Status of food processing in asian countries
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The document discusses the status of food processing in Asian countries. It provides a brief history of food processing dating back thousands of years in China. The objectives of food processing are outlined as extending shelf life, preventing contamination, aiding transportation and storage, and making foods more appealing. Common food processing techniques used in Asia, such as drying, fermentation, pickling and freezing are also mentioned. Specific examples of processed foods from China, Bangladesh, Korea and Malaysia are then discussed. The document concludes with recommendations to develop the processed food industry through initiatives like food processing zones, regulatory frameworks, research and development programs, and government incentives.
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Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Germinated and malted foods for economic growth
This document discusses germinated and malted foods and their potential for economic growth in India. It provides background on the size and growth of the Indian food market. Malted foods are popular health drinks and functional foods in India, with the malted foods market valued at $1.2 billion in 2016 and projected to reach $3 billion by 2022. The document outlines the malting process and types of malts. It also discusses regulations and standards for malt-based foods in India as well as opportunities and challenges for the industry.
World food safety day 2021
In this presentation, following things are focused 1. what is food 2. food safety 3. importance of world food safety day 4. act & provisions of food safety in india 5. about FSSAI
Grains
Grains are any food made from wheat, rice, oats, cornmeal, barley or other cereal grains. Whole grains contain the entire grain kernel, including the bran, germ and endosperm, while refined grains have been milled to remove these nutrient-rich parts. Each grain kernel consists of an inedible husk, bran layer, nutrient-rich germ and starchy endosperm. Common grains include rice, which is milled to remove the bran; corn, which grows on ears and is ground into cornmeal; and wheat, which is milled into flour by removing the bran and germ. Grains should be stored in a dark, dry place in sealed containers to prevent moisture
Cereals (food production)
Cereals are grains belonging to the grass family. The principal cereal crops include rice, wheat, maize, jowar, and ragi. Cereals provide a major source of energy and are a staple food in many countries. They are manufactured into various products through processes like cooking, extruding, shaping, drying, and coating. Cereals provide nutrients like starch, protein, fiber, fatty acids, vitamins and minerals. Common cereal products include bread, pasta, porridge, breakfast cereals and snacks.
What's hot (20)
Nutritional and antinutritional aspects of soybean
Nutritional and antinutritional aspects of soybean
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Introduction in food technology
Food can be classified in many ways such as by source, safety, composition, and stability during storage. Food science is the study of food substances and involves disciplines like food chemistry, engineering, microbiology and technology. It is important to study food science to develop new processing methods, preserve foods, and discover new food sources. Over time, food technology and processing has advanced from hunter-gatherers and early farmers to modern practices using electricity, transportation, mechanization and scientific understanding. Food can now be classified, preserved, and distributed through various modern formats to make it available to consumers.
Probiotic weaning food by monika keshavrao tambakhe
This document discusses probiotics in weaning food. It begins with definitions of weaning and an overview of the importance of weaning food when breast milk is no longer sufficient for nutritional requirements between 4-6 months. It then discusses desirable qualities of weaning foods including being rich in calories, protein, vitamins, and minerals while being easily digestible. The document outlines various techniques for preparing weaning foods commercially or traditionally, including spray drying, roller drying, extrusion cooking, malting, and using banana or popped grains. It provides guidelines for developing processed weaning foods and recommended standards. Finally, it discusses probiotics, defining them, listing common types, and criteria and sources for probiotic bacteria.
Production of Nutritional Bars with Different Proportions of Oat Flour and Br...
Background: Nutritional bar has been paid special attention, then quickly developed and present in some parts of the world as it contains high nutritional value, quick energy release on required demanding basis, especially the form of this food is very mobile and neatly light. Nutritional bars are nutritional products which contain cereals and other high energy-rich ingredients. They are becoming trendy food products in the world in these days. They can be used as the nutritional meal, meal replacement, or snack which provides a lot of essential nutrients for people who lack the time or resources for extensive meal planning due to its convenience.
foodprocessing2-121206081211-phpapp01.pptx
This document provides an overview of the food processing industry. It discusses that food processing transforms raw ingredients into marketable food products with longer shelf lives. The industry is highly fragmented and includes sub-segments like fruits/vegetables, dairy, beer/alcohol, meat/poultry, grains. Food processing has a long history dating back to prehistoric times of crude methods like drying and cooking. Modern advances include pasteurization, spray drying, and artificial ingredients. Fermentation is a key biotechnological process that enhances various qualities of foods. The Indian food processing industry has strong potential given India's agricultural production but needs stronger supply chain infrastructure to support perishable foods.
foodprocessingindustry-120515042315-phpapp02.pptx
The document discusses food processing and related topics. It begins with an overview of food processing, which transforms raw ingredients into consumable food products. It then discusses fermentation and fermented products like cheese, yogurt, bread, and alcoholic beverages. Next, it covers processed foods like cheese and yogurt and food preservation techniques to prevent spoilage from microorganisms like bacteria.
