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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.
Minerals :- Iron Food Source Cereals, legumes, meat contamination from iron utensils and soil Nutritional Functional role Essential nutrient: Deficiency lead
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Based on your reading of the article entitled "The Evolution of Color Vision", which of the following is a false statement? A. Trichomatic vision is found in all male and femal
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adaptation of the phylum protozoa to its function
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Define Blank Titration for Saponification Number of Fats? Pipette 5 ml of alcoholic KOH in a 250 ml conical flask. Titrate against standardized HCI using phenolphtalein as an i
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