Introduction In recent years, there has been a growing concern about the environmental impact of traditional plastic packaging materials. As a result, there has been increased interest in finding alternative packaging materials that are more…
Read MoreIntroduction Sous vide cooking is a method of cooking in which food is sealed in an airtight plastic bag and cooked in a water bath for an extended period of time at a precise temperature.…
Read MoreIntroduction Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts. They are commonly found in fermented dairy products such as yogurt. However, with the increasing popularity of plant-based diets, there is…
Read MoreThis project explores how various food processing methods such as cooking, blanching, freezing, and drying impact the nutritional content and sensory attributes of fruits and vegetables. By analyzing changes in vitamins, minerals, antioxidants, and sensory…
Read MoreThis project aims to analyze how various food processing methods impact the nutritional value and sensory attributes of packaged convenience foods. By examining techniques such as canning, freezing, and drying, we seek to understand how…
Read MoreThis project focuses on developing and evaluating a new gluten-free flour blend specifically designed for bakery products. The aim is to create a blend that mimics the functionality and taste of traditional wheat flour, while…
Read MoreThe project focuses on creating a novel food packaging material with built-in antimicrobial properties to extend the shelf life of perishable foods. By incorporating antimicrobial agents into the packaging, the growth of bacteria and other…
Read MoreThis project focuses on developing and optimizing a new food product with enhanced nutritional value by incorporating plant-based ingredients. The goal is to create a product that is not only delicious but also offers health…
Read MoreThis project focuses on creating gluten-free bakery products by utilizing unique alternative ingredients to optimize taste, texture, and nutritional value. The aim is to develop delicious and healthy gluten-free options for individuals with gluten sensitivities…
Read MoreThis project aims to examine how various cooking methods, such as boiling, steaming, microwaving, and sautéing, affect the nutritional value of vegetables. By analyzing changes in key nutrients like vitamins, minerals, and antioxidants, we can…
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