in 1980 and started its operation in 1981. It has obtained prestigious ISO 9001:2000‚ and being the largest exporter of processed agro products with compliance of HALAL & HACCP to more than 70 countries from Bangladesh. Also a popular company for juice in Bangladesh. PRAN -RFL is currently the most well known household name among the millions of people in Bangladesh and abroad also. Since its inception in 1980‚ PRAN GROUP has grown up stature and became the largest fruit and vegetable processor
Premium Marketing
and thought it was a good idea. Juice knew his mother wasn’t going to let the boys go out that late at night. After ten minutes of Beans and Scoot bugging him about going to ask his mom‚ he finally built up enough courage to go ask her if they could go‚ But as Juice expected‚ his mother said he and his friends couldn’t go just because of the simple fact it was too late and too foggy to go anywhere. Juice went back upstairs where Beans and Scoot waited for him. Juice told them that they aren’t allowed
Premium Thought Property Idea
description of perry making. This document is organised into a number of sections. Firstly‚ the principal stages of the fermentation are described‚ followed by an overview of the perry making process‚ a discussion of the characteristics of the pear juice‚ the microbiology of the process‚ the changes in the composition of the perry during fermentation‚ and finally a description of how to make your own perry. Unlike cider making‚ you do need to know some of the technical detail to make the best possible
Premium Yeast Acetic acid Carbon dioxide
cider vinegar 1 tablespoon fresh lemon juice 1 tablespoon Bragg’s amino acids 1 teaspoon finely minced onion Cayenne pepper to taste Directions Mix ingredients together‚ marinate for 15 minutes or more and serve chilled. Variations: Marinate cucumbers in Sweet wasabi marinade (page 54) Makes one serving (1 vegetable) Cold Curried Chicken Salad Ingredients 100 grams diced chicken 1 apple diced Celery diced (optional) ¼ cup water 2 tablespoons lemon juice 1 tablespoon finely minced onion 1 clove
Premium Spice Black pepper Garlic
696–703 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles‚ physicochemical properties and non-volatiles in the juice Mun Wai Cheong a‚ Danping Zhu a‚ Jingting Sng a‚ Shao Quan Liu a‚ Weibiao Zhou a‚ Philip Curran b‚ Bin Yu b‚⇑ a b Food Science and Technology Programme‚ Department of Chemistry‚ National University of Singapore‚ Science Drive 2‚ Singapore 117543‚
Premium Citrus
Title: Estimation of Ascorbic acid Aim: To determine the ascorbic acid content of canned apple and orange juice To determine the volume of canned juice necessary to provide 75mg of Vitamin C Introduction: For the estimation of ascorbic acid‚ the method used involved the titration of the ascorbic acid‚ in the presence of a redox indicator 2‚6-dichlorophenol-indophenol (DCPIP) which acts as both an oxidant so as to oxidise the ascorbic acid to dehydroascorbic acid‚ and it acts as an indicator
Premium Vitamin C Ascorbic acid Vinegar
Vitamin C –A Natural Antioxidant Concept: Vitamin C (ascorbic acid) is an antioxidant. The amount of vitamin C content in food can be found out by titrating with an oxidising agent‚ e.g. iodine. In the reaction‚ vitamin C is oxidised‚ while iodine is reduced to iodide ions. The endpoint is determined by the formation of blue-black starch-iodine complex when all vitamin C is oxidised and excess iodine is free to react with the starch solution added as indicator. Introduction Vitamin C is an
Premium Vitamin C Iodine
undergo absorption. The objective of this experiment is to investigate mainly the process of digestion in the stomach. The conditions at which the enzymes responsible for the digestion process were determined. Also‚ the total and free acidity of gastric juice of the sample were calculated. The procedure was divided into three main parts: (1) peptic digestion‚ (2) rennin test and (3) gastric analysis. Separate preparations were made in each part. In analysis of peptide digestion‚ determination of the presence
Premium PH Gastric acid Digestion
bagasse and the perforated slats of the conveyor. The water dissolves the sugar in the bagasse and the thin juice thus formed is collected in a hopper. This juice is moved forward one stage by pumping and the process is repeated until the juice reaches maximum concentration at the feed end of the diffuser. The diffuser may be conditioned either for single-flow or for parallel-flows juice circulation. Description of the diffuser The
Premium Sugar Sucrose
of the initial solution. Materials We used: * Tap water‚ distilled water‚ Soda and milk as the main liquids to be mixed and measured in terms of pH * One Rolaid antacid tablet and Lemon juice to mix with distilled water in order to create a Dissolved Rolaid solution and a dilute lemon juice * A graduated cylinder to measure the different liquids * 4 100 ml beakers to store the liquids * A hammer to crush the Rolaid antacid tablet * A tissue to crush the Rolaid antacid tablet
Premium PH Acid Water