Urease is an enzyme in the class of phosphotriesterases and amidohydrolases which catalyzes the hydrolysis reaction of urea thereby forming ammonia and carbon dioxide. The primary source of urease...
The food industry is a diverse business where new innovations in techniques of food processing is very spontaneous. The fast food industry has grown widely with more momentum and younger generation...
Yeast is a fungus which converts starch and sugar resulting in to alcohol and carbon dioxide. Yeast is an important ingredient for bakery and confectionary industry. Active dry yeast is a type of...
The insufficient nutrient supply from the food source and the changing lifestyle leads to the deficiency of basic nutrients to the body and increase the prevalence of the various chronic diseases, to...
Caramel is prepared by heating different types of sugars and offered in form of solid, liquid, granular and powdered form. The demand of powdered caramel in food and beverage industry is towards...
Savoury yogurt is made from locally sourced milk, probiotic cultures, and sea salt, which is an excellent source of protein. Savoury yogurt is vegetarian, gluten free, and also consists of lactose...
Yucca refers to the type of shrub found in the drier parts of Mexico and Latin America and Southwest of the United States. Yucca is a rich source of physiologically active phytochemicals, and has...
Introduction: Dairy blends are dairy mixtures based on concentrated cream or butter and butter. It is made from butter blends which are mixed with vegetable oils, or from processed butter fat...
fruit juice and juice drinks have come up to signify important carriers for a multitude of cross-category functional ingredients varying from probiotics, fiber and plant sterols to omega-3, collagen...
Corn is one of the mostly used ingredient of global coarse-grain which accounts for about three-quarters of total volume in recent years. Most of the corn that is used in applications such as feed...