Bioengineering, Bioreactor, and Food Technology
The field of bioengineering integrates natural sciences and engineering sciences to utilize organisms, cells, and molecular analogs to improve products and services. Biological systems are integrated...
View ArticlePasteurization- Definition, Types, Process, Comparison, Uses
Pasteurization History Purpose of Pasteurization Pasteurization of different foods and their purpose S.N. Food Main Purpose Sub-purpose Conditions of processing 1 Fruit juice (pH < 4.5) Enzyme...
View ArticleOzone Treatment as a Food Preservation Technique
Extending the shelf life of food without disturbing its natural quality is a great concern in food technology. Ozone treatment is a possible alternative for food preservation as it has ... Read more...
View ArticleGas Treatment as a Food Preservation Technique
The shelf life of different perishable food products can be prolonged with the application of different gas treatments. In food preservation, the gas treatment uses gases like nitrogen, carbon dioxide,...
View ArticleHeat Treatment as a Food Preservation Technique
Heat treatment or thermal treatment in food preservation can be defined as treating food at a high temperature for a specific period to kill or reduce the load of microorganisms ... Read more The post...
View ArticleSingle Cell Protein (SCP): Microbes, Production, Uses
Single Cell Protein is the dried cells of microorganisms consumed as a protein supplement by humans or animals. The protein is derived from cells of micro-organisms such as yeast, fungi, ... Read more...
View ArticleFood Irradiation: Principle of Food Preservation Technique
Food irradiation is the food preservation technique in which food is exposed to ionizing radiation beams (gamma rays, electron beams, and X-rays) to eliminate food spoilage and pathogenic...
View ArticleHigh-Pressure Processing (HPP): Food Preservation
High-pressure processing (HPP) is a novel food preservation technology in which food is subjected to a pressure ranging between 40 and 1000 Mpa for a certain period (milliseconds to minutes) ... Read...
View ArticleYogurt: Definition, Process, Microbes, Types, Uses
According to FDA, yogurt is defined as the “food produced by culturing one or more of the optional dairy ingredients (cream, milk, partially skimmed milk, and skim milk) with a characterizing bacteria...
View ArticleMalnutrition in Nepal with 5 major causes of high rate
Malnutrition in Nepal Despite several efforts, the situation of malnutrition in Nepal is alarming. Malnutrition is a serious problem in Nepal and is a major threat to the health of ... Read more The...
View ArticleProbiotics: Properties, Sources, Mechanisms, Types, Uses
Probiotics are live microorganisms (bacteria and yeasts) present in foods, such as yogurt and sauerkraut, and supplements, which are innocuous (not harmful) to our human health and host. History of ......
View ArticleFunctional Foods: Types, Examples, Production, Benefits
Food is the source of vitamins and minerals consumed as cell substrates for energy, cell differentiation, and proliferation. It maintains, supports, and provides benefits to the human body. A Food ......
View ArticleFood Additives and Preservatives: Types, Functions, Examples
A food additive is any substance that is added intentionally to foods to manipulate the appearance, taste, texture, and odor of foods. It aims to increase the shelf life of ... Read more The post Food...
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