October 2012 Blog Posts (7)

Baking : Physico-chemical aspects

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

dragon fruit

About Dragonfruit

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:

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

Added by Bindiya sharma on October 25, 2012 at 2:42pm — 3 Comments

World Food Day...

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

WORLD FOOD DAY

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.

 

                                                …

Continue

Added by dave devarshi prakashchandra on October 13, 2012 at 1:10pm — No Comments

Introduction to Home Food Preservation

food preservation

Added by Nirav Dineshbhai Joshi on October 5, 2012 at 1:10pm — No Comments

Synergism between natural antimicrobial compounds used in food systems

Hello everyone,

  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

Added by preetamdt on October 4, 2012 at 11:26pm — 1 Comment

Monthly Archives

2017

2016

2015

2014

2013

2012

2011

© 2017   Created by Student, Foodpathshala.   Powered by

Badges  |  Report an Issue  |  Terms of Service