Tag Archives: Food science and technology

Determination of Fat content in food by Soxhlet method

This blog will lead you to understand that how fat is determined from food products, which is important experiment in food science & technology.

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.

Post-Harvest Technology (PHT) Definition, Importance, Objectives, Factors

In this blog, you will find the Definition, Importance, Objectives of Post-Harvest Technology with Principles, Activities involved, Stages & factors affecting of PHT, PHT Losses etc. in short & quick manner. Post-Harvest Technology (PHT) is starts as time after harvesting of crops to the time before meal preparation. The post-harvest technology is gaining importance forContinue reading “Post-Harvest Technology (PHT) Definition, Importance, Objectives, Factors”

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”

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”

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