Processed spice

Ebook "Value addition of horticultural crops: Recent trends and future directions" combines several ideas and philosophies and provides a detailed discussion on the value addition of fruits, vegetables, spices, plantation crops, floricultural crops and in forestry. Separate chapters address the packaging, preservation, drying, dehydration, total quality management and supply chain management of horticultural crops. The book explains value addition as a process of increasing the economic value and consumer appeal of a commodity with special reference to horticultural crops.

341p tracanhphuonghoa1007 22-04-2024 3 2   Download

Ebook "The microbiological safety of low water activity foods and spices" provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods.

437p nhanphanguyet 28-01-2024 5 2   Download

The main objective of this study, is determining the chemical composition of Sudanese burgers produced in different processing plants (modern processing lines, medium processing lines, and traditional processing lines). The study considered the role of raw materials used in processing (raw meat, spices, soybean flour, bread crumbs and water).

4p viisac 23-09-2023 10 1   Download

Turmeric (Curcuma longa L.) powder is a spice, food preservative, popular colorant in India, China and Southeast Asia. This study evaluates the effects of turmeric powder added to the quality of dough and bread product for processing bread products meet the nutritional and sensory needs of consumers.

6p vidoctorstrange 06-05-2023 7 3   Download

Ebook "Edible medicinal and non-medicinal plants - Volume 2: Fruits" covers edible fruits/seeds used fresh or processed, as vegetables, spices, stimulants, pulses, edible oils and beverages. It encompasses species from the following families: Clusiaceae, Combretaceae, Cucurbitaceae, Dilleniaceae, Ebenaceae, Euphorbiaceae, Ericaceae and Fabaceae.

1112p damtuyetha 16-02-2023 3 1   Download

Lecture Software process improvement: Lesson 34 provide students with knowledge about: SPICE – ISO/IEC 15504; principal/original goals of SPICE project; process dimension; capability dimension; capability levels and process attributes; performance management;... Please refer to the detailed content of the lecture!

55p hanlamcoman 26-11-2022 8 2   Download

Effects of mixing ratio of lean pork and lard, spices, and ripening time on quality and sensory value of Pangasius Salami were studied. Pangasius Salami was researched and processed to produce a supremely nutritious product with high sensory value.

10p viporsche 28-10-2022 12 4   Download

Curriculum English for kitchen staff (Vocation: Food Processing - Level: Vocational College): Phần 1 gồm có những nội dung chính sau: Unit 1: Jobs and Workplace; Unit 2: Tools and Equipments; Unit 3: Hygiene and Safety; Unit 4: Revision; Unit 5: Vegetables, Herbs and Spices; Unit 6: Meat and Poultry; Unit 7: Seafood; Unit 8: Revision; Unit 9: Dairy Products and Dry Foods; Unit 10: Fruits.

173p cucngoainhan9 08-04-2022 124 14   Download

During the last few years, new opportunities in the processed food sector like nutritive foods, spices, ready to cook food items like chapattis, vegetable dishes, pickles, snack foods etc., have been gaining wider acceptance. Consumers have been looking for more variety and new products. Simple random sampling procedure was followed and ultimately 200 consumers were selected. Good quality, product variety, brand image and attractive package are essential to attract customers. Brands of processed spices consumed in two cities were significantly different.

12p chauchaungayxua11 23-03-2021 9 1   Download

Onion (Allium cepa L) is the most economical vegetable often used as a spice. The farming of onion on rainfed areas, by using broad casting method is very difficult. Broadcasting method results in the higher amount of seed rate, non-uniform distribution of seeds, poor bulb maturity, higher nutrient competition, and more over it is a time consuming and laborious process. By taking all these factors into consideration an animal drawn onion seeder was developed under rainfed onion crop cultivation with a reasonable cost of operation.

15p gaocaolon9 22-12-2020 30 2   Download

Coriander is a spice crop mainly used for seasoning in cooking. For the improvement of this crop very limited literature is available for molecular studies. Hence, it’s a need to develop molecular markers for this crop. Development of SSRs (Simple Sequence Repeats) for new crop like coriander is an expensive and time consuming process.

