The purpose of refrigeration is to slow down bacterial development such that food spoiling takes much longer (perhaps a week or two as opposed to half a day). Freezing is intended to entirely stop bacterial activity.. Bacteria that have been frozen are totally inert.
2)Evaporation
Evaporation is the process by which a substance transforms from a liquid to a gaseous state below the boiling point; in particular, it is how liquid water enters the atmosphere as water vapour throughout the water cycle.
3)Packing
Packing, the act or process of packing. an approach to packing. the preparation of food, particularly meat, for sale later. material used to protect packaged products during shipping, such as a covering or stuffing additionally: components used to create water- and airtight items.
4)Energy of food process
According to estimates, a retail food product requires between 50 and 100 MJ (megajoules) of energy to produce and package each kg. Energy is needed in the food processing sector for electricity, heating, and cooling.
5)Heat transfer
Heat transfer is the term used to describe the movement of heat (thermal energy) caused by temperature differences and the subsequent distribution and variations in temperature. The exchange of momentum, energy, and mass through conduction, convection, and radiation is the focus of the study of transport phenomena.
6)Food safety
Food security cannot exist if the food is dangerous, despite the fact that it may be sufficient, nutritive, and readily available. To support the efforts of USAID's Bureau for Food Security, Deputy Director Bonnie Glick of USAID unveiled the Feed the Future Food Safety Innovation Lab (FSIL) in August 2019.The $10 million, five-year FSIL project, co-managed by Purdue and Cornell Universities, aims to support high-impact, sustainable research that enhances food safety in developing nations.
Types of food chemistry
There are many types of food chemistry:
“The investigation of food’s physical and chemical characteristics as well as any changes brought on by handling, storing, etc is known as food science.”
Microbiology is the study of a variety of living things, such as bacteria, fungus, and other tiny creatures, that are not visible to the naked eye. However, these little creatures are the foundation of all life on earth.. all types of living things that are invisible to the unaided eye.
Important categories have been divided based on certain traits in the study of bacteria in food. These classifications have no taxonomic relevance.
Food technology, food safety and hygiene, food poisoning, food genomics, and, more generally,
BIOCHEMISTRY OF FOOD
BORNE MICROORGANISMS
Submitted by: Irshad Ahmad
Roll No: 0240-BH-MB-16
Submitted to: Dr. Asad-ur-Rehman
Subject: Advances in Food Microbiology
HALEEB FOODS
Biochemistry of food borne microorganisms
Advances in Food Microbiology
Contents
1 Introduction ............................................................................................................................. 2
2 Structure and morphology of microorganisms present in food .............................................. 2
2.1 Molds and yeasts .............................................................................................................. 2
2.1.1 Important Genera of Molds ....................................................................................... 3
2.1.2 Important Genera of Yeast ........................................................................................ 4
2.2 Bacteria............................................................................................................................. 5
2.2.1 Important genera in bacteria ..................................................................................... 6
2.3 Viruses .............................................................................................................................. 8
2.3.1 Important Genera in Viruses ..................................................................................... 8
3 Transport mechanism of nutrients .......................................................................................... 9
4 Carbohydrates, transport and their metabolism .................................................................... 10
4.1 Permease system in L. Acidophillus for lactose ............................................................. 10
4.2 Carbohydrates inside cell for metabolism ...................................................................... 11
4.3 Homolactic fermentation of carbohydrates .................................................................... 11
4.4 Heterolytic fermentation of carbohydrates ..................................................................... 13
4.5 Pentose metabolism ........................................................................................................ 14
4.6 Fermentation of hexose from Bifidobacterium .............................................................. 14
4.7 Diacetyl production from citrate .................................................................................... 15
4.8 Production of propionic acid from Propionibacterium .................................................. 15
5 Amino acids and proteinaceous compounds, transport and their metabolism ...................... 16
6 Lipid compounds, their transport and metabolism .............................................................. 16
7 Conclusion ................................................................. ...
“The investigation of food’s physical and chemical characteristics as well as any changes brought on by handling, storing, etc is known as food science.”
Microbiology is the study of a variety of living things, such as bacteria, fungus, and other tiny creatures, that are not visible to the naked eye. However, these little creatures are the foundation of all life on earth.. all types of living things that are invisible to the unaided eye.
Important categories have been divided based on certain traits in the study of bacteria in food. These classifications have no taxonomic relevance.
