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Define the Reaction to Food Additives? Food additives such as preservatives, flavour enhancers and colouring agents have been linked to adverse food reactions. Additives implic
Explain Dough Formation Gluten is the protein found in wheat. A unique property of gluten proteins of wheat grain endosperm (and to a lesser extent of rye and barley g
Explain about the Artificial Sweeteners? As a group, artificial sweeteners are classed as "non-nutritive". Thus, they provide sweet sensation to the tastebuds, with no increasi
Biology : Biology may be defined the study of living organisms. It mainly deals with the characteristics of living organisms and their classification. It is also concerned with the
Q. Measurement of Colour in Foods? A number of instruments are used for colour measurements in food. a) A simple method is to match the colour of a food with coloured chips
Which are the three parts of the small intestine? The small intestine is separated into three portions: duodenum, jejunum and ileum. Digestion System - Image Diversity: smal
why mung beans has no endosperm while castor bean and maize seed has?
What is the formula for photosynthesis? H 2 O + 6CO 2 + Light Energy ----> C 6 H 12 O6+ 6O 2 6 molecules of water + 6 molecules of carbon dioxide --->1 molecule of glucose
Q. What is the pH inside the stomach? Why is there a need to keep that pH level? How is it maintained? Which are the cells that produce that pH? The normal pH of the gastric ju
Byproducts of low digestibility and low nitrogen Straws, husks, pods and haulms are the byproducts of this category. Very often the nitrogen content in these byproducts is so l
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