September 2011 Blog Posts (25)

Coeliac disease or gluten intolerance

Coeliac disease or gluten intolerance

Food Today Coeliac disease (also known as gluten-sensitive enteropathy or coeliac sprue or gluten intolerance) is a condition of the small intestine caused by a complex immunological response provoked by gluten. Gluten is a storage protein found in wheat and other cereals like rye, barley and oats. Coeliac disease manifests as an array of debilitating symptoms but by following an appropriate gluten-free diet, sufferers…
Continue

Added by Sushil on September 28, 2011 at 5:24am — No Comments

FSSAI to synchronise operations with 12th Plan



FSSAI to synchronise operations with 12th Plan, says Gaur; explains FSS Act

Saturday, September 24, 2011 08:00 IST 

Irum Khan, Mumbai



The Food Safety and Standards Authority of India (FSSAI) will be synchronising its operations with the upcoming Twelfth Five Year Plan.



In a proposal sent to the Planning Commission, the FSSAI…

Continue

Added by prem g on September 27, 2011 at 7:54pm — No Comments

Types of Tea: A short introduction



Pcture source:…

Continue

Added by Sanjeev Sharma on September 27, 2011 at 7:30am — 5 Comments

Stevia: a natural sweetener with potential

Stevia: a natural sweetener with potential

Food Today
Used by the indigenous peoples of South America for centuries, the plant Stevia has recently hit the headlines. Stevia contains natural sweeteners, called steviol glycosides, which taste up to 300 times sweeter than sugar without providing calories. A new addition to the sweetness portfolio that could help with weight management? European consumers will need to wait.…

Continue

Added by Sushil on September 26, 2011 at 9:39pm — No Comments

Revolutions in Indian Agricultural Economy

Green Revolution- Agriculture (Food Production)

Yellow Revolution- Oilseed production

White revolution- Milk

Blue Revolution- Fish

Pink Revolution- Shrimp

Brown Revolution- Masaaley

Red Revolution- Meat/ Tomato

Golden Revolution- Fruits/ Apple

Grey Revolution- Fertilizers

Silver Revolution- Eggs

Added by Sagar Kedare on September 26, 2011 at 7:30pm — 3 Comments

Low-calorie sweeteners, more than just a sweet taste

Low-calorie sweeteners, more than just a sweet taste

Food Today Low-calorie sweeteners are very popular with the weight and health conscious. Providing few or no calories they are the primary source of sweetness in low-calorie and sugar-free foods and beverages. When used wisely, these products can be useful for losing and controlling weight and for general health.

Types of sweeteners

There are two main types of sweetener. The intense…

Continue

Added by Sushil on September 24, 2011 at 7:42am — 2 Comments

Excerpts from Shrimad Bhagwad Gita

Bhagwan Vishnu (Shri Krishna) explaining nature of human beings & food choices to bewildered Arjun.

 From "Shrimad Bhagwad Gita" "Adhyay 17-Shlok 7 to 10".

 …

Continue

Added by Sagar Kedare on September 22, 2011 at 2:30pm — 2 Comments

Saliva - more than just water in your mouth

Saliva - more than just water in your mouth

Our saliva is ninety-nine per cent water. The remaining one per cent, however, contains numerous substances important for digestion, dental health and control of microbial growth in the mouth.

The salivary glands in our mouth produce about 1-2 litres of saliva daily. Blood plasma is used as the basis, from which the salivary glands extract some substances and add various others. The list of…

Continue

Added by Sushil on September 22, 2011 at 7:31am — No Comments

"THE TRUE SIGN OF MAN"





"THE TRUE SIGN OF MAN"




Accept today’s loss with grace,

In life,…

Continue

Added by Nitin Rana on September 20, 2011 at 9:08pm — 2 Comments

HISTORY OF CRAFT BREWING

 

HISTORY OF CRAFT BREWING

 

America's brewing landscape began to change by the late-1970s. The traditions and styles brought over by immigrants from all over the world were disappearing. Only light lager appeared on shelves and in bars and imported beer was not a significant player in the marketplace. Highly effective marketing campaigns had changed America's beer preference to light-adjunct lager. Low calorie light lager beers soon…

