This document provides a standardized recipe for preparing apple pickle. It begins by introducing the various ingredients used in the recipe such as apples, fenugreek, turmeric, black pepper, cumin, fennel, red chili powder, salt, brown mustard seeds, and nigella seeds. For each ingredient, it describes the botanical and common names as well as the nutritional and medicinal properties. It then presents the standardized recipe in a table listing the ingredients and their amounts by weight and percentage. The recipe is for preparing 500g of apple pickle and includes dried apple pieces, mustard oil, salt, and various powdered spices. It concludes by mentioning there will be a flow sheet provided for
Non thermal processing of food- Pulsed electric field and visible lightT. Tamilselvan
In this presentation i gave an intro to non thermal processing methods in food and their advantages and disadvantages and have brief working of Pulsed electric field and pulsed visible light over other methods.
Tomato Paste Packaging Industry. Profitable Business Opportunities in Packaged Tomato Paste. Packaging of Tomato Paste
Tomato is one of the most important food crops in India. It grows in almost every state of the country. Some of the major producing states are Bihar, Karnataka, Uttar Pradesh, Orissa, Andhra Pradesh, Maharashtra, Madhya Pradesh and West Bengal. Tomato is a rich source of vitamins A, C, potassium, minerals, and fibers. Tomatoes are used in the preparation of soup, salad, pickles, ketchup, puree, sauces and also consumed as a vegetable in many other ways.
Tomato paste is a concentrated long shelf life product used as an important food ingredient worldwide. Tomato paste is prepared by removing skin, pulp of tomatoes to create tomato juice which is then concentrated generally by evaporation method in order to obtain a thick paste.
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Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
#Tomato_Paste_Production, #Tomato_Paste_Packaging, #Production_of_Tomato_Paste, #Tomato_Paste, #Packaging_and_Storage_of_Tomato_Paste, How to Make Tomato Paste, #Tomato_Processing_and_Paste_Manufacturing_Unit, Tomato Processing Plant, Tomato Paste Processing Pdf, Tomato Paste Making Process, Manufacture of Tomato Paste, Tomato Processing Plant Layout, #How_to_Start_a_Tomato_Paste_Production, Tomato Paste and Processed Tomato, Tomato Products, Packaging of Tomato Paste, Profitable Tomato Processing Business Opportunities, Tomato Processing Business Plan, Tomato Processing Plant, Tomato Paste Packing, Tomato Paste Packaging Materials, Tomato Paste Production Business, Tomato Paste Manufacture, Tomato Paste Packing Factory, Processing and Packaging of Tomato Paste, Packing of Tomato Paste, Product Packaging for Tomato Paste, Tomato Paste Processing and Packaging Plant, Tomato Processing and Tomato Based Products, Tomato Paste Production, Food Processing Industry, Tomato Processing Industry, Tomato Paste Processing, How to Start a Tomato Processing Plant, Cost of Setting up a Tomato Processing Business, By-Product from Tomato Processing Industry, Tomato Processing By-Products, Tomato Based Products, Tomato Processing and Value Added Products from Tomato, Value Addition in Tomato Production, Tomato Value Added Products, Value Added Products from Tomato, #Project_Report_on_Tomato_Paste_Packing_Industry, Detailed Project Report on Tomato Paste Production, Project Report on Tomato Processing and Value Added Products from Tomato, Pre-Investment Feasibility Study on Tomato Paste Packaging, Techno-Economic feasibility study on Tomato Paste Packaging,
Value addition in Fruits and Vegetables Production, Processing, Dehydration, ...Ajjay Kumar Gupta
Value addition in Fruits and Vegetables Production, Processing, Dehydration, Canning and Preservation (Tomato Concentrate & Ketchup, Dehydrated Garlic Powder, Banana & Its By-products, Jam, Jelly, Chutney, Pickles & Squashes, Semi Processed Canned Vegetable) Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Fruit and vegetable processing industry has taken a new direction and is growing gradually with strong growth rate annually. Infrastructure development for processing may take this industry to the new heights in the years to come with the help of sufficient exports and investments. Fruit and vegetable processing is done widely in the food and beverage industry.Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another.
