The main purpose of conducting this research study is to identify the impact of perceived crowding on emotional responses of the shoppers and identify the moderating effect of time of the day on the relationship between perceived crowding and emotional responses. And fast food industry in Sri Lanka has been taken as the research base to identify the fast food...
Showing posts with label Food Science. Show all posts
Showing posts with label Food Science. Show all posts
Sunday, 18 July 2021
Wednesday, 14 April 2021
Agricultural Development is the Best Key Factor for Food Security
Team IJTSRD
April 14, 2021
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The article examines the formation of market relations in agriculture of the Republic of Uzbekistan, the negative impact of COVID 19 on the world economy. by Janibek Farmonov | Boboyeva Surayyo | Kahramonov Fazliddin "Agricultural Development is the Best Key Factor for Food Security" Published in International Journal of Trend in Scientific Research...
Monday, 12 April 2021
The Problems of Food Scarcity and Famine in the World, its Impact on Political, Social and Economic Life
Team IJTSRD
April 12, 2021
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This article discusses the problem of global hunger and its impact on socio economic life, absolute and latent hunger and its consequences, Food and Agriculture Organization of the United Nations FAO , the global hunger index, its importance in scientific observation. by Rakhmatova Dilnoza Obidovna "The Problems of Food Scarcity and Famine in the World,...
Thursday, 29 October 2020
Food Safety Practices among Street Food Vendors in Diplo, Sindh, Pakistan
Team IJTSRD
October 29, 2020
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Diplo town lack food industry, market places coined with food streets. Vendors role to ascertain public health by conserving safety of food chain. Food can be contaminated like improper processing operations, lack of personal hygiene, dirt, dust, smokes, etc. among vendors. Aim The present study designed to know the level of alertness of food vendors to food...
Wednesday, 9 September 2020
Food Defense An Introduction
Team IJTSRD
September 09, 2020
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Food defense is the process of protecting food products from intentional contamination or adulteration, which aims to harm consumers, business establishments, or the public health. It refers to a system in place to prevent, protect, respond to and recover from the intentional introduction of contaminants into our nation’s food supply. Food defense is to everyone’s...
Thursday, 20 August 2020
Extraction and Assessment on Non Catalytic and Catalytic Wij’s Method of Iodine Value Measurement of some Extracted Oils of Different Groundnut Varieties Grown in India
Team IJTSRD
August 20, 2020
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Present research examines the comparison between catalytic or accelerated method with original or non catalytic Wijs method for IV analysis.In the present work, Fast method is used for the measurement of Iodine value IV , wherein mercuric acetate is directly used in the powder form. The method only requires to add the catalyst mercuric acetate in the process...
Sunday, 19 July 2020
Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India
Team IJTSRD
July 19, 2020
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Deep fat frying can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health...
Saturday, 14 March 2020
Food Fraud A Primer
Team IJTSRD
March 14, 2020
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Food fraud is a major problem with all food and drink businesses. It has become a global problem of increasing importance. Fraud may be regarded as the intentional misrepresentation of fact by one person or an organization. Food fraud is the deliberate alteration of food. It is widely accepted in the food industry as illegal deception for economic gain using...
Thursday, 12 March 2020
Global Food Fraud A Primer
Team IJTSRD
March 12, 2020
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As markets grow from local to global, food supply chains become complex distribution systems and pose the challenge of safeguarding our food supply. Food fraud is an emerging global problem with wide range of economic, social, health, and environmental impacts. It is committed when food is placed on the market with the intention of deceiving the customer,...
Monday, 6 January 2020
Smart Food An Introduction
Team IJTSRD
January 06, 2020
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Smart technology is an important part of the solution to food challenges. Smart technologies are already being used by urban food projects but the two concepts are not well connected. Smart Food has been introduced as approach to provide a personalized, mobile, on site counseling service for food allergic people. Smart food focuses especially on foods that...
Friday, 6 December 2019
Impact of Demographic Factors on the Snacking Behavior of Individuals
Team IJTSRD
December 06, 2019
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Snacking behavior of the consumers has a great impact on their dietary behavior and health. Therefore this research was conducted to assess the relationship of snacking time and the snacking preferences with the age and gender of the individuals. Preference to consume different snack varieties, such as Biscuits, Potato chips, chocolate, candy, sandwiches,...
Wednesday, 30 October 2019
Food Technology A Tutorial
Team IJTSRD
October 30, 2019
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Food technology is a blanket term for applying food science techniques and principles to the cultivation, production, processing, packaging, labeling, quality management, and distribution of food substances. Much of the food we eat and drink is made using the tools of food technology. The modern food technologies are largely responsible for the successful...
Sunday, 5 May 2019
Food Science A Primer
Team IJTSRD
May 05, 2019
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Food science is the discipline that applies basic sciences and engineering to study the nature of foods and their harvesting, processing, distribution, storage, and preparation. It is essential to meeting the needs of a growing global population. A major goal of food science is to understand the nature and properties of foods at a fundamental level so as...
Food Microbiology
Team IJTSRD
May 05, 2019
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Microbiology is a branch of biology that deals with organisms too small to be seen without magnification. It is the study of microorganisms, which are organisms such as bacteria, parasites, viruses, yeasts, molds, etc. that are so small they can only be seen using a microscope. Food microbiology is concerned with the effects microbes or organisms can have...
Sunday, 13 January 2019
A Study on Bellier Turbidity Temperature Test BTTT as Tool for Identification of Groundnut Oil from Different Seed Varieties in India
BTT values prescribed for the certain vegetable oils comes under the mandatory food laws in some countries but due to development towards hybridization in oil seeds, reconsideration in laws is required. In this study an attempt has been made to investigate the applicability of BTTT to groundnut oils obtained from different varieties of seeds grown in different...
Sunday, 6 January 2019
Food Politics
Food politics refers to the social relations that impact the production, distribution and consumption of food. It has become a part of the popular consciousness in the last two decades. The use of food in performance is a means of engaging public consciousness and addressing American food politics. This paper provides a brief introduction to food politics.
by...
Sunday, 26 August 2018
Preparation and Standardization of Coconut, Dry Dates & Jaggery "Ladoo" and its Storage Study
The calcium and iron is common problem in children' lack of nutrients is one of the factors. Coconut dry dates & Jaggery was used for the development of ready-to-eat Indian traditional sweet meal commonly known as "ladoo" with rich source of calcium, iron, and dietary fibers. In the present study was formulated to develop mineral added nutrient ladoo with...
Wednesday, 7 December 2016
Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species
Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. Ghee is important part of human diet. It also gives longer shelf life compared to other food product. Now a days, people have interested in products obtained from species...