Food technology, food safety and hygiene, food poisoning, food genomics, and, more generally,
BIOCHEMISTRY OF FOOD
BORNE MICROORGANISMS
Submitted by: Irshad Ahmad
Roll No: 0240-BH-MB-16
Submitted to: Dr. Asad-ur-Rehman
Subject: Advances in Food Microbiology
HALEEB FOODS
Biochemistry of food borne microorganisms
Advances in Food Microbiology
Contents
1 Introduction ............................................................................................................................. 2
2 Structure and morphology of microorganisms present in food .............................................. 2
2.1 Molds and yeasts .............................................................................................................. 2
2.1.1 Important Genera of Molds ....................................................................................... 3
2.1.2 Important Genera of Yeast ........................................................................................ 4
2.2 Bacteria............................................................................................................................. 5
2.2.1 Important genera in bacteria ..................................................................................... 6
2.3 Viruses .............................................................................................................................. 8
2.3.1 Important Genera in Viruses ..................................................................................... 8
3 Transport mechanism of nutrients .......................................................................................... 9
4 Carbohydrates, transport and their metabolism .................................................................... 10
4.1 Permease system in L. Acidophillus for lactose ............................................................. 10
4.2 Carbohydrates inside cell for metabolism ...................................................................... 11
4.3 Homolactic fermentation of carbohydrates .................................................................... 11
4.4 Heterolytic fermentation of carbohydrates ..................................................................... 13
4.5 Pentose metabolism ........................................................................................................ 14
4.6 Fermentation of hexose from Bifidobacterium .............................................................. 14
4.7 Diacetyl production from citrate .................................................................................... 15
4.8 Production of propionic acid from Propionibacterium .................................................. 15
5 Amino acids and proteinaceous compounds, transport and their metabolism ...................... 16
6 Lipid compounds, their transport and metabolism .............................................................. 16
7 Conclusion ................................................................. ...
Microbiology is a branch of science that deals with microbes. The term microbiology derives its name from three Greek words mikros [small] bios [life] and logos [study]. Microbiology focus on the occurrence and distribution of microorganisms in nature, their structure, physiology, reproduction, metabolism and classification.
Microbes - Microorganisms are tiny and invisible to naked eye. They can be seen only by magnifying their image with a microscope. Small subcellular or cellular living beings with milli-micron or micron in size and are not visible to our naked eyes are called micro-organisms. Microorganisms include the cellular organisms like bacteria, fungi, algae and protozoa. Viruses are also included as one of the microorganism but they are acellular.
Double Stem Cell a miracle Natural product is discovered by Mibelle Biochemistry Switzerland.
Its efficacy is proven by clinical trial. It generate & repair the stem cell of the body.Our body comprises of 220 stem cell & 100 trillion functional cell. Each & every cell of
the body live & keep healthy by taking 6 Phytochemicals.
Disease is deficiencyof any or all Plant chemicals.
What counts as Indigenous food?
Indigenous cuisine differ based on where you are since they are unique to each region.
Whole foods are indigenous foods. That excludes the Whole30 diet and the network of supermarkets. It refers to food items that are derived straight from the earth or an animal.
Anything not included in that definition did not exist prior to colonization.
Food is Power, for instance, shares:
Barley and wheat were among the plants introduced from abroad.
The regions that the Europeans occupied did not naturally include animals like cows and poultry.
Even though the activity of milking animals wasn't new, it wasn't widespread among Indigenous people.
Examples also include processed foods, foods that aren't in their natural states, and non-native flora and animals.
The general term of Sugar for soluble carbohydrates with a sweet taste and which are frequently found in food is Sucrose.. Glucose, fructose, and galactose are examples of simple Sucrose., commonly referred to as monosaccharides. Compound Sucrose. are molecules consisting of two bound monosaccharides; they are also known as disaccharides or double Sucrose.; typical examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple sugars inside the body.
Microbiology is a branch of science that deals with microbes. The term microbiology derives its name from three Greek words mikros [small] bios [life] and logos [study]. Microbiology focus on the occurrence and distribution of microorganisms in nature, their structure, physiology, reproduction, metabolism and classification.
Microbes - Microorganisms are tiny and invisible to naked eye. They can be seen only by magnifying their image with a microscope. Small subcellular or cellular living beings with milli-micron or micron in size and are not visible to our naked eyes are called micro-organisms. Microorganisms include the cellular organisms like bacteria, fungi, algae and protozoa. Viruses are also included as one of the microorganism but they are acellular.
Double Stem Cell a miracle Natural product is discovered by Mibelle Biochemistry Switzerland.
