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chemical changes during the processing and storage of foods several chemical changes occur that involve the internal food components and the external
physical changes physical changes are caused by mishandling of foods during harvesting processing and distribution these changes lead to reduced
major modes of food deteriorationduring storage and distribution foods are exposed to a wide range of environmental conditions environmental factors
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plant-based sources of antioxidants i vitamin c ascorbic acid - blackcurrants green peppers guava gourds greens strawberries kiwi fruits citrus
sources of antioxidantsthe primary biological role of antioxidant is in preventing the damage that reactive free radical can cause to cells and
marine lipids marine lipids originate from the liver of lean white fish such as cod the body of oily fish such as mackerel and the blubber of marine
mustard although the primary use of mustard seeds is a condiments important new food applications are regularly being found commercially available
onion and garlic onions a cepa and garlic a sativam have been used in traditional and folk medicine for over 4000 years disorders for which both
citrus fruits a large number of constituents in citrus products have been shown to be capable of preventing or alleviating diseases and promoting
grapesthe components of grapes and grape products believed to play a significant role in preventing or delaying the onset of diseases including
soya bean products soya bean and its flours are used in the preparation of a variety of fermented and non-fermented products in asian countries
rice branrice bran contains primarily insoluble fiber cellulose and soluble fiber hemicellulose insoluble fiber adds bulk to the gastrointestinal gi
wheat bran the useful role of wheat bran in promoting regularity in colonic function and preventing constipation is generally accepted in
oat products oats fulfill admirably the description of a functional food as one that in addition to providing all normal attributes of a food -
functional foods traditionally food products have been developed for taste appearance and convenience for the consumer with the increasing awareness
production sensory analysis does not stop after the product has been developed and is being produced routinely however it is critical that
scale up at this phase sensory analysis consists of tests that compare the production samples with the optimized product depending on the resources
product optimization sensory analysis during this phase of product development is critical and includes extensive evaluation with many kinds of tests
sensory evaluation during product life cycle the basic procedure for developing a new product and supporting it while marketed included distinct
what sort of panel is required for acceptance tests consumer panels are the best group to use for evaluating the acceptability of a product or a
paired comparison preference test in this test the assessor is presented with two coded products and asked to indicate whether there is a preference
ratio scales it is also possible to record liking or acceptability using magnitude estimation scaling methods but consumers may find it difficult to
interval scales an alternative approach is to rate liking on a proper interval scale or on a continuous line - scale with only the ends of the