Food Science Universe (FSU) Blog

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High Fiber Bakery Products

Fiber is an important dietary component that has several beneficial roles in our body. Various studies have proved that there is a relationship between the lack of fiber in the diet and the incidence of several common diseases. The diseases commonly associated with low-fiber diets include coronary heart disease, diabetes mellitus, diverticular disease, colon cancer, Read more about High Fiber Bakery Products[…]

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Nutritional Tips During Pandemic COVID-19

When countries take stronger steps to prevent the spread of COVID-19, self-quarantine and temporary closure of businesses can affect normal food-related practices.  Healthy People, as well as Those with Acute Respiratory Symptoms, are Advised to stay at home. Restaurants and take away services are being limited in some countries, and some fresh products are becoming Read more about Nutritional Tips During Pandemic COVID-19[…]

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Incredible Benefits of Wood Apple (Bael Fruit)

Introduction Wood Apple is also known as Bael Fruit that belongs to the family of Rutaceae and the genus of Aegle. The Scientific name of this astonishing fruit is known as Aegle marmelos. Sweet, aromatic and astringent in nature. Bael fruits are Spherical Shape 7-10 cm Diameter, with a Hard Exterior. Raw fruits look greenish-grey Read more about Incredible Benefits of Wood Apple (Bael Fruit)[…]

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Leavening Agents in Food Industry

Whenever you think about bakery products, your mind goes in the direction of the finished bakery products like Bread, Cookies, Cakes and the list is so long. But have you ever tried to go behind the science of bakery products. If you go through the science behind the bakery products, that is much fascinating than Read more about Leavening Agents in Food Industry[…]

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Disappointing Reality about Energy Drinks

Energy drinks are a kind of beverage that provides the body with a boost of energy. Due to this, it has created a new craze among the students and gaining popularity amidst sports people. As it turns out, most of that “energy” comes from two main ingredients: Sugar and Caffeine. Recent studies show that these Read more about Disappointing Reality about Energy Drinks[…]

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The Science of Jam and Jelly Making

Home canning jams and jellies are fun and satisfying. Generally referred to as soft spreads, they differ only in their consistency. They all are made of four main ingredients: fruit, sugar, pectin, and acid. The formation of a gel depends on the right amount of each of these ingredients. If you understand the science of Read more about The Science of Jam and Jelly Making[…]

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Junk Food-A Cheap Death Warranty

Abstract: Junk food refer to fast food which are easy to make and easy to consume. Junk food contains high fat, sugar, salt or carbohydrates. Various type of Junk food that available in restaurants is cold-drinks, pizza, burger, and sandwich etc. These foods do not contain nutrients that human body needs to stay healthy and Read more about Junk Food-A Cheap Death Warranty[…]

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Natural & Artificial Flavors

The Surprising Truth about How Many Chemicals are in Everything We Eat: Taste and flavor is not the same thing, although the two are often confused. Flavor is how we perceive food and other substances based on a combination of senses, which include taste, touch, and smell (as much as 80% of what we perceive Read more about Natural & Artificial Flavors[…]

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Seafood Processing

Fish Processing: Fish: The term ‘fish’ includes all fresh or saltwater finfish, molluscan shellfish, crustaceans, and other forms of aquatic animal life.  Handling of Fish: After fishing, fish should be sorted and only those in good condition, healthy and not damaged be destined for sale as live fish. Fish so classified is first conditioned in Read more about Seafood Processing[…]

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Abstract: Phytosterols are typically plant origin and cannot be synthesized by human beings, therefore their source in human body originates only from diet. Phytosterols are structurally very similar to cholesterol except that they always contain some substitutions at the C24 position on the sterol side chain. Phytostanol and phytosterol esters are chemically stable, fat type Read more about Phytosterols[…]

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Abstract: Soybean oil accounts for more than 90% of all the seed oil production in the United States. Genetically modified soybean oil, made from seeds of GM soybean plants, was recently introduced into the food supply on the premise that it is healthier than conventional soybean oil. The dominant position of soybeans and their products Read more about Soybeans[…]

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Milk and Milk Products

Abstract: In this review article, we are going to discuss about what is milk, its chemical composition and its products. The usage of milk across different countries of the world varies due to availability and total production world wide and the cost to produce milk from farm animals especially cows whose milk is used for Read more about Milk and Milk Products[…]

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Food Security

Abstract: Food security exist when all people at all-time have physical and economic access to sufficient safe and nutritious food to meet dietary needs and preferences for an active and healthy life. There are four dimensions of food security availability, access, utilization and stability. Food security is thus fundamental to national security, which is generally Read more about Food Security[…]

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Abstract:  Microencapsulation is the way toward encompassing or wrapping one substance inside another substance on a little scale, yielding capsules going from short of what one micron to a few hundred microns in size. The encapsulation proficiency of the microparticles or microcapsule relies on various factors like concentration of the polymer, solubility of polymer in Read more about Microencapsulation[…]

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