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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.
the Mendel's first law? A Mendel's first law postulates that a characteristic (trait) of an individual is always determined by two factors, one inherited from the mother and th
Marasmus is a disease due to the deficiency of both proteins and calories.The child is weaned out before one year of age and is given a diet low in both proteins and carbohydrates.
Define Biochemical and Metabolic Problems and their Management? Hypokalaemia (low concentration of potassium ion in the blood), we learnt earlier, is a problem caused due to se
Vitamins necessity Vitamins are essential organic substances. They are micro nutrients and required in small quantities. They do not produce any energy by themselves.
Chest Complications : Many of the patients undergoing coronary artery bypass surgery have risk factors for post-operative lung complications. These include old age, chronic obstru
Most of them happen on mucous membrane. Allergens enter the body by the process of inhalation or ingestion.
Match each item in Column A with the corresponding item in Column B regarding infectious diseases Column A Column B a. Pulmonary tuberculosis i. Enteric infectious protozoan diseas
What is the function of platelets?
describe general characters and classification of amphibia in brief
How Water content Influence the RS content? The yield of RS formed in heat-moisture treatment is closely related to water content, which may be an inherent component of food or
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