What are the types of fermentation and fermented foods used in India? Discuss briefly.
See Answer →Define Irradiation. Give any two uses of irradiation.
See Answer →What is thermal processing? List the different methods used for thermal processing. Briefly explain the application of any one method in the food industry.
See Answer →Enlist ten traditional methods of food processing.
See Answer →Describe the alterations occurring in the following foods during processing:
(i) Milk and milk products
(ii) Cereal, cereal products and legumes
See Answer →Explain the data processing functions of the computer with an illustration.
See Answer →What are the different features/operation of MS-Outlook express
See Answer →Create a worksheet using excel having different columns depicting the Serial (20) Number, Name of the subject, Age (years), Height (cm) and Weight (kg) of 20 adults in your neighbourhood. Put in the required data for the respective columns in 20 rows. Also, write step-by-step procedure to perform the following activities in your answer sheet and take a printout of excel worksheet and attach with the assignment.
Your worksheet should contain the following:
i) Coding of male (M) and female (F) and calculate the number of males and number of females by giving formula in the cell.
ii) Calculate the average age of the males and females.
ii) Create a new column after variable weight. The variable name of this new column will be BMI. Calculate BMI of each adult by putting formula for BMI.
iii) Create four categories of adults falling in underweight, normal and overweight and obese according to WHO criteria.
iv) Find out sum of the number of adults falling in the four categories of BMI. Depict this data in a bar char.
v) Average BMI of all adults.
See Answer →What are biocatalysts? Explain their role in food industry.
See Answer →Create new MS Word document on topic 'National Nutrition Programmes in India' consisting of 3 pages. Your document should be prepared with given specifications:
i) Font-typeface- Arial
ii) Font size-12
Font Colour-Title in red colour, headings in black colour and text in green colour
iv) Title should be bold and in capitals
v) Headings should be in italics and underline
vi) Text of document should be in center alignment
vii) Spacing-Double spaced
viii) Margins-Top-2 inch, Bottom-2.5inch
ix) Page numbers at the bottom centre of each page
x) Create table (rows-6, coloumns-3) with fixed column width
Take a printout of this document and submit along with the assignment. Write the steps involved to create the above document.
See Answer →Enumerate the functions of colour in foods.
See Answer →What do you understand by the term food rheology? Name two instruments that are used to measure texture of foods.
See Answer →Define Sols and emulsions. Briefly explain how are they formed and what are the factors affecting their stability?
See Answer →What are the deteriorative actions and useful effects of enzymes in food processing operations?
See Answer →Give the functional and nutritional role of any two essential minerals in food industry.
See Answer →Explain the role of any two vitamins in Food Industry with the help of examples.
See Answer →Explain the Hydration properties of proteins and its role in food preparation.
See Answer →Explain briefly the process of thermal decomposition of fats and oils.
See Answer →What are microbial polysaccharides? Give examples and list few food applications of these polysaccharides.
See Answer →What are Hydrocolloids? List any two important food hydrocolloids.
See Answer →