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Technology of Spices and Seasoning of Spices with Formulae

EIRI Team — Sat, 13 Sep 2014 12:00:14 +0000

The book Technology of Spices and Seasoning of Spices with Formulae covers Peppermint Oil, Coriander (Dhania), Vanilla, Cinnamon and Cassia, Ajowan, Saffron (Kesar) , Dill (Satapushpi), Aniseed (Saunf), Asafoetida (Heeng), Garcinia (Kokum),Nutmeg and Mace (Jayaphala), Black Cumin (Nigella sativa) (Kala Jeera), Poppyseeds (Khus Khus), Celery (Ajamoda), Sesame Oil ,Curry Leaf, Bay Leaf (Bay Patti), Seasoning of Spices (Formulae), Masala Formulae for Various Cuisines,Kurkure Type Snacks, Co-extruded Snacks Formulations, Potato Chips Spices and other Spice Formulae. Seasoning Spices Formulations (Pasta, Kurkure, Tomato, Pudina, Tango Tomato, etc). Formulae and Process of Manufacture of Other Spieces, Formulations of Curry Powders, Some other formulations of Masalas (Spices).

PEPPERMINT OIL

Standards
Extraction of peppermint oil
Chemical constituents
Evaluation
Spectroscopic study of Mentha oils
Quantitative determination of Pulegone by Gas Liquid Chromatography
Uses
Hot flushes in women
Irritable Bowel Syndrowm
Antimicrobial and antiplasmid activities
Postoperative Nausea
Against herpes simplex virus
Larvicidal and mosquito repellent action
Treatment of Nervous Disorders and Mental Fatigue
Indigestion
Other Uses
Aidehydes and sesquiterpenes also play a role
Genotoxicity
Side effects
Vascular permeability
Contraindications
Precautions

CORIANDER (DHANIA)

Common Indian names
Composition and uses
The essential and fatty oils of the fruits
Medical uses
Antioxidant Activity
Antidiabetic Activity
Anti-microbial Activity
Anti Mutagenic Activity
Anthelmintic Activity
Sedative Hypnotic Activity
Anticonvulsant activity
diuretric
Cholesterol lowering Activity
Protective role against Lead Toxicity
Antifungal activity and potential synergism with Amphotericin B
Aroma characterization of Coriander
Antifeedant Activity
Anti Cancer
Anti Anxiety Activity
Hepatoprotective Activity
Anti Protoxoal Activity
Gastric Mucosal Protective Activity
Post Coital Antifertility Activity
Heavy Metal Detoxification
Use of the fruits as a spice
Use of the green herb as a spice and vegetable
Use of the essential oil of the fruits
Use of the fatty oil of the fruits
Supercritical CO2 Extraction of Essential Oil from Corander Fruits
Experimental
Results and discussions
Conclusions

VANILLA

Growing Vanilla
Processing Vanilla
Vanilla Industry
Chemistry
Volatiles
Medicinal properties
Antimicrobial property
Antioxidant property
Antigenotoxic effect

CINNAMON AND CASSIA

Botany and uses
Method of cultivation of cinnamon
Climatic Requirements
Soil Requirements
Propagation
Raising of Seedlings
Cultivation of Cinnamon Trees
Fertilizer Schedule
Irrigation
Coppicing
Harvesting
Post harvest management
Peeling of the inner bark
Drying the Peels
Grading of Cinnamon Rolls
Preparation
Chemistry
Medicinal and Pharmacological uses
Cinnamon
Antioxidant activity
Anti inflammatory activity
Antidiabetic activity
Antipyretic and analgesic effects
Immunological effects
Antibacterial activity
Antimicrobial activities
Insecticiidal activity
Nematicidal activity
Cassia
Anti-ulcerogenic activity
Pesticidal activity
C.tamala
Antifungal activity
Antidermatophytic activity

AJOWAN

Botany and Uses
Botany
Chemistry
Mineral nutrition and oil composition
Medicinal and Pharmacological Properties
Antibacterial activity
Antioxidant activity
Phytomedicine

SAFFRON (KESAR)

Etymology
Species
Description
Cultivation
Spice
Chemistry
Grades
Varieties
Trade and use
Analysis of volatile components in saffron
Experimental Chemicals and materials
Extraction procedure
GCMS analysis
Statistical treatment of essential oil
Results and Discussion
Comparison of extraction solvent
Growing of Saffron
Soil and location
Soil preparation
Setting out the saffron bed
Precautions
Precautions against predators
Avoiding diseases

DILL (SATAPUSHPI)

Cultivation
Properties
Medicianl use
Dosage
Remedies
Aromatheraphy
Blends
Flower Essence
Ritual Use
Cosmetic Uses
Other uses
Toxicity
Culinary Uses

ANISEED (SAUNF)

Botany and Uses
General Composition
Chemistry
Volatiles
Non volatiles
Phenolic acids
Flavonoids
Medicinal and Pharmacological Properties
Antispasmodic
Anti Inflammatory
Anti Ulcer effect
Antifungal activity
Insecticidal activity
Antibacterial activity

ASAFOETIDA (HEENG)

Different names and etymology of the condiment
Different Names
Distribution
Ferula narthex
Ferula galbaniflua (Galbanum)
Various methods of extraction Asafoetida from Ferula sp. in different countries
Cultivation
Chemical composition
Essential oil
Chemistry and Phamacology
Pharmacological chemical and anti bacterial properties
Test for Asafoetida
Genuine Asafoetida in India
Discussion and Conclusion

GARCINIA (KOKUM)

Traditional processing of the fruit
Uses
Chemistry
Volatiles
Non-volatiles
Hydroxycitric acid ((-)-HCA)
Regulation of fatty acid synthesis through (-)-HCA
Xanthone
Medicinal and Pharmacological Uses
Antioxidant
Anti-inflammatory agent
Analgesic
Astringent
Hepatotic tonic
Cancer suppressant
Anti-HIV agent
Antibacterial agent
Antiobesity factor
Vetennary medicine
Other medicinal uses
Conclusion

NUTMEG AND MACE (JAYAPHALA)

Chemistry
Fixed Oil
Mace oil
Leaf oil
Flower oil
Pericarp oil
Non-volatiles
Lignans
Medicinal and Pharmacological
Uses
Antimicrobial activity
Insecticidal activity
Hypolipidaemic effect
Antioxidant activity
Antiamoebic activity
Nematicidal activity
Antibacterial activity
Anticancer activity
Antifungal activity
Anticariogenic activity
Antimicrobial activity
Neurotoxicity

