/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="634" data-original-width="725" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XFVCc-rYLJl8EDpT9vpbo575JN2KVHKHWUzyzK2IHpfS6ARiHUKA5FtqIAlqhTLZCKNGkwjtN_9_2M7rht4vveGsxItoFXbaY98Ue4_qYZZsJ6axXjE7-d-o7sJbdfDz9UOhXKhnDO3TFa1G2qa9XV9u2F_mBeTGUe1Xy9VUlXblOL3tnzF4rqfSoy0/s320/1.jpg" width="320" /></a></div></i>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-10418665013213961372024-03-02T20:58:00.000-08:002024-03-02T20:58:02.104-08:00Unlocking the Potential of Barley and Rye Cereals for Health and NutritionBarley and rye, often marginalized as 'minor cereals', harbor significant health advantages that are frequently overshadowed by more popular grains like wheat, corn, and rice. While these 'major cereals' dominate dietary preferences, it's vital to acknowledge the nutritional value of integrating barley and rye into our daily eating patterns.<br /><br />In recent times, there has been a surge in cereal consumption, positively impacting public health. However, amidst this surge, the untapped potential of barley and rye remains largely unnoticed. As whole grains, they offer a myriad of health benefits deserving greater recognition and consumption. Thus, advocating for a diverse grain intake becomes imperative, balancing the prevalence of wheat, corn, or rice with the inclusion of barley and rye.<br /><br />Despite the growing cereal appreciation, statistics paint a concerning picture: over 70 percent of globally consumed grains are wheat-based, with whole grain consumption alarmingly low. On average, individuals consume less than one serving of whole grains per day, and a mere nine percent of children meet the recommended daily intake of three servings. This underscores the urgent need to amplify the prominence of whole grains, particularly barley and rye, in our diets.<br /><br />Incorporating barley and rye into food and beverage products offers mutual benefits for producers and consumers alike. These grains exhibit superior preservation qualities, thriving even in adverse conditions such as dry or cold environments. For producers, this equates to heightened product stability and shelf life, while consumers stand to benefit from the nutritional richness of these grains.<br /><br />Barley and rye serve as nutritional powerhouses, boasting high fiber content and an array of essential minerals, including magnesium, potassium, selenium, manganese, iron, and copper, alongside a spectrum of B complex vitamins and other micronutrients. Regular consumption of these whole grains can significantly bolster overall health and well-being.<br /><br />Despite their underutilization, the future holds promise for barley and rye as pivotal components of whole grain foods. Their versatility lends itself to a multitude of product applications, presenting opportunities to introduce innovative and diverse grain-based foods. Whether utilized individually or in tandem with other grains, barley and rye have the potential to reshape the landscape of whole grain consumption.<br /><br />In conclusion, embracing the often overlooked virtues of barley and rye cereals is integral to the journey towards optimal health and nutrition. By acknowledging and harnessing their nutritional potential, we can pave the way for a healthier future, one grain at a time.<br /><i>Unlocking the Potential of Barley and Rye Cereals for Health and Nutrition</i>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-49638700027111172332024-02-17T17:50:00.000-08:002024-02-17T17:58:32.560-08:00Food Intoxication PreventionStaphylococcal poisoning, caused by the bacterium Staphylococcus aureus, is a significant concern in food safety due to its ability to produce toxins that lead to illness. Understanding the symptoms and causes of this poisoning is crucial for effective prevention and management.<br /><br />Symptoms of staphylococcal poisoning typically include nausea, vomiting, abdominal cramps, diarrhea, and prostration. While the onset of symptoms can be sudden and severe, lasting only a few hours, the effects can be debilitating. Notably, diarrhea is less common in staphylococcal intoxication compared to other forms of food poisoning, owing to the direct effect of the heat-stable enterotoxin on the central nervous system.<br /><br />The persistence of preformed toxins in contaminated food presents a significant challenge. These toxins resist inactivation, allowing them to remain in food even after cooking. This persistence poses risks to consumers, as ingestion of contaminated food can lead to illness.<br /><br />Pathophysiologically, staphylococcal poisoning is characterized by the direct action of the toxin on the central nervous system. However, despite the acute nature of the symptoms, most patients recover without complications.<br /><br />The incubation period for staphylococcal poisoning typically ranges from 1 to 7 hours, with symptoms manifesting within this timeframe after ingestion of contaminated food. This rapid onset underscores the importance of prompt recognition and treatment.<br /><br />Misconceptions surrounding staphylococcal poisoning often lead to confusion with ptomaine poisoning. Ptomaine poisoning, however, typically results from the ingestion of decomposed food or excessive quantities of wholesome food, whereas staphylococcal poisoning is specifically linked to the presence of Staphylococcus aureus and its toxin.<br /><br />Staphylococcus aureus, commonly associated with staphylococcal poisoning, exhibits specific characteristics conducive to toxin production. It thrives in various conditions, including environments with high salt content, and can produce toxins even after food has been cooked.<br /><br />Prevention of staphylococcal poisoning primarily revolves around proper food storage practices and adherence to food safety protocols. Ensuring food is stored at appropriate temperatures and minimizing conditions that promote bacterial growth are essential steps in reducing the risk of contamination.<br /><br />In conclusion, understanding the symptoms, causes, and prevention measures of staphylococcal poisoning is essential for safeguarding public health. By raising awareness and implementing stringent food safety measures, the incidence of staphylococcal poisoning can be significantly reduced.<br /><i>Food Intoxication Prevention<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjQO4BYlhBWLNenmKTiROCzskgSuqYJJz_xwP00B5z7bk7Abj732WX14Cpec-9Zx9n8LjcUEpvN3A8hyr5CZjv9ls6ISAAzw4AhE56cofZ2bHcOz_UNe-pXybRLRTfuQ9XE693m9lzCDRij9q04ugCtmOBze2bgEH8nKSe9XgPaVn3VxEWynFM0I9YvE/s647/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="615" data-original-width="647" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjQO4BYlhBWLNenmKTiROCzskgSuqYJJz_xwP00B5z7bk7Abj732WX14Cpec-9Zx9n8LjcUEpvN3A8hyr5CZjv9ls6ISAAzw4AhE56cofZ2bHcOz_UNe-pXybRLRTfuQ9XE693m9lzCDRij9q04ugCtmOBze2bgEH8nKSe9XgPaVn3VxEWynFM0I9YvE/s320/1.jpg" width="320" /></a></div></i>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-13599785975192410702024-02-04T00:15:00.000-08:002024-02-04T00:15:28.010-08:00Starch: Structure, Applications, ImpactStarch, the prevalent digestible polysaccharide in plants, plays a pivotal role in human nutrition and energy metabolism. Comprising two distinct forms, amylose and amylopectin, both are polymers of D-glucose, contributing to the diverse functions of starch in the biological realm.<br /><br />Amylose, characterized by its linear and unbranched structure, forms through a-1,4 glycosidic bonds linking glucose residues. Recent research has shed light on the unique properties of amylose, emphasizing its potential applications in the food industry, particularly in the development of resistant starch with prebiotic benefits. Studies indicate that such resistant starch may contribute to gut health by promoting the growth of beneficial bacteria.