BUY NOTES BY CONTACTING ON WHATSAPP NO 9056821918
PREPARATION OF NET ASRB FOOD SCIENCE AND TECHNOLOGY
● NUTRACEUTICAL FOOD AND OSTEOARTHRITES
NUTRACEUTICALS ARE EFFECTIVE AGAINST OSTEOARTHRITES
●POMEGRANATE
●GREEN TEA
● CAT S CLAW
● GINGER
● DEVIL S CLAVE
● TURMERIC
● PINEAPPLE
●NUTRACEUTICALS AND CANCER TREATMENT
●PHYTOCHEMICALS AND ANTIOXIDENTS AS NUTRACEUTICALS.
●MECHNISM OF ACTION.
● SEA FOOD AS FUNCTIONAL FOOD
●NATURE AND SCOPE OF NUTRACEUTICALS
●NUTRACEUTICALS
●ORIGIN
●Defination
●CLASSIFICATION OF NUTRACEUTICALS BASED ON FOOD AVAILABLE IN MARKET
●TRADITIONAL NUTRACEUTICALS
CHENICAL CONSTITUENTS
PROBIOTIC MICROORGANISM
NUTRACEUTICAL ENZYMES
●NON TRADITIONAL NUTRACEUTICALS
FIRTIFIED NUTRACEUTICALS
RECOMBINENT NUTRACEUTICALS
● NUTRACEUTICALS COMPOUNDS AND THEIR CLASSIFICATION BASED ON CHEMICAL AND BIOCHEMICAL NATURE
● FATTY ACIDS
● POLYPHENOLS
● SAPONINS
●PHYTOESTROGEND
●CAROTENOIDS
●DIETARY FIBERS
●ADDITIVES FOR FRUIT BASED BEVERAGES
Functions of Food additives
Nature and source of Food additives
Beverage additives
Suger
Acidulants
Flavourings
Colourings
Hydrocolloides
Preservatives
Nutritive addtives
●PICKLES
Principles of pickling
▪︎Classification of pickles
▪︎Desired quality of ingredients used in pickle
▪︎legel definations and specifications
▪︎Technology of selected pickle
▪︎Sauerkraut
▪︎Cucumber
▪︎Olive
▪︎Mango
▪︎lime
▪︎Aonla
▪︎Spoilage of pickles
●TOFEES AND CARAMELS
Properties of Caramel and Toffee
▪︎Manufacturing Process of caramel and toffee
▪︎Role of ingredients in Manufacturing of caramel and toffee
▪︎Packaging and storage of confectionary
●POST HARVEST MANAGEMENT OF FRUITS AND VEGETABLES
▪︎▪︎Harvesting maturity indices of Fruits and vegetables
▪︎Factor affecting the pistharvest quality of fruits and vegetables
▪︎Biological and Enviromental factors
●SCOPE AND CLASSIFICATION OF BEVERAGES
▪︎HEALTH IMPORTENCE
●TOMATO PROCESSING
▪︎Composition of tomato
▪︎nutrational and therapeutic effects of tomato and tomato products
▪︎Processing qualities
▪︎Tomato juice
▪︎Tomato puree and paste
▪︎Tomato ketchup and sause
▪︎Tomato chutney and soup mix
▪︎Tomato pickle
●General steps in juice processing
●FRUIT BEVERAGES AND DRINKS
▪︎RTS AND PRE PACKAGED BEVERAGES
▪︎FRUIT JUICE AND NECTORS ▪︎DILUTABLE BEVERAGES
▪︎SQUASHES AND CRUSHES
● VITAMINS ●
▪︎ GENERAL INTRODUCTION
▪︎CLASSIFICATION OF VITAMINS
▪︎FUNCTIONS AND REQUIREMENTS OF VITAMINS
▪︎ FAT SOLUBLE VITAMINS
DETAIL ABOOUT THEIR PRESENCE IN FOOD REQUIRMENT FOR DIFFRENT ORGANISM AND STRUCTURE AS WELL AS DEFICIENCY AND FUNCTION
▪︎ VITAMIN A
▪︎VITAMIN D
▪︎VITAMIN E TOCOPGEROLS
▪︎VITAMIN K
▪︎WATER SOLUBLE VITAMINS
THIAMINE ( VITAMIN B1)
▪︎RIBOFLAVIN
▪︎NIACIN
▪︎PYRIDOXINE
▪︎FOLK ACID
▪︎BIOTIN
▪︎PANTOTHENIC ACID
▪︎COBALAMIN
▪︎ASCORBIC ACID
Information about Food science and technology Net including importent books and syllabus ua-cam.com/play/PLr7aONr_y-EDBgXuEY2HJnU-odjwYCUt_.html
Wheat structure composition milling rheology and enzymes
ua-cam.com/play/PLr7aONr_y-ED6BNH0aV1IwpI4xtGRI1cP.html
Bread . Types.manufacturing process and spoilage in bread
ua-cam.com/play/PLr7aONr_y-ECENX-qsMi48wL9AANK3QfL.html
Biscuit manufacturing and classification of biscuits
ua-cam.com/play/PLr7aONr_y-EBOz7XnXssoEO9LB2BSkzvg.html
Cake manufacturing process and faultsua-cam.com/play/PLr7aONr_y-EBGnH-3SOXQ2jw1ANzeQR_y.html
Doughnuts
htt
Food additives
ua-cam.com/play/PLr7aONr_y-EDoKI194p_bYwL6_lHQKzcn.html
Millet composition and nutritional significance structure and processing
ua-cam.com/play/PLr7aONr_y-ED8Rpu2TxzaW3KBmhTJ2qb5.html
Milk and milk products
ua-cam.com/play/PLr7aONr_y-EDZRn-eIxgQlQ46-ZrPDap7.html
Edible oilseed composition or properties extraction and bioproduts
ua-cam.com/play/PLr7aONr_y-ECYJIOXTBZf5JpfOpveP8K4.html
Spectroscopy
ua-cam.com/play/PLr7aONr_y-EAz0uRI9XEhh-Ny3wJE7o3X.html
Chocolate
ua-cam.com/play/PLr7aONr_y-ECdExmkXx_y8EnNU5TWzdGW.html
Cocoa processing
ua-cam.com/play/PLr7aONr_y-ECREOwXcMY48brwSo4BXemy.html
ua-cam.com/video/nzIKcoBWcSg/v-deo.html beer
Food science and technology, asrb icar net, icar net food science, notes, preparation of net exam, study, food engineering, food spoilage, food borne illness, food preservation, heat processing, beer, top fermented beer, bottem fermented beer, malting, wort, process of veer making, mashing, leutering, fermantation, pasturization, dehydration, irradition, pulse electric field, fruits and vegetable processing, millets, wheat, rice, barley, cheese, meat, fish, egg, food microbiology, food quality, flavour chemistry technology, chochlate, cooa, tea, sweetners, colouring agents, flavouring agents, antioxidents, chelating agents, emulsifier, bread, experiment, kodo millet, foxtail millet, fingertail millet, composition of wheat, dehydration, aseptic packaging,