Its efficacy is proven by clinical trial. It generate & repair the stem cell of the body.Our body comprises of 220 stem cell & 100 trillion functional cell. Each & every cell of
the body live & keep healthy by taking 6 Phytochemicals.
Disease is deficiencyof any or all Plant chemicals.
What counts as Indigenous food?
Indigenous cuisine differ based on where you are since they are unique to each region.
Whole foods are indigenous foods. That excludes the Whole30 diet and the network of supermarkets. It refers to food items that are derived straight from the earth or an animal.
Anything not included in that definition did not exist prior to colonization.
Food is Power, for instance, shares:
Barley and wheat were among the plants introduced from abroad.
The regions that the Europeans occupied did not naturally include animals like cows and poultry.
Even though the activity of milking animals wasn't new, it wasn't widespread among Indigenous people.
Examples also include processed foods, foods that aren't in their natural states, and non-native flora and animals.
The general term of Sugar for soluble carbohydrates with a sweet taste and which are frequently found in food is Sucrose.. Glucose, fructose, and galactose are examples of simple Sucrose., commonly referred to as monosaccharides. Compound Sucrose. are molecules consisting of two bound monosaccharides; they are also known as disaccharides or double Sucrose.; typical examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple sugars inside the body.
Microbes known as bacteria have simpler cell structures than many other types of creatures. One DNA loop serves as their command hub and houses all of their genetic data. Instead of a nucleus, some bacilli contain an additional ring of genetic material called a plasmid. Genes that offer the bacterium a competitive edge over other bacilli are frequently found on the plasmid. For instance, it could have a gene making the bacilli immune to a specific antibiotic.
The term "algae" refers to a class of mostly watery, photosynthetic, and nucleus-bearing organisms that lack the real roots, stalks, and leaves of plants as well as their specialized multicellular reproductive systems.
The cornerstone of someone's mental health is how they think, feel, and behave. Mental health specialists can help people with disorders like addiction, bipolar disorder, depression, and anxiety.
Mental health can have an effect on daily life, interpersonal connections, and physical health.
This connection, nevertheless, also functions the opposite way around. Personal circumstances, social ties, and physical ailments can all have an impact on mental illness. Maintaining
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Nutrition is the process through which an organism obtains sustenance, or the supply of nutrients needed by its body and cells to survive. Nutrition is classified into two types: autotrophic nutrition and heterotrophic nutrition. Autotrophic nourishment is used by plants.
There are many types of nutrition
About 40 different types of nutrients may be found in food, and they can be generally grouped into the seven main classes mentioned below.
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Dietary fiber
Water
Heterotrophic Metabolism
Bacterial Metabolism heterotrophic metabolism is the biological oxidation of organic substances such as glucose to produce ATP and simpler organic (or inorganic) chemicals that the bacterial cell need for biosynthetic or assimilatory activities.
Respiration
Respiration is a kind of heterotrophic metabolism that utilizes oxygen and produces 380,000 calories from the oxidation of one mole of glucose. (Another 308,000 calories are wasted as heat.)
Heterotrophic Metabolism
Bacterial Metabolism heterotrophic metabolism is the biological oxidation of organic substances such as glucose to produce ATP and simpler organic (or inorganic) chemicals that the bacterial cell need for biosynthetic or assimilatory activities.
Respiration
Respiration is a kind of heterotrophic metabolism that utilises oxygen and produces 380,000 calories from the oxidation of one mole of glucose. (Another 308,000 calories are wasted as heat.)
Krebs Cycle
The Krebs cycle is the oxidative mechanism in respiration that fully decarboxylates pyruvate (through acetyl coenzyme A). 15 moles of ATP (150,000 calories) are produced by the route.
Glyoxylate Cycle
The glyoxylate cycle, seen in some bacteria, is a variant of the Krebs cycle. The oxidation of fatty acids or other lipid molecules produces acetyl coenzyme A.
Electron Transport and Oxidative Phosphorylation
ATP is produced in the last stage of respiration by a series of electron transfer processes within the cytoplasmic membrane that drive the oxidative phosphorylation of ADP to ATP. For this process, bacteria utilise a variety of flavins, cytochrome and non-heme iron components, as well as several cytochrome oxidases.
There are several liver Disease and ailments. Some are caused by viruses, such as hepatitis. Others may be the result of drugs or excessive alcohol consumption. Cirrhosis can be caused by a long-term injury or scar tissue in the liver. Jaundice, or skin yellowing, is one symptom of liver illness.