<br /><br />In contrast, amylopectin, a branched-chain polymer, features branch points formed through a-1,6 glycosidic bonds. Investigations into amylopectin's structure and digestibility have revealed its significance in the gradual release of glucose during digestion. This controlled release has implications for managing blood sugar levels, making starch an essential component in diets designed for individuals with diabetes.<br /><br />In conclusion, the study of starch, encompassing its amylose and amylopectin components, continues to unveil its multifaceted nature, from its role in food technology to its impact on health and nutrition. Understanding these aspects opens avenues for harnessing the potential of starch in various fields, contributing to advancements in both science and practical applications.<br /><i>Starch: Structure, Applications, Impact<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pgbkF-ELRh6YGF1UE16wLDaApruvzQfQ3arVrglf3IXcY0ChV4i1YFtQlIEms60kP9HLsroYnFhdJeBXcw-EL23y7dZNCd8T1g0WSJlqngJ_OU8jjuV6FvgIwAJkgBBUvfCBHfijPnbrhP-fbYnoB-sddONCiho9IlkXo1GbIhvaYYQDaAhN3qHHluY/s510/Screenshot%202024-02-04%20160710.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="336" data-original-width="510" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pgbkF-ELRh6YGF1UE16wLDaApruvzQfQ3arVrglf3IXcY0ChV4i1YFtQlIEms60kP9HLsroYnFhdJeBXcw-EL23y7dZNCd8T1g0WSJlqngJ_OU8jjuV6FvgIwAJkgBBUvfCBHfijPnbrhP-fbYnoB-sddONCiho9IlkXo1GbIhvaYYQDaAhN3qHHluY/s320/Screenshot%202024-02-04%20160710.png" width="320" /></a></div></i>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-1172027934121400672024-01-07T06:36:00.000-08:002024-01-07T06:36:24.779-08:00Metal Detection Best PracticesMetal poses a potential risk in a variety of food products, but this threat can be significantly mitigated by employing suitable equipment and implementing an effective program to manage stray metal particles.<br /><br />While conscientious food producers have long recognized the importance of controlling metal contamination in food, the adoption of quality control inspections has now reached unprecedented levels. The growing awareness of potential physical metal hazards in food products has spurred an increased demand for more advanced detection strategies, a demand reinforced by regulatory agencies.<br /><br />Metal contamination typically arises from four sources: raw materials (such as metal tags or screen wire in powder), personal effects (like paper clips or jewelry), maintenance activities (including welding swarf or shavings), and in-plant processing (resulting from small parts or shavings from mills, blenders, slicers, etc.).<br /><br />A metal detection loop comprises three crucial components: product transfer, the metal detection system, and the reject system. Modern metal detection systems must meet the minimum requirement of rejecting contaminated products from the production line while accurately confirming the rejection. Achieving this relies on precise timing and speed control mechanisms, particularly on high-speed production lines.<br /><br />To maximize the effectiveness of metal detection, the detector should be positioned as close as possible to the finished product fill station, or all sealed packages should pass through a detector. The integration of inverter controls into the main power supply of the metal detector ensures diligence, enabling the detector to automatically determine reject timing, even when adjusting line speeds remotely or manually.<br /><br />However, relying solely on a metal detector is insufficient to ensure the detection and removal of all metal. For optimal results, the metal detector should be part of a product-specific quality assurance program. This program requires constant calibrated checks by qualified quality control staff, including regular sensitivity tests scheduled by the metal detector.<br /><br />The fundamental principle of metal detection revolves around the transmission and reception of electrical impulses, similar to radio waves. All metals possess characteristics that alter the transmitted signal due to their conductivity and magnetic properties.<br /><br />Quality assurance involves sensitivity checks using samples of various magnetic, non-magnetic, and stainless metals. The testing program undergoes verification, with the metal detector confirming that the test samples match the correct metal type, dimensions, and electromagnetic conductivity required for the specific product under inspection.<br /><i>Metal Detection Best Practices</i>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-87763616553194556812023-12-23T07:24:00.000-08:002023-12-23T07:25:49.829-08:00Buckwheat for soba noodlesThe main types of buckwheat, specifically common buckwheat (<i>Fagopyrum esculentum</i>) and Tartary buckwheat (<i>Fagopyrum tartaricum</i>), are primarily cultivated for culinary purposes.<br /><br />Although soba noodles can be made exclusively with buckwheat flour and water, it is more common for them to include wheat flour and occasionally salt.<br /><br />Legend has it that Zen Buddhist monks, prior to embarking on prolonged meditation and fasting, traditionally ingested a mixture of buckwheat flour and water shaped into a ball. The technique for making soba noodles was brought to Kyoto from China in the 13th century by a monk named Shoichi-Kokushi.<br /><br />With an increase in the number of Zen Buddhist temples and a rising demand for buckwheat noodles, the 16th century witnessed temples transitioning into confectionery shops.<br /><br />Buckwheat possesses a substantial mineral and antioxidant content, resulting in various health benefits, including improved blood sugar regulation. In comparison to rice, buckwheat contains higher levels of protein and essential amino acids like lysine and arginine (critical for children). Furthermore, being gluten-free makes buckwheat a safe dietary option for individuals with gluten allergies or celiac disease.<br /><i>Buckwheat for soba noodles</i><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; color: #374151; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px 0px; white-space-collapse: preserve;">
</p>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-50165245400988777822023-08-19T18:11:00.002-07:002023-08-19T18:11:12.946-07:00Calcium's Role in Bone and TeethThe optimal health and strength of human bones rely on a balanced diet and a continuous supply of essential nutrients, with special emphasis on the significance of calcium and Vitamin D.<br /><br />Calcium assumes the responsibility of constructing, shaping, and maintaining bones and teeth. This function plays a critical role in reducing the occurrence of osteoporosis. Beyond its role in reinforcing dental and skeletal structures, calcium also carries importance for the body's blood vessels, muscles, and bodily fluids.<br /><br />For infants and young children, calcium is essential for the development of sturdy teeth and bones, while adults require it to support strong teeth and a solid skeletal framework. Inadequate calcium intake leads to weakened bones and more fragile, porous teeth. Unfortunately, a significant portion of the American population fails to meet the recommended calcium intake.<br /><br />Osteoporosis doesn't solely affect bones; it can also impact teeth by weakening the jawbone. This condition raises concerns for oral health due to its potential to develop in the jawbones, leading to tooth loss. As bone mineralization and density decrease, the risk of periodontal disease increases.<br /><br />All of these issues can be avoided by obtaining adequate calcium, either through dietary sources or supplementation, which in turn can provide protection and reinforcement to teeth. People can achieve the recommended daily calcium intake by incorporating a nutritious diet that includes a variety of calcium-rich foods. Dairy products like milk, yogurt, and cheese stand out as primary sources of calcium. Other foods rich in calcium include:<div>~Leafy greens like kale, broccoli, and Chinese cabbage (bok choy)<br />~Fish with soft bones such as sardines and salmon<br />~Various types of bread, pasta, and grains<br />~Calcium-fortified cereals, juices, and beverages<br /><br />Calcium from food makes its way through the body alongside other nutrients, eventually reaching the bone marrow. From there, it is transported to the teeth and integrated into the enamel. Consequently, calcium plays a pivotal role in maintaining both skeletal and dental health.