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Title: wireless ph sensor for food quality monitoring ppt
Page Link: wireless ph sensor for food quality monitoring ppt -
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Created at: Saturday 16th of March 2013 12:18:23 PM
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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 waste management ppt
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Created at: Wednesday 30th of January 2013 07:04:01 PM
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Title: glass transition food ppt
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Created at: Saturday 19th of January 2013 11:59:06 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: ppt on food tech topic
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Created at: Thursday 28th of February 2013 09:28:19 PM
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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: 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: ppt food waste in india par year
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Created at: Monday 24th of December 2012 09:36:38 AM
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Title: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER
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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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