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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.
Explain Foaming Properties of proteins To understand the foaming properties of proteins, we need to know some basic aspects of foam foods. Foam foods are usually colloidal disp
One way that the cortex has been parcellated is based on fine-grained anatomical differences in the composition of the cortical layers: their thickness and types of neurons that ar
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what are lipids? how ther absorption takes place in human bodies?
Heat production and respiratory quotient for foodstuff types The heat produced during the metabolic activities of the body helps in maintaining the body temperature. Generally
Dietary Management The golden rule in the dietary management of ally fever is "feed the fever". Considering that enteric (typhoid) fever is accompanied by anorexia,
Is sex too hot to handle???
M e thods of gene transfer The technology employed for introduction of transgenes into a livestock population may produce consequences specific to the method. Once introduced
Q. How does the inflammation mechanism work? When some tissue injury other vasoactive and occurs histamine substances (called mediators of inflammation) are released, they caus
Following statement true for prokaryotic or eukaryotic? They use deoxyribonucleic acid as their major information storage molecule.
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