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Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website :
http://www.niir.org
http://www.entrepreneurindia.co
vegetable production in india, Dehydration and Canning of Fruits and Vegetables, Dehydration, Canning and Preservation of fruits and vegetables, food industry in india, Food Processing & fruits and vegetables Based Profitable Projects, food processing industry in india, fruit and vegetable industry in india, fruit processing industry in india, fruit production in india, fruits and vegetables Based Small Scale Industries Projects, fruits and vegetables processing in india, fruits and vegetables processing industry in india, fruits and vegetables Processing Projects, growth of food processing industry in india, how to start a food processing industry in india, How to Start a fruits and vegetables Production Business, How to Start fruits and vegetables Processing Industry in India, Indian food processing industry - opportunities and outlook, major value added products from fruits and vegetables, Manufacture of Value Added Products from fruits and vegetables, Most Profitable fruits and vegetables Processing Business Ideas, new small scale ideas in fruits and vegetables processing industry, Opportunities in Food & Agro Processing for new business ventures, preservation and canning of fruits and vegetables, processed Fruit and vegetable industry in India, processed fruit and vegetable products
Non thermal processing of food- Pulsed electric field and visible lightT. Tamilselvan
In this presentation i gave an intro to non thermal processing methods in food and their advantages and disadvantages and have brief working of Pulsed electric field and pulsed visible light over other methods.
Tomato Paste Packaging Industry. Profitable Business Opportunities in Packaged Tomato Paste. Packaging of Tomato Paste
Tomato is one of the most important food crops in India. It grows in almost every state of the country. Some of the major producing states are Bihar, Karnataka, Uttar Pradesh, Orissa, Andhra Pradesh, Maharashtra, Madhya Pradesh and West Bengal. Tomato is a rich source of vitamins A, C, potassium, minerals, and fibers. Tomatoes are used in the preparation of soup, salad, pickles, ketchup, puree, sauces and also consumed as a vegetable in many other ways.
Tomato paste is a concentrated long shelf life product used as an important food ingredient worldwide. Tomato paste is prepared by removing skin, pulp of tomatoes to create tomato juice which is then concentrated generally by evaporation method in order to obtain a thick paste.
See more
https://goo.gl/cfUBE3
https://goo.gl/JsHAKF
https://goo.gl/dkWwGt
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
#Tomato_Paste_Production, #Tomato_Paste_Packaging, #Production_of_Tomato_Paste, #Tomato_Paste, #Packaging_and_Storage_of_Tomato_Paste, How to Make Tomato Paste, #Tomato_Processing_and_Paste_Manufacturing_Unit, Tomato Processing Plant, Tomato Paste Processing Pdf, Tomato Paste Making Process, Manufacture of Tomato Paste, Tomato Processing Plant Layout, #How_to_Start_a_Tomato_Paste_Production, Tomato Paste and Processed Tomato, Tomato Products, Packaging of Tomato Paste, Profitable Tomato Processing Business Opportunities, Tomato Processing Business Plan, Tomato Processing Plant, Tomato Paste Packing, Tomato Paste Packaging Materials, Tomato Paste Production Business, Tomato Paste Manufacture, Tomato Paste Packing Factory, Processing and Packaging of Tomato Paste, Packing of Tomato Paste, Product Packaging for Tomato Paste, Tomato Paste Processing and Packaging Plant, Tomato Processing and Tomato Based Products, Tomato Paste Production, Food Processing Industry, Tomato Processing Industry, Tomato Paste Processing, How to Start a Tomato Processing Plant, Cost of Setting up a Tomato Processing Business, By-Product from Tomato Processing Industry, Tomato Processing By-Products, Tomato Based Products, Tomato Processing and Value Added Products from Tomato, Value Addition in Tomato Production, Tomato Value Added Products, Value Added Products from Tomato, #Project_Report_on_Tomato_Paste_Packing_Industry, Detailed Project Report on Tomato Paste Production, Project Report on Tomato Processing and Value Added Products from Tomato, Pre-Investment Feasibility Study on Tomato Paste Packaging, Techno-Economic feasibility study on Tomato Paste Packaging,
Value addition in Fruits and Vegetables Production, Processing, Dehydration, ...Ajjay Kumar Gupta
Value addition in Fruits and Vegetables Production, Processing, Dehydration, Canning and Preservation (Tomato Concentrate & Ketchup, Dehydrated Garlic Powder, Banana & Its By-products, Jam, Jelly, Chutney, Pickles & Squashes, Semi Processed Canned Vegetable) Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Fruit and vegetable processing industry has taken a new direction and is growing gradually with strong growth rate annually. Infrastructure development for processing may take this industry to the new heights in the years to come with the help of sufficient exports and investments. Fruit and vegetable processing is done widely in the food and beverage industry.Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another.
