Bread making involves various biochemical changes. The document is a report written by Jasmine Juliet. R, a teaching assistant in the biotechnology department at AC&RI in Madurai, about the biochemical processes involved in bread making.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
pulse electric field for food processing technologyMaya Sharma
Pulse electric field (PEF) technology uses high voltage electric pulses to permeabilize microbial and plant cell membranes. It can be used as a non-thermal pasteurization method for foods like juices. PEF systems generate short pulses of 15-80 kV/cm for under 1 second using pulse-forming networks and fast switches. This disrupts microbial and plant cell membranes through electroporation. PEF can inactivate bacteria and yeasts while maintaining sensory and nutritional properties of foods. It has potential applications in juice, dairy, meat, and plant oil extraction processing. However, PEF is not effective against spores and requires further research toward commercialization.
1) The document presents a case study on tomato peeling using ohmic heating with lye-salt combinations. Experiments were conducted to determine the effects of electric field strength and salt-lye composition on peeling time and the diffusion of sodium hydroxide through the tomato peel.
2) Results showed that treatments with 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m had the shortest peeling times. Diffusivities for lye peeling with ohmic heating were greater than without at both 50 and 65°C.
3) It was concluded that the electric field enhances
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
This document discusses pulsed electric field (PEF) processing as a non-thermal food preservation technique. PEF uses short, high-voltage electric pulses to induce pores in microbial cell membranes, leading to cell disintegration and microbial inactivation while minimizing negative impacts on sensory and nutritional properties. The document outlines various PEF applications, factors that influence microbial inactivation, commercially available PEF systems, ongoing research needs, and the potential future of PEF processing.
Ohmic heating is an advanced thermal processing method that uses direct resistance heating to heat food products. It works by passing an electric current through the food, with the food itself serving as the resistor to generate heat. Ohmic heating allows for rapid and uniform heating throughout the product at rates of 1-100°C/s. It has advantages over conventional heating like reduced nutrient loss, uniform heating, and faster processing times. Some potential applications of ohmic heating in food processing include meat processing, milk pasteurization, fruit and vegetable blanching, and waste water treatment. However, further research is still needed to fully understand and control the process and address issues like preventing electrolysis during heating.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
pulse electric field for food processing technologyMaya Sharma
Pulse electric field (PEF) technology uses high voltage electric pulses to permeabilize microbial and plant cell membranes. It can be used as a non-thermal pasteurization method for foods like juices. PEF systems generate short pulses of 15-80 kV/cm for under 1 second using pulse-forming networks and fast switches. This disrupts microbial and plant cell membranes through electroporation. PEF can inactivate bacteria and yeasts while maintaining sensory and nutritional properties of foods. It has potential applications in juice, dairy, meat, and plant oil extraction processing. However, PEF is not effective against spores and requires further research toward commercialization.
1) The document presents a case study on tomato peeling using ohmic heating with lye-salt combinations. Experiments were conducted to determine the effects of electric field strength and salt-lye composition on peeling time and the diffusion of sodium hydroxide through the tomato peel.
2) Results showed that treatments with 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m had the shortest peeling times. Diffusivities for lye peeling with ohmic heating were greater than without at both 50 and 65°C.
3) It was concluded that the electric field enhances
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
This document discusses pulsed electric field (PEF) processing as a non-thermal food preservation technique. PEF uses short, high-voltage electric pulses to induce pores in microbial cell membranes, leading to cell disintegration and microbial inactivation while minimizing negative impacts on sensory and nutritional properties. The document outlines various PEF applications, factors that influence microbial inactivation, commercially available PEF systems, ongoing research needs, and the potential future of PEF processing.
Ohmic heating is an advanced thermal processing method that uses direct resistance heating to heat food products. It works by passing an electric current through the food, with the food itself serving as the resistor to generate heat. Ohmic heating allows for rapid and uniform heating throughout the product at rates of 1-100°C/s. It has advantages over conventional heating like reduced nutrient loss, uniform heating, and faster processing times. Some potential applications of ohmic heating in food processing include meat processing, milk pasteurization, fruit and vegetable blanching, and waste water treatment. However, further research is still needed to fully understand and control the process and address issues like preventing electrolysis during heating.
