Spices and condiments are defined as "Vegetable products or mixtures, free from extraneous matter, used for flavouring, seasoning or imparting aroma in foods."
Lecture 5: SPICE NOTE: The figures, text etc included in slides are borrowed from various books, websites, authors pages, and other sources for academic purpose only. The instructor does not claim any originality. Lecture Outlines • About SPICE • Supported analysis by SPICE
Lecture note on Biodiversity conservation - Download as a PDF or view online for free ... vegetables and fruits - especially also spices and ethereal oil plants, some 84 species. About 10% of the species of cultivated crops …
6. Enzyme Nomenclature – EC System • Some of the earliest enzymes to be discovered were given names ending in – in to indicate that they were proteins (e.g. the digestive enzymes pepsin, trypsin, chymotrypsin). • Because of the large number of enzymes that are now known, a systematic nomenclature called the Enzyme Commission (EC) system is used to …
Lecture 36Spice Crops Spices are dried plant product which add flavor, relish, and piquancy to food. All parts of the pl ant may be used as spices. The zing comes from essential oils, flammable terpene compounds. In general spices …
Production Technology For Vegetables And Spices (19HOR201) 4 Documents. Students shared 4 documents in this course. University Amrita Vishwa Vidyapeetham. Academic year: 2019/2020. ... Lecture notes 1-39; Quizonstrings - Short questions (Predict the Output) on strings and its functions along with; Cultural education book; Nokia; English (IN ...
2. Pasteurization Pasteurisation is a relatively mild heat treatment, in which food is heated to below 100ºC. In low acid foods (pH>4.5, for example milk) it is used to minimize the hazards from pathogenic micro-organisms and to extend the shelf life of foods for severaldays. In acidic foods (pH< 4.5, for example bottled fruit) it is used to extend the shelf life for several …
9. Preparatory cultivation Dig pits of size 45 cm x 45 cm x 45 cm with a spacing of 2.0 - 2.5 m either way. Apply 15 kg of compost or FYM/pit after mixing with top soil. High density planting and fertigation in moringa PKM 1, High density planting at 1.5 X 1.0 m spacing with two plants/hill and plant population 13,333 / ha along with the application of fertilizer dose of 135: …
Different technologies involved in the preparation of spice powders, spice oils, oleoresins and micro encapsulated products. Standards and specifications of spices, packaging of spices and spice products, market value of spices in India. Herbs and leafy vegetables used as spices and condiments. Definition of plantation
5. Important Landmarks in the History of Spices at a Glance Remarks about the importance and use of spices in 6000 BC Vedic texts. Pyramid age remarks about spices in Egyptian history 6000-2100 BC and the use spices in 'Mummies' as preservative. Charaka, and Susrutha mentioned the use of pepper in 1550-600 BC medicine A Chinese envoy visited the …
View Notes - Lecture 14. SPICES & HERBS.ppt from BSCI 135 at University of Maryland. Herbs and spices Today Herbs and spices: Intro Antimicrobial properties study History of herbs and spices ... Lecture 14. SPICES & HERBS.ppt - Herbs and spices Today... Pages 35. Total views 100+ University of Maryland. BSCI. BSCI 135. jmaina. 7/10/2017. ppt ...
Spices come in two forms: whole or ground into powder. Spices can be sweet, spicy, or hot. The flavor and aroma of spices come from oils. Some plants provide both an herb and a spice. For example, dill leaves are an herb, and dill seeds …
Herbs are leafy parts of plants used for flavoring and medicine, while spices are dried roots, stems or seeds used to add flavor. This document outlines the health benefits of various common herbs and spices. It discusses how spices like cinnamon, turmeric and ginger can help manage conditions like diabetes, inflammation and digestion.
Lecture 1 Scope and Importance of Plantation Spices Aromatic and Medicinal Plants - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online.
Lecture 13 food labeling - Download as a PDF or view online for free ... however, this does not apply to spices and herbs. 16. Allergens • The symbol 'e' is used to show that the weight complies with the EU requirement for weight under the 'average system', i.e. the average pack is at least the weight declared. • For solid foods ...
