•Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition.
•Studies show that First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar.
•Food research lab helps you to know the production of mixed fruit jam for the food product development industries and food development companies.
To Continue Reading : https://bit.ly/3moVfyw
Website: https://bit.ly/30CoWUC
E-mail us : info@foodresearchlab.com
In the present context, the use of food additives is imperative.
Additives provides protection against food spoilage during storage, processing, transportation and distribution.
With the present degree of urbanization, it would be impossible to maintain food distribution without processing and packing with which many additives are involved.
The convenience food revolution would be not have been possible without food additives.
•Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition.
•Studies show that First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar.
•Food research lab helps you to know the production of mixed fruit jam for the food product development industries and food development companies.
To Continue Reading : https://bit.ly/3moVfyw
Website: https://bit.ly/30CoWUC
E-mail us : info@foodresearchlab.com
In the present context, the use of food additives is imperative.
Additives provides protection against food spoilage during storage, processing, transportation and distribution.
With the present degree of urbanization, it would be impossible to maintain food distribution without processing and packing with which many additives are involved.
The convenience food revolution would be not have been possible without food additives.
Sweeteners are naturally found in plants due to photosynthetic processes. Various plants naturally synthesize sugar which is much sweeter than sugar that we eat (artificially processed) Discover an array of plants that can be good alternative for patients having diabetes
The global preservative market by 2016 is estimated to be at $2552.4 million growing at a CAGR of 2.5%.
North America stands the largest market followed by Asia-Pacific with a considerable market share.
The emerging markets within Asia-Pacific such as China and India drive the high growth rate.
The growth of 2.2% in Europe is dependent heavily on the natural preservatives.
North America and Asia-Pacific together contribute close to 70% in the global food preservatives market.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants; food preservatives; food coloring agents; flavoring agents; anti-infective agents; vehicles; excipients and other similarly used substances. Many of the same substances are pharmaceutics aids when added to pharmaceuticals rather than to foods. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling with vinegar, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. It is sometimes wrongly thought that food additives are a recent development, but there has certainly been an increase in public interest in the topic. Not all of this has been well-informed, and there are signs that commercial interests have been influenced by consumer pressure, as well as food producers manipulating the situation by marketing techniques. Various labeling regulations have been put into effect to ensure that contents of processed foods are known to consumers, and to ensure that food is fresh-important in unprocessed foods and probably important even if preservatives are used. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives. Most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of additives and preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Production of Wheat Starch and Gluten. Manufacturing Business Plan & Investment Opportunity for Startups.
Wheat gluten and wheat starch are economically important co-products produced during wet processing of wheat flour. Wheat gluten may be a commodity food ingredient, and its applications are predominantly in baked goods and processed meat products. Gluten is proteins of the wheat. Gluten forms long molecules insoluble in water. This provides dough its characteristic texture and permits breads and cakes to rise because the CO2 released by the yeast is trapped within the gluten superstructure.
For More Details, Click Here:- https://bit.ly/3qIwVKa
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Sweeteners are naturally found in plants due to photosynthetic processes. Various plants naturally synthesize sugar which is much sweeter than sugar that we eat (artificially processed) Discover an array of plants that can be good alternative for patients having diabetes
The global preservative market by 2016 is estimated to be at $2552.4 million growing at a CAGR of 2.5%.
North America stands the largest market followed by Asia-Pacific with a considerable market share.
The emerging markets within Asia-Pacific such as China and India drive the high growth rate.
The growth of 2.2% in Europe is dependent heavily on the natural preservatives.
North America and Asia-Pacific together contribute close to 70% in the global food preservatives market.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants; food preservatives; food coloring agents; flavoring agents; anti-infective agents; vehicles; excipients and other similarly used substances. Many of the same substances are pharmaceutics aids when added to pharmaceuticals rather than to foods. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling with vinegar, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. It is sometimes wrongly thought that food additives are a recent development, but there has certainly been an increase in public interest in the topic. Not all of this has been well-informed, and there are signs that commercial interests have been influenced by consumer pressure, as well as food producers manipulating the situation by marketing techniques. Various labeling regulations have been put into effect to ensure that contents of processed foods are known to consumers, and to ensure that food is fresh-important in unprocessed foods and probably important even if preservatives are used. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives. Most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of additives and preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Production of Wheat Starch and Gluten. Manufacturing Business Plan & Investment Opportunity for Startups.
Wheat gluten and wheat starch are economically important co-products produced during wet processing of wheat flour. Wheat gluten may be a commodity food ingredient, and its applications are predominantly in baked goods and processed meat products. Gluten is proteins of the wheat. Gluten forms long molecules insoluble in water. This provides dough its characteristic texture and permits breads and cakes to rise because the CO2 released by the yeast is trapped within the gluten superstructure.
