Turmeric is not new in India. The product has been India's golden spice for the past five centuries. It is one of the very few Indian products that is perceived to have both commercial as well as mythological significance. Perhaps this is the reason that in almost every Indian household turmeric is used not only as culinary agent but also as a cosmetic and during festivities. However, being a kharif crop, the productivity of the spice is very uncertain. In the past, its productivity has been severely hampered due to various environmental hazards and unseasonal rainfall.

A sauce is a type of condiment used as a dip, glaze, filling, or accompaniment to food. It is used to enhance the flavor, visual appeal, and taste of food products or as a complementary dish in some cultures. Tomato sauce, ketchup, soy sauce, mustard, chili sauce, béchamel, and hollandaise are examples of some of the most commonly consumed sauces. Dressings, on the other hand, are used for garnishing food products and enhancing their taste. Items like salads, burgers, and sandwiches use dressings. Some of the most commonly used dressings are mayonnaise, oil and vinegar, Caesar, Italian, and Russian. Many dressings are also used as a dip for bread and vegetables.

Dairy processing equipment utilizes dairy processing technology and systems in techniques such as homogenization, blending, pasteurization, and filling for manufacturing dairy products.

Baking is a process where food is cooked using continuous dry heat by convection. The commonly baked item is bread, though many other types of food are also baked.

以滇牡丹籽为原料，以萃取率为指标，用正交实验法分析讨论超临界CO2萃取过程中萃取时间、萃取温度、萃取压力及CO2流量对滇牡丹籽油萃取率的影响。采用GC － MS 技术对滇牡丹籽油脂肪酸成分进行分析，并与栽培品种凤丹牡丹籽油的脂肪酸成分进行比较。结果表明: 超临界CO2萃取滇牡丹籽油的最佳工艺条件为萃取时间60 min、萃取温度40℃、萃取压力45 MPa、CO2流量20 kg /h，在此条件下滇牡丹籽油萃取率为27． 34%。滇牡丹籽油中不饱和脂肪酸的含量为89． 34%，其中亚麻酸72． 26%，亚油酸14． 25%。滇牡丹籽油中不饱和脂肪酸的含量与凤丹牡丹籽油的很接近，然而其亚麻酸、油酸的含量高于凤丹牡丹籽油的。

共轭亚油酸甘油酯的合成方法主要有化学合成法与酶催化合成法，分离与纯化方法主要有超临界CO2萃取法与分子蒸馏法。对共轭亚油酸甘油酯的合成方法、分离与纯化、储存稳定性方面的研究进展进行了综述。指出开发一种绿色环保、成本低的共轭亚油酸甘油酯合成新方法很有必要。

2014 年6 月，国家卫计委发布增补茶多酚棕榈酸酯等两种食品添加剂的公告。研究了不同添加量茶多酚棕榈酸酯在大豆油中的抗氧化效果，并与几种常见的脂溶性抗氧化剂在大豆油中的抗氧化性能进行比较，同时研究了茶多酚棕榈酸酯在猪油和人造奶油中的抗氧化效果。结果表明:0． 03%的茶多酚棕榈酸酯添加量在大豆油中比较适宜; 在几种常见的脂溶性抗氧化剂中，茶多酚棕榈酸酯的抗氧化效果和TBHQ 相当; 茶多酚棕榈酸酯在猪油和人造奶油中也有良好的抗氧化性。

为尝试两种不同的适度加工工艺，以中试规模制备油茶籽油，跟踪测定各个加工工序中主要质量指标和营养指标的变化。其中加工工艺Ⅰ是将新鲜油茶籽在100 ～ 105℃下炒制后进行螺旋榨油机压榨，榨得油茶籽毛油经粗过滤、沉淀后打入脱胶罐，采用柠檬酸脱胶，氯化钠水溶液水洗，真空通压缩空气4 h 脱水后打入冬化罐，冬化后经精过滤得到成品油茶籽油; 加工工艺Ⅱ是将新鲜油茶籽在140 ～ 145℃下炒制，调整水分后进行螺旋榨油机压榨，榨得油茶籽毛油经100 目滤布过滤后直接打入冬化罐，冬化后经精过滤得到成品油茶籽油。对油茶籽油的跟踪测定表明，两种加工工艺可以有效地保留油茶籽油中的营养成分，所生产的油茶籽油产品也符合相关国家标准。