The document discusses various methods for analyzing lipids in foods. It describes the properties of lipids and how they are classified. Several common extraction and analytical techniques are covered, including solvent extraction methods like Soxhlet extraction, and nonsolvent wet methods like the Babcock method for analyzing milk fat. Accurate lipid analysis is important for nutritional labeling and quality control of food products.
The document discusses heat processing methods used in food technology, focusing on blanching. It defines blanching as a heat treatment used to inactivate enzymes in fruits and vegetables prior to further processing. The document describes different blanching methods including steam blanching and hot water blanching. It also discusses newer techniques such as individual quick blanching that aim to minimize nutrient losses and improve process efficiency.
The document summarizes information about deep frying processes and frying oil selection and quality. It discusses the common methods of shallow frying, deep frying, and par-frying. During deep frying, undesirable chemical changes can occur in both the food and oil that affect quality. The stability and fatty acid composition of the oil influences its suitability for frying. In Egypt, common frying oils include cottonseed, soybean, sunflower, and palm olein oils. Maintaining oil quality involves monitoring parameters like free fatty acids and replacing oil before degradation.
Frying is a cooking method that uses hot oil to alter the eating quality and extend the shelf life of foods. There are different types of frying including deep fat frying, where the food is completely submerged in hot oil, and shallow frying, where only a thin layer of oil is used. Frying involves the application of heat to the food which causes water to evaporate and a crust to form. The temperature and time of frying affects properties like color, flavor, and oil content of the fried food. Frying can increase fat and calorie content but also enhances texture and preserves foods for longer shelf life. New methods like air frying use convection to crisp foods with less oil absorption than deep f
This document discusses modified food starches. It begins by explaining that modified starches are normal starches that have been chemically or physically altered. Common modification methods include cross-linking, acid treatment, and oxidation. Modified food starches are used as thickeners, emulsifiers, and stabilizers in foods. They allow foods to have longer shelf lives and help bind ingredients. Some common foods containing modified starches include canned soups, chips, and cheese sauces. The document also discusses retrogradation, which is the process by which starch molecules realign and recrystallize.
The rheology of dough is attributable to gluten proteins like gliadin and glutennin. Glutennin chains contribute mainly to dough elasticity through extensive cross-linking, while gliadin contributes more to extensibility with limited cross-linking. Bonding like disulfide bonds between cystine and cysteine amino acids also contribute to dough elasticity. The addition of salt increases dough rigidity through ionic bonds. Hydrogen bonds increase dough plasticity and extensibility in small molecules but can lead to elastic or rigid structures in macromolecules. Various weak bonds also contribute to dough elasticity and plasticity.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Maillard reaction is the mother of all reactions ; Responsible for the characteristics thousands of flavours and appealing colour of majority of food products treated at high temperatures . There are different factors effecting rate of this reaction. Pool of flavours are produced here through a series of complex reactions .Imitating maillard reaction products has been a trending reasearch for scientists for meat flavours specially.
Wet milling of corn is a process that separates corn into its components like starch, corn oil, protein, and fiber. The key steps are receipt and storage, cleaning, steeping, germ separation, fiber separation, starch separation, and processing of byproducts like corn steep liquor and corn gluten meal. Steeping softens the kernels by soaking them in water for 28-48 hours. Germ, fiber, and starch are then separated through grinding and screens. Starch is further purified through centrifuges. Byproducts are concentrated and dried for use as animal feed.
1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
This document summarizes different techniques for extracting oil from plant and animal sources. It discusses three main stages of edible oil processing: production of triglyceride oils, refining of oils, and modification of oils. For oil extraction, it describes various methods including rendering, mechanical pressing, and solvent extraction. Mechanical extraction techniques like expression and expellers are explained. Solvent extraction using hexane is described along with factors affecting the process. Other advanced extraction methods like supercritical fluid extraction using carbon dioxide and enzymatic extraction are also summarized.
The document discusses emerging food processing technologies that can help reduce post-harvest losses of fruits and vegetables in India. It provides an overview of technologies like ohmic heating, microwave heating, pulsed electric field, high pressure processing, ultrasound, and pulsed light and explains their principles, components, applications, advantages, and limitations. These emerging technologies can help maintain the quality and safety of foods while being more energy efficient alternatives to conventional thermal processing methods.
