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Explain Gelation
Gelation, which occurs when yolk is frozen and thawed, is apparently due to the aggregation of yolk lipoproteins because of the imbalance and shift in water. Carbohydrates prevent increase in viscosity of yolk during drying and after drying and storage.
Define Precipitation or Solubility of Proteins? Most of the functional properties are dependent on the degree to which the proteins are soluble. The solubility behaviour provid
Explain the Swab Method? Swab method is the oldest and widely used method in food and dairy industry and was developed by W.A. Manheimer and T. Ybanez in 1917. A sterile cotton
Define the Properties of Fibre? The structural make up of fibre influences its properties which in turn affects the physiologic and metabolic roles. This is well-depicted in th
Q. What are the major purposes of the organic molecules for living beings? Organic molecules, like, lipids, carbohydrates and proteins perform several functions for living orga
What is Punnett Squares in genetics? The probability, or likelihood, that a certain phenotypic or genotypic trait will appear in offspring can be predicted and diagrammed using
Bone Density The compact bone surrounding dense evenly spaced trabeculae with small cancellous spaces is ideal/suitable for implant placement. Dense or porous cortical bone is
Define Determinants of Food Security - Public Nutrition? We learnt above that there is also a qualitative aspect to food security, which compels the perception of food not only
What is cellulose? Cellulose is a long-chain polymeric polysaccharide carbohydrate, of beta-glucose. It creates the primary structural component of green plants. The primary ce
Classification of the river zones The course of a river can be classified in two ways Firstly by its physical characteristics and Secondly by the presence or absen
What are the reasons of Food Processing? The reasons for food processing may vary, but the main objectives are to: Preserve the nutritive quality of food by preventing th
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