See more:
https://goo.gl/K7WzMG
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website :
http://www.niir.org
http://www.entrepreneurindia.co
vegetable production in india, Dehydration and Canning of Fruits and Vegetables, Dehydration, Canning and Preservation of fruits and vegetables, food industry in india, Food Processing & fruits and vegetables Based Profitable Projects, food processing industry in india, fruit and vegetable industry in india, fruit processing industry in india, fruit production in india, fruits and vegetables Based Small Scale Industries Projects, fruits and vegetables processing in india, fruits and vegetables processing industry in india, fruits and vegetables Processing Projects, growth of food processing industry in india, how to start a food processing industry in india, How to Start a fruits and vegetables Production Business, How to Start fruits and vegetables Processing Industry in India, Indian food processing industry - opportunities and outlook, major value added products from fruits and vegetables, Manufacture of Value Added Products from fruits and vegetables, Most Profitable fruits and vegetables Processing Business Ideas, new small scale ideas in fruits and vegetables processing industry, Opportunities in Food & Agro Processing for new business ventures, preservation and canning of fruits and vegetables, processed Fruit and vegetable industry in India, processed fruit and vegetable products
UTILIZATION OF FRUITS AND VEGETABLE WASTES GENERATED IN INDIAN APMCs FOR FOOD...jaisingh277
PRESENTATION DEALS WITH THE TYPES AMD MAGNITUDE OF FRUITS AND VEGETABLE WASTES IN AGRICULTURAL PRODUCE MARKET COMMITTEES IN INDIA AND THEIR UTILIZATION AS FOOD, FEED AND INDUSTRIAL PRODUCTS
Jam:
• Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
• Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp.
Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
Started to create milestones, we, Natraj Oil Mills Private Limited marked our presence in the year 1993 and operate in the manufacturing / servicing of Mixed Vegetable Pickles, Amla Pickle, Citron Pickles, Lime Pickle, Tomato Pickles since 19 years. Our quality services / products have been always appreciated by our clients. Our spontaneous attitude and confident approach in offering an excellent range of Mixed Vegetable Pickles, Amla Pickle, Citron Pickles, Lime Pickle, Tomato Pickles, Pickles has deepened our roots in the market. We, Natraj Oil Mills Private Limited breathe with the aim of fully satisfying our clients with our high-quality products / services. We are a unit of highly experienced professionals, all of them contributing at the best of their potentials to offer the highest degree of efficiency and client satisfaction.
UTILIZATION OF FRUITS AND VEGETABLE WASTES GENERATED IN INDIAN APMCs FOR FOOD...jaisingh277
PRESENTATION DEALS WITH THE TYPES AMD MAGNITUDE OF FRUITS AND VEGETABLE WASTES IN AGRICULTURAL PRODUCE MARKET COMMITTEES IN INDIA AND THEIR UTILIZATION AS FOOD, FEED AND INDUSTRIAL PRODUCTS
Jam:
• Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
• Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp.
Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
https://goo.gl/tPVrSj
https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
Started to create milestones, we, Natraj Oil Mills Private Limited marked our presence in the year 1993 and operate in the manufacturing / servicing of Mixed Vegetable Pickles, Amla Pickle, Citron Pickles, Lime Pickle, Tomato Pickles since 19 years. Our quality services / products have been always appreciated by our clients. Our spontaneous attitude and confident approach in offering an excellent range of Mixed Vegetable Pickles, Amla Pickle, Citron Pickles, Lime Pickle, Tomato Pickles, Pickles has deepened our roots in the market. We, Natraj Oil Mills Private Limited breathe with the aim of fully satisfying our clients with our high-quality products / services. We are a unit of highly experienced professionals, all of them contributing at the best of their potentials to offer the highest degree of efficiency and client satisfaction.
A STUDY ON THE WORKING OF KEO FOOD PRODUCTS (P) Ltd.,mathankeo
The study helps to understand the food processing industry in general ; with specific understanding of selected company in terms of procurement ,marketing techniques, manpower management, finances and operations, distribution methods under the identified sector
There are four general types of pickling:
Fresh Pack/Quick Process – covered with boiling vinegar, spices and seasonings. Sometimes may be brined and drained beforehand. Easy to prepare, tart flavor. Have a better flavor if allowed to stand for several weeks after they are sealed in jars.
Fermented – requires more time and effort than quick pack. Pickles go through a curing process in a brine solution for 4 to 6 weeks while bacteria naturally present on cucumbers converts sugars in the cucumbers to lactic acid. Lactic acid preserves the pickles by lowering the pH to less than 4.0, an gives them their distinct flavor.
Fruit Pickles – prepared from whole or sliced fruits and simmered in a spicy, sweet-sour syrup made with vinegar or lemon juice.
Relishes – made from chopped fruits and vegetables cooked to desired consistency in a spicy vinegar solution.
This is a brief report on Pickles Production Unit. Pickles are one of most universally used processed food. Pickles are oldest of all kinds of processed food. These are very small units can be structured for micro and small enterprises depending upon need
health and fitness ,
What are the 4 types of health?
What is health and its importance?
What is the meaning of UN in health?
What are the 3 biggest health problems?
What is your definition of health?
What are the 5 issues on health?
What is the most health issue?
What are the 5 issues on health?
What is the most health issue?
What was the first definition of health?
What is global health issues?
Why does global health matter?
WHO main objective?
What are the objectives of health?
Outstanding health benefits of fig fruit A series of Presentation By Mr Allah...Mr.Allah Dad Khan
Outstanding health benefits of fig fruit A series of Presentation By Mr Allah Dad Khan Former D.G. Agriculture & Visiting Professor the University of Agriculture Peshawar allahdad52@gmail.com
Heal yourself the Natural Way -by Prachi RegePrachi Rege
Heal yourself the Natural Way is a presentation given by Oncology Dietitian - Mrs. Prachi Rege from India.
She presented this during an event called Aashayein organized by Dr. Nirmal Raut (Medical Oncologist) for his patients.
We Provide Amla juice,Herbal Amla juice,Ayurvedic Piles management kit, Herbal product for total piles control, Indian herbs for Men's health, Ayurvedic medicine for Men's stamina, Herbal Micro Nutrition, Herbal Green Food Supplement, Herbal Unique Cuisine Hing, Indian herbs for eye care, Herbal Best Care For Eye Care, Herbal health digestion video, Herbal Joint pain Oil kit
The Amla fruit is reputed to have the highest content of vitamin C than any other naturally occurring substance in nature. Amla has been so far whispered out to be one of the essential and renowned herbal products for the human health. Amla Oil continues to be accepted as one of several prime considerable natural oils with the whole world.
HERBS AS HEALTH FOOD IN HERBAL DRUG TECHNOLOGY SachinPadole5
Herbs as health food is related to the herbal drug technology subject . It's all about the importance of herbs as health food like Alfalfa, Chicory, Ginger, Fenugreek, Garlic, Honey, Amla, Ginseng, Ashwagandha, Spirulina, etc.. All above herbs plays the important role in herbal medicine. All the herbs have different chemicals constituents with different health benefits. And all of them herbs have give potent activity against the disease. It's play important role in herbal medicine.