For More Details, Click Here:- https://bit.ly/3qIwVKa
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Yogurt is a diary product widely used by the present generation in their daily diets. you probably don't give much thought to buying yogurt in the store. You have your favorite brand, or maybe you like trying new varieties each week; either way, you just grab it and go.
It is easy to take yogurt for granted, but this delicious dairy product has a long and storied history that started way before the convenience of commercialized yogurt. Read on to discover its surprising origins in ancient civilizations and how it started being mass-produced.
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
DIETETIC BAKERY PRODUCTS. Premraja N .pptxPremraja N
This presentation explains about various dietetic bakery products for persons with allergies and intolerances like gluten intolerances, egg allergy,
lactose intolerances and their alternatives in food.
Toxicity from Food Additives and Adulterants Maira Jabeen
Food additives are and adulterants are added intentionally by the food processors. However, some of the elements in such substances are responsible for causing severe health issues and toxicity and can also lead towards causalities.
Health Impact of toxicity by food additives and adulterants along with its purpose of addition and treatments are given in the following file.
Spirulina super food (nutrient bar, fig jam) & super product (biodegradable p...NamdevgopalHadapad
This comprehensive presentation showcases the journey of our innovative and sustainable products, starting with the experimental data from growing algae on a small scale. We carefully cultivate and harvest the finest quality spirulina, a protein-rich microalgae renowned for its numerous health benefits.
Using this superior spirulina, we have developed a range of nutrient bars and jams available in three delightful flavors. Each product is meticulously crafted to combine the goodness of spirulina with a tantalizing blend of ingredients, resulting in a wholesome and flavorful experience.
Our nutrient bars are designed to provide a convenient and nutritious source of energy, making them perfect for a quick snack or a post-workout boost. Packed with essential amino acids, vitamins, and minerals, they offer a well-rounded and balanced nutritional profile.
Similarly, our jams offer a unique twist on traditional spreads. By blending the natural sweetness of figs with the powerful antioxidant properties of spirulina, we have created a delicious and nourishing product. Whether spread on toast, used as a filling in pastries, or incorporated into various recipes, our spirulina fig-jams provide a delectable and health-conscious addition to any culinary creation.
Furthermore, our commitment to sustainability extends to the production of biodegradable plastic. Leveraging the potential of microalgae, particularly spirulina, we have developed an innovative solution to combat plastic pollution. Our biodegradable plastic, derived from spirulina, offers the same durability and convenience as traditional plastics while breaking down naturally over time without leaving behind harmful microplastics.
This groundbreaking alternative to traditional plastic packaging represents a significant step towards a greener and cleaner future. By choosing our biodegradable plastic, you actively contribute to reducing plastic waste and minimizing the impact on our environment.
Through rigorous experimentation and a dedication to sustainability, we have successfully integrated spirulina into various products, ranging from nutrient bars and jams to biodegradable plastic. This presentation serves as a testament to our commitment to harnessing the potential of microalgae and providing innovative solutions that promote health, well-being, and environmental consciousness.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Digital Tools and AI for Teaching Learning and Research
Alpen no added sugar
1. Malted Barley Extract
Pranabesh Guru
ID: 000710812
FPPD, NRI
Food Safety and Quality Management
2. Malt Extract is the hot water extract of malted barley.
The extraction method does not involve the use of any
chemicals.
Only the hot water and physical separation processes
using residual grain as a natural filter are involved.
The resulting worth is carefully evaporated to 80%
solids to be naturally preserving and to protect the
valuable flavours and nutrients produced.
The extract yellow brown viscous liquid has a pleasant
characteristic odour and a mild sweet malty flavour.
3. In line with EU allergen labelling legislation barley
malt extract must be declared in a product ingredients
list regardless of the amount used.
As it contain gluten, consumer may suffer from coeliac
disease.
Coeliac disease is an auto-immune disease. Gluten,
which is found in barley triggers an immune reaction
in people with coeliac disease. This means that eating
gluten damages the lining of the small intestine. Other
parts of the body may be affected.
4. Malt extracts are used as food ingredients for one or
more of their wide range of attributes.
These may be used for flavour and flavour
enhancement;
Use as a natural colour or for colour enhancement
through browning;
Texture modifier
Sweeteners
5. APPLICATIONS
Malt Extracts, both Liquid and Dry, have a wide range
of applications including Bakery, Beverages (Alcoholic
and Non-Alcoholic), Breads, Cereal, Cookies,
Confections, Desserts, Granola, Ice Cream, Pizza,
Ready Meals, Sauces, Snack Bars, Syrups, and even Pet
Foods.
9. •Gluten allergic person should avoid .
•Grain can be discoloured by “weathering", or
mould infection,
•May be presence of chemical hazards like
mycotoxins
Longer duration of heating might causes burnt flavour.
