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