Impressive health benefits of spinach A series of PresentationByMr. Alla...Mr.Allah Dad Khan
A series of PresentationByMr. Allah Dad Khan former DG Agriculture Extension KP Province and Visiting Professor the University of Agriculture Peshawar allahdad52@gmail.com
1. What is the purpose of strategy? Explain. What are the different levels of strategy in an organization? Explain these levels with the help of an illustration.
2. Discuss the concept of strategic alliances. Why do organizations pursue strategic alliances? Explain with the help of an example.
3. What is the balanced scorecard (BSC)? As a strategist what challenges will you face while developing and implementing a BSC? Discuss.
4. What do you understand by an organizational culture? Is there a relationship between service and culture of an organization? Justify with the help of a case of an organization.
5. Discuss as to why evaluation of a strategy is important for an organization. Support your answer with the help of an example from the corporate world.
1. Explain the discounting principle. Using the discounting principle calculate the present value of an annuity of five years at Rs. 500 payments made at the end of each of the next five years at 10% interest.
2. With reference to the marketing approach of demand measurement explain any two important sources of data used in demand forecasting.
3. How are Isoquants different from Isocost? Illustrate using graphs.
4. “An analytical tool frequently employed by managerial economists is the break even chart, an important application of cost functions.” Discuss this statement giving examples from any firm.
5. Describe how oligopolistic competition exists in the real world giving examples from FMCG Companies.
6. Write short notes on the following:
(a) Product Differentiation
(b) Equi - Marginal Principle
(c) The Price Elasticity of Demand
MS- 05 assignment Management of Machines & MaterialsPallavi Dhotra
1. Explain Product design. How does it influence the Process Design?
2. Define Job Design. Identify the important factors and their influences in designing the Job.
3. What do you mean by Production Planning & Control (PPC)? Explain the role of aggregate planning in PPC.
4. What is value Engineering and Analysis. Explain how to organize value engineering function in shoe manufacturing organization.
5. Explain with the help of block diagram the purchasing decision making process in an engineering organization. Briefly discuss the process of vendor rating.
6. Write short notes on:
a) Capacity Planning
b) Work Sampling
c) Line Balancing
d) Acceptance Sampling
e) Waste Management
Ms 95 assignment Research Methodology for Management DecisionsPallavi Dhotra
1. Discuss the significance and importance of the elements that make up the complete research problem
2. How would you use a Likert scale to ascertain the image of a leading Computer Brand among some consumers?
3. A group of 11 students selected at random secured the grade points: 1.5, 2.2, 0.9, 1.3, 2.0, 1.6, 1.8, 1.5, 2.0, 1.2 and 1.7 (out of 3). Use the sign test to test the hypothesis that intelligence is a random function (with a median of 1.8) at 5% level of significance.
4. Write shot notes on
a. Regression Analysis
b. Discriminant Analysis
c. Factor Analysis
5. Write a brief note on the important elements of communication dimensions namely Purpose, Audience, Media, Message, Time, Place and Cost.
1. (a) What do you understand by the term market planning and its role in marketing
of good and services?
(b) Discuss the various elements of marketing mix both in case of product and
services and their complementary role in effectively marketing the firms offerings.
2. (a) What is STP strategy? The success of product/service largely depends on the effectiveness of proper segmentation by the marketer. Justify by taking two examples of your choice.
(b) What is Marketing Research (MR)? Discuss its role and Importance in the marketing decision in a competitive environment. Comment on the application of MR and their benefits.
3. (a) Why it is essential for a marketer to have a sound knowledge of Consumer Behavior in the Promotion/ Marketing of a firms product. Discuss
(b) What do you understand by the terms branding and packaging of products? How does these enhance the consumer acceptance and adoption. Illustrate with suitable example.
4. (a) What make pricing of product an important product decision? Justify its significance in the light of the growth and profitability of the business.
(b) Marketing is conducted outside the four walls of the company. Discuss the importance of distribution function in the light of the above statement in the following
(i) Dairy Product (ii) Banking Services (iii) Essential commodity.
1. “Management at all levels of specialized functions, is influenced by the critical elements of the business environment”. Explain with suitable examples.