The liver is a tiny, football-sized organ. It is located on the right side of your abdomen, close under your rib cage. The liver is necessary for digestion and detoxification of the body.
Liver disease can be passed down genetically. A range of things that affect the liver, such as infections, alcohol consumption, and obesity, can potentially cause liver disorders.
Conditions that harm the liver over time can cause Conditions that affect the liver over time can induce scarring (cirrhosis), which can lead to liver failure, which can be deadly. Early treatment, on the other hand, may allow the liver to heal.scarring (cirrhosis), which can progress to liver failure, a potentially fatal condition. However, early therapy may allow the liver to recover.
Microbes known as bacteria have simpler cell structures than many other types of creatures. One DNA loop serves as their command hub and houses all of their genetic data. Instead of a nucleus, some bacilli contain an additional ring of genetic material called a plasmid. Genes that offer the bacterium a competitive edge over other bacilli are frequently found on the plasmid. For instance, it could have a gene making the bacilli immune to a specific antibiotic.
According to their fundamental morphologies, bacilli can be divided into five groups: spherical (cocci), rod-shaped (bacilli), spiral-shaped (spirillum), comma-shaped (vibrio), or corkscrew-shaped (spirochetes). They may occur as single cells, pairs, chains, clusters, or chains of cells.
Unicellular creatures, like contemporary bacteria, were likely one of the first species to develop on Earth. Since then, over thousands of years, life has developed into a wide variety of life forms. However, we can still identify this single-celled organism as our ancestor.
There are several liver Disease and ailments. Some are caused by viruses, such as hepatitis. Others may be the result of drugs or excessive alcohol consumption. Cirrhosis can be caused by a long-term injury or scar tissue in the liver. Jaundice, or skin yellowing, is one symptom of liver illness.
The liver is a tiny, football-sized organ. It is located on the right side of your abdomen, close under your rib cage. The liver is necessary for digestion and detoxification of the body.
Liver disease can be passed down genetically. A range of things that affect the liver, such as infections, alcohol consumption, and obesity, can potentially cause liver disorders.
What Is the Development of Food Products? The difficult procedure required to release a new or enhanced product onto the market is called product development. This is done in the food sector by creating foods that appeal to the target market and fill in any gaps in their present preferences and demands is called Food product development.
Developing the product concept
The word "design" hasn't been frequently utilized in the food sector outside of packaging and advertising. The term "product development" has been used to describe the process of creating a product and has associations with laboratory formulation and sensory panels. The adoption of food product design and the integration of food product design with other fields of design, however, may now have tangible advantages.
In equal partnership with engineers, marketers, and consumer researchers, product design is a crucial component in the process of creating new products (Bleich and Bleich, 1993). All of these elements are combined in the product's technology.
The term "algae" refers to a class of mostly watery, photosynthetic, and nucleus-bearing organisms that lack the real roots, stalks, and leaves of plants as well as their specialized multicellular reproductive systems.
What are Algae?
In addition to ponds, brackish waterways, and even snow, seaweed may be found in rivers, lakes, seas, and ponds. seaweed are often green, although they can also be found in other hues. For instance, the carotenoid pigments and chlorophyll present in the seaweed that live in snow give the surrounding snow its unique red color.
The term "algae" refers to a class of mostly watery, photosynthetic, and nucleus-bearing organisms that lack the real roots, stalks, and leaves of plants as well as their specialized multicellular reproductive systems.
What are Algae?
In addition to ponds, brackish waterways, and even snow, seaweed may be found in rivers, lakes, seas, and ponds. seaweed are often green, although they can also be found in other hues. For instance, the carotenoid pigments and chlorophyll present in the seaweed that live in snow give the surrounding snow its unique red color.
The general term of Sugar for soluble carbohydrates with a sweet taste and which are frequently found in food is Sucrose.. Glucose, fructose, and galactose are examples of simple Sucrose., commonly referred to as monosaccharides. Compound Sucrose. are molecules consisting of two bound monosaccharides; they are also known as disaccharides or double Sucrose.; typical examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple sugars inside the body.
Microbes known as bacteria have simpler cell structures than many other types of creatures. One DNA loop serves as their command hub and houses all of their genetic data. Instead of a nucleus, some bacilli contain an additional ring of genetic material called a plasmid. Genes that offer the bacterium a competitive edge over other bacilli are frequently found on the plasmid. For instance, it could have a gene making the bacilli immune to a specific antibiotic.
