Sudan dyes are red colored dyes that are used in wax, petrol, shoes and polish. It is forbidden to use Sudan dyes in foods. This dye is carcinogenic and doesn’t exist in foods naturally.

According to Food Standards Agency’s report,  “Mix Bisar” spice mix are recalled due to illegal Sudan I existence. The product was exported [...]

Several conservation methods have been used to prevent food spoilage and food poisoning ever since ancient times. These are; salting, drying and smoking. Nowadays, chilling, freezing, dehydration and canning methods are used.
You can see the names of food conservation methods below;
Preparing foods under hygiene rules
High temperature

Boiling
Vapour application
Pasteurization

Low temperature

Chilling
Freezing
Dehydration

High Osmotic Pressure

Concentrated  sugar
Salting

Chemical additives

Organic acids
Smoking
Fermentation

Radiation

UV lights
Ionized radiation

Chemical composition of yogurt depends on the raw milk composition and development during lactic acid fermentation. Factors that influence chemical composition of yogurt  are; fat, dry material standardization and heat treatment.

Due to dry material standardizations, the amount of milk compositions increase and its nutritional value rises. As a result of heath treatment, the quantity of [...]