ºÝºÝߣshows by User: AartiNimesh / http://www.slideshare.net/images/logo.gif ºÝºÝߣshows by User: AartiNimesh / Wed, 07 May 2025 06:01:07 GMT ºÝºÝߣShare feed for ºÝºÝߣshows by User: AartiNimesh Flavouring agents & Flavour Enhancers.pdf /slideshow/flavouring-agents-flavour-enhancers-pdf/278822412 flavouringagentsflavourenhancers-250507060107-d7bd2af7
Flavouring agents are substances added to food products to enhance or impart a specific taste and aroma, making them more appealing and enjoyable to consumers. These agents play a crucial role in the food industry, as they help to improve the sensory qualities of both processed and natural foods. Flavouring agents can be classified into three main categories: natural, nature-identical, and artificial. Natural flavouring agents are derived from plant or animal sources through physical, enzymatic, or microbiological processes—for example, essential oils, spice extracts, and fruit concentrates. Nature-identical flavouring agents are chemically synthesized compounds that are structurally identical to those found in nature, such as vanillin and citral. Artificial flavouring agents, on the other hand, are synthetic substances that do not occur in nature but mimic natural flavours; these are often used because they are cost-effective and stable. Flavouring agents may be volatile (contributing to aroma) or non-volatile (contributing to taste), and they are used in a wide range of food products including beverages, confectionery, dairy, bakery goods, and snack foods. In addition to enhancing taste, flavouring agents can mask undesirable flavours that may result from food processing or the inclusion of certain nutrients and preservatives. Their usage is strictly regulated by food safety authorities such as the FSSAI (India), FDA (USA), and EFSA (EU), ensuring that they are safe for consumption. The development of flavouring agents also involves sensory science, analytical chemistry, and even biotechnology, particularly with the advancement of fermentation-based natural flavour production. As consumer demand grows for clean-label products, there is an increasing interest in natural and minimally processed flavouring agents that align with health and wellness trends.]]>
Flavouring agents are substances added to food products to enhance or impart a specific taste and aroma, making them more appealing and enjoyable to consumers. These agents play a crucial role in the food industry, as they help to improve the sensory qualities of both processed and natural foods. Flavouring agents can be classified into three main categories: natural, nature-identical, and artificial. Natural flavouring agents are derived from plant or animal sources through physical, enzymatic, or microbiological processes—for example, essential oils, spice extracts, and fruit concentrates. Nature-identical flavouring agents are chemically synthesized compounds that are structurally identical to those found in nature, such as vanillin and citral. Artificial flavouring agents, on the other hand, are synthetic substances that do not occur in nature but mimic natural flavours; these are often used because they are cost-effective and stable. Flavouring agents may be volatile (contributing to aroma) or non-volatile (contributing to taste), and they are used in a wide range of food products including beverages, confectionery, dairy, bakery goods, and snack foods. In addition to enhancing taste, flavouring agents can mask undesirable flavours that may result from food processing or the inclusion of certain nutrients and preservatives. Their usage is strictly regulated by food safety authorities such as the FSSAI (India), FDA (USA), and EFSA (EU), ensuring that they are safe for consumption. The development of flavouring agents also involves sensory science, analytical chemistry, and even biotechnology, particularly with the advancement of fermentation-based natural flavour production. As consumer demand grows for clean-label products, there is an increasing interest in natural and minimally processed flavouring agents that align with health and wellness trends.]]> Wed, 07 May 2025 06:01:07 GMT /slideshow/flavouring-agents-flavour-enhancers-pdf/278822412 AartiNimesh@slideshare.net(AartiNimesh) Flavouring agents & Flavour Enhancers.pdf AartiNimesh Flavouring agents are substances added to food products to enhance or impart a specific taste and aroma, making them more appealing and enjoyable to consumers. These agents play a crucial role in the food industry, as they help to improve the sensory qualities of both processed and natural foods. Flavouring agents can be classified into three main categories: natural, nature-identical, and artificial. Natural flavouring agents are derived from plant or animal sources through physical, enzymatic, or microbiological processes—for example, essential oils, spice extracts, and fruit concentrates. Nature-identical flavouring agents are chemically synthesized compounds