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 Various Methods of Food Processing?
In this unit, you studied the various methods of food processing. You learnt that food being most vital for the survival of human beings must be processed using scientific techniques. In this context, you learnt in a great detail about thermal processing i.e., cooking, blanching, pasteurization, sterilization and canning; dehydration and various drying techniques. Another aspect which was considered in this unit was the preservation by means of concentration. In this, the main focus was on the various methods of concentration and the changes that occur in food as a result of concentration.
Ground level ozone: Ground level ozone is the ozone present at the lower level of earth atmosphere. It is not emitted directly into the environment but produced by complex chemi
Proteins - classification, composition and biological functions Proteins, as you may already know, are made up of carbon, hydrogen, nitrogen, oxygen and usually sulphur. Prot
TELEMENTORING Telementoring is used by a nursing teacher providing training/advice? to another nurse consultant at a remote site. The Internet has made teleconsultation and t
Fatty acids are synthesized in the cytosol, but acetyl CoA is produce from pyruvate in the mitochondria. Therefore the acetyl CoA must be transferred from the mitocho
Explain different modes nutrition like Autotroph,hetrotroph,saprotroph,holozoic
Can enhancers work in trans? That is, can an enhancer on one piece of DNA activate a promoter on another piece of DNA. Propose an experiment to test this. Be sure to discuss any ap
Explain Periimplant Marginal Tissues of Mucosal Conditions In addition to the redness and swelling of the marginal tissues, bleeding on probing (BOP), pocket formation, and sup
CARBOHYDR A TES Carbohydrate = hydrate of carbon. Hydroxyl group present. Aldehyde group or keto group may present. Carbohydrates are polyhydroxy aldehydes
Maintaining the quality of frying oil As frying continues, the level of oil in the fryer depletes. There are two beneficial frying fat quality factors affected during the fryi
Define the symptoms in Bone marrow of pernicious anaemia? The nucleated red cells of the marrow are greatly increased. The successive nucleated cell stages in erythropoiesis a
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