Water activity is a measure of available moisture in a food and is defined as the ratio of the water vapor pressure of the substance to the vapor pressure of pure water at the same temperature. Foods with a water activity greater than 0.95 are at risk for microbial growth. Water activity can be reduced through methods like drying, canning, freezing to control spoilage and extend shelf life of foods.
Water activity is the moisture content of the food which is available for microbial growth.By controlling water activity the food can be preserved for longer duration
Proteins contribute significantly to the physical properties of foods, allowing them to build or stabilize gels, foams, doughs, emulsions, and fibrillar structures. Proteins act as foam-forming and foam-stabilizing agents by forming flexible films around gas bubbles that decrease surface tension. The stability of foams, emulsions, and gels depends on factors like the protein's ability to diffuse, denature, and associate at interfaces. Proteins can also increase viscosity, bind flavors, form dough networks, and exhibit antioxidant properties depending on their amino acid composition and structure.
Novel Thermal Technologies in Food Processing and Preservation.pptxRishabhThakur100
Thermal processing uses heat to reduce microorganisms in food and extend shelf life. Novel thermal technologies like microwave heating can process food faster at lower temperatures than conventional methods, preserving more nutrients and sensory qualities. Microwaves work by causing polar molecules like water to rotate, generating heat. Factors like moisture content, frequency, and product density affect microwave absorption and heating uniformity. Microwave processing offers advantages like shorter times, improved quality, and adaptability to continuous systems.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Electrophoresis is a method used to separate charged biomolecules like proteins and nucleic acids based on their size and charge. An electric field causes the molecules to migrate through a medium like gel or liquid. Smaller molecules move faster through the medium than larger ones. Electrophoresis is used for analysis and purification of proteins, nucleic acids, sugars, and other charged molecules. Key factors that affect electrophoretic mobility include the support medium, pH, buffer composition, voltage, and temperature. Common applications include clinical diagnosis, protein purification and identification, and DNA fingerprinting.
Hurdle technology for food preservationDeepak Verma
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
This document describes a method for estimating proline content in plants. Proline acts as an osmolyte and protects cell structures under abiotic stress. It is extracted from plant tissues using sulphosalicylic acid and reacts with acid ninhydrin to form a red chromophore, whose absorbance at 520nm is used to determine proline concentration based on a standard curve. The method involves tissue extraction, reaction with reagents, measurement of absorbance, and calculation of proline content from the standard curve.
Ripening definition, Biochemistry of fruit ripening, Cell wall degradation, Modifications of cell wall components, starch into simple sugars, degradation of chlorophyll content
The document discusses various methods for analyzing lipids in foods. It describes the properties of lipids and how they are classified. Several common extraction and analytical techniques are covered, including solvent extraction methods like Soxhlet extraction, and nonsolvent wet methods like the Babcock method for analyzing milk fat. Accurate lipid analysis is important for nutritional labeling and quality control of food products.
The document discusses heat processing methods used in food technology, focusing on blanching. It defines blanching as a heat treatment used to inactivate enzymes in fruits and vegetables prior to further processing. The document describes different blanching methods including steam blanching and hot water blanching. It also discusses newer techniques such as individual quick blanching that aim to minimize nutrient losses and improve process efficiency.
The document summarizes information about deep frying processes and frying oil selection and quality. It discusses the common methods of shallow frying, deep frying, and par-frying. During deep frying, undesirable chemical changes can occur in both the food and oil that affect quality. The stability and fatty acid composition of the oil influences its suitability for frying. In Egypt, common frying oils include cottonseed, soybean, sunflower, and palm olein oils. Maintaining oil quality involves monitoring parameters like free fatty acids and replacing oil before degradation.
