Nutraceutical Compounds & their Classification based on Chemical and Biochemical nature. ASRB NET

BUY NOTES BY CONTACTING ON WHATSAPP NO 9056821918
PREPARATION OF NET ASRB FOOD SCIENCE AND TECHNOLOGY
●NATURE AND SCOPE OF NUTRACEUTICALS
●NUTRACEUTICALS
●ORIGIN
●Defination
●CLASSIFICATION OF NUTRACEUTICALS BASED ON FOOD AVAILABLE IN MARKET
●TRADITIONAL NUTRACEUTICALS
CHENICAL CONSTITUENTS
PROBIOTIC MICROORGANISM
NUTRACEUTICAL ENZYMES
●NON TRADITIONAL NUTRACEUTICALS
FIRTIFIED NUTRACEUTICALS
RECOMBINENT NUTRACEUTICALS
● NUTRACEUTICALS COMPOUNDS AND THEIR CLASSIFICATION BASED ON CHEMICAL AND BIOCHEMICAL NATURE
● FATTY ACIDS
● POLYPHENOLS
● SAPONINS
●PHYTOESTROGEND
●CAROTENOIDS
●DIETARY FIBERS
●ADDITIVES FOR FRUIT BASED BEVERAGES
Functions of Food additives
Nature and source of Food additives
Beverage additives
Suger
Acidulants
Flavourings
Colourings
Hydrocolloides
Preservatives
Nutritive addtives
●PICKLES
Principles of pickling
▪︎Classification of pickles
▪︎Desired quality of ingredients used in pickle
▪︎legel definations and specifications
▪︎Technology of selected pickle
▪︎Sauerkraut
▪︎Cucumber
▪︎Olive
▪︎Mango
▪︎lime
▪︎Aonla
▪︎Spoilage of pickles
●TOFEES AND CARAMELS
Properties of Caramel and Toffee
▪︎Manufacturing Process of caramel and toffee
▪︎Role of ingredients in Manufacturing of caramel and toffee
▪︎Packaging and storage of confectionary
●POST HARVEST MANAGEMENT OF FRUITS AND VEGETABLES
▪︎▪︎Harvesting maturity indices of Fruits and vegetables
▪︎Factor affecting the pistharvest quality of fruits and vegetables
▪︎Biological and Enviromental factors
●SCOPE AND CLASSIFICATION OF BEVERAGES
▪︎HEALTH IMPORTENCE
●TOMATO PROCESSING
▪︎Composition of tomato
▪︎nutrational and therapeutic effects of tomato and tomato products
▪︎Processing qualities
▪︎Tomato juice
▪︎Tomato puree and paste
▪︎Tomato ketchup and sause
▪︎Tomato chutney and soup mix
▪︎Tomato pickle
●General steps in juice processing
●FRUIT BEVERAGES AND DRINKS
▪︎RTS AND PRE PACKAGED BEVERAGES
▪︎FRUIT JUICE AND NECTORS ▪︎DILUTABLE BEVERAGES
▪︎SQUASHES AND CRUSHES
● VITAMINS ●
▪︎ GENERAL INTRODUCTION
▪︎CLASSIFICATION OF VITAMINS
▪︎FUNCTIONS AND REQUIREMENTS OF VITAMINS
▪︎ FAT SOLUBLE VITAMINS
DETAIL ABOOUT THEIR PRESENCE IN FOOD REQUIRMENT FOR DIFFRENT ORGANISM AND STRUCTURE AS WELL AS DEFICIENCY AND FUNCTION
▪︎ VITAMIN A
▪︎VITAMIN D
▪︎VITAMIN E TOCOPGEROLS
▪︎VITAMIN K
▪︎WATER SOLUBLE VITAMINS
THIAMINE ( VITAMIN B1)
▪︎RIBOFLAVIN
▪︎NIACIN
▪︎PYRIDOXINE
▪︎FOLK ACID
▪︎BIOTIN
▪︎PANTOTHENIC ACID
▪︎COBALAMIN
▪︎ASCORBIC ACID
Information about Food science and technology Net including importent books and syllabus • ASRB - ICAR NET Food t...
Wheat structure composition milling rheology and enzymes
• Wheat Structure, Compo...
Bread . Types.manufacturing process and spoilage in bread
• BREAD, KINDS, MANUFACT...
Biscuit manufacturing and classification of biscuits
• Biscuit, Manufacturing...
Cake manufacturing process and faults • CAKE Manufacturing Pro...
Doughnuts
• DOUGHNUT
Corn flakes
• Corn Flakes
Food additives
• Food additives
Millet composition and nutritional significance structure and processing
• Millets, Composition, ...
Milk and milk products
• MILK AND MILK PRODUCTS...
Edible oilseed composition or properties extraction and bioproduts
• Edible Oilseed, Compos...
Spectroscopy
• SPECTROSCOPY
Chocolate
• Chocolate
Cocoa processing
• Cocoa processing
• Beer. Production proce... beer
Food science and technology, asrb icar net, icar net food science, notes, preparation of net exam, study, food engineering, food spoilage, food borne illness, food preservation, heat processing, beer, top fermented beer, bottem fermented beer, malting, wort, process of veer making, mashing, leutering, fermantation, pasturization, dehydration, irradition, pulse electric field, fruits and vegetable processing, millets, wheat, rice, barley, oat, maize, oilseeds, oil extraction, milk and milk products, butter, ghee, cheese, meat, fish, egg, food microbiology, food quality, flavour chemistry technology, chochlate, cooa, tea, coffee, beverages, food adxitives, sweetners, colouring agents, flavouring agents, antioxidents, chelating agents, emulsifier, bread, experiment, kodo millet, foxtail millet, fingertail millet, composition of wheat, dehydration, aseptic packaging,