BLACK CUMIN (NIGELLA SATIVA) (KALA jEERA)

Common names
Characteristics
The Health Benefits of Black Seed (Nigella sativa)
For Cough and Asthma
Cystic fibrosis
Diabetes
Diarrhea
Dry Cough
Eye diseqase & imparied vision
Facial paralysis & tetanus
Flu & nasal congestion
Gall stones & kidney stones
Remember
Asthma, Bronchial & Respiratory problems
Backache & other kinds of rheumatism
Beard growth
Breast feeding (increase the flow of breast milk)
Common cold symptoms and nasal congestion
For Hypertension
For Heart complaints & Constriction of Veins
Inflammation of the Nose and throat
For Headache and Ear ache
For Loss of Hair & premature Graying
For Eye infection, Pain and Weak sight
For Backache and Rheumatic pain
For Vomiting
For toothache

POPPYSEEDS (KHUS KHUS)

Indian Names
Nutural history
Use in food and cooking
Intact seeds
Paste
Use by cuisine
European cuisine
Jewish cuisine
Indian cuisine
Medicinal uses of Opium (Poppy Seeds)
About Opium or Poppy Seeds
Common and Botanical Names
Primary Medicinal Uses
Nerve Disorders
Diarrhea
Sleeplessness
Effective Coolant
Good Cholesterol levels
Body Resistance
Kidney Stones
Rich Source of Nutrients
Pain Reliever
Additional Uses
Poppy Seed Oil
Cooking
Asthma
Black circles
Itching
Omamental Plant
Drugs
Precautions
False poitive drug tests
International Travellers

CELERY (AJAMODA)

Etymology
Taxonomy
Cultivation
Harvesting and storage
Uses
Medicine
Nutrition
Celery, raw
Allergies
Chemistry
Volatiles
Non-volatiles
Medicinal and Pharmacological Uses
Treatment for rheumatism
Treatment for urinary disorders
Digestive remedy
Cure for nervous disorders
Antimicrobial activity
Other medicinal uses
Cultural depictions

SEASAME OIL

Composition
Sesame oil Specifications
Manufacture of sesame oil
Manufacturing process
Varieties
Uses
Cooking
Traditional uses in India
Industrial uses
Alternative medicine
Vitamins and minerals
Blood pressure
Oil pulling
General claims
Adverse effects
Dehulled and Roasted Seasame Oil Processing Unit
Raw Material Availability
Market Opoortunities
Project description
Applications
Capacity of the Project
Manufacturing process
Seasame Processing for Dehulled Seasame seed & Oil
Plant and Machinery

CURRYLEAF

Botany
Composition
Chemistry
Volatile oils
Carbazole alkaloids
Lipids
Medicinal and Pharmacological Uses
Antioxidant
Antimicrobial
Anti inflammatory
Antidiabetic
Pesticidal properties
Other uses
Industrial uses
Plant growth inhibitors
Effect on female sex hormones

BAY LEAF (BAY PATTI)

Botany
Chemistry
Extraction of volatiles
Constituents of essential oil
Seasonal variation
Medicinal and Pharmacological Uses
Antimicrobial activity
Inhibitors of nitric oxide
Inhibitors of nitric oxide production
Antifungal activity
Anticonvulsant
Insecticidal

SEASONING OF SPICES (FORMULAE)

The technology of flavours
New flavour technologies
Modern Flavour Treatment Techniques
Drying
Partial drying at low pressure by steam and lyophilisation
Partial drying at low pressure by steam
Lyophilisation
Grinding (Conching)
Conching of nuts and seeds
Concentration
Cold concentrate
Confit
Cold confits
Extraction
Historical perspective and complexity
Types of aromatic substances
Types of natural extractions
Essential oils
Oleoresins
CO2 Extracts
Absolutes
Aromas in haute cuisine
Value Addition and New Product Development
Pharmacological aspects
Chemopreventive and anticancerous

MASALA FORMULAE FOR VARIOUS CUISINES

Chaat masala
Fruit chaat masala
Chaat Masala
Rajma Masala
Sambar powder recipe
South Indian Sambar Powder
Directions
Nutritional Facts
Biryani Pulao Masala
Chai Tea Masala
Dessert Masala
Basic Curry Powder
15-Spice Curry Powder
Goan Curry Powder
Gujarati Curry Powder with Coriannder and Cumin
Marathi Curry Powder with Coconut and Seasame Seeds
Kashmiri Curry Powder with Fennel Seeds and Ginger
Kashmiri Ratia Masala
Home made Channa Masala Powder
Chicken/Meat Masala Powder
Meat Masala (South Indian Garam Masala)
Meat Masala with Cumin and peanuts

KURKURE TYPE SNACKS

Ingredient
Flavoured Kurkure
Ingredient
Corn and tortilla chips popcorn and crackers
Cheese seasonings for extruded snacks
Procedure

CO-EXTRUDED SNACKS FORMULATIONS

Savory Snack
Ingredient
Filling
Sweet Snack
Ingredient
Filling

POTAO CHIPS SPICES AND OTHER SPICE FORMULAE

Dehydrated Potato chips
Pickle Flavoured Uncle Chips
Pudina Flavoured Kashmiri Garam Masala
Punjabi garam masala
Kashmiri Garam Masala
Method
Tomato Flavoured Garam Masala Powder
Ingredients
Method

SEASONING SPICES FORMULATION

(Pasta, Kurkure, Tomato, Pundina, Tango Tomato, etc)

Formulations of Spices (Masala
Formulation of Pasta Masala
formulation of Pundina Masala
Formulation of Tomato Masala
Formulation of Tongy Tomato Masala
Formulatin of Kurkure Magic Masala
Manufacturing process of spices (masala)
Process flow diagram for spice (masala)

FORMULAE AND PROCESS OF MANUFACTURE OF OTHER SPICES

Kachhi biryani
south Indian Curri
Fish Masala
Fish Kabab Masala
Fish Pulav Masala
Potato Meat Puri Masala
Masala for Rice of Fish
Disintegrating and powdering
Pickle masala (mango)
Some more formula for curi powder
Jaljira

FORMULATIONS OF CURRY POWDERS

Curry powders
Madras Curry Powder
Sambar Powder
Garam Masala

SOME OTHER FORMULATIONS OF MASALAS (SPICES)

Chat Masala
Jal Jira
Sambhar
Meat Masala
Tandoori Chicken Powder
Punjabi Chola Ka Masala
Cutiry Powder
Garam Masala
Tandai Masala
Pickle Masala (Mango)

