Interline Publishing
 info@interlinepublishing.com +91 98867 328 23 / 24 / 25   +91 80 2333 2824 Sign Up   Sign In
Interline Publishing
Skip to Reader

Set up video

    Subscription offer
         (Unlimited Download)
Amount Validity
र 100 6 months
र 200 1 year
     
Title      : PDN-52 Food Science and Quality Control
Subject      : Nutrition and Dietetics
copyright ©  2018     : Karnataka State Open University
Author      : KSOU
Publisher      : Karnataka State Open University
Chapters/Pages      : 23/295
Total Price      : Rs.      : 212
 
 
To Purchase, select the individual chapter(s) or click "Select all" for the complete book.

Please scroll down to view chapter(s).
Chapters
     
Concept of Food Safety and Quality Total views (211)  
When you go for purchasing food s, of the various varieties of products displayed in market, you select a few. Your food list will include items with which you arc habituated or familiar, you are sure to use them in a meal, and probably these also reflect your taste and likes and dislikes. Your food selection may also be ruled by other factors such as your budget, your culture, religion etc. You m ......
Pages: 13
Price: Rs 0   
 
Concept of Food Safety and Quality Total views (211)  
Microbes are universally found in our surroundings, in air, water, soil, foods and on the surface of human and animal body etc. Some microorganisms are beneficial and used for food processing, for example, in fermented foods, microorganisms play a major role. Some others can spoil the foods, whereas some can be harmful to human body. They cause multitude of reactions like diarrhoea, abdominal pain ......
Pages: 9
Price: Rs 6.75   
 
Hazard Analysis and Critical Control Point Total views (212)  
The concept of 'Hazard Analysis Critical Control Point' (HACCP) was developed in the early 1970s as a system to assure the safety of food products. The basic principles underlying the concept were not new, but its introduction emphasized the preventive control of critical aspects of food production rather than end product testing. Hence, in simple terms HACCP system is a preventive system for assu ......
Pages: 19
Price: Rs 14.25   
 
Food Hazards - Toxicants and Contaminants Total views (212)  
The foods we consume at times contain both natural and synthetic chemical compounds that are intrinsically toxic. Food Toxicants or toxic substances in foods are generally those substances found in foods that produce harmful effects on ingestion by humans or animals. Toxic substances present in foods can be natural or due to contamination. Natural toxicants may be inherently present in food or ari ......
Pages: 15
Price: Rs 11.25   
 
Cereals and Millets Total views (223)  
Cereals and Millet are major food grains used as staple. They form a Major portion of diet in many populations supplying almost 60-70% of dietary energy. Growing of cereals as a food crop signifies the beginning of cultivated agriculture to mankind. This most probably could have been due to excellent storage stability of these dry grains which provided food security to otherwise nomadic society o ......
Pages: 23
Price: Rs 17.25   
 
Legumes Total views (220)  
There are varieties of legumes consumed all over the world. Legumes refer to the edible seeds of leguminous plants belonging to the Leguminosae family. There are wide variations in seed size, shape, density and seed coat colour. They form an important source of protein in diets of people from low socio-economic group and those who are vegetarians. They may be broadly classified as grams, peas and ......
Pages: 9
Price: Rs 6.75   
 
Processing of Vegetables and Fruits Total views (217)  
Fruits and vegetables continue to respire after harvest and thus are considered as living tissue, like any other animals they take in oxygen and gives off carbon-dioxide, moisture and heat. This influences storage, packaging and refrigeration requirements, since moisture and heat released in storage and packaging cause growth of molds, the produce itself. Fruits and vegetables, before and after h ......
Pages: 12
Price: Rs 9   
 
Processing of Milk and Milk Products Total views (217)  
Milk, though strictly belongs to the category of animal foods, is considered a part of vegetarian diets. India is known for a very high production of milk amounting to 80 million tons per year. Traditionally milk is a highly revered item forming a part of Indian culture. When we refer to milk, it is mostly from cow and buffalo, however, milk of other species like goat, camel, etc. is also used th ......
Pages: 9
Price: Rs 6.75   
 
Processing of Flesh Foods and Eggs Total views (216)  
An important part of man's food comes from animal sources. All foods derived from animals are referred to as animal foods with the exception of milk as already stated in the previous unit. These include meat from animals like cattle, pigs, goat, lamb etc., from birds like poultry, turkey and geese and from marine sources like fish, lobsters, prawns etc. Nutritionally animal foods arc rich sources ......
Pages: 12
Price: Rs 9   
 
Processing of Fats and Oils Total views (216)  
Fats and oils can be of vegetable, animal and marine origin. They are concentrated source of energy. Weight by weight, they furnish 2.25 times more energy than proteins and carbohydrates. Besides being an important source of energy, oils and fats are excellent sources of fat-soluble vitamins A, D, E and K, and play a part in the biosynthesis of several long chain alcohols. Some of these fats and ......
Pages: 8
Price: Rs 6   
 
Sugar and Jaggery Total views (215)  
Though there are different types of sweetening agents available, sugar is probably the most used among all. When we say sugar, we generally refer to cane sugar. Sugarcane is the chief source of sugar. Sugar is also made from sugar beet (Beta vulgaris) and is called as beet sugar. Other sweetening agent used are jaggery, maple syrup and honey. Corn syrups are used for processed foods and use of ot ......
Pages: 8
Price: Rs 6   
 