2. What is the exact position of China in so far as its economic system/structure and the role of the Government are concerned? How would you describe its economic system?
3. Name and briefly describe a sick unit with which you are familiar or identify one such unit and briefly attempt the following:
a) Factors which caused sickness, including management failures and the present position.
b) Measures, if any, initiated for ensuring its healthy functioning.
4. a) Define the following:
Balance of trade; balance of invisible transfers; current account balance; capital account balance and balance of payments.
b) Prepare a write up on the merits and demerits of currency convertibility for a developing country.
5. Collect data on foreign technical and financial collaborations for the last ten years and write a detailed note on the annual trends of these collaborations.
6. a) Distinguish between basic restructuring and financial restructuring.
b) Discuss the various organizational measures which promote privatization.
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June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
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The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
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Pride Month Slides 2024 David Douglas School District
Apple pickle
1. PREPARATION AND STANDARDIZATION
OF APPLE PICKLE
Guide: Dr. Anuradha Gandotra By: Pallvi Dhotra
Co- Guide: Mrs. Shallu Roll No. 0006-FSC-09
M.Sc 4th Semester
Food Science & Tech
2. INTRODUCTION
Fruits are among the perishable commodities, but are an
important source of nutrients in the human dietaries. Due to
their high nutritive value they make a significant nutrient
contribution to human well being.
Fruits are source of a number of essential vitamins and
minerals that cannot be found in other types of foods or
they may contain higher levels of these nutrients than other
foods.
Fruits are a rich source of vitamin A, vitamin B3, vitamin B6
and vitamin A.
Fruits have high water content also contains minerals like
sodium, potassium, iron and other elements in small
amounts.
3. India is the third largest producer of fruits in the world with
an annual production of 33 million tones, which is 8 per cent
of world’s production.
This abundance of production is not fully utilized and about
20-30 per cent of the produce gets wasted. To avoid these
surplus losses, fruits are processed in various products and
are preserved.
One such method for the preservation of fruits is the
pickling. Pickling is the lactic acid fermentation of fruits,
which is carried out by is carried out by lactic acid forming
bacteria, which are generally present in large numbers on the
surface of fresh fruits.
Pickles are the products obtained as a result of the pickling
process. Pickles are good appetizers and add to the
palatability of a meal.
4. Mango pickle is very well known in Indian market and
relished by all, but there are some fruits which are highly
nutritious and yet there pickle is not available in the market,
one such fruit is ‘Apple’.
Apple occupies around 40 per cent of total area under fruit
and accounts for 90 per cent of the total production of fruits
in Jammu & Kashmir. The area under apple cultivation
accounts for 87,000 hectares with an annual production of
9.29 lakh metric tons (2009-10).
But due to unavailability of adequate packaging and
processing facilities in the state, 30 per cent of the total fruit
produced gets wasted. . This leads to a huge wastage of the
crop in a good season.
To avoid the losses due to wastage of apples, the apple fruit
can be converted to a value added product by the pickling
process.
5. AIMS AND OBJECTIVES
To prepare and standardize the recipe for apple
pickle.
To study the physico- chemical characteristics
of the final product.
To check the acceptability of the product.
6. MATERIALS AND METHODOLOGY
1. APPLES:
Botanical name:- Malus domestica
Vernacular name:- Seb
Apple fruit is the pomaceous fruit of the apple tree.
The health benefits of apples are because of the presence of
phytonutrients as well as the vitamins and minerals.
Phytonutrients found in apples protects the brain from
diseases such as Alzheimer’s and Parkinson’s disease.
Apples contain both soluble and insoluble fiber which aids in
digestion and weight loss.
Apple reduces the risk of obesity, diabetes, unhealthy
cholesterol levels, heart disease, inflammatory bowel disease,
ulcerative colitis, hemorrhoids, diverticulitis and many other
disorders of the intestinal tract.
7. 2. FENUGREEK
Botanical name:- Trigonella foenumgraecum
Vernacular name:- Methi dana
Fenugreek is an annual herb native to Mediterranean and
Western Asia. Fenugreek seed whole or powdered is used as
a spice in pickles in India.
