Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Define term Food Colours
The color of a food product plays a very important part in its acceptance by the consumer. Many of the food processing operations like drying, canning, roasting, frying etc. lead to loss of the attractive natural color of foods. This makes the addition of synthetic color to the processed food essential. You would, for example, surely reject a can of cherries which were brown in colour instead of a bright red or a can of peas which are a dirty greenish-yellow instead of bright green. Color additives are also used in foods to correct natural variations in food colour. A manufacturer would want, for instance, that every batch of his orange marmalade is the same shade of orange. A few other reasons of adding colors to foods include:
to protect nutrients such as vitamins and flavors that may be affected by sunlight.
to provide an appealing variety of foods to consumers.
to compensate for natural or seasonal variations in food, raw material or the effects of processing and storage to meet consumer expectations.
The addition of coloring matter is, however, restricted to only specified items of food. Any extraneous addition of coloring matter has to be written on the label attached to any ~package of food. So next time you purchase a packet of cream biscuits, candy or a tetra pack of fruit juice, check the label for any of the following declarations in capital letters:
Carbohydrates These form about 1%part of protoplasm, they are comparatively simpler compounds of carbon, hydrogen and oxygen in the ratio 1:2:1 The ratio hydrogen to oxygen is
Explain the Serial Dilution Process - Plate Counts? Dilution factor is the reciprocal of the dilution used. As number of microorganisms in original sample is not known, the ori
What is agar-agar? Agar-agar is a sulphonated mucopolysaccharide containing mainly D-galactose, D-glucuronic acid and 3,6 anhydro L-galactose. It is derived from red sea weed e
Q. Why is it difficult to produce efficient vaccines against a viral infection like dengue and AIDS? It is difficult to make vaccines for dengue because there are four differen
Explain about the term - paediatric neuropsychologist In the evaluation of infants and young children, all sources of reliable and valid data available to the paediatric neurop
Define The figure of 8 and Mattress suturing techniques The figure of 8: is placed similarly to the simple loop on the buccal aspect; however, on the lingual aspect, the needl
In this section, we shall discuss a classic example of natulal selection in action. In the preceding unit, it was stated that natural selection always aims at eliminating alleles,
how many chromosomes in human
SOMATOFORM DISORDERS: The term 'Neurosis' was first introduced in 1769 by William Cullen (1710- 1790). Till later part of nineteenth century, anxiety disorders were conspicu
Explain about the primary protein derivatives? a) Proteins: These are the insoluble products which result from the incipient action of very dilute acids or enzymes. e.g. casein
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd