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Title: advanced communications systems book for diploma to download
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Title: Semi Cooked Food ppt
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Posted By: seminar surveyer
Created at: Thursday 27th of January 2011 07:42:07 PM
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Types of Processed Foods:
Fully processed convenience foods/ Ready to Eat foods:
These come in packets which have to be heated and are ready to be served. They are either packed in pouches or vacuum sealed packages.
Semi processed convenience foods:
Products that require some cooking procedures to give finishing touches by the customer are known as Semi Processed foods. One minute noodles, idli mixes, gulab jamun mixes, upma mixes, soup mixes, cake and baked products mixes are ....etc

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Title: ppt of advanced communication system diploma 3rd year
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Created at: Sunday 03rd of February 2013 09:51:54 PM
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Title: ppt of advanced communication system diploma 3rd year
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Title: TECHNOLOGY OF FOOD
Page Link: TECHNOLOGY OF FOOD -
Posted By: project report helper
Created at: Wednesday 13th of October 2010 01:40:56 PM
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CHE 425 TECHNOLOGY OF FOOD

WHY IS FOOD A DIFFERENT FIELD?

Products of food Industry are consumed by human beings Foods are living systems

FACTORS OF SPECIAL IMPORTANCE (competing)!

SAFETY : Since foods are living systems, biochemical and microbiological changes take place continuously.

NUTRITIVE VALUE: Composition; carbohydrate, protein, fat, vitamin, mineral etc. contents. Changes in these components during processing, storage and other phases of food chain.

ORGANOLEPTIC PR ....etc

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Title: advanced communication system diploma notes
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Title: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER
Page Link: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER -
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1.Consumption of raw soybeans can be harmful to health because of the presence of following anti-nutritional factor:
(A)Phytic acid(B)Tannins
(C )Oxalates(D)Trypsin inhibitor

2.In a standard fruit jam preparation the content of total soluble solids should not be less than :
(A)68% W/W(B)45% WAV
(C )65% W/W(D)70% W/W

3.The safe level of irradiation for foods, which presents no toxicological hazard is :
(A)5.0 kGy(B)10.0 kGv
(C )7.0 kGy(D)25.0 kGy

4.Subjecting rice to higher degree of polishing is associated with ....etc

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Title: dual food preservative system Help
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Posted By: nykss
Created at: Friday 04th of February 2011 03:59:15 PM
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Title: Food Borne Pathogen full report
Page Link: Food Borne Pathogen full report -
Posted By: seminar topics
Created at: Wednesday 31st of March 2010 09:54:03 AM
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Food Borne Pathogen

Presented By:
Meghanath Prabhu

Staphylococci
Staph aureus “ pyogenic lesions “ golden yellow, orange colonies.
Staph epidermis “ normal skin “ white colonies.
Staph citreus “ lemon yellow colonies.
At present 32 spp. and 15 subspp.
Staphylococci infection
Cultural characteristics
Occurrence
Staphylococci exists in air, dust, se ....etc

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Title: MINIATURE WIRELESS SENSOR MEMS BASED APPLICATION IN COLD CHAIN FOODMEDICINE PROCE
Page Link: MINIATURE WIRELESS SENSOR MEMS BASED APPLICATION IN COLD CHAIN FOODMEDICINE PROCE -
Posted By: computer science crazy
Created at: Friday 18th of September 2009 12:16:54 AM
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MINIATURE WIRELESS SENSOR, MEMS BASED, APPLICATION IN COLD CHAIN (FOOD/MEDICINE PROCESS) LOGISTICS WITH REAL TIME TEMPERATURE DATA STORAGE AND REMOTE DATA ACCESS USING SUPER RFID.

The cold chain logistics is a systematic project which ensure the temperature-sensitive product under the pro-established low temperature in every process of productionâ„¢s storage, transportation and sale which can make sure the products quality and reduce the logistics loss, Since the environment is changing vastly, and due to the limitation of tech and cost ....etc

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