Fenugreek seeds have been found to contain protein, vitamin
C, niacin and potassium. Pectin and hemicellulose constitute
the fiber content of fenugreek seed.
Fenugreek seed contains phytonutrients, which gives
fenugreek seeds medicinal properties. Fenugreek seed helps
to lower the blood glucose and cholesterol levels.
Fenugreek seed has been used to treat arthritis, asthma,
improve digestion, maintain a healthy metabolism, cure skin
problems and treat sore throat.
8. 3. TURMERIC
Botanical name: - Curcuma longa
Vernacular name: - Haldi
Turmeric is a perennial shrub and is also extremely popular
as a food additive (spice).
The medicinal properties of turmeric are attributed to
phytochemicals known as curcuminoids. Additional health
benefits of turmeric include antibacterial and antifungal
properties.
It has been used to treat everyday problems such as
indigestion and flatulence, as well as more serious problems
such as arthritis, Alzheimer's disease, cancer, diabetes, high
cholesterol, pyrosis, jaundice, liver disorders, and menstrual
disorders.
Turmeric contains very good levels of vitamin C, which is a
powerful natural antioxidant and helps the body to develop
immunity against infectious agents, helps to fight type-1
diabetes and remove harmful free oxygen radicals from the
body.
9. 4. BLACK PEPPER
Botanical name: - Piper nigrum
Vernacular name: - Kali mirch
Black pepper is the fruit of the black pepper plant from the
Piperaceae family and is used as a spice and also as a
medicine.
Because of its antibacterial properties, pepper is also used to
preserve food. It is a source of iron, potassium, manganese,
vitamin C, vitamin K and dietary fiber. Black pepper is a very
good anti-inflammatory agent.
The antibacterial property of black pepper helps to fight
against infections, insect bites etc. Black pepper also helps
avoid gangrene. It is also good in hernia, hoarseness and
insect bites. It relieves joint pain.
10. 5. CUMIN
Botanical name: - Cuminum cyminum
Vernacular name: - Zeera
Cumin belongs to family Apiaceae and is extensively used as a
condiment or spice.
Cumin seeds are rich in iron and are thought to stimulate
the secretion of enzymes from the pancreas which can
absorb nutrients into the system.
It also contains very good amounts of B-complex vitamins
such as thiamin, vitamin B6, niacin, riboflavin, and other vital
antioxidant vitamins like vitamin E, vitamin A and vitamin C.
11. 6. FENNEL
Botanical name: - Foeniculum vulgre
Vernacular name: - Saunf
Fennel has many health benefiting nutrients, antioxidants,
dietary fiber, minerals like manganese, potassium, magnesium,
calcium, iron selenium, zinc and copper and vitamins like
vitamin A, vitamin E, vitamin B- complex and vitamin C.
Fennel stimulates secretion of digestive and gastric juices,
reduces inflammation of stomach and intestines and
facilitates proper absorption of nutrients from the food.
It also has anti acidic (basic) properties and is extensively
used in antacid preparations. It is an appetizer too.
12. 7. RED CHILLI POWDER
Botanical name: - Capsicum annum
Vernacular name: - Lal mirch
Red chilli powder is the ground, dried fruit of one or more
varieties of red chilli pepper.
Red chillies have vitamin C and Vitamin A, which are powerful
antioxidant. The antioxidants present in the red chilli wipe
out the free radicals that could build up cholesterol causing
major heart diseases.
It also acts as gastrointestinal detoxicants helping in digestion
of food.
13. 8. SALT
Chemical name: - Sodium Chloride
Vernacular name: - Namak
Salt is also known as table salt. It is composed primarily of
Sodium chloride(NaCl), a chemical compound belonging to
the larger class of ionic salts.
Salt is one of the oldest, most ubiquitous food seasonings
and salting is an important method of food preservation.
Salt regulates the texture, mouthfeel and juiciness of a
product. It is a well known class I preservative and fulfils a
critical antimicrobial function in the modern hurdle
technologies.