<br /><i>Calcium's Role in Bone and Teeth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZs9pZFVygHBC-uQoKbPVLZ3R1iCigiyoasIIPQ1eAp_Pomt5oUFOx0UJ7JcO8KNnGLpLWDe-B1-waB75k3DOSpkd2xccqjoAyFrSF8Tg3GbKAB0S0rQgxpqBUqKQd2v4DVUNcbzauRs-LKVVTXbOVy9s1Jn0uBigYZtNtkPKAjDvxnoSGaMr8jz_2m0/s381/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="253" data-original-width="381" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZs9pZFVygHBC-uQoKbPVLZ3R1iCigiyoasIIPQ1eAp_Pomt5oUFOx0UJ7JcO8KNnGLpLWDe-B1-waB75k3DOSpkd2xccqjoAyFrSF8Tg3GbKAB0S0rQgxpqBUqKQd2v4DVUNcbzauRs-LKVVTXbOVy9s1Jn0uBigYZtNtkPKAjDvxnoSGaMr8jz_2m0/w379-h251/1.jpg" width="379" /></a></div></i></div>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-29954132581130223232023-07-16T02:10:00.003-07:002023-07-16T02:10:11.115-07:00Food Safety and Best Practices for Fresh ProduceEnsuring the safety and quality of the food we consume is of paramount importance for maintaining good health. One crucial aspect of this is the proper handling and selection of fresh produce. In this essay, we will explore essential guidelines to follow to ensure the safety and nutritional value of fruits and vegetables.<br /><br />~Purchasing Fresh Produce: When shopping for fresh produce, it is crucial to be discerning and selective. Avoid buying fruits and vegetables that display signs of bruising or damage. These visual cues can indicate compromised quality and may also indicate potential health risks if consumed.<br /><br />~Canned Goods Awareness: Canned goods are a common pantry item, but it is essential to inspect them closely before purchase or use. Avoid canned goods that are swollen, dented, or show any signs of damage, as this may indicate contamination or improper sealing.<br /><br />~Embrace Seasonal and Local Produce: To enjoy the freshest and most flavorful fruits and vegetables, consider buying seasonal and locally grown produce. Seasonal produce is more likely to have retained its nutrients due to minimal transportation and storage time.<br /><br />~Separate Fruits and Vegetables from Meats and Fish: Preventing cross-contamination is vital to maintaining food safety. Always keep fruits and vegetables separate from raw meats and fish to avoid potential bacterial contamination.<br /><br />~Frozen Food Precautions: When purchasing frozen foods, be wary of packages that have thawed or show signs of thawing. Frozen foods should be maintained at a consistent low temperature to preserve their quality and minimize the risk of foodborne illnesses.<br /><br />~Transport and Storage: To preserve the freshness of your produce, transport food in a cool environment, such as an air-conditioned car, insulated cooler, or ice-packed bags. When at home, refrigerate fruits and vegetables at or below 40 degrees Fahrenheit (4.4 degrees Celsius). Remember that the temperature danger zone for most foods is between 40°F and 140°F (4.4°C and 60°C), where bacteria can rapidly multiply.<br /><br />~Personal Hygiene: Before handling any food, make it a habit to wash your hands thoroughly with hot, soapy water. This simple yet effective practice helps prevent the transfer of harmful microorganisms from your hands to the food.<br /><br />~Cleaning Fresh Produce: Before consuming fruits and vegetables, wash them thoroughly under running water, even if you plan to peel them. While peeling may reduce pesticide levels, it cannot entirely eliminate them, so washing remains essential.<br /><br />~Drying Produce: After washing, dry fruits and vegetables with a clean cloth or paper towel. This step helps remove residual water, which can harbor bacteria and spoilage microorganisms.<br /><br />~Proper Food Storage: Avoid leaving food exposed to direct sunlight, as this can hasten spoilage and microbial growth. Remember to keep hot foods hot and cold foods cold to prevent bacterial proliferation.<br /><br />~Handling Fresh Produce: After handling raw meat, poultry, or seafood, it is crucial to wash your hands thoroughly before preparing fresh produce. This precautionary measure minimizes the risk of cross-contamination.<br /><br />~Removing Bruised or Damaged Parts: Before consumption, examine fruits and vegetables for any bruised or damaged areas. If present, cut away these portions, as they may harbor bacteria and affect the overall quality of the produce.<br /><br />~Discarding Rotten Produce: Rotten produce should be discarded promptly to prevent the spread of spoilage microorganisms to other foods.<br /><br />~Managing Moldy Food: Avoid consuming moldy food. If mold appears on hard cheeses or fruits and vegetables, carefully cut out the affected area, ensuring you remove a considerable margin around it.<br /><br />~Cleaning and Sanitizing: Lastly, always clean and sanitize cutting boards, dishes, utensils, and countertops with soap and hot water after preparing raw meat, poultry, and seafood. This step is essential before handling produce that will be eaten raw to prevent cross-contamination.<br /><br /><span style="color: #2b00fe;">Conclusion:</span><br />By following these food safety guidelines, we can enjoy fresh and nutritious produce without compromising our health. Being vigilant about food handling, storage, and personal hygiene ensures that we can fully enjoy the benefits of fruits and vegetables while minimizing potential health risks. Always remember that food safety is a shared responsibility, and each individual's contribution plays a vital role in safeguarding public health.<br /><i>Food Safety and Best Practices for Fresh Produce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKzja5SuRs4a1bjoAKbfpbFrJjCIQ7Rak8kfzWBCaM4mr_M9HZC9lfXPR-Bl2z5b_M_BZT6ieKmx-85EVP8guH48bUzux2-7VjkslO4u6brRxRbg7SUzwVuFFrs5PH3w74Vcwiubg5IcwcIEOaO4bd2MqUUf0xnE0HTGu4OdCdBcwr620VY5wjSc9aw8/s564/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="408" data-original-width="564" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKzja5SuRs4a1bjoAKbfpbFrJjCIQ7Rak8kfzWBCaM4mr_M9HZC9lfXPR-Bl2z5b_M_BZT6ieKmx-85EVP8guH48bUzux2-7VjkslO4u6brRxRbg7SUzwVuFFrs5PH3w74Vcwiubg5IcwcIEOaO4bd2MqUUf0xnE0HTGu4OdCdBcwr620VY5wjSc9aw8/w422-h304/1.jpg" width="422" /></a></div></i>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-37407748300966073742023-06-24T07:54:00.005-07:002023-06-24T07:54:59.987-07:00What is Shigellosis?Shigellosis is a sudden intestinal illness that is a major public health problem in many developing countries, where it causes about 5 to 10 per cent of childhood diarrhea. <br /><br /><i>Shigella</i> is a germ that causes a disease called shigellosis. Shigella species are aerobic gram-negative bacilli in the family Enterobacteriaceae. Children younger than 5 years are most likely to get shigellosis, but people from all age groups can get this disease. Most people with shigellosis will get better within 5 to 7 days without medical treatment. <br /><br />Shigellosis are also influenced by nutritional status, and environmental factors affecting transmission such as rainfall and temperature. Shigella infections can occur throughout the year, but in most communities the incidence is highest when the weather is hot and dry. This may be because the scarcity of water limits handwashing and other hygiene measures that reduce transfer of the very small number of bacteria needed to cause infection. <br /><br />Transmission is fecal-oral including direct person-to person contact. It is most likely to occur in children and those who fail to clean hands thoroughly, including under fingernails after defecation. Transmission occasionally occurs with sexual contact. <br /><br />Health workers are usually aware of the number of shigellosis cases, because symptoms are severe, and therefore children with Shigella infections are more likely to be brought to hospitals or clinics. Case fatality rates, even in hospitalized cases of dysentery, are six to eight times greater than for watery diarrhea. Dysentery is associated with persistent diarrhea. In rural north India, for example, nearly a third of all persistent diarrheal episodes are dysenteric. <br /><br />People who are sick with <i>Shigella </i>usually start experiencing symptoms 1 to 2 days after putting something in their mouth or swallowing something that has come into contact with the bacteria. Symptoms of shigellosis may include:<br />• Diarrhea (sometimes bloody)<br />• Fever<br />• Stomach pain<br />• Feeling the need to pass stool [poop] even when the bowels are empty <br /><br />During disease epidemics caused by Shigella dysenteriae type 1, as many as one in ten people in affected communities will become infected, and as many as 10 to 15 per cent of these will die.