Category: Featured

New equipments

New LCMS installed at Auriga, Bangalore

Auriga Research, Bangalore has installed a new LCMS (Liquid Chromatography/Mass Spectrometry) is quick turning into the liked tool and a hyphenated technic of liquid chromatography. It is a powerful technic that consolidates the settling intensity of liquid chromatography with the identification particularity of mass spectrometry. Liquid chromatography (LC) separates the

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Medicine

Indian Pharmacopoeia Commission Amendment List -001 for 2018

Indian Pharmacopoeia Commission Amendment List -001 for 2018 The 8th Edition of the Indian Pharmacopoeia will come into effect from 1 April 2018. Based on Scientific inputs some monographs required to be upgraded. Therefore the Indian Pharmacopoeia Commission has published an Amendment List-001 which contains these amendments. Pharmaceutical manufacturers will

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Uncategorized

What are Naturally Occurring Toxic Substances – NOTS?

Naturally Occurring Toxic Substances (NOTS) are naturally occurring toxins that are found in certain types of foods, which may be of fungal, plant or marine origin. Fungal Toxins Fungal toxins include the following: Mushroom toxins Aflatoxins Ochratoxins Mushroom Toxins: The Death Cap Mushroom is deadly and its toxins cause 90%

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Uncategorized

Natural & Artificial Flavours – What Do the FSSAI Regulations Say?

Flavours can be either natural or artificial. Natural and artificial flavours enhance the taste of the food to make it more appetizing. Flavoring Agents: These include flavoring substances/ extracts/preparations, which give the food its taste or odor or both. Flavoring agents are of three types. Natural Flavours and Natural Flavouring

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Food

Eating Food at the Roadside – What Should You Take Care?

World Health Organization estimates that 600 million people worldwide suffer from consumption of contaminated food, of which 420,000 die. This includes approximately 125,000 children in the under-5 years’ age-group (WHO, 2015). Five-year data (2011-2016) from the National Centre for Disease Control (NCDC) has shown that food-borne outbreaks along with acute

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