Flavor is more than just odor and taste. It also includes texture and temperature. It even includes the sense of pain, which is what you get from capsaicin in chili peppers. Put it all together and you have the ability to discern 100,000 different flavors.
Defects of Biscuits,content,Oozing of biscuits,Spreading of biscuits,Reverse shell,Blisters,Breakage. Definition of biscuits.1)Oozing of biscuits
2)spreading of biscuits
3)Reverse shell
4)Blisters
5)Breakage
Discription of biscuits defects
all are happens at the time of manufacturing of biscuits
In food industries above all the the common defects happens usually
This is a continuation of the previously done work on Animals (which can be found here: http://www.slideshare.net/aoweiyang/animals-42759738).
This deck is created based on the Science Syllabus Primary 2014 (Singapore), which serves as a foundation for scientific studies at higher levels.
The illustrations provided can be used as a complementary material for teaching, as well as for reading by students who wish to expand their knowledge through additional self-effort.
And of course it is also meant for anyone who is interested in the topic itself and does it for leisure reading.
Feel free to drop me some comments or suggestions.
Subject: Science
Level: Lower Primary School, Singapore (Should be equivalent to Grade 3 - 4 for Western Countries)
Topic: Diversity of Living and Non-Living Things
Sub-topic: Animals
There’s more to employee wellness than what management perceives it to be. For example, the actual “way we work.”
Here at Officevibe we think the way that we work is becoming a bit outdated. We are facing a heavier “mental” workload, that typically requires us to be in front of a computer from the morning to the evening.
Not to mention the fact that we are living in a generation where management demands expedience for every task; This is messing up employee health, employee wellness (both physical and mental), and employee morale.
The mental fatigue that we face is worsened by the fact that we’re sitting down all day and we barely move around.
So, we have compiled a list of stretches that will ease the tension and help you function better and become a little healthier.
Read the full article:
https://www.officevibe.com/blog/infographic-desk-stretches
Defects of Biscuits,content,Oozing of biscuits,Spreading of biscuits,Reverse shell,Blisters,Breakage. Definition of biscuits.1)Oozing of biscuits
2)spreading of biscuits
3)Reverse shell
4)Blisters
5)Breakage
Discription of biscuits defects
all are happens at the time of manufacturing of biscuits
In food industries above all the the common defects happens usually
This is a continuation of the previously done work on Animals (which can be found here: http://www.slideshare.net/aoweiyang/animals-42759738).
This deck is created based on the Science Syllabus Primary 2014 (Singapore), which serves as a foundation for scientific studies at higher levels.
The illustrations provided can be used as a complementary material for teaching, as well as for reading by students who wish to expand their knowledge through additional self-effort.
And of course it is also meant for anyone who is interested in the topic itself and does it for leisure reading.
Feel free to drop me some comments or suggestions.
Subject: Science
Level: Lower Primary School, Singapore (Should be equivalent to Grade 3 - 4 for Western Countries)
Topic: Diversity of Living and Non-Living Things
Sub-topic: Animals
There’s more to employee wellness than what management perceives it to be. For example, the actual “way we work.”
Here at Officevibe we think the way that we work is becoming a bit outdated. We are facing a heavier “mental” workload, that typically requires us to be in front of a computer from the morning to the evening.
Not to mention the fact that we are living in a generation where management demands expedience for every task; This is messing up employee health, employee wellness (both physical and mental), and employee morale.
The mental fatigue that we face is worsened by the fact that we’re sitting down all day and we barely move around.
So, we have compiled a list of stretches that will ease the tension and help you function better and become a little healthier.
Read the full article:
https://www.officevibe.com/blog/infographic-desk-stretches
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Introduction, definition, common adulterants and diseases caused, simple tests to identify the adulterants in food products, Government acts to control the adulteration.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
This PPT has been created by the students of AKSD to share our research findings with everyone. :)
And because the other slids we have seen are boring and they also have too much writing.
For further contact:
dragson@live.com
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Introduction, definition, common adulterants and diseases caused, simple tests to identify the adulterants in food products, Government acts to control the adulteration.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
This PPT has been created by the students of AKSD to share our research findings with everyone. :)
And because the other slids we have seen are boring and they also have too much writing.
For further contact:
dragson@live.com
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
FROM TASTING TO DIGESTING ENVIRONMENTAL STUDIES CBSE-VBIOLOGY TEACHER
The tongue is a muscular organ in the mouth covered with a moist, pink tissue called the mucosa. It is involved in licking, tasting, breathing, swallowing, and speaking. The papillae present on the tongue gives it a rough texture. It is covered by a number of taste buds.
Whether you like to have a big breakfast or a small one, you may not stop to think about how some of our favorite breakfast foods reach store shelves or restaurant menus. I’ll give you a hint: It all starts on the farm.
