Several stages can be distinguished during the changes from dough to a baked product. They are as follows :
> Enzyme active stage (from 30 C to 60-70 c).
> Stage of starch gelatinization. (From 55 c to 60 c to <= 70 c)…Continue
Added by Sanjeev Sharma on October 31, 2012 at 4:09pm — No Comments
One dragonfruit can weigh between 150 and 600g, but with its thick covering, only about 60 percent is edible. To enjoy dragonfruits, it is best to eat the creamy pulp cold. The middle part is the sweetest, and after cutting the fruits in half, you just have to spoon the flesh out. Dragonfruits are common in Asia (particularly in Taiwan, Vietnam, Thailand and the Philippines) and in Central and South America. They are among the many wonder fruits that are said to…Continue
Added by RAJESH KR SHARMA on October 25, 2012 at 3:33pm — No Comments
Water activity and its relation to spoilage of foods:
All the food products contain varying amount of water in their tissues. Various qualities and processing attributes like deterioration, dehydration, spoilage etc., in raw as well as processed foods, are influenced by the water content. Water exists in…Continue
World Food Day is celebrated every year around the world on 16 October in honour of the date of the founding of the Food and Agricultural Organisation of the United Nations in 1945. The day is celebrated widely by many other organisation concerned with food security, including the World Food Programme.
World Food Day (WFD) was established by FAO's Member Countries at the Organization's 20th General Conference in November 1945.
The Hungarian Delegation, led by…Continue
Added by Poorva on October 16, 2012 at 1:30pm — No Comments
In sincere appreciation of your valuable help, Please accept my respect and gratitude to all my food technologist & hearty congrats to founder of food patsala just one name sanjeev kumar sharma sir.
Added by dave devarshi prakashchandra on October 13, 2012 at 1:10pm — No Comments
Added by Nirav Dineshbhai Joshi on October 5, 2012 at 1:10pm — No Comments
Recently I was reviewing a lot of papers on synergistic activities between different antimicrobial compounds currently used in food preservation. Thought of sharing some of the interesting papers I found so far.
The idea behind using synergism in food preservation is to reduce the concentration of the primary compound under lethal or sub-lethal value. Studies have shown that 2 or more compounds show better antimicrobial activity when compared with…Continue