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Food Industry

Eating poison through food in Pakistan

I love food but recently, I started becoming scared of food as well, especially after reading the World Bank report of Pakistan strategic country environmental assessment, 2009. Healthy food not only offers our body the energy and regulates nutritional requirements that a body needs to function, rather provide some side-by …

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Chocolate as a Health Food?

Nothing beats a good piece of chocolate. It’s rich, smooth, creamy and makes us feel good, until the guilt sets in. Chocolate’s mood-enhancing qualities are an obvious reason why it is so strongly associated with Valentine’s Day, as a gift for lovers and loved ones.   Chocolate’s Dark Secret There’s …

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Saturated and unsaturated fatty acids

Eating low fat food doesn’t mean we should give up fat entirely, but we do need to educate ourselves about which fats should ideally be avoided and which ones are more heart-healthy. Let’s be clear: we need fat in our diet. As the most concentrated source of calories (nine calories …

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Food-borne Diseases

SYMPTOMS AND SIGNS Symptoms of food-borne illness generally include diarrhea and vomiting, and fever may or may not be present. Onset of disease varies greatly with the particular cause of disease. Symptoms can be due either to toxins that are present following the growth of pathogens in the food or …

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Reduce Waste, Help Solve Food Security Problems

UK – Global food security problems will not be solved solely by producing more food, writes Chris Harris from the Oxford Farming Conference (OFC). While food production will have to be increased, more attention will need to be paid to preserving land resources and reducing waste. Speaking during the Oxford …

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oils and fats

What Are “Oils”? Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns. Some commonly eaten …

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Spoilage of Canned Products of Fruits and Vegetables

The main causes of spoilage of canned products are of two types: i) Microbial spoilage and ii) Chemical and Physical spoilage. The spoilage due to microorganisms is of more importance than other spoilage. Spoilage cans exhibit characteristics differences in appearance, taste and odour from normal cans. 1. Swell: Generally , the …

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Spoilage of Products prepared from Fruits and Vegetables

The microorganisms which are generally responsible for spoilage of preserved foods are Bacteria, Moulds, Yeasts and Enzymes. 1. Bacteria: Bacteria are the most harmful of all the microorganisms. These microscopic organisms and are found in large numbers. Slight acidic and nitrogenous foods are the best for their growth and multiplication. …

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Preparation of Sweet Chutney from Unripe Mango Fruits

E.P.O Specification: Any chutney prepared should have minimum 50% T.S.S and minimum 40% prepared fruit in final product. (W/W). Material Required: Mango fruit, Sugar, Salt, Vinegar, Spices, Steel Vessels, Spoons, Hand refractometer, Stainless Steel knife, Steel sieve, etc. Sr.No Material Weight 1 Cooked raw mango pulp 1 kg 2 Sugar …

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Preparation of Mango Pickle

Pickle: Pickling with the help of vinegar and oils has been in practice from time immemorial. Pickles are prepared with salt, oil vinegar, mixture of salt, oil, vinegar and spices. There are several kinds of pickles sold in the Indian market. Mango pickle ranks first. Pickles are classified according to …

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