Continue

Added by prem g on September 18, 2011 at 5:06pm — 1 Comment

Pectinases in fruit juices and wines

Fruits contain a high proportion of pectic substances that have the greatest influence on processing of all constituents. The texture of fruit and vegetables is determined by the quality and properties of pectic substances. In unripe fruit it is mainly present in the form of insoluble protopectin which is converted to soluble pectin during ripening. This conversion is brought about by pectinases within the fruit and…

Continue

Added by Sanjeev Sharma on September 17, 2011 at 7:41pm — No Comments

Chemistry of cell wall and mechanism of biochemical degradation during ripening

Chemistry of cell wall

Cell wall is the outer rigid covering of a cell. It is primarily made up of celluloses, hemicelluloses pectins and lignins. Cellulose, a polysaccharide of glucose unit is the major polysaccharide present in biosphere and is not digested in human gut. The hemicelluloses are a heterogeneous group of polysaccharide that contains numerous kinds of hexose and pentose sugars and…

Continue

Added by Sanjeev Sharma on September 17, 2011 at 7:00pm — No Comments

Facts about fats

Facts about fats

1. Introduction

Fats are essential for a healthy body, providing a source of energy and carrying vital nutrients. Fats also play an important role in food manufacture and cooking, making our foods taste good. For good health, it is necessary to pay attention to both the total amount and the type of fats in the diet. An excessive consumption of fats in general and saturated fats in particular is known to be a major factor…

Continue

Added by Sushil on September 16, 2011 at 3:07am — 2 Comments

The importance of omega-3 and omega-6 fatty acids

The importance of omega-3 and omega-6 fatty acids

Food Today The beneficial effects of consuming omega-3 fatty acids are well publicised, but omega-6 fatty acids feature far less in the news. So what are fatty acids and why is it important that we get the balance right?
Omega-3 and omega-6 in the body
 
Both omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes…
Continue

Added by Sushil on September 15, 2011 at 12:26am — No Comments

SOME USEFUL LINKS...





MILK COOPERATIVES / ASSOCIATIONS

Punjab Milk Federation, Punjab http://www.nic.in/milkfed



Haryana Dairy Development Cooperative Federation Ltd http://www.vitaindia.com/



Gujarat Cooperative Milk Marketing Federation Ltd.…
Continue

Added by Anusha Ramani on September 11, 2011 at 11:10pm — 3 Comments

Microwave pre-cooking of chips reduces cancer chemicals

Microwave pre-cooking of chips reduces cancer chemicals

 

Microwaving your chips before you fry them reduces the levels of a cancer-causing substance, reveal findings published today in the SCI’s Journal of the Science of Food and Agriculture.



The discovery of acrylamide - a possible carcinogen in humans – has led to much research being done to investigate the benefits of alternative cooking methods. Acrylamide forms during processes such…
Continue

Added by Sushil on September 10, 2011 at 8:32am — No Comments

What's all this about the Glycaemic Index?

What's all this about the Glycaemic Index?

Food Today The glycaemic index (GI) has recently caught the public's attention and GI ratings have begun to appear on food packaging. So what is it all about and how can it be of everyday use?

The GI concept was originally developed in the 1980s when it was realised that different foods containing the same amount of carbohydrate did not have the same effect on blood sugar levels. For example 30g of…

Continue

Added by Sushil on September 9, 2011 at 8:18am — 3 Comments

Pectin and gel formation

Functional properties of pectin

It is the hydrocolloid character of pectin which makes it such important and versatile adduct in certain food system. Most important raw material for the production of commercial pectin is apple pomace, peels of various citrus fruits. Apple pomace have low content of pectin [15%] and on the other hand lime peel have to the extend of 50%.



Degree of methoxylation of…

Continue

Added by Sanjeev Sharma on September 8, 2011 at 10:30pm — 2 Comments

Cholesterol: the good, the bad and the average

Cholesterol: the good, the bad and the average

Food Today Cholesterol often gets a bad press and, in a way, that is right because a high level of bad cholesterol in your blood is a major risk factor for heart disease. A healthy balanced lifestyle and diet can help reduce the risk of heart disease, but cholesterol also plays a vital role in keeping the body healthy.

What is cholesterol?

Cholesterol is a wax-like…

Continue

Added by Sushil on September 5, 2011 at 9:08am — No Comments

Monthly Archives

2017

2016

2015

2014

2013

2012

2011

© 2017   Created by Student, Foodpathshala.   Powered by

Badges  |  Report an Issue  |  Terms of Service