In this article we will discuss about the preparation, types and abnormal fermentation of bread. Preparation of Bread: Flours and meals for the preparation of bread are usually made from wheat or rye, occasionally from maize or barley. They are all high in starch, and the first two contain a considerable proportion of protein, commonly designated as 'gluten'. In addition, [...]
In this article we will discuss about:- 1. Production of SCP 2. Nutritional and Safety Evaluations of SCP 3. Advantages. Production of SCP: The process of SCP production from any microorganism or substrate would have the following basic steps: 1. Provision of a carbon source; it may need physical and/or chemical pre-treatments. 2. Addition, to the carbon source, of sources [...]
In this article we will discuss about the spoilage of non-canned and canned foods. Spoilage of Non-Canned Foods: Spoilage of Canned Foods: Canned foods may spoil either due to biological or chemical reasons. We would discuss only the biological spoilage as it is the point at issue. Biological spoilage of canned foods: Biological spoilage of canned foods occurs due to [...]