<br /><b><span style="color: #2b00fe;">What is Shigellosis?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fJdJaRVXnHxUUUrm8mkIJVxctgWIksxxHgw8BJ5nwaB5VpH6lkX9Mh_NnV2VJC7RaWEEOUdWt1MoP1stBRRj_CxCFVnZoxVgs84vNcj61726r-_jA-W56wrJ3U7oSZ5QkP5wHA28UQwaDXVpjQRGyK7kV2Xq57qmVpBhAQDZFbq3MRoZXQONE-DyRMc/s643/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="643" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fJdJaRVXnHxUUUrm8mkIJVxctgWIksxxHgw8BJ5nwaB5VpH6lkX9Mh_NnV2VJC7RaWEEOUdWt1MoP1stBRRj_CxCFVnZoxVgs84vNcj61726r-_jA-W56wrJ3U7oSZ5QkP5wHA28UQwaDXVpjQRGyK7kV2Xq57qmVpBhAQDZFbq3MRoZXQONE-DyRMc/w408-h348/1.jpg" width="408" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-54984230968862544272023-05-22T17:55:00.001-07:002023-05-22T17:55:10.771-07:00Durian – King of fruit Durian (<i>Durio zibethinus</i>) is a native fruit of Southeast Asia. Its range appears to be the Malay Peninsula, Indonesia, and the island of Borneo. <br /><br />Durian belongs to family Bombacaceae and it chromosome number is 2n = 56. Durio zibethinus is a medium to large buttressed tree, up to 45 m tall in dense lowland forests and 10-15 m in orchards and backyards; bark dark red brown, peeling off irregularly. Durian grows well in hot, humid climates with high rainfall. It prefers sandy loam soil. Seed and vegetative means are used for propagation. <br /><br />Durian is a climacteric fruit that undergoes rapid postharvest changes resulting in a short shelf life at ambient temperature. These changes are essential for a good quality for consumption. The fruit is usually consumed fresh, but it can be processed into different products.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ji_25fsvWRyMcUIvULcVBJOT25Jtels5_kM-J4MywcMEHrDCkXyEZyl0e4ogVZrQUNThyp_R9uyQnPS4pMQx2cZ9bJ1D3JDmTlbnBRRTrUlIpg1EKWP1LO3OMZmjYI6bd5jSKccPKYRFvCVEAkLs3Xa22ItKUef6j8FjWuHeeTc9SKEZ3VuqDRsu/s770/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="645" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ji_25fsvWRyMcUIvULcVBJOT25Jtels5_kM-J4MywcMEHrDCkXyEZyl0e4ogVZrQUNThyp_R9uyQnPS4pMQx2cZ9bJ1D3JDmTlbnBRRTrUlIpg1EKWP1LO3OMZmjYI6bd5jSKccPKYRFvCVEAkLs3Xa22ItKUef6j8FjWuHeeTc9SKEZ3VuqDRsu/s320/2.jpg" width="268" /></a></div>Fruit varies greatly in size; 15-25 cm in diameter, green to yellowish brown, with spines that are variable in length and shape. Seeds chestnutbrown, completely enclosed in a thick, white or yellow, soft, sweet, fragrant aril. <br /><br />Its edible aril is soft and creamy with white or yellowish color. The aril has a sweet taste and strong dominated by fruity (estery) and unique sulfury notes. Due to its unique and highly characteristic flavor, durian is deemed as a delicacy and even regarded as the King of Fruits by local people. <br /><br />Flowers are white or pink in color and arranged in cymes. Fruit is a large, spherical, ovoid, spiny, green to yellow capsule that split into five valves. <br /><br />This fruit can reduce lethality of alcohol. In India leaves and roots used in a prescription for fever. Leaves also used in medicinal bath during fever. For fruit walls used externally for skin disease.<br /><b><span style="color: #2b00fe;">Durian – King of fruit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlyvtmFLjNloSYWt2tkmrebtDMjQRpZzeumvfHXMiKtz2-HhvFIPYrL6JHeXoo-u5ZrT7BfeNlBL6cxoxMZYeR2YnMIBydgB5p_So9AILENS2bUK7bb8oEpqLo_JHAR87e3a5OGFMEONlE1XYwnrw238VBrQhwaH2QR3cI1T6FWdbd7YcvY58rhRL/s492/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="492" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlyvtmFLjNloSYWt2tkmrebtDMjQRpZzeumvfHXMiKtz2-HhvFIPYrL6JHeXoo-u5ZrT7BfeNlBL6cxoxMZYeR2YnMIBydgB5p_So9AILENS2bUK7bb8oEpqLo_JHAR87e3a5OGFMEONlE1XYwnrw238VBrQhwaH2QR3cI1T6FWdbd7YcvY58rhRL/w356-h275/1.jpg" width="356" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-15537960434773625832023-04-30T21:46:00.003-07:002023-04-30T21:46:24.836-07:00Niacin (Vitamin B3)Niacin, also known as nicotinic acid and vitamin B3 is one of the vitamins belonging to vitamin B complex. Niacin is the generic name for nicotinic acid (pyridine-3-carboxylic acid), nicotinamide (niacinamide or pyridine-3-carboxamide), and related derivatives, such as nicotinamide riboside. <br /><br />These compounds are precursors of the co-enzymes nicotinamide adenine dinucleotide and nicotinamide adenine dinucleotide phosphate, which is directly or indirectly involved in many metabolic functions including the digestive system, skin, and nerves. <br /><br />Human bodies also use niacin to convert nutrients into energy, to make fats and cholesterol and to form and repair our genetic material (DNA). <br /><br />Niacin vitamers are found in both plant and animal foods, and due to the contribution of tryptophan, foods containing balanced protein may also contribute to high niacin equivalent. Niacin can be sourced from a variety of foods but some of the richest sources include: liver, meat and meat products, fish, peanuts, whole grains, fortified foods. <br /><br />Niacin is present in a wide variety of foods. Many animal-based foods—including poultry, beef, and fish—provide about 5-10 mg niacin per serving, primarily in the highly bioavailable forms of NAD and NADP. Plant-based foods, such as nuts, legumes, and grains, provide about 2-5 mg niacin per serving, mainly as nicotinic acid. <br /><br />Its deficiency is apparent in conditions of poverty, malnutrition, chronic alcoholism psychosis, and some types of tumor. Mild niacin deficiency can slow metabolism, and cause headaches and other minor symptoms, but severe deficiency causes the disease pellagra, characterized by diarrhea, dermatitis and other skin disorders, dementia, inflammation of the mouth and tongue, and other symptoms which can be fatal if left untreated. <br /><br />If supplemented at pharmacological level, niacin compounds provide potential health benefits like combating cardiovascular disease, diabetes, osteoarthritis, neurological problems, and skin diseases. Apart from having such benefits, excess doses of niacin could lead to side effects.