banana--fruit.blogspot.com
BANANA FRUIT: The Healing Powers of Banana
http://banana--fruit.blogspot.com/2009/12/healing-powers-of-banana.html
Bananas represent on of the most widely traded agricultural goods in the world with annual export valued at five billion dollars. There are two main varieties of bananas, the fruit or sweet banana and the plantain. Wednesday, December 16, 2009. The Healing Powers of Banana. The Healing Powers of Banana. Bananas are usually harvested green shipped green and ripened by wholesale fruit jobbers in air-conditioned ripening rooms. In the tropics, bananas are often cooked and served with beans, rice or tortillas.
diabetes-avenue.blogspot.com
Diabetes-avenue: What is hyperglycemia?
http://diabetes-avenue.blogspot.com/2015/08/what-is-hyperglycemia.html
Diabetes is Greek for ‘passing through’ i.e., frequent and excessive thirst and urination; and Mellitus is Latin for ‘honey sweet’. Two major types of diabetes, type 1 and type 2, both are increasing, but not at the same rate and not with the same path to serious consequence. Thursday, August 6, 2015. Hyperglycemia is likely to occur if the person eat a sugar rich diet, have high stress levels and do not do any physical exercise. Sometimes, surgery or illness might cause hyperglycemia. Extreme hyperglyce...
foodadditive.blogspot.com
Food Additives: Coloring Agents as Food Additive
http://foodadditive.blogspot.com/2008/10/coloring-agents-as-food-additive.html
What are food additives? Food additives can be defined as chemical substances deliberately added in foods, directly or indirectly, in known and regulated quantities, for purposes of assisting in the processing of foods, preservation of foods, or in improving the flavor, texture, or appearance of foods. Wednesday, October 15, 2008. Coloring Agents as Food Additive. Coloring Agents as Food Additive. Offsetting color loss due to exposure to air, light, moisture and storage. Pigment may be derived from natur...
foodadditive.blogspot.com
Food Additives: Antioxidants as food additive
http://foodadditive.blogspot.com/2008/07/antioxidants-as-food-additive.html
What are food additives? Food additives can be defined as chemical substances deliberately added in foods, directly or indirectly, in known and regulated quantities, for purposes of assisting in the processing of foods, preservation of foods, or in improving the flavor, texture, or appearance of foods. Friday, July 4, 2008. Antioxidants as food additive. Antioxidants as food additive. Antioxidants as food additive. The most popular articles. The importance of additive in food. Functions of Food Additives.
cereal-scientech.blogspot.com
CEREAL SCIENCE AND TECHNOLOGY: The economic importance of cereal grains
http://cereal-scientech.blogspot.com/2011/12/economic-importance-of-cereal-grains.html
CEREAL SCIENCE AND TECHNOLOGY. Cereals are cultivated members of the grass family and as such are therefore monocotyledonous angiosperm. By definition, cereal comprises all the cereal products prepared from grain. Cereals represent 60% of the calories and proteins consumed by human beings. Tuesday, December 20, 2011. The economic importance of cereal grains. They give high yields per acre as compared to most other crops, and once harvested, their excellent stored stability combined with their nutritional...
cereal-scientech.blogspot.com
CEREAL SCIENCE AND TECHNOLOGY: Cereals in Human Nutrition
http://cereal-scientech.blogspot.com/2012/02/cereals-in-human-nutrition.html
CEREAL SCIENCE AND TECHNOLOGY. Cereals are cultivated members of the grass family and as such are therefore monocotyledonous angiosperm. By definition, cereal comprises all the cereal products prepared from grain. Cereals represent 60% of the calories and proteins consumed by human beings. Friday, February 3, 2012. Cereals in Human Nutrition. Wheat and rice are the most important cereals with regard to human nutrition, and they account for 55% of the total cereal production. Cereal protein is especially ...
cooking-ingredient.blogspot.com
COOKING INGREDIENTS: The uses of turmeric
http://cooking-ingredient.blogspot.com/2015/02/the-uses-of-turmeric.html
Friday, February 13, 2015. The uses of turmeric. L belongs to the family Zingiberaceae. Which falls under the order Zingiberales of monocots and is an important genus in the family. Fresh turmeric rhizome has a brown skin and bright orange flesh. Each rhizome consists of a central bulb portion bearing a number of finger-like lateral offshoots, called the fingers. A rhizome similar to ginger, turmeric is picked young, cleaned, boiled then dried in the sun. Turmeric is an antioxidant that neutralizes free ...
cooking-ingredient.blogspot.com
COOKING INGREDIENTS: Monosodium glutamate in cooking
http://cooking-ingredient.blogspot.com/2012/11/monosodium-glutamate-in-cooking.html
Wednesday, November 7, 2012. Monosodium glutamate in cooking. Monosodium glutamate or MSG is the sodium salt of glutamic acid. Glutamic is an amino acid found naturally in human body and in high protein foods. In human body glutamic acid as a fine-tuner of brain function, as well as a protein building block. Monosodium glutamate is used extensively in Chinese and Japanese cooking and is the active ingredient in soy sauce. Monosodium glutamate in cooking. The most popular articles. People need to eat a va...
theart-cooking.blogspot.com
The Art of Cooking: What happened during caramelization process?
http://theart-cooking.blogspot.com/2013/11/what-happened-during-caramelization.html
The Art of Cooking. What happened during caramelization process? The process refers to a specific stage in the sugar cooking process. Caramelization results from heating sugars. Sucrose heated in a dry pan will start to let into a clear, viscous mass when heated to about 320° F (160° C). If heating continuous to 338 F (170 C), the melted sugar mass will become smooth and glossy and start to caramelize. What happened during caramelization process? What happened during caramelization process? The process r...
cooking-ingredient.blogspot.com
COOKING INGREDIENTS: Cooking with tulips
http://cooking-ingredient.blogspot.com/2013/07/cooking-with-tulips.html
Sunday, July 28, 2013. The plant’s scientific name, Tulipa, has been known since the mid 1500s, when the plant reached Western Europe via Turkey. Since then, tulips have been cultivated by the Dutch to the point of becoming a national symbol. Cooking with tulips dates back to the end of the sixteenth century, when the unopened buds were cooked with peas or finely cut green beans. The petals were also sugared and eaten with syrup as a dessert. The most popular articles. Ingredient function in cooking.