8p cothumenhmong7 09-09-2020 10 1   Download

To study the effect of washing and dying methods in the quality of nutmeg this experiment was conducted at the Department of Processing Technology and Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, Thrissur, during 2012-2013. In this study an attempt has been made to develop a suitable washing and drying technique for both mace and nut of nutmeg (Myristica fragrans Houtt.). In mace and nut, high microbial load (35x106 cfu/g bacteria, 14x103 cfu/g fungi and 6.

9p nguaconbaynhay6 24-06-2020 14 1   Download

Drying is an important post-harvest preservation technique of spices. As drying is an energy intensive process, accessibility to good drying methods is essential for the economical betterment of the farmers. Solar energy based drying techniques offer better return on investment to farmers. Developed hybrid solar drying system can be used for drying various agricultural products like spices, fruits and vegetables. The dryer has been coupled to an electric air heater having an auto controlling facility and blackened surface of absorber for improved drying efficiency.

7p gaocaolon5 14-06-2020 16 1   Download

Micro encapsulation is one of the promising technologies for the preservation of highly sensible components in several fields like medicine, drug and food processing industries. The technique of microencapsulation helps in preservation and storage of the products which also increases the shelf life; this made the technique more famous in various industries like food processing, pharmaceuticals, textiles, Biotechnology etc. Microencapsulation is the most useful preservative technique for spice industry as the technique helps in the keeping the quality of spices.

10p gaocaolon5 14-06-2020 10 1   Download

The present study was undertaken with the prime objective to know the organoleptic and physico-chemical qualities of WPC enriched spicesd quarg cheese. WPC was added at 5, 10, 15 and 20 % of quarg. The products were evaluated for sensory attributes, physicochemical qualities and afterward assessed for its storage stability.

10p chauchaungayxua5 08-05-2020 10 0   Download

Ginger (Zingiber officinale Roscoe) is a spice of great commercial importance belongs to the Zingiberacea family. The leading states producing ginger in India are Orissa, Kerala, Karnataka, Sikkim, West Bengal, Arunachal Pradesh, and Madhya Pradesh. Kerala, is being partly responsible for 33 per cent of the total production in India. Different varieties of ginger, its nutritional composition and production status have discussed.

13p kethamoi4 18-04-2020 20 1   Download

Turmeric is a spice that has been used extensively used in the different food sectors as a flavoring and coloring agent, in almost every cellular biological event, process includes in the gene expression, signaling and regulation.

6p cothumenhmong4 25-03-2020 15 2   Download

Turmeric(Curcuma longa) is one of the important spice crops grown for fresh and processing purpose all over the India due to its wider adaptability under various agroclimatic conditions, which plays a major role in supplementing the income of small and marginal farmer of the Bhagalpur district of Bihar state. The present study was carried out atGoradih&Pirpainti block of Bhagalpur district during kharif 2017-18 and 2018-19.

7p chauchaungayxua4 18-03-2020 10 0   Download

Ginger ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewer’s yeast. Ginger ale commonly contains water, sugar, ginger extract, lime and other spices. The objective of this study was to modify traditional Ginger ale formulation, to produce a beer like beverage with substitution of hops by ginger and incorporation of malt and yeast at various proportions under natural and controlled fermentation and to evaluate the chemical, microbial and sensory properties of the beverage.

8p trinhthamhodang3 12-02-2020 8 0   Download

Cumin (Cuminum cyminum) is an important low volume high value seed spices grown in India. India is the largest producer and consumer of cumin seed in the world while Gujarat is leading in production and Rajasthan in acreage (Table 1). Cumin is grown on 104828 ha area with an annual production of 28410 tonnes in Barmer district with an average productivity of 348 kg/ha. About 90% of the total production is marketed in Krishi Upaj Mandis of adjoining state i.e. Unjha, Deesa, Mehsana etc of Gujarat instead of Rajasthan.

5p kequaidan2 13-12-2019 16 0   Download