INTRODUCTION TO FOOD PROCESSING.pptx
This document provides an introduction to food processing. It discusses the basic concepts, relevance, and career opportunities in food processing. The key learning objectives are to discuss the relevance of food processing courses, explain basic concepts and opportunities in the field. Food processing plays an important role in ensuring food security, improving nutrition, and providing food safety and convenience. It also contributes economically through reduced waste and job creation. Common careers include food technologist, scientist, and quality assurance roles. Food processing techniques preserve foods through methods like heating, drying, freezing and fermentation.
STP {Food Processing}.pptx
This document provides an overview of food processing. It begins with an introduction defining food processing as the transformation of agricultural products into food through various methods ranging from basic to complex industrial processes. It then describes the three main types of food processing: primary processing involves basic steps to make food edible; secondary processing creates food from ready ingredients; and tertiary processing produces ready-to-eat processed foods. The document outlines objectives of food processing like increasing shelf life and food safety. It also lists and describes common food processing methods and concludes by discussing benefits like reduced bacteria and improved shelf life as well as drawbacks such as artificial ingredients and overconsumption.
Food Processing.pdf
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
IRJET - Preparation of Multi-Flour Sticks
This document describes research conducted to develop a multi-flour stick as a healthy snack option. The sticks were produced using rice flour, black gram flour, Bengal gram flour, and varying ratios of soy flour, with the addition of sesame seeds and spices. Sensory analysis showed that samples containing 25% soy flour were preferred. Chemical analysis found the product to be rich in protein, calcium, and carbohydrates while low in fat and sodium. The multi-flour sticks were aimed to provide nutrition to address malnutrition and appeal to health-conscious consumers seeking low-fat, portable snack options.
10.11648.j.ijnfs.20150403.19
This study explored using cowpea flour as a substitute for wheat flour in cake production to reduce Ghana's reliance on wheat imports. Cowpea flour was produced from parboiled and dried cowpeas then milled. Composite flours with cowpea:wheat ratios of 100:0, 75:25 and 50:50 were baked at 150°C and 200°C. Cakes were sensorially evaluated and the 50:50 composite flour baked at 200°C was most preferred and scored higher than the 100% wheat flour control for taste and overall acceptability. Using cowpea flour in cakes could encourage cowpea consumption and utilization while reducing wheat import costs.
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
Food processing in India
Food processing involves transforming raw ingredients into food through physical or chemical means. It started in prehistoric times with methods like fermenting and sun drying. Modern food processing developed in the 19th-20th centuries partly to serve military needs and has grown rapidly since. Food processing provides employment, helps curb food inflation by reducing waste and middlemen, allows crop diversification, and utilizes India's abundant raw materials and geographical advantages. The government is also supporting the sector through various initiatives. Major food processing companies contribute significantly to India's GDP, which is expected to make the industry worth $258 billion by 2015.
TRADITIONAL-DAIRY-PRODUCTS-1.0.pdf
The document discusses traditional dairy products in India. It provides an outline for a course on traditional dairy products, covering topics like khoa, khoa-based sweets, chhana and chhana-based sweets, paneer, fermented products, and more. It discusses the history and development of traditional dairy products in India. Key traditional dairy products include khoa, paneer, chhana, dahi, and Indian milk confections made from ingredients like khoa, chhana, and milk. Traditional dairy products play an important role in the Indian diet and economy.
Nutritional and Physicochemical Characteristics of Bread Enriched with Microa...