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Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste

EIRI Team — Fri, 12 Sep 2014 12:35:08 +0000

The book covers Introduction, Onion Cultivation, Onion Dehydration, Process of Onion Dehydration, Effect of Process Parameters of Osmotic Dehydration of Summer Onion, Onion Flakes, Homemade Onion Flakes, Gamma Irradiation Improved the Quality of Onion Flakes, Onion Powder Technology, Uses for Onion Powder, Onion Seed Production Techniques, Process of Producing Large Dehydrated Onion Pieces, Process for Controlling the Pinking of Onions, Drying Technologies, Infrared Drying of Onion, Microwave Drying of Onion Slices, Process Optimisation of Vacuum Drying of Onion Slices, Process of Vacuum Treating Onions, Apparatus for Peeling Skins Off the bulbs of Onions, Magnetic Driven Onion Peeler, Flavoring Material Prepared from Onions, Pyruvate Enriched Onion Extract, Onion Extract for Treating Damaged Skin Tissue, Onions with High Storage Ability, Packaging of Onion Products, Onion Waste treatment, Plant Economics of Onion and Garlic Powder with Grape Dehydration (Raisins), Plant Economics of Onion Dehydration, Plant Economics of Onion, Garlics and Ginger Dehydration Plant, Plant Economic of Potato and Onion Flakes.

INTRODUCTION

Uses
Green Onion as Alternative Medicine
Topical Application of Green Onion for Sore Throat
For Swoilen Feet
Side Effects of Onion
Dosage
Toxicology
Health Benefits of Onion
Respiratory Disease
Tooth Disorders
Anemia
Heart Disease
Sexual Debility
Skin Disorders
Cholera
Urinary System Disorders
Bleeding Piles
Onion powder
Historical Uses
Medicinal properties and health effects
Raw Onions
Health & Nutrition Benefits of Eating Onions
Spanish Onions
Eye irritation
Propagation
Varieties
European Onions
Storage
Production trends
Showing Major Onion Producing Countries of the World Country

ONION CULTIVATION

Introduction
Cultivares
Types of onion cultivars (open pollinated cultivars are underlined)
Soils and climate
Planting systems
Sowing
Nutrient management
Water management
Weed control
Disease control
Purple blotch
Stemphylium leaf blight
Anthracnose
Downy mildew
Botrytis leaf blight
Bulb rots
Insect pest control
Harvesting
Curing
Storing
Marketing

ONION DEHYDRATION

Composition of onion
Proximate composition and energy values of raw and dehydrated onion
Medicinal value of onion
Dehydrated onion
Onion varieties suitable for dehydration
Dehydration practices for onion
Solar drying
Reported varietal studies for onion dehydration
Convective air drying
Chemical composition of onion, fresh and dried under various temperatures
Fluidized bed drying
Microwave and freeze drying
Infra red drying
Vacuum drying
Freeze drying
Osmotic dehydration

PROCESS OF ONION DEHYDRATION

Processing Steps
Ingle line onion dehydrator
Power production and energy requirements
The details of each stage of a typical process
Geothermal Applications
Onion Dehydration

EFFECT OF PROCESS PARAMETERS OF OSMOTIC DEHYDRATION OF SUMMER ONION

Materials and Methods
Experimental procedure for osmotic dehydration
Measurement of total soluble solids
Osmosis of onion slices
Osmotic dehydration characteristics
Results and Discussion
Change in water loss of onion slice (7mm) with time in different sucrose solution
Change in water loss of onion slice (7mm) with time in different salt solution
Change in water loss of onion slices (7mm) within 24 hours time in different sucrose salt solution
Change in solid gain of onion slices (7mm) within 24 hours time in different sucrose salt solution
Influence of temperature on osmotic dehydration behavior
Effect of immersion time and osmotic solution concentration (60 brix salt) on behavior of summer onion slices at different temperature
Effect of immersion time and osmotic solution concentration (25’brix salt) on behavior of summer onion slices at different temperature
Effect of immersion time and osmotic concentration (55:15 brix sucrose salt) on behavior of summer onion slices at different temperature
Conclusions

ONION FLAKES

Reduced Cooking Procedure
Mash Formation
Emulsifier if desired, emulsifier can optionally be added to the mash as a processing aid
Other Optional Ingredients
Drying the Mash to Form Dehydrated Onion Products
Fabricated Chip Preparation
Dough Formulation
Optional Ingredients
Dough Preparation
Sheet
Frying
Fabricated Chip Characteristics
Vlatile Organic Flavor Compounds
Crispiness
Fabricated Chip Stability
Fabricated Chip Integrity
Soluble Amyopection (Ap)
Analytical Methods
Fat Content
Digestible Fat Content
Non digestible Fat Content
Moisture Content
Volatile Flavour Compounds
Firmness (Consistency) of Potato Mash by Back Extrusion Method
Flake Color
Hunter Color Determination
Objective
Soluble Amylose and Soluble Amylopectin
Initial Hardness and Fabricated Chip Integrity
Scope
Water Activity (Aw)
Fabricated Chip Thickness
Water Absorption Index (WAI)
Particle Size Distribution Test
Sheet Strength Test
Rheological Properties Using The Rapid Visco Analyzer (RVA)

HOMEMADE ONION FLAKES

Ingredients
Onions
Directions: (basically the same as the garlic powder)

GAMMA IRRADIATION IMPROVED THE QUALITY OF ONION FLAKES

Materials and methods
Irradiation and Storage
Microbiological Analysis
Determinations of Water Activity, Water Content and Optical Index
Pungency
Statistical Analysis
Results and discussion
Microbial load of packaged onion flakes at retail
Effect of gamms irradiation on microbial load of imported onion flakes
Irradiation doses and water content (WC) of onion flakes
Irradiation doses and water activity (aw) of onion flakes
Irradiation doses and optical index of onion flakes
Pyruvic acid content in onion flakes as a function of irradiation dose

ONION POWDER TECHNOLOGY

Key Machines for our vacuum Dried Onion
Powder Making Production line
Stainless Steel Chain Hoister
Onion Washing Machine
Onin Picking Up Belt
Onion Peeling Machine
Working Principle
Onion Slicing Machine
Onion Original Smell Protetion Tank
Vacuum Freezing Drying Machine
Basic Structure
Technical Parameter
Drying Onion Grinding Machine (Capacity 80-160 Mesh)
Dry Onion Powder Vacuum Packing Machine
Onion Powder
Sterilization Machine

