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Title: seminar topics on food science and technology
Page Link: seminar topics on food science and technology -
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Created at: Tuesday 13th of May 2014 12:17:59 AM
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Title: seminar topics in food science and technology
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Created at: Thursday 03rd of April 2014 12:40:43 PM
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Title: recent seminars topics in food technology
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Created at: Wednesday 12th of February 2014 12:44:21 AM
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Title: seminar topics for food technology
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Created at: Wednesday 26th of June 2013 02:28:11 PM
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Title: most recent seminars topics in food science and technology
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Created at: Wednesday 15th of May 2013 03:10:45 PM
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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.

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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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