that are structurally identical to those found in nature, such as vanillin and citral. Artificial flavouring agents, on the other hand, are synthetic substances that do not occur in nature but mimic natural flavours; these are often used because they are cost-effective and stable. Flavouring agents may be volatile (contributing to aroma) or non-volatile (contributing to taste), and they are used in a wide range of food products including beverages, confectionery, dairy, bakery goods, and snack foods. In addition to enhancing taste, flavouring agents can mask undesirable flavours that may result from food processing or the inclusion of certain nutrients and preservatives. Their usage is strictly regulated by food safety authorities such as the FSSAI (India), FDA (USA), and EFSA (EU), ensuring that they are safe for consumption. The development of flavouring agents also involves sensory science, analytical chemistry, and even biotechnology, particularly with the advancement of fermentation-based natural flavour production. As consumer demand grows for clean-label products, there is an increasing interest in natural and minimally processed flavouring agents that align with health and wellness trends. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/flavouringagentsflavourenhancers-250507060107-d7bd2af7-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Flavouring agents are substances added to food products to enhance or impart a specific taste and aroma, making them more appealing and enjoyable to consumers. These agents play a crucial role in the food industry, as they help to improve the sensory qualities of both processed and natural foods. Flavouring agents can be classified into three main categories: natural, nature-identical, and artificial. Natural flavouring agents are derived from plant or animal sources through physical, enzymatic, or microbiological processes—for example, essential oils, spice extracts, and fruit concentrates. Nature-identical flavouring agents are chemically synthesized compounds that are structurally identical to those found in nature, such as vanillin and citral. Artificial flavouring agents, on the other hand, are synthetic substances that do not occur in nature but mimic natural flavours; these are often used because they are cost-effective and stable. Flavouring agents may be volatile (contributing to aroma) or non-volatile (contributing to taste), and they are used in a wide range of food products including beverages, confectionery, dairy, bakery goods, and snack foods. In addition to enhancing taste, flavouring agents can mask undesirable flavours that may result from food processing or the inclusion of certain nutrients and preservatives. Their usage is strictly regulated by food safety authorities such as the FSSAI (India), FDA (USA), and EFSA (EU), ensuring that they are safe for consumption. The development of flavouring agents also involves sensory science, analytical chemistry, and even biotechnology, particularly with the advancement of fermentation-based natural flavour production. As consumer demand grows for clean-label products, there is an increasing interest in natural and minimally processed flavouring agents that align with health and wellness trends.
Flavouring agents & Flavour Enhancers.pdf from Aarti Nimesh
]]> 56 0 https://cdn.slidesharecdn.com/ss_thumbnails/flavouringagentsflavourenhancers-250507060107-d7bd2af7-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 FSSAI Act and its Food safety initiatives /slideshow/fssai-act-and-its-food-safety-initiatives/278677828 fssai-250503070309-4ee0adbe
The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, operating under the Ministry of Health and Family Welfare, Government of India. Its primary mandate is to ensure the availability of safe and wholesome food for human consumption across the country. FSSAI is responsible for framing science-based standards for food products and regulating their manufacture, storage, distribution, sale, and import. It plays a central role in monitoring and supervising food safety, issuing licenses and registrations to food business operators (FBOs), and conducting food testing through recognized laboratories. To strengthen India’s food safety ecosystem, FSSAI has launched several impactful initiatives. The Eat Right India movement encourages citizens to make healthier food choices and promotes sustainable eating habits. The Food Fortification initiative supports the addition of essential micronutrients (like iron, vitamin A, and iodine) to common foods such as salt, flour, oil, and milk to combat malnutrition. Under the Clean Street Food Hub program, FSSAI collaborates with local authorities to improve hygiene standards among street food vendors. The Safe and Nutritious Food (SNF) campaign targets workplaces, schools, and homes to raise awareness about food safety and hygiene. Another notable program is RUCO (Repurpose Used Cooking Oil), which encourages