Knowledge in food science
Strategies for enhancement in food production
Blue Revolution – Fish production. Green Revolution – Food grains. Red Revolution – Meat production. Silver Fiber Revolution – Cotton production. White Revolution – Milk/dairy production. Poultry Farm Management. Dairy Farm Management. Bee Keeping. Aquaculture/Pisciculture.
Arun Thomas
Production of sauerkraut
Sauerkraut is produced through salt-controlled bacterial fermentation. Cabbage selected for sauerkraut should have at least 3.5% sugar to insure an adequate carbohydrate source for bacteria. Shredded cabbage is mixed with salt (2.25% by weight) and the final product contains an average of 1.5–2.0% lactic acid.
Tharshini Ravikumar
Production of cheese and yogurt
There are six important steps in cheesemaking: acidification, coagulation, separating curds and whey, salting, shaping, and ripening. While the recipes for all cheeses vary, these steps outline the basic process of turning milk into cheese and are also used to make cheese at home. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt.
Industrial fermentation
Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi as well as eukaryotic cells like CHO cells and insect cells, to make products useful to humans. ... Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation.
Polarimetry
Polarimetry measures the rotation of polarized light as it passes through an optically active fluid. The measured rotation can be used to calculate the value of solution concentrations; especially substances such as sugars, peptides and volatile oils.
Microbes and fermented products
Bacteria, molds and yeast are the most important microorganisms that cause food spoilage and also find the maximum exploitation in production of food and food products. Different strains of bacteria and fungus are used for fermentation of dairy products for production of a wide variety of cultured milk products.
The benefits of fermented foods
Fermented foods are defined as foods produced by people using their native knowledge from locally available plant or animal sources either naturally or by adding starter cultures containing functional microorganisms that modify the substrates biochemically and organoleptically into edible products that are culturally ...
Food texture and structure
Food texture is important in determining the eating quality of foods and can have a strong influence on food intake and nutrition. Perceived texture is closely related to the structure and composition of the food, and both microscopic and macroscopic levels of structure can influence texture.
Cereal based fermented foods
Cereal‐based fermented foods are major contributors to energy intake in developing countries (DC). Their microbiota is dominated by lactic acid bacteria and has been extensively investigated. ... Also, the link between the food microbiota and health benefits, in particular in nutrition, should be investigated.