A substance added to a food-item to reduce its quality in order to increase its quantity is called as an adulterant. This act of addition of the adulterant in food-items is known as food adulteration. The addition of adulterant may

Understanding the Concept of Food Grade Lubricants

Health and safety are priorities for food and beverage manufacturers. Standards of hygiene and cleanliness are as important on the shop room floor as in hospital operating rooms. But in the context of production equipment, lubrication sustains the business of