November 2012 Blog Posts (8)

Food Labelling Claims -FSSAI

Claims:

SUMMARY OF CASES OF VIOLATION OF SECTION 24 OF FSS ACT, 2006 & FSS (PACKAGING AND LABELLING) REGULATION, 2011…

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Added by prem g on November 30, 2012 at 10:30pm — 6 Comments

jack daniels : Charcoal mellowing in whiskey making ( technology used from 1923 in Whiskey)

                                                                                                                                                                                                                        

                                                                             

           The clear distillate which emerges from the condensers after distillation is dripped at a…

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Added by Nikhil Patil on November 28, 2012 at 5:23pm — No Comments

The Perfect Job Interview in 8 Simple Steps- By Jeff Haden

Article posted by  Jeff Haden on November 21, 2012 in www.linkedin.com…

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Added by Sanjeev Sharma on November 22, 2012 at 12:02pm — 1 Comment

Quiz contest

which of the following artificial sweeteners is not broken down by the body and therefore it is non caloric?

a)aspartame

b)saccharin

c)sucralose

d)cyclamate

Added by RAJESH KR SHARMA on November 12, 2012 at 4:09pm — 2 Comments

"Minimal processed foods"

Minimal processing’ describes non thermal technologies to process food in a manner to guarantee the food safety and preservation as well as to maintain as much as possible the fresh-like characteristics of fruits and vegetables.…

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Added by Bindiya sharma on November 7, 2012 at 3:00pm — No Comments

Supercritical Fluid Extraction

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…

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Added by vartika on November 4, 2012 at 9:30am — No Comments

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