Malnutrition in Nepal with 5 major causes of high rate
Malnutrition in Nepal Despite several efforts, the situation of malnutrition in Nepal is alarming. Malnutrition is a serious problem in Nepal and is a major threat to the health of … Read more
Food microbiology is a branch of microbiology that studies a variety of microorganisms involved in the spoilage of food, manufacture of food, and transmission of diseases via food.
Malnutrition in Nepal Despite several efforts, the situation of malnutrition in Nepal is alarming. Malnutrition is a serious problem in Nepal and is a major threat to the health of … Read more
According to FDA, yogurt is defined as the “food produced by culturing one or more of the optional dairy ingredients (cream, milk, partially skimmed milk, and skim milk) with a characterizing bacteria culture that contains … Read more
High-pressure processing (HPP) is a novel food preservation technology in which food is subjected to a pressure ranging between 40 and 1000 Mpa for a certain period (milliseconds to minutes) … Read more
Food irradiation is the food preservation technique in which food is exposed to ionizing radiation beams (gamma rays, electron beams, and X-rays) to eliminate food spoilage and pathogenic microorganisms, pests, … Read more
Single Cell Protein is the dried cells of microorganisms consumed as a protein supplement by humans or animals. The protein is derived from cells of micro-organisms such as yeast, fungi, … Read more
Heat treatment or thermal treatment in food preservation can be defined as treating food at a high temperature for a specific period to kill or reduce the load of microorganisms … Read more
The shelf life of different perishable food products can be prolonged with the application of different gas treatments. In food preservation, the gas treatment uses gases like nitrogen, carbon dioxide, oxygen, … Read more
Extending the shelf life of food without disturbing its natural quality is a great concern in food technology. Ozone treatment is a possible alternative for food preservation as it has … Read more
Pasteurization History Purpose of Pasteurization Pasteurization of different foods and their purpose S.N. Food Main Purpose Sub-purpose Conditions of processing 1 Fruit juice (pH < 4.5) Enzyme inactivation (pectinesterase, polygalacturonase) … Read more
The field of bioengineering integrates natural sciences and engineering sciences to utilize organisms, cells, and molecular analogs to improve products and services. Biological systems are integrated with chemical engineering principles … Read more