USES FOR ONION POWDER

Meat Rubs
Bloody Marry Drinks
Spice Mixes
Dressings

ONION SEED PRODUCTION TECHNIQUES

Environmental requirements for onion seed production
Cultivars
Temperature
Rainfall
Soils
Pollination
Methods of onion seed production
Bulb to seed method of onion seed production
Mother bulb production
Inappropriate broad leaved and appropriate dry grass for covering seed beds
Grass cover removed after emergence on raised beds
Preconditions and transpianting of seedlings
Seedling stage
Good qualities, disease free seedlings on raised beds and ready for transplant
Bed irrigation
Trimming
Furrow/irrigated beds before uprooting and lightly trimmed seedlings
Ridges preparation and field pre irrigation before transplanting
Field pre irrigation
Transplanting/spacing
Bombay red and Adama red
Fertilization
Crop Management After Transplanting
Irrigation
Weeding/Cultivation
Protection
Disease free and quality onion bulb productions
Mother Bulb Harvesting, Selection and Storage
Maturity
Bulb harvesting and curing
Cutting necks from bulb after curing
Appropriate cutting height of neck from bulb
Bulb selection and large bulb rejected
Bulbs rejected split, and whitish bulbs
Bulb selection
Bulb storage
True Seed Production
Quality and true to type bulbs selected and stored under good storage condition
Bulb planting time
Isolation
Land preparation
Planting/spacing
Fertilizer
Irrigation
Weeding
Pest control in onion
Pollination
Harvesting
Symptom of Purple blotch (Altermaria pom) on onion
Symptom of bulb rot (Sclerotium cepivorum) on onion
Quality onion seed production field, protected from diseases and insects
Onion thrips (Thrips tabaci and its damage symptom on onion leaves
Early damage symptom of downy mildew (Peronospors destructor) on onion
Flowering onion pollinated by honey bees during the noon time
Drying umbels
Seed extraction
A mature umbel ready for harvest
Drying of the seed umbels under shade
Seed drying
Mowing and winnowing of umbels
Soaking of seed with clean water
Seed Storage
Seed quality inspection and timings
Separating clean seeds from light seeds and chaffs
Seed stored in a sack
Seed standard for onion seed production (FAO quality declared seed standards)

PROCESS OF PRODUCING LARGE DEHYDRATED ONION PIECES

Vertical axial section of a raw, unpeeled onion as received from the grower
An onion heart that has been peeled, rooted, and topped, as for conventional slicing and, in expanded view, rings for French frying cut therefrom
A peeled onion and, in expanded view, random quarters cut therefrom and typical shells or pieces of onion layer formed from a quarter and
An enlarged scale, a single shell and the epidermis and flesh portions thereof

PROCESS FOR CONTROLLING THE PINKING OF ONIONS

Elevation view of a three stage onion dryer illustrating an apparatus for spraying the onion pieces with a basic solution before entering the dryer
Portion of the first stage of a dryer

DRYING TECHNOLOGIES

The onion model for Drying Technology
Onion model for drying technology
Dryer
Pinch analysis
Heat and mass transfer approach in pinch technique for drying
Production of animal feed before and after modifications according to results of pinch analysis

INFRARED DRYING OF ONION

MICROWAVE DRYING OF ONION SLICES

Material and Methods
Materials
Measurement of initial Moisture Content
Microwave Drying Characteristics Water loss
Mass reduction
Microwave drying of onion
Moisture Diffusivity
Quality evaluation
Colour measurement
Water activity
Rehydration ratio
Specific energy consumption
Results and Discussion
Microwave drying of onion slices
Moisture Diffusivity of onion slices
Effective moisture diffusivity of onion slices during microwave drying
Effect of process parameter on quality
Lightness of microwave dried onion slices
Water activity
Rehydrational characteristics of microwave dried onion slices
Water activity (aw) of microwave dried onion slices
Specific Energy Consumption
Specific energy consumption of Osmo microwave and microwave dried onion slices at different power levels
Conclusion
Notations Used

PROCESS OPTIMISATION OF VACUUM DRYING OF ONION SLICES

Material and Methods
Sample preperation
Experimental design and statistical analysis
Experimental design for vacuum drying of onion slice
Final moisture content
Colour in terms of nonenzymatic browning
Flavour in terms of thiosulphinate content
Rehydration ratio
Results and discussion
Experimental combination for vacuum drying of onion slices for factorial design
Anova for the model selected and the responses
Regression coefficients of the second order polynomials relating the responses with variables
Final moisture content
Colour development
Flavour content
Contour plots of moisture content for untreated dried onion slices
Rehydration ratio(RR)
Contour plots of colour change for untreated treated dried onion slices
Optimisation
Contour plots of flavour content for untreated treated dried onion slices
Conclusions
Contour plots of rehydration ratio for untreated treated dried onion slices

PROCESS OF VACUUM TREATING ONIONS

APPARATUS FOR PEELING SKINS OFF THE BULBS OF ONIONS

Pnion peeling apparatus for practicing the method
Embodiment of a freating chamber in which slitting and air blowing processes are done
Plan view of an embodiment of a slitter
Elevation of an air blowing device
Enlarged perspective view of the slitter line showing the detailed structure

MAGNETIC DRIVEN ONION PEELER

Product description
Characteristics in short
Economic impact
Innovation
Technology
Quality
Productivity
Sustainability
Capacity
Product requirements
Technical Data
Motor power needed total
Drive of cup chain and peeling wheel
Centrifugal ventilator
Voltage motors (standard)
Volume of air
Weight

FLAVORING MATERIAL PREPARED FROM ONIONS

Examples

PYRUVATE ENRICHED ONION EXTRACT

Schematic representation of one embodiment
Preparation of the Extract
Characterization of the Extract
Antioxidant Activity
Inhibition (%) of AbTS Radical Generation
Total reducing power
ORAC in terms of B Carotene retention
Bioactivity and Toxicity in Mice Hepatocytes
Cell assay data

ONION EXTRACT FOR TREATING DAMAGED SKIN TISSUE

Onion Extract
Fat (Oil) Phase
Emulsifiers
W/O Emulsifiers
O/W Emulsifiers
Additives
Additional Active Ingredients
Customary Additives
Medicinal Application Observations with Patients with a Very Wide Variety of Scars
Medicinal Application Observation for the Prevention and Treatment of Stretch Marks

