Exposure to heavy metals has become a common phenomenon due to their environmental pervasiveness. We have focused on mercury in this article keeping in view current concerns related to human exposure and available literature. Mercury is listed by the International Program of Chemical Safety as one of the most dangerous elements....

The main purpose of this User Defined Project is to study the changes in chemical properties of liquid food such as acidity, fat content, protein denaturation, TSS, pH, etc. occurring due to ohmic heating in different types of liquid food products by comparing the ohmically heated product to conventionally heated and raw products....

Paneer was dried at 62, 72, 82 degree Celsius and 10, 14 and 18 kPa respectively. Experiments were conducted at low pressure superheated steam and vacuum. Rehydration characteristics, Textural properties were evaluated to check the quality of paneer. Empirical models namely pagea??...