<br /><b><span style="color: #2b00fe;">Niacin (Vitamin B3)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJWz8uuf_Im9e8omFsLs0PJyYhFRjHK8g1lgYLdLuIOHqGg9g6JZjt3xW8FUPmWUL36-0zbL1j7c8qDF3i-AF8TLfst6THaN3lH80AoNEGo70MbD7t4uZqnPOn0RjRWQYp_KLizVIFufsxwBR2A1x85Sx1C-LXjXoYQsy02fqLmLmU_Wds2wuScHj/s4191/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1460" data-original-width="4191" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJWz8uuf_Im9e8omFsLs0PJyYhFRjHK8g1lgYLdLuIOHqGg9g6JZjt3xW8FUPmWUL36-0zbL1j7c8qDF3i-AF8TLfst6THaN3lH80AoNEGo70MbD7t4uZqnPOn0RjRWQYp_KLizVIFufsxwBR2A1x85Sx1C-LXjXoYQsy02fqLmLmU_Wds2wuScHj/w472-h164/1.jpg" width="472" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-23344094780880600772023-03-25T19:12:00.002-07:002023-03-25T19:12:04.217-07:00Food sources of selenium Selenium is a trace mineral that is essential to overall health, and helps to optimize the body’s immune response. Selenium has many vital roles in human body, from antioxidant and anti-inflammatory effects to the production of thyroid hormones. <br /><br />It is a vital component of many of the body’s enzymes and proteins called selenoproteins, which help to make DNA and protect against cell damage and infections. Selenoproteins are also needed for reproduction and thyroid hormones. <br /><br />Symptoms of selenium deficiency can include muscle weakness and fatigue. Low selenium status is also associated with an increased risk of poor immune function and cognitive decline. <br /><br />Selenium is naturally found in the soil but levels vary, hence the selenium content of plant foods varies accordingly. It also can be influenced by the climate and farming practices. <br /><br />Some great sources of plant-based friendly foods that contain selenium include: Brazil nuts, beans, lentils, wholegrains, and brown rice. Fortified foods are another option, where the mineral is included in wholewheat bread and pasta as well as cereals. <br /><br />Other good sources of selenium are fish, organ meats such as liver, eggs, and dairy products. Because fish are often exposed to industrial pollution (including mercury), it may be better to choose fish that contain higher levels of selenium, such as sardines. <br /><br />Selenium can be found across a selection of multivitamins or as standalone food supplements. Women need 60 micrograms a day (+10-20 when pregnant or breastfeeding) and men need 75 micrograms per day.<br /><b><span style="color: #2b00fe;">Food sources of selenium<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXNhXm5xVlbHyAo9rNaxyCd88-jBBxFRwTkkOl3l_7q6H_iJyyTgETle-NRNIQ6Sq84yvtTOlr0W7AyayCkUMfvJuNd8uk5836hdCz4BtNCKXpHJDTN5FQTraScipr34s_QFSmlBvk1SDzKHNxAnZ8asVCmRmwUzSGFTR_EK9L8RBg5wuVqO2Jwmj/s651/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="646" data-original-width="651" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXNhXm5xVlbHyAo9rNaxyCd88-jBBxFRwTkkOl3l_7q6H_iJyyTgETle-NRNIQ6Sq84yvtTOlr0W7AyayCkUMfvJuNd8uk5836hdCz4BtNCKXpHJDTN5FQTraScipr34s_QFSmlBvk1SDzKHNxAnZ8asVCmRmwUzSGFTR_EK9L8RBg5wuVqO2Jwmj/w430-h427/1.jpg" width="430" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-89073230151311752622023-02-26T21:55:00.002-08:002023-02-26T21:55:10.642-08:00What is calorie restriction?Calories are the energy in food. Human body has a constant demand for energy and uses the calories from food to keep working. Energy from calories fuels human every action, from fidgeting to marathon running. <br /><br />Calorie restriction means reducing average daily caloric intake below what is typical or habitual, without malnutrition or deprivation of essential nutrients. Calorie restriction has been linked to extended lifespan or delayed aging in models for aging that include yeast, nematodes, and rodents. <br /><br />Cutting calories needs to include change. These changes can have a big impact on the number of calories take in:<br />*Skipping high-calorie, low-nutrition items<br />*Swapping high-calorie foods for lower calorie choices<br />*Cutting portion sizes <br /><br />Animal studies have found health benefits in calorie restriction that include improved metabolism, longer life spans, and delayed onset of age-associated diseases. The metabolic regulatory effects of calorie restriction include attenuation of protein translation and improved glucose homeostasis. These metabolic mechanistic effects may underlie the observed increases in calorie restriction -mediated longevity. <br /><br />Cutting calories too severely can lead to negative side effects like nutrient deficiencies and fatigue. Low calorie diets rarely work for long-term weight loss and can lead to weight cycling, which negatively affects overall health.<br /><b><span style="color: #2b00fe;">What is calorie restriction?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUEJEznDnqxhCi6IyuPOP20o6QMqU-Kke1kjr_vE--goMRmlGGN6rwUSQ1Vs-mMH4mup22lCMnRYYcXcjNhwdN4UAKn6et7BZ4x4MXbcVYjogY_ECIMav5CZgoDf3NqKyeuUyAUX7NZ98DUZQTpo9taiSZiFSmxK75XRWoXySCGx1Eqg7XSGyIQj0/s722/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="541" data-original-width="722" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUEJEznDnqxhCi6IyuPOP20o6QMqU-Kke1kjr_vE--goMRmlGGN6rwUSQ1Vs-mMH4mup22lCMnRYYcXcjNhwdN4UAKn6et7BZ4x4MXbcVYjogY_ECIMav5CZgoDf3NqKyeuUyAUX7NZ98DUZQTpo9taiSZiFSmxK75XRWoXySCGx1Eqg7XSGyIQj0/s320/1.jpg" width="320" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-18129596159311504752023-01-07T20:05:00.005-08:002023-01-07T20:05:59.903-08:00Japanese fish cake: KamabokoJapanese fish cake is a processed seafood product eaten in Japanese cuisine. Fish cakes are made from ground fish and flour or starch that is formed into small loafs and then steamed or fried. Fish cakes are used in a variety of Japanese dishes such as soups and stews, appetizers, and boxed lunches. <br /><br />Kamaboko is a type of Japanese fish cake made from pureed white fish, called surimi (ground meat). The fish cake includes binding agents, such as egg whites, and natural flavoring, like sake. <br /><br />Kamaboko’s main ingredient is fish. Silver white croaker, Japanese gissu, and other such fish are often used as ingredients for kamaboko. In fact, a single cylinder of kamaboko will contain up to seven varieties of fish. <br /><br />Kamaboko is formed onto small wooden boards before steaming. These fish cakes are often artfully decorated to present a visually pleasing cross section when sliced. It is served on celebratory occasions and everyday meals. Kamaboko may be enjoyed sliced on its own, or it is added to various foods as an ingredient or topping for soup, ramen, or udon and soba dishes. <br /><br />Kamaboko was developed to preserve fish for long periods of time. In fourteenth-century Japan, different types of white fish were combined into a gelatinous paste to make kamaboko. The food is so prevalent in Japan that in 1983, November 15 was designated Kamaboko Day.<br /><b><span style="color: #2b00fe;">Japanese fish cake: Kamaboko<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcr2klA8j_yEIz7G-wPC9VZmPO0lLdJeL2m1Df0tRAGUO1iQn7D50NBxdaGmA1MFAcaa6a9gl7ZPIUYXZ-66vTaDR1ouBuXdSAfk_4-QzkX0IJiZS5YHpCpDP51klsGeCRCewEc74552630am_-R-ZguzHmIyjWxkKWtQ1RIYjtrA_WXMkVgCuJY-0/s488/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="488" height="431" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcr2klA8j_yEIz7G-wPC9VZmPO0lLdJeL2m1Df0tRAGUO1iQn7D50NBxdaGmA1MFAcaa6a9gl7ZPIUYXZ-66vTaDR1ouBuXdSAfk_4-QzkX0IJiZS5YHpCpDP51klsGeCRCewEc74552630am_-R-ZguzHmIyjWxkKWtQ1RIYjtrA_WXMkVgCuJY-0/w452-h431/1.jpg" width="452" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-46519918629077064702022-12-02T20:14:00.001-08:002022-12-02T20:14:07.014-08:00Functional foodsFunctional foods. Among the fastest-growing segments of the market are foods with added vitamins and minerals, which aim to help protect against disease and promote wellness. <br /><br />What are functional foods? Functional foods are ingredients that offer health benefits that extend beyond their nutritional value. Some types contain supplements or other additional ingredients designed to improve health. <br /><br />Functional foods cover a variety of foods. Minimally processed, whole foods along with fortified, enriched or enhanced foods, can all be functional foods. Products considered functional generally do not include products where fortification has been done to meet government regulations and the change is not recorded on the label as a significant addition. <br /><br />Linking the consumption of functional foods or food ingredients with health claims should be based on sound scientific evidence. <br /><br />Also known as nutraceuticals, functional foods are highly nutritious and associated with a number of powerful health benefits. Oats, for instance, contain a type of fiber called beta glucan, which has been shown to reduce inflammation, enhance immune function, and improve heart health. <br /><br />Fatty fish, like salmon, sardines, trout and herring, are among some of the best choices. They are lower in mercury and have higher amounts of omega-3 fatty acids, which may help lower risk of heart disease. <br /><br />Omega-3 enriched eggs: May lower triglycerides, cholesterol, and reduce the risk for coronary heart disease. <br /><br />Similarly, fruits and vegetables are packed with antioxidants, which are beneficial compounds that help protect against disease. <br /><br />Tomatoes and tomato products. The phytochemical lycopene’s in the reduction of prostate cancer, but it also may reduce the risk of certain other cancers, and heart disease.