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Title: project report for food technology download free
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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 :
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(C )65% W/W(D)70% W/W

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

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Title: TECHNOLOGY OF FOOD
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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: most recent seminars topics in food science and technology
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Title: application of membrane technology in food processing ppt file
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