POST HARVEST MANAGMENT OF FRUITS AND VEGETABLES.. ICAR- ASRB NET FOOD SCIENCE AND TECHNOLOGY

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PREPARATION OF NET ASRB FOOD SCIENCE AND TECHNOLOGY
●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
●POST HARVEST PROCESSING
▪︎STOrage of fruits and vegetables
▪︎Controlled and modified atmosphere storage
▪︎Post harvest preliminary processing operation
●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...
Food engineering and packaging
• Food engineering/Packa...
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
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