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Recent Updates
High Pressure Processing in Food Industry
Increasingly health-conscious consumers are demanding better food quality such as Improved Food Safety, Nutritional Value, Freshness, and Flavors. Traditional Thermal Pasteurization Technology is known to have Negative Effects on Sensory Characteristics, Flavors, and Nutritional Contents of Food.
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Curd Processing
Innovation & value addition to curd and related fermented milk products will provide ample opportunities to FMCGs & food cooperatives for increasing their product portfolio.
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