An overview on food fortification in India. It’s importance, advantages, regulations, types and technology.
Category Archives: Basics of Food Technology
Brief classification of Beverages
This blog will let you know the brief classification of all types of beverages with some basic technical terms of beverage technology.
Sea foods processing & preservation
This blog will help you to know about the sea food classification, composition, processing & preservation methods in brief.
All about Poultry and Eggs
This blog will help you to know about poultry & egg processing, from its classification, structure and composition.
Meat : Structure, Composition & Classification
This blog will go through the important concepts of meat & meat product. Its processing, types, structure. Also with changes.
Milk Processing, Composition and Products
Milk and milk products form an essential part of diet. They are excellent source of fat, protein, minerals (calcium, phosphorus) and vitamin (riboflavin). Cow is the principal sources of milk for human consumption in many parts of the world. Important sources of animal milk are buffalo, goat, sheep, camel etc. India is the largest producerContinue reading “Milk Processing, Composition and Products”
Nano Technology and Functional Foods
This blog will help you to understand the concept of Nano Technology and functional foods and their applications in Food Technology
Food Packaging Technology
Food Packaging technology is vast field to study and very imp. aspect in food industry. This blog will lead you to History, Development, Types & principles of food packaging.
Sugar and Sugar products
Sugars are simple carbohydrates which are classified as monosaccharides namely glucose,fructose, galactose and disaccharides namely sucrose, maltose and lactose. Sugar plays very important role in any cuisine. It provides energy to the body as it is form of carbohydrate. In this blog, we go through the types, sources, properties, uses and effect of heat onContinue reading “Sugar and Sugar products”
Tea , Coffee and Cocoa Processing
Water keeps the body hydrated, helps in digestion and absorption of our food and transport throughout the body. Therefore it is very important to replace this water otherwise it will disturb the body balance. Beverage is any kind of liquid intended for human consumption. In addition to their basic function of quenching thirst,These include tea,Continue reading “Tea , Coffee and Cocoa Processing”
Spices and condiments – classification, importance, use
India is considered to be the ‘Home of spices’. ‘Spices and Condiments’ are the substances like any part of plant or their mixture in whole form, which adds flavors and aroma to the food products. According to the International Organization for Standardization (ISO) report, there are about 109 spices grown in different parts of theContinue reading “Spices and condiments – classification, importance, use”
Cereals Pulses and Oil-seeds
India has reached to a level of self-sufficiency in the production of cereals, pulses and oil-seeds after the ‘Green Revolution’ lead by Dr. Norman Borlaug. Cereals, Pulses, Oil-seeds have become an increasingly important agriculture commodity, with a steady increase in annual production worldwide. CEREALS Cereals are obtained mainly from ‘Grass Family’. They classified into followingContinue reading “Cereals Pulses and Oil-seeds”
Post Harvest Technology for Vegetables
Vegetables are those plants or parts of plants that are served either raw or cooked as part of main course of meal. Vegetables are called protective food as they are rich in Vitamin and Mineral. Vegetables are very important part of our diet since our existence. It is Important to study Post Harvest Technology forContinue reading “Post Harvest Technology for Vegetables”
Post-Harvest Technology (PHT) for Fruits
Post-Harvest Technology for Fruits includes its classification, Composition, Flavoring Compounds, Changes during cooking & ripening.
This concepts are important in Food Technology.
Food Tech 101 