The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina. The nutrient composition, protein and lipid content were evaluated and microbiological and sensory analyses were conducted in the breads with microalgal biomass. The addition of microalgal biomass resulted in protein content increase, ranging from 7.40% to 11.63%. While Calcium, Magnesium and Iron contents of bread with S. platensis were 721.2, 336.6, 41.12ppm, conventional bread contained 261.7ppm Calcium, 196ppm Magnesium, and 8.72ppm Iron. Enrichment with Spirulina had significant influence on the volatile compounds of bread. By using the HS/SPME/GC/MS technique, fourteen volatile compounds were detected in control group and ten compounds were detected in bread with Spirulina. The results for the sensory assessment of bread enriched with Spirulina were considered satisfactory even if some algae flavor in the samples were perceived. Besides, bread with Spirulina stored at room conditions was observed to have a positive effect on the inhibition of mold growth. According to these results, the use of microalgae can enhance nutritional quality of bread without a negative impact on the shelf life of bread
Recent Updates in the Commercialization of Probiotics
This document discusses recent updates on the commercialization of probiotic foods. It begins by introducing probiotics and their health benefits. It then discusses the commercialization of cereal-based and dairy-based probiotic foods. For cereal-based foods, it provides a history and examples of traditional fermented cereal foods from various countries. It also discusses factors involved in developing commercial cereal-based probiotic products. For dairy-based foods, it discusses factors involved in viability of probiotics in fermented milks and fresh milk and provides examples of commercial probiotic dairy beverages currently available.
Feasibility Study Soy Corn Bread
A Project Management Feasibility Study Soy Corn Bread
from the student of STI College Paranaque
Food processing and sensory evaluation of food
This document discusses food processing and sensory evaluation of food. It describes the three levels of food processing - primary, secondary, and tertiary - and provides examples of each. Primary processing makes raw foods edible, secondary processing creates familiar foods from ingredients, and tertiary processing produces ready-to-eat foods. Food processing provides benefits like preservation, distribution, and consistency, but can decrease nutrients and introduce health risks from additives. Sensory evaluation is important for the food industry to develop new products, cut costs, ensure quality and product acceptability, and for quality assurance.
Traditional fermented foods
Fermentation is one of the oldest food processing techniques used worldwide. It allows for the preservation of foods through the creation of acids or alcohols via microbial processes. Many traditional fermented foods have been consumed for thousands of years and play an important role in culture. Examples discussed include bread, cheese, wine, yogurt, pickles, soy sauce, and fermented vegetables and fruits from various regions. Fermentation increases shelf life and nutrient content while reducing cooking times and fuel needs. It has health benefits such as providing probiotics, vitamins, and peptides that can lower blood pressure.
Len men formage 12-5.pptx
This document discusses various fermentation processes used in food production. It describes how pickles are produced through the fermentation of cucumbers in brine by lactic acid bacteria. Sauerkraut production is also discussed, involving the fermentation of cabbage by Leuconostoc mesenteroides and Lactobacillus plantarum in a salt solution. Yeast fermentation is described for producing leavened breads. Vinegar production through the fermentation of ethanol by acetic acid bacteria is summarized. Fermentation processes for idli, single cell protein, milk and yogurt are briefly outlined.
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Probiotic weaning food by monika keshavrao tambakhe
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Production of Nutritional Bars with Different Proportions of Oat Flour and Br...
Production of Nutritional Bars with Different Proportions of Oat Flour and Br...
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...
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Nutritional and Physicochemical Characteristics of Bread Enriched with Microa...
Recent Updates in the Commercialization of Probiotics
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Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
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A Review on Recent Advances of Packaging in Food Industry
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
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三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
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校名:学校英文全称
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毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
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FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
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留信网认证的作用:
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办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
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Status of food processing in asian countries
- 1. Status of Food Processing in Asian Countries Presented By: Khandkar Shaharina Hossain Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna.