<br /><b><span style="color: #2b00fe;">Functional foods<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VFrffvrJ5wuLQ3XmGIVF7JpdhbsD0fFgMxq4qO3Y6sxpIv9i7FaXwMBE7SXVXsIFLfrArpWrPG-67YeOd6jX2g4xae4OPmttOxjPLpgGeUCegW9GgMdHBk_K0LkDRfV6GYoinBVavaK6q_EL2M0r7ZVZ5NGJALXhwDyv5rniI_rOFFs2tP-dzSCz/s551/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="551" data-original-width="382" height="599" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VFrffvrJ5wuLQ3XmGIVF7JpdhbsD0fFgMxq4qO3Y6sxpIv9i7FaXwMBE7SXVXsIFLfrArpWrPG-67YeOd6jX2g4xae4OPmttOxjPLpgGeUCegW9GgMdHBk_K0LkDRfV6GYoinBVavaK6q_EL2M0r7ZVZ5NGJALXhwDyv5rniI_rOFFs2tP-dzSCz/w416-h599/1.jpg" width="416" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-35229359087706052572022-11-07T05:41:00.002-08:002022-11-07T05:41:20.268-08:00What are trans fats?Trans fat is a type of dietary fat. Trans fats are a form of unsaturated fat, which can be classified as either natural or artificial. <br /><br />Natural trans fats are formed by bacteria in the stomachs of cattle, sheep, and goats. Beef, lamb, and dairy products contain naturally occurring trans fats. Other types of meat, such as poultry, fish, and pork, also contain a small amount (2Trusted Source). <br /><br />On the other hand, artificial trans fats are formed during the process of hydrogenation, where hydrogen is added to liquid vegetable oil. This process converts the oil into a solid fat at room temperature. <br /><br />This partially hydrogenated oil is inexpensive and less likely to spoil, so foods made with it have a longer shelf life. <br /><br />Trans fats are most often found in fried foods, savory snacks, frozen pizzas, baked goods, margarines, ready-made frosting, and coffee creamers. <br /><br />Consuming trans fats, especially those from hydrogenated oils, increases LDL cholesterol. This is the "bad" type of cholesterol that clogs and hardens your arteries, leading to a higher risk of blood clotting, heart attack, or stroke. <br /><br />Because of the health risks from these fats, the United States Food and Drug Administration (FDA) has banned food manufacturers from adding partially-hydrogenated oils (PHOs) to foods. The FDA has estimated that ban on trans fats may prevent as many as 20,000 heart attacks and 7,000 coronary heart disease deaths in the U.S. annually.<br /><b><span style="color: #2b00fe;">What are trans fats?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYOA0T_iEMlZc4K2GmY64bzqSb4hTgJBkSPrwUFXDaSDSU81dKfr6gi0BS1VjWwfqTF0YqGsN6XaqZi4pcz3rFqPmpJdUYSHjVcXyeu5RbJ58bx4Rpding_4GOb8GS7sYxu91BLRveORm4akzBQI7TZwqs2dfglL8M4TYeuEpS3juigqHqFOq1NXS/s667/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="667" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYOA0T_iEMlZc4K2GmY64bzqSb4hTgJBkSPrwUFXDaSDSU81dKfr6gi0BS1VjWwfqTF0YqGsN6XaqZi4pcz3rFqPmpJdUYSHjVcXyeu5RbJ58bx4Rpding_4GOb8GS7sYxu91BLRveORm4akzBQI7TZwqs2dfglL8M4TYeuEpS3juigqHqFOq1NXS/w464-h339/1.jpg" width="464" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-20681802492501757872022-10-10T09:39:00.004-07:002022-10-10T09:39:22.724-07:00Water activity in foodThere are two types of water measurement:<br />*Water content<br />*Water activity <br /><br />The water activity (aw) of a food is expressed as the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditions. It predicts whether water is likely to move from the food product into the cells of micro-organisms that may be present. <br /><br />A water activity of 0.80 means the vapor pressure is 80 percent of that of pure water. The water activity increases with temperature. High water activity promotes the growth of microorganisms. <br /><br />Products with a higher water activity are prone to degradation, and the development of mold and bacteria. Accuracy is very important when it comes to these products. At water activity 0.59 a product could be considered safe from the potential growth of bacteria and mold. <br /><br />Controlling water activity in a powder product maintains proper product structure, texture, stability, density, and rehydration properties. Water activity is suitable measurement for predicting food safety and quality.<br /><b><span style="color: #2b00fe;">Water activity in food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm274JcAVbU-yfZ7dnGY8WmgBshHdfho2mRtEZbz96y5gRyRmBaH1pE1Ve_2H52uo5JfL7aDnHPLOlaRjEI0qWeVtFEXHjIpnwS_q472Q0-D97exuAVudvg7Z_eVRWdVvDgfyvGPkhX0tdemwng8DG7cwMwLuUwugYOhVOrQD3l53ZC2bGy46TX1aE/s948/2022-10-11.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="569" data-original-width="948" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm274JcAVbU-yfZ7dnGY8WmgBshHdfho2mRtEZbz96y5gRyRmBaH1pE1Ve_2H52uo5JfL7aDnHPLOlaRjEI0qWeVtFEXHjIpnwS_q472Q0-D97exuAVudvg7Z_eVRWdVvDgfyvGPkhX0tdemwng8DG7cwMwLuUwugYOhVOrQD3l53ZC2bGy46TX1aE/w460-h276/2022-10-11.png" width="460" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-76217208294230323742022-09-05T08:11:00.002-07:002022-09-05T08:11:34.323-07:00Corn flourCorn flour refers to finely ground powder from whole corn kernels. It’s basically very finely ground corn meal. In addition to the starch, it also contains fibre, protein and a small amount of fat. Corn flour is gluten-free in its natural form. It has a light, finer texture when used in baked goods <br /><br />Corn flour is used to make bread, muffins, doughnuts, pancake mixes, infant foods, biscuits, wafers, breakfast cereals and breadings, and as a filler, binder and carrier in meat products. It is also used in corn and tortilla chips. <br /><br />For corn chips, the cornmeal dough is fried directly as fairly thick scoop-shaped pieces. The thinner tortilla chips are made from cornmeal that has been subject to nixtamelization, an alkali treatment that helps break down hemicellulose and affects the flavor and nutritional quality of the corn. <br /><br />Corn flour is made from finely ground corn kernels. There are two types of corn flour: the more common yellow corn flour that’s made from yellow corn, and white corn flour made from white corn kernels. Most corn flour is made from dried yellow dent corn, a variety with a small dent in the top of the kernel.<br /><b><span style="color: #2b00fe;">Corn flour<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddKdDdDWt5NaPstNx7WcgT7DOMEwJNBQ4KD781a6mMaNOjPhkUs8ROY4JlopmRL3GE1_2PDQCSocR0ej15Soy2RTV53fxymqK-7VXuVprw0Dp7RYn2Xuw6ONSUPCZxMGYEU_LaMq76JLjIdZSkZn2S0Q-GnMMjITbFpWi8KnRY22lxjR-SwntGIpd/s447/2022-09-05.