Food Industry
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Plant Based Nutrients vs Animal Based Nutrients |
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Written by evolvecampaigns.org.uk
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 Many people think that eating solely plant based food is not healthy and are still convinced that meat, dairy, fish and eggs are necessary part of our diet. Often when they learn that somebody is vegan; the immediate reaction is to question how on earth they get their nutrients from plants. Infact eating varied diet containing plenty of fruites, vegetables, nuts and seeds... |
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SPECIFICATIONS DEVELOPMENT & THEIR IMPORTANCE |
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Written by Shahid Hafeez Khan
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SPECIFICATIONS DEVELOPMENT & THEIR IMPORTANCE
While working in any organization whether manufacturing or services one will encounter the... |
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Risk to food security from environmental degradation |
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Written by Muhammad Abbas Aziz
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THE World Commission on Environment and Development has warned that unless we change our lifestyle, the world will continue to face environmental damage and human suffering.
The Commission, echoing an urgent need to tailor the pace and pattern of economic growth according to the Planet’s capacity, said that the humanity has the ability to promote sustainable development... |
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Written by Dr Ali Muhammad Khushk and M. Ibrahim Lashari
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 Sugarcane is the second largest non-food crop after cotton and ranks fifth in respect of acreage. Prolonged drought and heat stress decreased its production by 22 per cent in 1999-2000, and further 17 per cent in 2000-01.
Of late, there has been confrontation between growers and millers over price. Growers demand higher price for their raw material and millers complain... |
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Food deficit and farm productivity |
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Written by Dr Sardar Riaz A. Khan
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 GROWING population and declining water resource have created food deficit. The cereal deficit alone may increase to 25 per cent by 2025, while China will enjoy a surplus of over three per cent despite having population, several times higher than ours.
One of the reasons of higher crop production in China is the use of drip irrigation system which while enhancing crop yields... |
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Multiscale Characterization of Casein Micelles Under NaCl Range Conditions |
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Written by Raza Hussain & Claire Gaiani & Leïla Aberkane & Jaafar Ghanbaja & Joël Scher
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Abstract Micellar casein (MC) dispersions were studied at a constant protein concentration of 5 wt % in high NaCl environment. The micellar edifices were characterized as to their morphology, size, and content of proteins in the supernatant after ultracentrifugation. Additionally, changes in secondary structures of the protein upon salt increase were followed by Fourier... |
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Food irradiation, Health risks, Misleading consumers, Misuse of the technology |
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Written by Medicalnewstoday.com
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 Food irradiation is being promoted by some international bodies and industry groups as the answer to the growing problem of food poisoning, and as a means to combat world hunger by reducing spoilage and extending food shelf life. A proposal to relax the global standards governing food irradiation, including the removal of the current maximum irradiation dose limit, is now... |
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Reducing Food-borne Illness: Gut Health |
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Written by thepoultrysite.com
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 Genes and genetic pathways involved in the intestinal health of chickens and pigs are described and genome-wide prediction tools for intestinal health are defined in the final scientific report from the EU group, Sustainable Animal Breeding (SABRE) subtitled 'Cutting Edge Genomics for Sustainable Animal Breeding'.
The aim of this work was to provide the knowledge necessary... |
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The Variety of Preserved Fruits and Vegetables |
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Written by John K
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 Following is a list of the most common types of preserves along with a quick definition of each.
Jam
Made with whole fruit (or vegetables), crushed or chopped, and sugar. Typically made with just one fruit, but some say it may be made with two fruits, and any more would be called a Conserve. Consistency should be thick but spreadable and do not hold the shape of the... |
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