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PREPARATION OF NET ASRB FOOD SCIENCE AND TECHNOLOGY


●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

●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

●POST HARVEST PROCESSING
▪︎STOrage of fruits and vegetables
▪︎Controlled and modified atmosphere storage
▪︎Post harvest preliminary processing operation

●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

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