Q.2. Define Spices. Ans: Spices are being used as staple dietary additives for a long time. Spices are generally food ingredients. Many parts of the plant like fruit, leaves, seed, root, bark, berry, bud, flower or vegetable substance are used as a flavouring, colouring or preserving agent in food. Q.3. What is the major function of Spices and ...
4. THE FILLING The filling of the sausage is made up of two parts: - The meat component - the non meat component Meat Component: A variety of meats are used in the sausage making industry. Each type provides a …
VSF 231 - Production Technology of Vegetables and Spices - download in .ppt format. Last Updated: August 31, 2015 *****VSF 474***** VSF 474 -_Protected Cultivation of ... VSF 233 - Lecture 10, 11 and 12 - download in .pdf format. VSF 233 - Lecture 13 - download in .pdf format.
It is lecture notes microbiology of salts and spices, sources of contamination, spoilage and prevention, fatty foods and rancidity. fatty foods: fats and oils: ... pimientos, sugar, starch, gums, gelatin, spices, and other ingredients may add microorganisms. The three types of spoilage of mayonnaise and similar dressings are (1) separation of ...
ROLE OF SPICES IN PROCESSED FOODS BY:- Mansi Malhotra 2007FST211M 1. WHAT ARE SPICES ? 2 Food and Drug Administration, defines spices: Any aromatic vegetable substance in whole, broken or ground form, except for those substances which have been traditionally regarded as foods such as onions, garlic, and celery; whose significant function in …
Lecture 43 Spice Pastes, Sauces and Gravies: Download: 44: Lecture 44 Essential Oil and Oleoresin: Download: 45: Lecture 45 Condiments Technology: Download: 46: Lecture 46 Fermentation Technology: Download: 47: Lecture 47 Fruit Wines and Ciders: Download: 48: Lecture 48 Probiotic / Fermented Vegetable Products:
Spices are best kept in a cool, dry place at temperatures of 50°F to 70°F (10°C to 21°C). Many factors besides sunlight and heat can affect the flavor of spices. The age, type, and source of the spice play a role in how long a particular spice can be stored. Check spices often to make sure they have retained their strength.
Lecture - 3 Ecology and Pest management (Part - II) Ecological Basis of Pest Management Page. Topic 4. Lecture - 4 Pest Surveillance and ... Lecture - 30 Insect Pests of Stored and Processed Vegetables, Ornamental and Spices. Learning Objectives Page. Cigarette beetle Page. Indian meal moth Page. Topic 31. Lecture - 31 Pesticide Residues ...
Title: Lecture 36 Spice Crops 1 Lecture 36Spice Crops Spices are dried plant product which add flavor, relish, and piquancy to food. All parts of the pl ant may be used as spices. The zing comes from essential oils, flammable terpene compounds. In general spices are tropical plants while their temperate counterparts are known as herbs. 2 Spices 3
Spices - Download as a PDF or view online for free. 8. Cinnamon Botanical name: Cinnamomum zeylenicum Blume Family: Lauraceae Common Name: Dalchini, Dalchina-chekka, Lavanga patti Part used: Dried inner bark of stem obtained …
FSSAI - Download as a PDF or view online for free. 4. The FSS Act • The FSS Act took 8 older acts into one umbrella. • Prevention of Food Adulteration Act, 1954 • Fruit Products Order, 1955 • Meat Food Products Order, 1973 • Vegetable Oil Products (Control) Order, 1947 • Edible Oils Packaging (Regulation) Order 1988 • Solvent Extracted Oil, De- Oiled Meal and Edible Flour ...
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Topics covered are the BSIM SPICE model, digital models, inverters, static logic gates, transmission-gates, flip-flops, and dynamic logic gates. ... Lecture Notes Lec 1 Lec 2 Lec 3 Lec 4 Lec 5 Tuesday 1/24 Lec 6 Lec 7 Tues. 1/31 Lec 8 ... chapter1.ppt chapter2.ppt chapter3.ppt chapter4.ppt chapter5.ppt chapter6.ppt ...
4. Protein Classification – Structural ShapeFibrous: Fibrous proteins are made up of long rod-shaped or string-like molecules that can intertwine with one another and form strong fibers. – insoluble in water – major components of connective tissue, elastic tissue, hair, and skin e.g., collagen, elastin, and keratin. Globular: Globular proteins are more spherical in shape – …