14. 9. BROWN MUSTARD SEEDS
Botanical name: - Brassica juncea
Vernacular name: - Rai
Brown mustard seeds are seeds of mustard plant, Brassica
juncea which belongs to family Brassicaceae.
It is commonly known as rai in India and is used in powder
form in many food preparations like pickles, chutney and
salad dressings etc.
It has a pungent flavour and gives sourness to the pickles.
Brown mustard seeds are an excellent source of essential B-
complex vitamins, vitamin A, vitamin K and minerals like
calcium, iron, copper, magnesium and manganese.
15. 10 .NIGELLA SEEDS
Botanical name: - Nigella sativa
Vernacular name: - Kalonji
Nigella seeds are small black seeds grown on bushes of plant
Nigella sativa.
Nigella seeds have a pungent bitter taste and smell. Nigella
seeds are used as both flavouring, added to a variety of
traditional foods, and as an herbal remedy for a variety of
ailments.
Nigella seeds are known to have many healing properties
including migraine, chronic colds, palpitations, alopecia,
asthma, bee stings, paralysis, amnesia, skin disorders, ear-ache
and respiratory diseases.
16. 11. MUSTARD OIL
Mustard oil is obtained from the seeds of mustard plant
Brassica nigira.
Mustard oil is considered to be oil that has low saturated
fats as compared to other cooking oil.
It basically consists of fatty acids namely oleic acid, erucic
acid and linoleic acid. It has an antioxidant and cholesterol
reducing properties.
The oil acts as an appetizer and boosts up hunger. Mustard
oil also has antimicrobial properties. Mustard oil may afford
some protection against cardiovascular diseases.
17. STANDARADIZED RECIPE FOR THE
PREPARATION OF APPLE PICKLE PER 500g
S.No INGREDIENTS AMOUNT PERCENTAGE
1 Apple pieces (dried) 250g 50%
2 Mustard oil 160ml 32%
3 Salt 40g 8%
4 Fenugreek powder 10g 2%
5 Rai powder 10g 2%
6 Turmeric powder 7.5g 1.5%
7 Red chilli powder 5g 1%
8 Black pepper powder 5g 1%
9 Cumin powder 5g 1%
10 Fennel powder 5g 1%
11 Nigella seeds 2.5g 0.5%
18. FLOW SHEET FOR THE PRETREATMENT
OF APPLES
Selection of apples
Washing
Cutting
Blanching at 60°C for 2 minutes
Immersion in 2% KMS solution
For 30 minutes
Draining
Sun drying for 2 days
Dried apple pieces
19. FLOW SHEET FOR THE PREPARATION OF
APPLE PICKLE
Heating of oil
Cooling of oil
Mixing of spices in a little of oil
Mixing spiced oil with apple pieces
Filling in jar
Add remaining oil
Keep jar in sun for a week
Storage
22. 2. PHYSICO- CHEMICAL ANALYSIS
S.No PARAMETER RESULT
1 pH 4.0
2 Tirtrable acidity 0.6%
3 Moisture content 59.7%
4 Total ash content 1.22%
23. SUMMARY AND CONCLUSION
The ‘Apple Pickle’ is prepared by giving apple pieces a
preliminary treatment before making it into a pickle. This is
done by blanching the apple pieces for 2 minutes at 60° C
and then immersing the pieces into 2% KMS solution for 30
minutes.The treated apple pieces are sun dried for 2 days.
The product has been subjected to sensory evaluation by a
panel of 10 judges using numerical scoring test. The product
has been evaluated for appearance, flavour, texture and
overall acceptability and is found to be excellent.
From the physico- chemical analysis of the product, the pH
has been found to be 4.0, titrable acidity has been 0.6%,
moisture content was calculated to be 59.7% and total ash
content has been calculated to be 1.22%.
24. Apple pickle is a nutritious product because it gives the
health benefits of apples as well as the spices added to
it.
Apple pickle can be stored for more than 6 months
without any noticeable change in texture and flavour.
Hence, it is concluded that Apple pickle is a product
with excellent keeping quality and good nutritive value.