Скачать или смотреть NUTRACEUTICALS FOOD AND OSTEOARTHRITIS. DETAILED LECTURE. ICAR NET FOOD SCIENCE AND TECHNOLOGY

BUY NOTES BY CONTACTING ON WHATSAPP NO 9056821918

PREPARATION OF NET ASRB FOOD SCIENCE AND TECHNOLOGY

● NUTRACEUTICAL FOOD AND OSTEOARTHRITES
NUTRACEUTICALS ARE EFFECTIVE AGAINST OSTEOARTHRITES
●POMEGRANATE
●GREEN TEA
● CAT S CLAW
● GINGER
● DEVIL S CLAVE
● TURMERIC
● PINEAPPLE


●NUTRACEUTICALS AND CANCER TREATMENT

●PHYTOCHEMICALS AND ANTIOXIDENTS AS NUTRACEUTICALS.
●MECHNISM OF ACTION.

● SEA FOOD AS FUNCTIONAL FOOD

●NATURE AND SCOPE OF NUTRACEUTICALS

●NUTRACEUTICALS
●ORIGIN
●Defination
●CLASSIFICATION OF NUTRACEUTICALS BASED ON FOOD AVAILABLE IN MARKET
●TRADITIONAL NUTRACEUTICALS
CHENICAL CONSTITUENTS
PROBIOTIC MICROORGANISM
NUTRACEUTICAL ENZYMES
●NON TRADITIONAL NUTRACEUTICALS
FIRTIFIED NUTRACEUTICALS
RECOMBINENT NUTRACEUTICALS


● NUTRACEUTICALS COMPOUNDS AND THEIR CLASSIFICATION BASED ON CHEMICAL AND BIOCHEMICAL NATURE
● FATTY ACIDS
● POLYPHENOLS
● SAPONINS
●PHYTOESTROGEND
●CAROTENOIDS
●DIETARY FIBERS
●ADDITIVES FOR FRUIT BASED BEVERAGES
Functions of Food additives
Nature and source of Food additives
Beverage additives
Suger
Acidulants
Flavourings
Colourings
Hydrocolloides
Preservatives
Nutritive addtives

●PICKLES
Principles of pickling
▪︎Classification of pickles
▪︎Desired quality of ingredients used in pickle
▪︎legel definations and specifications
▪︎Technology of selected pickle
▪︎Sauerkraut
▪︎Cucumber
▪︎Olive
▪︎Mango
▪︎lime
▪︎Aonla
▪︎Spoilage of pickles

●TOFEES AND CARAMELS
Properties of Caramel and Toffee
▪︎Manufacturing Process of caramel and toffee
▪︎Role of ingredients in Manufacturing of caramel and toffee
▪︎Packaging and storage of confectionary

●POST HARVEST MANAGEMENT OF FRUITS AND VEGETABLES
▪︎▪︎Harvesting maturity indices of Fruits and vegetables
▪︎Factor affecting the pistharvest quality of fruits and vegetables
▪︎Biological and Enviromental factors

●SCOPE AND CLASSIFICATION OF BEVERAGES
▪︎HEALTH IMPORTENCE

●TOMATO PROCESSING
▪︎Composition of tomato
▪︎nutrational and therapeutic effects of tomato and tomato products
▪︎Processing qualities
▪︎Tomato juice
▪︎Tomato puree and paste
▪︎Tomato ketchup and sause
▪︎Tomato chutney and soup mix
▪︎Tomato pickle


●General steps in juice processing

●FRUIT BEVERAGES AND DRINKS
▪︎RTS AND PRE PACKAGED BEVERAGES
▪︎FRUIT JUICE AND NECTORS ▪︎DILUTABLE BEVERAGES
▪︎SQUASHES AND CRUSHES

● VITAMINS ●

▪︎ GENERAL INTRODUCTION

▪︎CLASSIFICATION OF VITAMINS

▪︎FUNCTIONS AND REQUIREMENTS OF VITAMINS

▪︎  FAT SOLUBLE VITAMINS

DETAIL ABOOUT THEIR PRESENCE IN FOOD REQUIRMENT FOR DIFFRENT ORGANISM AND STRUCTURE AS WELL AS DEFICIENCY AND FUNCTION

▪︎ VITAMIN A

▪︎VITAMIN D

▪︎VITAMIN E TOCOPGEROLS

▪︎VITAMIN K

▪︎WATER SOLUBLE VITAMINS

THIAMINE ( VITAMIN B1)

▪︎RIBOFLAVIN

▪︎NIACIN

▪︎PYRIDOXINE

▪︎FOLK ACID

▪︎BIOTIN

▪︎PANTOTHENIC ACID

▪︎COBALAMIN

▪︎ASCORBIC ACID

Information about Food science and technology Net including importent books and syllabus     • ASRB - ICAR NET Food technology full infor...  



Wheat structure composition milling rheology and enzymes
   • Wheat Structure, Composition, Milling, Rhe...  

Bread . Types.manufacturing process and spoilage in bread
   • BREAD, KINDS, MANUFACTURING, SPOILAGE ,etc.  

Biscuit manufacturing and classification of biscuits
   • Biscuit, Manufacturing, Classification of ...  

Cake manufacturing process and faults   • CAKE Manufacturing Process, Cake Fault, AS...  
Doughnuts
htt

Food additives
   • Food additives  

Millet composition and nutritional significance structure and processing
   • Millets, Composition, Nutritional signific...  

Milk and milk products
   • MILK AND MILK PRODUCTS ( ICAR ASRB NET PRE...  

Edible oilseed composition or properties extraction and bioproduts
   • Edible Oilseed, Composition, Properties, E...  


Spectroscopy
   • SPECTROSCOPY  

Chocolate
   • Chocolate  

Cocoa processing
   • Cocoa processing  

   • Beer. Production process. Detailed lecture...   beer

Food science and technology, asrb icar net, icar net food science, notes, preparation of net exam, study, food engineering, food spoilage, food borne illness, food preservation, heat processing, beer, top fermented beer, bottem fermented beer, malting, wort, process of veer making, mashing, leutering, fermantation, pasturization, dehydration, irradition, pulse electric field, fruits and vegetable processing, millets, wheat, rice, barley, cheese, meat, fish, egg, food microbiology, food quality, flavour chemistry technology, chochlate, cooa, tea, sweetners, colouring agents, flavouring agents, antioxidents, chelating agents, emulsifier, bread, experiment, kodo millet, foxtail millet, fingertail millet, composition of wheat, dehydration, aseptic packaging,