i want 2 give a presentation on membren process for food processing,so help me by giving helpful data ....etc

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A project report for an 12th class student. ....etc

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hey i have got project on glass transition in frozen foods.. i want some data related to recent development and research in this area(food product specific) ....etc

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please prepare me an overview of bio sensor application in food industries ....etc

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Few pictures showing daily food wastage in india.
record for last month food wastage ....etc

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i need some detail on this topic food processing and nutritional security
....etc

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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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i am Radhakrishnan, a social worker.I would like to get details of food wastage in India ppt ....etc

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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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