Added by Sushil on September 28, 2011 at 5:24am — No Comments
FSSAI to synchronise operations with 12th Plan, says Gaur; explains FSS Act
Saturday, September 24, 2011 08:00 IST
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…
Added by prem g on September 27, 2011 at 7:54pm — No Comments
Added by Sushil on September 26, 2011 at 9:39pm — No Comments
There are two main types of sweetener. The intense…
Bhagwan Vishnu (Shri Krishna) explaining nature of human beings & food choices to bewildered Arjun.
From "Shrimad Bhagwad Gita" "Adhyay 17-Shlok 7 to 10".
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…
Added by Sushil on September 22, 2011 at 7:31am — No Comments
Accept today’s loss with grace,
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
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
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
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…
Added by Sushil on September 15, 2011 at 12:26am — No Comments
For those interested in studying , can download from the following links provided belowContinue
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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…
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…
What is cholesterol?
Cholesterol is a wax-like…
Added by Sushil on September 5, 2011 at 9:08am — No Comments