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Define Advantages of Blanching?
Blanching as a pre-treatment before drying has the following advantages:
1. It helps in cleaning the material and reducing the amount of microorganisms present on the surface;
2. It preserves the natural colour in the dried products; for example, the carotenoid (orange and yellow) pigments dissolve in small intracellular oil drops during blanching and in this way they are protected from oxidative breakdown during drying;
3. It shortens the soaking and/or cooking time during reconstitution.
Functionality Pectins are mainly used as gelling agents, but can also act as a thickener, water binder and stabilizer. Low methoxyl pectins ( 2+ ions. Highly acetylated pecti
Avian adenovirus infections EDS-76, an adenovirus, has been etiologically associated with drop in egg production. Other adenoviruses affecting chicken and other birds include
Isomer : Existence of different compounds having same molecular form but different structural forms.
Role of Hormones in Regeneration Several neurosecretory effects in regeneration are integrated into a neuroendocrine feedback system. It is frequently difficult to distinguis
Q. Of which type of defense cell do worm infections stimulate the multiplication? The main leukocytes that generally participate and multiply in the defense against worm infect
Amphibian frog embryo
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Explain why Meat products causes diabetics Diabetics can have meat products in case they eat non-vegetarian food. Baking, roasting or grilling is preferable to frying. Patient
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