ONIONS WITH HIGH STORAGE ABILITY

Plant Development
Plant Having Low Pungency and High SSC
Storage decay

PACKAGING OF ONION PRODUCTS

Onion Bags
Rigid Packages
Onion Pre-packs
Bulk Storage
Storage at Low Temperature
Recommended refrigerated storage conditions for onion bulb
Recommended refrigerated storage conditions for Spring (green) onion
Onion Storage at High-temperature
Direct Harvest Storage
Environmental regimes used during direct harvest storage system
CA Storage of Onions
Recommended controlled atmosphere composition for storage of onion bulbs
Recommended controlled atmosphere composition for storage of Spring (green) onions

ONION WASTE TREATMENT

Materials and methods
Feedstock
Seed Inoculum
Table 26.1 Onon Wastes Characterization
Table 28.2 Inoculum characterization
Methods
Experimental Studies
Results and discussion
Conclusions

PLANT ECONOMICS OF ONION AND GARLIC POWDER WITH GRAPE DEHYDRATION (RAISINS)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF ONION DEHYDRATION

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF ONION, GARLICS AND GINGER DEHYDRATION PLANT

Plant & Machinery
For Onion Powder
for Garlic Powder
for Ginger Powder
Fixed Capital
Raw Materials
for Onion Powder
for Garlic Powder
for Ginger Powder
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF POTATO AND ONION FLAKES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

The post Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste appeared first on EIRI - eBooks and Project Reports.

Start Your Own Coffee and Coffee Processing (HandBook)

EIRI Team — Tue, 25 Mar 2014 08:18:42 +0000

The book Start Your Own Coffee and Coffee Processing covers Coffee, Coffee processing, Coffee Roasting, Grinding and Packing, Processing of Coffee , Pollution Control in Coffee Processing, Freeze Drying Coffee Manufacturing unit (Processing) & Packaging in Glass Jars, Coffee Plantation, Instant Tea and Coffee (Premixed with Sugar and Milk), Tea & Coffee processing and Packaging, Instant Coffee, Coffee Roasting of Green Coffee beans.

COFFEE

Introduction
Climate
Soil
Varieties
Old chiks
Coorgs
Kents
Robusta
Nursery Raising and Planting
Seed and sowing
Collection and preparation of seed
Site
Seed bed
Sowing
Basket nursery
After care of seedlings
Planning and preparation of land
Contour planting
Formation of terraces
Spacing
Pits planting inthe field
Planting shade trees
Plantation Management
After care of planting
Soil management
Digging
Soil stirring
Trenching
Mulching
Shade Management
Weed Control
Irrigation
Liming
Fertilizers and Manures
Method of application
Foliar application
Training and pruning
Disease and Pest Control
Diseases
Leaf rust
Control
Black rot or Koleroga
Control
Anthracnose
Radcliffe disease
Control
Stalk rot of berries and leaves
Control
Brown blight
Control
Root rot
Stump rot or brown root rot
Control
Wilt or fussrial root rot
Control
Berry blotch
Control
Pests
White stem borer
Control
Mealy bugs
Control
Hairy caterpillar
Green bug
Control
Short hole borer
Control
Nematodes
Harvesting
Processing
Storage

COFFEE PROCESSING

Product Introduction
Botany
Processing
Harvesting
Preparation of Parchment Coffee
Classification
Pulping
Demucilaging and Washing
Chemical Characteristics of Fermentation
Natural Fermentation
Treatment with Alkali
Enzymatic Removal of Mucilage
Attrition Method
Post fermentation Soaking
Speed of Processing
Preparation of Cherry Coffee
Drying
Sun Drying
Machine Drying
Hulling
Polishing, Grading, and Sorting
Polishing
Grading
Sorting
Packing and Storage
Products
Roasted and Ground Coffee
Roasting Equipment
Grinding
Chemical Characteristics of Coffee
Moisture
Nitrogenous Compounds
Chlorogenic Acid
Coffee Oil
Coffee Aroma and Volatile Compounds
Changes During Roasting
Brewing of Coffee
Cup Tasting of Coffee
Acidity and Sourness
Bitterness
Astringency
Staling
Soluble Coffee
Slurry Method
Percolation Method
Wetting
Extraction
Hydrolysis
Extraction Equipment
Drying of Coffee Extract
Spray drying
Freeze Drying of Coffee
Aromatization of Soluble Coffee Powder
Agglomeration Technique
Other Convenience Products
Liquid Coffee
Coffee Brew Concentrate
Additives Used in Coffee
Ready Mix Coffee Beverage
Monsooned Coffee
Coffee Paste
Fortified Coffee Beverages
Coffee Brewing Bag
Decaffeinated Coffee
Decaffeinated Coffee
Decaffeination Using Organic Solvents
Water Decaffeination
Decaffeination Employing Supercritical Carbon Dioxide
Decaffeinated Soluble Coffee
Health Coffees
Carbonated Coffee
Espresso Coffee

COFFEE ROASTING, GRINDING AND PACKING

Production Description and Application
Raw and Auxiliary Materials
Production Process
Machinery and Equipment

PROCESSING OF COFFEE

Preparation of Parchment Coffee
Pulping
Demucilaging & Washing
Natural Fermentation
Treatment with Alkali Enzymatic Removal of Mucilage
Removal of Mucilage by Friction
Drying
Preparation of Cherry Coffee
Curing Works
Instant Coffee Selection of Units for In-depth Studies

POLLUTION CONTROL IN COFFEE PROCESSING

General
Instant Coffee Manufacturing plant
Waste Water treatment practices
Air Pollution and its Control
Waste Water Treatment Method
Waste Water Treatment Methods Used in other Countries
Pollution Issues and its Control in Coffee Curing works
Suggested Method of Treatment of Waste Water
Quality of Raw Waste Water
Treatment objectives

FREEZE DRYING COFFEE MANUFACTURING UNIT (PROCESSING) & PACKAGING IN GLASS JARS

Introduction
Freeze Drying Coffee
Coffee Growing and processing
Manufacturing Process of Freeze Drying Coffee Processing and Packaging
Plant Economics of Freeze drying Coffee Manufacturing Unit (Processing) & Packaging in Glass Bottles
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

COFFEE PLANTATION

Introduction
Climate
Soil
Varieties
Nursery Raising and Planting
Collection and Preparation of Seed
Site
Seed bed
Sowing
Basket Nursery
After care of Seedlings
Planning and Preparation of Land
Contour Planting
Formation of Terraces
Spacing
Pits Planting in the Field
Planting Shade Trees
Plant Economics of Coffee Plantation
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Annum
Total Capital Investment
Turn Over/Annum

