Category Archives: Food Science

Ever Wondered Why Is Meat Red In Color?

By | April 8, 2018

People who purchase raw meat products often notice a red colored juice that collects in the package of meat. Most of them usually assume it to be blood. The fact is, it’s not blood but a mixture of water and a protein called myoglobin. But what relation does it have with the color of the… Read More »

Why Cheese Have Holes?

By | April 6, 2018

Cheese is a popular milk product and we love it. Be it on the top of the pizza, inside our favorite sandwich you just can’t resist it.  With so many flavors and textures to offer, cheese is loved by everyone. But there are some varieties with have holes in it. No, it’s not rotten or… Read More »

Difference Between Fast Freezing And Slow Freezing

By | April 5, 2018

Ice creams! A dessert that we all are fond of .Well  we all have that one favourite ice cream or kulfi which makes our summer beautiful. Its not about only ice cream , while going to grocery shop for purchasing our daily use food products we see lot of frozen products kept in the freezer.… Read More »

Is Baking Soda An Acid Or Base?

By | April 3, 2018

Have you ever thought as to what turns the gooey mix into savory muffins? Well, we know that heat must have something to do with it, in view of the mix being kept in the oven, but what else is added to make it rise into an appetizing cake. There is a lot more to… Read More »

Difference Between Moisture Content And Water Activity

By | April 3, 2018

Both moisture content and water activity are the critical measurements done by food processors and manufacturers in order to ensure food quality and safety. All the food preservation techniques implies reduction in moisture content and so does water activity. Generally people think that if the moisture content of a food commodity is reduced obviously the… Read More »

Difference Between CAP and MAP – CAP vs MAP

By | April 1, 2018

Drying ,Chilling, Freezing ,Sterilisation, Pasteurisation are some of the methods which we have heard many a times as methods of food preservation.Food industries  are heavily dependent upon these  but there is a major drawback in these methods which are ignored most of the times and that is  “loss of essential nutrients and organoleptic properties” There… Read More »

Trends From Coffee Industry : Coffee Trends 2018

By | March 26, 2018

Coffee has acquired a remarkable and distinctive place around the globe.  A lot of innovation and creativity has come up in the methods of preparation, consumption, and flavors of coffee. It has so much more to offer and has evolved from being a beverage to an experience! Trends in coffee have come up rapidly and are… Read More »

Packaging Requirements For Drinking Water

By | March 23, 2018

“Water is life’s matter and matrix, mother and medium. There is no life without water.” -Albert Szent-Gyӧrgyi. A child is natured in a sac of water from conception to birth which cushions the foetus against physical harm. It is a quintessential requirement for human beings. A person can live without food for a month, but… Read More »

Right Way To Reuse Frying Oil – Extend Shelf Life Of Frying Oil

By | March 23, 2018

Who does not love chips or doughnuts or french fries or onion rings? Indeed, everyone savours these crisp delicacies with tender, juicy inside. Frying, deep or shallow imparts various sensory upgrades in food and adds value to it. But, frying is tricky, it enhances the sensory qualities only when the food is dipped in fresh… Read More »

Proven Methods To Improve Shelf Life Of Food Products

By | March 23, 2018

Before green revolution the ultimate aim of the country was food security but now when our country is secure in terms of availability of food, the concern has shifted towards increasing the shelf life of commodity so that the consumers can enjoy it for longer period of time.The shelf life is the period of time… Read More »