Let’s talk about some of our popular breakfast foods and highlight some of the farming and production aspects that bring them from the field to your fork.
Prebiotics and probiotics are vital components in some foods and beverages and are now being added to many others. They play an important role in our health, including helping us maintain a healthy digestive system. Here's what you should know about them.
Medicaid Recipients' Consumption, Trends, Attitudes and DriversFood Insight
While Medicaid recipients express similar desires for their health as non-recipients, they are having a more difficult time achieving those outcomes, reporting far higher food insecurity, more health problems and greater stress about their food decisions than the general population.
For the first time in the 13-year history of the International Food Information Council (IFIC) Foundation’s Food and Health Survey, an oversample of Medicaid beneficiaries was conducted in partnership with The Root Cause Coalition to explore the unique health and nutrition issues facing over 66 million Americans covered by the program.
Foodborne illness is preventable. As students head back to school with lunches in hand, parents can use and encourage the safe food-handling practices listed below to protect their little ones.
IFIC Foundation Early Childhood Consumer ResearchFood Insight
Parents of children under 24 months old are quite confident that they are feeding them an age-appropriate and nutritious diet—admitting, in fact, that their children’s diets are more nutritious than their own. But a new survey by the International Food Information Council (IFIC) Foundation also reveals parents’ underlying concerns around issues like what foods to introduce into their kids’ diets and when.
Identifying whole grains can be challenging without an understanding of different grain varieties. This infographic can help you navigate whole grains for your and your family.
3 Tips to Build a Healthy School LunchFood Insight
Building a healthy lunch doesn’t have to be a headache. Strive for variety by incorporating at least three food groups, make it fun by getting your kids involved and don’t be afraid to switch it up with a new recipe!
Older consumers who shop for groceries online are far more inclined to read food labels than other people their age, but paradoxically it’s much more difficult for them to find that information on the Internet than shopping in person.
A new study, conducted by the International Food Information Council and supported by Abbott, found that heart and muscle health were the top two health topics that adults over 50 years old are paying attention to – at 80 and 75 percent respectively.
International Food and Information Council 2018 Food & Health SurveyFood Insight
More than one in three U.S. consumers are following a specific diet or eating pattern, and they are increasingly averse to carbohydrates and sugar, according to the 13th Annual Food and Health Survey, released today by the International Food Information Council (IFIC) Foundation.
As spring arises and the weather begins to warm throughout most of the country, we are given a fresh opportunity to explore new types of produce as they become more widely available. Options like herbs, turnips and strawberries are brighter in color and richer in flavor during the springtime, which is a perfect excuse to add them to your shopping list.
Adults Over 50 Nutrition & Health FindingsFood Insight
While aging poses new challenges, as well as changing perceptions and behaviors around food and health, a report by the International Food Information Council (IFIC) Foundation has found that low-income Americans age 50 and older confront additional hurdles and disparities compared with others in their age group.
3 New Additions to the Nutrition Facts LabelFood Insight
The Nutrition Facts label is getting a makeover - its first in nearly a quarter-century. Most products will be using the updated label by January 1st, 2020, and some already are. There are many important updates to the Nutrition Facts label. Here are three new additions and why they matter.
The ten principles of intuitive eating can help improve your relationship with food so you spend less time thinking about eating and more time engaging in meaningful life experiences.
Build Your Own Snack Dip [INFOGRAPHIC]Food Insight
Our final installment of Build Your Own Benefits, last but not least is snack dip! The perfect midday snack, make your dip healthier and more filling with a protein base and lots of veggies.
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
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.
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.
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.
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
1. Science of TasteTaste is the sense that helps us enjoy
the foods we eat.
5 Basic Tastes
Sweet
Sour SaltyBitter
Umami
How Taste Works:
From Tongue to Brain
For more information,
visit www.foodinsight.org
http://bit.ly/ScienceofTasteNCBI
Different Tastes on the Tongue
Sour is mainly
identified
further back on
the sides of the
tongue.
We
predominately
taste bitter flavors
at the very back
of the tongue.
We usually taste
salty flavors on
the forward
sides of the
tongue.
We mostly
taste sweet on
the tip of the
tongue.
The brain interprets the information
as taste.
These nerve cells pass along information
to the lower section of the brainstem.
Sensory nerve cells are activated by taste.
Taste begins on the taste bud where
the specific taste comes in contact
with a sensory nerve cell.
@FoodInsight
@FoodInsight
FoodInsight.org
Contrary to popular belief that certain regions of the tongue can only
experience one taste, all parts of the tongue can detect all 5 basic tastes.
However, there are some areas of the tongue more sensitive to specific
tastes.
The sensory nerve cell travels to and
activates other nerve cells.
Each taste bud has
10-50 sensory
nerve cells.
Yum!