INSTANT TEA AND COFFEE (PREMIXED WITH SUGAR AND MILK)

Introduction
Coffee
Introduction
Technique of Instant Tea Extraction
Plant Economics of Instant Tea and Coffee (Premixed with Sugar and Milk)
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

TEA & COFFEE PROCESSING AND PACKAGING

Introduction
Tea Growing and Processing
Manufacturing Process
Tea procurement
Blending
heaging
Packing
Coffee Processing and Packaging
Processing of Manufacturing
Plant Economics of Tea and Coffee processing & Packaging
Plant & Machinery
Fixed Capital
Raw Materials
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

INSTANT COFFEE

Instant Coffee Manufacture
Blends
Roasting
Grinding
Exraction
Drying
Plant Economics of Instant Coffee
Plant & Machinery
Fixed Capital
Raw Materials
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

COFFEE ROASTING OF GREEN COFFEE BEANS

Coffee Growing and processing
Manufacturing Process of Coffee Roasting
Plant Economics of Coffee Roasting of Green Coffee Beans
Plant & Machinery
Fixed Capital
Raw Materials
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

The post Start Your Own Coffee and Coffee Processing (HandBook) appeared first on EIRI - eBooks and Project Reports.

Hand Book of TREE FARMING (Plantation, Management, Processing, Preservation, Project Profiles)

EIRI Team — Mon, 24 Feb 2014 06:50:42 +0000

HAND BOOK OF TREE FARMING

PLANTING AND MANAGEMENT OF TREES

Introduction
Where to Plant
What to Plant
Planning for Plantation
Planting material
Estimation of Seeds/Seedlings
When to Plant
Types of Plantation
Preparation of Planting Area
Spacing of Trees
Marking and Digging of Pits
Timing of Digging Pits
Transport of Saplings
Planting of Seedlings
Post planting Care
Care during Pruning and Harvesting
Common Damaging Agents

APPLE

Botanical name
Family
Origin Place
Climate
Soil
Propagation
Pollination and fruit set
Cultivars
Planting
Care at planting
Manure and fertilizers
Interculture and Intercropping
Irrigation
Mulching Training and Pruning
Fruit thinning
Fruit retention
Harvesting
Yield
Post harvest handling and storage
Insects Pests
Diseases

AONLA

Introduction
Soil
Climate
Varieties
Propagation
Planting
Fertilizer Application
Irrigation
Training and Pruning
Intercropping
Orchard Soil Management
Flowering and Fruiting
Pests, Diseases and Physiological Disorders
Harvesting and Yields
Uses and Composition
Marketing and Storage
Economics of Cultivation

BANANA CULTIVATION

IntroductionClimate
Soil
Varieties
Propagation
Fertilizer Application
Irrigation
Desuckering
Weed Control
Cultural Practices
Crop Rotation
Intrercropping
Disease Control
Pest Control
Flowering and fruiting
Harvesting and Yield
Marketing and Storage
Artificial Ripening
Uses and Composition

BAMBOO

Introduction
Distribution
Biodiversity and Genetic
Resources
Genetic Improvement
Selection
Selection of seedlings
Selection of somatic mufants
Conservation
Cultivation
Soil
Preparation for plantation
Fertilizers
Regeneration
Propagation
Collection and storage of seed
Direct sowing
Nursery technique
Planting separated rhizomes
Culm-cutting
Offsets
Layering
Marcotting
Micropropagation
Macroproliferation
Silviculture and Management
Diseases and Pests
Diseases and their control
Microflora of seed
Nursery diseases
Leaf diseases
Witches broom
Bamboo blight
Decay in bamboo
Pests and their control
Seed insects
Defoliators
Soap suckers
Seed bugs
Culm and shoot borers
Borers of felied bamboos
Termites
Chafer grub
Harvesting
Yield
production
Some important Bamboo
Species and their uses

BABUL

Main Attributes
Morphology
Phenology
Distribution
Distribution
Multiple Uses
Medicinal Uses
Soil Conservation and Agroforestry
Silvicultural Characters
Climate
Soil
Propagation
Nursery Management
Planting
Method of Planting
Silvicultural Pactices
Biomass Production
Plant Protection
Insect Pests
Babul defoliators
Diseases

BAEL (BEL)

Introduction
Occurrence and Distribution
Description
Properties and Uses

COCONUT

Introduction
Climate
Varieties
Planting Material
Selection and Preparation of Nursery
Land Preparations
Spacing
Time of Planting
After care of Young Plantations
Weeding
Gap Filling
Fertilizer Application
Irrigation and Soil Moisture
Conservation
Intercropping
Insect Pests
Diseases
Harvesting
Yield
Storage
Processing

CASUARINA

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Soil Conservation and Agroforestery
Silvilcutural Characters
Climate
Soil
Propagation
Vegetative Propagation
Nursery Management
Planting
Plant Protection
Insect Pests
Diseases
Management

CASHEW

Introduction
Climate
Varities
Planting Material
Selection of Mother Plant
Seed Rate
Selection of Seed Nut
Seed Treatment
Selection of Branches
Nursery
Land Preparation
Planting Distance
Planting Design
Digging of Pits
Planting of Saplings
Manuring
Fertilizers
Application of Manures and Fertilizers
Irrigation
Gap Filling
Interculture
Insect Pests
Diseases
Harvesting
Yield
Storing
Processing
Intercropping

DRUMSTICK

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Medicinal uses
Soil Conservation and Agroforestery
Silvicultural Characters
Climate
Soil
Propagation
Nursery Management
Method of seed sowing
Time of sowing
Seed rate
Raising Plants by Stem Cuttings
Planting
Method of Planting
Time of Planting
Silvicultural Practices
Training and Pruning
Thinning
Harvesting
Plant Protection

EUCALYPTUS

Introduction
Growth Habit
Soil and Climate
Seeds and Storage
Storage
Germination
Vegetative Propagation
Micropropagation
Nursery Raising
Transplaning
Fertilizers
Planting Techniques

GUAVA

Introduction
Climate
Soil
Varieties
Propagation
Fertilizer Application
Irrigation
Training and Pruning
Plant Protection
Problems of Unfavourable
Climatic Conditions
Flowering and Fruiting
Maturity
Harvesting and Yield
Storage and Marketing
Intercropping
Uses and Composition

ISRAELI BABUL

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Soil Conservation and Agrotorestry
Silvicultural Characters
Climate
Soil
Propagation
Planting
Silvicultural Practices

