vartika
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  • sangrur,punjab
  • India
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vartika's Discussions

eggplant powder

Started this discussion. Last reply by vartika Apr 28, 2013. 2 Replies

i need papers or some materials on the drying of eggplant,production of eggplant powder and its quality analysis....please help.Continue

SYLLABUS FOR OCES/DGFS : 2013 in BARC........??????

Started Jan 15, 2013 0 Replies

What is the syllabus for  Written Test for Science Disciplines(biosciences:foodtech) for OCES/DGFS : 2013 in BARC?Continue

PLANE OF RUPTURE

Started this discussion. Last reply by akshat mishra Nov 21, 2015. 1 Reply

Please define plane of rupture in case of bins(storage structure).

HACCP

Started this discussion. Last reply by Sanjeev Sharma Nov 23, 2012. 3 Replies

What is the term CCP known for????? please make me understand.........Continue

 

vartika's Page

Profile Information

My Professional Qualification
B E
Institute/College/University
Sant Longowal Institute of Engg. & Tech.
(deemed university)
My Professional Experience
Industrial training in diploma & degree and project on sweet potato flour and eggplant powder.

working as a quality chemist at BONN FOODS LTD.,Ludhiana,Punjab.

Vartika's Blog

ANTIOXIDANTS IN FOOD

Posted on August 7, 2013 at 9:00pm 2 Comments

ANTIOXIDANTS IN FOOD

Antioxidants are found in certain foods and may prevent some of the damage caused by free radicals by neutralising them. These include the nutrient antioxidants, vitamins A, C and E, and the minerals copper, zinc and selenium.



Other dietary food compounds, such as the phytochemicals in plants, are believed to have greater antioxidant effects than either vitamins or minerals. These are…

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COOKIES

Posted on August 7, 2013 at 8:30pm 0 Comments

COOKIES

 

Cookies may be defined as small cakes made from dough that is sufficiently viscous to permit the dough pieces to be baked on flat surface.Cookies are often referred to as small cakes. In our country these are commonly known as biscuits. Cookies are classified according to the mixing method and the recipe adopted. These may be divided into categories i.e. Batter type and foam type. Batter type cookies include the drop cookies,…

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New microorganism to control food-borne pathogenic bacteria in fresh-cut fruit

Posted on January 30, 2013 at 11:30am 1 Comment

The proposed technology consists of a new microorganism with demonstrated biopreservative activity. Its use in the fruit industry, particularly in minimally processed fruit, prevents the development of food-borne pathogens, ensures food safety and maintains the product quality by means of an easy-friendly method. Collaborations with industrial partners in order to fulfill the development of a commercial product are sought.

New and innovative aspects

This new…

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Supercritical Fluid Extraction

Posted on November 4, 2012 at 9:30am 0 Comments

Supercritical Fluid Extraction

Introduction of the physico-chemical properties of the supercritical fluids



A pure supercritical fluid (SCF) is any compound at a temperature and pressure above the critical values (above critical point). Above the critical temperature of a compound the pure, gaseous component cannot be liquefied regardless of the pressure applied. The critical…

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At 9:20am on March 05, 2013, dave devarshi prakashchandra gave vartika a gift
At 2:05pm on March 2, 2013, Vaishali Sondge said…

my mail id is vaishali.afmi@gmail.com

i want basic info about spices, flavours and seasoning.

Thank you

Regards 

Vaishali

 
 
 

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