According to their fundamental morphologies, bacilli can be divided into five groups: spherical (cocci), rod-shaped (bacilli), spiral-shaped (spirillum), comma-shaped (vibrio), or corkscrew-shaped (spirochetes). They may occur as single cells, pairs, chains, clusters, or chains of cells.
Unicellular creatures, like contemporary bacteria, were likely one of the first species to develop on Earth. Since then, over thousands of years, life has developed into a wide variety of life forms. However, we can still identify this single-celled organism as our ancestor.
Every ecosystem on Earth has bacilli , including soil, rock, seas, and even polar snow. Some creatures live in or on other living things, such as plants, animals, and people. In the human body, there are around ten times more bacterial cells than human cells. These bacterial cells are prevalent in the digestive system's lining. Some bacilli are found in the soil or on dead plant matter, where they are vital to the nutrient cycle. Others are immensely helpful in the manufacture of fermented foods like yoghurt and soy sauce, while certain species ruin food and harm crops. There are very few bacilli that are pathogens or parasites that afflict plants and animals with illness.
Bacteria Definition
According to Wikipedia, "Bacilli are prokaryotic, unicellular organisms without a true nucleus and a few organelles."
Ultrastructure of a Bacteria Cell
Bacilli are noted for having straightforward body plans. Bacilli are prokaryotic creatures because they are single-celled microorganisms without a nucleus or other cell organelles.
They are also exceptionally adaptable creatures, able to endure in hostile environments. Extremophiles are such creatures. Extremophiles are further divided into many categories according to the habitats they live in:
Thermophiles Acidophilus
Alkaliphiles
Osmophilia
Basophiles
Cryophiles
The protective cell wall of bacteria, which is composed of a unique protein called peptidoglycan, is another intriguing aspect of bacteria. A crucial foundation for dividing bacteria is provided by the elements of the bacterial cell wall. The only other place this specific protein may be found in nature is in the bacterial cell walls.
Classification of Bacilli
Based on their traits and characteristics, bacteria may be divided into a number of types. The following factors are mostly used to classify bacteria:
Cell wall composition and shape
The term "algae" refers to a class of mostly watery, photosynthetic, and nucleus-bearing organisms that lack the real roots, stalks, and leaves of plants as well as their specialized multicellular reproductive systems.
What are Algae?
In addition to ponds, brackish waterways, and even snow, seaweed may be found in rivers, lakes, seas, and ponds. seaweed are often green, although they can also be found in other hues. For instance, the carotenoid pigments and chlorophyll present in the seaweed that live in snow give the surrounding snow its unique red colo The name "alga" refers to a huge and extraordinarily diversified class of eukaryotic, photosynthetic lifeforms. These species are not linked to one another (polyphyletic) since they do not have a common ancestor.
Giant kelp and brown algae are two examples of multicellular algae. Examples of unicellular organisms include dinoflagellates, euglenophytes, and diatoms.
Since most algae need a moist or wet environment to thrive, they can be found everywhere near or inside water bodies. They have anatomical similarities with the land plants, a significant group of photosynthetic creatures. The distinctions stop there since seaweed lack many of the structural elements that are generally seen in plants, such as real stems, shoots, and leaves. Additionally, they lack the vascular tissues needed to transport vital nutrients and water throughout their bodies.
Characteristics of Seaweed
Plants and animals share specific general properties of seaweed.
Eukaryotic cells make up seaweed. Algae, for example, may photosynthesize like plants and have specialized cell organelles like centrioles and flagella that are exclusively found in animals. Manna's, cellulose, and Galatians make up the algal cell walls. Some of the general characteristics of algae are listed below.
Seaweed are photosynthetic organisms
Seaweed can be either unicellular or multicellular organisms
Seaweed lack a well-defined body, so, structures like roots, stems or leaves are absent
seaweed are found where there is adequate moisture.
Reproduction in algae occurs in both asexual and sexual forms. Asexual reproduction occurs by spore formation.
Seaweed are free-living, although some can form a symbiotic relationship with other organisms.
Types of Saweed
Algae come in a variety of varieties. But these are a few of the more well-known kinds:
Red Scum
It is a peculiar species that is also known as Rhodophyta, and it may be found in both freshwater and marine settings. The distinctive red hue of the algae is caused by the pigments phycocyanin and phycoerythrin. There are other pigments that give things their green hue, such chlorophyll a. But neither beta-carotene nor chlorophyll B are present.
