Dear Foodies, If interested please contact the consultant directly. Â G. Bhanu Prakash B. Sc.(Agriculture) 1997-2001.TNAU,Coimbatore M. Sc. (Food Technology)...
4637
Anant
swaraj177
May 16, 2012 3:29 pm
Dear all, FYI please, Regards, Anant ... Dear all, FYI please, Regards, Anant Begin forwarded message: From: "prashant " < prashantyeware@... >...
4638
Rajesh garg
garg_rk30
May 17, 2012 3:48 pm
Has the last date extended?  GARG AQUA-TECH (Domestic/Commercial/IndustrialReverse Osmosis system, DM / DI plants, RO for Dialysis, Water Treatment,...
4639
Prabhat Kumar
prabhatkumar...
May 20, 2012 10:03 am
which is easily available in Chennai.not a service provider  Prabhat kumar vms food and beverages services pvt.ltd 08122169215 which is easily available...
4640
pankaj jha
pankaj_cftri
May 20, 2012 10:06 am
Dear All, Â Do any one of you use Total Polar Molecule (TPM) as a measure for fryed oil quality? If yes, i would like get some details about the same. Â ...
4641
Mugdha Arora
mugdha1516
May 23, 2012 2:57 pm
Hi Foodees, I am a food technologist with an experience of three years in product development. m looking for a job in same domain. Currently I am handling a...
4642
Yasodha G
yasodha.mscm...
May 24, 2012 11:37 am
Dear friends,           Could any one explain me, how to allot temp and time of pasteurization process in case of new product trails...
4643
Anant Dave
swaraj177
May 28, 2012 9:36 am
Dear all, FYI please, Anant  ... From: prashant <prashantyeware@...> To: cftri-msc <cftri-msc@yahoogroups.com> Sent: Friday, 25 May 2012 2:28 AM ...
4644
sushil setia
sushil_foodw...
May 28, 2012 9:47 pm
Hi Foodies  Vacancy: Job in R&D and Product development in a gurgaon based bakery ingredient company. Requirement: Minimum experience in same field.  Send...
4645
pankaj jha
pankaj_cftri
May 30, 2012 5:22 pm
 Dear All,           Can anybody provide me details on ISO certified Manufacturer of Veg and non veg gravies mainly Non ...
4646
Tanya Malhotra
tanyamalhotra40
May 30, 2012 5:25 pm
Hi Everybody In need help on EtO ( Ethylene Oxide) sterilization which is carried out for spices and spice powders. Does FSSAI mention anything about the...
4647
manjunagpal12@...
coollibran3
May 30, 2012 10:34 pm
Kohinoor foods limited, sonepat and mrs bector ludhiana Sent on my BlackBerry® from Vodafone ... From: pankaj jha <pankaj_cftri@...> Sender:...
4648
Anant Dave
swaraj177
May 31, 2012 2:32 am
Hi Tanya, Not sure if there are ETO regulations for spices in India. Usually the European Union standards were followed earlier which are quite stringent. ...
4649
Anant
swaraj177
May 31, 2012 2:32 am
Hi All, Hope everyone is fine, Is there any way by which we can measure the "hotness" of spices like chillies/pepper. Regards, Anant...
4650
Anant
swaraj177
May 31, 2012 2:42 am
Hello again, What liquor has a small worm inserted in the bottom of the bottle? Regards, Anant...
4651
augus tin
augus420
May 31, 2012 9:00 am
Tequila's  Regards, A.Augustine, ________________________________ From: Anant <swaraj177@...> To: foodees@yahoogroups.com Sent: Thursday, May 31,...
4652
pankaj jha
pankaj_cftri
May 31, 2012 9:02 am
Hi Tanya, Ethylene oxide(EO or EtO) gas is commonly used to sterilize objects sensitive to temperatures greater than 60 °C and / or radiation such as...
4653
augus tin
augus420
May 31, 2012 9:04 am
shu google out u can get the rest  Regards, A.Augustine, M.Tech ________________________________ From: Anant <swaraj177@...> To:...
4654
patwari gautam
gjpatwari
May 31, 2012 5:20 pm
SHU is standard way of saying how much hot the chilli is. It varies from 10,000 SHU to 120,000... ... SHU is standard way of saying how much hot the chilli is....
4655
Anant
swaraj177
May 31, 2012 9:21 pm
HI All, Icecream from just melted mix may not give the same OR. The process of aging during ice cream manufacture replaces some of the proteins on the surface...
4656
Anant
swaraj177
May 31, 2012 9:22 pm
Thanks for sharing the article Mr. Garg, Such research can help reduce the amount of agriculture produce wasted before processing. I thought it would be...
4657
sachinwsfdt
Jun 1, 2012 4:58 am
Hello Comrades! I am Sachin Verma, post graduated in M.Sc in Dairy Technology from SHIATS, Allahabad. Friends can you suggest me micro-nutrients rich products...
4658
Anant Dave
swaraj177
Jun 1, 2012 5:19 am
Hello Augustine, 100% right! Can anyone tell me why is it added? is it safe? What class does it fall in e.g. bactaria, fungii.... etc? Regards, Anant  From:...
4659
pankaj jha
pankaj_cftri
Jun 1, 2012 5:19 am
"Tequila worm" myth It is a misconception that some tequilas contain a "worm" in the bottle. Only certain mezcals (Mezcal, or mescal, is a distilled alcoholic...
4660
pankaj jha
pankaj_cftri
Jun 1, 2012 5:20 am
Dear All, The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. The number of Scoville heat units (SHU) indicates the amount...
4661
pankaj jha
pankaj_cftri
Jun 1, 2012 6:00 am
TEXTURE PROFILE ANALYZER Texture is a critical quality attribute to all fruits and vegetables, whether it is to assess ripeness or functional performance in...
4662
Aman Paul
meaman2k6
Jun 1, 2012 5:21 pm
Dear sachin, Nice to hear from you. Almost every food is rich in some or other micronutrients. Like carrots are rich in vitamin A, maize is rich in niacin,...
