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Kaul, M.
- Bacteriological Study of Cold Served Foods in Food Shops and Restaurants of Chandigarh
Abstract Views :205 |
PDF Views:0
Authors
Lavleen Kaur
1,
M. Kaul
1
Affiliations
1 Department of Microbiology, Government Home Science College, Sector-10 Chandigarh, IN
1 Department of Microbiology, Government Home Science College, Sector-10 Chandigarh, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 5 (2011), Pagination: 208-213Abstract
'We are what we eat' is an old proverb. Food with proper nutritional value, hygienic and appropriate in quality is essential for good and active life. In India, cold served foods such as dhokla, Idli, pav, golgappa, bhalla, sandwich, papri,kulcha and stuffed kulcha are gradually gaining popularity.
- Microbial Load of Common Indian Spices
Abstract Views :184 |
PDF Views:1
Authors
Affiliations
1 Department of Microbiology, College of Home Science, Sector-10, Chandigarh, IN
1 Department of Microbiology, College of Home Science, Sector-10, Chandigarh, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 8 (1990), Pagination: 237-242Abstract
Spices are dried plant products, added to food to impart a specific flavour or aroma. They are heavily contaminated by bacteria, but there is present a wide variation in the bacterial count of a spice. The predominant contaminants of spices include Salmonella, Pseudomonas, Serratia, Klebsiell. Aerobacter, Coliforms, Clostridium and Achromobacter.- Microbial Load of Common 'Chat' Products
Abstract Views :214 |
PDF Views:2
Authors
M. Kaul
1,
G. Aggarwal
1
Affiliations
1 Department of Microbiology, College of Home Science, Sector-10, Chandigarh, IN
1 Department of Microbiology, College of Home Science, Sector-10, Chandigarh, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 25, No 6 (1988), Pagination: 197-199Abstract
The safety and shelf life of any food commodity depends upon the interaction of chemical, physical and microbial factors. With a change of life style, eating out of the home is becoming very common, hence the microbiological quality of foods which are less cooked attain importance from the health point of view. The environment, while cooking and storing, becomes a significant factor in increasing the microbial load.- Effect of Heat and Natural Fermentation on Trypsin Inhibitor and Haemagglutinins of Black Gram: (Phaseolus Mungo)
Abstract Views :196 |
PDF Views:0
Authors
Affiliations
1 Department of Food and Nutrition, Government Home Science College, Chandigarh -160 010, IN
1 Department of Food and Nutrition, Government Home Science College, Chandigarh -160 010, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 24, No 2 (1987), Pagination: 40-44Abstract
More than half of the world's population is concentrated in developing countries where legumes arc important dietary foods and form the major source of dietary protein.
Legumes have limiting amino acids, and have many anti - nutritional and toxic factors associated with them. Some of these substances in legumes are saponins, alkaloids, cyanogeuetie glucosaides. haemagglutinins and trypsin inhibitors.