SUSTAINABILITY ISSUES OF FOOD CROPS IN HIMACHAL PRADESHManju DeviSanju KarolParipex - Indian Journal Of Research
Economics of foodgrain Crops in Himachal Pradesh: A Study of Solan District Sushma Kumari1, 1Lecturer in Econimics, Department of Higher Education Himachal Pradesh Pub. Date: April 11, 2018 Cite this paper: Sushma Kumari. Economics of foodgrain Crops in Himachal Pradesh: A Study of Solan Dis...
The use of enzymes in the production of food products is an ancient practice. Microbes provide several enzymes that are involved in improving the taste, texture, as well as aroma of food items, offering several benefits to the food industry. Subsequently, the ease of availability of these micro...
In India, the food sector has emerged as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry. Accounting for about 32% of the country’s total food market, the food processing industry is one of the largest i...
Ajanta Food Products Company Has Reached the Pinnacle of Success in the Market of Food Additives. Cocoa Powder Vanilla Flavour Orange Red Food Colour Baking Powder View All Product Category We place a strong emphasis on delivering exceptional quality to our dealers and customers through our efficient...
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The demand for natural microbial EPSs utilization in the food industry due to their unique properties, including emulsifier, gelling agent, and stabilizers. Microbial EPSs and their derivatives have found a wide range of applications in food systems, including fermented dairy products, bakery products,...
This book presents a summary of a number of technical areas concerning the preservation of fresh and processed food at a level well suited to both food science undergraduates and technical staff involved in the food industry. Each ... JM Monaghan - 《Food Science & Technology Today》 被引量:...
in India requires a multi-faceted approach: strengthening regulatory frameworks, improving infrastructure, educating stakeholders, and promoting the best practices in food handling and production. Collaboration between government bodies, industry players, and consumers is essential for creating a safer food ...
Enterococcus bacteria are the indigenous microflora inhabiting the GI tract of humans62 and possess different benefits in the dairy industry. Therefore, Enterococcus strains are expected to survive extreme GI conditions. Furthermore, our LAB strains showed good survivability in simulated gastric juice at...