Upload NowDepending on the sources, food starches are classified into three: 1. Natural Starches – Amylose and Amylopectins 2. Modified Starches 3. Waxy Starches. 1. Natural Starches – Amylose and Amylopectins: These are naturally present starches in various types of plant foods. The starch granules from various grains differ in size, ranging from 2 to 150 […]
Classification of Food Starches | Food Chemistry | Biotechnology
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Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology
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In this article we will discuss about:- 1. Introduction to Rancidity 2. Types of Rancidity 3. Factors Affecting Rancidity and Reversion 4. Prevention of Rancidity. Introduction to Rancidity: When food containing fat and oil come in contact with surrounding oxygen and these auto-oxidation leads to bad smell and change in taste, the whole process is […]
Food Freezing System: Direct and Indirect | Food Technology | Biotechnology
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There are a number of freezing methods and equipment were developed for speed, quality, or for specific types of food. The conditions surrounding the product during freezing are maintained by an enclosure and a refrigeration system. Freezing systems can be classified in two groups: 1. Direct Contact Systems 2. Indirect Contact Systems. 1. Direct Contact […]