Green Algae
It is a large, loosely organized collection of scum that include the essential pigments for photosynthetic activity, chlorophylls A and B, as well as auxiliary pigments like xanthophyll's and beta carotene.
Green scum car
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele's 1785 isolation of malic acid from apples was among earlier research.
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Eben Horsford of Lowell, Massachusetts, translated and published some of Liebig's studies on the chemistry of food in 1848.
The Society of Public Analysts was established in 1874 with the intention of using analytical techniques for the general public's benefit. It was also motivated by worries about the quality of the food supply, particularly difficulties with food adulteration and contamination, which by the 1950s had progressed beyond purposeful contamination to include chemical food additives. Food chemistry would emerge with the growth of schools and institutions across the world, most notably in the United States, along with dietary ingredient research, most notably the Single-grain experiment from 1907 to 1911. The United States Food and Drug Administration was established in 1906 as a result of more study conducted by Harvey W. Wiley at the United States Department of Agriculture in the late 19th century. The Agricultural and Food Chemistry Division of the American Chemical Society was founded in 1908, and the Institute of Food Technologists was founded in 1909.
Food physical chemistry serves as a foundation for food chemistry because it frequently draws from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics, reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing/disordered or noncrystalline solids
Nutrition is the process through which an organism obtains sustenance, or the supply of nutrients needed by its body and cells to survive. Nutrition is classified into two types: autotrophic nutrition and heterotrophic nutrition. Autotrophic nourishment is used by plants.
There are many types of nutrition
Food contains about 40 distinct types of nutrients, which may be broadly categorized into the seven primary classes listed below.
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Dietary fiber
Water
1) Carbohydrates
Tea has reportedly been consumed in China from 2700 BCE. Tea was first used daily beginning in the third century CE and was originally prepared by boiling fresh leaves in water for medicinal purposes. This was the beginning of tea production and cultivation. In 350 CE, the earliest description of plantation, processing, and drinking practices was recorded. Around 800, the first seeds arrived in Japan, and by the 13th century, cultivation had spread all throughout the nation. In 1810, Chinese immigrants from Amoy introduced tea growing to the island of Formosa (Taiwan). The Dutch introduced laborer's, equipment, and seeds from China in 1833 after bringing Japanese seeds and Japanese employees to Java in 1826.
In the highlands along the border between Burma and the Indian state of Assam in 1824, tea trees were found. The British introduced the tea culture to India and Ceylon (Sri Lanka), respectively, in 1836 and 1867. They initially utilized Chinese seeds, but later on they switched to Assamese seeds. The first shipment of Chinese tea to reach Europe was sent by the Dutch East India Company in 1610. In 1669, China tea was shipped by the English East India Company from Javan ports to the London market. Later, teas produced on British plantations in Ceylon and India made their way to Mincing Lane, the hub of the London tea trade. By the late 19th and early 20th centuries, tea was produced in Russian Georgia, Sumatra, Iran, non-Asian countries including Queensland in Australia, Natal, Malawi, Uganda, Kenya, Congo, Tanzania, and Mozambique in Africa, Argentina, Brazil, and Peru in South America.
Classification of teas
Teas are divided into categories based on their country of origin, such as Chinese, Ceylon, Japanese, Indonesian, and African teas, or by smaller districts, such as Kemon from Chi-men in China's Anyway Province and Enshu from Japan.
The size of the processed leaf is another way that teas are categorized. Larger leafy grades and smaller broken grades are the results of conventional processes. Flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe slouching (PS), and slouching (S) are the leafy grades. Broken orange pekoe (BOP), broken pekoe (BP), BOP fanning, fanning, and dust are the broken grades. While leafy grades are mostly derived from the harder and older leaves, broken grades can contain significant contributions from the more delicate shoots. In current commercial grading, broken grades account for 95 to 100% of production, although leafy grades made up a significant portion of output in the past. This change is a result of growing consumer demand for teas with lower particle size that brew quickly and strongly.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...
Food Science.pdf
1. Food Science
"The investigation of food's physical and chemical characteristics as well as any
changes brought on by handling, storing, etc is known as food science."
Types of food sciences
There are sevaral types of food sciences:
1)Food microbiology
The study of the microbes that live on, produce, or infect food is known as food
microbiology.This includes investigating the microbes responsible for food spoilage, pathogens
that can spread disease (particularly if food is improperly prepared or stored), microbes that
produce fermented foods such as cheese, yoghurt, bread, beer, and wine, as well as microbes
with other beneficial functions such as probiotic production
2. 2)Food engineering
Food engineering is a scientific, academic, and professional discipline that interprets and applies
engineering, science, and mathematics principles to food manufacturing and operations such as
processing, production, handling, storage, conservation, control, packaging, and distribution.
