Archives for December 18, 2017

Maillard reaction a source of potentially carcinogen acrylamide compound in thermally processed foods

Maillard reaction is non- enzymatic browning between carbonyl group of carbohydrates and amine group of proteins in heated or processed food products under high temperature. Acrylamide first declared to be…
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ECOSF strives to promote Science, Engineering, Technology and Innovation (SETI) in the ECO Region

The Economic Cooperation Organization Regional Planning Council (ECORPC) 28th meeting held in Islamabad to review progress on the implementation of the ECO-approved programs/projects and to consider proposals for new programs…
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