safe disposal and conversion of used oil into biodiesel to prevent health hazards. FSSAI also operates FoSCoS (Food Safety Compliance System), a digital platform for streamlining licensing, registration, and compliance processes. Through these initiatives, FSSAI continues to work toward building a healthier and safer food environment in India. The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, operating under the Ministry of Health and Family Welfare, Government of India. Its primary mandate is to ensure the availability of safe and wholesome food for human consumption across the country. FSSAI is responsible for framing science-based standards for food products and regulating their manufacture, storage, distribution, sale, and import. It plays a central role in monitoring and supervising food safety, issuing licenses and registrations to food business operators (FBOs), and conducting food testing through recognized laboratories. To strengthen India’s food safety ecosystem, FSSAI has launched several impactful initiatives. The Eat Right India movement encourages citizens to make healthier food choices and promotes sustainable eating habits. The Food Fortification initiative supports the addition of essential micronutrients (like iron, vitamin A, and iodine) to common foods such as salt, flour, oil, and milk to combat malnutrition. Under the Clean Street Food Hub program.]]>
The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, operating under the Ministry of Health and Family Welfare, Government of India. Its primary mandate is to ensure the availability of safe and wholesome food for human consumption across the country. FSSAI is responsible for framing science-based standards for food products and regulating their manufacture, storage, distribution, sale, and import. It plays a central role in monitoring and supervising food safety, issuing licenses and registrations to food business operators (FBOs), and conducting food testing through recognized laboratories. To strengthen India’s food safety ecosystem, FSSAI has launched several impactful initiatives. The Eat Right India movement encourages citizens to make healthier food choices and promotes sustainable eating habits. The Food Fortification initiative supports the addition of essential micronutrients (like iron, vitamin A, and iodine) to common foods such as salt, flour, oil, and milk to combat malnutrition. Under the Clean Street Food Hub program, FSSAI collaborates with local authorities to improve hygiene standards among street food vendors. The Safe and Nutritious Food (SNF) campaign targets workplaces, schools, and homes to raise awareness about food safety and hygiene. Another notable program is RUCO (Repurpose Used Cooking Oil), which encourages safe disposal and conversion of used oil into biodiesel to prevent health hazards. FSSAI also operates FoSCoS (Food Safety Compliance System), a digital platform for streamlining licensing, registration, and compliance processes. Through these initiatives, FSSAI continues to work toward building a healthier and safer food environment in India. The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, operating under the Ministry of Health and Family Welfare, Government of India. Its primary mandate is to ensure the availability of safe and wholesome food for human consumption across the country. FSSAI is responsible for framing science-based standards for food products and regulating their manufacture, storage, distribution, sale, and import. It plays a central role in monitoring and supervising food safety, issuing licenses and registrations to food business operators (FBOs), and conducting food testing through recognized laboratories. To strengthen India’s food safety ecosystem, FSSAI has launched several impactful initiatives. The Eat Right India movement encourages citizens to make healthier food choices and promotes sustainable eating habits. The Food Fortification initiative supports the addition of essential micronutrients (like iron, vitamin A, and iodine) to common foods such as salt, flour, oil, and milk to combat malnutrition. Under the Clean Street Food Hub program.]]> Sat, 03 May 2025 07:03:09 GMT /slideshow/fssai-act-and-its-food-safety-initiatives/278677828 AartiNimesh@slideshare.net(AartiNimesh) FSSAI Act and its Food safety initiatives AartiNimesh The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, operating under the Ministry of Health and Family Welfare, Government of India. Its primary mandate is to ensure the availability of safe and wholesome food for human consumption across the country. FSSAI is responsible for framing science-based standards for food products and regulating their manufacture, storage, distribution, sale, and import. It plays a central role in monitoring and supervising food safety, issuing licenses and registrations to food business operators (FBOs), and conducting food testing through recognized laboratories. To strengthen India’s