3)Food chemistry
Food chemistry is one of the many disciplines that comprise the multidisciplinary
field of food science. It is the investigation of food constituents such as proteins,
carbohydrates, fats, and water.
3. https://easy4learning.com/?p=120
With the attention to agricultural chemistry in the works of J. G. Galerius, Humphrey
Davy, and others, the scientific approach to food and nutrition arose. For example, in
the United Kingdom, Davy published Elements of Agricultural Chemistry in a Course
of Lectures for the Board of Agriculture (1813), which would serve as a foundation
for the profession worldwide, and is now in its fifth edition. Carl Wilhelm Scheele
was the first to isolate malic acid from apples in 1785.
4)Nutrition
4. Nutrition is an important aspect of health and development. Better nutrition is
associated with improved infant, child, and maternal health, stronger immune systems,
safer pregnancy and childbirth, a lower risk of No communicable diseases (such as
diabetes and cardiovascular disease), as well as increased longevity, are all benefits of
the diet.
5)Sensory analysis
Sensory analysis examines the properties (texture, flavour, taste, appearance, smell, and so on) of
a product or food using the panellists' senses (sight, smell, taste, touch, and hearing). For
centuries, this type of analysis has been used to accept or reject food products.
Types of food microbiology
There are many types of food microbiology:
1)Bacteria
5. Bacteria are microscopic single-celled organisms. Bacteria can be found almost anywhere on the
planet and are vital to its ecosystems. Some species can withstand high temperatures and
pressures. Bacteria abound in the human body, and it is estimated that bacterial cells outnumber
human cells.
Lower levels of classification
*Cyanobacteria E. coli
*Salmonella
*Bacillus
*Lactobacillus streptococcus
* Helicobacter pylori
*Staphylococcus
* Pseudomonas
*Helicobacter
2)Fungi
6. Yeasts, molds, and mushrooms are examples of fungi, which are eukaryotic
organisms. These organisms are members of the Fungi kingdom. The organisms in the
Kingdom Fungi have a cell wall and are widespread.. Among living organisms, they
are classified as
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Examples:
Ringworm, athlete's foot, jock itch, and nail fungus are the most common fungal
infections.
7. 3)Protozoa
Protozoa are one-celled animals that can be found in almost any environment. Although the vast
majority of species are free-living, every higher animal is infected with one or more protozoa
species. Depending on the parasite's species and strain, as well as the host's resistance, infections
can range from asymptomatic to fatal.
Examples:
*paramecia is a paramecia. ... John J. Lee.
*amoeba micro_photo—iStock/Getty Images. ...
*Euglena. Euglena Dawn, Walter...
*Diatoms are a type of algae. Volvox Robert W. Volvox Gordon T.
4)Algae
Algae are aquatic, photosynthetic, and nucleus-bearing organisms that lack the true roots, stems,
leaves, and specialised multicellular reproductive structures found in plants.
8. Examples:
*Green Algae
*Brown Algae
*Red Algae
*Golden Algae
5) Viruses
A virus is an infectious microbe composed of a nucleic acid segment (DNA or RNA)
encased in a protein coat. A virus cannot replicate on its own; instead, it must infect
cells and replicate itself using host cell components.
9. Examples:
Biological entities that can only survive and multiply in the presence of a host, which
is a living organism such as a human, animal, or plant.
Types of food engineering
There are many types of food engineering:
Department of food engineering
10. 1)Refrigeration and freezing
The purpose of refrigeration is to slow down bacterial development such that food
spoiling takes much longer (perhaps a week or two as opposed to half a day). Freezing
is intended to entirely stop bacterial activity.. Bacteria that have been frozen are
totally inert.
2)Evaporation
Evaporation is the process by which a substance transforms from a liquid to a gaseous
state below the boiling point; in particular, it is how liquid water enters the
atmosphere as water vapors throughout the water cycle.
3)Packing
Packing, the act or process of packing. an approach to packing. the preparation of
food, particularly meat, for sale later. material used to protect packaged products
during shipping, such as a covering or stuffing additionally: components used to
create water- and airtight items.
4)Energy of food process
11. According to estimates, a retail food product requires between 50 and 100 MJ (mega
joules) of energy to produce and package each kg. Energy is needed in the food
processing sector for electricity, heating, and cooling.