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="414" data-original-width="447" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddKdDdDWt5NaPstNx7WcgT7DOMEwJNBQ4KD781a6mMaNOjPhkUs8ROY4JlopmRL3GE1_2PDQCSocR0ej15Soy2RTV53fxymqK-7VXuVprw0Dp7RYn2Xuw6ONSUPCZxMGYEU_LaMq76JLjIdZSkZn2S0Q-GnMMjITbFpWi8KnRY22lxjR-SwntGIpd/w375-h347/2022-09-05.png" width="375" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-37185372458753629492022-08-21T19:57:00.004-07:002022-08-21T19:57:26.858-07:00Polishing riceRice polishing is the process by which the outer layers of a grain of rice (the bran) is polished or “milled” away. The process removes the outer coat that is found directly beneath the husk. It is run through a milling process in order to remove this component and the end result leaves white rice. <br /><br />Rice polishing is performed through a rice polisher machine used for buffing or polishing kernels of rice to change the way they look and taste. The main function of the rice polishing machine is to remove the bran powder adhering to the surface of the white rice. <br /><br />These machines use talc or fine dust of other material to buff the outer coat of rice kernels. The polishing process involves milling rice seed to remove the chaff which produces brown rice, next is to remove the bran. <br /><br />The polishing treatment can not only remove the floating bran on the surface of the rice grains, but also play the role of pre-gelatinization and gelatinization of the starch on the surface of the rice grains. <br /><br />Polished rice has less moisture, mineral, biotin, niacin, protein and fatty content than brown or lightly milled rice. The greater acquired preference for polished rice is probably due to the change in texture (removal of insoluble fiber), the better digestibility, the easier chewing, and decreased protein content in this form. <br /><br />Rice polishing shaves away protein and fat, leaving the starchy interior used in saccharification (the conversion of starch to sugar), which is necessary to brew alcohol.<br /><b><span style="color: #2b00fe;"> Polishing rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrYBQY0Dvb4LNPtxtbdQ96giDCLdi3S0APwIHchyErB_WvL3tPzT0xC2bbu3zCrKJg3H1Yocp10DJ2hdxQ8OZVDlmNbmDnqPXZxel42Hx4yumoqj5WJ8Q6Br5tDA31Jy0mWxibzKtqsqzspoSwOobs2a_6USr8OTB6TlQB2OBH0KO1RYhoPtXtidQ/s500/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="500" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrYBQY0Dvb4LNPtxtbdQ96giDCLdi3S0APwIHchyErB_WvL3tPzT0xC2bbu3zCrKJg3H1Yocp10DJ2hdxQ8OZVDlmNbmDnqPXZxel42Hx4yumoqj5WJ8Q6Br5tDA31Jy0mWxibzKtqsqzspoSwOobs2a_6USr8OTB6TlQB2OBH0KO1RYhoPtXtidQ/w476-h229/1.jpg" width="476" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-87789669547476987832022-07-17T08:59:00.004-07:002022-07-17T08:59:27.337-07:00Element of phosphorus in human bodyPhosphorus is a mineral that makes up 1% of a person's total body weight. It plays multiple roles in the body. <br /><br />The main function of phosphorus is in the formation of bones and teeth. About 85% of the body's phosphorus is in bones and teeth. Phosphorus is a component of DNA, and RNA. In addition, phosphorus plays key roles in regulation of gene transcription, activation of enzymes, maintenance of normal pH in extracellular fluid, and intracellular energy storage. <br /><br />In the form of phospholipids, phosphorus is also a component of cell membrane structure. Many proteins and sugars in the body are phosphorylated. <br /><br />It plays an important role in how the body uses carbohydrates and fats. It is also needed for the growth, maintenance, and repair of all tissues and cells, and for the production of the genetic building blocks, DNA and RNA. Phosphorus also helps the body make ATP, a molecule the body uses to store energy. <br /><br />Phosphorus and calcium are interrelated because hormones, such as vitamin D and parathyroid hormone (PTH), regulate the metabolism of both minerals. <br /><br />The kidneys, bones, and intestines tightly regulate phosphorus levels in the body. The Recommended Dietary Allowance (RDA) for adult men and women 19+ years is 700 mg a day. Pregnancy and lactation require the same amount of phosphorus at 700 mg daily. <br /><br />Phosphorus is found in most food sources and is a component of many commonly used food additives. Dairy foods, cereal products, meat, and fish are particularly rich sources of phosphorus.<br /><b>Element of phosphorus in human body<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiXdbRkv2VvJKNbQW8sFV2hzN1FUhMZSohtDBeDtyjNEmmcMpduC6fVlRxpSgHUiZYG_8eIRBYL24T7sbnaIyBfjLOdiM9D0oj-deKgEEDyfb7KAEPYb1hH-nzdUXxkUrSYm1cveYMth9TOVkbwz1kPB2gACzEQdGnL9EnDQNlumduNPAic9vE2Bh/s1695/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1158" data-original-width="1695" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiXdbRkv2VvJKNbQW8sFV2hzN1FUhMZSohtDBeDtyjNEmmcMpduC6fVlRxpSgHUiZYG_8eIRBYL24T7sbnaIyBfjLOdiM9D0oj-deKgEEDyfb7KAEPYb1hH-nzdUXxkUrSYm1cveYMth9TOVkbwz1kPB2gACzEQdGnL9EnDQNlumduNPAic9vE2Bh/w460-h315/1.jpg" width="460" /></a></div></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-63048160514280662432022-06-20T10:05:00.005-07:002022-06-20T10:05:34.758-07:00Food sources of vitamin EVitamin E is a fat-soluble vitamin with several forms. Vitamin E is a fat-soluble compound with antioxidant properties. Its main role is to scavenging loose electrons—so-called “free radicals”—that can damage cells. <br /><br />Free radicals can cause oxidative stress, which is a process that triggers cellular damage and aging. Vitamin E also enhances immune function and prevents clots from forming in heart arteries. Adequate vitamin E levels are essential for the body to function normally. <br /><br />Vitamin E is found naturally in some foods, added to others, and available as a dietary supplement. Nuts, seeds, and some oils tend to contain the most vitamin E per serving. Some dark green vegetables, a few fruits, and some types of seafood also contain vitamin E. <br /><br />Food sources of vitamin E include: wheat germ oil (135% DV per serving), sunflower, safflower, and soybean oil, sunflower seeds (66% DV per serving), almonds (48% DV per serving), peanuts, peanut butter, hazelnut oil (43% DV per serving), beet greens, collard greens, spinach, pumpkin, red bell pepper, asparagus, spinach, Swiss chard, mango, avocado, abalone (23% DV per serving) <br /><br />Many manufacturers now fortify cereals and meal replacements with vitamin E. Vitamin E is widespread in foods. As a result, it is unlikely to become deficient unless nutrient absorption is impaired. <br /><br />People who have digestive disorders or do not absorb fat properly (e.g., pancreatitis, cystic fibrosis, celiac disease) can develop a vitamin E deficiency.<br /><b><span style="color: #2b00fe;">Food sources of vitamin E<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk90b581dxSXn-MAYFIp_obizch8fU_nEwWP4IIlh-k7GF9CXfTrGc8y6320i5S4-E7gLNJ9GQyLFHT78-giC7eQBFF4p73tzvLjyvR_Bavm21rn6gJF28huNb1vLXd5Zm9O9GcrKxs3FqX4Tts670y5oC0LIqPjB8PmNbnGDy-mk39rbLuuC8NG_X/s785/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="785" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk90b581dxSXn-MAYFIp_obizch8fU_nEwWP4IIlh-k7GF9CXfTrGc8y6320i5S4-E7gLNJ9GQyLFHT78-giC7eQBFF4p73tzvLjyvR_Bavm21rn6gJF28huNb1vLXd5Zm9O9GcrKxs3FqX4Tts670y5oC0LIqPjB8PmNbnGDy-mk39rbLuuC8NG_X/w446-h277/2.jpg" width="446" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-49153744776550481452022-06-06T06:44:00.003-07:002022-06-06T06:44:14.835-07:00Anti-spoilage agents for foodFood spoilage is defined as a process that renders a product unacceptable or undesirable for consumption and is the result of the biochemical activity of microbial populations that predominate in the product. Among spoilage microorganisms, bacteria, fungi (yeast and mold) are the major concerns. <br /><br />Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to food waste, increasing food insecurity issues and substantial economic losses <br /><br />Anti-spoilage agent or food preservatives are employed to ensure safety and avoid quality loss derived from microbial, physical–chemical, or enzymatic reactions. <br /><br />Food preservatives are classified into two main groups: antioxidants and antimicrobials. Antioxidants are compounds that delay or prevent the deterioration of foods by oxidative mechanisms. <br /><br />Antimicrobial agents inhibit the growth of spoilage and pathogenic microorganisms in food. To prevent growth of spoilage and pathogenic microorganisms in foods, several preservation techniques, such as heat treatment, salting, acidification, and drying have been used in the food industry <br /><br />Various synthetic chemical preservatives are being used to control microbial food spoilage and