Frying is a cooking method that uses hot oil to alter the eating quality and extend the shelf life of foods. There are different types of frying including deep fat frying, where the food is completely submerged in hot oil, and shallow frying, where only a thin layer of oil is used. Frying involves the application of heat to the food which causes water to evaporate and a crust to form. The temperature and time of frying affects properties like color, flavor, and oil content of the fried food. Frying can increase fat and calorie content but also enhances texture and preserves foods for longer shelf life. New methods like air frying use convection to crisp foods with less oil absorption than deep f
This document discusses modified food starches. It begins by explaining that modified starches are normal starches that have been chemically or physically altered. Common modification methods include cross-linking, acid treatment, and oxidation. Modified food starches are used as thickeners, emulsifiers, and stabilizers in foods. They allow foods to have longer shelf lives and help bind ingredients. Some common foods containing modified starches include canned soups, chips, and cheese sauces. The document also discusses retrogradation, which is the process by which starch molecules realign and recrystallize.
The rheology of dough is attributable to gluten proteins like gliadin and glutennin. Glutennin chains contribute mainly to dough elasticity through extensive cross-linking, while gliadin contributes more to extensibility with limited cross-linking. Bonding like disulfide bonds between cystine and cysteine amino acids also contribute to dough elasticity. The addition of salt increases dough rigidity through ionic bonds. Hydrogen bonds increase dough plasticity and extensibility in small molecules but can lead to elastic or rigid structures in macromolecules. Various weak bonds also contribute to dough elasticity and plasticity.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Maillard reaction is the mother of all reactions ; Responsible for the characteristics thousands of flavours and appealing colour of majority of food products treated at high temperatures . There are different factors effecting rate of this reaction. Pool of flavours are produced here through a series of complex reactions .Imitating maillard reaction products has been a trending reasearch for scientists for meat flavours specially.
Wet milling of corn is a process that separates corn into its components like starch, corn oil, protein, and fiber. The key steps are receipt and storage, cleaning, steeping, germ separation, fiber separation, starch separation, and processing of byproducts like corn steep liquor and corn gluten meal. Steeping softens the kernels by soaking them in water for 28-48 hours. Germ, fiber, and starch are then separated through grinding and screens. Starch is further purified through centrifuges. Byproducts are concentrated and dried for use as animal feed.
1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
This document summarizes different techniques for extracting oil from plant and animal sources. It discusses three main stages of edible oil processing: production of triglyceride oils, refining of oils, and modification of oils. For oil extraction, it describes various methods including rendering, mechanical pressing, and solvent extraction. Mechanical extraction techniques like expression and expellers are explained. Solvent extraction using hexane is described along with factors affecting the process. Other advanced extraction methods like supercritical fluid extraction using carbon dioxide and enzymatic extraction are also summarized.
The document discusses emerging food processing technologies that can help reduce post-harvest losses of fruits and vegetables in India. It provides an overview of technologies like ohmic heating, microwave heating, pulsed electric field, high pressure processing, ultrasound, and pulsed light and explains their principles, components, applications, advantages, and limitations. These emerging technologies can help maintain the quality and safety of foods while being more energy efficient alternatives to conventional thermal processing methods.
Water activity is a measure of available moisture in a food and is defined as the ratio of the water vapor pressure of the substance to the vapor pressure of pure water at the same temperature. Foods with a water activity greater than 0.95 are at risk for microbial growth. Water activity can be reduced through methods like drying, canning, freezing to control spoilage and extend shelf life of foods.
Water activity is the moisture content of the food which is available for microbial growth.By controlling water activity the food can be preserved for longer duration
Proteins contribute significantly to the physical properties of foods, allowing them to build or stabilize gels, foams, doughs, emulsions, and fibrillar structures. Proteins act as foam-forming and foam-stabilizing agents by forming flexible films around gas bubbles that decrease surface tension. The stability of foams, emulsions, and gels depends on factors like the protein's ability to diffuse, denature, and associate at interfaces. Proteins can also increase viscosity, bind flavors, form dough networks, and exhibit antioxidant properties depending on their amino acid composition and structure.
