dairy-product.blogspot.com

world-foodhistory.com

FOOD HISTORY: The Origin of Blueberries

http://www.world-foodhistory.com/2011/06/origin-of-blueberries.html

Food History is a resource for anybody interested in food history. Articles exploring various issues of food history will be featured regularly. Learning food history means that cultural study which involves multidisciplinary approaches from economics, sociology and demography, and even literature. Friday, June 03, 2011. The Origin of Blueberries. This berry has several names – whortleberry, bilberry, hurtleberry and cousins – saskatoons and huckleberry. Indian have gathered the fruit for centuries an st...

world-foodhistory.com

FOOD HISTORY: History of Falafel

http://www.world-foodhistory.com/2014/03/history-of-falafel.html

Food History is a resource for anybody interested in food history. Articles exploring various issues of food history will be featured regularly. Learning food history means that cultural study which involves multidisciplinary approaches from economics, sociology and demography, and even literature. Monday, March 10, 2014. Falafel is an ancient dish that has been popular in Egypt and now the rest of the Middle East. Beginning in the 1950s, Yemenite immigrants in Israel took up making falafel to earn a liv...

world-foodhistory.com

FOOD HISTORY: History of Appetizers and Hors d’oeuvre

http://www.world-foodhistory.com/2010/04/history-of-appetizers-and-hors-doeuvre.html

Food History is a resource for anybody interested in food history. Articles exploring various issues of food history will be featured regularly. Learning food history means that cultural study which involves multidisciplinary approaches from economics, sociology and demography, and even literature. Wednesday, April 14, 2010. History of Appetizers and Hors d’oeuvre. History of Appetizers and Hors d’oeuvre. Wealthy Frenchmen picked at hors d’oeuvre throughout fancy meals from the late seventeenth thr...

world-foodhistory.com

FOOD HISTORY: History of High Fructose Corn Syrup

http://www.world-foodhistory.com/2011/04/history-of-high-fructose-corn-syrup.html

Food History is a resource for anybody interested in food history. Articles exploring various issues of food history will be featured regularly. Learning food history means that cultural study which involves multidisciplinary approaches from economics, sociology and demography, and even literature. Monday, April 18, 2011. History of High Fructose Corn Syrup. In 1744, German chemist found that the sugar isolated from sugar beets was identical to the sugar from sugar cane. The first corn syrup in the Unite...

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 ...

world-nutritionscience.blogspot.com

NUTRITION SCIENCE: Acetic acid as food preservative

http://world-nutritionscience.blogspot.com/2012/04/acetic-acid-as-food-preservative.html

Nutrition may be defined as the science of nourishing the body properly. Nutrition is both a physical and a behavioral science. It is the science of foods, the nutrients and other substances therein, their action, interaction and balance in relationship to health and disease. Acetic acid as food preservative. Acetic acid us lipid soluble and able to rapidly diffuse through the plasma membrane, a factor that has a dramatic effect on the pH of a cell. Acetic acid as food preservative. Acetic acid us lipid ...

foodvitamin.blogspot.com

VITAMIN: Food sources of vitamin K group

http://foodvitamin.blogspot.com/2015/08/food-sources-of-vitamin-k-group.html

Vitamins are defined as a group of complex organic compounds present in minute amounts in natural foodstuff that are essential to normal metabolism and lack of which in the diet causes deficiency diseases. Vitamins are required in trace amounts (micrograms to milligrams per day) in the diet for health, growth and reproduction. Thursday, August 6, 2015. Food sources of vitamin K group. These include green leafy as the major quantitative source and contribute approximately 60% of total phylloquinone. The f...

foodvitamin.blogspot.com

VITAMIN: Vitamin C: Function and Action

http://foodvitamin.blogspot.com/2008/10/vitamin-c-function-and-action.html

Vitamins are defined as a group of complex organic compounds present in minute amounts in natural foodstuff that are essential to normal metabolism and lack of which in the diet causes deficiency diseases. Vitamins are required in trace amounts (micrograms to milligrams per day) in the diet for health, growth and reproduction. Tuesday, October 21, 2008. Vitamin C: Function and Action. Vitamin C: Function and Action. Vitamin C: Function and Action. Enter your search terms. Casimir Funk: the Father of Vita...