to extend product shelf life. All chemical preservatives must be nontoxic and readily soluble, not impart off-flavors, exhibit antimicrobial properties over the pH range of the food, and be economical and practical. <br /><br />Natural preservatives are easy to obtain from plants, animals and microbes. These naturally occurring antimicrobial agents can be isolated from indigenous sources using various advanced techniques. <br /><br />The 5 most common food preservatives are: salt, nitrites, BHA/BHT, sulfites, sodium benzoate/potassium benzoate/benzene<br /><b><span style="color: #2b00fe;">Anti-spoilage agents for food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYvErkDCyK8gjXjceaqHmcji2idHgoTUTD0JMis7AhQdnW2LQUwk0j64IX5qJU9rIcS-xKqCP_TPMaia9UUXX2uoICt3isOonqjWmO3ykqpT6znxm73hA2PEn6NPNEBwKpyj6JLik9Y12T9Sv1WPIEaL8VIS8rCRDb1Wh-UoeyMETyH5UDvFcK_rS/s630/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="421" data-original-width="630" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYvErkDCyK8gjXjceaqHmcji2idHgoTUTD0JMis7AhQdnW2LQUwk0j64IX5qJU9rIcS-xKqCP_TPMaia9UUXX2uoICt3isOonqjWmO3ykqpT6znxm73hA2PEn6NPNEBwKpyj6JLik9Y12T9Sv1WPIEaL8VIS8rCRDb1Wh-UoeyMETyH5UDvFcK_rS/w467-h312/1.jpg" width="467" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-13408125370912619502022-05-22T02:16:00.005-07:002022-05-22T02:16:32.357-07:00What is fish oil?Fish oils are unique in the variety of fatty acids of which they are composed, and are an excellent source of the highly unsaturated C20 and C22 omega-3 fatty acids of medical interest. <br /><br />Fish oil is rich in two important omega-3 fatty acids called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). <br /><br />Fish that are especially rich in these oils include mackerel, herring, tuna, and salmon. Some nuts, seeds and vegetable oils contain another omega-3 called alpha-linolenic acid (ALA). Omega-3 is present throughout the body, especially in the brain, retina, and sperm cells. The body cannot produce omega-3 on its own, however, so people need to obtain it from dietary sources. <br /><br />Most of the benefits of fish oil is associated with the presence of omega 3 fatty acids ie EPA and DHA. The American Heart Association recommends consumption of 1g / day of omega 3 fatty acids in patients with coronary heart disease. <br /><br />Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish oil—that are known to help lower inflammation, and generally improve inflammatory conditions in the body. <br /><br />Fish oil has been shown to help increase "good" HDL cholesterol, lower triglycerides (or blood fats), reduce blood pressure, prevent plaques from forming in arteries, and stave off hardening of the arteries. <br /><br />EPA and DHA could help treat various neuropsychiatric conditions. These include: attention deficit hyperactivity disorder, post-traumatic stress disorder, Parkinson’s disease, depression, dementia, schizophrenia, cognitive decline, including memory loss. <br /><br />Fish oil is used in a variety of food products, including breads, pies, cereals, yogurt, cheese products, frozen dairy products, meat products, cookies, crackers, snack foods, condiments, sauces, and soup mixes.<br /><b><span style="color: #2b00fe;">What is fish oil?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKwrJQOcFgt4p1jPCZkVcouTYUdVs4PejOXq2T4sgF1fagtUzfWQE-6reO3xc-JQg9mbFiMous1zYIEsqV8DE9VjtRQN0WaOyGD4-3H-29nQ6Mt1DfXL3r4IJQ8b9AsfStteA2n5mhdhSFatkOkuJGLwaCRk9enFtWOJQuRvLJIohY0aOtJhVzCA7/s425/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="327" data-original-width="425" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKwrJQOcFgt4p1jPCZkVcouTYUdVs4PejOXq2T4sgF1fagtUzfWQE-6reO3xc-JQg9mbFiMous1zYIEsqV8DE9VjtRQN0WaOyGD4-3H-29nQ6Mt1DfXL3r4IJQ8b9AsfStteA2n5mhdhSFatkOkuJGLwaCRk9enFtWOJQuRvLJIohY0aOtJhVzCA7/w441-h339/1.jpg" width="441" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-70612074196588255212022-04-26T22:06:00.007-07:002022-04-26T22:06:41.645-07:00Water supply in dairy farmWater is an essential nutrient for dairy cattle and a key factor in milk production. Water has a direct influence on the quantity and quality of milk production. A reliable, high quality water supply is essential to dairy farms. Water is used for animal consumption, milk cooling, cleaning and sanitizing equipment, cow cooling, irrigating crops, producing value added products, moving manure and cleaning the barns via flush systems. <br /><br />Cows should consume between 30 and 50 gallons per day. This is over 415 pounds of water per day. It takes between 4 and 4.5 pounds of water to produce 1 pound of milk. Milk consists of 87% water. <br /><br />In addition to drinking water, water is also used throughout the milking barn:<br />*Cleaning: the milking equipment gets cleaned regularly and thoroughly, along with barn areas where cows stand.<br />*Water circulates in heat exchange systems to cool the milk after milking. <br /><br />The water supply used on dairy farms should be portable and located so that there is no possibility of contamination with animals or human discharge. Where public sewerage systems are not available, human wastes and floor washings from milk handling areas should be disposed of in septic tanks or cesspools.<br /><b>Water supply in dairy farm<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wPDcRUM3GyWejOXDm2tvk_Uob4GSUvXVGxCQ3YbjVW1xiViYsDg_G3ubveEuOKUJ_JOWVS0sqnjbjexE8Y6d0laibKSVdX4z6gxVZNPZCELEmguAhOxFSR1j41AEkqLi_1CXmPo8GOkBgjGKP1MVHprPmBwdz5gVU_Z7jcoTM0cJNf6EbymTXeCH/s664/1-LAPTOP-O844GS9F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="664" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wPDcRUM3GyWejOXDm2tvk_Uob4GSUvXVGxCQ3YbjVW1xiViYsDg_G3ubveEuOKUJ_JOWVS0sqnjbjexE8Y6d0laibKSVdX4z6gxVZNPZCELEmguAhOxFSR1j41AEkqLi_1CXmPo8GOkBgjGKP1MVHprPmBwdz5gVU_Z7jcoTM0cJNf6EbymTXeCH/s320/1-LAPTOP-O844GS9F.jpg" width="320" /></a></div></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.comtag:blogger.com,1999:blog-3638585074704962270.post-17338882562526913332022-04-13T09:13:00.007-07:002022-04-13T09:13:55.371-07:00Potassium in bananaBananas are one of the world's most popular fruits. They contain essential nutrients that can have a protective impact on health. Bananas are low in calories and fat, and also, they have high potassium level. Potassium is one of essential mineral for maintaining normal blood pressure and heart function. <br /><br />One serving, or one medium ripe banana, provides about 110 calories, 0 gram fat, 1 gram protein, 28 grams carbohydrate, 15 grams sugar (naturally occurring), 3 grams fiber, and 450 mg potassium. Bananas is among the best contain a lot of potassium. A banana a day may help to prevent high blood pressure and protect against atherosclerosis. <br /><br />Adults should consume about 3,500mg of potassium per day, according to the UK's National Health Service. <br /><br />Potassium is a vital mineral and electrolyte that human body needs to maintain normal blood pressure, transport nutrients into cells, and support healthy nerve and muscle function. <br /><br />The American Heart Association (AHA) encourage people to lower their intake of salt, or sodium, and increase their consumption of foods that contain potassium.<br /><b><span style="color: #2b00fe;">Potassium in banana<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpl6btUTUH0P4ZJbSBasje8thNKsutnLIMAFOUHCvve9Z8kIV7Uuf5Qc9Sv6X4Vax1DkESqf0iOM6X0fBvuZBU-olQVcoXZjNZ2U9X4Uaxn1xHlgX5ZwZkqxrk_oWCJ9sSHUJjuVF1Lfz4onYRSuHVUwPyqUVPpnym0UAfrw6FVU8hm9RqkLrIfQWq/s578/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="578" data-original-width="515" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpl6btUTUH0P4ZJbSBasje8thNKsutnLIMAFOUHCvve9Z8kIV7Uuf5Qc9Sv6X4Vax1DkESqf0iOM6X0fBvuZBU-olQVcoXZjNZ2U9X4Uaxn1xHlgX5ZwZkqxrk_oWCJ9sSHUJjuVF1Lfz4onYRSuHVUwPyqUVPpnym0UAfrw6FVU8hm9RqkLrIfQWq/w357-h401/1.jpg" width="357" /></a></div></span></b>Zack Harthttp://www.blogger.com/profile/17143740517571824443noreply@blogger.com