Novel Thermal Technologies in Food Processing and Preservation.pptxRishabhThakur100
Thermal processing uses heat to reduce microorganisms in food and extend shelf life. Novel thermal technologies like microwave heating can process food faster at lower temperatures than conventional methods, preserving more nutrients and sensory qualities. Microwaves work by causing polar molecules like water to rotate, generating heat. Factors like moisture content, frequency, and product density affect microwave absorption and heating uniformity. Microwave processing offers advantages like shorter times, improved quality, and adaptability to continuous systems.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Electrophoresis is a method used to separate charged biomolecules like proteins and nucleic acids based on their size and charge. An electric field causes the molecules to migrate through a medium like gel or liquid. Smaller molecules move faster through the medium than larger ones. Electrophoresis is used for analysis and purification of proteins, nucleic acids, sugars, and other charged molecules. Key factors that affect electrophoretic mobility include the support medium, pH, buffer composition, voltage, and temperature. Common applications include clinical diagnosis, protein purification and identification, and DNA fingerprinting.
Hurdle technology for food preservationDeepak Verma
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
This document describes a method for estimating proline content in plants. Proline acts as an osmolyte and protects cell structures under abiotic stress. It is extracted from plant tissues using sulphosalicylic acid and reacts with acid ninhydrin to form a red chromophore, whose absorbance at 520nm is used to determine proline concentration based on a standard curve. The method involves tissue extraction, reaction with reagents, measurement of absorbance, and calculation of proline content from the standard curve.
Ripening definition, Biochemistry of fruit ripening, Cell wall degradation, Modifications of cell wall components, starch into simple sugars, degradation of chlorophyll content
Estimation of reducing and nonreducing sugarsJasmineJuliet
Reducing suar, non reducing sugar introduction, examples, extraction from plant sample, estimation of reducing sugar, estimation of total sugar, detected value applied in formulas, result.
Estimation of total sugars, Extration, Total sugar introduction, estimation, principle, materials required, procedure, calculation , result , observation , colorimetry, calibration curve, important note, videolinks.
Chemical interactions of food components emulsion, gelation, browning.JasmineJuliet
This document discusses various chemical interactions that occur between components in food, including emulsions, gelation, and browning. It describes how emulsifiers stabilize emulsions found in foods like mayonnaise and margarine. Gelation forms soft solids through water entrapment and network formation using proteins and polysaccharides. Browning reactions like Maillard and caramelization impact flavor and color during cooking through complex chemical processes. Understanding these interactions is important for improving food quality, nutrition, and stability.
Photorespiration - Introduction, why is it occur in plants, pathway of photorespiration, Enzymes names, pathway step by step explanation, Benefits of photorespiration, additional information related to photorespiration, Rubisco enzyme, Oxygenase enzyme, Oxygen concentration higher leads to photorespiration, problem to carry out calvin cycle.
Estimation of reducing and non reducing sugarJasmineJuliet
Reducing sugar definition and example, non-reducing sugar definition and example, Estimation of reducing sugar by DNSA method, Estimation of total sugars by anthrone metod, Estimation of non-reducing sugar from amount of total sugars and reducing sugar, formula for estimation of non-reduci
Estimation of starch by anthrone methodJasmineJuliet
This document describes the anthrone method for estimating starch content in samples. Starch is hydrolyzed to glucose using acids and the glucose is reacted with anthrone reagent to produce a colored product. The absorbance is measured and starch content is estimated by comparing to a standard glucose curve. Key steps include extracting starch from samples using ethanol and perchloric acid, hydrolyzing the starch to glucose, reacting the glucose with anthrone reagent and measuring absorbance at 630nm. Starch content is calculated from the glucose content using a conversion factor of 0.9.
Coenzyme - Introduction, Definition, Examples for coenzyme, reaction catalysed by coenzyme, Types of coenzymes - cosubstrate and prosthetic group coenzymes, second type of classification of coenzyme- hydrogen group transfer , other than hydrogen group transfer.
Enzymes definitions, types & classificationJasmineJuliet
Enzyme - Introduction, Biocatalysts, Definition of enzymes, Types of enzymes, classification of enzyme, Nomenclature of enzymes, EC number, Types of enzymes with examples, and reaction.
Enzymes properties, nomenclature and classificationJasmineJuliet
Enzymes - Definition, Introduction about biocatalysts, Properties of enzymes, Specificity, capacity for regulation, Example for enzyme at specific pH, Nomenclature of enzymes, Systematic name, common name, enzyme commission number, Classification of enzymes: Oxidoreductase, Transferase, lyases, ligases, isomerases, hydrolases.
Occurrence and classification and function of alkaloidsJasmineJuliet
Alkaloids introduction, Alkaloids classification, Alkaloids function, pharmaceutical applications of alkaloids, Examples of alkaloids, Some review questions related to alkaloids.
Glycoproteins and lectin ( Conjugated Carbohydrate)JasmineJuliet
Glycoprotein - Introduction, Structure, Significance. Lectin - Introduction, Structure, Significance. Lipid definition, Some review questions related to Glycoprotein and lectins
Physical and chemical properties of carbohydratesJasmineJuliet
The document discusses the physical and chemical properties of carbohydrates. It describes how monosaccharides exhibit optical isomerism due to asymmetric carbon atoms, and can be dextrorotatory or levorotatory. It also discusses mutarotation, where the optical rotation of monosaccharides changes over time when in solution. Additionally, it covers chemical properties such as reducing ability, reaction with acids and bases, and different types of oxidation reactions carbohydrates undergo.
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)PriyanshiSingh187645
The global agriculture market is anticipated to grow at a substantial CAGR of 9.60% in the upcoming years. The global agriculture industry was estimated to be worth USD 13.5 billion in 2022 and was expected to be worth USD 25.6 billion by 2030.
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptxLincoln University
Largest province in Nepal, Mountain landscape with 47% of an area located above 4000 masl, Characterized by its unique cultural heritage, diverse geography, and traditional farming practices
Traditional Agriculture: Subsistence farming on terraced fields (rice, wheat, millet, bean, potato and barley)
Fruits: Apple, walnut, orange, etc.
Livestock Rearing: Transhumance system of animal husbandry (goats, sheep, and cattle)
Dietary Staples: Rice, lentils, vegetables, and dairy products
Food Preparation: Often prepared using locally grown ingredients with traditional cooking methods
Religious Practices: Hinduism and Buddhism
Social Customs: Strong community bonds, traditional attire and customs are upheld during festivals
Environmental Connection: Respect for nature and reverence for sacred sites
Historical Context: Farming techniques shaped by the region's rugged terrain, climate, and historical interactions
Cultural Influence: Food preferences, agricultural rituals, and farming practices have been influenced by a blend of indigenous traditions, Hindu and Buddhist beliefs, and trade routes
Enhancing Agricultural Practices: Introducing modern farming techniques without compromising traditional values
Access to Education and Resources: Investing in education and providing access to agricultural inputs
Promoting Sustainable Tourism: Leveraging the region's cultural richness and natural beauty
Intersection of culture, agriculture, and tradition
Embracing sustainable development practices and honoring cultural heritage
Enhance the lives of its people while safeguarding their unique way of life
From mastering essential life skills like meal planning and budgeting to fostering independence and creativity, teens can embark on a culinary journey that prepares them for a healthier, more self-sufficient future. Join the cooking adventure today!
best authentic mexico food in houston.pdftilas9653
Looking for the best authentic Mexican food in Houston? Discover vibrant flavors and traditional recipes at our renowned Mexican restaurant. We offer a diverse menu featuring classic dishes like tacos, enchiladas, tamales, and guacamole, all made with fresh, locally-sourced ingredients.
Mint Progressive Indian, located in downtown Seattle, offers a unique dining experience by blending traditional Indian flavors with modern culinary techniques. Our menu features innovative dishes crafted from the freshest ingredients, served in a chic and inviting atmosphere. Perfect for casual meals, romantic dinners, and special events, we pride ourselves on exceptional service and a vibrant dining experience. Join us at Mint Progressive Indian to explore the future of Indian cuisine. Visit Mint Progressive Indian for more information and reservations.
Science Text Book characteristics and libraryJerslin Muller
This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
Smoking as a preservation and processing method for food, Food preservation, food processing, smoking, meat and meat products, methods of food smoking, application, cold smoking, hot smoking, warm smoking, liquid smoking, food industry and business, offset smokers, upright drum smokers, Vertical water smokers, Propane smokers, Electrical smokers and related health concerns.
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdfRapidLeaks
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/