5)Heat transfer
Heat transfer is the term used to describe the movement of heat (thermal energy)
caused by temperature differences and the subsequent distribution and variations in
temperature. The exchange of momentum, energy, and mass through conduction,
convection, and radiation is the focus of the study of transport phenomena.
6)Food safety
Food security cannot exist if the food is dangerous, despite the fact that it may be
sufficient, nutritive, and readily available. To support the efforts of USAID's Bureau
for Food Security, Deputy Director Bonnie Glick of USAID unveiled the Feed the
Future Food Safety Innovation Lab (FSIL) in August 2019.The $10 million, five-year
FSIL project, co-managed by Purdue and Cornell Universities, aims to support high-
impact, sustainable research that enhances food safety in developing nations.
Types of food chemistry
There are many types of food chemistry:
12. food chemistry
1)Food chemistry
Food chemistry is the study of the chemical interactions and reactions that occur
between all biological and non-biological components of food . As examples of
biological substances, consider foods like beef, poultry, lettuce, beer, and milk.
2)Carbohydrates
13. Sugar molecules make up carbohydrates, or carbs. Along with proteins and lipids, carbohydrates
are one of the three main nutrients found in foods and beverages. Your body breaks down carbs
to produce glucose. The primary source of energy for the cells, tissues, and organs in your body
is glucose, sometimes known as blood sugar.
3)Lipids structure
Lipids are a crucial component of the cell membrane. Typically, the structure consists of a
glycerol backbone, two hydrophobic fatty acid tails, and a hydrophilic phosphate group.
Phospholipids are hence amphipathic.
4) Structure of proteins
14. The polypeptide structures of proteins are made up of one or more extended chains of
amino acid residues.. They perform a wide range of organismal tasks, such as DNA
replication, molecule transport, catalyzing metabolic processes, and giving cells
structural support.
Types of nutrition
There are many types of nutrition:
1) Carbohydrates
Sugar molecules make up carbohydrates, or carbs. Along with proteins and lipids,
carbohydrates are one of the three main nutrients found in foods and beverages.
15. Your body breaks down carbs to produce glucose. The primary source of energy for
the cells, tissues, and organs in your body is glucose, sometimes known as blood
sugar.
2) water
Water has the chemical formula H2O, making it an inorganic substance. It is a translucent,
flavorless, odorless, and almost colorless chemical compound that makes up the majority of the
Earth's hydrosphere as well as the bodily fluids of all currently recognized living things (where it
serves as a solvent[1]). In spite of not providing food, energy, or organic micronutrients, it is
essential for all known forms of life. Its molecules are made up of two hydrogen atoms joined by
covalent bonds and have the chemical formula H2O. The angle at which the hydrogen atoms are
joined to the oxygen atom is 104.45°.[2] The liquid condition of H2O at standard pressure and
temperature is known as "water" as well.
3) Protiens
16. The building blocks of proteins are called amino acids. About 20 different amino
acids can be mixed in different ways. Your body uses them to produce new hormones,
enzymes, and proteins like bone and muscle. They can also serve as a source of
energy for it.
4) Fats
You get fats from food as a form of nutrients. While eating certain fats is necessary, eating too
much can be unhealthy. Your body gets the energy it needs to function correctly from the fats
you consume. Your body burns calories from the carbohydrates you've consumed while you
workout.
5) Vitamins
17. People need trace amounts of chemical compounds referred to as vitamins. Every one
plays a unique part in preserving health and body function. Depending on their
lifestyle and general health, some people may need supplements to increase their
supply. Vitamins are organic substances that are found in trace amounts in natural
foods. A lack of any vitamin may increase the risk of developing certain health
problems. A vitamin is an organic compound, which means it has carbon in it. It is
also a necessary nutrient that the body may require from food.
There are currently 13 vitamins that have been identified .
6) Minerals
Our bodies need minerals for optimal growth and development; they can be found in
food and the earth. Calcium, phosphorus, potassium, sodium, chloride, magnesium,
iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and
selenium are nutrients that are crucial for good health.
18. 7) Dietry food
focuses on whole grains, fruits, and vegetables that are healthy, as well as low- or fat-fat milk
and milk products. Among the many foods high in protein are shellfish, lean meat and poultry,
eggs, legumes (beans and peas), soy products, almonds, and seeds. is low in salt, saturated fats,
cholesterol, and added sugars.
Types of sensory analysis
There are many types of sensory analysis: