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alginatealginates are produced by brown seaweeds phaeophyceae mainly laminaria alginates or algin is a generic term for the salts and
food applications of agarthe bakery industry has been the largest user of agar because of its heat- resistant gel properties confectionary
define emerging trends in the nutritional content of technologicallyincreased concern about the nutritional content of technologically derived
viscositythe viscosity at temperatures above its gelation point is relatively constant at ph values of 45 to 90 and is not greatly affected
gelationagar gels can be formed in very dilute solutions containing a fraction of 1 agar in fact gelation is perceptible at concentrations as low as
define food processing unit operationsfood processing unit operations are involved in the engineering aspects of food processing packaging and
define role of food industrypublications of major trade associations industry standards structure of the food industry international food
define food safety and regulationfood sanitation because related to public health and food plant processing fda and usda rules and regulations food
define commodity topics of food scienceall issues of food science and technology of certain commodity groups including milk and milk products fluid
functionalitypectins are mainly used as gelling agents but can also act as a thickener water binder and stabilizer low methoxyl pectins lt50
explain about the food product developmentfood product development is often commodity related this type of research needs to be carried out in the
explain about food processing and engineeringfundamental engineering concepts like momentum heat and mass-transport systems engineering aspects of
define the food microbiology mycology and toxicologyuse of yeasts moulds and bacteria in production of foods and food ingredients microbes in
define nutritive aspects of food constituents and effect of processing and handlingnutrient stability effects on nutrients of agricultural practices
define food quality factors and their measurementappearance textural flavour nutritional sanitary and keeping factors quality standards objective and
explain about the food analysis and chemistryinvestigation of the basic composition and physical organic and biochemical properties of food
pectinthe word pectin is derived from a greek word which means to congeal or solidify pectin is an acidic structural polysaccharide found in fruit
define food business and food technologythe food business and food technology are practically inseparable the food business may be characterized as
food applications of hemicellulosesthe hemicelluloses find their application in food systems as emulsifer stabilizer and binder in flavor bases
nutritional effects of hemicelluloseshemicelluloses are classified under the category of soluble dietary fibers hemicellulose is an indigestible
explain scope of food science and technology as a subjectfood science and technology has developed as a discipline to systematically organize and
explain the two forms of hemicellulosethere are two forms of hemicellulose - hemicellulose a and b - hemicellulose a is precipitated upon
define food science as a discipline and modern developmentsas an undergraduate student you may have taken a course in food science and technology do
hemicellulosein plant cell walls the most abundant compound present is alpha-cellulose with long fibers embedded in a matrix of cementing compounds
define food science and simple sugarsthis first unit introduces the concept scope and importance of food science and technology as a discipline it