food safety ecosystem, FSSAI has launched several impactful initiatives. The Eat Right India movement encourages citizens to make healthier food choices and promotes sustainable eating habits. The Food Fortification initiative supports the addition of essential micronutrients (like iron, vitamin A, and iodine) to common foods such as salt, flour, oil, and milk to combat malnutrition. Under the Clean Street Food Hub program, FSSAI collaborates with local authorities to improve hygiene standards among street food vendors. The Safe and Nutritious Food (SNF) campaign targets workplaces, schools, and homes to raise awareness about food safety and hygiene. Another notable program is RUCO (Repurpose Used Cooking Oil), which encourages safe disposal and conversion of used oil into biodiesel to prevent health hazards. FSSAI also operates FoSCoS (Food Safety Compliance System), a digital platform for streamlining licensing, registration, and compliance processes. Through these initiatives, FSSAI continues to work toward building a healthier and safer food environment in India. The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, operating under the Ministry of Health and Family Welfare, Government of India. Its primary mandate is to ensure the availability of safe and wholesome food for human consumption across the country. FSSAI is responsible for framing science-based standards for food products and regulating their manufacture, storage, distribution, sale, and import. It plays a central role in monitoring and supervising food safety, issuing licenses and registrations to food business operators (FBOs), and conducting food testing through recognized laboratories. To strengthen India’s food safety ecosystem, FSSAI has launched several impactful initiatives. The Eat Right India movement encourages citizens to make healthier food choices and promotes sustainable eating habits. The Food Fortification initiative supports the addition of essential micronutrients (like iron, vitamin A, and iodine) to common foods such as salt, flour, oil, and milk to combat malnutrition. Under the Clean Street Food Hub program. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/fssai-250503070309-4ee0adbe-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, operating under the Ministry of Health and Family Welfare, Government of India. Its primary mandate is to ensure the availability of safe and wholesome food for human consumption across the country. FSSAI is responsible for framing science-based standards for food products and regulating their manufacture, storage, distribution, sale, and import. It plays a central role in monitoring and supervising food safety, issuing licenses and registrations to food business operators (FBOs), and conducting food testing through recognized laboratories. To strengthen India’s food safety ecosystem, FSSAI has launched several impactful initiatives. The Eat Right India movement encourages citizens to make healthier food choices and promotes sustainable eating habits. The Food Fortification initiative supports the addition of essential micronutrients (like iron, vitamin A, and iodine) to common foods such as salt, flour, oil, and milk to combat malnutrition. Under the Clean Street Food Hub program, FSSAI collaborates with local authorities to improve hygiene standards among street food vendors. The Safe and Nutritious Food (SNF) campaign targets workplaces, schools, and homes to raise awareness about food safety and hygiene. Another notable program is RUCO (Repurpose Used Cooking Oil), which encourages safe disposal and conversion of used oil into biodiesel to prevent health hazards. FSSAI also operates FoSCoS (Food Safety Compliance System), a digital platform for streamlining licensing, registration, and compliance processes. Through these initiatives, FSSAI continues to work toward building a healthier and safer food environment in India. The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, operating under the Ministry of Health and Family Welfare, Government of India. Its primary mandate is to ensure the availability of safe and wholesome food for human consumption across the country. FSSAI is responsible for framing science-based standards for food products and regulating their manufacture, storage, distribution, sale, and import. It plays a central role in monitoring and supervising food safety, issuing licenses and registrations to food business operators (FBOs), and conducting food testing through recognized laboratories. To strengthen India’s food safety ecosystem, FSSAI has launched several impactful initiatives. The Eat Right India movement encourages citizens to make healthier food choices and promotes sustainable eating habits. The Food Fortification initiative supports the addition of essential micronutrients (like iron, vitamin A, and iodine) to common foods such as salt, flour, oil, and milk to combat malnutrition. Under the Clean Street Food Hub program.