KHEJRI

Main Attributes
Morphology
Phenology
Distribution
Soil Conservation and Agroforestery
Silvicultural Characters
Climate
Soil
Propagation
Nursery Management
Planting
Silvicultural Practices
Plant Protection

KARANJ

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Soil Conservation and Agroforestery
Silvicultural Characters
Climate
Nursery Management
Planting
Silvicultural Practices
Harvesting

LITCHI

Introduction
Climate
Soil
Varieties
Propagation
Preparation to Land
Planting
Fertilizer Application
Irrigation
Training and Pruning
Interculture Operation
Intercropping
Mulching
Flowering and Fruit Setting
Plant Protection
Harvesting and Yield
Storage and Marketing
Uses and Composition

MANGO

Introduction
Climate
Soil
Varieties
Propagation
Fertilizer Application
Irrigation
Pruning and Training
Weed Control
Problems of Unvarourable Climatic Conditions
Flowering and Fruiting
Harvesting and Yield
Grading, Storage and Marketing
Intercropping
Uses and Composition

MAHUA

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Soil Conservation and Agroforestery
Silvicultural Characters
Climate
Soil
Propagation
Nursery Management
Planting
Silvicultural Practices
Harvesting
Plant Protection

MULBERRY

Main attributes
Morphology
Phenology
Distribution
Multiple Uses
Soil Conservation and Agroforestery
Silvicultural Characters
Climate
Soil
Propagation
Nursery Management
Raising by Vegetative Methods
Planting
Silvicultural Practices
Manure and Fertilisers
Harvesting and Yield
Post Harvesting Handling and Storage
Diseases

NEEM

Botanical Characteristics
Home to the tree
Cultivation
Seeds
Nursery technique
Vegetative propagation
Plant multiplication through tissue culture
Mulching
Weeds and their control
Pests and their control
Diseases and their control
Management of trees
Growth of trees
Harvesting and Yield
Collection of fruits
Storage of Fruits
Deputping of fruits
Drying and storing of seeds
Decortication
Bark and leaves

POPLAR TREE

Introduction
Distribution
Morphology
Species
Soil and Climate
Growth Characteristics
Natural Regeneration
Plantation Technology
Pests and Diseases
Poplar in Agroforestery
Uses
Rotation

ROSEWOOD

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Soil conservation and Agroforestery
Silvicultural Characters
Climate
Soil
Propagation
Nursery Management
Planting
Silvicultural Practices

RUBBER

Introduction
Climate
Soil
Botanical Description
Varieties
Propagation
Nursery Raising
Preparation of Planting Material
Planting Techiques
Preparation of Land
Drainage
Silt pits and Edakayyalas
Planting Distance
Pitting and Refilling
Planting
After care of Plantation
Cover Crop
Mulching
Manures and Fertilizers
Natritional Disorder of Rubber Plant
Weed Control
Pre emergent herbicides
Diseases
Control
Harvesting
Processing
By products of Rubber

SHISHAM/SISSOO

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Soil Conservation and Agroforestery
Silvicultural Characters
Climate
Soil
Propagation
Nursery Management
Silviculture Practices
Plant Protection
Termites
Diseases

SUBABUL

Main Attributes
Morphology
Phenology
Good Characteristics of Subabul
Certain Constrains of Subabul
Distribution
Multiple Uses
Silvicultural and Agroforestery
Silvicultural Characters
Climate
Soil
Propagation
Nursery Management
Method of Sowing
Planting
Silvicultural Practices
Harvesting
Plant Protection

SIRIS

SANDAL

TEAK

Introduction
Distribution
Description
Ecological Requirements
Raising Seedlings
Planting into the Field
Wood Qualities
Usages

TAMRIND

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Soil Conservation and Agroforestery
Silvicultural Characters
Climate
Varieties
Nursery Management
Method of Seed Sowing
Planting
Harvesting
Plant Protection Insect pests
Diseases

TAD

Main Attributes
Morphology
Phenology
Distribution
Multiple Uses
Medicinal Uses
Silvicultural Characters
Climate
Soil
Propagation
Silvicultural Practices
Harvesting
Plant Protection Measures
Insect Pests
Diseases

AMLA PLANTATION PROCESSING & PRESERVATION

Introduction
Rated Plant Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

BANANA PLANTATION

Introduction
Rated Plant Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

BANANA POWDER

Introduction
Rated Plant Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

CASHEW NUT SHELL LIQUID AND KERNEL PROCESSING

Introduction
Rated Plant Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

COCONUT PRODUCTS & BYE PRODUCTS PROCESSING COMPLEX (WET FRESH)

Introduction
Rated Plant Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

COST ESTIMATION ON COCONUT PLANTATION

Land & Building
Plant & Machinery
Working Capital

EUCALYPTUS OIL

Introduction
Rated Plant Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

EUCALYPTUS TREE PLANTATION

Introduction
Land & Building
Farm Equipments
Fixed Capital
Raw Material
Total Capital Investment
Receipts in 6 years

FLORICULTURE (CUT FLOWER ROSE) WITH GREEN HOUSE TECHNOLOGY

Introduction
Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

FLORICULTURE GLADIOLUS WITH GREEN HOUSE TECHNOLOGY

Introduction
Plant Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

JATROPHA PLANTATION

Introduction
Plant capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

ROSE OIL

Plant capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

POPLAR PLANTATION

Introduction
Rated Palnt Capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

NEEM OIL FROM SEEDS
Introduction
Plant capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

NEEM PLANTATION, COMMERCIALISATION AND NEEM BASED PRODUCTS PREPARATIONS
Introduction
Plant capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

RUBBER PLANTATION

Introduction
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Profitability Analysis

SUGAR CANE PLANTATION

Introduction
Plant capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

TEAK PLANTATION

Introduction
Plant capacity
Land & Building
Plant & Machinery
Fixed Capital
Raw Material
Total Capital Investment
Turn Over/Annum
Profit Sales Ratio
Rate of Return
Break Even Point

Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical and financial consultancy services.

