TEA as a Functional food. Nutraceutical and Functional food. Food Science and Technology. Net

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PREPARATION OF NET ASRB FOOD SCIENCE AND TECHNOLOGY
●HOW TEA ACT AS A FUNCTION FOOD/NUTRACEUTICAL FOOD
● 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
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