It is both an economical and a quick source of calories. A mild officials of carbohydrates in our daily diet may lead to utilisation of facts for energy sources however severe deprivation of carbohydrates will result in failure to oxidise fats completely and in the long run it is going to prove detrimental for the human health. A diet which is deficient in both carbohydrates and proteins will
Genetically modified foods are the foods obtain from organisms whose genetic materials has been modified in a way that it does not occur naturally. Plants,animals, and microorganism can be genetically modified and have their protein. Genetically Modified foods are designed for greater resistance to viruses and pest, higher nutritional value and longer shelf life. Over 70% of the foods we eat are genetically altered and many of the effects they have on us are bad. These foods have caused many terrible environmental effects, radical changes in diet, and major health issues.
Canned foods have a long shelf life, but color, flavor, and nutritive value deteriorate over time. Acidic canned foods, such as tomato products, fruits, sauerkraut, and foods in vinegar-based sauces, have a shorter shelf life than low acid items. Bulging cans indicate the food is spoiled and must be discarded. Small dents in cans do not harm contents. However, cans with dents that affect the side or rim seams should not be purchased or used, because they may have an invisible leak.
1.2 Research Problem Statement Lately, the consumer demand for healthier, natural and sustainable food products has been showing an increasing trend. Hence, the manufactures are approaching to develop natural and safer products. The usage of solid-stabilized emulsion, also known as pickering emulsion to stabilize emulsion is one such outlook. Despite the significant attention on the study of pickering emulsion, many studies focus on synthetic particles or inorganic particles such as silica which may not be food compatible, therefore raising food safety concerns. Thus, incorporation of food-grade particulates derived from natural sources are more desirable to many nutraceuticals and pharmaceuticals industries.
High Pressure Processing of Foods: A Promising Concept Abstract: Food quality and safety are the two main driving forces behind the choices made by today’s consumers. The food industry must adopt new technologies to enhance the safety, nutritional quality and sensory quality of food products. High pressure processing (HPP) also known as high hydrostatic pressure or ultra-high pressure processing is a non-thermal processing technology capable of prolonging the shelf-life of a number of food products while maintaining sensory and nutritional quality of the foods. It is a pasteurization method that uses pressure rather than the traditional method of heat to kill microorganisms in foods. This process, like thermal processing, helps
The population growth in the world today has boosted mass food production and packaging and increased the demand for low production costs and high efficiency processes. Therefore, the food industry is faced with several challenges, including safeguarding the high-quality standards of food products and providing assurance of food safety while circumventing any liability issues. Achieving these challenges has become vital in regards to grading food products for diverse markets, but conventional food analysing methods are destructive and time consuming, hence development of non-destructive and efficient techniques are important to raise the competitiveness and to expand market share. During the past few decades many techniques have been experimented
The result suggests that dietary diversity scores have a potential for monitoring changes in dietary energy availability particularly when resources are lacking for quantitative measurements. However, this remedial measure for malnutrition is unattainable and considered as expensive strategy to maintain on large scale because of economic constraints and seasonality of vegetables and fruits (Meenakshi et al., 2009). Food fortification, the second weapon for malnutrition, sometimes called “enrichment” refers to the method of adding micro nutrients like vitamins and/or minerals to foods to increase its overall nutritional content while processing foods (WHO/FAO, 2006). The aim is to increase intake of one or more nutrients that are inadequate in the food supply. This can be done in three ways: First, restoring the nutrients lost during food processing by restoring depleted nutrients to their natural level, for example restoring B-vitamins which are lost during milling.
Abdullah Ibrahim (editing) Written and Oral Communication, Cohort A RECYCLING OF PLASTICS SHOULD BE MADE MANDATORY According to the New Encyclopaedia Britannica, recycling is the recovery or re-use of materials from spent products (2007).That is, the re-use of old, abandoned or waste materials or their transformation into new product. It generally involves the concentration of used materials, their reprocessing and re-use as a substitute for new materials produced from raw materials. Recycling has become extremely important due to the increasing scarcity and cost of natural resources such as oil, gas, coal, mineral ores and trees, and the pollution of air, water and land by waste materials (The New Encyclopaedia Britannica, 2007). The plastic
It has a concentrated flavor and can be further utilized in the preparation of dips, sauces, soups and snacks. Fats and oil industry Modification of fats and oils demands unique economic and green technologies, as they are the principle ingredients of foods .the characteristics of lipids can thus be improved by altering and replacing the location of fatty acid chains in glyceride with new ones. In this way, a relatively inexpensive and less desirable lipid can be modified to a fat of relatively higher value. Lipases catalyze the hydrolysis, esterification and interesterification of oils and fats. Among the lipolytic conversion of oils and fats, esterification and interesterification are of prime importance as they are used to get value added products, such as partial glycerides by using positional and fatty acid specific lipases, and have greater industrial potential than fatty acid production in large quantity through hydrolysis.
CONCEPT OF SHELF-LIFE EXTENSION: Chitosan is a polymer which is extracted from chitin. It is natural, and thusly biodegradable and biocompatible. As a novel food preservative, chitosan offers the possibility to form edible film coatings on fresh or processed perishable foods in order to extend their shelf life. The chitosan film has antimicrobiological properties which allow it to protect the food it is coating. In most foods, microbial contaminations occur predominantly at the surface, meaning using edible films such as chitosan allows minimal space between the foods’ surface and its’ environment.