- 2. Introduction Food processing dates back to the pre-historic ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking. Oldest history of food processing in Asia takes us to Chinese cuisine which dates back to about 5000 BC. The ancient Chinese had a very healthy diet, and from historical evidence, we can see that farming in China seems to have started approximately 5,000 years ago. Over this vast period of time, Chinese people have developed their own unique way of preparing food. Their ways of identifying ingredients to make perfect combinations, their multi-phased cooking techniques, and their administering of multi-phased flavoring have all been developed gradually. Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods
- 3. Objective and types of Food Processing Objectives Of Food Processing To boost the shelf life of food. To prevent contamination of food. For transport and food storage. To turn food products into the ones that appeal to customers. Commonly seen in Asian Region Types of Food Processing Process Drying Fermentation Pasteurization Sugaring Freezing Pickling
- 4. Area Based Food Processing Status Fig: Urbanisation Rates in Asia
- 5. Some Chinese Processed Food: Vegetables (Soybeans and Cucumber) Meat (Pork, Beef, and Chicken) Area Based Food Processing Status Processed food retail values in China, 1999–2013 (fixed 2013 exchange rate), Source: Euromonitor Passport Global Market Information Database
- 6. Some Bangladeshi Processed Food: Dairy Processing: ghee/paneer/curd processing/khoa/butter milk Sugar: sugar, molasses; refining of mostly imported raw sugar; sugar-based processed food items, e.g., chocolates and confections Rice: Flakes, puffed rice Source: FOOD PROCESSING IN BANGLADESH , AGENDA Area Based Food Processing Status
- 7. Some Korean Processed Food : Kimchi Tofu Area Based Food Processing Status
- 8. Some Malaysian Processed Food Canned fish: Mackerel in tomato sauce and tuna in oil or brine Vegetables : Canned pineapples, baked beans, and peas Source: https://gain.fas.usda.gov/Recent%20GAIN%20Publications/Food%20Processing%20Ingredients_Kuala%20Lumpur_Malaysia_11-18-2016.pdf Area Based Food Processing Status
- 9. Here are some recommendations to develop processed food industry: Creation food processing zone (FPZ) like EPZ with all modern facility. There should be clear regulatory law and all ministries that are concerned for regulating food safety and laws should work together with clear policy, accountability and transparency. In case of developing countries Govt. can give tax holiday and incentives in the food processing companies so that food processing industry can develop rapidly. In the garments sector, govt. gave cash incentives. In this way, govt. can give incentives in the food processing sector, too. Many companies lack R&D (Research and Development) department that helps to analyze consumer's demands, needs, perception, how to increase export, preserve, process, production, how to maintain quality. On the other hand, many MNCs in many countries has R&D department that helps to research on food processing. So, there must be R&D dept. of each company regarding food processing sector. Recommendations
- 10. References https://dailyasianage.com/news/177699/development-and-growth-of-food-processing-industries https://en.wikipedia.org/wiki/Asian_cuisine https://en.wikipedia.org/wiki/Food_processing#History https://asiasociety.org/blog/asia/food-chinese-culture https://www.slideshare.net/economistintelligenceunit/invest-kl-food-processing?ref=https://aseanup.com/overview-food-processing-industry-asia/ http://www.fao.org/3/X6878E/X6878E01.htm https://www.ancienthistorylists.com/china-history/top-10-traditional-ancient-chinese-foods/ https://www.google.com/search?client=firefox-b-d&channel=trow&q=objective+of+food+processing https://byjus.com/biology/food-processing/ http://www.biologydiscussion.com/biotechnology/bioprocess-technology/food-processing-objectives-and-preservation-processes/10124 https://aseanup.com/overview-food-processing-industry-asia/ https://pdfs.semanticscholar.org/f844/6403fc30db7c9af38b8c9c18167c00963d01.pdf https://www.academia.edu/5122738/Food_Processing_Industries_in_Bangladesh?auto=download https://gain.fas.usda.gov/Recent%20GAIN%20Publications/Food%20Processing%20Ingredients_Seoul%20ATO_Korea%20-%20Republic%20of_11-13- 2018.pdf https://gain.fas.usda.gov/Recent%20GAIN%20Publications/Food%20Processing%20Ingredients_Seoul%20ATO_Korea%20-%20Republic%20of_1-3- 2017.pdf https://www.izvoznookno.si/Dokumenti/Exporter%20Guide(EU).pdf https://www.bookmundi.com/t/10-traditional-korean-foods-to-savour-in-south-korea https://gain.fas.usda.gov/Recent%20GAIN%20Publications/Food%20Processing%20Ingredients_Kuala%20Lumpur_Malaysia_11-18-2016.pdf https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4513366/ http://www.fao.org/fileadmin/templates/food_composition/documents/FCT_10_2_14_final_version.pdf https://www.sciencedirect.com/science/article/pii/S2352618116300099 https://www.apo-tokyo.org/00e-books/AG-04_Rural-BasedFPI/AG-04_Rural-BasedFPI.pdf
- 11. Thank You
Editor's Notes
- such as roasting, smoking, steaming, and oven baking).