Quality control of commercial cranberry products: HPTLC-densitometry a new deal

Microbial quality of commercial rose water products in Fars, Iran

Background and objectives: Over the centuries, particular attention has been given to the beneficial properties of rose water in Iran. In recent years, the manufacturers’ successful promotion has led to the general perception that bottled rose waters are pure and safe for human consumption. However, despite defining specific quality assurance standards by the Iranian National S...

Microbiological quality of commercial dairy products

The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt, probiotic fermented milks), cheeses (quarg products, soft, semi-hard, hard, and extra hard cheeses made from bovine, caprine, and ovine milk), ...

Quantification of 6-gingerol in Zingiber officinale extract, ginger-containing dietary supplements, teas and commercial creams by validated HPTLC densitometry

A sensitive and accurate high-performance thin layer chromatography (HPTLC) method has been developed to determine the quantity of 6-gingerol in the methanolic extract of Zingiber officinale containing dietary supplements, teas and commercial creams. 6-gingerol was separated on aluminumbacked silica gel 60 F254 plates with n-hexane:ethyl acetate 40:60 (%, v/v) as mobile phase. A compact band wa...

A New Control Chart to Monitor Mean Shifts of Bi-Variate Quality Control Processes

Quality Control of Finished Products

The quality of finished products is basic for consumers. Food products must first of all be safe and without danger for consumer health. They must also fulfill consumer requirements, both sensory and nutritional. Consumers have to be convinced that the control system applied guarantees the declared quality of the products. Therefore, proper labeling of products is important. The labeling has to...