FSSAI Act and its Food safety initiatives from Aarti Nimesh
]]> 71 0 https://cdn.slidesharecdn.com/ss_thumbnails/fssai-250503070309-4ee0adbe-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Value Addition of Underutilized Crops /slideshow/value-addition-of-underutilized-crops/239711848 valueadditionofunderutilizedcrops2-201203054449
Underutilized crops were once grown more widely or intensively But are falling into disuse for a variety of agronomic, genetic, Economic and cultural reasons. Farmers and consumers are using these crops less because they are in some way not competing with other species in the same agricultural environment. The decline of these crops may erode the genetic base and prevent distinctive and valuable traits being used in crop adaptation and improvement. ]]>
Underutilized crops were once grown more widely or intensively But are falling into disuse for a variety of agronomic, genetic, Economic and cultural reasons. Farmers and consumers are using these crops less because they are in some way not competing with other species in the same agricultural environment. The decline of these crops may erode the genetic base and prevent distinctive and valuable traits being used in crop adaptation and improvement. ]]> Thu, 03 Dec 2020 05:44:49 GMT /slideshow/value-addition-of-underutilized-crops/239711848 AartiNimesh@slideshare.net(AartiNimesh) Value Addition of Underutilized Crops AartiNimesh Underutilized crops were once grown more widely or intensively But are falling into disuse for a variety of agronomic, genetic, Economic and cultural reasons. Farmers and consumers are using these crops less because they are in some way not competing with other species in the same agricultural environment. The decline of these crops may erode the genetic base and prevent distinctive and valuable traits being used in crop adaptation and improvement. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/valueadditionofunderutilizedcrops2-201203054449-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Underutilized crops were once grown more widely or intensively But are falling into disuse for a variety of agronomic, genetic, Economic and cultural reasons. Farmers and consumers are using these crops less because they are in some way not competing with other species in the same agricultural environment. The decline of these crops may erode the genetic base and prevent distinctive and valuable traits being used in crop adaptation and improvement.
Value Addition of Underutilized Crops from Aarti Nimesh
]]> 2026 0 https://cdn.slidesharecdn.com/ss_thumbnails/valueadditionofunderutilizedcrops2-201203054449-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Women empowerment /slideshow/women-empowerment-113156915/113156915 womenempowerment-180906063315
Definition of empowerment Women’s empowerment Need of women's empowerment How to achieve women empowerment Education of girl’s child Importance of girl’s child education Barriers in girl’s child education Govt. steps toward girl’s education ]]>
Definition of empowerment Women’s empowerment Need of women's empowerment How to achieve women empowerment Education of girl’s child Importance of girl’s child education Barriers in girl’s child education Govt. steps toward girl’s education ]]> Thu, 06 Sep 2018 06:33:15 GMT /slideshow/women-empowerment-113156915/113156915 AartiNimesh@slideshare.net(AartiNimesh) Women empowerment AartiNimesh Definition of empowerment Women’s empowerment Need of women's empowerment How to achieve women empowerment Education of girl’s child Importance of girl’s child education Barriers in girl’s child education Govt. steps toward girl’s education <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/womenempowerment-180906063315-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Definition of empowerment Women’s empowerment Need of women&#39;s empowerment How to achieve women empowerment Education of girl’s child Importance of girl’s child education Barriers in girl’s child education Govt. steps toward girl’s education
Women empowerment from Aarti Nimesh
]]> 2670 3 https://cdn.slidesharecdn.com/ss_thumbnails/womenempowerment-180906063315-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Dairy product technoloy /slideshow/dairy-product-technoloy/113156522 dairyproducttechnoloy-180906063019
Milk Composition of milk physical properties of milk Nutritive value of milk Milk processing Packaging of milk Cream Physico-chemical properties of cream Butter Process of butter making ]]>
