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Known physicochemical basis of some of these texturization processes are presented below:
1.Thermal Coagulation and Film Formation: Concentrated soy proteins can be thermally coagulated on a flat metallic surface, such as that of a drum dryer. Resulting thin, hydrated films can be folded, pressed together and cut.
2. Fiber formation: Fiber spinning of vegetable (especially soy) and milk proteins bears many similarities to the spinning of synthetic textile fibers. It is usually necessary to start from isolates containing 90% protein or more. Four to five successive operations are necessary and can be done continuously.
3. Thermoplastic Extrusion: This is a major technique used for vegetable proteins at present. Thermoplastic extrusion leads to dry fibrous and porous granules or chunks, (rather than fibers) which upon rehydration, possess a chewy texture. Starting material need not to be protein isolates, thus less costly protein concentrates or flours (containing 45-70% protein) can be used. Casein or gluten can be added as such. Addition of small amount of starch or amylose improves the final texture, but a lipid content above 5-10% is detrimental.
What is neiosis
Explain the term- pedon and polypedon The characteristics of soil do not change vertically downwards only, there are lateral variations also as soil is a three dimensional body.
Quantification of Pulmonary Stenosis : Quantification by ECHO By Valve area Mild > 1.5 cm 2 Moderate 0.5-1.5 cm 2 Severe
3. Which substance(s) crossed the dialysis membrane? Support your response with data-based evidence.
The Term "Green House" effect was first introduced by j. Fourier in 1827. The green house effects are the rise in temperature of earth because certain gases in the atmosphere (CO2,
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The measurement of species diversity provides an important preliminary assessment of overall biodiversity. There are many ways by which species diversity is measured i.e. species r
Q. Relate the oxide layer and biocompatibility of titanium? The compatibility of a metal with its host environment depends on its resistance to biodegradation and on the degree
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