Food Selection, Purchase and Storage Total views (199)  
Nature has provided mankind with varieties of foods. These have been grouped into different categories depending upon their characteristics and usage. For example, food grains like wheat, rice, ragi, bajra and jowar are grouped as cereals and millets and Bengal gram, red gram, black gram, lentils etc., are grouped in legumes. Some foods can be kept for a long time whereas others need to be used im ......
Pages: 15
Price: Rs 11.25   
 
Nutritional Composition of Foods Total views (200)  
India is known for its diverse cultures and different food patterns. Food patterns are influenced by cultural and religious beliefs and availability of foods. There are certain foods peculiar to certain geographical regions and seasons, and others, which are available throughout the year and found everywhere. The answer to the problem of good nutrition probably lies in varieties of foods that shou ......
Pages: 12
Price: Rs 9   
 
Effects of Processing on Nutritional Value of Foods Total views (200)  
Most of the foods are processed before consumption. Processing can be either at household or commercial level. The amount of foods processed commercially is increasing day by day due to higher number of working women and increase in disposable income. Convenience foods are preferred for the case of use and saving in time. Foods can be processed at different levels using different technologies. Foo ......
Pages: 11
Price: Rs 8.25   
 
Preservation of Foods using Low Temperature Total views (198)  
Generally how long can you preserve foods? Well, you cannot possibly answer this question because the stability of food varies for each type of food. However, you must have noticed that foods get spoilt faster at warmer temperature than at cooler temperatures, like in summer, foods get spoilt very fast. You must have seen a refrigerator which is used for storing many vegetables, fruits, milk or co ......
Pages: 10
Price: Rs 7.5   
 
Preservation of Foods using High Temperature Total views (196)  
In the previous unit, you learnt the use of cold temperatures for extending shelf life of foods. In this unit we will discuss the use of high temperature for preserving foods. As a matter of fact, in day-to-day living, most of the foods you consume is in a cooked form or in other words, has undergone some kind 'of heat processing. We normally think of cooking foods to convert them into a dish, mak ......
Pages: 18
Price: Rs 13.5   
 
Preservation of Foods by Drying Total views (195)  
How long do you generally store cereals and pulses? These are stable for 6 months to one year and can be stored at room temperature. What about vegetables and fruits? You know that they can be stored only for few days. Refrigeration increases their shelf life only for a short while. What is the major difference between these two categories of foods? Cereals and pulses have very low moisture conten ......
Pages: 12
Price: Rs 9   
 
Preservation of Foods using Salt, Sugar and Additives Total views (195)  
In previous units you have read about preservation of foods using physical means, i.e. low temperature, high temperature and by removal of moisture (i.e. by drying ). Apart from these there are other methods of preserving foods i.e. by chemical means. In this chapter we will discuss about these methods. You have seen when making pickles at home, we use salt, spices, vinegar and oil. Some sweets wi ......
Pages: 19
Price: Rs 14.25   
 
Preservation of Foods by Irriadiation Total views (195)  
So far, you read about different methods of food preservation, some of which were old technologies while others were relatively new. As science has been advancing through the ages, even food technology has witnessed many innovations, which have totally changed the way we deal with the food. In many food preservation methods, foods need to be processed to a certain extent and some of the methods ar ......
Pages: 11
Price: Rs 8.25   
 
Food Laws Total views (196)  
After reading the previous blocks of this course, you have understood the importance of food safety. You have also realized that the market for commercially processed foods, whether traditional or modem, has been increasing steadily. From 1990 to 2000 the food processing industry in India has grown at a rate of7.0% per annum indicating growing demand for processed foods. Since food is directly rel ......
Pages: 10
Price: Rs 7.5   
 
Food Standards Total views (195)  
Food has been traded and sold for centuries. With improvement in agricultural practices and food processing, availability of sufficient quantity of food for everybody or food security has become an achievable dream. However, availability of sufficient food goes hand in hand with availability of safe food. In order to ensure the safety and quality of food for human consumption, food standards are f ......
Pages: 11
Price: Rs 8.25   
 
Food Adulteration Total views (195)  
How many times have you purchased some food item in a shop and realized afterwards that it was not of the quality you demanded or it has been adulterated with an inferior quality item. There are many occasions where the shopkeeper has tried to push some article, which is not of the quality you have asked. There are a11icles sold which have some food colours which are not edible or there are foods ......
Pages: 15
Price: Rs 11.25   
 
Food Labeling Total views (194)  
Food labels came into being a century ago. In the 19111 Century consumers just about took a chance on what they were eating from a box or can, and hoped not to fall ill. However, by the 20th century the US FDA came up with a set of rules framing the first set of food labels. From then to now, each aspect of processed food - technology, additives, nutrition and shelf life have found an integral par ......
Pages: 14
Price: Rs 10.5   
 


 
Home
About Us
Payments
Contact Us
Claims
Help
Advertising Guidelines
Safe and Secure Payment
All major credit and debit cards are accepted.
Policies: Terms of Use | Privacy    Copyright © 2018 Interline Publishing. All rights reserved.