Milk Composition of milk physical properties of milk Nutritive value of milk Milk processing Packaging of milk Cream Physico-chemical properties of cream Butter Process of butter making ]]> Thu, 06 Sep 2018 06:30:19 GMT /slideshow/dairy-product-technoloy/113156522 AartiNimesh@slideshare.net(AartiNimesh) Dairy product technoloy AartiNimesh Milk Composition of milk physical properties of milk Nutritive value of milk Milk processing Packaging of milk Cream Physico-chemical properties of cream Butter Process of butter making <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/dairyproducttechnoloy-180906063019-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Milk Composition of milk physical properties of milk Nutritive value of milk Milk processing Packaging of milk Cream Physico-chemical properties of cream Butter Process of butter making
Dairy product technoloy from Aarti Nimesh
]]> 11898 6 https://cdn.slidesharecdn.com/ss_thumbnails/dairyproducttechnoloy-180906063019-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Canning of fruits & vegetables /slideshow/canning-of-fruits-vegetables/113156192 canningoffruitsveg-180906062741
Introduction Principle of canning Foods that are canned Canning processing Spoilage of canned products Containers for packing of canned products Equipments used in canning process ]]>
Introduction Principle of canning Foods that are canned Canning processing Spoilage of canned products Containers for packing of canned products Equipments used in canning process ]]> Thu, 06 Sep 2018 06:27:41 GMT /slideshow/canning-of-fruits-vegetables/113156192 AartiNimesh@slideshare.net(AartiNimesh) Canning of fruits & vegetables AartiNimesh Introduction Principle of canning Foods that are canned Canning processing Spoilage of canned products Containers for packing of canned products Equipments used in canning process <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/canningoffruitsveg-180906062741-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Introduction Principle of canning Foods that are canned Canning processing Spoilage of canned products Containers for packing of canned products Equipments used in canning process
Canning of fruits & vegetables from Aarti Nimesh
]]> 55888 9 https://cdn.slidesharecdn.com/ss_thumbnails/canningoffruitsveg-180906062741-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Flavor encapsulation (1) /AartiNimesh/flavor-encapsulation-1 flavorencapsulation1-140208115625-phpapp02
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]]> Sat, 08 Feb 2014 11:56:25 GMT /AartiNimesh/flavor-encapsulation-1 AartiNimesh@slideshare.net(AartiNimesh) Flavor encapsulation (1) AartiNimesh <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/flavorencapsulation1-140208115625-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Flavor encapsulation (1) from Aarti Nimesh
]]> 6833 4 https://cdn.slidesharecdn.com/ss_thumbnails/flavorencapsulation1-140208115625-phpapp02-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 High Pressure Processing (HPP) /slideshow/hpp-30980270/30980270 hpp-140208115041-phpapp02
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]]> Sat, 08 Feb 2014 11:50:41 GMT /slideshow/hpp-30980270/30980270 AartiNimesh@slideshare.net(AartiNimesh) High Pressure Processing (HPP) AartiNimesh <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/hpp-140208115041-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
High Pressure Processing (HPP) from Aarti Nimesh
]]> 9998 7 https://cdn.slidesharecdn.com/ss_thumbnails/hpp-140208115041-phpapp02-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Freeze drying /slideshow/freeze-drying-30980094/30980094 freezedrying-140208114139-phpapp01
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]]> Sat, 08 Feb 2014 11:41:39 GMT /slideshow/freeze-drying-30980094/30980094 AartiNimesh@slideshare.net(AartiNimesh) Freeze drying AartiNimesh <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/freezedrying-140208114139-phpapp01-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Freeze drying from Aarti Nimesh
]]> 14522 8 https://cdn.slidesharecdn.com/ss_thumbnails/freezedrying-140208114139-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 https://public.slidesharecdn.com/v2/images/profile-picture.png https://cdn.slidesharecdn.com/ss_thumbnails/flavouringagentsflavourenhancers-250507060107-d7bd2af7-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/flavouring-agents-flavour-enhancers-pdf/278822412 Flavouring agents &amp; Fl... https://cdn.slidesharecdn.com/ss_thumbnails/fssai-250503070309-4ee0adbe-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/fssai-act-and-its-food-safety-initiatives/278677828 FSSAI Act and its Food... https://cdn.slidesharecdn.com/ss_thumbnails/valueadditionofunderutilizedcrops2-201203054449-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/value-addition-of-underutilized-crops/239711848 Value Addition of Unde...