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The post Hand Book of TREE FARMING (Plantation, Management, Processing, Preservation, Project Profiles) appeared first on EIRI - eBooks and Project Reports.

technology of food chemicals, pigments and food aroma compounds

EIRI Team — Sat, 22 Feb 2014 12:56:00 +0000

TECHNOLOGY OF FOOD CHEMICALS, PIGMENTS & FOOD AROMA COMPOUNDS

FOOD COLOURS

Colouring our foods
Food colours in history
Market trends
Current regulations
Labelling of colours
Labelling of colours in the USA
Review of currently available colourants
Synthetic colours
Nature identical colours
Natural colours
Caramel colours
Recent developments in colours
Formulation
Process
Pigment sources
Additives in additives
Formulations for soft drink/beverage applications
colour formulations using ingredients from genetically modified sources
Organic colours
Colouring foodstuffs
Colouring foodstuffs
Safety assessment
Biotechnology
Future outlook
Future developments in US legislation
Novel pigment sources
Spirulina sp. contains the pigment phycocyanin
Formulation and process
Functional food ingredients
Curcumin
Anthocyanins
Carotenoids
Lycopene
Lutein
Chorophylls
Conclusions

BIOSYNTHESIS OF FOOD CONSTITUENTS: NATURAL PIGMENTS

Xanthones
Flavonoids
Chalcones and flavanones
Quinochalcones
Aurones
Miscellaneous flavonoids
Isochromenes
Curc uminoids
Carotenoids
Carotenes
Carotenes
Xanthophylls
Apocarotenoids
Irodoids
Miscellaneous terpenoids

SYNTHETIC AND INORGANIC PIGMENTS

Inorganic
Titanium dioxide (TiO3)
Carbon black
Ferrous Gluconate
Ultramarines (ultramarine blue)
Calcium carbonate
Iron Oxides and Hydroxides
Calcination of ferrous sulfate (coppears red iron oxide)
Precipitated red iron oxide
Red iron oxide produced from yellow iron oxide
Red iron oxide produced from black iron oxide
Penniman-Zoph or scrap process
Direct precipitation process
Aniline process
Silver, gold, and aluminium
synthetic
General Information
Reactions in the Production of Pigments
Blends of Synthetic Colorants
Color Stability
Dye Presentation
Lakes
Hydrate formation
Laking process
Analytical techniques and the evaluation of color purity

CHANGES OF PIGMENTS IN ANTHOCYANIN PRODUCTS

Anthocyanin pigment composition
Measurement of total anthocyanins by the pH differential method
Indices for polymeric color and browning
Measurement of color by the CIEL’a’b system
Concluding remarks

STABILITY OF PIGMENTS

Materials and methods
Analytical study
Stability studies on temperature
Stability studies on Light
Stability studies on pH
Results and discussion
Stability of anthocyanin from Musa acuminata bract at various parameters
Spectrophotometric measurements of color intensity
The effect of temperature onthe destruction of anthocyanin under light
The effect of temperature on the destruction of anthocyanin under dark
The effect of pH on the stability of anthocyanin
Colours of anthocyanins in freshly made samples at pH 1.1 to 10.5
Colour variation on anthocyanins in the pH range 1.1-10.5 after 1 hour dissolution
Colour variation of anthocyanins in the pH range 1.1-10.5 during storage
Conclusion

VANILLIN:SYNTHETIC FLAVORING FROM SPENT SULFITE LIQUOR

Vanillin Isolation, Preparation
Commercial Vanillin from Lignin
Environmental Concerns

BETANIN (MAIN PIGMENT OF RED BEET)

Materials and methods
Chemicals
Preparation of betanin
Results and Discussion

EXTRACTS OF ANNATTO

Description
Manufacturing
Detailed description
Mechanical Abrasion
Extraction with refined vegetable oil
Extraction with dilute aqueous potassium or sodium hydroxide
Solvent Extraction
Composition of the Food Additive
Pigment Fraction
Oil Soluble Annatto
Water Soluble Annatto
Emulsified Annatto
NonPigment Fraction (Mass Balance Studies)
Possible impurities (including degradation products)
Analytical methods
Thin Layer Chromatography
High Performance Liquid Chromatography
Method of Assy
Functional use
Technological function
Food categories and use levels
Reactions and fate in foods

NATURALLY FLAVOURED FOOD PRODUCTS

VEGETABLE FLAVOUR

Materials
Onion and Garlic Flavour
Sensory Test
Chicken Bouillon
Beef Noodle Seasoning
Sensory Test Garlic Flavour
Sensory Test Onion Flavour

FLAVOUR ENHANCER

Example 1 and Comparative Experiment 1
Fruit Preparation
Example 2 and Comparative Experiment 2 Fruit Yoghurt
Example 3:Cola
Example 4 and Comparative Experiment 3 White Bread

TEA FLAVOURING

Example 1
Example 2

FISH FLAVOUR

Example 1
Extrusion Experiment with Compositions Comprising Docosahexaenoic Acid

PRODUCTION OF FOOD AROMA COMPOUNDS

Plant Cell Cultures
Microbial Cultures
Diacetyl
Lactones
Esters
Pyrazines
Terpenes
Alcohols
Vanillin
Benzaldehyde
Methyl ketone
Enzyme Catalysed Reactions
Lipolytic enzymes
Proteases
Glucosidases
Other enzymes
Solid State Fermentation
Conclusions

YELLOW COLOUR OBTAINED FROM TURMERIC IN FOOD PRODUCTS

Materials and Methods
Development of liquid and crystal colour
Product Development
Consumer acceptability assessment
Selection of families for product development
Assessment of market potential
Results and Discussion
Products prepared with WSLF
Products prepared using FSCP
Consumer acceptability
Information regarding the knowledge of food colours by consumers
Assessment of turmeric colour in food products prepared by the consumers
Organoleptic evaluation of food products prepared by consumers

FLAVOUR OF CHEDDAR CHEESE

Manufacture of Cheddar Cheese
Biochemical reactions during manufacture and ripening of cheddar cheese
Contribution of glycolysis and related reactions to cheddar cheese flavour
Metabolism of lactose and lactic acid
Citrate metabolism in cheddar cheese
Contribution of lipolysis and related reactions to cheddarflavor
Metabolism of fatty acids
Contribution of proteolysis and related reactions to cheddar flavour
Proteolysis of milk proteins in cheddar cheese
Metabolism of amino acids

VOLATILE COMPONENTS IN BASIL (OCIMUM BASILICUM l.) AND THYME LEAVES (THYMUS VULGARIS L.)

Materials and methods
Materials
Chemicals
Isolation of aroma chemicals by steam distillation under reduced pressure
Identification and quantification of aroma chemicals in the extracts from basil and thyme leaves
Instrumental analysis
Results and discussion
Volatile composition
Antioxidant activities of aroma chemicals
Conclusion

DILL AND PARSLEY ESSENTIAL OIL COMPOSITION

Materials and Methods
Results and Discussion
Conclusions

PLANT ECONOMICS OF ANNATTO SEED COLOUR EXTRACTION