Category Archives: प्रवर्ग नसलेले

Food Spoilage Definition, Types, Causes and Prevention

Most of the natural foods have a limited shelf life. Short life span as they contain high amount of moisture. Other food kept for considerable longer time (low moisture) but may get decomposed eventually. Spoilage is the process in which originally nutritional value , texture , flavors etc. of food are damaged. Such food ultimatelyContinue reading “Food Spoilage Definition, Types, Causes and Prevention”

Method of Cooking Food with Example

Various methods of cooking food, its examples, advantages & disadvantages. Also the modes and medium of Heat Transfer. Method of cooking are classified according to the medium of heat transfer. Moist heat methods Direct (Boiling, Simmering, Stewing) Indirect (Steaming, Pressure cooking) Dry heat methods (Roasting, Baking, Grilling) Use of fat (Sauteing, Shallow frying, Deep frying)Continue reading “Method of Cooking Food with Example”

Aims and Objectives of Cooking Food

In pre-hestoric time man used to eat raw food but after discovery of fire, he realized the importance to make the food more palatable and acceptable and he learned the art of cooking with heat or fire. Definition of cooking: – cooking is the application of heat to food, for the purpose of making itContinue reading “Aims and Objectives of Cooking Food”

Classification of Nutrients, its functions, Sources and Deficiency (Micro Nutrients)

Micro Nutrients have major impact on our Health. Micro Nutrients plays large role in our Health concern. In this blog, you will see, what are micro nutrients ? and Bio-chemical functions of Micro Nutrients Classification of Micro-nutrients is done in mainly into two groups as following.. Vitamins Minerals 1. VITAMINS What are vitamins ? VitaminsContinue reading “Classification of Nutrients, its functions, Sources and Deficiency (Micro Nutrients)”

Classification of Nutrients, its Functions, Sources and Deficiency (Macro Nutrients)

Nutrients are classified into two main groups  1. Macro Nutrients (required in larger amount to perform regular functions of body) 2. Micro Nutrients (required in smaller amount to preform vital functions of body) In this blog, you will get the complete clarification about the Macro Nutrients 1.CARBOHYDRATES Carbohydrates can be defined as main source ofContinue reading “Classification of Nutrients, its Functions, Sources and Deficiency (Macro Nutrients)”

BASIC GROUPS OF FOOD

Need of food grouping – Foods grouped together give an idea on account of the key nutrients of that food group for example-Milk , cheese contains calcium and protein. It is also important to enjoy variety of food with in each food group because different food vary in the amount of nutrients that they provide.Continue reading “BASIC GROUPS OF FOOD”

Acceptability of Food

The acceptability of different food products varies for every individual. However, it depends upon various factors, are the following 1. Palatability of Food Food palatability is a combination of taste, texture, flavor, color, temperature, and composition of Food. Let’s study in detail 1.A. Taste  Sweet, sour, bitter, and salty are the basic tastes and theirContinue reading “Acceptability of Food”

Objectives in Food Science and Technology

To understand Nature and Composition of Food The composition of food directly affects the nature of food. Because according to the composition, the texture, consistency, color, and keeping quality of food changes. So, it is very important to study these parameters of food. Example – Perishable foods have a high moisture content so they haveContinue reading “Objectives in Food Science and Technology”

Introduction to Food Science &Technology

We need food for our growth, maintenance, and development. The quality of human life depends on the type of food one eats. The aspects of food get changed throughout time with various discoveries and an increase in population.Classically Food is anything that nourishes our body. It can be solid, liquid, or semi-solid.Food also has twoContinue reading “Introduction to Food Science &Technology”

Food sciences? What are they?

Food Science deals with science concerned with food. The main principle regards food processing to define various aspects of food both in Macroscopic & Microscopic views such as quality of food products & its behavior in various conditions such as temperature, pressure, moisture. Where Food Engineering relates to scientific, professional & mathematical application in foodContinue reading “Food sciences? What are they?”

Design a site like this with WordPress.com
Get started