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Title: Semi Cooked Food ppt
Page Link: Semi Cooked Food ppt -
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: chemistry project on food preservatives for class 12
Page Link: chemistry project on food preservatives for class 12 -
Posted By:
Created at: Saturday 13th of January 2018 01:14:11 AM
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Title: biosensors used in food industries ppt
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Created at: Wednesday 12th of December 2012 09:54:15 PM
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Title: chemistry project on food preservatives for class 12
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Created at: Saturday 23rd of December 2017 06:43:26 PM
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Title: role of food processing in nutritional security ppt
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Created at: Wednesday 05th of December 2012 07:54:00 PM
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Title: seminar topics on foodits preservativesadditives and applications
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Created at: Friday 03rd of May 2013 10:58:53 PM
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Title: chemistry project on food preservatives for class 12
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Created at: Thursday 31st of August 2017 07:09:07 PM
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 Hi am sidharth i would like to get details on chemistry project on effectof food preservatives for class 12 ..My friend sahil said chemistry project on food preservatives for class 12 will be available here and now i am living at sec 37c gurgaon  and i am studing in the dps mk  ....etc

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Title: application of membrane technology in food processing ppt file
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Created at: Tuesday 27th of November 2012 07:50:26 AM
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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 -
Posted By: anusree
Created at: Thursday 20th of April 2017 05:25:57 PM
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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: chemistry project on food preservatives for class 12
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Posted By:
Created at: Tuesday 07th of November 2017 05:13:40 PM
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 hi this is rohit . 
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