Yogesh Singh

  LIPIDS q   Fats and Oils belong to a group of compounds called lipids q   Contains larger proportions of carbon and hydrogen and smaller proportions of oxygen than carbohydrates q   More concentrated source of energy providing 2.25 times more energy than carbohydrates and proteins q   Lipids of importance for us are – fatty acids, fats, oils, sterols, phospholipids and lipoproteins Classification of Lipids •        Classified on the basis of structure q   Simple lipids- They constitute more than 98% of food and body fats. It is made up of 3 fatty acids attached to glycerol. They are triglycerides meaning more than 1 type of fatty acid is present in fat, e.g. Cooking oils and butter. q   Compound lipids- These are fats in which at least one fatty acid is replaced by carbohydrate, protein or phosphorus, i.e. They are fats + non-fat molecule, e.g. Phospholipids, glycolipids and lipoprotein. q   Derive...

Excerpts from the Internationally Renowned Magazine -  (Food & Beverage News) - A Saffron Media Publication. This article is just an overview on Food & Beverage Market in Egypt: Current Scenario and it is published in India's best and first newspaper for the Food & Beverage Industry -  Food & Beverage News  magazine on 1st November, 2018. Enjoy reading and feel free to pour genuine comments!! Link of the article is given below as well. http://www.saffronmedia.in/eMagazines/fnb/2018/FNBNov01152018/index.html Egypt, a Mediterranean country (Capital – Cairo), located in North Africa; actually acts as a crucial link between Northeast Asia and Middle East. It is bordered by countries such as Israel, Sudan and Libya; and certain land boundaries by Gaza strip, Gulf of Aqaba and Red Sea. It is an emerging and developing economy with GDP growth of about 5% at present financial year 2018. After experiencing a mammoth su...

In new era, as everything has been experiencing certain changes and development in its phase, so is the field of Culinary Arts. It is hardly behind anything else. The latest trend which has swept the field of Food Production is undoubtedly the latest feature which has been explored all across the globe and is referred as Molecular Gastronomy. My current blog is based on latest trend – Molecular Gastronomy. Certain parts of it is excerpt of my second book –  Principles of Food Production Operations . Gastronomy (Greek gastèr = stomach, and nomìa = law), i.e., the set of techniques and culinary arts to prepare good food, is, in a broad sense, the study of the relationship between culture and food. The new scientific discipline named “ molecular gastronomy ” (MG) has been defined as “the scientific activity consisting in looking for the mechanisms of phenomena occurring during dish preparation and consumption.” The application involves transferring empirical kitchen pr...