FOOD PRESERVATION USING PULSED ELECTRIC FIELD

June 30, 2020September 15, 20200

INTRODUCTION Preservation of food had always played an important role in civilization of mankind. Nowadays, consumers have a tendency to buy a foods which are fresh, natural, free from chemical preservatives

Nanotechnology in Dairy and Food Processing

Knowledge

June 17, 20200

INTRODUCTION Consumers of today’s world are more and more conscious about the very strong relationships between health and nutrition which has fuelled the interest on the development and commercialization of healthier

PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM MIXES

Knowledge

June 17, 20200

Introduction The ice cream mix is a complex colloidal system. It is both an emulsion and a foam. The milk fat exists in tiny globules that have been formed by the

COOLING OF MILK

Knowledge

June 9, 20200

Milk is the normal mammary secretion derived from complete milking of healthy milch animals. It is an almost complete food. The new born infant is not equipped to ingest and

Global consumptions of Ultra-high-temperature (UHT) treated

Knowledge

June 9, 2020June 9, 20200

Milk and dairy products are on the increase. Нe UHT treated dairy products are mainly custard and high protein beverages. Milk protein ingredients, e.g. milk protein concentrate (MPC) or isolate

Heat And Mass Transfer (HMT) Dairy Technology PDF Book

June 8, 20200

Heat transfer and mass transfer are kinetic processes that may occur and be studied separately or jointly. Studying them apart is simpler, but both processes are modelled by similar mathematical equations

Best Article Award

Knowledge

June 1, 2020June 8, 20207

Article writing Guidelines Article should be in English language. Article should be related to Agriculture, Horticulture, Dairy & Food, and Agricultural Engineering. Article should have good content and based

Dairy and Food Engineering PDF Book

April 30, 20201

Dairy and Food Engineering: Physical, chemical and biological methods of food preservation, changes undergone by the food components during processing, evaporation, drying, freezing juice extraction, filtration, membrane separation, thermal processing, plant utilities requirement. Book Detail: Dairy

Application of Ohmic heating in Dairy Processing

Knowledge

April 16, 2020April 16, 20202

Application of Ohmic heating in Dairy Processing

Introduction: According to Goullieux & Pain (2005), the most used technique to ensure microbiological safety of processed foods are HTST pasteurization and UHT sterilization. But these processes have several disadvantages likeoverheating,

Syllabus for Doctoral Degree Programmes (Ph.D) and the award of JRF/SRF (PGS)

April 7, 2020April 7, 20203

Syllabus for Doctoral Degree (Ph.D) of JRF/SRF (PGS) 01 GENETICS & PLANT BREEDING 02 SEED SCIENCE & TECHNOLOGY 03 ECONOMIC BOTANY & PLANT GENETIC RESOURCES 04 PLANT PATHOLOGY ICAR Exam Syllabus for AIEEA to Bachelor