Upload NowVinegar is defined as a condiment made from starchy material by an alcoholic fermentation followed by acetone fermentation. It is a product resulting from the conversion of alcohol to acetic acid by acetic acid bacteria, Acetobacter spp. Acetic acid is the major component of vinegar. Also ethyl acetate is formed from the reaction between acetic […]
How to Manufacture Vinegar? | Fermentation | Food Biotechnology
Article shared by : 
How to Label, Pack and Market Food Products?
Article shared by :
In this article we will discuss about how to do label, pack and market food products. Labeling of Food Constituents: Nutrition labeling is very important because – (1) To provide the consumer with information about a food so that a wise choice of food can be made; (2) To provide a means for conveying information […]
How to Analyse Food Constituents (with methods) | Biotechnology
Article shared by :
Proximate analysis of a food sample determines the total protein, total fat, total carbohydrate, total solid (ash) and moisture reported as the percentage composition of the product. There are food composition tables that contain proximate analysis for a large number of established foods and as new food items are added to our shopping baskets their […]